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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Asian Coleslaw

I’m sure everyone has some variation of this recipe in their recipe box.

 We got this recipe from a friend many years ago. Here’s how we make it.

Asian Coleslaw
Makes 12 servings

Ingredients
  • 1 medium nappa cabbage, shredded
  • 1 bunch scallions, chopped
  • 1 packet ramen noodles (the one with the little flavour packet)
  • 4 tablespoons sugar
  • 6 tablespoons white vinegar
  • 3/4 cup avocado (or unflavoured) oil
  • sliced almonds and sunflower seeds (optional, we didn’t use them)
Directions
  1. Place your shredded cabbage and onions in a large bowl.
  2. Separate the noodles from flavour packet and crush the noodles. We used the oriental flavour, but you could use chicken. Set aside.
  3. Place the sugar and vinegar in a bowl and microwave for 30 seconds or until warm. Stir it up to dissolve the sugar. Add the oil and flavour packet and stir again.
  4. Toss the dressing with the cabbage until coated and store in the fridge until ready to serve (or pack for your picnic).
  5. This salad can be made the day before.
  6. The cabbage is nice because it doesn’t wilt as fast as lettuce would, but be sure to add the noodles, nuts and seeds just before serving otherwise they’ll get soggy.

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Comments

  1. Dorothy at ShockinglyDeliciousJuly 13, 2013 at 10:14 AM

    Always love a good ramen noodle slaw!

    ReplyDelete
  2. The Weekend GourmetJuly 13, 2013 at 10:47 AM

    We were on the same wavelength...I made a similar salad this month too! It's one of my favorites to take...and eat...at Summer parties.

    ReplyDelete
  3. Marlene @Nosh My WayJuly 13, 2013 at 11:03 AM

    I love Asian American combinations so this would be right up my alley.

    ReplyDelete
  4. Lesa @ Edesias NotebookJuly 13, 2013 at 11:31 AM

    Mmm, I love this salad! But I have never made it myself. I'll have to try it soon. BTW, the linky is showing up multiple times in your post.

    ReplyDelete
  5. Cookaholic WifeJuly 13, 2013 at 10:06 PM

    I've been meaning to try this, but the ramen noodles keep throwing me off. I can't picture them in a coleslaw for some reason.

    ReplyDelete
  6. UnknownJuly 13, 2013 at 11:17 PM

    I have never tried Ramen Noodles in a salad before. I bet the crunch would be really good! So glad you planted this seed in my head!

    ReplyDelete

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