Skip to main content

Featured

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...
Post a Comment
Read More...

Southwest Salad with Avocado Dressing

I remembered my mom making Rachael Ray's Green Ranch Dressing and thought if I could thin it out a bit more, it would work really well as a dressing for salad. Normally it's pretty thick and we use it as a dip or spread. You can add buttermilk to thin it out as much as you like. And if you really wanted to be bad, you could add some grated cheese to this recipe.


Southwest Salad with Avocado Dressing
Dressing adapted from Rachael Ray
Makes 1/2 cup

 Ingredients
For the Salad
  • 1 large head of lettuce, chopped
  • 2 ripe avocados, diced
  • 1/2 cup fresh or canned corn kernels
  • 3 medium tomatoes, diced
For the Dressing
  • 1 avocado, chopped
  • 1/2 cup sour cream
  • 2/3 cup buttermilk (or more)
  • 1 tablespoon Tex-Mex seasoning
  • 1 clove garlic
  • 2 tablespoons chopped scallion
  • 1 teaspoon hot sauce (or to taste)
  • juice of one lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Directions
  1. Place all the salad ingredients in a large bowl. Refrigerate. Easy right?
  2. Place all the dressing ingredients in the blender and let it go until everything is well combined and creamy. Add more buttermilk if needed. Refrigerate then toss the salad with the dressing just before serving.

Email Post

Comments

  1. Debra Gray-ElliottAugust 17, 2013 at 9:47 AM

    Yummy in my tummy! I can't wait to try this!

    ReplyDelete
  2. Lisa @ Whisk & CleaverAugust 17, 2013 at 10:50 AM

    I love making my own salad dressings, I love how you thinned this with buttermilk. Fun for a summer bbq!

    ReplyDelete
  3. UnknownAugust 17, 2013 at 11:05 AM

    I love Rachael Ray and I love a southwest twist to my salad. Yours looks fantastic.

    ReplyDelete
  4. Liz That Skinny Chick Can BakeAugust 17, 2013 at 4:19 PM

    I love everything in your salad! Plus the dressing sounds terrific!

    ReplyDelete
  5. fromcalculustocupcakesAugust 18, 2013 at 12:10 PM

    Your salad sounds delicious - especially the dressing!

    ReplyDelete
  6. LaneAugust 19, 2013 at 10:10 AM

    I have wanted to try making an avocado dressing. Sounds delicious!

    ReplyDelete
  7. Hezzi-DAugust 22, 2013 at 7:32 AM

    That salad dressing sounds amazing!

    ReplyDelete

Post a Comment

Popular Posts