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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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Ground Chicken and Pasta Soup

Welcome, soup season!

I had some ground chicken that I pulled out of the freezer the other day, and I didn't know what to do with it. You can make soup out of pretty much anything, don't you think?

 This wagon wheel pasta is fun, too. It expands a lot though, so don't be tempted to add more.

Here's a bonus recipe for bread sticks to dip into your soup.
Preheat the oven to 375F.
Roll out a tube of Pillsbury crescent roll dough.
Use a pizza cutter to make strips.
Put some sauce, garlic powder and cheese on top.
Twist the strips and put them on a parchment lined baking sheet.
The cheese sticks to the sauce so twisting these isn't as hard as you might think.
DO NOT use foil. My mistake. They didn't come off easily.
Bake for about 10-15 minutes or until golden.

 Ground Chicken and Pasta Soup
Makes 6 servings

 Ingredients
  • 1 large onion
  • 1 sweet red pepper
  • 2 cloves garlic
  • 1 lb lean ground chicken (or beef)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • pinch red pepper flakes
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 650 ml (22oz?) jar pasta sauce (I used basil) 
  • 4 cups chicken broth
  • Parmesan cheese rind (optional) 
  • 1 1/2 cups dried Rotelle pasta (or whatever shape you like)
  • 1/3 cup fresh grated parmesan cheese
  • shredded mozzarella & Parmesan for garnish
Directions
  1. Heat the oil in a large pot over medium high heat. Fry the onion, red pepper, garlic and ground meat for several minutes, until the meat is cooked through.
  2. Add the Italian seasoning, pepper flakes, salt and pepper and stir.
  3. Stir in the sauce and broth, then add a Parmesan cheese rind if you have one. You can keep them in the freezer once you've finished the cheese, and use them for soup. I picked up that tip from The Food Network.
  4. Let the soup simmer for about 10 minutes, then stir in the pasta. Cook until it becomes tender (but not mushy). The cooking time will depend on your pasta.
  5. Stir in 1/3 cup Parmesan.
  6. Serve hot with some extra Parmesan and mozzarella grated on top.
  7. I also made bread sticks using Pillsbury crescent roll dough, pasta sauce, garlic powder and mozzarella. But I don't recommend baking them directly on foil. Use parchment or they WILL stick. We had a hard time getting them off the foil.

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Comments

  1. KathyOctober 29, 2013 at 7:28 AM

    Yummy. I will defiently try this tonight and be abck to your site soon to look for more recipes.

    ReplyDelete

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