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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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Mu Shu Chicken Lettuce Wraps

I saw this recipe pop up on my news feed on Facebook the other day, and thought it looked pretty tasty. So I went out and picked up a few things so I could make it. I didn’t bother buying sherry, because it’s not something I would use often, and it seemed like a waste. Instead, I Googled sherry substitutes. Someone suggested using a combination of vinegar, sugar and lemon juice, so that’s what I did. I mixed 1 ½ teaspoons white vinegar + 1 ½ teaspoons lemon juice + ½ teaspoon of sugar.

This recipe is very easy. The post said it should take 20 minutes to make. I didn’t time it, but it went together pretty fast. I cooked my own chicken though, so that took a little extra time, but if you use left-over or store-bought rotisserie chicken, you will definitely get this done in 20 minutes or less.


Mu Shu Chicken Lettuce Wraps
Makes 4 Servings

Ingredients
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dry sherry (or dry white wine / other substitute)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 package coleslaw mix (14oz - 4 cups)
  • 2 cups shredded cooked chicken breast (skinless)
  • 1 bunch (about 1/2 cup) sliced green onions, divided
  • 12 lettuce leaves (I used iceberg, but anything you can roll will work)
  • ¼ cup chopped cashews
Directions
  1. In a small bowl, stir together the soy sauce, sherry (or sub 1 ½ teaspoons white vinegar + 1 ½ teaspoons lemon juice + ½ teaspoon of sugar), hoisin sauce and vinegar. Set aside.
  2. In a large pan, heat the sesame oil over medium heat for a minute. Stir in the garlic and ginger and cook for about 30 seconds.
  3. Add coleslaw and sauce mixture and cook for one minute, stirring frequently. Then, stir in the chicken and ½ of the sliced onions. Cook for another minute until the cabbage starts to wilt a bit.
  4. Divide the mixture among the lettuce leaves and top with remaining onions and cashews.
  5. If you want to bring some to work the next day, keep the chicken in a separate container so you can heat it up. Bring the other stuff on the side.
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