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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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Chicken Tortillas - Revisited

I love this recipe so much. It's easy and super tasty. You can make your own tortillas or use the store-bought ones. Try to make your own, they really do have a lot more flavour and the texture is really great.  Use more chicken if you're really hungry, but 3 is usually enough for 10 tortillas.





Chicken Tortillas - Revisited
Makes 12 servings

Ingredients
  • 10 large tortillas
  • 2 tablespoons avocado (or unflavoured) oil
  • 1 large onion, sliced
  • 1 bell pepper, sliced
  • 1 cup sliced button mushrooms
  • 3 chicken breast halves, cut into chunks or slices
  • 2-4 tablespoons Tex-Mex spice mix
  • 1/4 cup sour cream
  • 1.5 cups shredded cheese of choice (cheddar or Monterey Jack)
  • garnish with chopped green onions, diced tomatoes and pickled jalapenos
  • serve with guacamole or Pico de Gallo
Directions
  1. In a large nonstick pan, sauté onions, peppers and mushrooms in oil on medium high heat until tender.
  2. Stir in chicken pieces and continue to cook until chicken is no longer pink.
  3. Stir in spice mix and sour cream. A beautiful creamy sauce will form. 
  4. Divide the chicken mixture between the tortillas and top with grated cheese.
  5. Roll the tortillas up and place them seam side down on a parchment lined baking dish. Sprinkle more cheese on top if desired and bake in a preheated 425F oven until cheese is golden and the tortillas are slightly crisp.
  6. Garnish/serve with above-mentioned items if desired.
Tips:
  • You can make the filling in advance and refrigerate until you're ready to use. I suggest cooking on a lower heat for a longer period of time to allow the filling to re-heat without burning the tortillas in the process. Alternately, you can quickly re-heat the filling before stuffing your tortillas

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