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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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Stewed Chicken in Tomato Sauce (gravy)

I make this dish often because it basically takes care of itself. You just put everything in the pot, stick a lid on it and let it cook.

Be sure to use chicken with bones because that's where the sauce will get a lot of it's flavour from. 


Above: multiply this recipe to feed a crowd.

Stewed Chicken in Tomato Sauce (gravy)
Makes 4 servings

Ingredients
  • 3 tbsp olive oil
  • 1 large onion chopped
  • 4 whole chicken legs (or 1 whole chicken cut up)
  • 1/4 cup tomato paste
  • 3 cups water
  • 2 tbsp paprika
  • 1/2 tsp turmeric
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp saffron, crushed
Directions
  1. Fry onions in olive oil on medium high until they turn golden. Add chicken skin side down, and cook a few minutes until it's browned on one side.
  2. Mix all other ingredients in a bowl, then pour over the chicken. If the chicken isn't covered by the liquid, add a bit more water. Cover and cook on medium low for about 1.5 hours or until chicken falls off the bone.
  3. Carefully transfer the chicken to a glass serving dish.
  4. The sauce should be the texture of gravy. If not, add a tablespoon or two more tomato paste and simmer on medium low until it reduces into a gravy. Pour over the chicken.
  5. Serve with basmati rice.
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