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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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Sneaky Lentils and Rice for Kids

My 3 1/2 year old told me she wanted a doughnut. When I told her she had to eat real food first she decided she wanted ONLY rice. When she says that it means she doesn't want to see any meat mixed in. She fussed about the carrots at first, but after I told her they were good for her eyes and rabbits love them, she told me how much she loved carrots, too.

 Rice wasn't on the menu tonight so I had to come up with something quick. I decided to cook up some rice with lentils, carrots and spaghetti. She loved it and ate the whole thing! She ate her doughnut, too. 

    The lentils just melt right into the dish. 

Sneaky Lentils and Rice for Kids 
1 large kid size serving

Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons diced baby carrots
  • 4 heaping tablespoons basmati rice, uncooked
  • 4 tablespoons red split lentils, uncooked
  • 2 heaping tablespoons broken spaghetti pieces
  • 1 cup cold water, or more
  • 1/2 teaspoon chicken bouillon powder
  • 1/2 teaspoon seasoning blend (I used Tex-Mex)
  • 1 teaspoon butter
Directions
  1. In a small pot, fry carrots in oil over medium heat for about 4 minutes or until they start to turn golden.
  2. Stir in rice, lentils and spaghetti. Cook for 2 minutes stirring constantly.
  3. Add water, bouillon, seasoning blend and butter. Cover and let simmer for about 15 - 20 minutes or until liquid is absorbed and everything is tender. Add more water if you find it's getting too dry before the ingredients are tender.
Tips:
  • Multiply the ingredients to serve larger size people. I was allowed to have a sample and it was good.
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