Cookie Dough Snowballs
Today I will be helping kids in my oldest son's preschool class make these cookie dough snowballs. Since the school is a nut-free zone, I am using sunbutter in place of the peanut butter. At home I use peanut butter. It's less expensive and my favorite flavor. These little cookie dough bites are delicious and have lots of healthy stuff in them too.
Cookie Dough Snowballs
1. In a large bowl or mixer, mix together the raw almond butter, honey and vanilla until creamy and well blended.
2. In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
3. Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water. Fold in the chocolate chips or carob chips. (You can do this in the mixer too.)
4. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat. Separate balls onto a parchment lined cookie sheet and freeze until firm. Then transfer to an airtight container to refrigerate. Store in the refrigerator or freezer.
5. To make snowballs, roll cookie dough balls in coconut before freezing.
Pigs in a Blanket
We had piggies in a blanket the other night for a quick kid friendly meal before going to see Santa. The boys loved them of course.
I was looking for the least expensive crescent rolls and these were on sale. I felt a little better about buying unhealthy canned rolls since these have unbleached flour, no artificial preservatives, and no hydrogenated oil.
2 cans of crescent rolls
1 package of little smokies sausages
Separate cresent rolls and cut in half or thirds. As you get towards the end, you may need to get three piggies out of each crescent shape. Then wrap the roll dough around each sausage. The boys enjoyed helping make these.
Follow the baking instructions on your package of crescent dough. We baked ours at 350 degrees for 12 to 14 minutes.
Italian Chicken Strips
I needed something quick for dinner the other night and I had chicken breasts in the fridge so I came up with this recipe and it was delicious. I would much rather make my own chicken strips and fry them in a healthy oil then buy the processed frozen variety available in the grocery store. I will be making these often because the kids and the hubby loved them and they were so simple.
3 or more chicken breasts, cut into strips
salt and pepper
Italian flavored Panko crumbs (I found these with bread crumbs in the store)
1. Make three bowls for dipping the chicken before cooking. In the first bowl mix some flour with a little salt and pepper. In the second bowl combine some milk (about a cup to a cup and a half) and a beaten egg. Put some Italian flavored panko crumbs in the third bowl.
2. Heat about 1/4 inch of olive oil in a skillet at medium heat. Dip each chicken strip first into the flour mixture, then into the milk mixture, then into the panko crumbs. Place in the hot oil and fry until golden brown on each side. The chicken will take a few minutes to cook on each side. You can test the chicken with a meat thermometer if you have trouble knowing when it is done. When you cut through the meat it should be white when cooked.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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