Seasonal Recipes from the Southlake Y!
Mini Cheese Balls
Ingredients
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8 ounces goat cheese
8 ounces plain almond milk cream cheese
2 teaspoons honey
1/2 teaspoon grated lemon rind
1/2 cup roasted salted almonds, chopped
1 teaspoon minced fresh thyme
Directions
1. Place first 4 ingredients in a large bowl, and beat with a mixer at medium speed 2 minutes or
until smooth. Freeze 15 minutes.
2. Place nuts and thyme in a food processor; process until finely ground. Place nut mixture in a
shallow dish.
3. Divide cheese mixture into 36 equal portions (about 2 teaspoons each), rolling to form 36
balls. Freeze 10 minutes. Gently roll each cheese ball in nut mixture, coating well. Serve
immediately, or cover and refrigerate until ready to serve.
© 2016 MyRecipes.com is part of the Time Inc. Food Collection and the Time Inc. Lifestyle
Network.
Stuffed Baby Potatoes
Ingredients
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16 small red potatoes
Salt and pepper
6 slices bacon
1/2 cup reduced-fat sour cream
3 tablespoons snipped fresh chives
Directions
1. Scrub potatoes well, place in a pan and cover with cold water by at least 1 inch. Add 1 tsp.
salt, bring to a boil over medium-high heat and cook until potatoes are tender and a knife can
be inserted easily, 15 to 20 minutes. Drain; let cool.
2. Cook bacon in a skillet over medium heat, turning, until crisp, about 12 minutes. Drain on
paper towels. When cool, crumble bacon.
3. Cut each potato in half crosswise. Trim a small slice from the bottom of each half so it stands
upright. With a melon baller or teaspoon, remove center of each potato, leaving a 1/4-inch
border. Put potato flesh in a bowl and mash with sour cream; season with salt and pepper. Fold
in crumbled bacon. Fill each potato half with sour cream mixture and sprinkle with chives (you
may have some filling left over). Serve immediately.
© 2016 MyRecipes.com is part of the Time Inc. Food Collection and the Time Inc. Lifestyle
Network.
Fudgy Chocolate-Peppermint Cookies
Ingredients
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6.75 ounces white whole-wheat flour (about 1 1/2 cups)
5 tablespoons unsweetened cocoa, sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
7 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
1 large egg
1 1/2 ounces peppermint candy cane, lightly crushed
Directions
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour,
cocoa, baking powder, baking soda, and salt in a bowl, stirring with a whisk.
3. Place sugar and butter in a bowl. Beat with a mixer at medium speed until well combined
(about 3 minutes). Add vanilla and egg, beating until well combined. Add flour mixture; beat at
low speed just until combined. Shape dough into 24 balls; place 2 inches apart on 2 baking
sheets lined with parchment paper. Flatten cookies with the bottom of a glass. Mound a
generous 1/4 teaspoon crushed peppermint in center of each cookie. Bake at 350° for 7
minutes. Cool completely on pans.
Bake a Second Batch
No problems doubling--or even tripling--the dough for these cookies in a large bowl.
© 2016 MyRecipes.com is part of the Time Inc. Food Collection and the Time Inc. Lifestyle
Network.
Iced Whole Wheat Sugar Cookies
Ingredients
COOKIES:
9 ounces whole-wheat flour (about 2 cups)
1/2 teaspoon salt
1/4 teaspoon baking powder
10 tablespoon butter, softened
1/2 cup granulated sugar
1 ounce 1/3-less-fat cream cheese,
softened
1 large egg
1 teaspoon vanilla extract
ICING:
1/2 cup powdered sugar
2 tablespoons plain 2% reduced-fat Greek
yogurt
1/4 teaspoon grated lemon rind
Naturally colored sparkling sugar (optional)
Directions
1. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a
knife. Whisk together flour, salt, and baking powder in a medium bowl. Beat butter,
granulated sugar, and cream cheese in a large bowl with an electric mixer on high speed
until light and fluffy, about 3 minutes. Add egg; beat until well blended. Add vanilla;
beat until blended. Reduce mixer speed to low. Gradually add flour mixture to butter
mixture; beat just until combined.
2. Flatten dough into a 6-inch disk; wrap with plastic wrap. Chill 1 hour.
3. Preheat oven to 350°F.
4. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut out 32 cookies, using a
2- or 3-inch cutter, rerolling scraps as necessary. Place cookies 1 inch apart on baking
sheets lined with parchment paper. Bake 12 minutes or until lightly browned around
edges. Cool.
5. To prepare icing, whisk together powdered sugar, yogurt, and rind; drizzle over cookies.
Sprinkle with sparkling sugar, if desired. Let stand on a wire rack until icing is set, about
15 minutes.
© 2016 MyRecipes.com is part of the Time Inc. Food Collection and the Time Inc. Lifestyle
Network.