Ok Utah Peeps.... Tell me you don't love the Green Onion Cheeseball from Harmon's??? Well, if you don't - you're crazy! It is one of our favorite things!! I haven't found anything here in Maryland that compares, so I set out to create the closest thing I could to it! It could probably still use a little tweaking, but I think this turned out pretty good! Let me know if you try it!
Green Onion Cheeseball
2-8oz pkgs. cream cheese, softened
3/4 cup green onion, chopped
1-1/2 tsp. garlic powder
Dash of salt
1 tsp. onion powder
1 Tbl. mayonnaise
1/4 cup sour cream
1 cup cheddar cheese, shredded
2 Tbl. half/half
Using a mixer (handheld or stand) whip the cream cheese until fluffy. Add the remaining ingredients except the half and half; mix well. Add half and half a tablespoon at a time - you may not need all of it. Chill for at least an hour.
I always give the kids the option of going out to dinner for their birthday or making their choice of meal at home - well, Arin requested Lemon Artichoke Pasta without hesitation this year! It's a Pampered Chef recipe that is I use when doing in-home shows, but has definitely become a favorite at our house too! The great thing about this recipe is that it's sooo easy! I've tweaked it a little to be more to our liking, but I think you'll agree it's a keeper! This can be cooked in either the Rockcrok or Deep Covered Baker. If you don't have either, just do your noodles in a pan as you normally would (it will add to the cooking time and you'll need to watch to make sure you have enough liquid).
Taylor decided she wanted to do most of the cooking so we've included our first amateur video for you too!
Lemon Artichoke Pasta
1 small lemon (zest and juice)
16 oz. uncooked thin spaghetti, broken in half
4 cups unsalted chicken stock/broth
1 can (14 oz or larger) quartered artichoke hearts in water
1 cup loosely packed fresh cilantro
1/4 cup olive oil
2 1/2 tsp Lemon Pepper rub
4 garlic cloves
2 oz fresh Parmesan cheese (1/2 cup grated)
2 medium zucchini
1. Juice lemon into Rockcrok or DCB; add thin spaghetti noodles and stock/broth; stir. Microwave on high, covered for 8 minutes.
2. Drain artichokes. In Manual Food Processor, process cilantro until finely chopped. Add artichokes, oil, rub, zest and garlic pressed with Garlic press. Process again until artichokes are coarsely chopped, scraping down sides of bowl if necessary.
3. Remove Rockcrok or DCB from microwave; stir. Return to microwave, covered for 8 more minutes on high, or until pasta is tender.
4. Using Julienne Peeler, cut zucchini into long strips (avoid seeds) to measure approx. 2 cups.
5. Add artichoke mixture, Parmesan cheese and zucchini to noodles. Toss to coat. Let stand 5 minutes, covered.
