Creamy Garden Squares Recipes

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GARDEN VEGGIE PIZZA SQUARES



Garden Veggie Pizza Squares image

This is a must make appetizer for every event in my house. I received it from a friend years ago and everyone loves it. Great for Christmas parties.

Provided by Meghan Brand

Categories     Main Dish Recipes     Pizza Recipes

Time 1h30m

Yield 24

Number Of Ingredients 8

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
½ cup chopped red bell peppers
½ cup chopped green bell pepper
½ cup fresh broccoli, chopped
½ cup chopped green onions

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
  • Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 6 g, Cholesterol 14.9 mg, Fat 4.8 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 163.7 mg, Sugar 0.7 g

CREAMY DANISH SQUARES



Creamy Danish Squares image

Creamy Danish Squares is the easiest no bake dessert to make, using only a few ingredients, including your favorite pudding flavor and graham crackers!

Provided by Karin and Ken

Categories     Dessert

Number Of Ingredients 10

whole graham crackers
1 vanilla pudding and pie filling (six serving size)
2 1/2 cups milk
1 cup whipping cream
1 tablespoon sugar
3/4 teaspoon vanilla
1 1/2 cups icing or powdered sugar
3 tablespoons milk
2 oz semisweet chocolate baking squares
2 teaspoons butter

Steps:

  • Line 9x13 ungreased pan with graham crackers, trimming to fit.
  • Cook pudding with milk as directed on package.
  • Allow to cool.
  • Spread over crackers in pan.
  • Whip cream and sugar until stiff.
  • Spread over pudding.
  • Place another layer of graham crackers over whipped cream, trimming to fit.
  • Mix icing sugar and milk well. Add more sugar or milk if needed to make a fairly runny glaze.
  • Spread over cracker layer.
  • Melt chocolate with butter over hot water, in a double boiler or very slowly over low heat. You can always put the chocolate and butter in a microwave safe dish. Microwave the chocolate and butter in 20 second intervals, stirring after each interval until melted. The microwave method is definitely the easiest!
  • Drizzle over top of icing.
  • Chill. Let stand overnight before using.
  • Serve and enjoy!

CREAMY STRAWBERRY DESSERT SQUARES



Creamy Strawberry Dessert Squares image

Easy dessert squares. They can be made with any fruit topping but strawberries and cream can't be beat!

Provided by MilcaC

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h15m

Yield 20

Number Of Ingredients 12

cooking spray
1 (17.5 ounce) pouch sugar cookie mix
½ cup butter, softened
1 egg
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping
⅓ cup white sugar
2 tablespoons cornstarch
4 cups sliced fresh strawberries, divided
⅓ cup water
1 teaspoon vanilla extract
1 dash red food coloring, or desired amount

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray the inside bottom of a jelly roll pan with cooking spray.
  • Mix sugar cookie mix, butter, and egg together in a large bowl until a soft dough forms; press evenly into prepared pan.
  • Bake in the preheated oven until crust is light golden brown, 10 to 15 minutes. Cool completely, about 30 minutes.
  • Beat cream cheese using an electric mixer on medium speed in a bowl until smooth. Add whipped topping and stir until smooth; spread over crust. Refrigerate.
  • Mix sugar and cornstarch together in a 2-quart saucepan; add 1 cup strawberries, water, and vanilla extract. Cook and stir strawberry mixture, mashing strawberries with spoon while cooking, over medium heat until strawberries are softened and mixture is thickened, 10 to 15 minutes.
  • Stir food coloring into strawberry mixture and remove from heat; cool for 10 minutes. Gently stir remaining 3 cups strawberries into strawberry mixture; spoon over cream cheese filling. Refrigerate until set, about 1 hour. Serve within 4 hours.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 29 g, Cholesterol 33.8 mg, Fat 14.4 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 8.3 g, Sodium 130.3 mg, Sugar 19.1 g

CREAMY LEMON SQUARES



Creamy Lemon Squares image

The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
  • Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
  • Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
  • Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g

CREAMY LEMON SQUARES



CREAMY LEMON SQUARES image

Who said that dessert has to be chocolate or vanilla? There are so many flavors in the world that we never have to...

Provided by Rachel

Categories     Bars & Brownies

Time 45m

Number Of Ingredients 6

4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)

Steps:

  • Preheat oven to 350F / 180C degrees.
  • Brush a square baking dish with melted butter.
  • Crush graham crackers
  • Then add in sugar and butter and blend to mix.
  • Press mixture into the bottom of prepared pan.
  • Bake until lightly browned, 8 to 12 minutes.
  • Cool crust, 30 minutes.
  • TO MAKE THE FILLINGIn a large bowl, whisk together egg yolks and condensed milk.
  • Add lemon juice; whisk until smooth.
  • Pour filling into cooled crust; carefully spread to edges.
  • Bake until set, about 15 minutes.
  • Cool in pan on rack.
  • Chill at least 1 hour before serving.
  • Serve with whipped cream.

Nutrition Facts : Calories 200, Fat 20 grams

GARDEN HARVEST SQUARES



Garden Harvest Squares image

I had these (something similar) at a party before. This version that I found in a BHG cook book tastes different. I buy a packet of ranch seasoning and use about half a packet of it in the sour cream. Which I think is the missing ingredient. You can use whatever vegetables you would like. Most go with this recipe. I added the carrot, onion, and black olives.

Provided by airforce_chick315

Categories     Cauliflower

Time 2h10m

Yield 60 appetizers, 60 serving(s)

Number Of Ingredients 12

2 (8 ounce) cans refrigerated crescent dinner rolls
1 (8 ounce) package cream cheese
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
20 small broccoli florets
2 cucumbers, sliced
10 cherry tomatoes, halved
1 medium onion, diced
2 carrots, diced
1 (2 1/4 ounce) can black olives, diced
ranch dressing mix

Steps:

  • Heat oven to 375°F.
  • Separate dough into 4 long rectangles.
  • Place rectangles crosswise in an ungreased 15x10 jelly roll pan; press over bottom and 1 inch up sides to form crust.
  • Bake at 375°F for 13 to 17 minutes or until golden brown.
  • Cool completely.
  • In a small bowl,combine cream cheese, sour cream, dill weed, and garlic powder; blend until smooth.
  • Spread evenly over cooled crust.
  • Cover; refrigerate 1 to 2 hours.
  • At serving time cut into squares.
  • Garnish with broccoli, cucumbers, cherry tomatoes, and carrots.

Nutrition Facts : Calories 46.4, Fat 2.4, SaturatedFat 1.2, Cholesterol 8.8, Sodium 65.5, Carbohydrate 5.2, Fiber 0.5, Sugar 0.8, Protein 1.3

CREAMY GARDEN SPAGHETTI



Creamy Garden Spaghetti image

I spent 14 years preparing meals in restaurants, but now I just cook to entertain family and friends. I've always liked the versatility of pasta. This cheesy vegetable noodle dish is one of my grandmother's favorites, so I make it often when we get together. -Karrie Fimbres Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound fresh broccoli, broken into florets
1-1/2 cups sliced zucchini
1-1/2 cups sliced fresh mushrooms
1 large carrots, sliced
1 tablespoon olive oil
8 ounces uncooked spaghetti
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 vegetable bouillon cube or 2 teaspoons chicken bouillon granules
1 teaspoon dried thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside., Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.

Nutrition Facts : Calories 512 calories, Fat 20g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 492mg sodium, Carbohydrate 61g carbohydrate (13g sugars, Fiber 5g fiber), Protein 22g protein.

CREAMY LAYERED SQUARES



Creamy Layered Squares image

Here is another of Kraft's wonderful treats- this lemon dessert is so good, there isn't anyone that can resist it!!

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 24 squares

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs
1/2 cup sugar, divided
6 tablespoons butter
2 (250 g) packages Philadelphia Cream Cheese, softened
3 cups cold milk, dovided
2 (113 g) packages instant lemon pudding
3 -4 drops red food coloring
3 cups Cool Whip Topping, thawed

Steps:

  • Mix graham crumbs, 1/4 cup sugar and butter until well blended. Press onto bottom of 13x9-inch pan. Set aside.
  • Beat cream cheese, remaining sugar and 1/4 cup milk with whisk until well blended, spread over crust.
  • Beat pudding mixes and remaininig milk with whisk 3 minutes. Pour over cream cheese layer in pan. Let stand 5 minutes, or until thickened. Stir food coloring into cool whip with whisk until blended; spread over pudding layer. Refrigerate 4 hours.

Nutrition Facts : Calories 241.9, Fat 17.3, SaturatedFat 10.1, Cholesterol 55.4, Sodium 263.4, Carbohydrate 19.9, Fiber 0.1, Sugar 6.5, Protein 2.9

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