Garden Patch Squares Recipes
GARDEN VEGGIE PIZZA SQUARES
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
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
GARDEN PATCH CASSEROLE
My kids like this one, I like because its perfect for a quick preparation. I like to add a few more spices, garlic etc, let me know what you think
Provided by kzbhansen
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat or blend cottage cheese, sour cream, flour, eggs and seasonings.
- Fold into veggies.
- Pour into a 2-quart casserole.
- Top with parmesan cheese.
- Bake at 325°F for 45 minutes.
Nutrition Facts : Calories 372.8, Fat 16.8, SaturatedFat 8.5, Cholesterol 188.6, Sodium 1793.9, Carbohydrate 36.1, Fiber 6.9, Sugar 5.7, Protein 25.4
GARDEN PATCH SAUTé
Garlic salt and fresh chives are all you need to flavor naturally delicious vegetables in a 20-minute side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash and mushrooms in oil 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in tomatoes. Sprinkle vegetables with chives and garlic salt. Cook 2 to 3 minutes, stirring frequently, just until tomatoes begin to soften.
Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg
CREAMY GARDEN SQUARES
Bake flavorful, little flatbread appetizers perfect for topping with vegetables and creamy spread. Your guests will love them!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h40m
Yield 40
Number Of Ingredients 8
Steps:
- Heat oven to 450F°. Stir Bisquick, water and green onions in medium bowl until soft dough forms; beat vigorously 20 strokes.
- Pat dough with floured hands in ungreased rectangular pan, 13x9x2 inches.
- Bake about 10 minutes or until light brown. Cool 10 minutes.
- Mix cream cheese, sour cream, dill weed and garlic powder until smooth; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, cut into 1 1/2-inch squares; top each square with vegetables or cheese. Refrigerate any remaining squares.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 90 mg
GARDEN HARVEST SQUARES
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
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
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