Veggiesfordessertbars Recipes
SHEET PAN ROASTED VEGGIES
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
- Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
- Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.
VEGGIES FOR DESSERT BARS
I buy most of my produce at a local famer's market run by our tiny Amish settlement. one summers day my Amish friend Cecily was selling these bars.. You'd never guess the main ingredient was Zucchini. My fourteen year old sister begs me to make these bars everytime she has friends over
Provided by GingerlyJ
Categories Bar Cookie
Time 48m
Yield 12-15 bars, 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Mix all well and pour into a brownie pan.
- bake 35 minutes in a 350 degree oven.
- allow to cool completly and then cut into bars.
Nutrition Facts : Calories 799.5, Fat 43.4, SaturatedFat 15.4, Cholesterol 70.5, Sodium 362, Carbohydrate 99.8, Fiber 4.7, Sugar 68.6, Protein 9.7
VEGETABLE BARS
If you do not have a jelly roll pan, this looks good in a pizza pan. Your most time spent in this recipe is the cooling in the fridge.
Provided by southern chef in lo
Categories Cheese
Time 5h10m
Yield 46 bars
Number Of Ingredients 7
Steps:
- Preheat the over 350°F Lay out the rolls on a jellyroll pan to make a crust. Bake in a preheated oven for 8 to 10 minutes; cool.
- Combine the cream cheese, mayonnaise, and ranch dressing.
- Spread the cream cheese mixture over the crescent crust.
- Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture.
- Top with shredded sharp cheddar cheese.
- Refrigerate for at least 4 hours or overnight, cut into bars and serve.
Nutrition Facts : Calories 89.4, Fat 6, SaturatedFat 2.6, Cholesterol 12.1, Sodium 126.6, Carbohydrate 7.4, Fiber 0.4, Sugar 0.6, Protein 1.8
VEGGIE BARS
A delicious way to eat your veggies on a warm Summer night! You can cut them into small pieces and serve them as an appetizer, or serve big pieces as the main course!
Provided by Kree6528
Categories Lunch/Snacks
Time 20m
Yield 1 9x13 inch pan
Number Of Ingredients 12
Steps:
- Press down package of crescent rolls into 9x13-inch pan.
- Bake 10-12 minutes according to package directions.
- Cool.
- Blend together mayonnaise, dressing mix, and cream cheese.
- Spread over cooled crust.
- Top with any combination of veggies.
- Cut into bars and serve cold.
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- Oreo Cookies & Cream Blondie Bars. As much as I love a big piece of fudgy brownie, I just go weak in the knees at the first bite of a thick and chewy blondie.
- Date Squares. Dates are sweet and sticky, with a natural caramel flavor. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Ghirardelli Brownie Mix Recipe. I’ve been a baker and pastry chef for a long time now, but I’m more than happy to turn to a boxed brownie mix when I’m in a rush.
- Honey Cinnamon Almond Squares. The crust for this recipe is a lovely, lightly spiced cinnamon shortbread, which is super tasty just by itself. It’s also an excellent option if you have some leftover apples or pumpkin filling.
- Cheesecake Brownies. I’m very much a dessert-lover and will fill my plate with a little bit of everything given the chance. I’ve also been known to mix and match my desserts to make something extra special!
- Macaroon Madness Bars. Coconut macaroons are light and straightforward little cookies that need just a handful of ingredients and a little patience. Unfortunately, they’re pretty sticky, which can make portioning them out a hassle.
- Scotcheroos. These delicious rice Krispie bars get their name from the chocolate-butterscotch layer on the top. It’s creamy, rich, and so, so tasty! But that’s not all!
- Chocolate Chip Banana Bars. Other than mango, I think my favorite fruit has to be bananas, and if I see a banana-based recipe, I get very excited! These are especially moreish since they’re kind of a cross between banana bread and banana blondies.
- Homemade Cherry Pie Bars. You really can’t beat the look of vibrant red cherry pie filling with a golden crust and sweet vanilla glaze. This recipe uses a more cobbler-like base instead of a crumbly shortbread crust (which is very typical of these kinds of dessert bars).
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