Checkerboard Vegetable Squares Recipes

VEGETABLE APPETIZER SQUARES

Steps:

• Heat oven to 350ºF.
• Make sure your zucchini is well drained, I put it in a clean tea towel and squeeze it dry.
• Grease bottom and sides of rectangular pan, 13x9x2 inches.
• In a medium bowl, mix eggs, parmesan cheese, pepper sauce, parsley and vegetables. Set aside
• Combine dry ingredients and stir into liquid mixture.
• Stir in melted butter.
• Spread mixture evenly into the baking dish.
• Sprinkle grated cheddar cheese over top.
• Bake about 30 - 35 minutes or until golden brown.
• Cool slightly, cut into tiny 1" squares, serve warm or cold, I prefer these at room temperature.

CREAM CHEESE VEGETABLE SQUARES

Steps:

• 1. Preheat oven to 350.
• 2. Press crescent rolls dough into a 9 X 13 baking pan; press perforations to seal.
• 3. Bake for 12 minutes or until golden brown. Let cool.
• 4. Stir together softened cream cheese, mayonnaise and salad dressing mix. Spread over crust.
• 5. Sprinkle chopped broccoli slaw evenly over top and gently press into cream cheese mixture.
• 6. Cover and chill for at least 2 hours.
• 7. Cut into squares before serving.

EASY VEGETABLE SQUARES

Steps:

• 1. Unroll crescent rolls and pat into a 15-1/2 x 10-1/2 x 2 inch baking pan. Bake according to package directions. Cool.
• 2. In a small mixing bowl, stir together cream cheese, mayonnaise, dill weed, and salad dressing mix. Spread evenly over cooled crust.
• 3. Sprinkle with desired veggie toppings and shredded cheese.
• 4. Cut into squares and serve.
• 5. Suggested veggie toppings: shredded carrots, cauliflower, broccoli, green onions, green peppers, chopped tomatoes, black olives, celery.

VEGGIE APPETIZER SQUARES

Steps:

• 1. Preheat oven to 350.
• 2. Unroll crescent dough and press seams together in the bottom of an 11 x 15 pan sprayed with cooking spray.
• 3. Bake for 12 to 15 minutes or until golden brown. Let cool.
• 4. Combine cream cheese, mayo, and ranch packet Spread on over the cooled crust. Sprinkle vegetables evenly over this mixture. Sprinkle shredded cheese over the vegetables and press down.
• 5. Chill for an hour prior to serving. Cut into squares to serve.

COLD VEGGIE SQUARES

Steps:

• Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
• In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

CHECKERBOARD CAKE

Steps:

• Grease and flour three 9" round cake pans.
• Trace three 9-inch circles on parchment paper; cut out. Draw 6-inch circle, centered, on each cutout; draw 3-inch circle, centered, on each cutout.
• Line bottom of each pan with 1 paper circle, pencil side down.
• In large heatproof bowl set over hot (not boiling) water, melt chopped chocolate. Stir in cocoa powder. Let cool to room temperature.
• In separate bowl, combine flour, baking powder, baking soda and salt. Set aside.
• In large bowl, beat butter with sugar until light and fluffy. Beat in eggs,one at a time, beating well after each addition, add vanilla.
• Beat in flour mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
• Stir 3 1/2 cups of the batter into melted chocolate.
• Spoon white and chocolate batters into separate large piping bags(or spoon into 2 large resealable plastic bags and cut 1-inch hole in 1 corner of each).
• Pipe chocolate batter to fill outer ring of each of 2 of the pans.
• Pipe white batter over middle ring, then chocolate batter over inner ring.
• In third pan, pipe white batter over outer ring, chocolate over middle ring and white over inner ring.
• Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, 20-25 minutes.
• Let cool in pans on rack for 10 minutes. Turn out onto rack; let cool completely.
• For the filling, place chopped chocolate in bowl.
• In saucepan, heat whipping cream over medium heat just until steaming. Pour over chocolate, whisking just until melted.
• Refrigerate until thickened but still spreadable, about 30 minutes.
• Whisk just until color lightens.
• Using serrated knife, trim tops of cake layers to make level, if necessary.
• Starting with 1 of the cake layers with chocolate outer ring, spread with 1/3 cup of the ganache.
• Top with cake layer with white outer ring; spread with another 1/3 cup of the ganache.
• Top with remaining cake layer.
• Cover top and side with remaining ganache.
• Refrigerate before serving.
• Some people may find it easier to use one of "Checkerboard Cake Pan Sets" available online or in local stores.
• http://www.amazon.com/s/102-7283235-2715300?ie=UTF8&keywords=Checkerboard%20Cake%20Pan&search-type=ss&index=kitchen.