Garden Harvest Squares Recipes

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CREAMY GARDEN SQUARES



Creamy Garden Squares image

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

1 1/2 cups Original Bisquick™ mix
1/3 cup boiling water
2 tablespoons sliced green onions
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
2 cups assorted fresh vegetables, such as sliced mushrooms, cherry tomato halves or chopped broccoli, or Shredded cheese

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 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

GARDEN HARVEST SPAGHETTI SQUASH



Garden Harvest Spaghetti Squash image

I was in the grocery store one day and spotted this interesting looking yellow hard squash, the spaghetti squash. I just had to try it, so I took it home and cooked it according to the label on the squash. I topped it with my favorite vegetables for pasta, and it was a instant family favorite.-Veronica McCann, Columbus, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 20

1 medium spaghetti squash (about 4 pounds)
1 medium sweet red pepper, chopped
1 medium red onion, chopped
1 small zucchini, chopped
1 cup chopped fresh mushrooms
1/2 cup chopped leek (white portion only)
1/2 cup shredded carrots
1 tablespoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup tomato paste
1/4 cup V8 juice
1 teaspoon pepper
1/2 teaspoon salt
2 cups fresh baby spinach
1 tablespoon minced fresh basil
2 teaspoons minced fresh oregano
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 cup grated Parmesan and Romano cheese blend

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 375° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a Dutch oven, saute the red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese.

Nutrition Facts : Calories 270 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 751mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges

GARDEN PATCH SQUARES



Garden Patch Squares image

This recipe was published by Bick's several years ago in one of their little recipe books and it is one of my favourites to take to potlucks and picnics. I vary the flavour by substituting different dry salad dressing mixes and relishes (Bick's recommended Yum-Yum), choosing different vegetables. It is always a hit. I have made it with Zesty Onion Relish, zucchini relish, dill pickle relish. Use any combination of vegetables to equal 2 1/2 cups.

Provided by Myrna B.

Categories     Vegetable

Time 35m

Yield 36 serving(s)

Number Of Ingredients 10

1 (230 g) package crescent roll dough
2 (8 ounce) packages cream cheese, softened
1 (28 g) package dry ranch dressing mix
1/2 cup pickle relish
1/4 cup mayonnaise
3/4 cup fresh broccoli, chopped
3/4 cup red bell pepper, chopped
1/2 cup cauliflower floret, finely chopped
1/4 cup celery, chopped
1/4 cup olive, chopped

Steps:

  • Unroll crescent roll dough. Press into bottom of 15x10-inch jelly roll pan. Press seams to seal. Prick well with fork. Bake at 350 degrees F for 10 minutes, or until golden. Cool completely.
  • Mix cream cheese, dressing mix, relish and mayonnaise until smooth. Spread evenly over baked crust.
  • Combine remaining ingredients. Mix well. Scatter over cheese mixture, pressing in lightly. Cover with plastic wrap and chill before serving. Cut into small squares.

Nutrition Facts : Calories 77.8, Fat 5.5, SaturatedFat 3, Cholesterol 17.5, Sodium 121.8, Carbohydrate 5.8, Fiber 0.5, Sugar 1.2, Protein 1.7

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