Best Garden Patch Squares Recipes
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
RASPBERRY CRUMBLE BARS
Steps:
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
PECAN SQUARES
We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.
Provided by Ina Garten
Categories dessert
Time 55m
Yield 20 large squares
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
- For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
GARDEN PATCH SQUARES
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
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
VEGGIE APPETIZER SQUARES
This tasty pizza will disappear in a hurry at your next gathering, so you may want to prepare two! "It's a great snack or light supper, especially for warm summer days," relates Mary Lynd of Minford, Ohio.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12-16 servings.
Number Of Ingredients 15
Steps:
- Press pizza dough into a greased 15x10x1-in. baking pan. Bake at 400° for 6 minutes. Cool on a wire rack for 5 minutes. , Meanwhile, in a small bowl, beat the cream cheese, salad dressing, garlic powder, parsley and salt until blended. , Spread over crust. Top with the onions, broccoli, cauliflower, carrot, celery and green pepper. Sprinkle with cheeses. Bake for 10-15 minutes or until cheese is melted.
Nutrition Facts :
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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