Garden Harvest Squares Recipes

GARDEN HARVEST SQUARES

Garden Harvest Squares image

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

Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls
1 (8 ounce) package cream cheese
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
20 small broccoli florets
2 cucumbers, sliced
10 cherry tomatoes, halved
1 medium onion, diced
2 carrots, diced
1 (2 1/4 ounce) can black olives, diced
ranch dressing mix

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

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

Ingredients

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

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

Ingredients

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

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