Garden Patch Squares Food

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GARDEN PATCH CAKE



Garden Patch Cake image

This moist cake combines shredded zucchini, carrots and beets with chocolate chips for a deliciously different dessert. It's a sweet reward for the time you spent weeding and watering your garden. -Kimberly Speta, Kennedy, New York

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 29

1 cup canola oil
3 large eggs
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup finely shredded carrots
1 cup finely shredded zucchini
1/2 cup finely shredded beets
1-1/2 cups semisweet chocolate chips
FROSTING:
6 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
GARDEN PATCH CAKE DECORATING:
3/4 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Pinch salt
3 to 3-1/2 cups confectioners' sugar
2 tablespoons whole milk
7 wooden craft or Popsicle sticks (4-1/2 inches)
1/2 teaspoon baking cocoa
Red, yellow, orange and green liquid or paste food coloring
Pastry tips - #5 and #10 round, #67 leaf and #20 star
5 pastry bags or small heavy-duty resealable plastic bags

Steps:

  • In a large bowl, beat oil, eggs, sugar and vanilla. Combine flour, baking powder, cinnamon and salt; add to egg mixture and mix well. Stir in vegetables. Add chips and mix well. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes; remove from pan to a wire rack to cool completely. , For frosting, beat cream cheese, butter and vanilla until light and fluffy. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator., Editor's Note: See below for decorating frosting recipe and directions., GARDEN PATCH CAKE DECORATING:, In a bowl, cream shortening, extracts and salt. Gradually beat in sugar alternately with milk until smooth and stiff. Cover with a wet paper towel and plastic wrap until ready to use., TO MAKE TRELLIS:, Lay 5 craft or Popsicle sticks on a sheet of waxed paper with 1/4 in between bottom of sticks (ends that are inserted into cake) and 1/2 in. between tops. Spread back side of remaining sticks with frosting; position across the 5 sticks 1 in. and 2 in. down from the top. Allow to dry, about 1 hour. Press bottom of sticks into upper left corner of cake., TO MAKE GARDEN PATCH:, Using a toothpick, mark a 5-1/2x3-1/2-in. patch in lower right corner. Lightly sprinkle with cocoa and gently press into cake., TO MAKE VEGETABLES AND BORDER:, Cut a small hole in corner of a pastry or plastic bag; insert #10 round tip. Combine 1/4 cup frosting and red food coloring; fill bag. Holding bag straight up and down, form 8-10 tomatoes in front of the trellis. Prepare another bag, inserting #5 round tip. Combine 1/2 cup frosting and yellow food coloring; fill bag. Using the same procedure, form rows of small dots to create kernel of 8-10 ears of corn in upper right corner. Wash #10 tip and insert into a third bag. Combine 1/2 cup frosting and orange food coloring; fill bag. Using the same procedure, form 3 rows of 4 carrots on the garden patch. Add green food coloring to remaining frosting. Prepare a fourth bag, inserting leaf tip; fill with some of the frosting. Form husks on edges of ears of corn; add stems and leaves to tomatoes and carrots. Add vines to trellis. Prepare a fifth bag, inserting the star tip; fill with remaining green frosting. Form a border around base and upper edge of cake.

Nutrition Facts :

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

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

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

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

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