VEGETABLE SNACK BARS RECIPE RECIPES
VEGETABLE BARS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
If you do not have a jelly roll pan, this looks good in a pizza pan. Your most time spent in this recipe is the cooling in the fridge.
Total Time 5 hours 10 minutes
Prep Time 5 hours
Cook Time 10 minutes
Yield 46 bars
Number Of Ingredients 7
Steps:
- Preheat the over 350°F Lay out the rolls on a jellyroll pan to make a crust. Bake in a preheated oven for 8 to 10 minutes; cool.
- Combine the cream cheese, mayonnaise, and ranch dressing.
- Spread the cream cheese mixture over the crescent crust.
- Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture.
- Top with shredded sharp cheddar cheese.
- Refrigerate for at least 4 hours or overnight, cut into bars and serve.
Nutrition Facts : Calories 89.4, FatContent 6, SaturatedFatContent 2.6, CholesterolContent 12.1, SodiumContent 126.6, CarbohydrateContent 7.4, FiberContent 0.4, SugarContent 0.6, ProteinContent 1.8
VEGETABLE APPETIZER SQUARES RECIPE - FOOD.COM
A great way to use up an abundant zucchini crop, add some other vegetables and you have an easy to make appetizer. I usually serve this with sour cream and chives on the side.
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 66 appetizers
Number Of Ingredients 15
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.
Nutrition Facts : Calories 26.6, FatContent 1.5, SaturatedFatContent 0.9, CholesterolContent 14.7, SodiumContent 38, CarbohydrateContent 2, FiberContent 0.2, SugarContent 0.3, ProteinContent 1.2
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