Garden Harvest Squares Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

Steps:

• In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until the mixture resembles fine crumbs; press into a greased 13x9-in. baking pan. , Arrange the apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , Meanwhile, in a small bowl, combine remaining sugar with the rest of the ingredients. Spoon over baked apples; bake for 20 minutes or until golden brown. Cut into squares while still warm.

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.

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.

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.