Vegetable Bars Recipes

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.

Steps:

• Spread out cresent rolls (like a crust) on a baking sheet and bake according to package temperature and time.
• Mix together cream cheese, mayonaise, and ranch dressing mix.
• Spread on coold crescent crust.
• Add vegetables and top with cheese. Press down.
• Cut into bite size squares and serve.

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.

Steps:

• Chop all the fruit, nuts and ground flax seed, and mix together. Mix the dry ingredients together and add to the fruit and nut mixture, a little at a time, alternately with honey. Add just enough water(about 1/2 cup) to moisten. Press into a buttered 8" loaf pan.
• Bake in a 375*F. oven for 30 minutes. Cool in pan on wire rack. When it's cooled, remove from pan, slice into bars.
• Bars can be transferred to a freezer container or bag and frozen for up to 3 months. To remove bars easily from the pan, line pan with foil and grease foil with butter. Enjoy!
• Makes 16.

Steps:

• Preheat oven 350 degrees F. Spread out crescent rolls onto a cookie sheet, pinch seams together. Bake for 7 minutes.
• Mix together cream cheese, mayonnaise, and ranch. Mix together until smooth. Spread mixture over cooked crescent rolls.
• Layer broccoli, cauliflower and carrots and top with cheese.
• Refrigerate for 4 hours (or overnight) before serving.