Recipes » Bacon Cheddar Onion
Bacon Cheddar Onion Potato Salad
3 lbs. potatoes cooked, cooled and cubed
1 cup mayo
1 Tbsp Halladay’s Bacon Cheddar Onion Dip and Seasoning Blend
¼ to ½ cup celery, finely diced
6 slices crisply cooked bacon, drained and chopped
1 cup shredded cheddar cheese
¼ cup red onion finely diced, optional
While potatoes are cooking, add the Bacon Cheddar Onion Dip and Seasoning Blend to the mayo to create your dressing. Thin with a little bit of milk if too thick.
Gently add the dressing, cheese, celery and onion to the potatoes. Chill before serving. Add the bacon in just before serving if you would like it to still be crisp.
Bacon Cheddar Caramelized Onion Dip
1 large white onion, sliced thin and caramelized
4 slices crisp bacon, chopped
1 cup sour cream
1 cup mayo
2 Tbsp Halladay's Bacon Cheddar Onion Dip Mix
Combine all ingredients, chill for several hours or overnight and serve.
Bacon Cheddar Onion Chicken Dip
1 Medium onion, thinly sliced
2 Tbs olive oil
3 oz cream cheese, softened
1/4 cup sour cream
1/2 cup mayo
2 Tbs Halladay's Bacon Cheddar Onion seasoning
1 cup cheddar cheese, shredded
2 to 3 slices crispy cooked bacon, crumbled
1 cup chopped cooked chicken, optional
Preheat oven to 350 degrees. Sauté onion in olive oil until carnalized.
Combine cream cheese, sour cream, mayo, and Bacon Cheddar Onion in a bowl. Fold in cooked onions, cheese, bacon, and chicken if desired. Bake in pie plate or small baking dish for 20 to 30 minutes, or until hot and bubbly. Serve with pita chips or French bread.
Bacon Cheddar Onion Chicken Stew
2 Tbs olive oil
2 to 3 Medium carrots, washed and cut into 1" rounds
1 White onion, finely diced
2 Celery stalks, washed and cut into 1"sections
1 Package Halladay's Bacon Cheddar Onion Seasoning
1 qt chicken stock
1 rotisserie chicken, deboned and shredded
1 (16oz) package frozen peas, defrosted
1 Pint sour cream
2 Tbs cornstarch mixed with 1/4 cup cold water
Turn instant pot to sauté setting; add olive oil and allow to get hot. Add carrots, onions, celery, and Halladay's Bacon Cheddar Onion; cook for about 5 to 10 minutes or until veggies are soft, stirring frequently. Add chicken stock and shredded chicken to the pot; set pressure cooker for 30 minutes on the soup/stew setting. When done cooking, release the pressure and carefully remove the lid.
Add defrosted frozen peas, sour cream, and cornstarch mixture to thicken. Serve immediately
Bacon Cheddar Onion Egg Rolls
5 Slices bacon, coarsely chopped
1 Small onion, chopped
1 Package shredded cabbage coleslaw mix
2 Tbs Halladay's Bacon Cheddar Onion seasoning
1 Cup cheddar cheese, shredded
1 Package egg roll wrappers
a bit of melted butter or cooking spray
Preheat air fryer to 360 degrees. In frying pan, cook bacon until almost done; add onion and continue cooking until soft. Add coleslaw mix and Halladay's Bacon Cheddar Onion seasoning; stir and cook for another minute or two. Remove from heat and let cool slightly, then fold in the cheddar cheese.
Add 2 heaping Tbs of filling to each egg roll wrapper; roll and seal. Brush with melted butter or spray with cooking spray. Air fry for about 10 to 15 minutes, or until golden brown. Serve with Halladay's Vermont Special Sauce or your favorite dipping sauce.
Bacon Cheddar Onion Scramble
2 Tbs warm water
1 Tbs Halladay's Bacon Cheddar Onion seasoning
6 Large eggs
1 Tbs butter
1/2 cup cheddar cheese, shredded
Salt & pepper, to taste
Add Halladay's Bacon Cheddar Onion to warm water, let stir for a couple of minutes to allow the spices to hydrate. Add hydrated herbs to eggs in a medium bowl; whisk until well combined and fluffy.
Melt butter in frying pan over low heat. Add eggs and cook, gently folding eggs once or twice. Remove from heat when eggs are still slightly soft. Fold in the cheddar cheese and serve immediately.