Recipes » Maple Bacon

Heat a large stock pot over medium heat. Add oil, bacon and onion and saute until onions and bacon are lightly cooked and browned.

Add ground beef and sausage, cook until completely browned and no pink remains. Stir occasionally to break up meat.

Add all remaining ingredients, scraping up browned bits from the bottom of the pan. Reduce heat and simmer for at least 30 minutes until flavors are well combined.

Serve with sour cream, green onions, cheddar cheese, crisp crumbled bacon or desired toppings

Combine cereals, nuts, and pita chips in a medium bowl. Melt butter then add maple syrup and Maple Bacon Seasoning. Pour melted butter mixture over the cereal mix, stirring as you go. Microwave mixture on high for a total of about 3 minutes; pausing to stir after each minute. Pour onto a cookie sheet and let cool. Store in a sealed container until you are ready to serve.

Coating Ingredients:
1 cup flour
3 eggs, beaten
1 cup panko crumbs

Blend softened cream cheese with Maple Bacon Seasoning. Fold in cheddar cheese, cooked chopped bacon and diced jalapeno pepper. Chill for at least one hour, until firm.

Form filling mixture into small balls. Roll in flour, then egg wash, then panko crumbs. Bake at 375˚F for about 15 to 20 minutes, or until golden brown.

Cut cooked eggs in two, removing the yolks and setting aside the whites. Crush yolks with a fork, add Halladay's Maple Bacon Seasoning, mayo, vinegar, salt and pepper to taste. Fill egg whites with yolk mixture. Sprinkle cooked bacon crumbles on top, if desired.

In a small bowl combine Maple Bacon Seasoning with mayo, set aside. In a medium mixing bowl add ground beef, egg, Farmhouse Onion Burger Seasoning, and salt and pepper to taste. Mix well and form into four patties; broil, grill or fry to desired doneness.

Preheat oven to 375°F. Toss potatoes with olive oil and seasoning blend. Spread in single layer on cookie sheet. Roast in the oven for 30 to 35 minutes, flipping once halfway through, until potatoes are lightly browned and soft.

Combine first four ingredients to make the dressing, mix well and set aside. Assemble salad ingredients in a bowl, mix and toss with prepared salad dressing.

½ cup Bisquick
1 cup milk
3 eggs

Beat all ingredients together.

Prepare Basic Bisquick Crust Topping set aside.

1 lb lean ground beef
1 small white onion, chopped (about ½ cup)
2 Tbsp Halladay Harvest Barn Seasoning of choice; we recommend Maple Bacon Dip or Farmhouse Five Onion Dip
1 cup shredded cheddar cheese

Preheat oven to 400°F. Grease a 10” pie dish; set aside.

Heat a large skillet over medium heat. Add ground beef, chopped onion, and Halladay’s Seasoning of choice. Brown the meat, cooking until no longer pink; drain off any fat.
Spread the cooked beef mixture over the bottom of the casserole dish, top with shredded cheddar cheese, then pour the Bisquick batter mixture evenly over the top.

Bake for 30 to 35 minutes, until the middle of the pie is set and the top is golden brown.

Combine all ingredients; mix well. Use as a delicious condiment.

Preheat oven to 350°F. Drain green beans and spread them into an 8x12” baking dish or round casserole dish.

In a separate bowl, combine the cream of mushroom soup, milk and Maple Bacon Seasoning, mix until well incorporated. Pour mixture over the top of the green beans. Add ⅓ of the fried onions, mix well.

Bake at 350°F for 25 minutes. Add the remaining onions to the top and bake for an additional 5 to 10 minutes, or until golden.