Pull Apart Cinnamon Pumpkin Buns

1 package Halladay’s Classic Beer Bread Mix

1 (12 oz) bottle pumpkin beer of choice

1 package Halladay’s Harvest Barn Pumpkin Cheesecake Mix

½ stick butter, melted

½ cup of chopped pecans (optional)

Preheat oven to 350°F. Grease a 9” cake pan; set aside.

Pour Halladay’ Pumpkin Cheesecake mix into medium bowl; you will rough the dough in this in the next step.

Combine beer bread mix with beer. Scoop dough in ⅓ cup increments and roll in Pumpkin Cheesecake mixture from previous step. Drop coated dough into greased pan. Repeat until all the dough is gone.

Add melted butter to remaining Pumpkin Cheesecake mix then pour this over the top of the buns. Sprinkle top with chopped pecans, if desired.

Bake for 15 to 20 minutes, until nicely browned and toothpick comes out clean in the middle.

SIMILAR RECIPES

Cheddar Chive Beer Bread

1 package Classic Vermont Beer Bread

2 Tbsp of Halladay’s Harvest Barn Garlic Chive Dip & Seasoning Blend

1 cup of grated cheddar cheese to dry contents of Classic Beer Bread mix, before adding beer.

1 (12 oz) can or bottle of beer or club soda

½ stick butter, melted

Preheat oven to 350°F. Pour Classic Beer Bread mix into a bowl. Add beer or club soda then stir to incorporate ingredients. Pour batter into a greased loaf pan, add melted butter to the top. Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.

Beer Bread Mini Muffins

1 package Halladay's Vermont Beer Bread

4 Tbsp. butter

1 (12 oz.) can or bottle beer or club soda

Preheat oven to 350˚F. Mix bread according to directions. Scoop batter into a well-greased mini muffin pan, filling each cup halfway full. Bake until cooked through, about 20 minutes. Makes 60 mini muffins.
*Muffins can be topped with shredded cheese, stuffed with sweet or savory fillings like mini meatballs.

Pumpkin Spice Chex Mix

2 cups Corn Chex Cereal

2 cups Wheat Chex Cereal

2 cups Rice Chex Cereal

1 cup pecans and/or walnuts

1 cup pita chips or pretzels

1 stick of butter

1 package Halladay's Pumpkin Cheesecake Mix

Combine cereals, nuts and chips in a medium bowl. Melt the butter and pour over cereal mixture, stirring as you go. Sprinkle the Pumpkin Cheesecake mix over the mixture and stir gently until well blended. Microwave for 3 minutes, stopping to stir after each minute. Pour onto a cookie sheet to cool. Once cool, store in a sealed bag or container until ready to serve.

Shrimp Alfredo Stuffed Mushrooms

10-12 mushrooms (baby bella or button)

3 oz cream cheese

2 Tbs Halladay's Classic Alfredo seasoning mix

1/4 cup parmesan cheese, grated

1/2 cup cheddar cheese, shredded

8 medium shrimp. cooked

1/4 cup spinach, chopped

seasoned breadcrumbs

Preheat oven to 375 degrees, Remove mushroom stems; wipe caps clean with towel. In a bowl, mix cream cheese with Alfredo seasoning, parmesan, and cheddar cheese. Add in cooked shrimp and spinach, mix well. Fill each cap then sprinkle the top with breadcrumbs. Bake for about 15 minutes.

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