Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
1 (8 oz.) bar cream cheese
2 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning
2 Tbsp. crumbled blue cheese
crushed pistachios or walnuts
Combine cream cheese, cheddar and seasoning. Form into a ball and refrigerate for 30 minutes. Roll in nuts.
6 oz. uncooked whole-wheat linguini
2 cups carrot noodles and ribbons
1/4 cup water
2 Tbsp. flour
2 cups low-fat milk
2 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning
1/2 cup parmesan, grated
Cook pasta according to package directions, adding carrots during last 3 minutes of cooking; drain. Heat a skillet over medium-low. Whisk flour and seasoning together with ¼ cup water and add to skillet. Slowly add milk, whisking constantly; bring to a simmer. Cook 5 minutes or until reduced to about 1 ½ cups; whisk in cheese. Toss with pasta mixture to coat. Let sit 5-10 minutes before serving.
1/2 cup Pecans, toasted and chopped
1 (8 oz.) pkg of cream cheese, softened
1 cup of white cheddar cheese, shredded
1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning
1 1/2 cups dried cranberries
Beat together the softened cream cheese, cheddar cheese and chardonnay dip blend until well blended. Form into a ball and wrap in plastic wrap and chill for at least 30 minutes. Roll in pecan and cranberry mixture.
2 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning
6 boneless chicken breasts
2 Tbsp. olive oil
1 (14.5 oz.) can marinated artichoke hearts, drained (reserve) and sliced
1 (10.5 oz.) can cream of chicken soup
1/2 cup light or regular sour cream
1/4 cup Dijon mustard
1 cup Parmesan cheese, grated
Preheat oven to 350˚F. Season chicken with salt and pepper; sprinkle with Chardonnay seasoning. Heat oil in skillet. Brown chicken on each side, about 3 minutes. Place chicken in a 9x13-inch baking dish. Cover chicken with artichoke hearts. Whisk together soup, sour cream, mustard and reserved artichoke marinade; pour over chicken. Sprinkle with cheese. Bake about 30 minutes, until cheese is melted and sauce is bubbly.
1 (8 oz.) block of softened cream cheese
1 Tbsp. butter
1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning
2 tsp. grated orange peel
1 cup pecans, coarsely chopped
1/2 cup of dried cranberries
1/2 cup of cheddar, grated
Combine cream cheese, butter, seasoning and orange peel until well blended. Fold in cheddar and ½ cup of pecans. Let chill for at least 2 hours. Roll in cranberried and remaining pecans.