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!
6 slices of bread
2 cups cheddar cheese, shredded
1 cup cooked breakfast meat
1 cup vegetables of choice, diced
7 eggs
3 cups milk or half & half
1 to 2 Tbsp. Halladay's Dilly Herb Seasoning
Preheat oven to 350˚F. Grease a 9x13-inch baking dish. Arrange bread in a single layer on the bottom of pan; top with cheese, meat and vegetables. Whisk together eggs, milk and seasoning; pour over pan contents. Bake until puffy and golden, about 40 minutes.
BASIC BISQUICK CRUST TOPPING
˝ 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 ˝ 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.
1 lb. pasta shells, cooked
4 Tbsp. butter
3 rounded Tbsp. flour
1 cup chicken or vegetable stock
2 Tbsp. honey
2 cups milk
4 Tbsp. Halladay's Cheddar Ale Seasoning
1 (15 oz.) can pumpkin puree
2 1/2 cups shredded sharp cheddar cheese, divided
Melt butter in a large skillet. Whisk in flour and for 1 minute. Whisk in chicken stock and simmer until reduced, 3- 5 minutes. Whisk in honey followed by milk and seasoning. Cook, stirring often, until thickened; whisk in pumpkin. Stir in 2 cups of cheese; salt and pepper to taste. Stir in pasta. Pour into a 13x9-inch casserole dish and sprinkle with remaining cheese. Broil until cheese is melted and bubbling.
1 lb. lean ground beef
1 Tbsp butter
1 cup carrots, shredded.
2 celery stalks, chopped.
1 small onion, chopped.
1 package Halladay’s Potato Cheddar Chive Soup mix
1 cup cheddar cheese, grated.
3 cups water
1 cup milk or half and half
Lightly brown ground beef in a skillet over medium heat then drain excess fat. Add butter, carrots, celery and onion; sauté until vegetables are tender.
Meanwhile in a separate pot, prepare soup according package directions. When soup is done and thickened, fold in the ground beef and vegetable mixture and heat to desired serving temperature.
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.