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!
½ package Halladay’s Cider Mulling Mix
1 gallon apple cider
1 orange, sliced
1 apple, sliced
1 cup cranberries
Seeds from one pomegranate
1 ½ cups whiskey or rum of choice, optional
Add all ingredients to a crockpot, heat on low for at least 4 hours.
8 cups cider
2 Tbs Haladay's Cider Mulling Mix
1 cup vanilla vodka
1 apple, sliced for garnish
Combine cider, Halladay's Spice and Vanilla Vodka. Cook on stove for about 20 minutes, or in crockpot. Serve warm with apple slices for garnish.
1/4 cup honey
1 orange, halved
2 Tbs Halladay's Cider Mulling mix
4 cups apple cider
1 bottle full red wine (cabernet)
2 cups fresh cranberries
Combine all ingredients in a slow cooker, squeeze the juice from the orange and adding both the juice and the juiced remains. Cook on high for 4 hours or low for 6 hours. Strain spices and fruit with slotted spoon. Serve Warm
1 large onion, thinly sliced
1 1/2 lbs. potatoes, peeled and thinly sliced
2 cups apple cider
2 thick pork chops, about 1 1/2 lbs.
2 Tbs. Halladay's Garlic Rosemary Roasted Chicken Seasoning
2 Tbs. olive oil
Preheat oven to 400˚F. In a 5-quart roasting dish, arrange potatoes in an even layer and top with onions. Season lightly with salt and pepper. Pour in the cider. Add pork chops, seasoning and olive oil to a resealable plastic bag; shake until well coated. Place pork chops on top of potatoes and onions. Bake, uncovered, until potatoes are tender, about 45 minutes.
1 Tbsp. butter
1 Tbsp. water
1 package Halladay's Sea Salted Caramel Cheesecake, divided
1 (8 oz.) bar cream cheese, softened
1 cup pecans, coarsely chopped
Melt butter in a small fry pan. Add water and 3 Tbsp. cheesecake mix; swirl to combine. Fold in pecans. Cook over low heat for 2 to 3 minutes. Pour onto waxed paper or foil to cool; set aside. Add remaining cheesecake to cream cheese; blend well. Refrigerate one hour. Roll in cooled pecans. Serve as a dessert with vanilla wafers or crisp apple slices.