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 head cabbage, outer leaves removed
4 slices bacon, chopped
⅓ cup olive oil
3 to 4 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning
Preheat oven to 450˚F. Cut cabbage into 8 wedges and remove stem; arrange in a single layer on a baking sheet. Top each wedge with bacon. Combine oil and seasoning; drizzle over wedges. Roast for 30 minutes, stirring occasionally, or until browned as desired.
1 Medium onion, thinly sliced
2 Tbs olive oil
3 oz cream cheese, softened
1/4 cup sour cream
1/2 cup mayo
2 Tbs Halladay's Bacon Cheddar Onion seasoning
1 cup cheddar cheese, shredded
2 to 3 slices crispy cooked bacon, crumbled
1 cup chopped cooked chicken, optional
Preheat oven to 350 degrees. Sauté onion in olive oil until carnalized.
Combine cream cheese, sour cream, mayo, and Bacon Cheddar Onion in a bowl. Fold in cooked onions, cheese, bacon, and chicken if desired. Bake in pie plate or small baking dish for 20 to 30 minutes, or until hot and bubbly. Serve with pita chips or French bread.
5 Slices bacon, coarsely chopped
1 Small onion, chopped
1 Package shredded cabbage coleslaw mix
2 Tbs Halladay's Bacon Cheddar Onion seasoning
1 Cup cheddar cheese, shredded
1 Package egg roll wrappers
a bit of melted butter or cooking spray
Preheat air fryer to 360 degrees. In frying pan, cook bacon until almost done; add onion and continue cooking until soft. Add coleslaw mix and Halladay's Bacon Cheddar Onion seasoning; stir and cook for another minute or two. Remove from heat and let cool slightly, then fold in the cheddar cheese.
Add 2 heaping Tbs of filling to each egg roll wrapper; roll and seal. Brush with melted butter or spray with cooking spray. Air fry for about 10 to 15 minutes, or until golden brown. Serve with Halladay's Vermont Special Sauce or your favorite dipping sauce.
1 medium onion, sliced
2 Tbsp. olive oil
3 oz. cream cheese, softened
3/4 cup sour cream
1/2 cup mayo
2 Tbsp. Halladays Caramelized Onion Farmhouse Artisan Dip
1 cup shredded mozzarella
3 pieces cooked bacon, crisp and crumbled
1 cup cooked chicken, chopped (if desired)
2 pie crust dough rounds (refrigerated or Jiffy Mix works well)
Preheat oven to 425˚F. Saute onions in oil until caramelized. Combine cream cheese, sour cream, mayo, seasoning and mozzarella. Fold in onions, bacon, and chicken. Roll out crust and cut into 3-inch circles. Fill each circle with 2 tsp. of mix in. Moisten edges of dough with water, fold in half and crimp edges with a fork. Bake until golden brown, about 20-25 minutes, flipping once half way through. Let cool 5 minutes before serving.
1 medium onion, halved and sliced
2 Tbsp. olive oil
4 oz. cream cheese, softened
3/4 cup sour cream
1/2 cup mayo
1 cup shredded cheddar cheese
4 slices crisply cooked bacon, chopped
2 Tbsp. Halladay's Cheddar Ale Seasoning
Saute onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream, mayo and cheddar cheese. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350˚F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.