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!
For kebabs:
Grapes
2 bananas, sliced
Lemon juice
Strawberries
Toss bananas with lemon juice to prevent browning. Thread grape on toothpick, add banana slice and top with strawberry for Grinch's hat.
For dip:
1 cup Greek yogurt
1 cup Cool Whip
2 Tbsp. Halladay's Double Chocolate, Key Lime or Strawberry Cheesecake
Combine all ingredients. Fold mixture into small bowl and surround with fruit skewers.
1 lb chicken tenders
¼ cup white wine
¼ cup chicken stock
1 Tbsp Halladay’s Lemon Spinach Dip & Seasoning Blend
Salt & pepper, to taste
½ cup flour
1 Tbsp butter
1 Tbsp olive oil
1 lemon, thinly sliced
1 package fresh spinach
Combine white wine, chicken stock, and Halladay’s Lemon Spinach seasoning. Set aside.
Pat chicken tenders then season with salt and pepper. Dredge chicken in flour.
Heat olive oil and butter in a large sauté pan over medium-high heat. Cook tenders for approximately 2 to 3 minutes per side.
Add lemon slices and half of the seasoned wine & chicken stock mixture from step one to the chicken in the pan, cook for 1 to 2 more minutes or until chicken reaches a temperature of 165°F.
Remove chicken & lemons from the pan; set aside. Add the rest of the wine & stock mixture and spinach to the same pan. Cover and cook for 1 to 2 minutes, just until the spinach is slightly wilted. Add the chicken back to the pan, give a gentle stir; serve and enjoy!
1 package Halladay’s Lemon Drop Cheesecake Mix
1 (8 oz.) package cream cheese, softened
1 (8 oz.) container Cool Whip or 1-pint heavy cream, whipped
½ cup strawberries, chopped
1 Tbsp Strawberry jam
Combine cheesecake mix with softened cream cheese. Gently fold in Cool Whip or freshly whipped cream. Combine chopped strawberries with jam, set some aside for garnish, add the rest to cheesecake mix and gently mix together. Pour cheesecake mix into a bowl and chill for at least 30 minutes. Garnish with remaining strawberry mixture before serving.
1 Tbsp. garlic, finely chopped
Juice from 1/2 lemon or lime
1 1/2 lbs. steak
1 green pepper, sliced
1 onion, sliced
1 Tbsp. Halladay's Roasted Red Pepper & Garlic Seasoning
Flour or corn tortillas
Desired toppings, such as sour cream, cheese, shredded lettuce, etc.
Marinate steak for 20 minutes in garlic and citrus juice. Cook steak to liking, set aside. Saute pepper, onion and seasoning until tender. Slice steak and add to vegetables; continue cooking another 5 minutes. Serve with warm tortillas.
2 small zucchinis, sliced
2 Tbsp. olive oil
1 lb. salmon fillet
1 1/2 Tbsp. lemon juice
2 Tbsp. Halladay's Dilly Herb, Chardonnay or Garlic Herb Seasoning
Preheat oven to 400˚F. Toss zucchini with 1 Tbs. olive oil and 1 Tbs. of seasoning; season with salt and pepper. Arrange zucchini on a foil lined baking sheet. Place salmon on top of zucchini. Top with remaining oil, seasoning and tomatoes. Fold sides of foil over to form a packet. Bake 15 to 20 minutes.