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Halladay's Harvest Barn

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!
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RECIPES

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Halladay's Harvest Barn Harvest Barn Recipes Crowd Favorites

Spinach Artichoke Grill Cheese

1 (8 oz) package cream cheese, softened

½ cup mozzarella, shredded

½ cup parmesan, grated

1 Tbsp Halladay’s Spinach and Artichoke Seasoning

½ cup frozen spinach, defrosted and drained dry

1 (8 oz) jar of plain or marinated artichoke hearts, drained and chopped

4 slices of ciabatta or sourdough bread

1 Tbsp butter, softened

Combine cream cheese, mozzarella, parmesan and Spinach Artichoke seasoning. Fold in spinach and artichoke hearts.

Spread one side of each slice of bread with butter. Put butter side down in a preheated fry pan. Top with filling mixture and an additional piece of bread, butter side up. Cook until bottom side is golden brown, then carefully flip over to cook the other side until golden brown and filling is melted.

SIMILAR RECIPES

Spinach & Artichoke Dip with Sausage

1 (15 oz.) can artichoke hearts, drained and chopped

1/2 cup mayo

1/2 cup sour cream

1/2 cup parmesan cheese, grated

1 cup mozzarella cheese, shredded

4 oz. sausage, cooked and crumbled

2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Seasoning

Preheat oven to 350˚F. Combine ingredients; fold into 9-inch pie plate or ramekin. Bake until hot and bubbly.

Creamed Spinach Bake

2 (10 oz.) packages frozen spinach, thawed and all liquid squeezed out

4 oz. cream cheese, softened

2 Tbsp. heavy cream

1 Tbsp. Halladay's Harvest Ranch Seasoning

4 Tbsp. panko breadcrumbs

4 Tbsp. parmesan cheese, grated

Preheat oven to 375˚F. Combine spinach, cream cheese, cream and seasoning. Pour into a baking dish or ramekin and top with panko and parmesan. Bake until golden and warm, 10-15 minutes.

Spinach Artichoke Stuffed Spaghetti Squash

2 Tbsp Halladay’s Spinach Artichoke Seasoning

1 (15 oz) can artichoke hearts, drained and chopped

½ cup mayo

½ cup sour cream

½ cup mozzarella (plus ½ cup set aside)

½ cup grated parmesan cheese

1 cup shredded rotisserie chicken, optional

Basic Spaghetti Squash Cooking Directions:

Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.

Combine all ingredients together. Scoop out spaghetti squash flesh and add to spinach mixture. Add salt and pepper to taste and put back in the shells. Sprinkle remaining mozzarella cheese on top. Put back in the oven for 20 to 30 minutes, or until heated through and cheese is melted.

Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 Tbsp. butter

1 (8 oz.) small shrimp

½ cup cream cheese, softened

½ cup sour cream

¼ cup mayo

1 cup mozzarella cheese, shredded

¼ cup parmesan cheese, grated

Squeeze of lemon juice

Preheat oven to 350ËšF. Sauté seasoning in butter until slightly browned; combine with remaining ingredients, reserving ¼ cup of mozzarella. Pour into small baking dish and top with remaining cheese. Bake until hot and bubbly.

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