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 large egg
1 Tbs heavy cream
1 Tbs olive oil
1 Tbs coconut flour
1 Tbs almond flour
3/4 tsp baking powder
1 tsp Halladay's Dilly Herb seasoning
Grease a 4to5 inch mug or bowl with a flat bottom. Combine all ingredients. Microwave on high for about 2 minutes, or until done in the middle. Best served warm.
3 lbs. butternut squash, halved and seeded
4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
1/4 cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated
Preheat oven to 450˚F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375˚F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.
1 lb chicken tenders
½ cup chicken stock
1 Tbsp Halladay’s BLT Dip & Seasoning Blend
Salt & pepper to taste.
¼ cup flour
1 Tbsp olive oil
1 Tbsp butter
½ container cherry tomatoes, halved
½ cup heavy cream or non-fat Greek yogurt
3 slices bacon, crisply cooked and crumbled, optional
Add seasoning to chicken stock and set aside.
Pat chicken dry then season with salt & pepper. Dredge chicken in flour.
Heat olive oil and butter in a large sauté pan over med-high heat. Sauté chicken for 2 to 3 minutes per side. Add half of the seasoned stock from step one, cook an additional 2 minutes, flipping once. Remove chicken to a serving dish, set aside.
Add remaining seasoned stock and cherry tomatoes to pan. Cook until tomatoes are blistered and tender, adding a little more water as they cook if needed. Whisk in heavy cream or yogurt. Pour tomato and cream sauce over cooked chicken. Garnish with crumbled bacon, if desired.
1 Package egg roll wrappers
8 oz cream cheese, softened
1 package Halladay's Strawberry Cheesecake mix
6 large strawberries, hulled and chopped
melted butter or cooking spray
whipped cream
powdered sugar
Preheat air fryer to 360 degrees
Add cream cheese, Halladay's Strawberry Cheesecake mix, and chopped strawberries to a bowl; mix to combine. Put 2 heaping Tbs of the mixture onto each egg roll wrapper. Wet the edges of the wrapper with a bit of water; roll and seal. Brush lightly with butter or give a light spray of cooking oil.
Place in the air fryer and cook for about 7 minutes, then flip and cook an additional 3 minutes, until golden brown. Top with some whipped cream and powdered sugar before serving.
2 Tbsp. olive oil
1 lb. raw shelled shrimp
1 (12 oz.) can anchovies
2 Tbsp. capers
1 to 2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
1 bag baby or regular spinach
1/2 to 1 cup half & half or heavy cream
Heat oil in a medium saucepan. Add shrimp, anchovies, capers and seasoning. Saute until flavors are blended, about 3 minutes. Add cream and simmer until heated. Add spinach, cover and cook until wilted. Serve over pasta, rice or couscous.