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!
Recipe by Sandra Allonen
1 Tbsp. light butter
1 Tbsp. flour
1 cup non-fat milk
1 Tbsp. Halladay's Sundried Tomato Basil Alfredo Bistro Pasta Seasoning
2 Tbsp. light cream cheese
½ cup Parmesan, grated
⅛ tsp. nutmeg
In a saucepan, melt butter. Add flour and whisk until smooth. Slowly whisk in milk. Stir in cream cheese and seasoning until smooth; add nutmeg. Whisk in cheese and salt and pepper to taste.
1 package Halladay's Double Chocolate Cheesecake
1 (8 oz.) bar cream cheese, softened
1 cup peanut butter
1 (8 oz.) container of Cool Whip or 8 oz. whipped cream
12 Oreos, crushed
Blend cheesecake mix, cream cheese and peanut butter; fold in Cool Whip. Spoon small amount of Oreo mixture into the bottom of a dessert glass followed by a layer of cream cheese mixture. Add another layer of Oreo followed by another layer of cream cheese mixture. Let chill. Top with whipped cream, if desired.
Variation: pour cream cheese mixture into a prepared Oreo or chocolate pie shell; let chill.
12 Oreo's, crushed
3 Tbsp. butter, melted
1 (8 oz.) block of cream cheese, softened
1 package Halladay's Double Chocolate Cheesecake
3/4 cup Nutella
1 (8 oz.) container Cool Whip, divided or 8 oz. whipped cream
Combine Oreo's with butter; reserve for later. Blend cheesecake mix with cream cheese and Nutella; fold in half of the Cool Whip. Spoon small amount of Oreo mixture into the bottom of a dessert glass followed by a layer of cream cheese mixture. Add another layer of Oreo followed by another layer of cream cheese mixture. Let chill. Top with whipped cream, if desired.
Variation: pour cream cheese mixture into a prepared Oreo or chocolate pie shell; let chill.
2 Tbsp. oil
1 cup Monterey Jack cheese
4 Tbsp. cilantro, chopped
2 Tbsp. Halladay's Maple Habanero Seasoning
12 4-inch corn tortillas
2 cups chicken, cooked and shredded
Preheat oven to 350˚F. Heat oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften to make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. Combine cheese, cilantro and seasoning. Divide cheese and chicken evenly among tortillas. Roll up each tortilla and place seam side down in a greased baking sheet. Bake until crisp and slightly browned, about 15-20 minutes. Serve with Maple Habanero Dip, optional. One package of Maple Habanero Seasoning will yield enough for the above recipe as well as a batch of dip, if desired.
4 Tbsp. butter
2 cups cooked chicken, shredded
2 Tbsp. Halladay's Buffalo Chicken & Blue Cheese Seasoning
1 pre-made pizza crust
1 cup blue-cheese dressing
1 red pepper, sliced
1/2 cup red onion, thinly sliced
1 1/2 cups mozzarella cheese, shredded
Preheat oven to 450˚F. Melt butter in a saucepan. Add chicken and seasoning and saute until flavors are well blended, about 3 minutes. Top pizza crust with dressing, followed by chicken mixture, peppers and onion; sprinkle cheese on top. Bake until cooked through and hot and bubbly, about 10-15 minutes.