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!
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.
2 Tbsp Halladay’s Spinach & Artichoke
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.
1 cup plain Greek yogurt
1/2 cup light mayo
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 package frozen spinach, thawed and well drained
1/2 cup parmesan cheese, grated
Combine all ingredients. Let chill.
1 (8 oz) package cream cheese, softened
½ cup mozzarella, shredded
½ cup parmesan, grated
1 Tbsp Halladay’s Spinach & Artichoke
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.
1 (14 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 (or other cheese), shredded
2 Tbsp. Halladay's Spinach & Artichoke Seasoning
Preheat oven to 350˚F. Combine all ingredients and mix well. Fold into a 9" decorative pie plate or ramekin. Bake until hot and bubbly.