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 to 3 slices bacon, chopped
1 onion, finely diced
2 cups frozen corn
3/4 cup heavy cream
2-3 Tbsp. Halladay's Roasted Red Pepper Seasoning
In a skillet, cook bacon until crisp; add onion and cook until translucent, 5 minutes. Add corn, cream and seasoning; simmer until slightly thickened, about 5 minutes.
2 Tbs olive oil
2 to 3 Medium carrots, washed and cut into 1" rounds
1 White onion, finely diced
2 Celery stalks, washed and cut into 1"sections
1 Package Halladay's Bacon Cheddar Onion Seasoning
1 qt chicken stock
1 rotisserie chicken, deboned and shredded
1 (16oz) package frozen peas, defrosted
1 Pint sour cream
2 Tbs cornstarch mixed with 1/4 cup cold water
Turn instant pot to sauté setting; add olive oil and allow to get hot. Add carrots, onions, celery, and Halladay's Bacon Cheddar Onion; cook for about 5 to 10 minutes or until veggies are soft, stirring frequently. Add chicken stock and shredded chicken to the pot; set pressure cooker for 30 minutes on the soup/stew setting. When done cooking, release the pressure and carefully remove the lid.
Add defrosted frozen peas, sour cream, and cornstarch mixture to thicken. Serve immediately
3 cups water
1 package Halladay’s Farmhouse Corn Chowder Soup
1 cup half & half or milk
2 slices bacon
1 small onion, chopped.
1 cup potatoes cooked & cubed.
Cook bacon in a skillet until crisp; remove, drain and chop. Set aside. In the same pan used to cook the bacon, sauté onions until soft then drain the pan.
In a soup pot, whisk together water and Halladay's Corn Chowder Soup contents; bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Add in half & half or milk, bacon, onion and potatoes. Heat through and serve.
3 lbs. potatoes cooked, cooled and cubed
1 cup mayo
1 Tbsp Halladay’s Bacon Cheddar Onion Dip and Seasoning Blend
¼ to ½ cup celery, finely diced
6 slices crisply cooked bacon, drained and chopped
1 cup shredded cheddar cheese
¼ cup red onion finely diced, optional
While potatoes are cooking, add the Bacon Cheddar Onion Dip and Seasoning Blend to the mayo to create your dressing. Thin with a little bit of milk if too thick.
Gently add the dressing, cheese, celery and onion to the potatoes. Chill before serving. Add the bacon in just before serving if you would like it to still be crisp.
1 large white onion, sliced thin and caramelized
4 slices crisp bacon, chopped
1 cup sour cream
1 cup mayo
2 Tbsp Halladay's Bacon Cheddar Onion Dip Mix
Combine all ingredients, chill for several hours or overnight and serve.