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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 Sides

BLT Pasta Salad

1 lb pasta of choice, we like Rotelle

3 Tbs Halladay's BLT dip

1 1/2 cups regular or light mayo

1/4 cup milk

1 lb bacon, crisply cooked, drained and chopped

1 Pint cherry tomatoes, quartered

3 cups iceberg lettuce, shredded

Fresh mozzarella, cubed

Cook pasta of choice to al dente. Drain pasta and set aside to cool
Combine BLT seasoning, mayo, and milk in a large bowl. Add cooked pasta, cooked bacon, and cherry tomatoes. Toss well to combine, chill for at least 1 hour.

Before serving, add more mayo if needed, fresh mozzarella, if desired, then fold in the shredded lettuce.

SIMILAR RECIPES

BLT Dinner Salad

1 lb pasta of choice, we like Rotelle or Farfalle

3 Tbsp Halladay’s BLT Seasoning

1 ½ cups regular or light mayo.

¼ cup milk

1 lb bacon, crisply cooked, drained and chopped.

1 pint cherry tomatoes, quartered.

3 cups iceberg lettuce, shredded.

fresh mozzarella, cubed (optional)

Cook pasta of choice to al dente. Drain the pasta and set aside to cool. Combine seasoning, mayo and milk in a large bowl. Add cooked pasta, cooked bacon, and cherry tomatoes. Toss well to combine, chill for at least 1 to 2 hours. Before serving, add more mayo if needed, fresh mozzarella, if desired, then fold in the shredded lettuce.

BLT Layered Dip

3 Tbsp. Halladay's BLT Dip mix

1 cup mayo

1 cup sour cream

2 cups shredded lettuce

1 cup cherry tomatoes, halved or 1 cup diced fresh tomatoes

6 strips bacon, crisply cooked and crumbled

Prepare dip by adding BLT mix to sour cream and mayo, let chill at least one hour. Just before serving, spread dip on small serving platter and top with shredded lettuce, tomatoes and bacon. Serve with French bread or pita chips.

French Onion Pasta

4 Tbs butter

3 onions, thinly sliced

2 Tbs Halladay's Boursin Cheese seasoning

1 qt beef stock

16 oz pasta of choice; we like rigatoni

8 oz shredded cheese, smoked gouda or gruyere

Grilled chicken or steak, optional

Melt butter in a large saucepan. Sauté onions over low heat for about 30 minutes, then add in the Halladay's Boursin Cheese seasoning. Continue cooking until onions caramelized. When onions are cooked, add beef stock and bring to a boil. Add pasta and cook according to pasta package instructions. When the pasta is done, remove from heat and fold in the cheese. Serve as is or top with grilled chicken or steak if desired.

Cheesesteak Dip

2 Tbs olive oil

1 onion, sliced

1 lb shaved steak

4 oz cream cheese, softened

3/4 cup sour cream

1/2 cup mayo

1 cup shredded cheddar cheese

2 Tbs Halladay's Caramelized Onion Dip

Saute onions in olive oil until caramelized. In a separate pan, cook the steak until just done. Mix all other ingredients in a medium sized bowl and mix well. Fold in the cooked steak and onions. Pour into decorative pie plate or small baking dish.

Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly and slightly browned on top.
Serve with warm French bread.

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