SIDES

Preheat oven to 350 F. Mix all ingredients together. Fill small greased muffin cups ¾ of the way full. Bake for 15 to 20 minutes until brown on top and crusty.

Whisk the dressing ingredients together in a large mixing bowl. Add sliced cucumbers and mix thoroughly. Top with chopped peanuts, cilantro, and chili flakes. Serve immediately or chill until ready to serve.

Peel and julienne cut the carrots. Mix all ingredients together in a bowl, except for the oil and the onions. Set aside.

Heat olive oil in a skillet until it is almost smoking, add diced onions and sauté until the onions are golden brown. Remove ½ cup of the hot oil and onion mixture and add to the mixing bowl with the carrots and other ingredients, mix thoroughly. Discard d the remaining oil and onion mixture or save for another use. For best results let sit in the refrigerator for 6 to 12 hours before serving. This will keep in an airtight container, refrigerated for up to a week.

Boil cubed potatoes for about 10 minutes, or until done but still firm. Drain and cool.

Mix mayo with Garlic Tomato Basil Seasoning. Add mayo mixture, celery, onion, olives and feta to the cooled potatoes. Carefully mix to combine. Chill before serving.

Cook pasta according to box directions; drain and cool.

Mix Spicy Garlic Dill Seasoning with mayo & pickle juice. Add red onions, celery, pickles, and mayo mixture to cooked and cooled pasta. Mix to combine, chill before serving.

Steam green beans until tender. Add 1 Tbsp butter to cooked beans, sprinkle with salt and pepper and add to a casserole dish.

Melt remaining 2 Tbsp butter in a sauté pan, add in Onion Seasoning then fold in panko crumbs. Sauté until lightly browned. Sprinkle over the green beans. Top with cheddar cheese and pop in the oven for a few minutes just until the cheese melts.

Preheat oven to 350°F. Drain green beans and spread them into an 8x12” baking dish or round casserole dish.

In a separate bowl, combine the cream of mushroom soup, milk and Maple Bacon Seasoning, mix until well incorporated. Pour mixture over the top of the green beans. Add ⅓ of the fried onions, mix well.

Bake at 350°F for 25 minutes. Add the remaining onions to the top and bake for an additional 5 to 10 minutes, or until golden.

Preheat oven to 400°F. Line a baking sheet with parchment paper or tin foil.

Place the potatoes, olive oil, and seasonings in a bowl; mix well to coat. Spread the potatoes in a single layer on the prepared sheet. Bake for 30 to 35 minutes or until golden brown and tender.

Serve with our Vermont Special Sauce as a dipping sauce

Preheat oven to 350°F. Grease a 9” cake pan; set aside.

Pour Halladay’ Pumpkin Cheesecake mix into medium bowl; you will rough the dough in this in the next step.

Combine beer bread mix with beer. Scoop dough in ⅓ cup increments and roll in Pumpkin Cheesecake mixture from previous step. Drop coated dough into greased pan. Repeat until all the dough is gone.

Add melted butter to remaining Pumpkin Cheesecake mix then pour this over the top of the buns. Sprinkle top with chopped pecans, if desired.

Bake for 15 to 20 minutes, until nicely browned and toothpick comes out clean in the middle.

Sauté carrots and celery in olive oil until just tender. Add to soup along with the chopped tomatoes and assorted veggies (except for spinach). Simmer for 30 minutes to an hour, until all vegies are tender. Add pasta and cook additional 10 minutes, or until pasta is cooked to desired doneness. Add spinach just before serving, if desired. Top with grated parmesan cheese, if desired.

Preheat oven to 350°F. Pour Classic Beer Bread mix into a bowl. Add beer or club soda then stir to incorporate ingredients. Pour batter into a greased loaf pan, add melted butter to the top. Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.

In a medium saucepan, melt butter over medium heat. Add the half and half and the seasoning, simmer on low heat for 2 to 3 minutes. Whisk in the Parmesan until smooth. Toss with zucchini noodles and serve immediately.

Combine olive oil, seasoning and vinegar. Let sit at least 15 minutes to hydrate herbs. Blend all ingredients together. If this salad is made a couple hours ahead the zucchini soaks up the flavor of the dressing and the other ingredients.

Cut a large piece of foil, layer half the potatoes on the foil. Add one tablespoon of seasoning and 2 tablespoons of butter cut and patted on top of the potatoes. Repeat with the second layer. Add salt and pepper to taste. Fold the foil to create a secure packet. Grill for 20 to 30 minutes, or until done. Flip once half way through cooking time.

Mix all ingredients and place in flat bottomed mug with a 3 or 4 inch diameter. Microwave for 90 seconds. Best if split in half and toasted or grilled before serving.

Combine all ingredients and let chill at least one hour for all ingredients to meld together. Serve with crisp Tortilla Chips.

Mix together the mayo and Garlic Chipotle seasoning to make the aioli; set aside.
 
Add lime zest to melted butter; brush onto shucked corn. Add salt and pepper to taste. Grill for 6 to 8 minutes, turning often until corn is tender and slightly charred. Pipe or brush aioli mixture on to corn just before serving.

Preheat oven to 375°F. Toss potatoes with olive oil and seasoning blend. Spread in single layer on cookie sheet. Roast in the oven for 30 to 35 minutes, flipping once halfway through, until potatoes are lightly browned and soft.

Preheat oven to 350°F. Melt 2 Tbsp. of butter in a large skillet over medium heat. Add onion and sausage. Cook until tender, stirring occasionally. Add mushrooms and Roasted Garlic & Rosemary seasoning, cook until golden. Transfer to a bowl.

In the same skillet, melt remaining 4 Tbsp. of butter over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in milk, then season with salt and pepper. Bring to a simmer and cook until thickened, about 4 minutes.

Combine cooked green beans, sausage and onion mixture, and sauce, in your favorite casserole dish. Bake until hot and bubbly, about 30 minutes. Top with fried onions and heat another 5 minutes.

Preheat oven to 425˚F. Quarter carrots lengthwise, then cut in half if too long. Toss with olive oil and seasoning of choice. Sprinkle with salt and pepper to taste. Spread seasoned carrots on a baking sheet in a single layer and roast until golden brown, about 20 to 25 minutes, turning once halfway thorough cooking time.

Boil potatoes until tender; drain and let cool. Meanwhile combine remaining ingredients. When potatoes are cooled, toss with yogurt mixture to coat.

Preheat oven to 425˚F. Line a rimmed baking sheet with lightly greased parchment paper. Combine flour and seasoning in a re-sealable plastic bag. Combine breadcrumbs, panko and parmesan in another re-sealable plastic bag. Working in batches, coat asparagus with flour mixture, then egg, then panko mixture; transfer to prepared baking sheet. Bake, turning once, until crisp, 12-15 minutes.

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.

In a large skillet or wok, heat 3 Tbsp. oil over high. Add broccoli and cook, stirring, until crisp-tender and slightly charred, about 6-8 minutes. Combine soy sauce, orange juice, vinegar, seasoning and remaining oil; toss with broccoli to coat and top with nuts.

Preheat oven to 450˚F. Cut cabbage into 8 wedges and remove stem; arrange in a single layer on a baking sheet. Top each wedge with bacon. Combine oil and seasoning; drizzle over wedges. Roast for 30 minutes, stirring occasionally, or until browned as desired.

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.

Preheat oven to 400˚F. Toss together ingredients until well combined. Roast until tender, turning once halfway through, about 30 minutes.

Preheat oven to 350˚F. Mix bread according to directions. Scoop batter into a well-greased mini muffin pan, filling each cup halfway full. Bake until cooked through, about 20 minutes. Makes 60 mini muffins.
*Muffins can be topped with shredded cheese, stuffed with sweet or savory fillings like mini meatballs.

Cook potatoes in a medium pot of boiling water for 5 minutes. Add parsnips and cook for 15 more minutes or until fork tender. Drain well and add 2 tablespoons of butter. Melt remaining butter until slightly browned. Stir in seasoning and nuts; pour over potatoes and mash. Thin with milk to desired consistency.

Combine ingredients; let sit 30 minutes. Brush cooked corn with herb butter; salt and pepper to taste.

Suggested seasonings:
Cheddar Ale, Garlic Chipotle, Harvest Ranch, Maple Habanero, Barbecue Rub for Chicken & Ribs

Combine all ingredients; salt and pepper to taste. Let chill.

Saute ingredients about 30 minutes, or until carrots are tender and slightly browned.

Dressing:
½ cup olive oil
¼ cup red wine vinegar
2 tsp. Halladay's Garlic Tomato Basil Seasoning
2 tsp. Halladay's Wood Fired Pizza Seasoning

Combine all ingredients, reserving half the dressing. Chill until ready to serve, adding remaining dressing just before serving.

Combine ingredients; salt and pepper to taste

Steam carrots until tender. Toss with butter and seasoning; salt and pepper to taste.

Preheat oven to 375˚F. Toss ingredients; transfer to a baking pan. Bake until tender, about 15 minutes.

Heat oven to 400˚F. Cut squash in half and scrape out seeds. Lay halves flat; cut into 1-inch thick slices. Whisk together remaining ingredients; brush each slice with mixture. Arrange squash on baking sheet and drizzle with any remaining sauce. Roast until tender, about 6 minutes on each side.

Preheat oven to 450˚F. Combine flour, baking powder, sugar, salt, cream of tartar and seasoning. Using a mixer, add in butter until mixture resembles coarse crumbs. Stir in cheese. Make an indentation in the middle of the flour mixture and add milk all at once. Using a fork, stir just until mixture is moist. Roll dough out onto lightly floured surface. Knead dough until it holds together. Pat dough until ¾ inch thick. Cut dough with 2-inch biscuit cutter. Place dough circles 1 inch apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Makes 12 biscuits.

Steam green beans until tender. Melt butter and toss with green beans. Sprinkle with Italian Mushroom dip and toss to coat. Great with a sprinkle of Parmesan cheese also.

Preheat oven to 350˚F. Add seasoning to 1-2 Tbsp. of hot water; let sit 30 seconds. Melt butter and mix with oil. Pour mixture on the bottom of a baking dish. Sprinkle Parmesan to coat pan. Sprinkle hydrated seasoning over pan. Arrange potatoes, face down, in one layer on baking sheet. Bake until tender and golden brown, about 45 minutes.

In a small saucepan, combine seasoning, water, half & half and garlic. Simmer on low heat for 25-30 minutes. Meanwhile, cook pasta according to package directions. Add butter to sauce and toss with prepared pasta.

Preheat oven to 425˚F. Toss together all ingredients and roast until potatoes are tender, about 30-40 minutes. To speed this recipe up, microwave potatoes until softened and bake 20-25 minutes.

Boil potatoes until tender. Meanwhile, heat butter, milk and seasoning in small saucepan (or microwave) until well blended. Drain potatoes and return to pan. Add butter mixture, slowly, while mashing potatoes, until light and fluffy.

Boil potatoes until tender. Meanwhile, heat butter, milk and seasoning in small saucepan (or microwave) until well blended. Drain potatoes and return to pan. Add butter mixture, slowly, while mashing potatoes, until light and fluffy.

Combine mayo and seasoning; toss with all other ingredients. Let chill 1 hour before serving.

Combine all ingredients. Serve over seafood.

Preheat oven to 400˚F. Brush large baking sheet with 1 Tbsp. oil. Add potatoes to a large pot of water; cover and cook until tender, about 15-20 minutes, drain well. Place potatoes onto baking sheet, using the bottom of a cup, carefully smash the potatoes until flattened but still in one piece. Combine remaining oil and seasonings. Brush each potato with mixture, saving half for later use. Bake for 15 minutes. Remove potatoes, gently turn over and brush with remaining oil mixture. Bake for another 10 minutes, until hot and crispy.

Preheat oven to 375˚F. Steam cauliflower until soft, 5-10 minutes; transfer to a baking dish. Melt butter in a saucepan, whisk in flour until smooth. Add milk and simmer until thickened; add seasoning. Slowly add cheese, stirring until melted; pour over cauliflower. Top with breadcrumbs and bake until golden brown, about 15-20 minutes.

Cook pasta according to package, reserving 1 cup of cooking water for later. Meanwhile, whisk together the hummus, stock, soy sauce and seasoning in a large bowl. Add the pasta to the hummus mixture and let cool 15 minutes. Add pasta water to thin, if needed. Serve topped with snow peas, scallions and peanuts.

Preheat oven to 400˚F. Toss Brussels sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.

Preheat oven to 400˚F. Combine all ingredients in a sealable plastic bag. Shake until well coated. Transfer to a roasting pan and bake until tender, about 25 minutes.

Preheat oven to 400˚F. Grease a 9x9-inch baking dish. Arrange potato slices to cover bottom of baking dish; sprinkle with cheese and seasoning. Continue to layer potatoes, cheese and seasoning until gone, reserving the last layer of cheese for later. Pour half & half evenly over potatoes. Cover and bake at until potatoes are fork-tender, about 45 minutes. Uncover and sprinkle with remaining cheese. Return to oven and bake until golden brown.

Toss together ingredients; let chill.