New Holiday Recipes from the Harvest Barn Kitchen
This year we hosted a staff challenge. Every member took home some packages of dips and created their own recipe using a Harvest Barn blend. We have included some of our favorites in the blog this week.
Cinna-Bun Sugar Doodles
This recipe comes to us from Brittany. These soft sugar cookies are hard to step away from. Put these in your holiday rotation, they are so good!
6 Tbsp butter/margarine, softened
⅓ cup shortening
¾ cup sugar
1 Tbsp milk
1 ½ tsp vanilla
1 ⅔ cups flour
1 ½ tsp baking powder
¼ tsp salt
1 package Halladay's Cinnamon Bun Cheesecake Mix
cinnamon sugar for topping
Mix softened butter, shortening, sugar, milk, egg, and vanilla in a bowl; beat until fluffy. Add remaining ingredients and mix until well blended.
Drop rounded Tbsps of dough onto cookie sheet and bake at 350°F for 10 minutes. Remove from oven and immediately sprinkle with cinnamon sugar.
Bacon Cheddar Caramelized Onion Dip
This recipe comes from the Harvest Barn kitchen, and is perfect for holiday entertaining.
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 & Seasoning Blend
Combine all ingredients, chill for several hours or overnight and serve.
Garlic Cheddar Mini Beer Muffins
This one also comes from the Harvest Barn Kitchen. Our Beer Bread mixes are great for these tasty little muffin appetizers.
1 package Halladay's Garlic Herb Beer Bread Mix
1 can beer
1 cup shredded cheddar cheese
4 Tbsp melted butter
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.
Maple Habanero Meatballs
This is sure to be a new favorite from the Harvest Barn Kitchen.
1 bag (52 count) ½ oz Swedish meatballs
1 cup apricot jam
2 cups barbeque sauce
1 to 2 Tbsp Halladay's Maple Habanero Dip & Seasoning Blend
Mix all ingredients well. Heat in slow cooker or on the stove until heated through.
Boursin Goat Cheese & Roasted Grape Crostini
This delicious recipe was created by Ivy. They are so pretty, and taste great too!
2 cup seedless red grapes
1 loaf French bread, cut into 1” slices
½ tsp Halladay’s Boursin Cheese Dip & Seasoning Blend
8 oz goat cheese
1 Tbsp Halladay’s Boursin Cheese Dip & Seasoning Blend
Wash and dry grapes. Drizzle with olive oil. Sprinkle with ½ tsp Halladay’s Boursin Cheese Dip & Seasoning Blend. Roast for 20 minutes in a 400°F oven; remove and let cool.
Lightly brush slices of French bread with olive oil and bake for 10 minutes at 350°F.
Mix goat cheese with 1 Tbsp of Halladay’s Boursin Cheese Dip & Seasoning Blend and spread 1 to 2 Tbsp on toasted French bread. Top with roasted grapes and enjoy.
Spicy Garlic Dill and Prosciutto Puff Pastry Rollups
These tasty little rollups were the star of the day, created by Vanessa. Super easy to make, festive looking, and delicious!
1 package puff pastry, thawed
1 package cream cheese, softened
2 Tbsp Halladay’s Spicy Garlic Dill Dip & Seasoning Blend
6 thin slices of prosciutto or thinly sliced ham
Preheat oven to 375°F. Mix the cream cheese with the Spicy Garlic Dill Dip and Seasoning Blend. Unfold one sheet of the puff pastry, cut in half lengthwise. Smear each half of the dough with the cream cheese mixture; then lay 3 pieces of prosciutto or ham on each piece. Roll the dough into a log and trim the ends. Cover and refrigerate for at least 20 minutes.
Remove the logs and cut into slices. Place on a lined baking sheet, spiral side up. Bake at 375°F for about 18 minutes, or until golden brown. If you need to make them ahead, they can be frozen after they cool for up to one month. Just pop them in the oven for 5 to 7 minutes when ready to enjoy them!
We hope you try some of these recipes this holiday season! If you do, be sure to share them to Instagram or Facebook and tag us at @halladaysharvestbarn and use the hashtag #halladaysathome so we can see them!
Kathleen Govotski, Owner Halladay’s Harvest Barn