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1 package Hallladay’s Harvest Barn Lemon Raspberry Cheesecake Mix
2 cups plain Greek yogurt
1 cup strawberries, blueberries and or raspberries, mixed
1 cup desired granola mix
Combine Cheesecake mix with yogurt; blend well. Layer granola, yogurt and mixed fresh fruit, leaving a little fruit to garnish the top with.
1 cup dairy free yogurt of your choice
1 cup regular or Vegenaise Mayo
½ package of frozen spinach, thawed and drained
1 can water chestnuts, drained and chopped
2 Tbsp Halladay’s Harvest Barn Farm Market Veggie Seasoning
Combine all ingredients. Let chill at least 2 hours before serving Great with fresh veggies or pita chips.
3/4 cup mayo
2 tsp Halladay’s Harvest Barn Garlic Chipotle Seasoning
4 Tbsp butter, melted
Zest of 2 limes
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.
4 cups cooked corn kernels
1 can Old El Paso mild green chilis, diced
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip Mix
⅓ cup plain Greek Yogurt
2 Tbsp mayo
¼ cup Cotija Cheese, or Feta
¼ cup cilantro, chopped
¼ cup red peppers, diced
Combine all ingredients and let chill at least one hour for all ingredients to meld together. Serve with crisp Tortilla Chips.
1 Tbsp olive oil
1 (15 oz) can low sodium refried black beans
1 Tbsp lime juice
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend
¼ cup chopped tomatoes
¼ cup diced red onions
¼ cup cotija or cheddar cheese
2 Tbsp diced pickled jalapenos
2 Tbsp chopped fresh cilantro
Heat olive oil in skillet over medium heat. Add beans, lime juice, and Zesty Fiesta Seasoning and cook until heated through. Fold mixture into pie plate or shallow serving dish. Top with remaining ingredients and serve.