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Light Chicken Pasta Salad

Light Chicken Pasta Salad

½ cup regular or light mayo
½ cup non-fat buttermilk
1 Tbsp. Halladay's Harvest Ranch Seasoning
8 oz. large shell pasta
1 cup frozen peas
2 cups arugula
1 cup cooked chopped chicken

Blend mayo, buttermilk, and Harvest Ranch Seasoning. Chill for at least one hour.  Cook pasta according to directions on package, adding in the peas during the last minute of cooking. Drain and set aside.  Combine pasta, peas, chicken and arugula in a bowl. Add desired amount of dressing just before serving

Caprese Salad

Caprese Salad

½ cup olive oil
¼ cup balsamic vinegar
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
2 to 3 large ripe tomatoes
Buffalo mozzarella cheese

Combine olive oil, balsamic vinegar, Halladay's Garlic Tomato Basil Seasoning and let sit for at least one hour. Slice tomatoes and cheese. Lay tomatoes and cheese on a serving dish and drizzle with the dressing before serving.

Lemon Raspberry Cheesecake Dip

1 package Halladay's Lemon Raspberry Cheesecake Mix
1 (8 oz.) block cream cheese, softened
1 (8 oz.) container cool whip

Mix softened cream cheese with Lemon Raspberry cheesecake mix. Fold in cool whip. Serve with vanilla wafers or graham crackers and fresh fruit. 

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. 

Maple  Bacon Topped Onion Burgers

Maple Bacon Topped Onion Burgers

1 ½ tsp. Halladay's Maple Bacon Seasoning
¼ cup mayo
1 lb. ground beef
2 Tbsp. Halladay's Farmhouse Onion Burger Seasoning
1 egg, if desired

In a small bowl combine Maple Bacon Seasoning with mayo, set aside. In a medium mixing bowl add ground beef, egg, Farmhouse Onion Burger Seasoning, and salt and pepper to taste. Mix well and form into four patties; broil, grill or fry to desired doneness.

Maple Bacon Deviled Eggs

Maple Bacon Deviled Eggs

6 eggs, hard boiled and peeled
1 to 2 Tbsp. Halladay's Maple Bacon Seasoning
3 Tbsp. mayo
1 Tbsp. white or apple cider vinegar
Salt and pepper to taste
2 pieces of bacon, crisply cooked and crumbled, for garnish (optional)

Cut cooked eggs in two, removing the yolks and setting aside the whites. Crush yolks with a fork, add Halladay's Maple Bacon Seasoning, mayo, vinegar, salt and pepper to taste. Fill egg whites with yolk mixture. Sprinkle cooked bacon crumbles on top, if desired.