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Last Added Recipes

Broccoli Pesto Dip

2 Tbsp. Halladay’s Scampi Bistro Pasta Seasoning
3 cups broccoli, steamed for 3 minutes
2/3 cup sliced or slivered almonds, toasted
1/3 cup parmesan, grated
2 to 3 Tbsp. lemon juice
cup olive oil
cup ricotta cheese


Combine all ingredients in a blender or food processor until smooth, thinning with water until desired consistency. Salt and pepper to taste.

Spicy White Bean Dip

1 Tbsp. Halladay’s Maple Habanero Seasoning
1 Tbsp. olive oil
1 Tbsp. sesame oil
2 tsp. soy sauce, or to taste
1 Tbsp. lime juice
cup water


Combine all ingredients in a blender or food processor until smooth.

Creamy Beet Tahini Dip

1 Tbsp. Halladay’s Roasted Garlic & Rosemary Oil Blend
1 (15 oz.) can beets
1 Tbsp. tahini
1 Tbsp. olive oil
1 small lemon, juiced


Combine all ingredients in a blender or food processor until smooth; salt and pepper to taste.

Beer Bread Mini Muffins

1 package Halladay’s Vermont Beer Bread
4 Tbsp. butter
1 (12 oz.) can or bottle beer or club soda


Preheat oven to 350F. 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.

Mediterranean Meatballs

1 lb. ground turkey
1 egg, beaten
apple, grated
1 Tbsp. Halladay’s Roasted Garlic & Rosemary Oil Blend


Preheat oven to 375˚F. Combine all ingredients until well blended; season with salt and pepper if desired. Roll to form about 12 meatballs. Bake until cooked through, about 15 minutes.

5-Minute Black Bean Dip

1 Tbsp. Halladay’s Chipotle Lime Shrimp Backyard BBQ Rub
1 (16 oz.) can refried black beans
cup salsa
2 tsp. lemon juice
1 tsp. water


Combine all ingredients in a blender or food processor until smooth; salt and pepper to taste.