WHOLESALEFUNDRAISERSFAIRS AND FESTIVALS
Halladay's Harvest BarnHarvest BarnRecipe Categories

APPETIZERS

Family-Style Meatball Fondue

1 small zucchini, shredded
1 lb. ground turkey
½ cup onion, finely diced
1 egg
1 Tbsp. olive oil
8 oz. mushrooms, finely diced
2 to 3 Tbsp. Halladay’s Garlic Tomato Basil Seasoning
2 cups marinara sauce added to ¼ cup water
1 cup mozzarella, shredded
Baguette or bread of choice, thinly sliced and toasted


Preheat oven to 400˚F. Combine first 7 ingredients; form into small meatballs and arrange on a baking sheet. Bake until fully cooked, about 12 minutes. Meanwhile, simmer marinara sauce over medium heat for 5 minutes. Add meatballs to a casserole dish; top with sauce and cheese. Broil until cheese is hot and bubbly. Serve with bread.

Veggie Cream Cheese Cheeseball

½ cup carrots, shredded
½ cup scallions, chopped
1 (8 oz.) bar cream cheese, softened
2 Tbsp. Halladay’s Farm Market Vegetable Seasoning


Combine cream cheese and seasoning. Fold in ¼ cup of carrots and ¼ cup of scallions. Form into a ball; chill for at least 2 hours. Roll in remaining carrots and scallions just before serving.

Spinach Artichoke Cheeseball

1 (8 oz.) bar cream cheese, softened
2 Tbsp. butter, softened
2 Tbsp. Halladay’s Spinach Artichoke Seasoning
1 cup chopped walnuts, pecans or almonds


Combine cream cheese, butter and seasoning. Form into a ball; chill for at least 2 hours. Serve with crunchy French bread, crackers or pita chips.

Spicy Chipotle Corn Cheeseball

1 (8 oz.) bar cream cheese, softened
1 to 2 Tbsp. Halladay’s Garlic Chipotle Seasoning
1 cup sharp cheddar cheese, shredded
1 cup corn (canned or frozen) thawed and well drained
¾ cup fresh cilantro, chopped


Combine the first 4 ingredients and 2 tablespoons of cilantro. Form into a ball; chill for at least 2 hours. Roll in remaining cilantro before serving.

French Onion Cheeseball

1 sweet onion, thinly sliced
1 Tbsp. unsalted butter
½ cup white wine
1 (8 oz.) bar cream cheese, softened
1 Tbsp. Halladay’s Five Onion Seasoning
1 cup gruyere or Swiss cheese, shredded


Melt butter in a pan and sauté onions until caramelized, about 10 minutes. Add wine and cook until reduced and let cool. Add cream cheese, seasoning and the cheese. From into a ball; chill at least 2 hours before serving.
Serve with crackers or toasted baguettes.

Super-Crispy Asparagus Fries

2 Tbsp. olive oil
½ cup flour
2 to 3 Tbsp. Halladay’s Cheddar Ale Seasoning
1 cup plain breadcrumbs
1 ½ cup panko breadcrumbs
1 cup parmesan, grated
2 eggs, beaten
1 lb. asparagus, trimmed


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.

Mini Black Bean Enchiladas

2 (10 ct.) packages mini (4-inch) flour tortillas
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can refried black beans
1 (8 oz.) can enchilada sauce
1 (4 oz.) can chopped green chiles
1 Tbsp. Halladay’s Maple Habanero Seasoning
1 cup Monterey Jack cheese, shredded


Preheat oven to 350°F. Gently tuck tortillas into cups of 2 lightly greased muffin pans; bake until hardened and browned, 12 minutes. Combine all remaining ingredients except cheese; divide evenly among tortillas. Sprinkle with cheese and bake until melted, 15 minutes.

Spiced Pita Chips

4 pita pockets, cut into wedges
4 Tbsp. olive oil
2 to 3 Tbsp. Halladay’s Dilly Herb or Five Onion Seasoning


Preheat oven to 375°F. On a baking sheet, toss together ingredients until well combined. Bake 12-15 minutes, until crispy and golden.

Tiny Twice-Baked Potatoes

24 baby Yukon Gold or red potatoes, about 2 lbs.
2 Tbsp. olive oil
3 to 4 slices bacon, cooked and crumbled
2-3 Tbsp. Halladay’s Garlic Chive Seasoning
½ cup sour cream
½ cup parmesan


Preheat oven to 425°F. Combine potatoes and oil on a baking sheet; season with salt and pepper. Bake until tender, 20-25 minutes. Carefully hollow out potatoes, reserving the flesh. Mash potato flesh and combine with remaining ingredients; season with salt and pepper. Spoon flesh back into hollowed potatoes. Return to oven and bake until heated through, 8-10 minutes.

Zucchini and Ricotta Roll-Ups

1 cup ricotta
1 Tbsp. Halladay’s Garlic Tomato Basil Seasoning
3 small zucchinis, cut into ¼-inch thick lengthwise strips
2 Tbsp. parmesan, grated


Heat a gas grill or grill pan to high. Place zucchini strips on grates and grill, covered until well browned and limp, 3-4 minutes per side. Transfer to a cooling rack. Combine ricotta and seasoning; season with salt and pepper. Spread a heaping teaspoon of ricotta over one side of each zucchini strip and roll and sprinkle with parmesan. Transfer to a lightly greased baking sheet and brown under broiler, about 1 minute.

Sausage and Broccoli Rabe Flatbreads

1 Tbsp. olive oil
12 oz. broccoli rabe, trimmed and coarsely chopped
1 (8.8 oz.) package naan
5 oz. spicy Italian sausage, cooked and crumbled
⅓ cup pizza sauce
⅓ cup ricotta
1 Tbsp. Halladay’s Roasted Red Pepper Seasoning


Combine oil and broccoli rabe on a rimmed baking sheet. Broil until slightly browned, about 3-5 minutes. Remove and add naan; broil 1-2 minutes on each side until slightly gold. Divide sauce evenly among naan. Combine ricotta and seasoning; dollop onto naan. Top with broccoli rabe and sausage. Broil until cheese melts, 2-3 minutes.

Mexican Black Bean Cheeseball

1 (15 oz.) can black beans, drained and rinsed
2 cups cheddar cheese, shredded
1 (8 oz.) bar cream cheese, softened
3 Tbsp. Halladay’s Chipotle Lime Shrimp Backyard BBQ Rub
¾ cup cilantro, chopped


Combine all ingredients except cilantro. Let chill 2 hours. Roll in cilantro.

Cheddar Ale Pretzel Ball

3 Tbsp. Halladay’s Cheddar Ale Seasoning
1 cup cheddar cheese, shredded
1 (8 oz.) bar cream cheese, softened
4 oz. pretzels, crushed


Combine all ingredients except pretzels. Let chill 2 hours. Roll in pretzels.

Buffalo Chicken Cheeseball

1 cup chicken, cooked and finely shredded
2 Tbsp. Halladay’s Buffalo Chicken & Blue Cheese Seasoning
1 cups cheddar cheese, shredded
1 (8 oz.) bar cream cheese, softened
½ bunch scallions, chopped


Combine all ingredients except scallions. Let chill 2 hours. Roll in scallions.

The Spaniard

1 (8 oz.) bar cream cheese
½ cup chorizo, casings removed and chopped
2 Tbsp. Halladay’s Roasted Red Pepper Seasoning
1 cup almonds, chopped


Combine all ingredients except nuts; blend well. Let chill 2 hours. Roll in nuts.

Mediterranean Meatballs

1 lb. ground turkey
1 egg, beaten
½ 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.

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 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.

Buffalo Chicken Empanadas

2 Tbsp. olive oil
⅓ cup cream cheese, softened
¾ cup sour cream
½ cup mayo
2 Tbsp. Halladays Buffalo Chicken & Blue Cheese
1 cup shredded mozzarella
1 cup cooked chicken, shredded
2 pie crust dough rounds (refrigerated or Jiffy Mix works well)


Preheat oven to 425°F. Sauté onions in oil until caramelized. Combine cream cheese, sour cream, mayo, seasoning and mozzarella. Fold in chicken. Roll out crust and cut into 3-inch circles. Fill each circle with 2 tsp. of mix in. Moisten edges of dough with water, fold in half and crimp edges with a fork. Bake until golden brown, about 20-25 minutes, flipping once half way through. Let cool 5 minutes before serving.

Cheddar Ale & Bacon Cheeseball

Cheddar Ale & Bacon Cheeseball

2 slices bacon, cooked and diced
1/4 cup walnuts, chopped
1 (8 oz.) bar cream cheese
1 cup cheddar cheese, grated
1 to 2 Tbsp. Halladay’s Cheddar Ale Seasoning


Mix bacon and walnuts together, set aside. Combine cream cheese, cheddar cheese and seasoning mix until well blended. Chill until firm. Shape into a ball and roll in bacon and nut mixture.

Creamy Shrimp Salad on Cucumber Rounds

¾ lb. shrimp, peeled, deveined, cooked and chopped
2 ribs celery, finely chopped
2 Tbsp. light mayo
1 Tbsp. non-fat Greek yogurt
1 to 2 tsps. Halladay’s Spicy Garlic Dill Seasoning
1 large cucumber, cut into 30 thin slices


Combine all ingredients except cucumber; salt and pepper to taste. Arrange cucumber slices on a platter. Top each slice with a tablespoon of shrimp salad and dust lightly with seasoning for garnish.

Cheddar Horseradish Cheeseball

2 cups cheddar cheese, shredded
1 (8 oz.) bar cream cheese, softened
3 Tbsp. Halladay’s Horseradish Seasoning
½ cup walnuts, chopped


Combine all ingredients; blend well. Let chill 2 hours. Roll in nuts.

Smoked Salmon Topped Deviled Eggs

6 large eggs, boiled and peeled
1 tsp. Dijon mustard
½ cup mayo
1 tsp. Halladay’s Horseradish Seasoning
1 tsp. vinegar
Smoked salmon


Halve eggs lengthwise and remove yolks. Place yolks in small bowl. Mash to combine with mustard, mayo and seasoning; salt and pepper to taste. Spoon into halved eggs. Garnish each egg with small piece of salmon.

Seafood Stuffed Deviled Eggs

6 large eggs, boiled and peeled
¼ cup mayo
1 tsp. vinegar
1 tsp. yellow mustard
1 tsp. Halladay’s Lobster Bisque Seasoning
Couple ounces of small shrimp, crab or lobster


Half eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash to combine with mayo, vinegar, mustard and seasoning. Add salt and pepper to taste. Spoon mixture into halved eggs. Garnish with small shrimp, crab or lobster.

Cranberry Chipotle Meatballs

For the meatballs (or substitute frozen cocktail meatballs):
1 lb. ground turkey
¼ cup breadcrumbs
2 Tbsp. Halladay’s Savory Mushroom Burger Blend
½ cup mushrooms, chopped


Preheat oven to 375˚F. Combine all ingredients; blend well. Form into balls and bake for 15 minutes, or until cooked through.


For the glaze:
2 cups plain barbecue sauce (our favorite is Sweet Baby Rays)
1 (14 oz.) can whole cranberries
½ cup orange juice
1 Tbsp. Halladay’s Garlic Chipotle Seasoning


Combine all ingredients in a sauce pan or crockpot, add meatballs and simmer until heated through.

Cranberry Orange Cheeseball

1 (8 oz.) block of softened cream cheese
1 Tbsp. butter
1 Tbsp. Halladay’s Chardonnay Seasoning
2 tsp. grated orange peel
1 cup pecans, coarsely chopped
½ cup of dried cranberries
½ cup of cheddar, grated


Combine cream cheese, butter, seasoning and orange peel until well blended. Fold in cheddar and ½ cup of pecans. Let chill for at least 2 hours. Roll in cranberried and remaining pecans.

Pineapple Chipotle Cheeseball

1 (8 oz.) bar cream cheese, softened
1 Tbsp. butter, softened
1 Tbsp. Halladay’s Garlic Chipotle Seasoning
1 cup cheddar, shredded
⅓ cup pineapple, excess moisture squeezed out and finely chopped
½ cup walnuts, chopped


Combine butter, cream cheese and seasoning; blend well. Fold in cheddar and pineapple. Chill for two hours. Roll in nuts.

Bruschetta Cheeseball

1 Tbsp. Garlic Tomato Basil Seasoning
1 (8 oz.) block cream cheese, softened
¼ cup black olives, chopped, optional
1 cup mozzarella or Italian cheese blend, shredded
½ cup of walnuts, chopped


Combine seasoning and cream cheese; blend well. Fold in olives and shredded cheese. Chill for two hour. Roll in nuts.

Honey Sriracha Wings

Honey Sriracha Wings

1/3 cup sriracha
¼ cup honey
1 Tbsp. Halladay's Garlic Chive Seasoning
2 ½ to 3 lbs. chicken wings or drums


Preheat oven to 350°F. Whisk together sriracha, honey and seasoning. In a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Toss with sauce to coat. Return to oven and bake another 5 minutes to thicken sauce.

Cheddar Ale Wings

Cheddar Ale Wings

2 ½ to 3 lbs. chicken wings or drums
2 Tbsp. onions, finely diced
8 Tbsp. butter
4 Tbsp. maple syrup or honey
2 Tbsp. cider vinegar
2 Tbsp. Halladay's Cheddar Ale Seasoning


Preheat oven to 400°F. On a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Meanwhile, sauté onions in butter until soft. Add syrup and vinegar and cook on high heat until thickened, about 2 minutes; whisk in seasoning. Remove chicken from oven and toss with sauce to coat. Return to oven and bake another 5 minutes.

Maple Chipotle Wings

Maple Chipotle Wings

2 ½ to 3 lbs. chicken wings or drums
2 cloves garlic, minced
1 Tbsp. butter
½ cup maple syrup
¼ cup cider vinegar
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 tsp. cornstarch, mixed with 1 Tbsp. cold water


Preheat oven to 400°F. On a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Meanwhile, sauté garlic in butter until softened. Add remaining ingredients and cook on high heat until thickened, about 2 minutes. Remove chicken from oven and toss with sauce to coat. Return to oven and bake another 5 minutes.

Roasted Cauliflower Bruschetta

½ head large cauliflower, cut into bit size pieces
¼ cup olive oil
2 Tbsp. capers, drained and rinsed
1-2 Tbsp. Halladay’s Garlic Tomato Basil Seasoning, rehydrated in 1 Tbsp. hot water
12 thin baguette slices
¼ cup basil, chopped


Place rack in upper third of oven; preheat to 400˚F. Combine cauliflower and olive oil. Roast 15-25 minutes, shaking the pan once. Remove from oven and add capers and seasoning; salt and pepper to taste. Heat a skillet to medium high. Brush both sides of baguette slices with olive oil. Grill each side for 3-5 minutes, until golden and crisp. Spread cauliflower mixture on baguette slices and garnish with basil.

Rosemary & Garlic Roasted Almonds

Rosemary & Garlic Roasted Almonds

2 cups raw almonds
1 Tbsp. butter, melted
1 Tbsp. Halladay’s Roasted Garlic & Rosemary Oil Blend
½ tsp. salt


Preheat oven to 350˚F. Arrange almonds in a single layer on a baking sheet. Bake 5 minutes, stir and bake another 3-5 minutes, until lightly toasted, being careful not to burn. Combine butter, seasoning and salt; toss with almonds while still hot. Serve warm.

Single Shrimp Scampi on Skewers

4 Tbsp. butter
1 Tbsp. olive oil
2 tsp. Halladay's Scampi Bistro Pasta Seasoning
1 lb. shrimp, deveined


Combine ingredients in a small skillet. Sauté 2-3 minutes, until shrimp are cooked through. Thread one shrimp on each skewer and serve.

Garlic & Herb Shrimp

Garlic & Herb Shrimp

1 lb. shrimp, peeled and deveined
2 Tbsp. butter
1 Tbsp. olive oil
1 Tbsp. Halladay’s Scampi Bistro Pasta Seasoning, hydrated in 2 Tbsp. hot water


Sauté shrimp, with remaining ingredients 2-3 minutes, until cooked through and pink. Serve warm with cocktail or marinara sauce.

Maple Habanero Chicken Wrapped in Bacon

8 chicken tenders, halved
2 (3 oz.) packages light or regular cream cheese, softened
1 Tbsp. Halladay’s Maple Habanero Seasoning
16 slices of bacon


Preheat oven to 400˚F. Combine cream cheese and seasoning. Top each piece of chicken with 1 tsp. of cream cheese mixture, then roll and wrap with one slice of bacon, securing with a toothpick. Transfer to a baking sheet and bake, turning once, until cooked through, about 20 minutes.

Caprese Bites

20 to 30 cherry tomatoes
½ lb. fresh mozzarella
Olive oil
Halladay’s Garlic Tomato Basil Seasoning


Cut bottom off cherry tomatoes so they sit flat and scoop out insides with a melon baller. Insert a small piece of mozzarella in each tomato, drizzle with olive oil and sprinkle with seasoning. Let sit five minutes before serving.

Shrimp Spread

1 (8 oz.) bar cream cheese, softened
1 stick butter, softened
1 to 2 Tbsp. Halladay’s Garlic Chive Seasoning
½ lb. cooked shrimp, chopped
2 Tbsp. lemon juice
1 Tbsp. mayo


Beat cream cheese and butter until fluffy; combine with remaining ingredients. Spread on toasted bread or crackers and garnish with a sprinkle seasoning.

Chardonnay and Blue Cheese Cheeseball

Chardonnay and Blue Cheese Cheeseball

1 (8 oz.) bar cream cheese
2 Tbsp. Halladay’s Chardonnay Seasoning
2 Tbsp. crumbled blue cheese
crushed pistachios or walnuts


Combine cream cheese, cheddar and seasoning. Form into a ball and refrigerate for 30 minutes. Roll in nuts.

Roasted Red Pepper Spread

½ cup light or regular sour cream
½ cup light or regular mayo
1 Tbsp. Halladay's Roasted Red Pepper Seasoning


Combine all ingredients. Use as a dip or to top sandwiches, wraps, tacos, etc.

Mushrooms Stuffed with Boursin & Prosciutto

Mushrooms Stuffed with Boursin & Prosciutto

24 white mushrooms (1 ½-2 inches in diameter), destemmed
2 Tbsp. olive oil
¼ tsp. salt
¼ tsp. pepper
1 (8 oz.) bar cream cheese, softened
½ cup mozzarella cheese, shredded
1 Tbsp. Halladay's Boursin Cheese Seasoning
1 oz. thinly sliced prosciutto


Preheat oven to 450°F. Line a baking sheet with aluminum foil. Toss mushrooms with oil, salt and pepper; lay gill side down on baking sheet. Bake until mushrooms begin to release their moisture and shrink, about 15 minutes. Combine seasoning, cream cheese and mozzarella. Let mushrooms cool slightly before filling with cream cheese mixture; top with prosciutto. Bake until hot and prosciutto begins to crisp, about 10-12 minutes.

Caramelized Onion & Bacon Empanadas

Caramelized Onion & Bacon Empanadas

1 medium onion, sliced
2 Tbsp. olive oil
3 oz. cream cheese, softened
¾ cup sour cream
½ cup mayo
2 Tbsp. Halladays Caramelized Onion Farmhouse Artisan Dip
1 cup shredded mozzarella
3 pieces cooked bacon, crisp and crumbled
1 cup cooked chicken, chopped (if desired)
2 pie crust dough rounds (refrigerated or Jiffy Mix works well)


Preheat oven to 425°F. Sauté onions in oil until caramelized. Combine cream cheese, sour cream, mayo, seasoning and mozzarella. Fold in onions, bacon, and chicken. Roll out crust and cut into 3-inch circles. Fill each circle with 2 tsp. of mix in. Moisten edges of dough with water, fold in half and crimp edges with a fork. Bake until golden brown, about 20-25 minutes, flipping once half way through. Let cool 5 minutes before serving.

BLT Canapes

BLT Canapes

½ cup sour cream
½ cup mayo
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
11 slices hearty white sandwich bread
Vegetable oil spray
11 slices bacon, cooked and cut into pieces
¾ cup cherry tomatoes, thinly sliced
¼ cup chopped basil


Combine sour cream, mayo and seasoning; chill for 2 hours.
Using a 2-inch round cutter, cut rounds out of bread slices (3 rounds per slice), avoiding crust. Spray both sides with oil and arrange on baking sheet. Broil until golden brown, about 5 minutes, flipping halfway through. Season with salt and pepper. Spread sour cream mixture evenly over 1 side of each toast, top with 1 piece of bacon and 1 slice of tomato. Sprinkle with chopped basil.

Shrimp Canapes

Shrimp Canapes

1 cup mozzarella cheese, shredded
1 cup mayo
1 Tbsp. onion, finely chopped
1 tsp. Halladay's Spicy Garlic Dill or Cucumber Dill Seasoning
1 loaf French bread, sliced
½ lb. shrimp, peeled, deveined and cooked


Preheat oven to 400°F. Combine cheese, mayo, onion and seasoning; place 1 Tbsp. on bread with a shrimp garnish on top. Bake until brown and toasty.

Stuffed Pastries

Stuffed Pastries

1 (14 oz.) can artichoke hearts, drained and chopped
½ cup mayo
½ cup sour cream
1 cup mozzarella cheese, shredded
2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Dip
1 package frozen puff pastry shells or cups


Combine all ingredients except pastry. Bake puff pastries according to package directions. Remove excess pastry in center and fill with dip mixture. Return to oven and continue baking until hot.

Deviled Eggs

Deviled Eggs

8 hard-boiled eggs
¼ cup mayo
1 Tbsp. onion, finely diced
1 tsp. Dijon mustard
¼ tsp. salt
1 tsp. Halladay's Horseradish Seasoning


Halve eggs lengthwise. Remove yolks; set aside egg whites. Mash together yolks and remaining ingredients and pipe into reserved egg whites.

Stuffed Celery Bites

Stuffed Celery Bites

1 (8 oz.) bar cream cheese, softened
1 Tbsp. Halladay's Garlic Chive Seasoning
Celery, cut into pieces
Toasted sunflower seeds, optional


Combine cream cheese and seasoning. Fill celery and top with seeds.

Boursin Stuffed Sliders

2 Tbsp. Halladay's Boursin Cheese Seasoning
½ cup ricotta or cream cheese
½ cup mozzarella cheese, shredded
1 lb. ground beef
Slider buns


Combine seasoning, ricotta and mozzarella; blend well. Form beef into small balls. Using your thumb, make a hole in the center of balls; spoon a small portion of mixture into each. Grill or cook in a skillet, 3-5 minutes on each side, or to liking.

Maple Habanero Dipping Sauce

Maple Habanero Dipping Sauce

1 Tbsp. Halladay's Maple Habanero Seasoning
½ cup sour cream
½ cup mayo
(Or use a full cup of sour cream or plain Greek yogurt for a healthier option)


Combine all ingredients and mix well. Let chill.

Chicken Taquitos

Chicken Taquitos

2 Tbsp. oil
1 cup Monterey Jack cheese
4 Tbsp. cilantro, chopped
2 Tbsp. Halladay's Maple Habanero Seasoning
12 4-inch corn tortillas
2 cups chicken, cooked and shredded
Maple Habanero Dip


Preheat oven to 350°F. Heat oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften to make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. Combine cheese, cilantro and seasoning. Divide cheese and chicken evenly among tortillas. Roll up each tortilla and place seam side down in a greased baking sheet. Bake until crisp and slightly browned, about 15-20 minutes. Serve with Maple Habanero Dip, optional.

Monday Night Hot Wing Dip

Monday Night Hot Wing Dip

1 cup cooked chicken, shredded
1 cup shredded mozzarella, cheddar or jack cheese
1 cup mayo
¼ cup parmesan cheese, grated
2 Tbsp. Halladay’s Buffalo Chicken & Blue Cheese Seasoning


Preheat oven to 350°F. Combine all ingredients. Pour into a small casserole dish and bake until hot and bubbly, about 30 minutes.

Cranberry Pecan Cheddar Cheeseball

Cranberry Pecan Cheddar Cheeseball

½ cup Pecans, toasted and chopped
1 (8 oz.) pkg of cream cheese, softened
1 cup of white cheddar cheese, shredded
1 Tbsp. Halladay’s Chardonnay Seasoning
1 ½ cups dried cranberries


Beat together the softened cream cheese, cheddar cheese and chardonnay dip blend until well blended. Form into a ball and wrap in plastic wrap and chill for at least 30 minutes. Roll in pecan and cranberry mixture.

Cheesy Artichoke Bread

Cheesy Artichoke Bread

2 Tbsp. Halladay’s Spinach & Artichoke Farmhouse Artisan Seasoning
1 (14 oz.) can artichoke hearts, drained and chopped
½ cup mayo
½ cup sour cream
½ cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
French bread, sliced


Preheat oven to 350°F. Combine all ingredients except bread. Arrange bread in a single layer on a baking sheet. Spoon a small portion of mixture onto each slice of bread. Bake until hot and bubbly, about 15 minutes.

Shrimp Scampi Flatbread

Shrimp Scampi Flatbread

1 pkg. thin crust pizza
½ tsp. and 1 Tbsp. Halladay’s Scampi Bistro Pasta Seasoning
½ cup ricotta
2 Tbsp. butter
2 Tbsp. olive oil
8 to 10 medium shrimp, deveined and peeled
1 cup mozzarella cheese
Yellow pepper and onion slices, optional


Preheat oven to 350°F. Combine ricotta with ½ teaspoon of seasoning; spread on pizza crust. In a skillet, heat olive oil; add shrimp and cook until pink, about 1-2 minutes on each side. Add remaining tablespoon of seasoning; transfer shrimp to pizza and drizzle with pan sauce. Sprinkle with mozzarella. Arrange peppers and onion on pizza. Bake until cheese and crust are golden-brown, about 10 minutes.