Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
2 Tbsp olive oil
1 large sweet onion, thinly sliced
1 cup plain Greek Yogurt
2 Tbsp Halladay’s Harvest Barn Farmhouse Artisan Caramelized Onion Seasoning
1 (12 oz) package frozen cooked winter squash puree, defrosted and drained of excess liquid
Sautee onions in olive oil until caramelized. Combine with other ingredients. Let set for at least 30 minutes before serving. Can be served warm or at room temperature.
1 medium onion, sliced
2 Tbsp. olive oil
3 oz. cream cheese, softened
3/4 cup sour cream
1/2 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. Saute 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.
2 medium butternut squash
1 Tbsp olive oil
1 small yellow onion, finely chopped
1 cup mushrooms, finely chopped
1 cup wild rice
½ cup frozen green peas
2 Tbsp Halladay’s Harvest Barn Scampi Seasoning
1 cup grated Parmesan Cheese, optional
Roast Squash:
Preheat oven to 350°F. Cut the Butternut Squash in half lengthwise and remove seeds with a spoon.
Place cut side down on a baking sheet and roast for 45 minutes, or until soft.
Rice Filling:
Heat oil in a large pot or Dutch Oven, add mushrooms and onions and sauté for 2 to 3 minutes until onions are soft. Add rice and stir well to combine. Add peas, Scampi seasoning, and salt and pepper to taste. Cook for 5 minutes. Add 1 cup of water and bring to a boil. Turn heat to low, cover and simmer for 25 to 30 minutes. Turn off heat and let sit for 5 to 10 minutes.
Assemble the Squash:
Once the squash is fork tender, scoop out some of the flesh leaving ½ inch thick around the shell.
Add the squash pulp to the rice mixture. Spoon the rice and squash mixture evenly into the shells.
If using parmesan cheese sprinkle ¼ cup over each squash half. Broil on high for about 3 minutes for cheese to melt and brown nicely.
1 medium onion, sliced.
2 Tbsp olive oil
3 oz. cream cheese, softened.
¾ cup sour cream
½ cup mayo
1 cup shredded mozzarella
2 Tbsp Halladay's Farmhouse Artisan Dip Caramelized Onion Mix
Sauté onions in olive oil until caramelized. Combine softened cream cheese, sour cream, mayo, mozzarella and Halladay's Caramelized Onion Seasoning. Fold in the cooked onions. Bake at 350°F for 20 to 30 minutes, until hot and bubbly; or in a bread bowl wrapped in tin foil for one hour.
2 Tbsp olive oil
1 medium onion, chopped.
2 medium zucchinis halved and sliced.
1 cup fresh or frozen corn kernels
1 can diced tomatoes.
1 Tbsp Halladay’s Harvest Barn Garlic Chipotle Blend
2 cans black beans drained and rinsed.
8 (6”) corn tortillas
1 ½ cups shredded jack or Mexican cheese blend.
(1 lb. cooked ground turkey or beef, for the non-vegetarian version)
Preheat oven to 350°F. Heat oil in a skillet and cook onions and zucchini until soft. Add in corn, tomatoes, Halladay’s Chipotle Seasoning and beans. Cook until the liquid reduces by half. (If adding meat, add cooked ground turkey or beef to veggie mixture and simmer to combine flavors)
Coat a 9 x 13-inch pan with cooking spray. Spoon ⅓ of the vegetable mixture on the bottom of the pan, spreading evenly. Top with four tortillas. Spoon half of the remaining veggie mixture evenly atop the tortillas, then add four more tortillas. Finish off by spooning the last of the veggie mixture and sprinkling the top with shredded cheese.
Bake for approximately 30 to 35 minutes, or until hot and bubbly. Serve with sour cream, crumbled tortilla chips, avocado, scallions or your favorite toppings.