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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.

SIMILAR RECIPES
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.

Cheddar Ale Biscuits

Cheddar Ale Biscuits

3 cups all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1 tsp. salt

3/4 tsp. cream of tartar

4 Tbsp. Halladay's Cheddar Ale Seasoning

1/2 cup extra-sharp cheddar cheese, shredded

1/2 cup sharp cheddar cheese, shredded

3/4 cup butter

1 cup milk

Preheat oven to 450˚F. Combine flour, baking powder, sugar, salt, cream of tartar and seasoning. Using a mixer, add in butter until mixture resembles coarse crumbs. Stir in cheese. Make an indentation in the middle of the flour mixture and add milk all at once. Using a fork, stir just until mixture is moist. Roll dough out onto lightly floured surface. Knead dough until it holds together. Pat dough until ¾ inch thick. Cut dough with 2-inch biscuit cutter. Place dough circles 1 inch apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Makes 12 biscuits.

Cheddar Horseradish Cheeseball

2 cups cheddar cheese, shredded

1 (8 oz.) bar cream cheese, softened

3 Tbsp. Halladay's Horseradish Seasoning

1/2 cup walnuts, chopped

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

Cheddar Ale & Pumpkin Mac & Cheese

Cheddar Ale & Pumpkin Mac & Cheese

1 lb. pasta shells, cooked

4 Tbsp. butter

3 rounded Tbsp. flour

1 cup chicken or vegetable stock

2 Tbsp. honey

2 cups milk

4 Tbsp. Halladay's Cheddar Ale Seasoning

1 (15 oz.) can pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Melt butter in a large skillet. Whisk in flour and for 1 minute. Whisk in chicken stock and simmer until reduced, 3- 5 minutes. Whisk in honey followed by milk and seasoning. Cook, stirring often, until thickened; whisk in pumpkin. Stir in 2 cups of cheese; salt and pepper to taste. Stir in pasta. Pour into a 13x9-inch casserole dish and sprinkle with remaining cheese. Broil until cheese is melted and bubbling.