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CROWD FAVORITES

Buffalo Blue Cheese Meatloaf

3 to 4 Tbsp. Halladay’s Buffalo Blue Cheese Burger Blend
2 lbs. ground beef, turkey or chicken
¾ cup bread crumbs
2 eggs
1 small onion, finely diced (optional)
½ cup ketchup

Preheat oven to 350˚F. Combine ingredients and form into transfer to a loaf pan. Bake until cooked through, about 1 hour.

Savory Onion Meatloaf

3 to 4 Tbsp. Halladay’s Farmhouse Five Onion Seasoning
2 lbs. ground beef
¾ cup bread crumbs
2 eggs
1 small onion, chopped (optional)
½ cup ketchup

Preheat oven to 350˚F. Combine ingredients and form into transfer to a loaf pan. Bake until cooked through, about 1 hour.

Cinnamon Sweet Rolls

⅓ cup sugar
1 tsp. of cinnamon
½ cup brown sugar
4 Tbsp. butter, melted
1 package Halladay’s Vermont Beer Bread
1 (12 oz.) can or bottle beer or club soda
½ cup walnuts or pecans, chopped (optional)

Preheat oven to 350°F. Combine sugar and cinnamon; set aside. Combine brown sugar and butter; also set aside. Lightly grease an 8-inch round cake pan. Mix beer bread with beer or soda. Scoop about a ¼ cup of batter with your hands and roll in cinnamon sugar mixture. Place on prepared pan and continue until all the dough is used up. Pour brown sugar and butter mixture on rolls. Sprinkle with nuts, if desired. Bake for about 35 minutes. Cool slightly, pull apart and serve.

Brunch Strata

Brunch Strata

6 slices of bread
2 cups cheddar cheese, shredded
1 cup cooked breakfast meat
1 cup vegetables of choice, diced
7 eggs
3 cups milk or half & half
1 to 2 Tbsp. Halladay's Dilly Herb Seasoning

Preheat oven to 350˚F. Grease a 9x13-inch baking dish. Arrange bread in a single layer on the bottom of pan; top with cheese, meat and vegetables. Whisk together eggs, milk and seasoning; pour over pan contents. Bake until puffy and golden, about 40 minutes.

Lasagna Dip

Lasagna Dip

½ cup Italian sausage, cooked and crumbled
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 ½ cups ricotta
1 egg
2 Tbsp. Halladay’s Garlic Tomato Basil Seasoning

Preheat oven to 375°F. Combine all ingredients and pour into a pie plate. Bake until hot and golden brown, about 20 minutes

Healthy Farm Market Vegetable Dip

1 cup plain Greek yogurt
1 cup light mayo
½ package frozen spinach, defrosted and well drained
1 can water chestnuts, drained and diced
2 Tbsp. Halladay’s Farm Market Vegetable Seasoning

Combine all ingredients and chill at least two hours before serving.

Orange Chipotle Cocktail Meatballs

Orange Chipotle Cocktail Meatballs

1 Tbsp. Halladay’s Garlic Chipotle Seasoning
1 Tbsp. orange juice
1 cup barbecue sauce
1 to 2 Tbsps. maple syrup, optional
1 (1 lb.) bag frozen cocktail sized Swedish style meatballs, defrosted

Combine seasoning, juice, barbeque sauce and syrup; heat in small saucepan. Add meatballs and heat through. Serve warm.

Classic Lobster Bisque

Classic Lobster Bisque

1 package Halladay’s Lobster Bisque Seasoning
1 quart (4 cups) half & half or heavy cream
Cooked lobster, shrimp or crab, chopped

Combine all ingredients. Simmer until flavors are well blended.

Steak Fajitas

Steak Fajitas

1 Tbsp. garlic, finely chopped
Juice from ½ lemon or lime
1 ½ lbs. steak
1 green pepper, sliced
1 onion, sliced
1 Tbsp. Halladay’s Roasted Red Pepper & Garlic Seasoning
Flour or corn tortillas
Desired toppings, such as sour cream, cheese, shredded lettuce, etc.

Marinate steak for 20 minutes in garlic and citrus juice. Cook steak to liking, set aside. Sauté pepper, onion and seasoning until tender. Slice steak and add to vegetables; continue cooking another 5 minutes. Serve with warm tortillas.

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.

Guinness Barley Lamb Stew

Guinness Barley Lamb Stew

1 package Halladay’s Farmhouse Vegetable Barley Stew
1 to 1 ½ lbs. lamb stew meat (or beef chuck roast)
12-16 oz. Guinness (or stout of your choice)
1 (10.5 oz.) can cream of mushroom soup
4 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces
3 ribs celery, chopped
1 onion, finely chopped
6 cups water

Combine all ingredients in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.

Creamy Tomato Basil Dressing

Creamy Tomato Basil Dressing

1 pint light or regular sour cream
2 Tbsp. red wine vinegar
1 to 2 Tbsp. Halladay’s Garlic Tomato Basil Seasoning

Whisk together ingredients.

Shrimp Scampi in Light Cream Sauce

Shrimp Scampi in Light Cream Sauce

¼ cup unsweetened almond milk
5 Tbsp. plain Greek yogurt
Juice of 1 lemon, optional
2 Tbsp. Halladay’s Scampi Bistro Pasta Seasoning
½ cup yellow and orange bell pepper, sliced
1 lb. wheat pasta, cooked and drained
1 lb. shrimp, peeled and washed

Heat a non-stick skillet over medium heat, add cooking spray and peppers and cook for 2-3 minutes. Add almond milk yogurt and lemon into the sauce and add seasoning; simmer for 5 minutes to thicken. In a separate skillet, add shrimp and cook through, about 3-5 minutes, flipping occasionally. Toss pasta and shrimp with sauce; season with black pepper to taste. Serve immediately.

Salted Caramel Brownie

Salted Caramel Brownie

1 package brownie mix
1 package Halladay’s Sea Salted Caramel Cheesecake
1 (8 oz.) bar cream cheese, softened
1 (8 oz.) container Cool Whip or 8 oz. whipped cream

Prepare brownies according to package directions and let cool. Blend cheesecake mix with cream cheese; fold in Cool Whip. Spread mixture over brownies or pipe onto individual brownie squares.

Light & Creamy Dill Dressing

Light & Creamy Dill Dressing

1 pint sour cream or plain Greek yogurt
2 Tbsp. red wine vinegar
1 to 2 Tbsp. Halladay’s Dilly Herb Seasoning Spicy Garlic Dill Seasoning

Whisk together ingredients.
*Only 37 calories per 2 tablespoons!

Chicken Pot Pie

Chicken Pot Pie

1 package Halladay’s Farmhouse Corn Chowder Soup
3 cups water
1 cup half & half
2 Tbsp. of butter
1 ½ cups of frozen peas and carrot vegetable mix
2 cups chicken, cooked and diced (rotisserie chicken works great)
Prepared pie shell*
Ground black pepper to taste

Preheat oven to 400°F. Combine soup mix and water in small saucepan; bring to slight boil. Reduce heat and simmer for 20 minutes. Add veggies, chicken and half & half; simmer for another 5 minutes. Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.

Prosciutto-Wrapped Stuffed Chicken

Prosciutto-Wrapped Stuffed Chicken

4 boneless skinless chicken breasts, butterflied and pounded thin
3 Tbsp. olive oil
4 cups baby spinach, wilted and finely chopped
½ cup drained ricotta cheese
½ cup parmesan cheese, finely grated
1 Tbsp. Halladay’s Lemon Spinach Seasoning
8 slices of prosciutto, thinly sliced
1 lemon, halved

Position a rack in center of oven; preheat to 350°F. Season chicken with salt and pepper. Combine spinach, cheeses and seasoning; spread mixture on one side of each chicken breast. Fold chicken over filling to cover. Wrap each breast with 2 slices prosciutto. In large oven-proof skillet, heat 2 Tbsp. olive oil over medium high heat. Add chicken and cook prosciutto is browned, about 3 minutes on each side. Transfer skillet to oven and bake until chicken is cooked through, about 12 minutes. Half way through cooking, add lemon halves cut side down.

Chipotle Scalloped Potatoes

Chipotle Scalloped Potatoes

1 ⅓ cup half and half
1 cup cheddar cheese, shredded
2 Tbsp. Halladay’s Garlic Chipotle Seasoning
3 large potatoes, peeled and thinly sliced

Preheat oven to 400°F. Grease a 9x9-inch baking dish. Arrange potato slices to cover bottom of baking dish; sprinkle with cheese and seasoning. Continue to layer potatoes, cheese and seasoning until gone, reserving the last layer of cheese for later. Pour half & half evenly over potatoes. Cover and bake at until potatoes are fork-tender, about 45 minutes. Uncover and sprinkle with remaining cheese. Return to oven and bake until golden brown.

Chocolate Peanut Butter Parfait

Chocolate Peanut Butter Parfait

1 package Halladay’s Double Chocolate Cheesecake
1 (8 oz.) bar cream cheese, softened
1 cup peanut butter
1 (8 oz.) container of Cool Whip or 8 oz. whipped cream
12 Oreos, crushed

Blend cheesecake mix, cream cheese and peanut butter; fold in Cool Whip. Spoon small amount of Oreo mixture into the bottom of a dessert glass followed by a layer of cream cheese mixture. Add another layer of Oreo followed by another layer of cream cheese mixture. Let chill. Top with whipped cream, if desired.
Variation: pour cream cheese mixture into a prepared Oreo or chocolate pie shell; let chill.

Nutella Parfait

Nutella Parfait

12 Oreos, crushed
3 Tbsp. butter, melted
1 (8 oz.) block of cream cheese, softened
1 package Halladay’s Double Chocolate Cheesecake
¾ cup Nutella
1 (8 oz.) container Cool Whip, divided or 8 oz. whipped cream

Combine Oreos with butter; reserve for later. Blend cheesecake mix with cream cheese and Nutella; fold in half of the Cool Whip. Spoon small amount of Oreo mixture into the bottom of a dessert glass followed by a layer of cream cheese mixture. Add another layer of Oreo followed by another layer of cream cheese mixture. Let chill. Top with whipped cream, if desired.
Variation: pour cream cheese mixture into a prepared Oreo or chocolate pie shell; let chill.

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.

Seafood Pasta Salad

Seafood Pasta Salad

1 lb. rotini or bowtie pasta, cooked and drained
2 Tbsp. vegetable oil
½ cup celery, chopped
½ cup red onion, diced
1 lb. medium shrimp, peeled, deveined and cooked
1 to 2 Tbsp. Halladay’s Lobster Bisque Seasoning
1 cup light or regular mayo

Toss together ingredients; let chill.

Seafood Chowder

Seafood Chowder

1 (8 oz.) bottle clam juice
1 lb. scallops
1 lb. small shrimp
½ lb. cooked lobster meat
8 Tbsp. (1 stick) salted butter
½ cup all-purpose flour
1 package Halladay’s Lobster Bisque Seasoning
4 cups heavy cream
1 tsp. red paprika
1 cup dry sherry

Heat clam juice and add scallops, shrimp and lobster; cook for 2 minutes. Strain seafood and reserve broth. Melt butter in frying pan (do not burn); whisk in flour slowly to make a roux. Add seasoning and reserved broth and bring up to heat. Slowly whisk in heavy cream. Add paprika, and sherry (to taste). When bisque is to texture and taste, add seafood and heat for 2 minutes or until well heated without boiling.

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