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CROWD FAVORITES

Chicken Alfredo Dip

2 Tbsp. butter
2 Tbsp. Halladay's Seafood Alfredo Seasoning
4 oz. cream cheese, softened
½ cup sour cream
¼ cup mayo
1 cup mozzarella cheese, shredded
¼ cup parmesan cheese
1 cup of shredded cooked chicken

Melt butter, add Seafood Alfredo blend to hydrate and let sit for at least 10 minutes. Combine melted butter mixture with softened cream cheese, sour cream and mayo. Fold in the chicken, mozzarella and parmesan cheese. Pour into decorative pie plate or oven proof dish. Bake at 350°F for 20 to 25 minutes, or until hot and bubbly. Broil for an additional 2 to 3 minutes to brown, if desired. Garnish with chopped cherry tomatoes before serving, optional.

Hot Bacon Cheddar Ale Dip

1 medium onion, halved and sliced
2 Tbsp. olive oil
4 oz. cream cheese, softened
¾ cup sour cream
½ cup mayo
1 cup shredded cheddar cheese
4 slices crisply cooked bacon, chopped
2 Tbsp. Halladay's Cheddar Ale Seasoning

Sauté onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream and mayo. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350°F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.

Maple Bacon Poppers

Maple Bacon Poppers

Filling ingredients:
2 Tbsp. Halladay's Maple Bacon Seasoning
4 slices crisply cooked bacon, drained and chopped
2 (8 oz.) blocks cream cheese
1 cup shredded cheddar cheese
1 medium jalapeño pepper, seeded and diced.

Coating Ingredients:
1 cup flour
3 eggs, beaten
1 cup panko crumbs

Blend softened cream cheese with Maple Bacon Seasoning. Fold in cheddar cheese, cooked chopped bacon and diced jalapeño pepper. Chill for at least one hour, until firm.

Form filling mixture into small balls. Roll in flour, then egg wash, then panko crumbs. Bake at 375°F for about 15 to 20 minutes, or until golden brown.

Cannoli Dip

Cannoli Dip

1 (8 oz.) block cream cheese, softened
1 cup ricotta cheese
1 package Halladay's New York Style Cheesecake
2 Tbsp. sugar
2/3 cup mini chocolate chips

Blend ricotta, Halladay's cheesecake mix, sugar and softened cream cheese. Fold in mini chocolate chips. Chill for at least one hour. Serve with waffle sugar cones broken into medium size pieces.

Blue Ribbon Maple Bacon Chili

Blue Ribbon Maple Bacon Chili

1 Tbsp. canola oil
4 strips of bacon, diced
1 lb. ground beef
1 lb. ground spicy Italian sausage
1 large white onion, diced
2 Tbsp. apple cider vinegar
2 cups water
1 (8 oz.) can tomato sauce
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
¼ cup maple syrup
3 Tbsp. Halladay's Farmhouse Chili Seasoning
3 Tbsp. Halladay's Maple Bacon Seasoning
1 cup dark beer or ½ cup of bourbon, optional

Heat a large stock pot over medium heat. Add oil, bacon and onion and sauté until onions and bacon are lightly cooked and browned.

Add ground beef and sausage, cook until completely browned and no pink remains. Stir occasionally to break up meat.

Add all remaining ingredients, scraping up browned bits from the bottom of the pan. Reduce heat and simmer for at least 30 minutes until flavors are well combined.

Serve with sour cream, green onions, cheddar cheese, crisp crumbled bacon or desired toppings

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.

Roasted Cabbage with Bacon

1 head cabbage, outer leaves removed
4 slices bacon, chopped
⅓ cup olive oil
3 to 4 Tbsp. Halladay's Chardonnay Seasoning

Preheat oven to 450˚F. Cut cabbage into 8 wedges and remove stem; arrange in a single layer on a baking sheet. Top each wedge with bacon. Combine oil and seasoning; drizzle over wedges. Roast for 30 minutes, stirring occasionally, or until browned as desired.

Spicy Chicken and Broccoli

2 lbs. boneless, skinless chicken breasts, thinly sliced crosswise
2 Tbsp. olive oil
1 head broccoli, steamed
½ cup hoisin sauce
2 Tbsp. Halladay's Maple Habanero Seasoning
Cooked jasmine rice, optional

In a large skillet, cook chicken in olive oil until browned and cooked through, about 3 minutes. Stir in broccoli hoisin and seasoning; cook until heated through, about 3 minutes. Serve over rice.

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.

Jalapeno Popper Dip

3 slices bacon, chopped
1 cup panko breadcrumbs
1 (12 oz.) jar jalapenos, rinsed and diced
2 (8 oz.) bars cream cheese, softened
2 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 cup mayo
½ cup cheddar cheese, shredded

Preheat oven to 400°F. In a large skillet, cook the bacon over medium until crispy; transfer to a paper towel-lined plate. Add breadcrumbs to bacon drippings and stir to coat. Combine remaining ingredients and spread into a 2-quart baking dish and sprinkle with breadcrumbs. Bake until golden brown, 25-30 minutes.

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 & 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 ½ 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.

Basic Herbed Butter

Basic Herbed Butter

1 stick butter, softened
1 to 2 tsp. Halladay's Seasoning

Combine seasoning with butter; let sit 30 minutes.

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 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 or 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.

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.

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.

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.