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CROWD FAVORITES

Maple Bacon Green Bean Casserole

4 (14.5 oz) cans French cut green beans.

2 (10.5 oz) cans cream of mushroom soup

1 cup milk

2 Tbsp Halladay’s Harvest Barn Maple Bacon Dip & Seasoning Blend

1 container Fried Onion Strings

Preheat oven to 350°F. Drain green beans and spread them into an 8x12” baking dish or round casserole dish.

In a separate bowl, combine the cream of mushroom soup, milk and Maple Bacon Seasoning, mix until well incorporated. Pour mixture over the top of the green beans. Add ⅓ of the fried onions, mix well.

Bake at 350°F for 25 minutes. Add the remaining onions to the top and bake for an additional 5 to 10 minutes, or until golden.

Grace's Special Spiked Cider

Grace's Special Spiked Cider

½ package Halladay’s Cider Mulling Mix

1 gallon apple cider

1 orange, sliced

1 apple, sliced

1 cup cranberries

Seeds from one pomegranate

1 ½ cups whiskey or rum of choice, optional

Add all ingredients to a crockpot, heat on low for at least 4 hours.

Baked Potato Wedges

4 medium russet potatoes, cut into eighths

¼ cup olive oil

1 Tbsp Vermont Special Sauce Seasoning or Barbeque Rub for Chicken and Ribs

Salt and pepper to taste

Preheat oven to 400°F. Line a baking sheet with parchment paper or tin foil.

Place the potatoes, olive oil, and seasonings in a bowl; mix well to coat. Spread the potatoes in a single layer on the prepared sheet. Bake for 30 to 35 minutes or until golden brown and tender.

Serve with our Vermont Special Sauce as a dipping sauce

Cheeseburger Pizza

Cheeseburger Pizza

1 lb lean ground beef

1 Tbsp Halladay’s Vermont Special Sauce Seasoning

1 package Shredded cheddar cheese

Prepared Vermont Special Sauce

Pizza crust of choice

Sliced thin red onions, pickle chips, shredded lettuce, and toppings of choice

Preheat oven to temperature specified on dough package. While oven is pre-heating, prepare ground beef.

In a sauté pan over medium heat, combine ground beef with our Vermont Special Sauce seasoning. Cook until no longer pink, breaking up pieces and stirring occasionally. Add salt and pepper to taste. Drain beef and set aside.

Spread a thin layer of prepared Vermont Special Sauce on the pizza dough. Top with the cooked beef and shredded cheese, reserving some for garnish after cooked.

Cook according to pizza dough directions, or until crust is cooked and the cheese is melted.

Remove pizza from the oven and top with the shredded lettuce, pickles and red onion. Drizzle a little more Special Sauce on the pizza along with some shredded cheddar. Slice and serve.

We made one 10” pizza and two 5” pizzas with this recipe.

Bacon Cheddar Onion Potato Salad

Bacon Cheddar Onion Potato Salad

3 lbs. potatoes cooked, cooled and cubed

1 cup mayo

1 Tbsp Halladay’s Bacon Cheddar Onion Dip and Seasoning Blend

¼ to ½ cup celery, finely diced

6 slices crisply cooked bacon, drained and chopped

1 cup shredded cheddar cheese

¼ cup red onion finely diced, optional

While potatoes are cooking, add the Bacon Cheddar Onion Dip and Seasoning Blend to the mayo to create your dressing. Thin with a little bit of milk if too thick.

Gently add the dressing, cheese, celery and onion to the potatoes. Chill before serving. Add the bacon in just before serving if you would like it to still be crisp.

Vermont Special Sauce

⅓ cup sour cream or Greek yogurt

⅓ cup mayo

⅓ cup ketchup

1 Tbsp Halladay’s Vermont Special Sauce Seasoning

Combine all ingredients, mix well. Use for a dipping sauce or condiment.

Maple Bacon Mayo

1 ½ tsp. Halladay's Maple Bacon Seasoning

¼ cup mayo

Combine all ingredients; mix well. Use as a delicious condiment.

Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 Tbsp. butter

1 (8 oz.) small shrimp

½ cup cream cheese, softened

½ cup sour cream

¼ cup mayo

1 cup mozzarella cheese, shredded

¼ cup parmesan cheese, grated

Squeeze of lemon juice

Preheat oven to 350ËšF. Sauté seasoning in butter until slightly browned; combine with remaining ingredients, reserving ¼ cup of mozzarella. Pour into small baking dish and top with remaining cheese. Bake until hot and bubbly.

Blooming Caramel Apples

1 Package Halladay’s Caramel Apple Dip Mix

1 (8 oz) block cream cheese, softened

6 to 8 apples

¾ cup boiling water

Cooking spray

Sugar and cinnamon for dusting

Preheat oven to 375°F. Combine softened cream cheese with Caramel Apple Dip mix, set aside.

Slice the top off of the apples and cut out the core with a corer or scoop out core and seeds with a spoon, without cutting through the bottom of the apple. We found a measuring spoon worked well.
Cut a circle around the inside of the apple, then score vertically through the apple without cutting all the way through. Put apples in a baking dish. Pour boiling water into the bottom of the dish. Spray the tops of the apples with cooking spray, then sprinkle them with sugar and cinnamon.
Bake for 30 minutes. Remove dish from the oven and scoop about a tablespoon of caramel mixture into the center of each apple. Return baking dish to the oven and bake for an additional 15 to 30 minutes, or until apple is soft but not mushy.

Serve warm with ice cream or whipped cream. Yum!

Buffalo Chicken Impossible Pie

½ cup blue cheese dressing

2 Tbsp Halladay’s Harvest Barn Buffalo Chicken and Blue Cheese Seasoning

4 oz cream cheese (can substitute with ¾ cup plain Greek yogurt or sour cream)

1 lb cooked ground turkey (or 1 ½ cups cooked chicken, shredded)

1 cup shredded cheddar cheese

½ cup chopped celery


Preheat oven to 400°F. Grease a 10” pie dish; set aside. Prepare Basic Bisquick Crust set aside.

BASIC BISQUICK CRUST TOPPING

½ cup Bisquick
1 cup milk
3 eggs
Beat all ingredients together.


Combine blue cheese dressing, Halladay’s Seasoning, and cream cheese. Spread mixture evenly over the bottom of prepared pie dish. Add cooked turkey or chicken for the next layer. Sprinkle meat with cheddar cheese and chopped celery. Pour prepared Bisquick batter over the top. Bake for 30 to 35 minutes, until top is golden brown and toothpick inserted in the center comes out clean.

Lemon Berry Cheesecake Dip

1 package Halladay’s Lemon Drop Cheesecake Mix

1 (8 oz.) package cream cheese, softened

1 (8 oz.) container Cool Whip or 1-pint heavy cream, whipped

½ cup strawberries, chopped

1 Tbsp Strawberry jam

Combine cheesecake mix with softened cream cheese. Gently fold in Cool Whip or freshly whipped cream. Combine chopped strawberries with jam, set some aside for garnish, add the rest to cheesecake mix and gently mix together. Pour cheesecake mix into a bowl and chill for at least 30 minutes. Garnish with remaining strawberry mixture before serving.

Garlic Parmesan Dip

1 cup sour cream, or Greek yogurt

1 cup regular or light mayo

2 Tbsp Halladay’s Harvest Barn Garlic Herb Dip and Seasoning Blend

2 Tbsp grated Parmesan Cheese

1 to 2 Tbsp chopped black olives, optional

Blend all ingredients and let sit at least one hour before serving.

Lemon Blueberry Dessert Tart

1 package Halladay’s Lemon Blueberry Cheesecake Mix

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip or 8 oz. freshly whipped cream

24 (1-inch) tart shells

Fresh blueberries

Blend cheesecake mix with cream cheese; fold in Cool Whip or freshly whipped cream. Use a spoon or piping bag to fill tart shells. Garnish with fresh fruit.

Chili Cheese Dogs

1 lb ground beef

1 package Halladay’s Harvest Barn Farmhouse Chili Seasoning

1 (14.5 oz.) can tomato puree

6 oz beer of choice

6 to 12 hot dogs

Hot dog rolls of choice

Topping Ideas: shredded cheddar cheese, chopped onions, chopped jalapeno, condiments, etc.

Brown beef in a skillet over coals (not open flame). Add pureed tomatoes, Chili Seasoning, and beer. Simmer for at least 20 minutes. Serve chili and cheese over grilled hot dogs in toasted buns. Yum!

BLT Dinner Salad

1 lb pasta of choice, we like Rotelle or Farfalle

3 Tbsp Halladay’s BLT Seasoning

1 ½ cups regular or light mayo.

¼ cup milk

1 lb bacon, crisply cooked, drained and chopped.

1 pint cherry tomatoes, quartered.

3 cups iceberg lettuce, shredded.

fresh mozzarella, cubed (optional)

Cook pasta of choice to al dente. Drain the pasta and set aside to cool. Combine seasoning, mayo and milk in a large bowl. Add cooked pasta, cooked bacon, and cherry tomatoes. Toss well to combine, chill for at least 1 to 2 hours. Before serving, add more mayo if needed, fresh mozzarella, if desired, then fold in the shredded lettuce.

Creamy Ranch Dressing

½ cup light or regular sour cream

½ cup light or regular mayo

1 to 2 Tbsp Halladay’s Harvest Ranch Seasoning

2 to 3 Tbsp milk

Whisk together sour cream, mayo and seasoning. Whisk in milk to reach desired consistency.

BLT Chicken

1 lb chicken tenders

½ cup chicken stock

1 Tbsp Halladay’s BLT Dip & Seasoning Blend

Salt & pepper to taste.

¼ cup flour

1 Tbsp olive oil

1 Tbsp butter

½ container cherry tomatoes, halved

½ cup heavy cream or non-fat Greek yogurt

3 slices bacon, crisply cooked and crumbled, optional

Add seasoning to chicken stock and set aside.

Pat chicken dry then season with salt & pepper. Dredge chicken in flour.

Heat olive oil and butter in a large sauté pan over med-high heat. Sauté chicken for 2 to 3 minutes per side. Add half of the seasoned stock from step one, cook an additional 2 minutes, flipping once. Remove chicken to a serving dish, set aside.

Add remaining seasoned stock and cherry tomatoes to pan. Cook until tomatoes are blistered and tender, adding a little more water as they cook if needed. Whisk in heavy cream or yogurt. Pour tomato and cream sauce over cooked chicken. Garnish with crumbled bacon, if desired.

Tomato & Basil Chicken

1 lb chicken tenders

1 Tbsp + 1 tsp (separated) Halladay’s Garlic Tomato Basil Dip & Seasoning Blend

½ cup flour

Salt and pepper, to taste

1 Tbsp butter

1 Tbsp olive oil

½ package cherry tomatoes, halved

3 Tbsp kalamata olives

3 Tbsp water

½ cup feta cheese, optional

Add 1 Tbsp Halladay’s Garlic Tomato Basil seasoning to flour; mix to combine. Pat chicken dry then season with salt and pepper. Dredge tenders in flour and seasoning mixture from step one.

Heat oil and butter in a large sauté pan over med-high heat; sauté chicken for 2 to 3 cinutes per side or until chicken reaches an internal temperature of 165°F. Remove chicken to a serving dish, set aside.

Add cherry tomatoes and olives to the same pan, sprinkle with remaining tsp of Halladay’s Garlic Tomato Basil seasoning. Add water and stir, cooking until tomatoes are slightly softened and blistered. Add a bit more water if needed as they cook.

Pour tomato and olive sauce over chicken. Sprinkle with feta, if desired. Serve and enjoy!

Crispy Mexican Chicken Cutlets

1 lb chicken tenders

¼ cup flour

2 eggs

1 Tbsp Halladay’s Garlic Chipotle Dip & Seasoning Blend

1 cup plain bread crumbs

½ cup cooking oil

½ cup shredded cheddar cheese

½ cup salsa

Sour cream, for garnish

Beat together the eggs with the Halladay’s Garlic Chipotle seasoning. Set aside. Add flour to a shallow dish. Add bread crumbs to a separate shallow dish.

Coat tenders first in the flour, then the seasoned egg mixture, then the bread crumbs.

Heat oil over medium high heat. Fry tenders in oil, approximately 3 to 4 minutes per side. Top the chicken with cheddar cheese, cover until cheese is melted. Top with salsa and a dab of sour cream if desired. Serve with salad or rice and beans.

Lemon & Spinach Artichoke Chicken

1 lb chicken tenders

¼ cup white wine

¼ cup chicken stock

1 Tbsp Halladay’s Lemon Spinach Dip & Seasoning Blend

Salt & pepper, to taste

½ cup flour

1 Tbsp butter

1 Tbsp olive oil

1 lemon, thinly sliced

1 package fresh spinach

Combine white wine, chicken stock, and Halladay’s Lemon Spinach seasoning. Set aside.

Pat chicken tenders then season with salt and pepper. Dredge chicken in flour.

Heat olive oil and butter in a large sauté pan over medium-high heat. Cook tenders for approximately 2 to 3 minutes per side.

Add lemon slices and half of the seasoned wine & chicken stock mixture from step one to the chicken in the pan, cook for 1 to 2 more minutes or until chicken reaches a temperature of 165°F.

Remove chicken & lemons from the pan; set aside. Add the rest of the wine & stock mixture and spinach to the same pan. Cover and cook for 1 to 2 minutes, just until the spinach is slightly wilted. Add the chicken back to the pan, give a gentle stir; serve and enjoy!

Spinach Artichoke Grill Cheese

1 (8 oz) package cream cheese, softened

½ cup mozzarella, shredded

½ cup parmesan, grated

1 Tbsp Halladay’s Spinach and Artichoke Seasoning

½ cup frozen spinach, defrosted and drained dry

1 (8 oz) jar of plain or marinated artichoke hearts, drained and chopped

4 slices of ciabatta or sourdough bread

1 Tbsp butter, softened


Combine cream cheese, mozzarella, parmesan and Spinach Artichoke seasoning. Fold in spinach and artichoke hearts.

Spread one side of each slice of bread with butter. Put butter side down in a preheated fry pan. Top with filling mixture and an additional piece of bread, butter side up. Cook until bottom side is golden brown, then carefully flip over to cook the other side until golden brown and filling is melted.

Cheddar Chive Beer Bread

1 package Classic Vermont Beer Bread

2 Tbsp of Halladay’s Harvest Barn Garlic Chive Dip & Seasoning Blend

1 cup of grated cheddar cheese to dry contents of Classic Beer Bread mix, before adding beer.

1 (12 oz) can or bottle of beer or club soda

½ stick butter, melted

Preheat oven to 350°F. Pour Classic Beer Bread mix into a bowl. Add beer or club soda then stir to incorporate ingredients. Pour batter into a greased loaf pan, add melted butter to the top. Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.

Caramelized Onion Hot Dip

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.

Apple Walnut Pancakes

1 ½ cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 cup Buttermilk

1 large egg

2 Tbsp Vegetable Oil for cooking

Gently mix pancake mix, egg, and milk

Gently fold in additional ingredients:

1 cup grated tart apples, squeeze out excess liquid.
½ tsp cinnamon
⅓ cup walnuts, optional

Don’t overmix your batter. It’s okay to have a few lumps. As you stir gluten develops and that makes for tough pancakes. Let the batter sit for 3 to 5 minutes before cooking. You can make your batter up to 24 hours ahead. It may need to be thinned a bit if it sits.
You need even heat; not too high, not too low. Once your pan is evenly heated to the correct temperature your pancakes will be perfect.

Cranberry Oatmeal Pancakes

1 ½ cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 cup Buttermilk

1 large egg

2 Tbsp Vegetable Oil for cooking

Gently mix pancake mix, egg, and milk

Gently fold in additional ingredients:

Extra ½ cup of milk
1 cup of oatmeal
½ cup dried cranberries or 1 cup fresh chopped cranberries

Don’t overmix your batter. It’s okay to have a few lumps. As you stir gluten develops and that makes for tough pancakes. Let the batter sit for 3 to 5 minutes before cooking. You can make your batter up to 24 hours ahead. It may need to be thinned a bit if it sits.
You need even heat; not too high, not too low. Once your pan is evenly heated to the correct temperature your pancakes will be perfect.

Basic Chili Recipe

1 ½ lbs ground beef

1 small onion, chopped

1 package Halladay’s Farmhouse Chili Seasoning

1 (15 oz) can crushed tomatoes

2 (15 oz) cans red kidney beans or black beans, drained and rinsed

1 cup of dark beer, optional

Brown ground beef and drain fat. Sauté onion and add to beef. Add Halladay’s Farmhouse Chili Seasoning contents, crushed tomatoes and beans. Add beer if desired. Simmer for 30 minutes or until all flavors are well developed.

Top with sour cream, shredded cheese and crumbled corn chips if desired.

Maple Kettle Corn

¼ cup vegetable oil

½ cup popcorn kernels

1 package Halladay's Maple Cheesecake mix

¼ tsp salt

Pour all items into a med sized saucepan, stir. Cover pan with a well fitting lid. Heat contents slowly using low to med heat. Be sure to cook low and slow, if your heat is too high the sugar will burn. It will take a couple minutes to get warm enough for the kernels to pop. Shake the pan so that the kernels on the bottom do not burn. Remove pan from heat when the popping slows down. Leave the cover on for a minute or two until you don’t hear any more kernels popping. Pour onto a sheet pan in a single layer to cool.

PUMPKIN CANNOLI

1 package Halladay’s Pumpkin Cheesecake Mix

1 (8 oz) block cream cheese, softened

1 cup ricotta cheese

2 Tbsp granulated sugar

1 cup mini chocolate chips, divided in thirds

1 package sugar cones

Combine our Pumpkin Cheesecake Mix and sugar with the softened cream cheese. Add in ricotta cheese and blend well. Fold in ⅓ cup of the mini chocolate chips. Chill for at least one hour.

HOW TO SERVE IN CONES: Cut about 2 inches off the end of the cone. Fill the cone with mixture, then dip each end in the remaining ⅔ cups chocolate chips. Chill at least one hour before serving. It is best to serve these within a few hours to avoid the cones getting soggy.

HOW TO SERVE AS A DIP: Pour the mixture into a small serving bowl. Gently break the sugar cones into pieces and serve with the cannoli dip.

Garlic Lemon Zoodles

2 small zucchini, spiralized

2 tsp Halladay's Harvest Barn Bistro Pasta Scampi Mix hydrated in 1 Tbsp Hot Water

1 Tbsp Olive Oil

1 Tbsp Butter

1 tsp lemon zest

2 fresh squeezed lemons

1 Tbsp Parmesan cheese

Heat Olive Oil and butter in skillet. Add hydrated Scampi mix, for 30 seconds and then add in zucchini noodles. Cook for 1 to 2 minutes or just until slightly soft. Add lemon zest, Parmesan cheese and a couple squeezes of fresh lemon juice. Salt and pepper to taste and serve.

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 Tbsp 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.

Maple Bacon Broccoli Salad

Maple Bacon Broccoli Salad

1 cup mayo (or 1/2 cup mayo and 1/2 cup Greek yogurt)

2 Tbsp Halladay's Maple Bacon Seasoning

2 Tbsp red or white wine vinegar

2-3 Tbsp sugar

5-6 cups broccoli florets

1 cup cheddar cheese, shredded

1/2 cup dried cranberries

1/3 cup toasted pecans or sunflower seeds

Combine first four ingredients to make the dressing, mix well and set aside. Assemble salad ingredients in a bowl, mix and toss with prepared salad dressing.

Deconstructed 7 Layer Mexican Dip

Deconstructed 7 Layer Mexican Dip

Filling ingredients

1 Tbsp olive oil

1 (15 oz) can low sodium refried black beans

1 Tbsp lime juice

1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend

Topping ingredients
¼ cup chopped tomatoes
¼ cup diced red onions
¼ cup cotija or cheddar cheese
2 Tbsp diced pickled jalapenos
2 Tbsp chopped fresh cilantro

Heat olive oil in skillet over medium heat. Add beans, lime juice, and Zesty Fiesta Seasoning and cook until heated through. Fold mixture into pie plate or shallow serving dish. Top with remaining ingredients and serve.

French Onion Dip Cups

French Onion Dip Cups

Frozen puff pastry dough, thawed

Halladay’s Harvest Barn Caramelized Onion Dip mix

1 medium onion, thinly sliced

2 Tbsp olive oil

3 oz cream cheese, softened

¾ cup sour cream

½ cup mayo

1 cup shredded mozzarella

1. For filling: Sauté sliced onion in olive oil until caramelized. Blend with softened cream cheese, sour cream, mayo and mozzarella cheese.
2. Preheat oven to 375°F and grease 12 muffin tin cups
3. Roll out puff pastry and cut into 2 ½ inch squares, then place them in muffin tins. Fill each square with about 2 tablespoons of prepared onion mixture.
4. Bake in preheated oven for 20 to 22 minutes, or until puffed and golden brown.

Buttermilk Pancakes

Buttermilk Pancakes

1 egg

2 Tbsp. Butter, melted or oil

1 cup buttermilk, or 1 cup milk mixed with 1 Tbsp. Vinegar or lemon juice

1 1/2 cups Halladay's Buttermilk Pancake Mix

Consider some fun add-ins: coconut flakes, chocolate chips, blueberries with some finely grated lemon zest

Whisk together egg, butter and buttermilk until foamy. Add pancake mix and blend until most of the lumps are gone; let sit 2-5 minutes.

Meanwhile, heat a frying pan or griddle over medium-high heat. Brush pan lightly with oil or spray with non-stick cooking spray. Drop about ¼ cup of batter onto pan. Flip pancake over once bubbles have risen to the surface and cook the second side until golden.

Garlic Rosemary Balsamic Meatballs

Garlic Rosemary Balsamic Meatballs

2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning

3 Tbsp. hot water

1 lb. ground beef

1 egg

1/4 cup of bread crumbs

1/8 tsp of salt

2 Tbsp. olive oil

1/2 cup of balsamic vinegar

Add Halladay's Seasoning to hot water and let hydrate for several minutes. Combine the hydrated seasoning with the ground beef, egg and breadcrumbs. Form into desired sized meatballs.

Heat the olive oil in a skillet over medium/high heat. Brown the meatballs on all sides, until the meatballs are about half cooked through. Add balsamic vinegar to the meatballs and cook on med/high heat until the meatballs are caramelized and cooked through.

Crab Cake Bites

Crab Cake Bites

6 oz. crab meat

6 oz. cream cheese

3/4 cup sour cream

1 egg, lightly beaten

2/3 cup Parmesan cheese, grated and divided

1 Tbsp. Halladay's Lobster Bisque seasoning

1 tsp. lemon zest

2 tsp. lemon juice

Salt and pepper, to taste

1 cup Panko crumbs

6 Tbsp. butter, melted


Preheat oven to 350°F. Grease a 24 cup mini muffin tin with cooking spray, set aside.

Combine crab meat, cream cheese, sour cream, egg, ⅓ cup Parmesan cheese, Crab & Spinach Seasoning, lemon juice, and lemon zest until well combined. Add salt and pepper to taste.

In a separate bowl, combine the remaining ⅓ cup of Parmesan cheese, panko crumbs and melted butter. Divide this mixture evenly between the muffin cups and press around the edges to form a base in each cup. Spoon the crab mixture into the cups on top of panko base.

Bake for 20-25 minutes, or until the edges are golden brown. Serve warm or at room temperature with Halladay's Dilly Herb Dip or the dipping sauce or your choice.

Apple Crisp

Apple Crisp

4 cups apples, peeled and sliced

1 stick butter

1 package Halladay's Apple Crisp Mix

Peel, core and slice 4 cups of apples, then place them in to a 9" pie plate. Set aside and make the topping. Cut one stick of butter into small pieces and blend with Halladay's Apple Crisp mix. Crumble topping mixture over apples. Bake at 350˚F for approximately 20-30 minutes, or until bubbly and lightly browned.

Maple  Bacon Topped Onion Burgers

Maple Bacon Topped Onion Burgers

1 1/2 tsp. Halladay's Maple Bacon Seasoning

1/4 cup mayo

1 lb. ground beef

2 Tbsp. Halladay's Farmhouse Onion Burger Seasoning

1 egg, if desired

In a small bowl combine Maple Bacon Seasoning with mayo, set aside. In a medium mixing bowl add ground beef, egg, Farmhouse Onion Burger Seasoning, and salt and pepper to taste. Mix well and form into four patties; broil, grill or fry to desired doneness.

Chicken Alfredo Dip

2 Tbsp. butter

2 Tbsp. Halladay's Classic Alfredo Seasoning

4 oz. cream cheese, softened

1/2 cup sour cream

1/4 cup mayo

1 cup mozzarella cheese, shredded

1/4 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

Hot Bacon Cheddar Ale Dip

1 medium onion, halved and sliced

2 Tbsp. olive oil

4 oz. cream cheese, softened

3/4 cup sour cream

1/2 cup mayo

1 cup shredded cheddar cheese

4 slices crisply cooked bacon, chopped

2 Tbsp. Halladay's Cheddar Ale Seasoning

Saute onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream, mayo and cheddar cheese. 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 jalapeno 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 jalapeno 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

1/4 cup maple syrup

3 Tbsp. Halladay's Farmhouse Chili Seasoning

3 Tbsp. Halladay's Maple Bacon Seasoning

1 cup dark beer or 1/2 cup of bourbon, optional

Heat a large stock pot over medium heat. Add oil, bacon and onion and saute 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

Super-Crispy Asparagus Fries

2 Tbsp. olive oil

1/2 cup flour

2 to 3 Tbsp. Halladay's Cheddar Ale Seasoning

1 cup plain breadcrumbs

1 1/2 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 or Garlic Herb 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

1/2 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 & Garlic Seasoning

1 cup mayo

1/2 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

3/4 cup sour cream

1/2 cup mayo

2 Tbsp. Halladays Buffalo Chicken & Blue Cheese Seasoning

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. Saute 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 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.

Basic Herbed Butter

Basic Herbed Butter

1 stick butter, softened

1 to 2 tsp. Halladay's Seasoning of choice

Combine seasoning with butter; let sit 30 minutes.

Buffalo Blue Cheese Meatloaf

3 to 4 Tbsp. Halladay's Buffalo Blue Cheese Burger Seasoning

2 lbs. ground beef, turkey or chicken

3/4 cup bread crumbs

2 eggs

1 small onion, finely diced (optional)

1/2 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

3/4 cup bread crumbs

2 eggs

1 small onion, chopped (optional)

1/2 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

Cinnamon Sweet Rolls

⅓ cup sugar

1 tsp. of cinnamon

1/2 cup brown sugar

4 Tbsp. butter, melted

1 package Halladay's Vermont Beer Bread Classic Mix

1 (12 oz.) can or bottle beer or club soda

1/2 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

1/2 cup Italian sausage, cooked and crumbled

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 1/2 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

1/2 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.

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 1/2 lemon or lime

1 1/2 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. Saute 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

1/2 cup mayo

1/2 cup sour cream

1/2 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 Barley Vegetable Stew

1 to 1 1/2 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

1/4 cup unsweetened almond milk

5 Tbsp. plain Greek yogurt

Juice of 1 lemon, optional

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1/2 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 1/2 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

1/2 cup drained ricotta cheese

1/2 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 Oreo's, crushed

3 Tbsp. butter, melted

1 (8 oz.) block of cream cheese, softened

1 package Halladay's Double Chocolate Cheesecake

3/4 cup Nutella

1 (8 oz.) container Cool Whip, divided or 8 oz. whipped cream

Combine Oreo's 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

1/2 tsp. and 1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1/2 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

1/2 cup celery, chopped

1/2 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

1/2 lb. cooked lobster meat

8 Tbsp. (1 stick) salted butter

1/2 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.