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Halladay's Harvest Barn

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!
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RECIPES

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Halladay's Harvest Barn Harvest Barn Recipes Crowd Favorites

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.

SIMILAR RECIPES

Caramelized Onion & Bacon Empanadas

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.

Buffalo Blue Cheese Pretzels w/Ranch Dip

1 stick unsalted butter

2 Tbsp. Halladay's Buffalo Chicken & Blue Cheese Seasoning

1 (12 oz.) bag pretzel rounds or sticks

1-2 Tbsp. Halladay's Harvest Ranch Seasoning
½ cup sour cream
½ cup mayo

Melt butter in a small sauce pan. Add the Buffalo Blue Cheese Seasoning and let mixture hydrate in the butter. Pour pretzels into a mixing bowl, add seasoned butter mixture and toss to coat the pretzels. Preheat oven to 300°F. Line a cookie sheet with parchment paper; pour pretzels onto the pan in a single layer. Bake for approximately 30 minutes, stirring at least once halfway through. While pretzels are baking, prepare the dip for the pretzels by combining the Harvest Ranch seasoning with sour cream and mayo. The dip can be made ahead of time. Let pretzels cool and serve with Harvest Ranch Dip

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.

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.

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