WHOLESALEFUNDRAISERSFAIRS AND FESTIVALSBLOG
Halladay's Harvest BarnHarvest BarnRecipesCrowd Favorites

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 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 cup of batter onto pan. Flip pancake over once bubbles have risen to the surface and cook the second side until golden.

SIMILAR RECIPES
Crab Cake Bites

Crab Cake Bites

6 oz. crab meat
6 oz. cream cheese
cup sour cream
1 egg, lightly beaten
2/3 cup Parmesan cheese, grated and divided
1 Tbsp. Halladay's Crab & Spinach 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 350F. Grease a 24 cup mini muffin tin with cooking spray, set aside.

Combine crab meat, cream cheese, sour cream, egg, 1/3 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 1/3 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.

Lemon Parmesan Fish

Lemon Parmesan Fish

cup Corn Flakes cereal, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. butter, melted
tsp. pepper
4 (4 oz.) pieces flounder or sole

Preheat oven to 450F. Spray pan with nonstick spray. Combine all ingredients except fish. Sprinkle mixture over fish and bake until fish flakes easily, about 15 minutes.

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
cup drained ricotta cheese
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 350F. 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.

Spaghetti with Seared Asparagus

8 oz. dried spaghetti, prepared according to package directions, reserving 1 cup of cooking water
2 Tbsp. butter
1 bunch asparagus
⅓ cup almonds or hazelnuts, toasted and chopped
3 Tbsp. lemon juice
1 to 2 Tbsp. Halladay's Boursin Cheese Seasoning
⅓ cup panko breadcrumbs, toasted until golden
⅓ cup parmesan or asiago cheese, grated

In a deep skillet, heat butter over medium high. Add asparagus; cook until almost tender, 5 minutes. Add garlic; cook 2 minutes. Add almonds, lemon juice and seasoning, adding reserved cooking until desired consistency. Toss with panko, cheese and pasta.