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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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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.

SIMILAR RECIPES

Maple-Pumpkin Pie

1 (6 oz.) package refrigerated pie crusts

1 (15 oz.) can pre-spiced pumpkin pie filling

1 (14 oz.) can sweetened condensed milk

2 eggs

1 (8 oz.) bar cream cheese

1 (8 oz.) tub Cool Whip or 8 oz. whipped cream

1 package Halladay's Maple Cheesecake

Preheat oven to 425˚F. In a large mixing bowl, combine pumpkin pie filling, condensed milk and eggs and beat until well blended. Place pie crust in 9-inch pie plate and pour in filling. Bake for 15 minutes. Reduce heat to 350˚F and bake for an additional 35-40 minutes, or until knife inserted 1 inch from crust comes out clean. Meanwhile, prepare maple cheesecake according to package directions. Allow pie to cool, roughly 35-40 minutes. Top pie with Maple Cheesecake filling and refrigerate for 1-2 hours before serving.

Maple-Mustard Chicken with Squash and Brussels Sprouts

4 Tbsp. Halladay's Sage Peppercorn Rub

2 Tbsp. Dijon mustard

2 Tbsp. maple syrup

4 bone-in, skin-on chicken breasts

1 butternut squash, peeled, seeded and cut into 1-inch pieces

8 oz. Brussels sprouts, halved

3 Tbsp. olive oil

Place a large rimmed baking sheet in oven. Preheat oven to 425˚F (leave pan in oven while preheats). Combine seasoning, mustard and syrup; brush half onto chicken. Add chicken to hot pan and bake for 20 minutes. Toss vegetables with remaining sauce. Remove pan, drain juices and add vegetables. Bake another 20 minutes until chicken is cooked through.

Maple Bacon Chex Mix

2 cups Corn Chex Cereal

2 cups Wheat Chex Cereal

2 cups Rice Chex Cereal

1 cup nuts of choice

1 cup pita chips, pretzels or bagel chips, crumbled

1/2 stick butter

2 Tbsp. maple syrup

2 Tbsp. Halladay's Maple Bacon Seasoning

Combine cereals, nuts, and pita chips in a medium bowl. Melt butter then add maple syrup and Maple Bacon Seasoning. Pour melted butter mixture over the cereal mix, stirring as you go. Microwave mixture on high for a total of about 3 minutes; pausing to stir after each minute. Pour onto a cookie sheet and let cool. Store in a sealed container until you are ready to serve.

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.

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