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!
2 (1" round) slices cut from the center of a seedless watermelon
1 cup plain or vanilla Greek yogurt
2 Tbsp. Halladay's Harvest Barn Lemon Raspberry Cheesecake Mix
2/3 cup sliced strawberries
1/2 cup blueberries
2 Tbsp. toasted coconut
Spread a thin layer of yogurt on each watermelon slice, then stack on top of each other. Sprinkle the top with strawberries, blueberries, and then the toasted coconut. Slice into 6 or 8 pie shaped wedges to serve.
1 package Hallladay’s Harvest Barn Lemon Raspberry Cheesecake Mix
2 cups plain Greek yogurt
1 cup strawberries, blueberries and or raspberries, mixed
1 cup desired granola mix
Combine Cheesecake mix with yogurt; blend well. Layer granola, yogurt and mixed fresh fruit, leaving a little fruit to garnish the top with.
1 package of Halladay’s Harvest Barn Sea Salted Caramel Cheesecake Mix
1 (8 oz) package cream cheese, softened
1 (8 oz) container of Cool Whip, defrosted
1 quart of fresh firm strawberries
Prepare Cheesecake mix according to package directions.
Hull strawberries and cut in half lengthwise. Take a tiny slice off the rounded end so that they sit flat, then scoop a tiny bit out of the middle. Pipe strawberry centers with cheesecake mixture and chill for at least one hour before serving.
1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix
1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)
1 medium zucchini, halved and sliced diagonally
2 Tbsp. capers/ drained and chopped
1 cup cherry tomatoes, halved
1 cup of farro
2 Tbsp. Greek Yogurt
1/2 cup of water
3 Tbsp. grated Parmesan cheese
2 Tbsp.Greek Yogurt
2 cloves of garlic minced
3 Tbsp. of olive oil
Cook farro in boiling salted water for 18 to 20 minutes and drain.
Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.
Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.
In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.
To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.
Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.
1 Tbsp Halladay's Harvest Barn Dip Mix (our favorites include Lemon Spinach and Cucumber Dill
1 cup plain Greek yogurt
1 to 2 Tbsp light mayo, if desired
Combine all ingredients. Chill several hours, or overnight for the most flavorful dip.