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EASY ENTERTAINING

Red Potato and Dill Salad

2 ½ lbs. red potatoes, diced
1 cup Greek yogurt
2 green onions, thinly sliced
3 ½ Tbsp. whole grain mustard
2 to 3 Tbsp. Halladay’s Spicy Garlic Dill or Dilly Herb Seasoning


Boil potatoes until tender; drain and let cool. Meanwhile combine remaining ingredients. When potatoes are cooled, toss with yogurt mixture to coat.

Cheddar Ale & Bacon Cheeseball

Cheddar Ale & Bacon Cheeseball

2 slices bacon, cooked and diced
1/4 cup walnuts, chopped
1 (8 oz.) bar cream cheese
1 cup cheddar cheese, grated
1 to 2 Tbsp. Halladay’s Cheddar Ale Seasoning


Mix bacon and walnuts together, set aside. Combine cream cheese, cheddar cheese and seasoning mix until well blended. Chill until firm. Shape into a ball and roll in bacon and nut mixture.

Basic Herbed Butter

Basic Herbed Butter

1 stick butter, softened
1 to 2 tsp. Halladay’s Seasoning


Combine seasoning with butter; let sit 30 minutes.

Maple Dijon Ham Glaze

Maple Dijon Ham Glaze

1 package Halladay’s Sea Salted Caramel Cheesecake or ½ cup Caramel Apple Dip
½ cup maple syrup
2 Tbs. whole grain Dijon mustard
¼ teaspoon cinnamon
¼ teaspoon nutmeg


In a sauce pan, combine all ingredients and whisk over medium heat until well blended. Bring to a light simmer for 2 minutes; remove from heat. Use as a glaze on ham.

Easter Pina Colada Pie

Easter Pina Colada Pie

1 package Halladay’s Pina Colada Cheesecake
1 (8 oz.) bar cream cheese, softened
1 cup crushed pineapple, drained well
1 (8 oz.) container Cool Whip
1 cup sweetened coconut flakes
1 (9-inch) prepared graham cracker pie crust
1 package of mini Cadbury eggs


Combine cheesecake with cream cheese and pineapple. Fold in Cool Whip. Spread filling into graham cracker pie crust. Place coconut flakes into a skillet and cook over medium-high heat, until golden brown. Top pie with toasted coconut and garnish with Cadbury eggs. Refrigerate for 1-2 hours.

Beer Bread Mini Muffins

Beer Bread Mini Muffins

1 package Halladay’s Vermont Beer Bread
4 Tbsp. butter
1 (12 oz.) can or bottle beer or club soda


Preheat oven to 350°F. Mix bread according to directions. Scoop batter into a well-greased mini muffin pan, filling each cup halfway full. Bake until cooked through, about 20 minutes. Makes 60 mini muffins.
*Muffins can be topped with shredded cheese, stuffed with sweet or savory fillings like mini meatballs.

Smoked Salmon Dill Dip

Smoked Salmon Dill Dip

1 cup sour cream
1 cup mayo
2 to 3 Tbsp. Halladay's Spicy Garlic Dill Seasoning
Smoked salmon, chopped


Combine ingredients; let chill. Serve with crackers or toasted bread. Garnish with more salmon, if desired.

Pizza Supreme Dip

8 oz. bulk Italian sausage
½ cup chopped red or green peppers, diced
1 cup mushrooms, chopped
¼ cup ripe olives
1 (15 oz.) can tomato sauce
2 Tbsp. Halladay’s Wood Fired Pizza Seasoning
1 cup mozzarella, shredded


Preheat oven to 350˚F. Brown sausage in a skillet, breaking it up with a wooden spoon as you cook. Sauté onions, peppers and mushrooms until tender. Add tomato sauce and seasoning; simmer for 10 to 15 minutes. Add olives and pour into decorative pie plate or ramekin. Sprinkle with mozzarella and util hot and bubbly, about 20 minutes. Serve with French bread.

Chipotle Chorizo Bean Dip

8 oz. uncooked chorizo sausage, crumbled
1 onion, diced
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 Tbsp. Halladay’s Garlic Chipotle Seasoning
1 (15 oz.) can pinto beans, drained and mashed
Monterey-Jack cheese, shredded


Preheat oven to 350˚F. Sauté sausage and onions until cooked through. Add tomatoes, black beans and seasoning; set aside. Layer mashed beans in the bottom of an 8-inch cast iron skillet or casserole dish. Add a layer of tomato and bean mixture. Top with cheese. Bake until hot and bubbly, about 25 to 30 minutes.
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Funfetti Cheesecake

Funfetti Cheesecake

1 (8 oz.) bar softened cream cheese, softened
1 package Halladay’s New York Style Cheesecake
1 (8 oz.) container Cool Whip
3 Tbsp. rainbow sprinkles
1 9-inch prepared graham cracker pie crust


Beat cream cheese with cheesecake mix. Fold in Cool Whip and 2 tablespoons of sprinkles. Spoon into prepared pie shell and top with remaining sprinkles. Chill and serve with whipped cream, if desired.

Pumpkin Mousse Pie

1 (8 oz.) bar cream cheese, softened
1 cup pumpkin, cooked and pureed
1 (8 oz.) container Cool Whip
1 package Halladay’s Pumpkin Cheesecake
1 9-inch prepared graham cracker pie crust


Beat cream cheese, pumpkin and cheesecake mix. Fold in Cool Whip and pour into pie shell; let chill. Top with whipped cream, if desired.

Pumpkin Mousse Dessert Cups

3 Tbsp. butter
2 Tbsp. sugar
1 cup graham cracker or gingersnaps crumbs
1 (8 oz.) container Cool Whip
1 cup pumpkin, cooked and pureed
1 (8 oz.) block cream cheese, softened
1 package Halladay’s Pumpkin Cheesecake


Melt butter in small pan. Add sugar and crumbs; blend well. Spoon into glasses; set aside. Beat cream cheese, pumpkin and cheesecake mix. Fold in Cool Whip and spoon into reserved glasses. Let chill. Garnish with fresh whipped cream and or nuts before serving.

Mini Pumpkin Cheesecakes

1 (8 oz.) bar cream cheese softened
1 cup pumpkin, cooked and pureed
1 package Halladay’s Pumpkin Cheesecake
1 package gingersnap cookies
1 (8 oz.) container of Cool Whip
Paper lined mini muffin cups


Beat softened cream cheese, pumpkin and cheesecake mix. Fold in cool whip. Place one gingersnap cookie in the bottom of each muffin cup. Top with pumpkin cheesecake mixture and Garnish with nuts or fresh whipped cream before serving.

Buffalo Chicken Pinwheels

1 lb. chicken breasts, cooked and shredded
1 (8 oz.) bar cream cheese, softened
½ cup mayo
1 cup cheddar or Colby-Jack cheese, shredded
1 to 2 Tbsp. Halladay’s Buffalo Chicken & Blue Cheese Seasoning
5 large flour tortillas


Beat cream cheese on low. Add mayo and seasoning. Blend in chicken and shredded cheese. Divide mixture between wraps and spread to edges. Wrap tightly in saran wrap until just before serving. When ready to serve, cut into slices.

Smoked Salmon Topped Deviled Eggs

6 large eggs, boiled and peeled
1 tsp. Dijon mustard
½ cup mayo
1 tsp. Halladay’s Horseradish Seasoning
1 tsp. vinegar
Smoked salmon


Halve eggs lengthwise and remove yolks. Place yolks in small bowl. Mash to combine with mustard, mayo and seasoning; salt and pepper to taste. Spoon into halved eggs. Garnish each egg with small piece of salmon.

Seafood Stuffed Deviled Eggs

6 large eggs, boiled and peeled
¼ cup mayo
1 tsp. vinegar
1 tsp. yellow mustard
1 tsp. Halladay’s Lobster Bisque Seasoning
Couple ounces of small shrimp, crab or lobster


Half eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash to combine with mayo, vinegar, mustard and seasoning. Add salt and pepper to taste. Spoon mixture into halved eggs. Garnish with small shrimp, crab or lobster.

Grinch Holiday Fruit Platter

For kebabs:
Grapes
2 bananas, sliced
Lemon juice
Strawberries


Toss bananas with lemon juice to prevent browning. Thread grape on toothpick, add banana slice and top with strawberry for Grinch’s hat.


For dip:
1 cup Greek yogurt
1 cup Cool Whip
2 Tbsp. Halladay’s Double Chocolate, Key Lime or Strawberry Cheesecake


Combine all ingredients. Fold mixture into small bowl and surround with fruit skewers.

Coconut Pineapple Dip

2 Tbsp. Halladay’s Pina Colada Cheesecake
1 cup Greek yogurt
1 cup Cool Whip
½ cup pineapple, drained and finely diced


Combine all ingredients. Serve with fresh fruit of choice or small cookies or wafers.

Cranberry Chipotle Meatballs

For the meatballs (or substitute frozen cocktail meatballs):
1 lb. ground turkey
¼ cup breadcrumbs
2 Tbsp. Halladay’s Savory Mushroom Burger Blend
½ cup mushrooms, chopped


Preheat oven to 375˚F. Combine all ingredients; blend well. Form into balls and bake for 15 minutes, or until cooked through.


For the glaze:
2 cups plain barbecue sauce (our favorite is Sweet Baby Rays)
1 (14 oz.) can whole cranberries
½ cup orange juice
1 Tbsp. Halladay’s Garlic Chipotle Seasoning


Combine all ingredients in a sauce pan or crockpot, add meatballs and simmer until heated through.

Lemony Artichoke Dip

3 (6 oz.) jars marinated artichoke hearts, drained and chopped
1 tsp. finely grated lemon peel
1 cup sour cream
1 cup mayo
1 cup Swiss or mozzarella cheese, shredded
2 Tbsp. Halladay’s Lemon Spinach Seasoning
1 Tbsp. Dijon mustard


Preheat oven to 350˚F. Combine all ingredients: blend well. Pour into a casserole dish. Bake until hot and bubbly, about 25 to 30 minutes. Serve warm with pita chips or French bread.

Spinach and Feta Dip

1 cup mayo
2 cups Greek yogurt
2 Tbsp. Halladay’s Lemon Spinach Seasoning
1 cup feta cheese, crumbled
1 cup mozzarella cheese, shredded
⅓ cup Kalamata olives, chopped
1 (10 oz.) package frozen spinach, defrosted and drained


Preheat oven to 350˚F. Combine mayo, yogurt and seasoning. Fold in feta, mozzarella, olives and spinach. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes. Serve with pita chips or French bread.

Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt
½ cup mayo
1 tsp. finely grated lemon zest
½ cup crumbled feta or goat cheese
2 Tbsp. Halladay’s Lemon Spinach Seasoning


Combine all ingredients; blend well. Let chill two hours.

Lemon Cucumber Dill Dip

1 cup sour cream
1 cup mayo
½ large seedless cucumber, chopped
1 tsp. fine lemon zest
3 Tbsp. Halladay’s Cucumber Dill Seasoning


Combine all ingredients; blend well. Let chill 30 minutes.

Parsnip Potato Mash with Garlic Chive Browned Butter

1 lb. Yukon Gold potatoes, peeled and diced
2 medium parsnips, peeled and chopped
6 Tbsp. butter
3 to 4 Tbsp. milk
½ tsp. salt
1 Tbsp. Halladay’s Garlic Chive Seasoning
½ cup hazelnuts or walnuts, chopped
Milk


Cook potatoes in a medium pot of boiling water for 5 minutes. Add parsnips and cook for 15 more minutes or until fork tender. Drain well and add 2 tablespoons of butter. Melt remaining butter until slightly browned. Stir in seasoning and nuts; pour over potatoes and mash. Thin with milk to desired consistency.

Baked Corn and Crab Dip

½ cup sour cream
½ cup mayo
¼ cup parmesan, grated
1 cup shredded mozzarella
1 (6 oz.) can of crabmeat
1 cup frozen corn, defrosted
2 Tbsp. Halladay’s Crab & Spinach Farmhouse Artisan Dip


Preheat oven to 350˚F. Combine all ingredients. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes.

Cheddar Bacon Ranch Dip

1 cup sour cream
1 cup mayo
½ cup cheddar, shredded
2 Tbsp. Halladay’s Harvest Ranch Seasoning
4 slices of crisp bacon chopped fine


Combine ingredients; blend well. Let chill for two hours. Serve with your favorite chips or veggies.

Cranberry Orange Cheeseball

1 (8 oz.) block of softened cream cheese
1 Tbsp. butter
1 Tbsp. Halladay’s Chardonnay Seasoning
2 tsp. grated orange peel
1 cup pecans, coarsely chopped
½ cup of dried cranberries
½ cup of cheddar, grated


Combine cream cheese, butter, seasoning and orange peel until well blended. Fold in cheddar and ½ cup of pecans. Let chill for at least 2 hours. Roll in cranberried and remaining pecans.

Pineapple Chipotle Cheeseball

1 (8 oz.) bar cream cheese, softened
1 Tbsp. butter, softened
1 Tbsp. Halladay’s Garlic Chipotle Seasoning
1 cup cheddar, shredded
⅓ cup pineapple, excess moisture squeezed out and finely chopped
½ cup walnuts, chopped


Combine butter, cream cheese and seasoning; blend well. Fold in cheddar and pineapple. Chill for two hours. Roll in nuts.

Bruschetta Cheeseball

1 Tbsp. Garlic Tomato Basil Seasoning
1 (8 oz.) block cream cheese, softened
¼ cup black olives, chopped, optional
1 cup mozzarella or Italian cheese blend, shredded
½ cup of walnuts, chopped


Combine seasoning and cream cheese; blend well. Fold in olives and shredded cheese. Chill for two hour. Roll in nuts.

Sea Salted Pecan Caramel Cheeseball

1 Tbsp. butter
1 Tbsp. water
1 package Halladay’s Sea Salted Caramel Cheesecake, divided
1 (8 oz.) bar cream cheese, softened
1 cup pecans, coarsely chopped


Melt butter in a small fry pan. Add water and 3 Tbsp. cheesecake mix; swirl to combine. Fold in pecans. Cook over low heat for 2 to 3 minutes. Pour onto waxed paper or foil to cool; set aside. Add remaining cheesecake to cream cheese; blend well. Refrigerate one hour. Roll in cooled pecans. Serve as a dessert with vanilla wafers or crisp apple slices.

Hot Shrimp 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 350˚F. 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.