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EASY ENTERTAINING

Sweet & Spicy Jerk Shrimp & Pineapple Skewers

Sweet & Spicy Jerk Shrimp & Pineapple Skewers

1 lb (20-25) shrimp, peeled and deveined (or chicken cut into 1-inch cubes)

1 (20 oz) can pineapple chunks

2 Tbsp Halladay’s Sweet & Spicy Jerk Seasoning

¼ cup olive oil, or other neutral oil

Wooden skewers soaked in water for at least 30 minutes, or reusable metal skewers

Mix Halladay’s Sweet and Spicy Jerk Seasoning olive oil, marinade shrimp or chicken for at least 30 minutes, up to 2 hours.

Add marinated shrimp or chicken and pineapple chunks to skewers, alternating between the two.

Grill over medium-high heat for 2-3 minutes on each side, until the shrimp is pink and no longer translucent. If using chicken, cook until no longer pink in the middle. Serve immediately and enjoy!

BOURSIN BALSAMIC GRILLED MUSHROOM SKEWERS

2 Tbsp balsamic vinegar

1 Tbsp soy sauce

1-2 Tbsp Halladay’s Boursin Cheese Dip & Seasoning Blend

2 lbs mushrooms, sliced ¼ inch thick

Wooden skewers soaked in water for at least 30 minutes, or reusable metal skewers.

Combine balsamic vinegar, soy sauce, and Halladay’s Boursin Seasoning. Add mushrooms and marinate for 30 minutes to 2 hours.

Skewer the mushrooms and grill over medium-high heat until tender and slightly charred, about 3-4 minutes per side, flipping occasionally. Serve immediately.

Skinny Yogurt Dip

Skinny Yogurt Dip

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.

Deconstructed French Onion Green Bean Casserole

2 lbs tender young green beans, ends trimmed

1 cup panko crumbs

3 Tbsp butter

2 Tbsp Halladay’s Harvest Barn Farmhouse 5 Onion Dip and Seasoning Blend

½ cup shredded cheddar cheese

Steam green beans until tender. Add 1 Tbsp butter to cooked beans, sprinkle with salt and pepper and add to a casserole dish.

Melt remaining 2 Tbsp butter in a sauté pan, add in Onion Seasoning then fold in panko crumbs. Sauté until lightly browned. Sprinkle over the green beans. Top with cheddar cheese and pop in the oven for a few minutes just until the cheese melts.

Grace's Special Spiked Cider

Grace's Special Spiked Cider

½ package Halladay’s Cider Mulling Mix

1 gallon apple cider

1 orange, sliced

1 apple, sliced

1 cup cranberries

Seeds from one pomegranate

1 ½ cups whiskey or rum of choice, optional

Add all ingredients to a crockpot, heat on low for at least 4 hours.

Cheeseburger Pizza

1 lb lean ground beef

1 Tbsp Halladay’s Vermont Special Sauce Seasoning

1 package Shredded cheddar cheese

Prepared Vermont Special Sauce

Pizza crust of choice

Sliced thin red onions, pickle chips, shredded lettuce, and toppings of choice

Preheat oven to temperature specified on dough package. While oven is pre-heating, prepare ground beef.

In a sauté pan over medium heat, combine ground beef with our Vermont Special Sauce seasoning. Cook until no longer pink, breaking up pieces and stirring occasionally. Add salt and pepper to taste. Drain beef and set aside.

Spread a thin layer of prepared Vermont Special Sauce on the pizza dough. Top with the cooked beef and shredded cheese, reserving some for garnish after cooked.

Cook according to pizza dough directions, or until crust is cooked and the cheese is melted.

Remove pizza from the oven and top with the shredded lettuce, pickles and red onion. Drizzle a little more Special Sauce on the pizza along with some shredded cheddar. Slice and serve.

We made one 10” pizza and two 5” pizzas with this recipe.

Ranch Potato Salad

3 lbs potatoes cooked, cubed and cooled

1 cup Greek yogurt

½ cup mayo

2 Tbsp Halladay’s Harvest Barn Harvest Ranch Dip and Seasoning Blend

½ cup finely diced celery

¼ cup finely diced red onion, optional

Mix all ingredients well and chill before serving.

Chicken Soup Starter

2 Tbsp Halladay’s Harvest Barn Chardonnay or Garlic Herb Blend

2 Tbsp butter or oil

1 onion, chopped

3 celery stalks, cut in slices

3 carrots, peeled and thinly sliced

8 cups chicken stock or water

2 bay leaves

2 lbs bone in chicken thighs

¾ cups rice or orzo

Sauté onions, carrots, and celery in butter or olive oil for about 3 to 4 minutes. Add seasoning, chicken stock or water and chicken thighs. Cook over medium heat for about 1 hour, or until the chicken is done. Remove chicken, shred chicken off the bone when it is cool enough, then add it back to the soup.

At this point add ¾ cup of rice or orzo, cook until done according to package directions. If you are adding noodles or pasta, cook them in a separate pot and add as you serve the soup. Orzo can also be done on in a separate pot.

Spinach Artichoke Stuffed Spaghetti Squash

2 Tbsp Halladay’s Spinach Artichoke Seasoning

1 (15 oz) can artichoke hearts, drained and chopped

½ cup mayo

½ cup sour cream

½ cup mozzarella (plus ½ cup set aside)

½ cup grated parmesan cheese

1 cup shredded rotisserie chicken, optional

Basic Spaghetti Squash Cooking Directions:

Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.

Combine all ingredients together. Scoop out spaghetti squash flesh and add to spinach mixture. Add salt and pepper to taste and put back in the shells. Sprinkle remaining mozzarella cheese on top. Put back in the oven for 20 to 30 minutes, or until heated through and cheese is melted.

Creamy Pumpkin Alfredo

1 lb fettucine pasta

½ stick butter

2 Tbsp Halladay’s Harvest Barn Classic Alfredo Seasoning

¾ cup cooked pumpkin puree

1 ½ cups grated parmesan cheese.

½ cups half & half or heavy cream

Bring salted water to a boil in a medium saucepan. Cook fettucine al dente according to package directions, drain once cooked.

While fettucine is cooking, melt butter in a saucepan. Add Seafood Alfredo Seasoning and stir to combine. Whisk in pumpkin puree and half & half; simmer until heated through and smooth. Fold in shredded parmesan cheese and whisk until well blended. Toss with cooked pasta and serve.

Mexican Impossible Pie

1 lb ground turkey or beef

1 medium onion, diced (about 1 cup)

2 Tbsp Halladay’s Harvest Barn Zesty Fiesta Seasoning

1 cup shredded cheddar or Mexican cheese blend

4 oz cream cheese (can substitute with ½ cup Greek yogurt or sour cream)

½ cup black beans or corn

½ cup salsa

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.

Heat a large skillet over medium heat. Add ground turkey or beef, chopped onions, and Halladay’s seasoning. Cook until browned and no longer pink; drain the fat. Fold in cream cheese, black beans or corn, and salsa. Spread mixture evenly over the bottom of prepared pie dish. Top with shredded cheese. 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.

Zesty Corn Dip

2 ½ cups fresh or frozen prepared corn kernels.

¼ cup light mayo

¼ cup sour cream or Greek yogurt

2 Tbsp lime juice

1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend

¾ cup queso fresco or shredded cheddar cheese

Mix all ingredients; put in an 8” pie dish or 1 quart casserole dish. Bake at 350°F for 15 to 20 minutes, or until warm and bubbly.

Chili Cheese Dogs

1 lb ground beef

1 package Halladay’s Harvest Barn Farmhouse Chili Seasoning

1 (14.5 oz.) can tomato puree

6 oz beer of choice

6 to 12 hot dogs

Hot dog rolls of choice

Topping Ideas: shredded cheddar cheese, chopped onions, chopped jalapeno, condiments, etc.

Brown beef in a skillet over coals (not open flame). Add pureed tomatoes, Chili Seasoning, and beer. Simmer for at least 20 minutes. Serve chili and cheese over grilled hot dogs in toasted buns. Yum!

Lemon & Spinach Artichoke Chicken

1 lb chicken tenders

¼ cup white wine

¼ cup chicken stock

1 Tbsp Halladay’s Lemon Spinach Dip & Seasoning Blend

Salt & pepper, to taste

½ cup flour

1 Tbsp butter

1 Tbsp olive oil

1 lemon, thinly sliced

1 package fresh spinach

Combine white wine, chicken stock, and Halladay’s Lemon Spinach seasoning. Set aside.

Pat chicken tenders then season with salt and pepper. Dredge chicken in flour.

Heat olive oil and butter in a large sauté pan over medium-high heat. Cook tenders for approximately 2 to 3 minutes per side.

Add lemon slices and half of the seasoned wine & chicken stock mixture from step one to the chicken in the pan, cook for 1 to 2 more minutes or until chicken reaches a temperature of 165°F.

Remove chicken & lemons from the pan; set aside. Add the rest of the wine & stock mixture and spinach to the same pan. Cover and cook for 1 to 2 minutes, just until the spinach is slightly wilted. Add the chicken back to the pan, give a gentle stir; serve and enjoy!

Spinach Artichoke Grill Cheese

1 (8 oz) package cream cheese, softened

½ cup mozzarella, shredded

½ cup parmesan, grated

1 Tbsp Halladay’s Spinach and Artichoke Seasoning

½ cup frozen spinach, defrosted and drained dry

1 (8 oz) jar of plain or marinated artichoke hearts, drained and chopped

4 slices of ciabatta or sourdough bread

1 Tbsp butter, softened


Combine cream cheese, mozzarella, parmesan and Spinach Artichoke seasoning. Fold in spinach and artichoke hearts.

Spread one side of each slice of bread with butter. Put butter side down in a preheated fry pan. Top with filling mixture and an additional piece of bread, butter side up. Cook until bottom side is golden brown, then carefully flip over to cook the other side until golden brown and filling is melted.

Cinnamon Swirl Bread

Batter:

1 package Classic Vermont Beer Bread Mix
12 oz beer or club soda

Topping:

½ stick butter, melted
¼ cup brown sugar
¼ cup flour
1 Tbsp sugar
½ tsp cinnamon
Pinch of salt

Preheat oven to 350°F. Pour contents of Classic Beer Bread Mix into a bowl; add beer or club soda and stir to incorporate ingredients.

In a separate bowl, prepare the topping by combining the melted butter, brown sugar, flour, sugar, cinnamon and salt; stir until well blended.

Pour half of the batter from the first step into a greased loaf pan. Pour half of the topping mixture on top of the first layer of batter. Pour remaining batter on top of topping mixture, then top with remaining topping mixture. Swirl topping slightly into the batter. Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.

Cheeseburger Soup

1 lb. lean ground beef

1 Tbsp butter

1 cup carrots, shredded.

2 celery stalks, chopped.

1 small onion, chopped.

1 package Halladay’s Potato Cheddar Chive Soup mix

1 cup cheddar cheese, grated.

3 cups water

1 cup milk or half and half

Lightly brown ground beef in a skillet over medium heat then drain excess fat. Add butter, carrots, celery and onion; sauté until vegetables are tender.

Meanwhile in a separate pot, prepare soup according package directions. When soup is done and thickened, fold in the ground beef and vegetable mixture and heat to desired serving temperature.

Basic Chili Recipe

1 ½ lbs ground beef

1 small onion, chopped

1 package Halladay’s Farmhouse Chili Seasoning

1 (15 oz) can crushed tomatoes

2 (15 oz) cans red kidney beans or black beans, drained and rinsed

1 cup of dark beer, optional

Brown ground beef and drain fat. Sauté onion and add to beef. Add Halladay’s Farmhouse Chili Seasoning contents, crushed tomatoes and beans. Add beer if desired. Simmer for 30 minutes or until all flavors are well developed.

Top with sour cream, shredded cheese and crumbled corn chips if desired.

BROCCOLI CHICKEN CHEDDAR CASSEROLE

1 package Halladay’s Harvest Barn Broccoli Cheddar Soup

3 cups water

1 cup half and half

2 Tbsp butter

½ cup grated Parmesan cheese

1 Tbsp Halladay’s Harvest Barn Classic Alfredo Seasoning

Salt & pepper to taste

12 oz. pasta shells or pasta of choice

2 cups fresh broccoli

2 cups cooked chicken breast

1 ½ cups grated cheddar cheese

Prepare Soup according to package directions. When done add in the butter, Parmesan cheese and Seafood Alfredo seasoning. Salt and Pepper to taste. Meanwhile, cook pasta in boiling salted water al dente. During the last 10 seconds, add in broccoli to blanch. Drain. Be sure you do not overcook the pasta as it will continue cooking in the oven.

Put pasta and broccoli in a 9” by 12” greased baking dish. Sprinkle in Chicken. Pour prepared Broccoli Cheddar soup from first step over the top and gently combine ingredients. Top with cheddar cheese and bake at 350°F about 20 minutes.

Savory Onion Grill Potatoes

4 red potatoes, thinly sliced

2 Tbsp. Halladay’s Farmhouse Onion Burger Blend or Five Onion Dip & Seasoning Blend

4 Tbsp. butter

salt and pepper

Cut a large piece of foil, layer half the potatoes on the foil. Add one tablespoon of seasoning and 2 tablespoons of butter cut and patted on top of the potatoes. Repeat with the second layer. Add salt and pepper to taste. Fold the foil to create a secure packet. Grill for 20 to 30 minutes, or until done. Flip once half way through cooking time.

Jerk Shrimp Packets

1 ½ lbs jumbo shrimp

2 Tbsp. Halladay’s Sweet & Spicy Jerk Chicken Seasoning

1 lb red skinned potatoes cut in thirds

1 Tbsp. olive oil

2 ears of corn, each cut into 4 pieces

1 lemon, thinly sliced

4 Tbsp. butter

Preheat oven or grill to 425. Cut four 18” pieces of foil.

Mix all ingredients, except for the butter and lemon slices, in a bowl. Divide evenly between foil packets. Top each packet with one Tbsp. butter and lemon slices. Fold foil to secure the package. Place on grill for 15 to 20 minutes, or until cooked through.

Spinach Turkey Burgers

1 lb. ground turkey

1 egg

1 Tbsp. Halladay's Lemon Spinach Seasoning

1 small zucchini, grated

Salt and pepper to taste

Preheat oven to 350 degrees. Mix all ingredients well. Form into 4 patties and place on cookie sheet. Bake for about 20 minutes or until center is cooked through. Top with cheese if desired.

Everything Bagel Deviled Eggs

Everything Bagel Deviled Eggs

6 eggs hard boiled, and peeled

¼ cup mayonnaise

1 tsp white vinegar

2 tsp yellow mustard

½ teaspoon salt

Freshly ground black pepper

1 ½ Tbsp Halladay’s Everything Bagel Seasoning

Slice eggs in half and remove yolks to a bowl. Set aside whites.
Add mayonnaise, mustard, vinegar, salt and pepper to the yolks. Stir with a fork until well combined. Spoon mixture back into egg whites. Sprinkle with Everything Bagel Seasoning. Chill in refrigerator until ready to serve, up to one day in advance.

Fresh Berry Granola Parfait

Fresh Berry Granola Parfait

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.

French Onion Dip Cups

French Onion Dip Cups

Frozen puff pastry dough, thawed

Halladay’s Harvest Barn Caramelized Onion Dip mix

1 medium onion, thinly sliced

2 Tbsp olive oil

3 oz cream cheese, softened

¾ cup sour cream

½ cup mayo

1 cup shredded mozzarella

1. For filling: Sauté sliced onion in olive oil until caramelized. Blend with softened cream cheese, sour cream, mayo and mozzarella cheese.
2. Preheat oven to 375°F and grease 12 muffin tin cups
3. Roll out puff pastry and cut into 2 ½ inch squares, then place them in muffin tins. Fill each square with about 2 tablespoons of prepared onion mixture.
4. Bake in preheated oven for 20 to 22 minutes, or until puffed and golden brown.

Individual Nacho Stacks

Individual Nacho Stacks

1 bag tortilla chips

1 ½ cups cooked chicken, shredded

3 cups Monterey jack cheese

1 cup black beans, drained and heated

1 ripe avocado, chunked

¾ cup salsa

1 cup Halladay’s Harvest Barn Zesty Fiesta or Garlic Chipotle Dip, prepared

Put 15 chips in small circular mounds on tinfoil. Layer and top  chips with beans and chicken, then cheese. Bake at 350°F for 10 to 12 minutes or until cheese is melted. Top with avocado, salsa, and prepared dip. Serve while still warm.

Strawberry Cheesecake Pie

Strawberry Cheesecake Pie

For Pie and Filling

1 Prepared Graham Cracker Pie Crust

1 pint cool whip

1 (8 oz.) block cream cheese

1 package of Halladay's Harvest Barn Strawberry Cheesecake Mix

Prepare according to package directions and chill.

For Topping
2 lbs strawberries, sliced
¾ cup granulated sugar
½ cup water
3 Tbsp. cornstarch

Crush or puree 1.5 cups of the strawberries. Whisk sugar, water and cornstarch in small saucepan until smooth. Heat until the sugar is dissolved, then add in the crushed strawberries. Bring to a boil over med heat, stirring until thickened. Let cool for 30 minutes, then add additional strawberries. Top prepared cheesecake with the strawberry sauce.

Watermelon Pizza

Watermelon Pizza

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.

Zesty Fiesta Chicken & Veggie Foil Packets

4 chicken breasts or thighs 7-8 oz each

1 Tbsp Halladays Harvest Barn Zesty Fiesta Dip & Seasoning Blend

15 oz can black beans, drained and rinsed

2 cups of whole kernel corn

1 cup of diced peppers

3/4 cup of salsa

1/2 cup of Monterey Jack or Mexican Cheese

Cilantro, Jalapenos or the garnish of your choice

Preheat Grill to Medium Heat. Place 4 large pieces of foil out and spray with cooking spray. Place a chicken piece on each piece of foil and season with Zesty Fiesta seasoning and salt and pepper to taste. Mix corn, beans and peppers together and top chicken with mixture. Fold in the ends to seal packets. Place packets on the grill, vegetable side down and grill for 10 minutes. Flip packets over and grill for 10 to 12 more minutes, until the chicken Is cooked through. Remove packets from the grill and carefully open foil and top with cheese. Loosely close the foil for a couple minutes to allow the cheese to melt.

Spinach Artichoke Cups

1 (14 oz.) can artichoke hearts, drained and chopped

1/2 cup mayo

1/2 cup sour cream

1/2 cup Parmesan cheese, grated

1 cup mozzarella, shredded

2 Tbsp. Halladay's Spinach & Artichoke Seasoning

24 pre-baked Savory Wonton Wrappers (Find this recipe in our Easy Entertaining recipe category)

Preheat oven to 350°F. First, find and make our Savory Wonton Wrappers. The recipe for these can be found in the Easy Entertaining category of our recipes page.
In a medium bowl, combine the first six ingredients listed above and mix well. Stuff a teaspoon of the mixture into each wonton shell. Place filled shells on a baking sheet and bake for 5-7 minutes, or until hot and bubbly.

Smoked Salmon Bites

8 oz of cream cheese

1/2 cup of sour cream

1 1/2 Halladay's Spicy Garlic Dill Seasoning

6 slices of white bread or 6 soft tortilla rounds

Mix softened cream cheese with sour cream and dip mix. Spread thin layer on bread or tortilla , put another piece of bread or tortilla on top. Spread this layer with thin layer of cheese mixture and thin slices of salmon. Wrap and let chill at least one hour. Cut into small squares to serve.

Savory Wonton Wrappers

Wonton wrappers

cooking spray

Preheat oven to 350°F. Lightly coat a mini muffin tin with cooking spray. Cut a small corner off of each Wonton wrapper to form an octagon. Press gently into muffin tins and finely mist with cooking oil. Bake for 4-6 minutes if you are returning to the oven with a filling, or 6-8 minutes if they are being served cold. Freeze or use within 24 hours.

French Onion Mac and Cheese

French Onion Mac and Cheese

To Caramelize the onions:

3 large sweet onions sliced

2 Tbsp olive oil

1 Tbsp Halladays Harvest Barn Boursin Cheese Seasoning

For the Cheese Sauce:

4 Tbsp of all purpose flour

16 oz. of sharp cheddar cheese /grated

4 oz of shredded mozzarella

1 tsp of apple cider vinegar

pinch of coarse salt

pinch of black pepper

1 lb of pasta cooked according to directions

1 tablespoon of olive oil

For Crumb Topping
1 Tbsp. Harvest Barn Boursin Dip Mix
1 cup of breadcrumbs
1 Tbsp butter

Preheat the Oven to 350 degrees

In a heavy bottom skillet over med high head add the oil and sliced onions.
Allow to cook about 5 minutes. Add the bousin mix, stir and cook until carmelized
and golden brown.Put in a bowl and set aside.

To make the cheese sauce melt the butter and oil in the same skillet over med heat. Add the flour and cook 1 to 2 minutes. Add half the milk to the skillet and stir until the mixture thickens. Add the remaining milk and season with salt and pepper. Add the cheese and stir until all the cheese is well blended. Pour in the apple cider vinegar and fold
in the onions and cooked pasta.

Spoon the mac and cheese into a 4 qt. casserole dish.

To top with bread crumbs.
Melt the butter in a skillet. Add the bread crumbs and boursin blend. Toast the crumbs in the butter mixture until lightly browned. Spread on top of the macaroni mixture and bake uncovered for 30 minutes or until the top is golden brown and bubbly.

Garlic Rosemary Balsamic Meatballs

Garlic Rosemary Balsamic Meatballs

2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning

3 Tbsp. hot water

1 lb. ground beef

1 egg

1/4 cup of bread crumbs

1/8 tsp of salt

2 Tbsp. olive oil

1/2 cup of balsamic vinegar

Add Halladay's Seasoning to hot water and let hydrate for several minutes. Combine the hydrated seasoning with the ground beef, egg and breadcrumbs. Form into desired sized meatballs.

Heat the olive oil in a skillet over medium/high heat. Brown the meatballs on all sides, until the meatballs are about half cooked through. Add balsamic vinegar to the meatballs and cook on med/high heat until the meatballs are caramelized and cooked through.

Salted Caramel Fondue

2 Tbsp. butter softened

1/8 tsp salt

1 (8 oz.) block cream cheese, softened

1 package Halladay's Caramel Apple Dip Mix

1/4 cup half and half

Sliced apples

Blend together butter, salt, softened cream cheese, and Caramel Apple Dip Mix. Add half and half, blend well. Microwave for approximately 90 seconds, or to desired temperature. Serve with apple slices. Tart green apples are a perfect compliment to the sweet caramel.

Zesty Fiesta Cups

Zesty Fiesta Cups

1 cup sour cream

1/4 cup mayo

1 Tbsp. Halladay's Zesty Fiesta or Garlic Chipotle Seasoning

1 cup shredded cheddar cheese, divided

1 cup black beans, rinsed and drained

Tostitos Scoops

Preheat oven to 350°F. Combine sour cream, mayo, and seasoning of choice. Fold in beans and ¾ cups of the shredded cheddar cheese. Put a heaping teaspoon of the dip mixture into a Tostitos Scoop chip; continue filling scoop chips until dip mixture is used up. Sprinkle the remaining cheese on top of each chip. Place on a cookie sheet and bake for about 10 to 12 minutes, or until hot and bubbly. Serve warm or at room temperature.

BLT Cheeseball

4 slices of bacon, crisply cooked and crumbled

1 (8 oz.) block of cream cheese

2 Tbsp. green onions, chopped

2 Tbsp. Halladay's BLT Seasoning

1 cup cheddar cheese, shredded

6 cherry tomatoes, diced with juice squeezed out

1 cup walnuts, chopped

Combine all ingredients except for walnuts. Place in refrigerator to chill for at least 30 minutes. Form into a ball, and roll in chopped walnuts.

BLT Popper Bites

4 slices of bacon, crisply cooked and chopped

1 (8 oz.) block cream cheese

2 Tbsp. green onions, chopped

2 Tbsp. Halladay's BLT Seasoning

1 cup cheddar cheese, shredded

6 cherry tomatoes, diced with juice squeezed out

1/4 cup mayo

Wonton cups, phyllo cups or Tostitos Scoops chips

Lettuce to garnish, optional

Preheat oven to 350°F. Combine first six ingredients and let sit for 30 minutes for flavors to meld together. Fill wonton cups, phyllo cups or Tostitos scoops with mixture. Bake for 10-12 minutes, or until hot and bubbly.

Crab Cake Bites

Crab Cake Bites

6 oz. crab meat

6 oz. cream cheese

3/4 cup sour cream

1 egg, lightly beaten

2/3 cup Parmesan cheese, grated and divided

1 Tbsp. Halladay's Lobster Bisque 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 350°F. Grease a 24 cup mini muffin tin with cooking spray, set aside.

Combine crab meat, cream cheese, sour cream, egg, ⅓ 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 ⅓ 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.

Buffalo Blue Cheese Pretzels w/Ranch Dip

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

Pumpkin Spice Chex Mix

Pumpkin Spice Chex Mix

2 cups Corn Chex Cereal

2 cups Wheat Chex Cereal

2 cups Rice Chex Cereal

1 cup pecans and/or walnuts

1 cup pita chips or pretzels

1 stick of butter

1 package Halladay's Pumpkin Cheesecake Mix

Combine cereals, nuts and chips in a medium bowl. Melt the butter and pour over cereal mixture, stirring as you go. Sprinkle the Pumpkin Cheesecake mix over the mixture and stir gently until well blended. Microwave for 3 minutes, stopping to stir after each minute. Pour onto a cookie sheet to cool. Once cool, store in a sealed bag or container until ready to serve.

Apple, Sweet Potato, and Rosemary Flatbread

Apple, Sweet Potato, and Rosemary Flatbread

1 prepared flatbread pizza crust

2 Tbsp. olive oil

1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

1 cup sharp cheddar cheese, shredded

1 large green apple or honey crisp apple, thinly sliced

1/2 a red onion, thinly sliced

1 small sweet potato, lightly cooked, peeled, and thinly sliced

Preheat oven to 425°F. In a small bowl, combine olive oil and seasoning. Lightly coat the pizza crust with seasoned oil mixture. Layer the pizza with shredded cheese, apples, onion and sweet potato. Bake on cooking sheet for 10-12 minutes.

Light Chicken Pasta Salad

Light Chicken Pasta Salad

1/2 cup regular or light mayo

1/2 cup non-fat buttermilk

1 Tbsp. Halladay's Harvest Ranch Seasoning

8 oz. large shell pasta

1 cup frozen peas

2 cups arugula

1 cup cooked chopped chicken

Blend mayo, buttermilk, and Harvest Ranch Seasoning. Chill for at least one hour. Cook pasta according to directions on package, adding in the peas during the last minute of cooking. Drain and set aside. Combine pasta, peas, chicken and arugula in a bowl. Add desired amount of dressing just before serving

BLT Layered Dip

3 Tbsp. Halladay's BLT Dip mix

1 cup mayo

1 cup sour cream

2 cups shredded lettuce

1 cup cherry tomatoes, halved or 1 cup diced fresh tomatoes

6 strips bacon, crisply cooked and crumbled

Prepare dip by adding BLT mix to sour cream and mayo, let chill at least one hour. Just before serving, spread dip on small serving platter and top with shredded lettuce, tomatoes and bacon. Serve with French bread or pita chips.

Lemon Raspberry Cheesecake Dip

1 package Halladay's Lemon Raspberry Cheesecake Mix

1 (8 oz.) block cream cheese, softened

1 (8 oz.) container cool whip

Mix softened cream cheese with Lemon Raspberry cheesecake mix. Fold in cool whip. Serve with vanilla wafers or graham crackers and fresh fruit.

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.

Maple Bacon Deviled Eggs

Maple Bacon Deviled Eggs

6 eggs, hard boiled and peeled

1 to 2 Tbsp. Halladay's Maple Bacon Seasoning

3 Tbsp. mayo

1 Tbsp. white or apple cider vinegar

Salt and pepper to taste

2 pieces of bacon, crisply cooked and crumbled, for garnish (optional)

Cut cooked eggs in two, removing the yolks and setting aside the whites. Crush yolks with a fork, add Halladay's Maple Bacon Seasoning, mayo, vinegar, salt and pepper to taste. Fill egg whites with yolk mixture. Sprinkle cooked bacon crumbles on top, if desired.

Hot Bacon Cheddar Ale Dip

Hot Bacon Cheddar Ale Dip

1 medium onion, halved and sliced

2 Tbsp. olive oil

4 oz. cream cheese, softened

3/4 cup sour cream

1/2 cup mayo

1 cup shredded cheddar cheese

4 slices crisply cooked bacon, chopped

2 Tbsp. Halladay's Cheddar Ale Seasoning

Saute onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream, mayo and cheddar cheese. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350˚F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.

Maple Bacon Poppers

Maple Bacon Poppers

Filling ingredients:

2 Tbsp. Halladay's Maple Bacon Seasoning

4 slices crisply cooked bacon, drained and chopped

2 (8 oz.) blocks cream cheese

1 cup shredded cheddar cheese

1 medium jalapeno pepper, seeded and diced.

Coating Ingredients:
1 cup flour
3 eggs, beaten
1 cup panko crumbs

Blend softened cream cheese with Maple Bacon Seasoning. Fold in cheddar cheese, cooked chopped bacon and diced jalapeno pepper. Chill for at least one hour, until firm.

Form filling mixture into small balls. Roll in flour, then egg wash, then panko crumbs. Bake at 375˚F for about 15 to 20 minutes, or until golden brown.

Maple Bacon Chex Mix

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.

Cannoli Dip

Cannoli Dip

1 (8 oz.) block cream cheese, softened

1 cup ricotta cheese

1 package Halladay's New York Style Cheesecake

2 Tbsp. sugar

2/3 cup mini chocolate chips

Blend ricotta, Halladay's cheesecake mix, sugar and softened cream cheese. Fold in mini chocolate chips. Chill for at least one hour. Serve with waffle sugar cones broken into medium size pieces.

Red Potato and Dill Salad

Red Potato and Dill Salad

2 1/2 lbs. red potatoes, diced

1 cup Greek yogurt

2 green onions, thinly sliced

3 1/2 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 of choice

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 1/2 cup Caramel Apple Dip

1/2 cup maple syrup

2 Tbs. whole grain Dijon mustard

1/4 teaspoon cinnamon

1/4 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.

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

1 small onion, chopped

1/2 cup chopped red or green peppers, diced

1 cup mushrooms, chopped

1 (15 oz.) can tomato sauce

2 Tbsp. Halladay's Wood Fired Pizza Seasoning

1/4 cup ripe olives

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 a baking dish; sprinkle the top with mozzarella. Bake for about 20 minutes, or until hot and bubbly. 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. Saute 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

1/2 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

1/2 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

1/4 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.

Cranberry Chipotle Meatballs

For the meatballs (or substitute frozen cocktail meatballs):

1 lb. ground turkey

1/4 cup breadcrumbs

1 Tbsp. Halladay's Garlic Chipotle Dip and Seasoning Blend

1/2 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

1/2 cup mayo

1 tsp. finely grated lemon zest

1/2 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

1/2 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

1/2 tsp. salt

1 Tbsp. Halladay's Garlic Chive Seasoning

1/2 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 Seafood Dip

1/2 cup sour cream

1/2 cup mayo

1/4 cup parmesan, grated

1 cup shredded mozzarella

1 (6 oz.) can of crabmeat, or 1 cup of cooked chopped shrimp or lobster

1 cup frozen corn, defrosted

2 Tbsp. Halladay's Lobster Bisque Seasoning

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

1/2 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 or Garlic Herb Seasoning

2 tsp. grated orange peel

1 cup pecans, coarsely chopped

1/2 cup of dried cranberries

1/2 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

1/2 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

1/4 cup black olives, chopped, optional

1 cup mozzarella or Italian cheese blend, shredded

1/2 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

Hot Shrimp Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 Tbsp. butter

1 (8 oz.) small shrimp

1/2 cup cream cheese, softened

1/2 cup sour cream

1/4 cup mayo

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

Squeeze of lemon juice

Preheat oven to 350˚F. Saute 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.