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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

WHOLESALE FUNDRAISERS FAIRS AND FESTIVALS BLOG

Halladay's Harvest Barn Harvest Barn Recipes Light & Delicious

Creamy Carrot and Herb Linguini

6 oz. uncooked whole-wheat linguini

2 cups carrot noodles and ribbons

1/4 cup water

2 Tbsp. flour

2 cups low-fat milk

2 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

1/2 cup parmesan, grated

Cook pasta according to package directions, adding carrots during last 3 minutes of cooking; drain. Heat a skillet over medium-low. Whisk flour and seasoning together with ¼ cup water and add to skillet. Slowly add milk, whisking constantly; bring to a simmer. Cook 5 minutes or until reduced to about 1 ½ cups; whisk in cheese. Toss with pasta mixture to coat. Let sit 5-10 minutes before serving.

SIMILAR RECIPES

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.

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.

Carrot Cake Pancakes

1 ½ cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 cup Buttermilk

1 large egg

2 Tbsp Vegetable Oil for cooking

Gently mix pancake mix, egg, and milk.

plus:

1 cup grated carrots.

1 tsp Apple Pie Spice

¼ cup raisins, optional

¼ cup pecans or walnuts, optional

Don’t overmix your batter. It’s okay to have a few lumps. As you stir gluten develops and that makes for tough pancakes. Let the batter sit for 3 to 5 minutes before cooking. You can make your batter up to 24 hours ahead. It may need to be thinned a bit if it sits.
You need even heat; not too high, not too low. Once your pan is evenly heated to the correct temperature your pancakes will be perfect.

Chicken Pot Pie

1 package Halladay's Farmhouse Corn Chowder Soup

3 cups water

1 cup half & half

2 Tbsp. of butter

1 1/2 cups of frozen peas and carrot vegetable mix

2 cups chicken, cooked and diced (rotisserie chicken works great)

Prepared pie shell*

Ground black pepper to taste

Preheat oven to 400˚F. Combine soup mix and water in small saucepan; bring to slight boil. Reduce heat and simmer for 20 minutes. Add veggies, chicken and half & half; simmer for another 5 minutes. Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.

See more "Recipes" here