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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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Halladay's Harvest Barn Harvest Barn Recipes Main Courses

Jalapeno Cheddar Bake

2 cups water

1 package Halladay's Jalapeno Cheddar Chowder Soup

1 cup half & half or milk

2 cups cheddar cheese, shredded

1 cup black beans or beans of choice

1 lb. pasta, cooked

1 cup breadcrumbs

4 slices of uncooked bacon, chopped

Preheat oven to 350˚F. Bring water to a boil. Reduce heat and whisk in soup mix and simmer until thickened, about 10-15 minutes. Add half & half, cheese, beans and pasta. Pour into a greased baking dish and sprinkle with breadcrumbs and bacon. Bake until bacon is cooked and breadcrumbs are golden-brown, about 20 minutes.

SIMILAR RECIPES

Broccoli Cheddar Soup

3 cups water

1 package Halladay's Broccoli Cheddar Soup Mix

1 cup half $ half or milk

Whisk together water and package contents, bring to a boil. Reduce heat and simmer for 10-15 minutes. Add half & half. For a richer soup, add shredded cheddar cheese, broccoli, ham or bacon. Serve in a small soup crock or in a loaf of bread, hollowed out as a bowl.

Broccoli Ham & Cheddar Soup

3 cups water

1 package Halladay’s Broccoli Cheddar Soup Mix

1 cup half & half or milk

1 cup fresh broccoli, blanched and broken into small pieces.

1 cup cooked ham, cubed.

1 Tbsp butter

cheddar cheese, shredded, optional.

Whisk together water and Halladay's Broccoli Cheddar Soup contents; bring to a boil. Reduce heat and simmer for 10-15 minutes. Add in half & half, broccoli, ham and butter. Continue cooking until desired serving temperature is reached. Garnish with shredded cheddar cheese if desired.

Cheddar Ale Smashed Potatoes

2 lbs. small baby red potatoes

6 Tbsp. olive oil, divided

4 Tbsp. Halladay's Cheddar Ale Seasoning

1/2 tsp. salt

1/2 tsp. pepper, optional

Preheat oven to 400˚F. Brush large baking sheet with 1 Tbsp. oil. Add potatoes to a large pot of water; cover and cook until tender, about 15-20 minutes, drain well. Place potatoes onto baking sheet, using the bottom of a cup, carefully smash the potatoes until flattened but still in one piece. Combine remaining oil and seasonings. Brush each potato with mixture, saving half for later use. Bake for 15 minutes. Remove potatoes, gently turn over and brush with remaining oil mixture. Bake for another 10 minutes, until hot and crispy.

Cheddar Ale Biscuits

3 cups all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1 tsp. salt

3/4 tsp. cream of tartar

4 Tbsp. Halladay's Cheddar Ale Seasoning

1/2 cup extra-sharp cheddar cheese, shredded

1/2 cup sharp cheddar cheese, shredded

3/4 cup butter

1 cup milk

Preheat oven to 450˚F. Combine flour, baking powder, sugar, salt, cream of tartar and seasoning. Using a mixer, add in butter until mixture resembles coarse crumbs. Stir in cheese. Make an indentation in the middle of the flour mixture and add milk all at once. Using a fork, stir just until mixture is moist. Roll dough out onto lightly floured surface. Knead dough until it holds together. Pat dough until ¾ inch thick. Cut dough with 2-inch biscuit cutter. Place dough circles 1 inch apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Makes 12 biscuits.

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