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Roasted Golden Beet Tart

1 (8 oz.) bar cream cheese, softened
1 Tbsp. Halladay's Boursin Seasoning
2 medium golden beets, roasted and sliced, or 2 (15 oz.) cans sliced beets
package frozen puff pastry

Preheat oven to 425F. Place puff pastry on a parchment lined baking sheet and pierce all over with a fork. Bake until golden and puffed, about 20 minutes. Cool completely. Combine cream cheese and seasoning; spread evenly over pastry. Layer beats over cream cheese.

SIMILAR RECIPES
Mushrooms Stuffed with Boursin & Prosciutto

Mushrooms Stuffed with Boursin & Prosciutto

24 white mushrooms (1 -2 inches in diameter), destemmed
2 Tbsp. olive oil
tsp. salt
tsp. pepper
1 (8 oz.) bar cream cheese, softened
cup mozzarella cheese, shredded
1 Tbsp. Halladay's Boursin Cheese Seasoning
1 oz. thinly sliced prosciutto

Preheat oven to 450F. Line a baking sheet with aluminum foil. Toss mushrooms with oil, salt and pepper; lay gill side down on baking sheet. Bake until mushrooms begin to release their moisture and shrink, about 15 minutes. Combine seasoning, cream cheese and mozzarella. Let mushrooms cool slightly before filling with cream cheese mixture; top with prosciutto. Bake until hot and prosciutto begins to crisp, about 10-12 minutes.

Jalapeno Popper Dip

3 slices bacon, chopped
1 cup panko breadcrumbs
1 (12 oz.) jar jalapenos, rinsed and diced
2 (8 oz.) bars cream cheese, softened
2 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 cup mayo
cup cheddar cheese, shredded

Preheat oven to 400F. In a large skillet, cook the bacon over medium until crispy; transfer to a paper towel-lined plate. Add breadcrumbs to bacon drippings and stir to coat. Combine remaining ingredients and spread into a 2-quart baking dish and sprinkle with breadcrumbs. Bake until golden brown, 25-30 minutes.

French Onion Cheeseball

1 sweet onion, thinly sliced
1 Tbsp. unsalted butter
cup white wine
1 (8 oz.) bar cream cheese, softened
1 Tbsp. Halladay's Five Onion Seasoning
1 cup gruyere or Swiss cheese, shredded

Melt butter in a pan and saut onions until caramelized, about 10 minutes. Add wine and cook until reduced and let cool. Add cream cheese, seasoning and the cheese. From into a ball; chill at least 2 hours before serving.
Serve with crackers or toasted baguettes.

Peaches & Cream Cheesecake

1 package Halladay's New York Style cheesecake
1 (8 oz.) bar cream cheese, softened
1 (8 oz.) container Cool Whip
2-3 peaches, peeled and sliced
other desired toppings (optional) such as blueberries or toasted almonds

Combine cheesecake mix with cream cheese; fold in Cool Whip. Spread into pie shell. Top with peaches and any other desired toppings. Let chill.