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5-Minute Black Bean Dip

1 ½ Tbsp. Halladay's Chipotle Lime Shrimp Backyard BBQ Rub
1 (16 oz.) can refried black beans
½ cup salsa
2 tsp. lemon juice
1 tsp. water

Combine all ingredients in a blender or food processor until smooth; salt and pepper to taste.

SIMILAR RECIPES

Mexican Black Bean Cheeseball

1 (15 oz.) can black beans, drained and rinsed


2 cups cheddar cheese, shredded
1 (8 oz.) bar cream cheese, softened
3 Tbsp. Halladay's Chipotle Lime Shrimp Backyard BBQ Rub
¾ cup cilantro, chopped

Combine all ingredients except cilantro. Let chill 2 hours. Roll in cilantro.

Pumpkin Corn Chowder with Shrimp

Pumpkin Corn Chowder with Shrimp

1 package Halladay's Farmhouse Corn Chowder


3 cups water
3 Tbsp. butter
1 cup half and half or heavy cream
1 tsp. lemon juice
1 cup prepared pumpkin
1 (15 oz.) can of corn, drained
1 cup shrimp, cooked and chopped
¼ tsp. Old Bay Seasoning
Pinch of cinnamon

In a medium stock pot, combine Corn Chowder Mix and 3 cups of water; simmer for 15-20 minutes. Remove from heat; add butter and let sit for 15-20 minutes. Add the half and half (or heavy cream), lemon juice, prepared pumpkin, corn, shrimp, Old Bay seasoning and cinnamon. Return to heat and simmer for 15 to 20 minutes, or until all flavors are well combined.

Chipotle Lime Shrimp Tacos

Chipotle Lime Shrimp Tacos

1 lb. large, uncooked shrimp


⅓ cup olive oil
2 limes
2 Tbsp. Halladay's Chipotle Lime Shrimp Barbeque Seasoning
Grilling skewers
Corn or flour soft taco shells
Desired toppings such as salsa, cilantro, shredded cabbage, sliced radishes, etc.

Prepare shrimp according to directions on packet. Remove tails. Serve in taco shells with toppings.
Stove-top directions: prepare according to directions on packet, disregarding grilling skewers. Remove tails.

Cannellini Peppercorn Soup

3 leeks, washed, dark green ends removed and chopped


2 Tbsp. olive oil
1 butternut squash, peeled, seeded and cut into 1-inch pieces
4 Tbsp. Halladay's Sage Peppercorn Rub
1 parmesan rind, plus finely shredded parmesan for serving
4 Tbsp. lemon juice
3 to 4 (15 oz.) cans cannellini beans
1 (5 oz.) bag spinach

Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.