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!
1 (8 oz.) bar cream cheese, softened
1/2 cup shredded cheddar, divided
1/4 cup Parmesan
1/4 cup milk
1/2 cup Greek yogurt
1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
2 1/2 cups broccoli, cut into small pieces
1/2 cup panko breadcrumbs
Preheat oven to 350˚F. Prepare a 9-inch baking dish with non-stick spray. Combine all ingredients except breadcrumbs. Spread into prepared baking dish and sprinkle with breadcrumbs. Bake until hot and bubbly, about 20-25 minutes.
1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
2 Tbsp. butter
1 (8 oz.) small shrimp
½ cup cream cheese, softened
½ cup sour cream
¼ cup mayo
1 cup mozzarella cheese, shredded
¼ cup parmesan cheese, grated
Squeeze of lemon juice
Preheat oven to 350ËšF. Sauté 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.
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.
1/4 cup unsweetened almond milk
5 Tbsp. plain Greek yogurt
Juice of 1 lemon, optional
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
1/2 cup yellow and orange bell pepper, sliced
1 lb. wheat pasta, cooked and drained
1 lb. shrimp, peeled and washed
Heat a non-stick skillet over medium heat, add cooking spray and peppers and cook for 2-3 minutes. Add almond milk yogurt and lemon into the sauce and add seasoning; simmer for 5 minutes to thicken. In a separate skillet, add shrimp and cook through, about 3-5 minutes, flipping occasionally. Toss pasta and shrimp with sauce; season with black pepper to taste. Serve immediately.
1 lb. pasta shells, cooked
4 Tbsp. butter
3 rounded Tbsp. flour
1 cup chicken or vegetable stock
2 Tbsp. honey
2 cups milk
4 Tbsp. Halladay's Cheddar Ale Seasoning
1 (15 oz.) can pumpkin puree
2 1/2 cups shredded sharp cheddar cheese, divided
Melt butter in a large skillet. Whisk in flour and for 1 minute. Whisk in chicken stock and simmer until reduced, 3- 5 minutes. Whisk in honey followed by milk and seasoning. Cook, stirring often, until thickened; whisk in pumpkin. Stir in 2 cups of cheese; salt and pepper to taste. Stir in pasta. Pour into a 13x9-inch casserole dish and sprinkle with remaining cheese. Broil until cheese is melted and bubbling.