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Mediterranean Cheeseball

1 Tbs Halladay's Italian Dipping Oil

1 (8oz) block cream cheese

1/4 cup black olives, chopped, optional

1 cup mozzarella or Italian cheese blend, shredded

1/2 cup walnuts, chopped

Combine seasoning and cream cheese, blend well. Fold in olives and shredded cheese.
Chill for two hours; form into a ball, roll in chopped walnuts.

SIMILAR RECIPES

Alfredo

1-2 Tbs Halladay's Italian Dipping Oil Seasoning

1/4 cup butter

1 cup heavy cream

1 1/2 cups finely grated parmesan cheese

1 lb fettuccini, or pasta of choice, cooked

In a medium saucepan, melt butter over medium-low heat. Add heavy cream and Halladay's seasoning; simmer for five minutes. Whisk in grated Parmesan and stir constantly until sauce is smooth. Toss with pasta and serve immediately.

Italian White Bean Dip

Italian White Bean Dip

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

1/4 cup olive oil

Squeeze of lemon

2 Tbsp. Halladay's Italian Dipping Oil Blend

Mash beans and combine with other ingredients. Let chill at least 2 hours before serving.

Cheesesteak Dip

2 Tbs olive oil

1 onion, sliced

1 lb shaved steak

4 oz cream cheese, softened

3/4 cup sour cream

1/2 cup mayo

1 cup shredded cheddar cheese

2 Tbs Halladay's Caramelized Onion Dip

Saute onions in olive oil until caramelized. In a separate pan, cook the steak until just done. Mix all other ingredients in a medium sized bowl and mix well. Fold in the cooked steak and onions. Pour into decorative pie plate or small baking dish.

Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly and slightly browned on top.
Serve with warm French bread.

Bacon, Beef & Mushroom Ragu

Bacon, Beef & Mushroom Ragu

3 to 4 slices of bacon, chopped

1/4 lb. cremini mushrooms, chopped

1 grated carrot

2 Tbsps. Halladay's Italian Dipping Oil Blend

1 lb. ground beef

1 medium onion, finely chopped

3 Tbsp. tomato paste

2 cups beef stock

1 lb. ziti or pasta of choice

Grated parmesan cheese, for topping

Bring a large pot of water to a boil. Meanwhile, in a deep skillet cook bacon until crispy. Add mushrooms and seasoning. Cook until mushrooms brown, about 4 minutes. Add the beef and grated carrots and cook, breaking up into small pieces with a spatula, until browned, about 5 minutes. Add onion, cover and cook until softened, about 5 minutes. Add tomato paste and cook another minute. Add stock, reduce heat to low and simmer while pasta cooks. Salt the water and cook pasta until al dente. Drain, reserving ½ cup of the pasta cooking water. Return pasta and cooking water to the hot pot. Toss with half the ragu. Serve pasta topped with remaining ragu and cheese.