Halladay's Harvest Barn shopping cart 0

MENU

SHOP HARVEST BARN
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!
GIFTS & GIFT COLLECTIONS
RECIPES

WHOLESALE FUNDRAISERS FAIRS AND FESTIVALS BLOG

Halladay's Harvest Barn Harvest Barn Recipes Party Ready Dips

Pizza Supreme Dip

8 oz. bulk Italian sausage

1/2 cup chopped red or green peppers, diced

1 cup mushrooms, chopped

1/4 cup ripe olives

1 (15 oz.) can tomato sauce

2 Tbsp. Halladay's Wood Fired Pizza Seasoning

1 cup mozzarella, shredded

Preheat oven to 350˚F. Brown sausage in a skillet, breaking it up with a wooden spoon as you cook. Saute onions, peppers and mushrooms until tender. Add tomato sauce and seasoning; simmer for 10 to 15 minutes. Add olives and pour into decorative pie plate or ramekin. Sprinkle with mozzarella and util hot and bubbly, about 20 minutes. Serve with French bread.

SIMILAR RECIPES

Sausage and Broccoli Rabe Flatbreads

1 Tbsp. olive oil

12 oz. broccoli rabe, trimmed and coarsely chopped

1 (8.8 oz.) package naan

5 oz. spicy Italian sausage, cooked and crumbled

⅓ cup pizza sauce

⅓ cup ricotta

1 Tbsp. Halladay's Roasted Red Pepper Seasoning

Combine oil and broccoli rabe on a rimmed baking sheet. Broil until slightly browned, about 3-5 minutes. Remove and add naan; broil 1-2 minutes on each side until slightly gold. Divide sauce evenly among naan. Combine ricotta and seasoning; dollop onto naan. Top with broccoli rabe and sausage. Broil until cheese melts, 2-3 minutes.

Baked Pizza Dip

1 (14.5 oz.) can crushed tomatoes

1 to 1 1/2 Tbsp. Halladay's Wood Fired Pizza Seasoning

⅓ cup tomato paste

1/2 cup water

1 tsp. sugar

⅓ cup Parmesan cheese, grated

1 cup mozzarella cheese, shredded

In a small saucepan, combine all ingredients except cheeses. Simmer until thick, about 20 minutes. Stir in Parmesan; cook 5 minutes longer. Remove from heat and pour into a shallow baking dish; sprinkle with mozzarella. Broil until cheese is hot and bubbly, about 2 minutes.

Blue Ribbon Maple Bacon Chili

1 Tbsp. canola oil

4 strips of bacon, diced

1 lb. ground beef

1 lb. ground spicy Italian sausage

1 large white onion, diced

2 Tbsp. apple cider vinegar

2 cups water

1 (8 oz.) can tomato sauce

1 (28 oz.) can crushed tomatoes

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

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

1/4 cup maple syrup

3 Tbsp. Halladay's Farmhouse Chili Seasoning

3 Tbsp. Halladay's Maple Bacon Seasoning

1 cup dark beer or 1/2 cup of bourbon, optional

Heat a large stock pot over medium heat. Add oil, bacon and onion and saute until onions and bacon are lightly cooked and browned.

Add ground beef and sausage, cook until completely browned and no pink remains. Stir occasionally to break up meat.

Add all remaining ingredients, scraping up browned bits from the bottom of the pan. Reduce heat and simmer for at least 30 minutes until flavors are well combined.

Serve with sour cream, green onions, cheddar cheese, crisp crumbled bacon or desired toppings

Spinach & Artichoke Dip with Sausage

1 (15 oz.) can artichoke hearts, drained and chopped

1/2 cup mayo

1/2 cup sour cream

1/2 cup parmesan cheese, grated

1 cup mozzarella cheese, shredded

4 oz. sausage, cooked and crumbled

2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Seasoning

Preheat oven to 350˚F. Combine ingredients; fold into 9-inch pie plate or ramekin. Bake until hot and bubbly.

See more "Recipes" here