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 (14 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 (or other cheese), shredded
2 Tbsp. Halladay's Spinach & Artichoke Seasoning
Preheat oven to 350˚F. Combine all ingredients and mix well. Fold into a 9" decorative pie plate or ramekin. Bake until hot and bubbly.
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.
1 (14 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, shredded
2 Tbsp. Halladay's Spinach & Artichoke Seasoning
24 pre-baked Savory Wonton Wrappers (Find this recipe in our Easy Entertaining recipe category)
Preheat oven to 350°F. First, find and make our Savory Wonton Wrappers. The recipe for these can be found in the Easy Entertaining category of our recipes page.
In a medium bowl, combine the first six ingredients listed above and mix well. Stuff a teaspoon of the mixture into each wonton shell. Place filled shells on a baking sheet and bake for 5-7 minutes, or until hot and bubbly.
1 (8 oz) package cream cheese, softened
½ cup mozzarella, shredded
½ cup parmesan, grated
1 Tbsp Halladay’s Spinach and Artichoke Seasoning
½ cup frozen spinach, defrosted and drained dry
1 (8 oz) jar of plain or marinated artichoke hearts, drained and chopped
4 slices of ciabatta or sourdough bread
1 Tbsp butter, softened
Combine cream cheese, mozzarella, parmesan and Spinach Artichoke seasoning. Fold in spinach and artichoke hearts.
Spread one side of each slice of bread with butter. Put butter side down in a preheated fry pan. Top with filling mixture and an additional piece of bread, butter side up. Cook until bottom side is golden brown, then carefully flip over to cook the other side until golden brown and filling is melted.
2 Tbsp Halladay’s Spinach Artichoke Seasoning
1 (15 oz) can artichoke hearts, drained and chopped
½ cup mayo
½ cup sour cream
½ cup mozzarella (plus ½ cup set aside)
½ cup grated parmesan cheese
1 cup shredded rotisserie chicken, optional
Basic Spaghetti Squash Cooking Directions:
Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.
Combine all ingredients together. Scoop out spaghetti squash flesh and add to spinach mixture. Add salt and pepper to taste and put back in the shells. Sprinkle remaining mozzarella cheese on top. Put back in the oven for 20 to 30 minutes, or until heated through and cheese is melted.