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Creamed Spinach Bake

2 (10 oz.) packages frozen spinach, thawed and all liquid squeezed out

4 oz. cream cheese, softened

2 Tbsp. heavy cream

1 Tbsp. Halladay's Harvest Ranch Seasoning

4 Tbsp. panko breadcrumbs

4 Tbsp. parmesan cheese, grated

Preheat oven to 375˚F. Combine spinach, cream cheese, cream and seasoning. Pour into a baking dish or ramekin and top with panko and parmesan. Bake until golden and warm, 10-15 minutes.

SIMILAR RECIPES

Spinach Artichoke Grill Cheese

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.

Parmesan Spinach Dip

Parmesan Spinach Dip

1 cup plain Greek yogurt

1/2 cup light mayo

2 Tbsp. Halladay's Lemon Spinach Seasoning

1 package frozen spinach, thawed and well drained

1/2 cup parmesan cheese, grated

Combine all ingredients. Let chill.

Creamy Pumpkin Alfredo

1 lb fettucine pasta

½ stick butter

2 Tbsp Halladay’s Harvest Barn Classic Alfredo Seasoning

¾ cup cooked pumpkin puree

1 ½ cups grated parmesan cheese.

½ cups half & half or heavy cream

Bring salted water to a boil in a medium saucepan. Cook fettucine al dente according to package directions, drain once cooked.

While fettucine is cooking, melt butter in a saucepan. Add Seafood Alfredo Seasoning and stir to combine. Whisk in pumpkin puree and half & half; simmer until heated through and smooth. Fold in shredded parmesan cheese and whisk until well blended. Toss with cooked pasta and serve.

Spinach Artichoke Cheeseball

1 (8 oz.) bar cream cheese, softened

2 Tbsp. butter, softened

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

1 cup chopped walnuts, pecans or almonds

Combine cream cheese, butter and seasoning. Form into a ball; chill for at least 2 hours. Serve with crunchy French bread, crackers or pita chips.