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!
4 cups cooked corn kernels
1 can Old El Paso mild green chilis, diced
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip Mix
⅓ cup plain Greek Yogurt
2 Tbsp mayo
¼ cup Cotija Cheese, or Feta
¼ cup cilantro, chopped
¼ cup red peppers, diced
Combine all ingredients and let chill at least one hour for all ingredients to meld together. Serve with crisp Tortilla Chips.
1 package Halladay's Farmhouse Corn Chowder
3 cups water
3 Tbsp. butter
1 cup half and half or heavy cream
1 tsp. lemon juice
1 cup prepared pumpkin
1 (15 oz.) can of corn, drained
1 cup shrimp, cooked and chopped
1/4 tsp. Old Bay Seasoning
Pinch of cinnamon
In a medium stock pot, combine Corn Chowder Mix and 3 cups of water; simmer for 15-20 minutes. Remove from heat; add butter and let sit for 15-20 minutes. Add the half and half (or heavy cream), lemon juice, prepared pumpkin, corn, shrimp, Old Bay seasoning and cinnamon. Return to heat and simmer for 15 to 20 minutes, or until all flavors are well combined.
1 package Halladay's Farmhouse Corn Chowder
3 cups water
3 Tbs butter
1 cup half and half or heavy cream
1 tsp lemon juice
1 cup prepared pumpkin
1 (15oz) can of corn, drained
1 cup shrimp. cooked and chopped
1/4 tsp Old Bay Seasoning
pinch of cinnamon
In a medium stock pot, combine Corn Chowder mix and 3 cups of water: simmer for 15-20 minutes. Remove from heat; add butter and let sit for 15-20 minutes. Add the half and half (or heavy cream), lemon juice, prepared pumpkin, corn, shrimp, Old Bay seasoning and cinnamon. Return to heat and simmer for 15-20 minutes, or until all flavors are well combined.
3 leeks, washed, dark green ends removed and chopped
2 Tbsp. olive oil
1 butternut squash, peeled, seeded and cut into 1-inch pieces
4 Tbsp. Halladay's Sage Peppercorn Rub
1 parmesan rind, plus finely shredded parmesan for serving
4 Tbsp. lemon juice
3 to 4 (15 oz.) cans cannellini beans
1 (5 oz.) bag spinach
Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.
4 (14.5 oz) cans French cut green beans.
2 (10.5 oz) cans cream of mushroom soup
1 cup milk
2 Tbsp Halladay’s Harvest Barn Maple Bacon Dip & Seasoning Blend
1 container Fried Onion Strings
Preheat oven to 350°F. Drain green beans and spread them into an 8x12” baking dish or round casserole dish.
In a separate bowl, combine the cream of mushroom soup, milk and Maple Bacon Seasoning, mix until well incorporated. Pour mixture over the top of the green beans. Add ⅓ of the fried onions, mix well.
Bake at 350°F for 25 minutes. Add the remaining onions to the top and bake for an additional 5 to 10 minutes, or until golden.