Apple Crisp Pizza

Pastry for a single crust pie (not the ones shaped into a pie pan though)

2/3 cup Raven’s Original Mulling Spice

3 TBS all-purpose flour

4 medium baking apples


1/2 cup all purpose flour

1/3 cup packed brown sugar

1/3 cup rolled oats

1 tsp cinnamon

1/4 cup butter, softened

1/4 – 1/2 cup Halladay’s Harvest Barn Caramel Apple Dip – prepared


Roll pastry to fit a 10″ pizza pan, fold under or flute the edges.

Combine mulling spices and flour in a large bowl.  Add apples and toss.

Arrange apples in a single layer on the pie crust.

Combine the flour, brown sugar, rolled oats, cinnamon and softened butter and sprinkle over apples.

Bake at 350F for 35 – 40 minutes or until apples are tender.  Remove from oven and drizzle with caramel apple dip while apples are still hot.

Warm Boursin Cheese Dip

1 block softened Cream Cheese

1 cup Sour Cream

1 cup shredded Mexican Cheese Mix

3 TBS Halladay’s Harvest Barn Boursin Cheese Dip Mix

Mix all ingredients together in a microwave safe bowl.  Heat in the microwave and stir, heat again as necessary until all ingredients are melted together.

Serve warm in a crock pot or chafing dish with corn chips, pretzels or bread crisps.

Lobster Bisque Hot Dip(no seafood)

8 oz. Cream Cheese

8 oz. Sour Cream

2 Heaping TBS Halladay’s Harvest Barn Lobster Bisque Dip & Cooking Blend

1/3 cup Shredded Mexican Blend Cheeses

Mix all ingredients together and put into a small crockpot, heat thoroughly.  Or, put into an oven safe baking dish and bake at 350F until bubbly.

Serve with crackers, bread crisps or tortilla chips.

 Peach Blueberry Tart


5 – 6 fresh peaches, peeled and cut into wedges

3 TBS sugar

1 1/2 TBS quick-cooking tapioca

1/4 tsp salt

Pinch of nutmeg

1/2 C fresh blueberries

Mix together topping ingredients except for the blueberries and set aside while preparing the crust.


1 1/2 C All-purpose flour

1/2 tsp salt

1 tsp grated lemon peel

1/2 C butter or margarine (or a mixture of coconut oil and shortening)

4 TBS orange juice, apple juice or milk (add only as much as is needed – more if necessary)

Mix flour, salt & lemon peel in a bowl, add the butter and work in with a pastry blender or pulse on a food processor.  Add the liquid and work into the dough until a ball of dough forms.

Preheat oven to 400 degrees.

Wrap dough in plastic wrap and let let rest for 30 minutes before rolling out.

Roll to fit a 10 or 11 inch tart pan (I rolled it out to put on a jelly roll pan and made a little ridge around the edge to catch any juices).  Pierce with tines of a fork.  Cover with aluminum foil (add pie weights if desired) and bake for 10 minutes.  Remove the foil and weights and return to the oven to bake an additional 4 – 5 minutes until the crust is barely browned. Remove from oven and reduce the heat to 375 degrees.

Arrange the peaches in a spiral pattern, beginning at the edge and working toward the center.  Sprinkle the blueberries across the top.

Return to the oven and bake at 375 degrees for 40 minutes or until fruit is soft.

Let cool before serving.

Pumpkin Dessert Cheeseball

1 12 ounce block of cream cheese – softened

1 package of Halladay’s Harvest Barn Pumpkin Cheesecake mix (Or any other flavor)

Mix well and form into a ball.  Roll in chopped nuts or crushed cookies (we used crushed ginger snaps).

Chill for 2 hours & serve with graham cracker sticks.

Buffalo Chicken Dip (Monday Night Hot Wing Dip)

1 C cooked chicken (ground or shredded)

1 C mayonnaise

1 C shredded Mexican 3-cheese Mix

1/4 C grated Parmesan cheese

1/4 C crumbled Bleu Cheese

2 TBS Halladay’s Harvest Barn Buffalo Chicken & Blue Cheese Dip mix.

Stir together in a small baking dish, reserving some of the bleu cheese crumbles for the top.

Bake at 350 degrees for 30 minutes or until bubbly.

Serve with crackers, chips or french bread slices.

Spinach Artichoke Cheese Ball


1 block of Cream Cheese

1 TBS Halladay’s Spinach Artichoke Artisan Dip Mix

Chopped Almonds or Parsley Flakes if desired


Allow cream cheese to soften.  Add dip mix and blend thoroughly.

Using plastic wrap, shape into a ball or log.

Roll in chopped nuts or parsley flakes.

Re-wrap and chill over night to let the flavors blend.



Lemon Spinach Dip


2 TBS Halladay’s Lemon Spinach Dip Mix

¾ cup Sour Cream

¼ cup Mayonnaise


Blend all ingredients and chill over night to let the flavors blend.


Cheesy Crackers


1 package Halladay’s Cheddar Ale Dip Mix

¼ cup Canola Oil

1 package Mini Saltines or Oyster Crackers


In a large zipper bag mix the dip mix and the Canola Oil.

Add the crackers, zip the bag and toss well to coat the crackers.


Cheddar Ale Spread


1 block Cream Cheese

1 – 2 TBS Sour Cream

2 TBS Halladay’s Cheddar Ale Dip Mix


Mix ingredients well and chill over night to let the flavors blend.

Halladay’s Harvest Barn Recipes:

This selection of recipes comes from the Harvest Barn Kitchen of Halladay’s Harvest Barn.  (A variety of Herb Seasoning & Dip Mixes, Artisan Dip Mixes, Dipping Blends and Cheesecake Mixes are available at The Mercantile.)

Garlic & Rosemary Turkey Burgers


Classic Vinaigrette

2/3 cup olive oil                                                                                                                               1/3 cup balsamic or red wine vinegar                                                                                                1 tsp French Mustard                                                                                                                          1 Tbsp Halladay’s Garlic Tomato Basil Dip mix

Whisk together ingredients until well blended.  Great on fresh salad greens.


Tuscan White Bean Dip

15 oz. can cannellini beans, drained and rinsed                                                                           1/4 cup olive oil                                                                                                                       Squeeze of lemon                                                                                                                                 2 tsp Halladay’s Roasted Garlic & Rosemary Oil Blend                                                   2 Tbsp Feta or Parmesan cheese, optional                                                                                     6 black olives, diced, optional

Mash beans and combine with other ingredients.  Let sit for a couple of hours to let flavors develop.  Great with fresh veggies or pita chips.


Hot Crab Dip

1/2 cup mayo                                                                                                                                   1/2 cup sour cream                                                                                                                              1/4 cup Parmesan cheese                                                                                                                   1 cup shredded mozzarella                                                                                                                 1 5 oz. can crab meat                                                                                                                           2 Tbsp Halladay’s Crab & Spinach Dip Mix

Combine all ingredients until well blended.  Fold into 9″ decorative pie plate or ramekin.  Bake at 350F until hot and bubbly.


Stuffed Pastries

14 oz can artichoke hearts, drained and chopped                                                                       1/2 cup mayo                                                                                                                                   1/2 cup sour cream                                                                                                                             1 cup shredded mozzarella, or cheese of choice                                                                              2 Tbsp Halladay’s Spinach Artichoke Baked Dip Mix                                                       1 package frozen puff pastry shells or cups

Combine artichoke hearts, mayo, sour cream, cheese and dip mix until well blended.  Bake puff pastries according to package directions.  Remove excess pastry in center and fill with dip mixture.  Return to oven and continue baking until hot.

Cheddar Ale Biscuits

1/2 cup shredded extra sharp white cheddar cheese                                                               1/2 cup grated sharp cheddar cheese                                                                                                3 cups all purpose flour                                                                                                                       4 Tbsp Halladay’s Cheddar Ale Dip Mix                                                                                  1 Tbsp baking powder                                                                                                                         1 Tbsp sugar                                                                                                                                         1 tsp salt                                                                                                                                           3/4 tsp cream of tartar                                                                                                                        3/4 cup butter                                                                                                                                       1 cup milk

Preheat oven to 450F.  In a large bowl combine flour, baking powder, sugar, salt cream of tartar and Cheddar Ale Dip Mix.  Using a mixer, blend in the butter until the mixture resembles coarse crumbs.  Stir in the orange and white cheddar cheeses.  Make and indentation in the center of the mixture and add all of the milk at once.  Using a fork, stir until the mixture is moist.

Place the onto a lightly floured surface.  Knead the dough gently until it holds together.  Pat or lightly roll dough until 3/4 inch thick.  Cut dough with a floured 2 – 1/2 inch biscuit cutter.  Place dough circles 1 inch apart on an ungreased baking sheet.

Bake for 10 to 14 minutes or until golden brown.  Makes 12 biscuits.


Raven’s Original Pumpkin Butter Recipes:

These recipes were supplied to us by Raven’s Original as just a few delicious ways to enjoy their Pumpkin Butter (available at The Mercantile).

Pumpkin Spice Cake

1 pkg. moist yellow cake mix
1 pkg. Instant Butterscotch Pudding mix
4 eggs
1/4 c. water
1/4 c. vegetable oil
1 c. Raven’s Original Pumpkin Butter
1/4 c. Raven’s Original Mulling Spice

Preheat oven to 350 F.
Mix the cake & pudding mixes together well in an electric mixer. Add the remaining ingredients & mix until smooth.
Pour into a greased bundt or tube pan.
Bake for 45 – 50 minutes (ovens may vary).

A glaze may be poured over the warm cake after it is removed from the pan.

Layered Pumpkin Dip

8 oz. softened cream cheese
3/4 c. Raven’s Original Pumpkin Butter
1/2 c. chopped pecans
3 slices cooked bacon, crumbled
2 green onions, chopped

Spread cream cheese in a small shallow serving dish.
Add a layer of Raven’s Original Pumpkin Butter.
Add layers of pecans, bacon and green onions.
Serve with crackers.

Pumpkin Dessert Squares

1 pkg. Yellow Cake Mix
1/2 c. melted butter
3 large eggs
1/8 c. milk
1 T. flour
1/4 c. sugar
1/2 c. softened butter
1 tsp. cinnamon
1 1/2 c. Raven’s Original Pumpkin Butter

Preheat oven to 350 F.
Reserve 1 c. of the cake mix.
In a large bowl, combine remaining cake mix, melted butter and 1 egg.
Mix well.
Press mixture lightly into a 9″ x 13″ baking pan.
Mix Raven’s Original Pumpkin Butter with the remaining 2 eggs and the milk.
Pour over the cake mixture.
Mix the reserved cake mix with flour, sugar, cinnamon and the softened butter to form a crumb mixture.
Spread crumbs over the pumpkin layer.
Bake for 40 minutes until golden brown.
The pumpkin mix will set up after it cools slightly.

We hope you enjoy these recipes and try your own variations as well.