Cheese Hill Homestead

09/21/2025

Hummus is a easy-to-make, healthy and protein-packed snack. Great served with pitas, tortilla wedges or sliced, fresh veggies like carrots, celery or bell peppers.

Homemade Hummus Dip

Soak one cup dried chickpeas overnight. Drain and simmer in fresh water with 1/2 tsp. Salt. When tender, drain and cool. Pinch each bean to remove skins until you have 1.5 cups of peeled chickpeas. In food processor, blend 1/4 cup lemon juice and 1/4 cup Tahini (ground sesame paste) for one minute, scraping the sides of the bowl half-way through. Add one clove of pressed garlic, 2 Tablespoons of Olive Oil and a pinch of salt. Blend for another minute, scraping the sides half-way through again. Add half of the peeled chickpeas and blend for one minute. Add remaining chickpeas and blend for two minutes, scraping the sides half-way through. Slowly add up to 3 Tablespoons water while blending until a smooth and creamy consistency is achieved. Serve this tangy dip with pita or tortilla wedges and your favorite vegetables. Enjoy!

09/10/2025

“Better-than-the-Diner” Crispy Chicken Tenders

4 chicken breasts cut into tender sized slices against the grain. (Yeilds about 25 tenders 1/2-3/4” thick)

Marinade:
2 cups water
2 Tbsp. Worcestershire Sauce
1 Tbsp. Salt

Wet mix:
Two eggs scrambled
2 Tbsp. Water
1/4 tsp. Salt

Breading:
1 cup flour
3/4 cup cornstarch
2 tsp. Salt
2 tsp. Pepper
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp. Paprika
1.5 tsp. Baking powder
1 tsp. Brown sugar

Whisk marinade to dissolve the salt. Submerge chicken slices and rest in refrigerator for 30 minutes.

Whisk Wet mix and Breading ingredients in two separate bowls.

Drain chicken pieces in a colander. Lightly bread chicken in dry mix and stack on a clean plate.

Next, dip breaded chicken into wet mixture, and then turn in the dry mix a second time and place on another clean plate.

Deep fry for 6 minutes at 350 degrees.
Serve with you favorite dipping sauce. Enjoy!

03/12/2025

Honey-Maple Bunches of Love Granola

1 cup Whole Oats
1 cup Quick Oats
1 cup Krispy Rice Cereal
2 cups Corn Flakes
3/4 cup sliced almonds
2 tsp. Dry Malt Powder
1/4 cup honey
1/4 cup vegetable or canola oil
1/4 cup real Maple Syrup
1 tsp. vanilla
1/2 tsp. Salt

Combine Oats and Cereals with almonds and malt in a large bowl. In second bowl whisk honey, oil, syrup, vanilla and salt. Pour liquid mixture over dry mixture, folding to coat completely. Spread evenly on a parchment paper-lined, rimmed baking sheet. Bake at 275 degrees for 40 minutes. Allow to cool completely before breaking into chunks and pieces. Serve with milk or as a crunchy snack. Enjoy!

03/06/2025

Mock-Claussen Pickles

6 english cucumbers, sliced or quartered length-wise
10 cups cold water
1/4 cup white vinegar
2 1/2 Tbsp. Kosher salt
1/4 teaspoon mustard seed
1 teaspoon dill seed
1 teaspoon dried dill
Three cloves fresh garlic pressed

Boil jars in water to sanitize. Heat lids to 180 degrees. Pack cucumbers loosely into clean jars. Combine remaining brine ingredients in a large container, stirring to dissolve the salt. Pour brine through a sieve, covering the cucumbers to the start of the jar threads. Using a spoon, divide the solids between the jars. Place clean lids on top and tighten just til resistance is felt. Do not over-tighten. Allow pickles to brine on countertop for 2 days, gently mixing by rotating the jars daily. Refrigerate and serve within 3 months. Enjoy!

02/25/2025

Verde Spinach Artichoke Dip

8 oz. cream cheese, softened well
1/3 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, pressed
2 Tbsp. Softened butter
14 oz. Can artichoke hearts, drained, pressed dry and chopped
2 cups fresh spinach, wilted in microwave for 90 seconds
3/4 cup grated Parmesan
8 oz. Block of mozzarella, grated (reserve 2 oz. For topping)
2 Tbsp. salsa verde (or your favorite hot sauce, optional)
1/8 tsp. Black pepper

In stand mixer, combine all ingredients except 2 oz. Shredded mozzarella.
Scrape down sides of bowl and mix thoroughly before spreading evenly in a 9X9”, lightly oiled casserole dish. Top evenly with remaining mozzarella. Bake at 350 degrees for 35-40 minutes or until lightly browned and bubbling. Serve with chips or toasted baguette slices. Enjoy!

02/25/2025

Homemade Honey Oat Granola

1 cup quick oats
1 cup whole rolled oats
1 cup krispie rice cereal
1/2 cup honey
2 Tbsp. Vegetable oil
1/2 tsp. Vanilla
Salt to taste

Combine all ingredients in a large bowl and stir til completely combined. Spread on a parchment paper lined, rimmed baking sheet and bake in a 275 degree oven for 30-45 minutes. Cool completely to crisp. Serve with milk. Enjoy!

02/23/2025

Spicy Thai Chicken Basil

4 Chicken tenderloins sliced thinly
2 Cups of green beans
One onion sliced
One red bell pepper sliced
2 garlic cloves, pressed
One teaspoon minced fresh ginger
Cornstarch
1 3/4 cups Chicken broth
1/4 cup soy sauce
2 Tbsp. Oyster sauce
4 shakes of fish sauce
1 Tbsp. Brown sugar
1/2 tsp dried basil
1/4 tsp dried cayenne
Salt
Peanut Oil
Rice

Rinse two cups of long grain rice. Combine with three cups of water and cook in a rice cooker.

Combine broth, soy sauce, oyster sauce, brown sugar, basil, cayenne and 3/4 tsp. Salt. Pour a Tablespoon of this sauce into a small cup and add 2 Teaspoons cornstarch, making a slurry. Add slurry back into the sauce and set aside.

In a small bowl add two teaspoons of cornstarch to two teaspoons water and make a velveting sauce. Toss chicken in velvet sauce in a bowl. Lightly brown chicken in peanut oil in a medium-high skillet. When cooked and lightly browned, set aside in a bowl to rest.

In same skillet, adding oil as needed, cook green beans for three minutes, then add onions and peppers, cooking til tender-crisp, about three more minutes. Combine ginger, garlic and some oil and add to a clear spot in skillet until fragrant, about 30 seconds. Stir into vegetables, add cooked chicken and pour broth sauce over all and simmer 2-3 minutes. Add salt and cayenne to taste. Serve over rice. Enjoy!

02/12/2025

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02/04/2025

Shop for handmade aprons at Made It On Main in Linton, IN. 💕 Made with love.

02/02/2025

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01/14/2025

Ginger Chicken and Broccoli Stir-Fry

2 Chicken breasts
1 Tbsp. Water
1 tsp. Cornstarch
1/4 tsp. Baking Soda
2 cups long grain rice
3 cups water
Peanut oil
6-8 baby carrots sliced diagonally 1/8” thick
2-3 cups broccoli cut into small florets and sections
1 onion sliced 1/4” thick
4 cloves garlic, pressed
1 Tbsp. Finely minced ginger root
1 cup chicken broth
1/4 cup soy sauce
1 Tbsp. Oyster sauce
5-6 splashes fish sauce
Ground cayenne pepper (to taste)
1 1/2 Tbsp. cornstarch
2-3 splashes Sherry
Sweet Chilli Sauce

Prepare carrots, broccoli, onion, garlic and ginger. Set cut vegetables aside in bowls. Slice chicken breast in thirds or fourths with the grain, then slice each piece against the grain into smaller 1/8” thick pieces. In a small bowl, whisk water with cornstarch and baking soda to make a velveting sauce. Place sliced chicken in a clean bowl and fold in velveting sauce, coating evenly.

In bowl or large measuring cup, whisk broth, soy sauce, oyster sauce, fish sauce, and cayenne pepper. Pour 1/4 cup of mixture into small bowl and whisk in cornstarch until smooth. Add cornstarch mixture back into large container and whisk again. (This extra step prevents lumps)

Rinse rice in fine mesh colander with clean, running water for one minute. Drain and combine with water in rice cooker. While rice cooks, heat 1-2 Tbsp. Oil in large skillet on medium-high heat. When oil glistens, sauté half of the chicken, spreading evenly to brown slightly on first side, then gently flip, browning other side. Set aside in bowl to rest. Sauté second half of chicken in the same way.

Add 1-2 Tbsp. Oil in now empty pan. Heat to shimmering and add carrots, stirring occasionally for 1 minute, then add onion, stirring for one minute, then add broccoli, stirring for 2-3 minutes. Clear a small space in the center of pan and add 1 Tbsp. Oil, ginger and garlic, simmering until fragrant, about 30 seconds and then fold into vegetable mix.

Pour Broth-based Sauce mixture into vegetable mix and add the cooked chicken. Toss with sauce as it thickens. Thin and deglaze the sauce with sherry. When broccoli is tender-crisp, remove from heat.

Serve over rice with Sweet Chilli sauce for garnish. Enjoy!