Recipes

These recipes are tried and true recipes from our family and Hillacres loyal market patrons. If you are tired of the same old meals, this is just for you!

Do you have a favorite recipe using Hillacres Pride Cheeses and meats? Please send it our way so that we can share!  Please email. Thank you!

This is Caroline’s favorite birthday meal-and is so easy it makes a great dinner any time.

Ingredients:

  • 1/2 cup butter, melted
  • 3/4 cup bread or cracker crumbs (we use club crackers)
  • 1 cup shredded Hillacres Pride Garlic & Chive Cheese
  • 1/4 cup parmesan cheese
  • 4 boneless skinless chicken breasts

Directions:

Combine bread crumbs and cheeses. Dip chicken in butter, then in crumbs to coat. Place chicken on greased baking pan. Drizzle with remaining butter. Bake 30-40 minutes at 350 degrees.

*substitute your favorite Hillacres cheese.

Ingredients:

  • 1/2 pound Maryland Crab Meat
  • 8 ounces cream cheese
  • 1 tsp Worcestershire sauce
  • 1/2 cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1/2 tsp dry mustard
  • 1/2 cup Hillacres Pride Old Bay Cheddar Cheese, divided

Directions:

Mix all ingredients, except crab meat and 1/4 cup cheddar cheese, in large bowl. Add additional milk if needed to make mixture creamy. Fold in crab meat. Pour into a greased 1 quart casserole dish. Top with remaining cheese. Bake at 325 degrees for 30 minute, until brown and bubbly. Serve with crackers or french bread. It is also delicious over fries or added to a burger.

This can also be made by combining all ingredients in a crock pot and cooking 2 hours on high, or 4 hours on low.  We double the recipe for the crock pot.

Courtesy of Judy Graves
(use your favorite Hillacres Pride Cheese)

Ingredients:

  • 1 lb tomatoes, peeled and quartered, canned or fresh
  • 1 medium to large zucchini, sliced
  • 1 cup Hillacres Pride Cheese, shredded
  • 1/4 cup each chopped, celery, peppers, onion
  • 1/2 tsp each, chopped garlic, basil, thyme, salt

Directions:

Cook tomatoes, zucchini, celery, onion and peppers until tender. Drain excess liquid to leave about 1/2 cup. Add spices. Place in casserole dish, sprinkle cheese on top. Cook in 350 degree oven until cheese melts.

Do you have a favorite recipe using Hillacres Pride Cheeses that you would like to share? Please email it to us. Thank you.

Ingredients:

  • 2 pounds Hillacres Pride ground beef, browned and drained
  • 2 cans cream soup (mushroom works well)
  • 1 pound bag of frozen tater tots
  • 1 pound Hillacres Pride Cheese
  • Frozen mixed vegetables, optional

Directions:

Mix beef and soup and place in 9×13 baking dish. Place tater tots on top and cover with shredded cheese. Bake at 350 degrees for 45-60 minutes.
If desired, mix frozen vegetables with ground beef.

(use your favorite Hillacres Pride Cheese)

Ingredients:

  • 2 lbs. frozen hash browns (diced is best)
  • 2 cups Hillacres Pride Cheese, shredded**
  • 1 pint sour cream
  • 1/2 cup butter, melted
  • 1 can cream of chicken soup.

Directions:

Combine all ingredients and spread in greased 9×13 baking dish. Bake 50-60 minutes at 350 degrees.

** Use Cheddar or Colby cheese, or for variety replace 1 cup of cheese with Hot Pepperjack, Italian Seasoning, Dill, Garlic & Chive or Smoked Cheeses

Do you have a favorite recipe using Hillacres Pride Cheeses that you would like to share? Please email it to us. Thank you.

(uses Hillacres Pride Italian Seasoning and Colby Cheeses)

Ingredients:

  • 1 Boboli Pizza Crust (or any type)
  • Prego Spaghetti Sauce
  • 8 ounces Hillacres Pride Italian Seasoning Cheese
  • 4 ounces Hillacres Pride Colby Cheese
  • Toppings of choice

Directions:

Spread spaghetti sauce on pizza crust. Shred cheese and spread over sauce. Add topping of choice and bake about 10 minutes at 400 degrees (or until cheese is melted and crust is cooked, if needed)

Alex is inventive with his boboli crusts-

BBQ chicken- saute diced chicken in olive oil with garlic salt.  Use ranch dressing on the crust, top with chicken, cheddar & conestoga cheese and add a swirl of BBQ sauce on the top

Buffalo-Saute chicken in franks hot sauce.  Use blue cheese dressing on the crust, top with chicken, chipotle cheddar and colby cheese.

Ingredients:

  • 1/2 cup of Season Salt
  • 1/4 cup of Paprika
  • 5 teaspoons of garlic powder
  • 4 teaspoons of dried oregano
  • 2 teaspoon of black pepper
  • 2- 3 pound Hillacres Pride rump, eye or sirloin tip roast

Directions:

Mix seasonings together and rub on beef and let it sit for few hours to 1-2 days in refrigerator. I cook it until the meat thermometer is about 160, but other people may like it more done than that. Grill using indirect heat or cook in the oven on 225 degrees.

Original recipe by Susan Lynch, crock pot adoption by Hillacres Pride

 

 

CROCK POT VERSION

Prepare the rub, and rub on chuck roast (recipe is enough rub for at least 2 roasts).  Cook on low 8-10 hours until meat can be shredded with a fork.  If you have a kitchen aid stand mixer, you can shred the meat with the beater in minutes.

This recipe is from a long time market patron Susan Lynch. She says “This recipe is great-it has no carobs – but you have to use Hillacres cheese and eggs!”

Ingredients:

  • 8 oz Hillacres Pride cheddar cheese (or your favorite flavor)
  • 1 cup of heavy cream, light cream, 1/2 & 1/2, or milk (not low fat or skimmed)
  • 3 eggs Pinch of salt

Directions:

Mix the salt, eggs, and cream by hand in a bowl. Grate the block of cheese. Dump the grated cheese into the egg and cream mixture and stir until mixed. Pour it all into a very lightly buttered pie pan and bake at 350 degrees for 20 to 30 minutes. We bake ours longer because we like it a little crusty around the edges. Take out of the oven and let sit for 5 to 10 minutes before serving.

She’s made this:

  • with Hillacres Pride bacon on the bottom. Just fry it. Drain it. And place it on the bottom then pour the cheese mixture over top.
  • with cooked zucchini and onions and mushrooms on the bottom (from the market, of course)
  • with steamed broccoli & bacon on the bottom

Ingredients:

  • 8 oz egg noodles, cooked
  • 1 pound Hillacres Pride ground beef, browned
  • 2 cups corn, cooked
  • 8 oz cream cheese
  • 1 can cream of chicken soup
  • ½ cup milk

Directions:

Preheat oven to 350 degrees. Mix all ingredients together. (I usually place cream cheese in drained hot noodles to help it melt). Place in 2 quart casserole dish and bake 45 minutes. Can be placed in crock pot and cooked 2 hours on high or kept warm on low for gatherings.

Ingredients:

  • 1 pound Hillacres Pride ground beef, browned
  • 1 med bag Doritoz, crushed
  • 1 head lettuce, chopped or shredded
  • 1 tomato chopped
  • 8 oz Hillacres Pride cheddar cheese, shredded
  • 1 8 oz bottle Catalina dressing.

Directions:

Mix all ingredients together just before serving. Ground beef should be warm but not hot.

Ingredients:

  • 1 pound Hillacres Pride ground beef
  • 1 small onion
  • 2 cups cooked rice
  • 2 Tbsp soy Sauce
  • 1 Tbsp sugar
  • 1 egg, beaten

Directions:

Sauté onion slightly then add ground beef and brown. Drain beef. Add cooked rice and heat through. Sprinkle with sugar and soy sauce and mix. Turn heat to high and pour beaten egg over mixture and stir all contents of pan to cook egg thoroughly.

Ingredients:

  • 2 lbs Hillacres Pride ground beef
  • 2 cans whole corn, drained
  • 2 can creamed corn
  • 10 med potatoes
  • Milk and butter to make mashed potatoes.

Directions:

Brown ground beef and drain. Place in bottom of large casserole dish. Put 4 cans of corn in layer over ground beef. Cook potatoes and mash with milk and butter. Put over corn layer. Bake 45 minutes at 350 degrees. Can be made ahead and refrigerated-then bake 1 hour 15 minutes or until heated through.

Serves 6-8, can be halved for a smaller family

Ingredients:

  • 1 ½ pound Hillacres Pride ground beef
  • 1 egg, beaten
  • ¼ cup milk
  • 2 Tbsp ketchup
  • 1 tsp Worcestershire sauce
  • ¾ quick cook oats
  • ¼ finely chopped onion
  • ¼ fresh parsley, minced
  • ½ tsp salt
  • dash pepper

Directions:

Mix all ingredients together. I find it easiest to mix the seasonings, then mix in the ground beef. Roll into 1 inch balls (or larger if you like). Place on metal rack set on a cookie sheet. Bake in 400 degree oven for 10 minutes-turn and bake another 10-15 minutes, until cooked through. Large meatballs will need to cook longer.

Ingredients:

  • 2 cups small pasta shells
  • 1 lb Hillacres Pride ground beef
  • 2 Tbsp butter
  • 3 oz cream cheese
  • 1 tsp chili powder
  • 1 ½ cup taco sauce
  • 2 cup Hillacres Pride cheese
  • 1 ½ cup tortilla chips, crushed

Directions:

Cook pasta shells according to package. Drain and toss with butter. Brown ground beef and drain. Stir in cream cheese, chili powder and salt, simmer 5 minutes. Mix pasta, ground beef mixture and taco sauce. Place in greased 9×13 baking dish. Cover and bake at 350 degrees at 15 minutes. Uncover and top with chips and cheese. Bake an additional 15 minutes.

Ingredients:

  • 4 medium bell peppers
  • 1 ½ cups Pasta Sauce, divided
  • 1 cup shredded Hillacres Pride Cheese

Filling:

  • Filling 1 lb Hillacres Pride ground beef, browned
  • 1 cup cooked rice
  • ¼ cup chopped onion
  • ¼ cup chopped celery
  • 1 clove garlic, chopped
  • ½ tsp salt pepper to taste
  • 1 medium tomato, chopped and seeded

Directions:

Mix all ingredients together. I find it easiest to mix the seasonings, then mix in the ground beef. Roll into 1 inch balls (or larger if you like). Place on metal rack set on a cookie sheet. Bake in 400 degree oven for 10 minutes-turn and bake another 10-15 minutes, until cooked through. Large meatballs will need to cook longer.

Ingredients:

  • 1 pound spaghetti, broken up (uncooked)
  • 2 cans whole corn with juice
  • 2 cans creamed corn
  • 1 lb Hillacres Pride Cheeses, cubed
  • ¼ cup butter

Directions:

Mix all ingredients together as best you can. Place in 350 degree oven for about 15 minutes, stir. Cook another 15 minutes, stir. Cook an additional ½ hour. This is a great potluck dish and always a hit!

Sauce Ingredients:

1 cup hot sauce (Frank’s Hot Sauce is traditional)
4 tbsp Hillacres Pride Butter
2 1/2 tbsp honey
1 large clove of garlic finely minced

Directions:

Combine all ingredients in a sauce pan and cook over a medium heat until butter is melted. Continue to simmer over a low heat while preparing the wings. Be sure to stir your sauce occasionally and when your wings are finished frying you will have a rich, thick, spicy and slightly sweet sauce for coating your wings!

 Wings Ingredients:

2 packages of Hillacres Pride chicken wings
Salt and Pepper to taste
2-3 cups canola oil (for frying)

Directions:

Personally I don’t have a deep fryer and I think the purchase of one could be my undoing so here is how I cook the wings =)…

To make the wing I use a regular sauce pot and fill it half way with canola oil. I light the stovetop to about 3/4 of the highest setting (4.5 on my stove which has 6 as the highest setting) and heat the oil for ten minutes so it is good and hot. While the oil is heating I prepare the wings by separating the leg from the wing and then the tip from the wing (I save the tips in the freezer for making stocks and soups).

Now it is time to fry! I fry the wings for approximately 10 minutes and the legs a little longer closer to 15 minutes, until the skin is crispy and golden brown.
I recommend keeping the wings warm in a low oven while you finish frying. When all the wings are finished combine the wing sauce and the wings in a large bowl and stir to evenly coat the wings. I like to enjoy my wings with some blue cheese dressing and celery sticks.

12 to16 oz fresh or dried spinach pasta 
2 tablespoons olive oil
3-4 cloves garlic, chopped
1 lb Hillacres hot Italian sausage, casings removed (4 links)
10-16 oz frozen peas, thawed 
3/4 cup white wine 
1 cup chopped tomatoes
1 teas dried Italian seasoning (or to taste)
1/4 tsp red pepper flakes (or to taste)
1 lb Hillacres ricotta cheese
Fresh basil leaves, sliced or torn (about 1 cup)
1/4 cup fresh grated Romano cheese, + more to serve
Salt and pepper 
Save a cup pasta water
 
Sauté the garlic and red pepper flakes in olive oil over medium-high heat about 1 minute. Add the sausage, using a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes, remove and set aside.
 
Meanwhile cook pasta in salted water according to package directions. 
 
Add the peas and wine to the sauté pan, cook about 3 minutes and, using the back of the wooden spoon, smash the peas. Add tomatoes and sauté a few minutes. Off the heat (or on very low) add the pasta directly from the water. Add the ricotta cheese and sausage and toss to coat. Season with Italian seasoning and salt and pepper to taste. Add enough pasta cooking water to make a sauce. Off the heat, add the basil and Pecorino Romano. Toss gently to coat and serve with more cheese, red pepper flakes, and basil.
 
Thank you to Joanne Wazny for sharing this recipe

Ingredients:

1 pound ground pork
6 to 8 oz. ricotta cheese
1 Tablespoon dried parsley
1 green onion (scallion) minced (or 1Tablespoon minced onion)
salt to taste
pinch of garlic powder
1/3 cup panko crumbs (or bread) crumbs
2 Tablespoons grated Parmesan cheese

Mix all ingredients together and drop walnut sized meatballs into a pot of your favorite tomato sauce.  Simmer in the sauce for 30 to 60 minutes.  Meatballs will be soft.

If you have an Instant Pot…12 minutes on pressure with natural release.  Sauce and meatballs in the pot cooked together.

Thank you to Susan Lynch for providing this recipe

8 oz (~20) jumbo pasta shells
1/2-3/4 cup diced yellow onion
2-3 cloves garlic, diced
1/2 tsp Red pepper flakes (or to taste)
8 oz Hillacres ground chicken
5 oz frozen artichokes, thawed & coarsely chopped
10-12 oz Hillacres ricotta cheese
1/2 cup grated Parmesan or Romano
1 large Hillacres egg, lightly beaten
2 Tbsp chopped basil or 1 tsp dry herb mix of any kind
2 Tbsp chopped fresh flat-leaf parsley
3/4 – 1 tsp Aleppo Pepper (or to taste)
1/2 tsp Kosher salt (or to taste)
1/2 tsp freshly ground pepper (or to taste)
3-4 Cups Marinara Sauce
3 oz grated mozzarella
 
Saute onion sprinkled with Kosher salt in 1 Tbsp EVOO until it softens, about 3 minutes. Add garlic and red pepper flakes, cook one minute. Break in ground chicken, 
season with about 1/4 tsp each salt and pepper. Saute till chicken meat is slightly golden. Stir in the artichokes; cook a few minutes then remove from heat and let cool.
 
Cook the shells in boiling, salted water until very firm to the bite—4-5 min. Drain.
 
Mix together in a large bowl ricotta, grated Parmesan, egg, parsley, basil or dried herbs, Aleppo pepper, about 1/4 tsp each salt and pepper. Stir in cooled chicken mix.
 
Cover the bottom of baking dish with thin layer of marinara sauce. Stuff each shell with about 2 Tbsp of chicken mixture. Place the stuffed shells in the baking dish. (should have enough filling for at least 20 shells) Drizzle the remaining marinara over the shells, top with the grated mozzarella. Bake at 400 degrees for about 20-25 minutes.
 
If you want to freeze half of the recipe (or double it to freeze a second dish):  
Line a baking dish with a large piece of saran wrap. Add a layer of marinara; add stuffed shells. Do not top with sauce and Mozzarella. When frozen solid, remove from dish and wrap tightly with saran wrap. Place in a freezer bag and return to freezer for up to one month. When ready to bake, remove from plastic wrap, place in dish, top with sauce and cheese. You can let thaw or bake frozen. If baking while still frozen, allow longer time, 45-60 minutes.
 
Makes 20 jumbo shells
Thank you to Joanne Wazny for sharing this recipe

Ingredients

  • 4 Hillacres leg and thigh quarters
  • 1/2 tsp of black pepper
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/2 cup brown sugar
  • 1 can 6 oz of pineapple juice or juice from a can of pineapple
  • 1/3 cup soy sauce
  • 2 Tbsp water

Instructions

Place chicken in crock pot and season lightly with the salt, pepper, paprika and garlic powder.  Whisk together the brown sugar, pineapple juice and soy sauce and water; pour around chicken.Cover and cook on low for about 6-7 hours. Chicken will fall off the bone.

Ingredients:

1 tbsp Olive Oil

½ a Medium Onion Diced

1 Red Bell Pepper Diced

2 Small or 1 Large Zucchini Sliced Thin

1 ½ tsp Garlic Powder

½ tsp Salt or To Taste

½ tsp Ground Black Pepper or To Taste

½ tsp Red Pepper Flakes (Optional)

1 tsp Italian Seasoning

½ c Tomato Sauce

¼ c Hillacres Pride Susquehanna Cheese Shredded

¼ c Hillacres Pride Cheddar, Shredded

 

Method:

  1. Add oil to a large non-stick skillet over medium heat. When oil shines add onion and sauté for 3-4 minutes until soft and translucent.
  2. Add bell pepper and continue to sauté for 4-5 more minutes until onion is beginning to caramelize and peppers are soft.
  3. Add zucchini and sauté for an additional 3-4 minutes until zucchini has begun to soften. Add all of the spices and cook for 30 seconds or until fragrant. 
  4. Add the tomato sauce, stir to combine, and cover, stirring occasionally.
  5. Cook over medium-low heat until all vegetables are tender about 5-6 minutes.
  6. Add water a tablespoon at a time if sauce thickens too quickly.
  7. When the vegetables are cooked through add the shredded cheeses on top, and cover cooking for an additional 2-3 minutes or until all cheese is melted. Serve and enjoy!

Ingredients

  • 2 pounds Hillacres Pride ground beef
  • 1 tablespoon cumin
  • 2 teaspoon kosher salt
  • 2 teaspoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 small onion (minced)
  • 2 cloves crushed garlic
  • 1/4 cup minced red bell pepper
  • 1/2 cup water
  • 1 cup tomato sauce
  • 1 bay leaf

Instructions

Slow Cooker Recipe:

Brown the beef. Add the dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with 1/2 cup water, bay leaf and tomato sauce. Cover and cook on low 6 to 8 hours. Discard the bay leaf. Top with shredded cheddar, lettuce, tomatoes, sour cream or your favorite toppings

Ingredients

  • 1 tube (12 ounces) refrigerated buttermilk biscuits (not Grands)
  • 1 pound ground beef
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon chili powder
  • 1 cup shredded Hillacres Pride cheddar cheese

Directions

  • 1. Separate dough into 10 biscuits; flatten into 5-in. circles. Press each onto the bottom and up the sides of a greased muffin cup; set aside.
  • 2. In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling beef; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well.
  • 3. Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving.
Ingredients
  • 1lb Ranch Steak, Trimmed
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Extra Virgin Olive Oil
  • Salt & Pepper to Taste
  • 1 to 1 1/2 Cup Stir Fry Sauce
  • 2 Cups Sticky White Rice
  • Sesame Seeds, Toasted
  • Stir Fry Vegetables of Your Choice
  • Broccoli Florets, 1 Cup
  • Sugar Snap Peas, 1 Cup
  • Carrots, Sliced, 1 Cup
 
Stir Fry Marinade
  • 2 Tbsp Extra Virgin Olive Oil
  • Juice of 1 Lime
  • 1 Tsp Fresh Ginger, Grated
Directions
1. Prepare the marinade by mixing 2 Tbsp extra virgin olive oil, fresh lime juice, and ginger.
2. Trim the Ranch Steak in 1/2” slices, cutting on the bias.
3. Place the sliced steak in a ziplock bag and cover with marinade. Refrigerate for 1-2 hours to allow the steak to marinate.
4. While the steak marinates, slice the carrots and steam the broccoli, carrots, and sugar snap peas for 2 minutes. You can also use frozen stir fry vegetables. Thaw and bring to room temperature while the steak marinates.
5. Cook the rice according to instructions on the package.
6. In a hot skillet, add the sesame and olive oil. Quickly sear the beef strips, cooking 2 minutes per side. Remove beef from pan.
7. Add white wine to pan to deglaze. Pour in marinade mixture and simmer for 2 minutes.
8. Return beef to pan and add stir fry sauce.
9. Stir fry or saute together for 1 minute. Add vegetables and stir, coating the vegetables in the sauce mixture.
10. Serve over sticky rice and garnish with sesame seeds.
This light and simple meal includes sausage, crispy bacon, tender asparagus, and peas. It’s easy, fast, and all cooks together in a skillet!
Ingredients 
  • 1 tbsp olive or avocado oil
  • 4 fully cooked italian sausages, sliced into circles, 1/4-inch thick
  • 4 slices bacon, diced
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • 1 lb asparagus, trimmed, cut into thirds
  • 8 oz english peas, shelled
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 tsp garlic, minced
Instructions
  • Add diced bacon to a large skillet. Sauté on medium to medium-high heat until almost crispy, stirring occasionally. When bacon pieces are close to crispy, add oil and sliced sausage. Sautè, flipping sausage frequently, for 2 to 3 minutes or until sausage slices have some browning and bacon is crispy. Remove sausage and bacon from pan and set aside.
  • Add butter to skillet with the asparagus and peas. Sprinkle with salt, pepper, and garlic powder. Add lemon juice. Stir and cook for 3 to 4 minutes or until asparagus is crisp tender.
  • Reduce heat to medium. Add sausage and bacon back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired.
  • Serve with pasta or risotto.
Adapted from thewholecook.com
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