Welcome to our family recipe site.

This is the place to share recipes with each other. The original Hilltop Cafe Cookbook, published by Debi, was a gift to all our daughters, daughter-in-laws and nieces. This online edition will let us take advantage of modern technology to continue sharing our old favorites which may not have made it into the first edition and also allow us to share new recipes that we have. Just email your recipes to me to get them added to the site. Enjoy!

Tuesday, January 13, 2015

Slow Cooker Chicken Tortilla Soup

shared by Patty H. (this was a crockpot recipe I found and "tweaked" a bit; it has a great mellow taste that I think even kids would like; I cooked it in a big pan on top of the stove because I was in a hurry)

4 boneless, skinless chicken breasts (I used enough chicken tenders to cover the bottom of the pan)
2-15 oz. cans diced tomatoes, undrained
1-4 oz. can diced, mild green chiles, drained
1-15.25 oz. can black beans, drained and rinsed
1-14.5 oz. can chicken broth
1/2 to 1 whole onion, diced
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. cilantro
1 tsp. salt
1/4 tsp coarse ground pepper
1 T. lime juice

  1. Place chicken in bottom of slow cooker.
  2. Combine all remaining ingredients and pour mixture over chicken
  3. Cook on low 6-7 hours or high 3-4 hours.
  4. Remove chicken and shred with two forks; return chicken to slow cooker.
  5. Serve with tortilla chips, shredded cheese and sliced avocados is desired.

Saturday, January 3, 2015

Cheese Sauce Topping for Baked Potatoes

shared by Patty Hallam (this is an easy and tasty recipe.  The kids are getting big enough that I had to triple it the last time they were here)

3 1/2 tsp. cornstarch
1/4 tsp. garlic powder
1/4 tsp. salt
dash of pepper (I use coarse ground pepper)
1 cup milk
1 cup shredded cheese (I usually use Monterrey Jack / Colby)
1/2 tsp. Worcestershire sauce
3 T. butter

  1. Place cornstarch, garlic powder, salt and pepper into a medium sized sauce pan
  2. Pour 1 cup of milk over the dry ingredients and whisk together to combine
  3. Heat the mixture over medium high heat, whisking constantly to avoid scorching
  4. Bring to a boil and then remove from the heat
  5. Add the shredded cheese, Worcestershire sauce and butter. Whisk until smooth. Serve

Orzo with Sausage and Cranberries

shared by Patty H. (sounds like a strange combination but it was delicious and just as good the next day for leftovers)

12 ounces orzo, uncooked
1/2 lb. sausage
1 small onion, chopped
3 1/2 cups chicken broth
1 1/2 cups orange juice
1/2 cup dried cranberries
1/2 tsp. dried sage

  1.  Cook sausage and onion in a non-stick skillet until browned, stirring frequently to break sausage into small pieces
  2. Stir in orzo, chicken broth, orange juice, cranberries, and sage; bring to a boil, stirring occasionally
  3. Reduce heat and simmer covered until most of the liquid is absorbed, about 15 minutes
  4. Remove from heat and let stand covered for 10 minutes.
  5. Toss and serve
(Note:  I browned the sausage ahead of time and drained it on a paper towel.  I put the sausage back in the skillet while the onion was cooking)

Braided Dill & Onion Bread

shared by Patty H.  (if you like dill, you will love this bread; made it for the first time today and it is awesome!!)

1 package (1/4 oz.) active dry yeast
1/4 cup warm water
1 cup plain yogurt
1 small onion, finely chopped
1/4 cup sugar
2 tablespoons butter, softened
1 egg
1 tablespoon dill
1 teaspoon salt
3 to 3-1/2 cups all purpose flour

  1. In a large bowl, dissolve yeast in warm water.
  2. Add the yogurt, onion, sugar, butter, egg, dill, salt and 1 cup flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  4. Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.
  5. Punch dough down.  Turn onto a lightly floured surface; divide into thirds
  6. Shape each portion into a 20-inch rope.  Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under.
  7. Cover and let rise until doubled, about 30 minutes.
  8. Bake at 350 for 35-40 minutes or until golden brown.  Remove from pan to a wire rack to cool. (note:  I checked mine at 25 minutes and took it out at 30 minutes)
Yield: 1 large loaf

Tuesday, December 2, 2014

Crockpot Pork Chops and Potatoes

shared by Dara P.

4 Yukon Gold potatoes, sliced in half with skins on (can use other types of potatoes)
4 pork chops bone-in or boneless
2 packages dry pork gravy mix
1 package onion soup mix
1 box chicken broth
2 cans cream of chicken soup

  1. Combine all ingredients in crockpot.  Cook on high for 4 hours.
  2. Makes quite a bit of gravy but it makes everything moist.

Sunday, November 30, 2014

Sweet Potato Souffle

shared by Donna C. at Thanksgiving 2014

3 cups cooked and mashed sweet potatoes (about 2-3 small baked potatoes)
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
12 T. unsalted butter, divided
1 T. vanilla extract
1/2 tsp. salt
1 cup light brown sugar, packed
1/2 cup self-rising cake flour
1 cup pecans, chopped

  1. Preheat the oven to 400 degrees.  Lightly grease an 8-inch square baking dish.
  2. In a large bowl,combine the sweet potatoes, sugar, eggs, milk, 8 tablespoons butter melted, vanilla and salt.
  3. Pour the mixture into the prepared baking dish.
  1. Combine the brown sugar, 4 tablespoons butter cubed at room temperature, flour and pecans in a separate bowl.
  2. Crumble the topping over the sweet potato mixture.
  3. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

Monday, November 24, 2014

Orange Fluff

shared by Dara P.

2 - 14 oz. cans mandarin oranges (drain 1 can)
1 pkg. orange flavored jello
1 tub whipped topping

Stir the dry jello mix with the oranges; fold in the whipped topping.

Note: This stuff was such a huge hit I made 3 batches in three days! :)

Pecan Pie Cheesecake Bars

shared by Dara P.

1 1/2 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar, divided
1/2 cup butter, softened
2 cups finely chopped pecans, divided
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 1/2 teaspoons vanilla extract, divided
1/2 cup light corn syrup
1/3 cup butter, melted and cooled slightly
3 large eggs, lightly beaten
1/2 teaspoon salt

  1. Preheat oven to 350
  2. For the shortbread layer:  In a medium bowl, combine flour and 3/4 cup brown sugar.
  3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  4. Stir in 1/2 cup pecans.
  5. Press mixture evenly into bottom of a greased 9 X 13 baking pan. Bake for 10 minutes.
  6. Remove from oven and cool slightly, about 10 minutes.
  7. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixture outfitted with a paddle attachment and beat at medium speed until smooth.
  8. Beat in sugar; add milk and 2 teaspoons vanilla and beat until combined.
  9. Pour the cream cheese mixture over the cooled shortbread layer.  Bake for 15 minutes; remove from the oven and cool slightly, about 10 minutes.
  10. For the pecan pie layer:  In a medium bowl, comine the remaining 3/4 cup brown sugar, corn syrup and melted butter.
  11. Gently stir in the eggs, salt and remaining 1/2 teaspoon vanilla extract.
  12. Stir in 1 1/2 cups pecans.  Pour pecan mixture over cooled cheesecake layer.
  13. Bake for 35-40 minutes or until center is set and pecan pie layer is a rich brown color. 

Monday, April 21, 2014

Spaghetti Squash

shared by Dara P.

  1. Put the whole squash in the crockpot with 1/2 cup water.
  2. Cook on high 3 to 4 hours.
  3. When done, cut in half, scrape out the seeds, etc. and keep all the yummy "spaghetti."
  4. We use it in place of potatoes if making cheesy potato casserole but it is also an amazing replacement for spaghetti noodles when making spaghetti.
  5. Easy and healthy!

Monday, March 31, 2014

Mexican Corn Salad

shared by Dara P.

4 cups frozen corn, cooked and chilled
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup red onion, diced
1 cup mayonnaise
1 cup shredded cheddar cheese
1 cup chili cheese Fritos, crushed

  1. Combine cooked and cooled corn, peppers, onions, mayonnaise and cheese.
  2. Cover and refrigerate 30 minutes or until chilled.
  3. Stir in crushed chips prior to serving.