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!

Saturday, November 5, 2016

Make Ahead Sour Cream Coffee Cake

shared by Jennifer H.

3/4 cup butter, softened
1 cup white
2 eggs
1 (8 ounce) carton sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup packed brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon

1.     Grease and flour a 9x13-inch pan.  Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
2.     Beat eggs and sour cream into butter mixture until smooth.
3.     Whisk flour, baking powder, baking soda, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.  (Batter is very thick).
4.     Pour half of the batter into the prepared baking dish.
5.     Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle half the mixture over the batter.  Repeat layers.  Cover the baking dish with plastic wrap and chill 8 hours to overnight. 
Preheat oven to 350.  Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

Wednesday, September 14, 2016

One Pot Taco Spaghetti

shared by Patty H.  (quick and tasty recipe; I halved it for the two of us and there was plenty; love the fact that there was only one pan to clean)

1 pound lean ground beef
½ onion finely diced (optional; I added because we like onion)
1 (1.25-ounce) package taco seasoning * (see below)
1 (10-ounce can) Rotel Mild Diced Tomatoes & Green Chilies
3 cups water
8 ounces spaghetti (I broke it in half)
1/2 cup shredded Mexican blend or Monterey Jack cheese

* homemade taco seasoning
½ tsp. chili powder
½ tsp. paprika
½ tsp. sea salt
¼ tsp. cumin
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. dried cilantro
1/8 tsp. black pepper

1.     Brown meat and onion, if using, in a large stockpot or Dutch oven over medium high heat. Make sure to crumble the beef as it cooks; stir in taco seasoning. Drain any excess fat.
2.     Stir in Rotel, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through and water is mostly evaporated, about 11-12 minutes (see spaghetti package instructions)
3.     Remove from heat and top with cheese. Cover until melted, about 2 minutes.
4.     Serve immediately, garnished with a spoonful of sour cream, if desired.

Wednesday, September 7, 2016

Braised Pork Chops for 2

shared by Patty H.  (The unusual ingredients caught my eye so I wondered how this would turn out but we absolutely loved it!  The pork chops were tender, melt-in-your-mouth and the sauce was awesome.  No taste of dill pickles at all ! This made two meals for us. )

4 boneless pork chops
2 tablespoons butter, divided
1 tablespoon extra virgin olive oil
1/2 cup chopped onion (I used more onion than this)
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons prepared mustard
3/4 cup beef broth, heated
1 heaping tablespoon chopped dill pickle
2 teaspoons lemon juice
Kosher salt and coarse ground black pepper, to taste

1.     In a large skillet, heat 1 T, butter and 1 T. olive oil over medium heat.
2.     Add the pork chops and brown on both sides. Remove the chops to a plate and set aside
3.     Add the remaining tablespoon of butter to the pan; add onion and saute for 3 minutes, or until the onion is translucent
4.     Add the flour and mustard. Cook, stirring, for 1 minute. While stirring constantly, gradually add the heated beef broth, chopped pickle, and lemon juice.
5.     Continue to simmer, stirring frequently, for 5 minutes. Taste the sauce and add salt and pepper, as needed. (I added ¼  tsp. coarse ground pepper and ½ tsp. Kosher salt)
6.     Return the pork chops to skillet; spoon sauce over them. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, or until pork chops are tender.
7.     Serves with noodles