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!

Sunday, May 1, 2016

Lemon Brownies

shared by Dawson H. (who made them for the 2016 reunion and they were fantastic!)



1 ½ c flour
1 ½ c sugar
1 c butter, softened
1 t salt
4 eggs
4 T lemon juice
2 T lemon zest plus more for icing

Icing:
2 ½ c confectioners’ sugar
1/3 c lemon juice (plus zest)
½ t vanilla extract


Directions:
  1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish.
  2. Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. 
  3. Whisk eggs, 4 tablespoons lemon juice, and 2 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes.
  4. Pour batter into the prepared baking dish.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch.
  6. Whisk confectioners' sugar, 1/3 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.

Monday, April 25, 2016

Tex Mex Oven Baked Chicken

shared by Patty H.  (This was moist, delicious, fork tender and SO EASY!)



Ingredients:
2 large chicken breasts (I used 4 chicken tenders)
¼ cup brown sugar
2 T. taco seasoning (see note below)

Directions:
1.     Preheat oven to 425 degrees
2.     Line baking dish with foil
3.     Mix sugar/spice mixture
4.     Dredge chicken on both sides in sugar/spice mixture
5.     Place in foil lined baking dish
6.     Cook at 425 for 20 minutes


Instead of taco seasoning, I used the following mixture:
½ tsp. chili powder
½ tsp. paprika
½ tsp. sea salt
¼ tsp. ground cumin
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. dried cilantro
1/8 tsp. coarse ground black pepper

This is also the mixture I use for taco seasoning for 1 lb. of hamburger for tacos

Friday, April 22, 2016

Mexican Skillet Rice 2

shared by Patty H.  (I have another Mexican Skillet recipe that I make frequently but I believe this one is even better!)



Ingredients:
1 lb. lean ground beef, cooked and drained
1 cup onion, finely chopped
1 packet taco seasoning (* used my homemade version)
1 cup frozen corn (* used a can of black beans drained and rinsed)
1 cup salsa
1 cup uncooked long grain white rice
2 cups chicken broth (used 1 can broth plus 4 T. water)
1-10 oz. can mild Rotel
1 cup shredded cheese
Toppings:  black olives, diced tomatoes, sour cream, cilantro

Directions:
1.     Brown meat and onion; drain if needed
2.     Stir in seasoning
3.     Add corn (beans), salsa, rice, Ro-Tel and chicken broth.  Stir
4.     Bring to a boil; cover and reduce heat to simmer
5.     Cook 15-20 min or until rice is cooked and liquid is absorbed
6.     Sprinkle cheese over the top; cover until cheese is melted
7.     Add desired toppings or serve a helping and let diners add own topping