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, 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.

Sunday, March 9, 2014

Parmesan Baked Potato Halves

shared by Patty H.  (when I first saw this recipe I didn't understand why all the reviews were so great - how could a baked potato be this good??? Well, trust me, it is! This is absolutely awesome.  I don't think I will ever bake a potato any other way again. )


6 medium potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese (the kind from a shaker), about 1/2 cup or to taste
garlic powder
other seasonings (to personal preference)

  1. Preheat oven to 400 degrees.
  2. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom.
  3. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter.
  4. Place potato halves face down on the butter and seasonings.
  5. Place in preheated oven and bake for 40 to 45 minutes.
  6. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato.

Thursday, February 6, 2014

Chicken Stroganoff

shared by Patty H.  (easy and very delicious)


12 ounces wide egg noodles, cooked according to package directions
1 small yellow onion, finely chopped
8-10 ounces mushrooms, cleaned, stems removed, sliced (I didn't use.)
1 tablespoon olive oil
1 tablespoon butter
1 pound boneless skinless chicken breasts cut into small chunks seasoned with salt, black pepper, and garlic powder
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar (I think this is what gave it the great flavor!)
1/2 cup sour cream or plain Greek yogurt
chopped fresh parsley for garnish
additional salt and pepper to taste

  1. Cook egg noodles according to package directions.
  2. Heat 1 tablespoon olive oil over medium high heat. Add in finely chopped onion and mushrooms and sauté for about 5 minutes, or until the onions and mushrooms are tender. Remove the veggies from the pan and set aside.
  3. Melt 1 tablespoon butter over medium-high heat. Add in chicken chunks and cook for 5-7 minutes, until the juices run clear and the chicken is cooked through.
  4. Sprinkle 2 tablespoons flour in the pan.
  5. Add in 1 cup chicken broth, 1 tablespoon Worcestershire sauce and 1 tablespoon balsamic vinegar. Stir to combine and whisk out any flour clumps. Bring to a gentle simmer and cook until the sauce starts to thicken, about five minutes.
  6. Add mushrooms and onions back in. Reduce heat to low. Stir in 1/2 cup sour cream or plain Greek yogurt.
  7. Season to taste with additional salt and black pepper.
  8. Garnish with chopped fresh parsley and serve over egg noodles.

Monday, February 3, 2014

Crockpot Asian Beef and Broccoli

shared by Dara P.

3 pounds beef, sliced (I cut up a roast and trimmed away ALL the fat)
3 cups beef stock
1 1/3 cups soy sauce
2/3 cup brown sugar
4 T. sesame seeds
6 cloves garlic, minced
5 T. cornstarch
1/2 tsp. flour
3 pounds frozen broccoli

  1. Combine beef stock, soy sauce and brown sugar until well dissolved.
  2. Add sesame seeds and garlic to the mixture. Give it a quick stir.
  3. Add beef to crockpot and cover with the mixture.
  4. Cover crockpot and cook on low for 5 hours. (I cooked it on high for 4 hours so it was ready for lunch).
  5. Remove 5 T. of sauce from the crockpot. Put in a small bowl.
  6. Add flour and cornstarch to the sauce and whisk well.
  7. Add mixture back to the crockpot and stir.
  8. Add broccoli and cover. (I actually just steamed my broccoli and added it to my rice.)
  9. Allow to cook for another hour.
  10. Serve over rice.
Note: This is for large families (of 7 or more) so this made enough for us to have 2 full meals with 5 people eating.  I made a "yellow" rice to go with it.

Ranch Cheddar Cheeseball

shared by Dara P.

1 (4 oz.) package buttermilk ranch dressing
1 T. sour cream
8 oz. cream cheese
1/2 lb. shredded cheddar cheese
2 T. jalapeno relish (this is my addition)
enough chopped pecans to roll the ball in.
Mix ranch packet and sour cream.  Add cream cheese.  Mix well and add cheese.  Roll into a ball and then roll in pecans.