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, December 10, 2016

Patty's Lentil Soup

shared by Patty H.  (This is my version of bits and pieces of other lentil soup recipes.  The coriander gives is a wonderful flavor and is our favorite.)


3 strips (3 ounces) bacon, cut into 1/2-inch pieces
1 large onion, chopped
1-14.5 oz. can sliced carrots, drained (take a long knife and cut them up in the can)
1-14.5 oz. can diced tomatoes with juice
½ tsp. garlic powder
1 cup lentils, picked over and rinsed
1/2 teaspoon coriander
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)
1 cup water
1 tablespoon red-wine vinegar
1 ½ tsp. Kosher salt
¼ to ½ tsp. coarse ground pepper
½ T. dried parsley


1.     In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. (I use 1 T. butter or 1 T. olive oil because I use pre-cooked bacon that doesn’t have fat)
2.     Add onion and garlic powder and cook until onions are translucent
3.     Add lentils, coriander, broth, vinegar, salt and pepper 1 cup water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.

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.