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!

Wednesday, August 3, 2016

Chocolate Pecan Delight

shared by Patty H.  (Church dinners are a wonderful source of new recipes and this one is no exception! A perfect summer dessert!!)


1 cup all-purpose flour
1/2 cup butter
1 cup finely chopped pecans (I used a 2 oz. pkg. (1/2 cup) and it was plenty)
2 T. sugar

1 (8 ounce) package cream cheese
1 cup confectioners' sugar
3 cups frozen whipped topping, thawed (use 1 cup, save rest for top; I used 12 oz. size)
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
3 cups milk
2 tablespoons chopped pecans (I also sprinkled some mini chocolate chips on top)


1.     Preheat oven to 350 degrees F (175 degrees C).
2.     In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal.
3.     Stir in pecans and sugar, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
4.     In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth.
5.     In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps.
6.     Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust.
7.     Spread remaining whipped topping on top of pudding mixture.
8.     Sprinkle 2 tablespoons of chopped nuts over all.
9.     Chill in refrigerator until serving.

Sunday, July 3, 2016

M and M Cookie Bars

shared by Patty H. for Dara who asked for the recipe :)

2 ¾  cups all-purpose flour, sifted
2 ½  teaspoons baking powder
½  teaspoon salt
2/3  cup butter, melted
2 ¼  cups brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups M&M's (one 11 oz. bag)


  1. Preheat the oven to 350. Lightly spray a 10 X 15" baking pan with non-stick spray.
  2. In a large bowl, combine the flour, baking powder, and salt.
  3. In another large bowl, combine the melted butter and brown sugar, stirring until evenly distributed. Allow to cool slightly.
  4. Add the eggs, one at a time, beating very well after each one.
  5. Mix in vanilla extract.
  6. Stir in the flour mixture and when combined add in the M&M's. Spread the batter into the prepared pan.
  7. Bake for 24-26 minutes, until they are shiny and golden brown on top. Try not to over bake these or they will be dry. A cake tester will most likely not come out clean.
  8. Remove from the oven and cool completely before cutting.

Thursday, June 30, 2016

Coconut Lime Sugar Cookies

shared by Patty H. (this is the "summer of the lime."  Our family has been enjoying the taste of coconut and lime in a couple of dessert recipes.)

2¼ cups all purpose flour
½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1½ cup sugar, plus ⅓ cup for rolling
2 oz. cream cheese, cut into 8 pieces
½ cup sweetened shredded coconut
1 tsp. finely grated lime zest
6 T. butter, melted and still warm
⅓ cup oil
1 egg
1 T. milk
1 T. lime juice

2 cups powdered sugar
2 T. milk (can add more later if needed to make appropriate consistency)
1 T. light Karo syrup
1 T. lime juice
¼ tsp. coconut extract
additional lime zest, to taste
optional: additional coconut for sprinkling on top of frosting)

1.     Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2.     Whisk together flour, coconut, baking soda, baking powder, and salt. Set aside
3.     Put 1½ cups sugar, 1 tsp. lime zest and cream cheese in a bowl.
4.     Place remaining ⅓ cup sugar in a flat dish or pie plate and set aside.
5.     Pour warm butter over sugar and cream cheese and mix together.
6.     Whisk in oil.
7.     Add egg, milk, lime juice and mix until smooth.
8.     Add flour mixture and mix until dough forms.
9.     Using a scoop or spoon, drop dough balls on the reserved sugar to coat, rolling it around into a ball. Place on the baking sheet.
10. Use bottom of drinking glass to flatten dough balls until they are about 2 inches in diameter. (I occasionally dipped bottom of glass in the extra sugar to avoid sticking)
11. Bake11- 13 minutes or until edges are set and just beginning to brown.
12. Cool on baking sheet for 5 minutes and then transfer to wire rack.
13. Mix frosting ingredients to a nice spreading consistency.
14. Frost cooled cookies. You can sprinkle just a little extra coconut on top of the cookies, if desired