Hillman Family Recipes

My daughter Millie found this recipe in a kids cookbook (I can't remember the name at the moment to give credit).  We made it and we loved having it on ice cream. We love the simplicity of the ingredients and time to make it.  8 oz semisweet chocolate (I have used Baker's chocolate so far) 3/4 C Refined Coconut oil 1. Coarsely chop the chocolate with a knife or using a blender.  2. Place chopped chocolate and coconut oil in a microwave safe bowl.  Microwave on High for 20 second intervals until melted, stirring in between. Cool completely before using. Pour desired amount on top of ice cream and it will harden into a shell.  Note: If necessary, reheat 10-20 seconds to remelt to pouring consistency.  You can make it ahead of time, place in an airtight container, and stored at room temperature for 2 weeks. 

  Here is a quick dinner that elevates canned tomato soup.  We often pair this with grilled cheese sandwiches and salad. I got ideas to dress up the soup from  A Duck's Oven . 1 10 3/4 oz can tomato soup 10 3/4 oz milk  1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp Italian seasoning (or 1/4 teaspoon each: dried basil, oregano, thyme, rosemary) 1/4 tsp black pepper 1/8 tsp cayenne pepper (you can do more to make it more spicy) Parmesan cheese Fresh basil 1. In a saucepan, combine tomato soup and 1 can full of milk. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil.

  This salad was a big part of Thanksgiving for me while I grew up!  I love the tartness of the cranberries, crunch of the apples, and the sweetness of the marshmallows and whipped cream.  1 pkg raw cranberries 3/4 C sugar 2 C Apples, diced 3 C mini marshmallows 1/2 C walnuts, chopped 1/4 tsp salt 1 C whipped cream, whipped 1. Grind berries in a blender or food processor.  Stir in sugar & let set overnight.  2. To keep the apples from browning, dip them in a lemon juice/water mixture. 3. Just before serving, fold all the ingredients together. Makes about 8 servings.

  I love the freshness of this cucumber sandwich and the flavorful spread! It is a great way to use our plentiful cucumbers from our garden.  Spread: 8 oz of cream cheese 2 tablespoons Miracle Whip 1 teaspoon Worcestershire sauce 1/2 package Good Seasons Italian dressing mix (.35 oz of dry mix) Baguette, bagel, or toasted bread (whatever you want) 1. Combine the spread ingredients together.  3. Slice a baguette or plain bagel, spread cream cheese mixture and add slices of cucumber. Note: I didn't have a package of Good Season Italian dressing mix, so I made my own.  Here is that recipe. Good Seasons Italian dressing mix - 1/2 recipe   Original Recipe here 1/2 T garlic powder 1/2 T onion powder 1/2 T white sugar 1 T dried oregano 1/2 t ground black pepper 1/8 t dried thyme 1/2 t dried basil 1/2 T dried parsley 1/8 t celery salt 1/2 t salt Mix all ingredients together.  Store in an airtight container.  For above recipe measure out .35 oz of mix. 

  My son loves these granola bars (and the other kids do too).  We really like chocolate chips in ours.  This recipe has the ability to make the mix ins be what your family likes.  I got the recipe from Kitchen Stewardship . It has been a great use for the 20 lb bag of oats I bought at the beginning of COVID-19 shut down. 🤣 1 C butter, softened 1 C honey 4 1/2 C rolled oats 1 1/2 C whole wheat flour 1 t vanilla 1 t baking soda Mix ins ideas (up to 2 C total): mini semi sweet chocolate chips (we only do 3/4 C at most) chopped nuts dried fruit sunflower seeds coconut 1. Preheat oven to 325 F. Lightly coat 9x13 pan with cooking spray or your choice of non-stick. 2. In mixer, cream together butter and honey.   3. Add oats, flour, and baking soda. Mix until well combined 4. Stir in mix ins (by hand or on lowest setting of mixer).   5. Press mixture hard into prepared pan.  6. Bake for 15-20 minutes until golden on the edges.  7. Allow to cool for at least 10 minutes before cutting into bar

  My sister, Aria, gave me this recipe.  I love all the flavors and textures that it creates in my mouth!  (Think like the movie, Ratatouille, and he is describing a food symphony in his mouth) 😋 This recipe makes enough for two (my kids won't try it so it is plenty for Scott and me). For the banh mi bowl:   2 T soy sauce, low sodium   1/2 T Sriracha hot sauce   1/2 T honey   1/2 -1 chicken breast, cut into small pieces   1 T olive oil   1/2 C brown rice, cooked   1 small avocado, pitted and slices or cubed   1/4 C Cilantro dressing (recipe below) For the tangy carrot-cucumber slaw:   1/2 (10-oz) pkg shredded carrots (or shred your own)   1/2 C radishes, thinly sliced   1 small cucumber, halved and thinly sliced (or part of a large cucumber)   1/4 c rice vinegar   2 T olive oil   2 T honey   1/4 C fresh cilantro, chopped 1. In small bow, whisk to combine soy sauce, sriracha hot sauce, and honey. Add chicken pieces, and let stand at least 5-10 minutes. 2. Heat oil in skillet over m