Hillman Family Recipes

1- bottle of Double Cheese Sauce  1-10 oz can of Cream of Chicken soup 2 T sour cream  4 chicken breast or 10 tenderloins  salt, pepper, onion powder and garlic powder to taste.  Put everything in the crock pot for 8-10 hrs. Chicken should reach internal temperature of 165 F. Serve with rice. 

This is a recipe from my sister Marni.  These are some of my favorite cookies. 1-1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 cup butter or margarine, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup creamy peanut butter (or chunky peanut butter and leave out the peanuts) 1 egg 1 teaspoon vanilla extract 2 cups (12-oz package) Semi-Sweet chocolate chips 1/2 cup coarsely chopped peanuts (leave out if you use chunky peanut butter) Combine flour, baking soda, salt and cinnamon in small bowl.  Beat butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy.  Beat in egg and vanilla.  Gradually beat in flour mixture.  Stir in chocolate chips and peanuts.  Drop dough by rounded tablespoon onto ungreased baking sheets.  Press down slightly to flatten into 2-inch circles. Bake in preheated 375 degree oven for 7 to 10 minutes or until edges are set but c...

This is from the better homes and gardens recipe book 1/3 cup vinegar 1/4 cup sugar 1/4 cup water 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground cloves 2 cups sliced, cooked, peeled fresh beets or (16 oz can sliced beets, drained) In a medium saucepan combine vinegar, sugar, water, cinnamon, salt, and cloves.  Bring to boiling, stirring occasionally.  Stir in drained beets.  Return to boiling; reduce heat.  Cover and simmer for 5 minutes.  Cool for 30  minutes.  Chill beets in liquid at least 8 hours before serving.  Cover and store in liquid in the refrigerator up to 1 month.  Drain before serving.

This is a recipe from my sister Aria.  This has her own twist on a recipe that she found (her comments are in parentheses). It is really yummy. 1(15 oz) can of chickpeas, rinsed and drained 3 cup chicken broth (I use the low sodium kind) 3 tbs of creamy (I use chunky) peanut butter 1 ts. peanut oil (I use olive oil) 2 onions chopped 1 (1 inch) piece of peeled fresh ginger, minced (I just use 1 ts. of ginger powder) 1 1/2 ts. curry powder 1/2 ts. ground cumin (I love this spice) 1 (14.5 oz) can diced tomatoes (I know, your favorite.  I use fire roasted) 1/4 ts. cayenne (I use red pepper flakes same amount) 2 tbs. chopped fresh cilantro (artichokes are not in the original recipe, but I try to find plain/not marinated artichokes, and put is as much as I think looks good. about 3 heads) 1.  In a blender or food processor, combine the chickpeas, 1/2 cup of the chick broth, and the peanut butter; puree. 2.  In a large nonstick saucepan or...

Another great soup recipe from my sister Lindsey. 2 medium onions chopped 2T. oil 1 roasted red pepper chopped 1 can green chilies 2tsp cumin 1tsp salt 3c dice peeled potatoes 3c. broth 2T. cilantro 1T lemon juice 1/2 c cream cheese Saute oils in the oil Stir in peppers, chillies, cumin, salt Stir in potatoes and broth bring to boil reduce and cover for 10-15 minutes Stir in lemon and cilantro Cool slightly and blender or mash half of soup stir in cream cheese. Notes: You can use neufchatel cheese in place of the cream cheese.  1/2 C of cream cheese is 4 oz. Here is a link on how to roast a red pepper.  When they are on sale at the grocery store, I stock up and roast them, then freeze them all chopped for the next time I make this recipe.

Sauce: 6 T Olive Oil 2 T lemon juice 1/2 t garlic 1 t Red wine vinegar 1/2 t oregano 1/2 t dill weed Mix.  Can prepare up to 3 hours ahead of time.  Let sit at room temperature. 3 tomatoes, roughly cubed 3/4 cucumber 1/2 red onion 1 bell pepper 1/2 C olives feta cheese Combine with sauce.  Top with feta cheese. From: Dad's Greek Salad Recipe