Hillman Family Recipes

These are one of the best baked beans I have ever had.  My sister, Lara, made them for her daughter's mission party. Scott has never been a fan of baked beans, but he tried these and wants to have them again.  The recipe is from Amy+Jacky .  Soak Navy Beans: 1lb dried navy beans 1 T salt 6 C cold water Baked Bean sauce and aromatics: 6 strips thick cut bacon, roughly diced 1 small onion, roughly diced 2 cloves garlic, roughly chopped 1 3/4 C cold water 1/4 C molasses (the original recipe recommends blackstrap) 1/4 C maple syrup 1 T light soy sauce 1/4 t salt 2 bay leaves Ground pepper to taste 2 t dijon mustard 1 t apple cider vinegar 1. Soak Navy Beans Overnight: place beans and salt in large container.  Pour 6 C water and give a stir.  Allow to soak overnight (8-16 hours).  After, drain water from beans. Rinse beans with cold water and drain well.  2. Press [Saute] on Instant pot.  Place chopped bacon in pot to cook. ...

My sister, Abigail, brought this to a family get together and I loved it and loved her presentation of it. She deconstructed it and it makes for an easy way to have cheesecake. When I want a zesty sweet treat, I turn to this.  The original recipe is found on the blog, My Baking Addiction . Below is a half recipe.  Don't forget to thaw your whipped topping and let your cream cheese soften 1/3 C sugar Zest of 1 lemon 4 oz cream cheese (1/2 8 oz block), softened 1 t lemon juice, fresh 1/2 t vanilla 4 oz whipped topping (1/2 8 oz tub), thawed 1/2 C raspberries, fresh or frozen, slightly mashed with a fork Graham crackers, honey flavored 1. In large mixing bowl, mix together the sugar and lemon zest until sugar becomes moist and fragrant. 2. Add cream cheese and beat with electric mixer until smooth. Add lemon juice and vanilla until combined. 3. Using rubber spatula, fold in whipped topping (thawed), until well blended.  Fold in raspberries.  4. Place in...

We make these buns because they are good and we don't eat an entire package of hot dog buns from the store before they get moldy or get freezer burn. This is from an recipe on AllRecipes.com . This recipe is half of the original.  It can also be used to make hamburger buns. My kids like these buns with their hot dog on the side.  Preheat over 400. 1/2 C milk 1/4 C water 2 T butter 2 1/4 C flour 1 1/8t yeast 1 T sugar 3/4 t salt 1 egg (white and yolk separated) 1. Heat together milk, water, and butter.  Set aside to cool. 2. Mix 1 C flour, yeast, sugar and salt in mixing bowl. Add milk mixture when it cools to 110-115 F. (Adding it too warm will kill the yeast and the dough won't rise). Combine. 3. Add egg white and mix.  Add 1 1/4 C flour, a little at a time until combined. 4. Knead for about 8 minutes. For hot dog bun, divide dough into 8 equal pieces. Shape each piece into a 6 x 4 inch rectangle. Starting at the longer edge, roll up tight and pi...

The first time I had this was in college and we had "snacks" for one of our dietetic classes.  I love bringing this to family parties during the summertime.  Most of the time, I don't have anything left to bring home.  I adapted this recipe from Annie's Fruit Salsa and Cinnamon Chips .  I usually make the salsa from whatever fruit I can get in season. Fruit Salsa :  2 apples, diced 1 lb strawberries, diced 8 oz raspberries (or a combination of any kind of berry in season) 2 kiwis, peeled and diced (or peaches or plums or whatever fruit you like) Cinnamon Chips :  10 (10 inch) whole-wheat tortillas Butter-flavored cooking spray Cinnamon-sugar mixture (see note at end) 1. For fruit salsa: mix all fruit together in bowl. Cover and chill in the refrigerator for at least 15 minutes. 2. For cinnamon chips: Preheat oven 350.  3. Using the cooking spray, coat one tortilla on both sides.  Cut into wedges and dredge each wedge in cinnamon-...

This salsa is from my mother-in-law, Valene.  Scott loves this salsa and it is made from canned tomatoes.  I have these different tomatoes on hand so that we can have this salsa whenever we want.  1 can tomatoes with green chiles 1 can tomatoes with lime and cilantro 1 can tomatoes with roasted garlic and onions 1 medium onion, diced 1 medium tomato, diced (optional) 1/2 t cumin 1/2 T garlic, minced 1 small can diced chiles (or 1 T jalapeno) pepper to taste Pulse tomatoes in food processor. Pour into large bowl (or whatever container you will keep it in) and add other ingredients.  Chill.

This recipe came from my sister-in-law, Kimberly, who is a fabulous cook and baker. This salad is refreshing in the summertime, but also good all year round. I love the variety of flavors that work beautifully together.  Salad: 4 chicken breasts, boiled to internal temp 165 F 1/2 C teriyaki sauce 1 package shredded cabbage (or cut your own cabbage head) 1 C celery 1 can water chestnuts, sliced 8 green onions, sliced thin Dressing: 1/2 C rice vinegar 3 T sugar 1 T teriyaki sauce 1/2 C oil 2 pkgs Ramen chicken flavored noodle soup flavoring (or less depending on taste) Final Mix-Ins: 2 T sesame seeds 1/2 C almonds, slivered 2 pkgs Ramen chicken flavored noodles, crushed in pieces 1 can mandarin oranges, drained 1. Place chicken and 1/2 C teriyaki sauce in bowl to sit overnight or for several hours. 2. Combine cabbage, celery, water chestnuts, and green onions in large bowl. After chicken has sat overnight in sauce, cut into bite size pieces and mix in with c...

This is very easy and so tasty.  We eat this on small rolls with baked beans on the side or a salad.  We have made this for large family gatherings.  Also extras freeze well to make for a quick meal.  I got this from Family Fresh Meals , but I don't add the brown sugar due to preference. 2 lbs chicken, boneless and skinless 1 C BBQ sauce (any will do) 1/4 C Zesty Italian dressing 1 T Worcestershire sauce salt to taste 1. Place chicken in slow cooker.  Season with salt if you want.  2. In a bowl, combine together BBQ sauce, dressing, and Worcestershire sauce.  Stir until well combined. 3. Pour over chicken, cover pot with lid and cook on High for 3-4 hours.  Chicken is fully cooked when the temperature of a pile of chicken is 165 F. 4.  When time is done, serve chicken whole or shred with two forks.  If shredding, return to sauce after and let cook for another 10-15 minutes to combine with sauce.  Note : If you want m...

We enjoy having this pork on rolls or just eating it with a salad on the side.  It freezes well, which then makes for a quick dinner.  The hands-on time is very small. I got this recipe from the instant pot recipe book. 4 lb pork shoulder roast, cut into two pieces (or whatever number of pieces to fit in pot) 1/2 C water 1 T Hickory liquid smoke 2 t coarse salt oil to saute 1. Press [Saute] to preheat cooker.  When the word "Hot" appears on the display, add oil to the cooking pot.  Brown each half of the roast.  Remove to a platter when browned. 2. Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices in the pot.  Sprinkle salt over the top of the pork roasts.   3. Press [Manual] and then use [+] button to choose 90 minutes pressure cooking time.  After cooking time, use a natural release to release pressure (about 20 minutes). When valve drops, carefully remove l...