Hillman Family Recipes

  Scott loves this spicy meatball meal.  We serve it over rice.  The recipe came from Simply Scrumptious .  I tweaked the prep a little for us and we only use half the recipe. 1/2 tablespoon Olive Oil 1/2 small onion, cut into long thin strips 1/2 red pepper, cut into long, thin strips 1/2 pound frozen pre-cooked meatballs, your choice 1/4 cup Teriyaki Sauce 1/2 tbsp Sriracha--less for less heat Rice, cooked 1. Cook the frozen meatballs in the microwave using the directions on the package. 2. While the meatballs "cook," in a large saucepan, on medium heat, saute chopped onions in olive oil. Cook until translucent.  3. Add red bell pepper strips. Cook until red pepper texture is to your liking (I prefer just a quick heat through) 4. In a small bowl, mix together teriyaki sauce and sriracha. 5. Add the spicy mixture & heated meatballs to the saucepan. Cook the meatballs and vegetables with the sauce for another couple of minutes or so. 6. Serve over ric...

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.