Hillman Family Recipes

I adapted this dairy-free recipe from Courtney's Sweets to make a lactose-free hot chocolate mix for my son with ingredients we usually have on hand. I actually prefer this hot chocolate myself since it has a dark chocolate taste.  1 C semi-sweet chocolate chips 1 C unsweetened cocoa powder  1 1/2 C powdered sugar pinch of salt To make mix:  1. In a food processor, combine all ingredients until the chocolate chips are mostly ground.  2. Store in a sealed glass mason jar for up to 2 months. To make lactose-free hot chocolate: 1. Add 2-3 T of hot chocolate mix to 1 C warm plant-based milk or lactose free-milk. (I heat the milk for 1 min 15 sec in my microwave). Gently stir the hot chocolate mix into the milk with a spoon and stir until combined.  Just need a small amount of mix? Here is the half recipe: 1/2 C semi-sweet chocolate chips 1/2 C unsweetened cocoa powder  3/4 C powdered sugar tiny pinch of salt To make mix:  1. In a food processor, combine a...

Scott was gifted a Ninja Slushi by a friend.  We really like to make this lactose-free version of their chocolate milkshake so we call an enjoy it. This amount feeds the 6 of us. 2 C lactose-free whole milk 1 C dairy free heavy cream or coconut milk 1 t vanilla 2 T sugar, granulated 1/4 C chocolate syrup 2 T cocoa powder 1. In a pitcher, whisk all the ingredients together until combined and fully dissolved. Pour mixture into Ninja Slushi vessel.  2. Select Milkshake button. Adjust as desired. 3. When unit beeps, serve immediately.  Top with your choice of topping (cocowhip, oreos, more chocolate sauce).

My sister found this recipe and shared that she liked to make it with the cucumbers that I grow.  I like to make a batch of these every summer to enjoy. The recipe is from Once Upon a Chef .    1 1/4 C distilled white vinegar 3 T kosher salt 2 T sugar 2 C cold water 1-2 armenian cucumbers, cut into spears (fit into jar) (you can use other cucumbers) 2 T coriander seeds 6 large garlic cloves, peeled and halved 1 t mustard seeds 1/4 t red pepper flakes 16 dill sprigs 2 1-quart jars 1. Combine vinegar, salt, and sugar in a small non-reactve saucepan over high heat. Whisk utnil the salt and sugar are dissolved.  Transfer the liquid into a bowl and whisk in the cold water.  Refrigerate brine until ready to use.  2. Stuff cucumbers into 2 clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes and dill springs into jars, dividing evenly.  Pour chilled brine, divided evenly between jars.  If necessary, add a bit of co...

  I love the versatility of this pork!  You can use it in tacos, quesadillas, salads, etc. I like the variety in the flavor.  I like to add pickled red onions ( recipe here ) to my tacos (but my family doesn't eat them). This recipe came from the Food Network . 2 C chicken broth Juice of 2 oranges Juice of 2 limes 1 T ground cumin 1 t chili powder 1 t dried oregano 1/4 t crushed red pepper flakes small pinch ground cloves Kosher salt 1 onion, medium and quartered 6 cloves garlic, peeled 2 bay leaves 3 lbs boneless pork, fat trimmed and cut into 2-inch pieces) Oil or lard, to cook Freshly ground pepper  For serving: tortillas, cilantro, sliced jalapenos, picked red onions (link above) 1. In a slow cooker, add chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 t kosher salt.  Whisk to combine.  2. Add onion, garlic, and bay leaves. Stir to combine. 3. Add pork and toss to coat. Cover and cook on high until ...

  I really enjoy adding these to pork tacos ( recipe here ). I love the extra layer of flavor they add and I like pickled things. I got the recipe from the Food Network . I halved the recipe below since I am the only one in my house who eats them. HA! 1 small red onion, thinly sliced 3/8 C white vinegar 1/8 C orange juice 1 1/2 T lime juice 1 bay leaf 1/2 T sugar, granulated 1/2 T coriander seeds 1 T Kosher salt 1. Put the sliced onions in a medium heatproof, nonreactive bowl. 2. In a small saucepan, whisk together vinegar, orange juice, lime juice, bay leaf, sugar, coriander and kosher salt.  Bring to a boil over high heat and cook, whisking occasionally until the sugar dissolves (about 1 minute). 3. Pour mixture over the red onions and set aside until cooked to room temperature. Serve at room temperature or cover and refrigerate up to 4 days. 

  We make lactose-free french toast to enjoy for breakfast and dinner.  The leftovers we freezer and reheat in the toaster oven or air fryer.  I adapted the recipe from Tastes Better From Scratch .  Don't need it to be lactose-free? Just use regular milk. 4 large eggs, 2/3 C lactose-free milk 1/4 C flour 1/4 C sugar, granulated 1/4 t salt 1 t ground cinnamon 1 t vanilla 8 thick slices bread (we use a texas toast and I cut them into thin strips just as a preference) 1. Heat skillet on stove over medium heat.  2. In a blender, add eggs, milk, flour, sugar, salt, cinnamon, and vanilla.  Blend until smooth. (You can also whisk by hand).  3. Dip bread slices into batter, dredging them well on both sides (or to your preference) and place on hot, greased skillet.  4. Cook for a few minutes, until the bottom of the breads start to get golden brown.  Flip and cook on the other side.  5. Remove to plate.  Serve with your favorite toppings (sy...

  We like to make strawberry freezer jam with our strawberries that we grow. This recipe just follows the box of the pink Sure-Jell box.  We also give these away at Christmastime. 4 C strawberries, washed and cut and crushed 3 C sugar 1 box pink Sure-Jell for less or no sugar fruit pectin 1 C water 1. Sanitize jars and lids (see note below).  2. Crush strawberries thoroughly with a masher or food processor. I like a little bit of chunks. Place prepped strawberries in a large bowl. 3. Mix sugar and pectin in a large saucepan.  Stir in water.  Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute.  Remove from heat. 4. Pour pectin mixture over prepped strawberries and stir 1 minute until well blended.  5. Fill all containers immediately with 1/2 inch open at top. Wipe off top edges of containers: immediately cover with lids. Let stand at room temperature for 24 hours. Jam is ready to use.  6. Store in refrigerator up to 3 we...

  One of my kids is lactose intolerant and also love alfredo.  I adapted this recipe from The Salty Marshmallow to be lactose free. We think it is a pretty good alternative.  1/2 C margarine 1 1/2 C dairy free whipping cream 2 t garlic, minced 1/2 t Italian Seasoning (sometimes I omit due to my child's preference) 1/2 t salt (or a little less) 1/4 t pepper 2 C parmesan cheese, grated 1. Add margarine and cream to a large skillet or saucepan. Simmer over low heat for 2 minutes.  2. Whisk in garlic, italian seasoning, salt, and pepper for 1 minute. 3. Whisk in the parmesan cheese until melted. Serve immediately.  Note: This recipe is tolerated by the lactose intolerant kid. He is able to have hard cheeses without any side effects. 

  A few of my kids like these energy bites, especially my peanut butter loving kiddo. They can be packed in lunches or enjoyed as a snack. With only 4 ingredients that makes them pretty easy to make. The recipe is from Healthy Liv . 3/4 C peanut butter 1 3/4 C oats, old-fashioned or quick-cooking 1/3 C honey (or slightly more if needed to bind together) 1/3 C chocolate chips Optional: 1/4 C wheat bran, hemp seeds, flax seeds, chia seeds (my kids prefer 1/8 C flax seeds. You can also do a mixture up to 1/4 C) 1. If using refrigerated peanut butter, add peanut butter to a medium microwave-safe mixing bowl and microwave for 20-30 seconds, until peanut butter is less solid. Let the peanut butter cool so it won't melt the chocolate. 2. Add the rest of the ingredients to the mixing bowl and stir fro 2-3 minutes until fully combined.  At this point, if the dough if very sticky, you can refrigerate it for an our or pop it in the freezer for 20 minutes to slightly firm up.  3. Lin...

  We have made this recipe using our raspberries that we grow for a few years now.  We make jam in the summer and then give it as neighbor gifts around Christmas time. We love the low sugar because it tastes closer to our fresh raspberries. The recipe came from Ovenspiration .  6 C fresh raspberries 3 1/2 C sugar, granulated 1 C water 1 3/4 oz low sugar Sure-Jell (pink package) 1. In a large bowl, mash the raspberries with a potato masher or using a food processor (don't completely puree).  You should end up with about 3 C crushed raspberries.  2. In a large saucepan, mix the water, sugar and pectin. Heat to boiling, stirring constantly.  Boil and stir for 1 minute.  3. Pour the hot pectin mixture over the raspberry mixture and stir constantly for 1 minute.  4. Immediately spoon the hot mixture into freezer-safe jars/containers. Leave at least 1/2 inch of space at the top of each jar to allow for expansion. (makes about 12 4oz jars) 5. Wipe the ri...

  These are my favorite rice crispy treats!  They are gooey and soft!  I make them for my fitness classes for special events.  I got the recipe from Sally's Baking .  I omit the salt, just because I forget. HA! 3/4 C butter 2 10oz bags mini marshmallows 1/2 t vanilla 9 C crispy rice cereal 1. Spray a 9x13 baking pan with cooking spray. Set aside. (You can also line the pan with parchment if you prefer and then spray with cooking spray. 2. Melt butter over medium heat in a very large pot. Once butter is melted, add marshmallows.  Stir the mixture until the marshmallows are completely melted.  3. Remove from heat and stir in vanilla.  Finally fold in cereal. Coat each piece of cereal with the marshmallow mixture.  4. Transfer mixture to prepped pan. Using a silicone spatula, gently press the mixture to fit the pan (or lightly wet your hand with water and lightly press into pan).  Don't pack it down with force. 5. Allow treats to set for 1 ...

  Millie found this frosting in a cupcake book with wonderfully fun recipes (when I find the book again, I will put the title).  This recipe took me by surprise as being very delicious! 1 1/4 C whipping cream 1/3 C sour cream 1/2 C butter 1 1/2 C sugar, granulated 1 1/4 C cocoa powder 1 1/2 t vanilla 1. In a spouted measuring cup, Whisk whipping cream and sour cream until combined. Set to the side. 2. In a saucepan, add butter and gently melt over low heat. Add sugar, cocoa powder, and cream mixture.  Whisk until everything is combined.  3. Turn heat up to medium and continuing whisking until smooth and sugar is dissolved (about 5 minutes). 4. Remove pan from heat and mix in vanilla.  5. Pour into a large heatproof bowl. Chill in the refrigerator for about 1 hour.  6. Beat with an electric mixer on medium high speed until frosting fluffs up (about 2 mintues). Frost whatever you want.  **Storage: store in air tight container for about 1 week in refriger...