Michigan Recipes

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Blue Ribbon Chocolate Chip Cookies Ready Time: 27 Min "Great cookies that have won blue ribbons at 4H fairs and the Michigan State Fair. My kids love them and they usually last about two days in our house!"

Chicken N Biscuits Ready Time: 55 Min "'This cheesy chicken casserole gets its vibrant color from frozen vegetables and its unique flavor from crumbled bacon,' reports Debbie Vannette of Zeeland, Michigan. 'The biscuit-topped dish has become a regular at our dinner table since my sister-in-law shared it with us after the birth of our son.'"

Cornish Finnish Michigan Pasties Ready Time: "I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor."

German Rocks Ready Time: 25 Min "A heavy cookie with dates and nuts. Derived from Bavarian Inn, Frankenmuth, Michigan."

Gunk on Noodles Ready Time: 40 Min "My mother came up with this wonderfully simple dish on a snowy Michigan night when all she had on hand was a pound of ground beef. My father and I just loved it, and when Dad asked her what it was called she laughed and said 'Gunk on Noodles.' The silly name stuck, and I've been making it for my family for 25 years. A quick meal made with items we all have on hand."

Krumkake II Ready Time: "A yummy cardamom flavored batter to use with a krumkake iron. These can be served plain or filled with flavored whip cream."

Michigan Fizz Ready Time: 1 Minute "Michigan cherries give this drink a tangy twist."

Orange Spiced Krumkake Ready Time: "This recipe is for use with a krumkake iron. The rich smell of orange and spices will fill the air."

Pasties II Ready Time: 2 Hrs "A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color."

Ponczki Ready Time: "This is the 'traditional' ponczki made by most Polish Grandmothers, like mine. These take time and patience, but the product is worth it. Preferred, traditional frying method is with lard but oil will work fine. I usually mix equal portions. Grandma used a large paper bag, and dropped them in immediately after removing from the fryer. The bag absorbs a lot of the oil. Then, she transferred them to another clean bag, added her choice of coating, and shook the bag."