Michigan Made Recipes
Jazz up your next kids party or family game night with Faygo Rock & Rye, Better Made potato chips and Kowalski kielbasa
The Mitten State serves up some distinct grub, from salsa (think Garden Fresh) to dessert (mmm, Sanders Cream Puff!) So, for your kids' next birthday party – or maybe a parent family game night – why not channel some of southeast Michigan’s tasty offerings for a surefire hit snack? Check out these two delicious recipes that use three Michigan classics: Faygo Pop, Kowalski kielbasa and Better Made Potato Chips.
The original cream cola gets the meal treatment with this recipe from Gwen Stoll Bristol of Indiana, straight from the Faygo website recipe stash.
- 1 1/2 lb. lean ground beef
- 1/2 cup seasoned bread crumbs
- 1/2 cup Faygo Rock & Rye, divided
- 15 oz. can black beans, drained and rinsed
- 15 oz. can black-eyed peas, drained and rinsed
- 16 oz. of favorite salsa
- 1 Tbsp. quick-cooking tapioca
- 2 cups shredded cheddar cheese
Preheat oven to 375 degrees. Mix ground beef, bread crumbs and 1/4 cup Faygo Rock & Rye in a large bowl. Press ground beef mixture evenly into a 9-inch deep-dish pie pan, forming it like a thick piecrust. In a separate large bowl, mix black beans, black-eyed peas, salsa, tapioca and remaining 1/4 cup of Faygo Rock & Rye. Pour bean mixture over ground beef layer in a pie pan. Bake for 30 minutes. Remove from oven and top with cheese. Return to oven and bake for an additional 10 minutes. Remove from the oven and let stand for 10 minutes. Drain before slicing and serving.
"Kowalski Kowality" has been a metro Detroit staple for 90-plus years. Try the Hamtramck Polish sausage company's yummy snack recipe.
- 2 lb. Kowalski fresh kielbasa
- 3/4 lb. ground round
- 1/2 cup shredded carrots
- 1/2 cup onion
- 1 Tbsp. cream cheese
- 1 Tbsp. parsley
- 1 cup cooked rice
- 1/3 jar tomato sauce
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. granulated garlic
- 6 small peppers (hollowed out with flat bottom)
Cook rice as directed on box package, set aside. Mix remaining ingredients well and add rice. Stuff the green peppers and place in an oiled baking dish. Top mixture in peppers with 2 tablespoons tomato sauce. Bake at 375 degrees F for 15 minutes and cover with foil, bake for another 45 minutes and baste with remaining tomato sauce.
- 1 cup butter-flavored shortening
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 2 cups crushed potato chips
- 1 cup butterscotch chips
In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs. Combine flour and baking soda; gradually add to creamed mixture and mix well. Stir in potato chips and butterscotch chips. Drop by tablespoonfuls, two inches apart, onto ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks. Makes 48 cookies.