Fall Harvest Meal with Michigan Produce
Pumpkin Chili - (made with all Michigan ingredients)
2 cups water
2 cups Vegetable Juice
1 large can diced tomatoes
1 can great northern beans
1 can chili hot beans
1 can kidney dark red beans
4 cups fresh pumpkin (clean and bake pumpkin for @ 350 1 hour) - or 1 large can of pumpkin
1/4
1 cup chopped celery
1 cup each chopped red & green bell pepper
1
1 tablespoon ground cumin
1 teaspoon minced garlic
cup finely chopped onion 1/2 tablespoons chili powder
Sauté the celery, peppers and garlic for 10 minutes. Put all the rest of the ingredients in a large pot or crock pot. Over high heat to a boil, reduce heat and simmer for 40 minutes.
I found all Michigan ingredients for this vegetarian chili. Add your favorite ingredients to the chili - shredded cheese, ground turkey, chicken or beef, hot chili peppers, dried beans instead of canned. Enjoy!
Recipe created by Priscilla Massie for Made in Michigan - WWMT.
Quick Carrot Dinner Muffins (in a blender)
1
1 teaspoon baking powder
1 teaspoon salt
2/3 cups milk
3/4 sifted flour
1/4
1 egg (Michigan)
1/3 cup Michigan honey or sugar
1 cup grated Michigan carrots (4 large carrots)
cup melted butter or oil
Preheat oven to 400. In a bowl combine the flour, baking powder & salt, set aside. In a blender combine the milk, melted butter, egg, sugar, and carrots. Blend till the carrots are very finely chopped. Pour the blended ingredients into the bowl with the dry ingredients, mix until moist. Fill greased muffin pans ½ full. Bake for about 20 minutes.
These muffins take only 10 minutes at the most to make. Very good for dinner or lunches, add poppy seeds or crushed dill for a twist.
Recipe created by Priscilla Massie for Made in Michigan - WWMT
Apple-Cheese Muffins
1 can Comstock Apple Pie filling
1 cup finely chopped Michigan Apples (McIntosh, Empire, Jonamac)
1/2
2 eggs
cup Michigan sugar
1/2
1
1 teaspoon baking soda
1 teaspoon baking powder
cup butter3/4 cups flour
1/2
1 teaspoon ground cinnamon
salt
1/4
teaspoon ground cardamom
1/4
1 cup shredded sharp cheddar cheese
teaspoon almond extract or rum extract
1/4
cup coffee (regular or decaf )
Heat over to 375 degrees. Drain canned apples and chop into bite size pieces.
Cream butter and sugar in large mixer bowl. Beat in eggs, stir in flour, baking soda, baking powder, salt, spices and extract until moist. Stir in coffee. Fold in canned and fresh Michigan apples and cheese. Oil muffin tins or use paper muffin cups. Fill half full with batter. Bake for 25 minutes until done.
Recipe created by Priscilla Massie for Made in Michigan - WW
