We love finding great recipes online, but there’s something extra special about giving them a Montana twist. For this post, we took a few of our favorite recipes and made some tweaks to highlight some Made in Montana ingredients available at Montana Gift Corral. From sweet treats to savory dishes and cozy drinks, these five recipes show how a local touch can turn familiar favorites into something uniquely Big Sky Country!

1. Chewy Salted Chocolate Chip Cookies with Made in Montana Bequet Caramel

Recipe by Displaced Housewife

Ingredients:

• Classic Caramel Pouch by Bequet Confections
• 1½ cups light brown sugar, packed
• 16 tablespoons unsalted butter, room temperature
• ½ cup granulated sugar
• 1½ tablespoons vanilla extract
• 2 large eggs, room temperature
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 3¼ cups all-purpose flour
• 1½ cups dark chocolate, coarsely chopped or chips
• Sea salt flakes for topping

Instructions:

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a stand mixer, beat the brown sugar, granulated sugar, butter, and vanilla on medium speed for about 4–5 minutes until light and fluffy.
3. Add the eggs one at a time, mixing well after each. Then mix in the baking powder, baking soda, and salt until combined.
4. Add the flour and mix just until mostly combined (a few flour streaks are okay). Scrape the bowl, then stir in the chocolate and chopped Bequet Confections Classic Caramel pieces until evenly mixed. Scoop about 2 tablespoons of dough per cookie, spacing them ~2 inches apart on the baking sheet.
5. Bake one sheet at a time for about 11 minutes. Remove, gently reshape cookies if needed, then bake 1 more minute. Cool on the pan for 10 minutes, transfer to a rack, and sprinkle with flaky sea salt if desired. Enjoy!

The Best Chewy Salted Caramel Chocolate Chip Cookies by Displaced Housewife

2. Tuscan Panzanella Bread Salad

Recipe by Olivelle

Ingredients:

• 1 Baguette
• 4 Tomatoes
• 1 Yellow Pepper
• 1/2 Cucumber, Deseeded
• 1/2 Red Onion, Sliced
• 6 Basil Leaves
• 1/4 Cup Dark Balsamic Vinegar of Modena by Olivelle
• 1/4 Cup Caramelized Garlic Infused Olive Oil by Olivelle 
• 1-2 tsp Roasted Garlic Infused Sea Salt by Olivelle
• 1/2 tsp Black Pepper

Instructions:

1. Cut or tear the bread and vegetables into bite-sized pieces. Place everything in a large bowl.
2. Drizzle balsamic vinegar and olive oil. Toss to coat evenly.
3. Season with sea salt and black pepper.
4. Let the salad sit for at least 30 minutes before serving so the bread absorbs the flavors. Serve and enjoy!

Panzanella Tuscan Bread Salad by Olivelle

3. Huckleberry Jam Cheesecake Dip

Recipe by Pint Sized Baker

Ingredients:

• 8 oz Package of Softened Cream Cheese
• 3 Tbsp of Sugar
• ¼ Container of Cool Whip
• Huckleberry Jam by Huckleberry Haven
• Graham Crackers for Dipping

Instructions:

1. Let the cream cheese soften.
2. Beat in the sugar until smooth.
3. Hand‑stir in the Cool Whip and 1 tablespoon of Huckleberry Jam.
4. Scoop the dip into a bowl and top with another tablespoon of jam.
5. Serve with graham crackers and let everyone dig in!

Huckleberry Jam Cheesecake Dip by Pint Sized Baker

4. Blackened Salmon Salad with Huckleberry Vinaigrette

Recipe by My Gluten Free Kitchen 

Ingredients:

• 1.5-2 lbs Boneless Wild Alaskan Sockeye Salmon Fillets
• 3 tbsp Honey
• 2 tbsp of Soy Sauce
• 1 Minced Garlic Clove
• ¼ tsp Black Pepper
• 2 Tbsp Olive Oil
• 5 oz Spring Mix Lettuce
• 5 oz Baby Spinach
• 1 (11 oz) Can of Drained Mandarin Oranges
• Huckleberry Vinaigrette by Huckleberry Haven

Instructions:

1. Whisk together honey, soy sauce, garlic, and black pepper. Place salmon fillets in a resealable bag with the marinade and refrigerate while preparing the salad.
2. Divide the spring mix, spinach, and mandarin oranges among four plates.
3. Heat olive oil in a large skillet over medium heat. Place salmon fillets in the pan, skin-side down. Cook 3–4 minutes until blackened, then flip and cook another 3–4 minutes until the salmon flakes easily with a fork. Remove the skin and discard.
4. Divide the cooked salmon over the plated salad.
5. Drizzle with Huckleberry Haven Huckleberry Vinaigrette to taste and serve, and enjoy!

Blackened Salmon Salad with Huckleberry Vinaigrette by My Gluten Free Kitchen

5. Irish Coffee with Orphan Girl Blend Coffee

Recipe by liquor.com

Ingredients:

• 1½ oz Irish Whiskey
• 2 tsp Brown Sugar
• Hot Brewed Orphan Girl Blend Coffee by Morning Glory Coffee
• Lightly Whipped Cream

Instructions:

1. Rinse an Irish coffee mug with hot water, then discard the water.
2. Add the brown sugar and Irish whiskey to the warmed glass.
3. Pour in freshly brewed Orphan Girl Blend Coffee by Morning Glory Coffee until the glass is nearly full. Stir until the sugar dissolves.
4. Spoon or pour lightly whipped cream over the back of a spoon so it floats on top of the coffee.
5. Serve and enjoy while hot and fresh!

Irish Coffee by Liquor.com

Cooking with local ingredients makes a meal feel personal, flavorful, and connected to the Montana way of life. By adding a few Made in Montana items to these classic recipes, we’ve created dishes that are easy to make, fun to share, and full of local charm. Give them a try, and taste how a little Montana magic can make everyday recipes unforgettable.