73 Midwest Nice Recipes You Should Be Making

From the Recipe Creator: To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen

From the Recipe Creator: My husband ranks this recipe as one of his favorites. A lot of fishing takes place in our area, which makes this a good choice for a regional recipe. —Jackie Hannahs, Cedar Springs, Michigan

From the Recipe Creator: In Wisconsin, brats are a food group! We are always looking for new ways to cook them. This recipe is easy and a hit at any tailgate party or cookout, any time of year. —Jessica Abnet, DePere, Wisconsin

From the Recipe Creator: It was my dad who inspired me to first try making this candy. He remembered it from when he was a boy. The ultimate compliment was when he told me my version tasted even better! My husband is a driver with a parcel service, so he works long hours around the holidays—which gives me time to make treats! —Shelly Matthys, New Richmond, Wisconsin

From the Recipe Creator: Here on our 1,250-acre farm, we usually have a quick breakfast on the go. So I often keep a batch of these light and moist doughnuts on hand. They disappear quickly because no one can eat just one! —Suzanne Christensen, Defiance, Iowa

From the Recipe Creator: This is my Minnesota version of a vintage German slaw that’s popular at church suppers. The wild rice has a nutty flavor that pairs perfectly with tangy sauerkraut. —Jeanne Holt, St. Paul, Minnesota

From the Recipe Creator: Pepper jack cheese adds spicy flavor to these warm, melty sandwiches. —Terri McKitrick, Delafield, Wisconsin

From the Recipe Creator: This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. —Jennifer Gilbert, Brighton, Michigan

From the Recipe Creator: This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois

From the Recipe Creator: I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California

From the Recipe Creator: This citrusy slush is a Midwestern party go-to. Instead of regular brandy, swap in other spirits, like blackberry brandy or berry vodka. —Taste of Home Test Kitchen

From the Recipe Creator: Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen

From the Recipe Creator: Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas

From the Recipe Creator: Roll your burgers, cheese and taters all into one. It's the perfect dish to use to bribe your kids; homework, chores, piano practice—consider them done when this is the reward! —Deanna Zewen, Union Grove, Wisconsin

From the Recipe Creator: Our teenage son, John, has done lots of 4-H baking. This old-fashioned chocolate cream pie recipe with a flaky crust was his favorite thing to make. —Mary Anderson, De Valls Bluff, Arkansas

From the Recipe Creator: A handful of simple ingredients that go together in minutes, three fun flavorful options…these creamy cheese balls from our Test Kitchen are a darling, do-ahead delight for busy holiday hostesses! Why not whip up several batches? —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington

From the Recipe Creator: It’s no secret that Wisconsinites love their dairy—so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you’ll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio

From the Recipe Creator: This fluffy fruit salad gets its sweet-tart flavor from cranberries and whipped cream. We like it because it's not as sweet as many other "fluffs." I'm often asked for the secret to this luscious holiday salad. —Lavonne Hartel, Williston, North Dakota

From the Recipe Creator: Tired of the same old side dish, I whipped up this new family favorite. We can't get enough of these loaded mashed potatoes at our house. Often, I'll prepare this casserole ahead and refrigerate it. Then I bake it just before serving. —Dawn Reuter, Oxford, Wisconsin

From the Recipe Creator: My state is known as the Land of 10,000 Lakes, so fishing is a favorite recreational activity here. This recipe is a quick way to prepare all the fresh walleye hooked by the anglers in my family. —Kitty McCue, St. Louis Park, Minnesota

From the Recipe Creator: The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. —Jann Marie Foster, Minneapolis, Minnesota

From the Recipe Creator: Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin

From the Recipe Creator: Our party guests flock to this holiday gem of an appetizer - cherry-studded cream cheese served with graham or water crackers and pears. —Libby Walp, Chicago, Illinois

From the Recipe Creator: This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. —Stephanie Schentzel, Northville, South Dakota

From the Recipe Creator: In the Midwest, Bloody Marys garnished with meats, cheeses and veggies are works of art. My beverage has skewers of bratwurst, cheese curds and dill pickles. —Kathryn Conrad, Milwaukee, Wisconsin

From the Recipe Creator: Looking for a festive dish to light up the buffet? This pretty green gelatin salad is eye-catching and has a delightful, tangy flavor. —Cyndi Fynaardt, Oskaloosa, Iowa

From the Recipe Creator: A cross between a cake and a cobbler, this cherry dessert is awesome. Add it to your list of trusty potluck recipes, because this one is sure to go fast. —Brenda Parker, Kalamazoo, Michigan

From the Recipe Creator: I often bring this salad to potlucks, and everyone goes crazy for the sweet and crunchy combination. Be sure to add the pretzel mixture right before serving to keep it crispy. —Beth Olby, Ashland, Wisconsin

From the Recipe Creator: This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Northglenn, CO

From the Recipe Creator: My husband loves pie, so I made one with apples, raspberries and cranberries. It’s so good, I bend the rules and let the grandkids have it for breakfast. —Brenda Smith, Curran, Michigan

From the Recipe Creator: This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona

From the Recipe Creator: Here's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. —Judith Smith, Des Moines, Iowa

From the Recipe Creator: The concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This old-fashioned recipe, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder cocktail. —Taste of Home Test Kitchen

From the Recipe Creator: This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe originally came from my father-in-law, but I made some changes to give it my own spin. —Norma Reynolds, Overland Park, Kansas

From the Recipe Creator: If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty—stacked layers of chocolate cake and cream filling—will have everyone talking. —Doris Grotz, York, Nebraska

From the Recipe Creator: My tangy, smoky dip won the top prize in our office party recipe contest. Other beers can work for this, but be sure to steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin

From the Recipe Creator: As a four-generation Idaho family, we love our potatoes and cook with them in every way possible. I have served these cheesy potatoes for weddings, family dinners and special occasions. They've become a favorite of many. —Karla Kimball, Emmett, Idaho

From the Recipe Creator: Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan

From the Recipe Creator: This easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory! —Elaine Mundt, Detroit, Michigan

From the Recipe Creator: Whenever I make this pretty raspberry salad, people talk! It's a festive side dish that works well for celebrations throughout the year. —Jane Vanderground, Macedonia, Ohio

From the Recipe Creator: If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.—Deanna Richter, Elmore, Minnesota

From the Recipe Creator: This creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! —Cyndi Fynaardt, Oskaloosa, Iowa

From the Recipe Creator: Head to the Midwest for the big game with a platter of these crunchy snacks enlivened with a beer-laced cheese sauce. —Kelly Boe, Whiteland, Indiana

From the Recipe Creator: These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio

From the Recipe Creator: This is an easy, versatile party appetizer that everyone loves. If you can't find chorizo, ground beef or ground chicken are wonderful, too. Top with anything you like! —Connie Krupp, Racine, Wisconsin

From the Recipe Creator: It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio

From the Recipe Creator: Studded with cranberries, slices of pretty bread make the perfect holiday brunch treat. —Megumi Garcia, Milwaukee, Wisconsin

From the Recipe Creator: These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes—hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin

From the Recipe Creator: Baked French toast makes a special morning brunch so easy! —Donna Justin, Sparta, Wisconsin

From the Recipe Creator: A little of this tall, rich brownie cake goes a long way, so you'll have plenty of pieces left to share with grateful family members and friends. It's a sure way to satisfy true chocolate lovers and is perfect for any occasion. -Barbara Dean, Littleton, Colorado

From the Recipe Creator: My husband and I love this chili because it smells so good as it simmers in the slow cooker all day. I can't think of a better way to use up leftover brats. He can't think of a better way to eat them! —Katrina Krumm, Apple Valley, Minnesota

From the Recipe Creator: When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to this recipe, similar to sandwiches from Nebraska's widely known Runza restaurant chain, and it quickly became a favored dish in my home. —Dolly Croghan, Mead, Nebraska

From the Recipe Creator: Our town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World." New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust is the perfect flavor pairing to the pumpkin. —Nilah Fischer, Morton, Illinois

From the Recipe Creator: Here's an eye-catching salad that my mother makes for Christmas dinner each year. You can choose different flavors to make other color combinations for specific holidays or other gatherings. —Jan Hemness, Stockton, Missouri

From the Recipe Creator: My mother measured ingredients for these using her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana

From the Recipe Creator: These creamy, tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowa

From the Recipe Creator: Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio

From the Recipe Creator: A friend gave me this recipe, and whenever I serve these tortilla roll ups, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. —Pat Waymire, Yellow Springs, Ohio

From the Recipe Creator: I received this recipe from a minister's wife, and my family loves it. —Brenda Jackson, Garden City, Kansas

From the Recipe Creator: I spend a lot of time developing recipes for the many fruits and vegetables we grow on our farm. In this creation, apple brandy is enhanced with spices for a delightful drink.—Deanna Seippel, Lancaster, Wisconsin

From the Recipe Creator: I like the combination of seasoned vegetables and lean meat in this recipe, and my wife likes how the seasonings complement the meat. I serve the roast with a garden salad and crusty multigrain bread. —Malcolm Cieszko, Washington, North Carolina

From the Recipe Creator: Your family will be impressed with the soft texture and appealing swirls of cinnamon in these buttery breakfast loaves. —Diane Armstrong, Elm Grove, Wisconsin

From the Recipe Creator: This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. —Pat Gardetta, Osage Beach, Missouri

From the Recipe Creator: Why look for potpie in the frozen food aisle when this easy version tastes much better? The chicken pot pie's crust is so tender and flaky, and underneath you'll find the ultimate comfort food for kids and adults. —Amy Briggs, Gove, Kansas

From the Recipe Creator: I'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It's excellent not only as an appetizer but also as a side for pasta or chili. —Heidi Mellon, Waukesha, Wisconsin

From the Recipe Creator: Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. —Melissa Polk, West Lafayette, Indiana

From the Recipe Creator: Here's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. —Judith Smith, Des Moines, Iowa

From the Recipe Creator: When my family comes home, I like having treats ready for them. No matter what's on the cookie tray, these are always the first to vanish. —Dorothy Buiter, Worth, Illinois

From the Recipe Creator: I found a similar recipe many years ago and experimented with my own version until I had it just right. If you can't find the frozen rolls, you can use a homemade dough. —Elaine Clark, Wellington, Kansas