35 Recipes That All Midwesterners Love to Make in Spring

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

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

This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — R.D. Stendel-Freels, Albuquerque, New Mexico

Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

This is one of my favorite ways to use up leftover veggies. It's a cinch to prep and you can change the mixture to match your kids' taste buds. Always popular at special events, it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio

Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese—two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. —Sandra Baratka, Phillips, Wisconsin

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. – Florence Krantz, Bismarck, North Dakota

With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day—or end it! —Roberta Schauer, Williamsport, Pennsylvania

Chock-full of poultry, potatoes, peas and corn, this recipe for easy chicken pot pie makes two golden pies, so you can serve one at supper and save the other for a busy night. This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California

When I want to impress company, these satisfying sandwiches are my first pick for the menu. I serve them with the cooking juices in individual bowls for easy use. —Florence Robinson, Lenox, Iowa

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

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire

It’s been a tradition at our house to serve this cucumber onion salad 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. Cucumber salad with sour cream is the perfect summer dish. —Pamela Eaton, Monclova, Ohio

My mom made this stew when I was young, and it was always a hit. Since it's not time-consuming to make I can fix it on a weekend for our children, who love the tender dumplings. —Becky Mohr, Appleton, Wisconsin

I served this quiche recipe at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled crustless quiche—and he was one of them! —Melinda Calverley, Janesville, Wisconsin

It's no secret Wisconsinites love their dairy—in fact, they love it so much they 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

When I prepare this noodle casserole for church gatherings, it's always a hit. It can easily be doubled or tripled for a crowd. —Doris Barb, El Dorado, Kansas

This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan

Pierogi are dumplings stuffed with a filling, often potatoes and cheese, and boiled, then sizzled with butter. Our friends always ask us to bring them to potlucks. —Diane Gawrys, Manchester, Tennessee

Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. —Angie Stewart, Topeka, Kansas

Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin

This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois

There were eight children in my family when I was a girl, and all of us enjoyed this cobbler. I now serve it for everyday and special occasions alike. —Carolyn Miller, Guys Mills, Pennsylvania

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 runza recipe, and it quickly became a popular dish with my family. —Dolly Croghan, Mead, Nebraska

With spicy, robust flavor, these pickled beets are so good, they'll convert any naysayers! —Edna Hoffman, Hebron, Indiana

I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa

When company's coming or when I need a quick-and-easy dish to pass, this is my hands-down favorite. A neighbor introduced me to the delicious combination of fluffy rice and sage-seasoned sausage. One forkful was all it took to convince me that I'd found a winner. —Joyce Green, Bettendorf, Iowa

There's nothing quite like the comfort of warm, homemade soup, and it's even better when your slow cooker will do most of the work for you! This slow-cooker minestrone is easy to put together, but has all the flavor of a high-effort dish. —Erin Raatjes, New Lenox, Illinois

This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. —Marilyn Moores, Indianapolis, Indiana

My husband and I tried to duplicate the pizza from a popular Chicago restaurant, and I think our recipe turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois

This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. —Diane Selich, Vassar, Michigan

I've made many variations of this excellent main dish. The bratwurst can be plain, smoked or cheese-flavored, served whole or cut in slices, with a bun or without. It would be popular at a party or potluck.

While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa

I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia

I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois