Midwest Living Cover Recipes | Midwest Living

Midwest Living Cover Recipes

A recipe has to be special to be pictured on our cover! Take a trip back in time to browse covers that have featured food, including desserts, soups and pizza.
  • Fruit Hand Pies

    Our flaky hand pies, on the cover of our July/August 2013 issue, taste just like their big sibs, but they're tidier to serve and eat, making them perfect for picnics and potlucks. Best of all, you get to choose the fruit filling: cherry, blueberry peach or plum!

    Fruit Hand Pies

  • Clever cupcakes

    Our January/February 2013 cover featured three cute cupcakes you can make starting with box mixes. From left to right:

    Root Beer Float Cupcakes

    Malt Shop Special Cupcakes

    Blueberry Cheesecake Cupcakes

  • S'More to Love

    The May/June 2012 cover featured a towering, gooey s'more. Our story explained how to make great new versions of the campfire classic.

    S'More to Love

  • Cafe Latte's Turtle Cake

    We celebrated the 25th year of publishing Midwest Living in our January/February 2012 issue. Our collection of all-time best recipes included the Cafe Latte's Turtle Cake pictured on the cover a decadent creation from a Saint Paul bakery.

    Cafe Latte's Turtle Cake

  • Buttery Corn on the Cob

    Our July/August 2011 cover spotlighted a Midwest favorite, sweet corn, along with three flavored butters: Serrano Chile Butter, Gorgonzola-Bacon Butter and Lemon-Parsley Butter.

    Buttery Corn on the Cob

  • Suncrest Gardens Farm's Pesto Pizza

    This tomatoey creation, highlighted in a May/June 2011 story about Wisconsin pizza farms, comes from Heather Secrist, owner of Suncrest Garden Farms in Cochrane, Wisconsin. "Pesto can be frozen in ice cube trays for use throughout the year," Heather says. "Once frozen, place the cubes in a freezer bag to pull out as you need them."

    Suncrest Gardens Farm's Pesto Pizza

  • Easy Box-Mix Makeovers

    Our January/February 2011 cover featured cupcakes that start with a box mix. Stir, swirl or sprinkle some adds-ins -- such as flavored syrup, a little spice or chocolate chips -- and you've got a whole new creation.

    Easy Box-Mix Makeovers

  • Caramel-Banana Muffins

    Sugar-topped banana slices caramelize as they bake on top of these tender, cakey breakfast muffins from the January/February 2010 issue. Serve the muffins warm and drizzled with extra caramel topping, if you like.

    Caramel-Banana Muffins

  • Peppery Grilled Steak with Tomatoes

    Our steak's peppery rub and a topping of juicy tomatoes make for a colorful and flavorful main dish, pictured on the cover of the July/August 2009 issue. Serve with a baked sweet potato or our Grilled Sweet Potato Wedges.

    Peppery Grilled Steak With Tomatoes

  • Chipotle Black-Bean Chili

    This chili -- pictured on our January/February 2009 cover -- is great for tucking into your slow cooker in the morning, so you come home to a warm winter dinner.

    Chipotle Black-Bean Chili

  • Chocolaty Shortbread Bites and Lemony Spritz Cookies

    Finishing touches add a festive flair to these cookies, which starred on the November/December 2008 cover. Dip Chocolaty Shortbread Bites in melted semisweet or white chocolate and top with a chocolate candy. Give extra zing to Lemony Spritz Cookies with Lemon Glaze and colored sugar.

    Lemony Spritz Cookies

    Chocolaty Shortbread Bites

  • Brats and Beer Cheddar Chowder

    This hearty chowder, from the cover of the January/February 2008 Midwest Living, is one of 12 soups we created to celebrate ingredients from Midwest states. The chowder salutes Wisconsin's beer, bratwurst and cheese heritage.

    Brats and Beer Cheddar Chowder

  • Strawberry-Walnut Shortcakes

    Strawberry-Walnut Shortcakes

    Creamy, crunchy and sweet, this dessert—on the cover of the May/June 2007 issue—puts a new spin on the traditional strawberry shortcake. The recipe calls for black walnuts but substitute English walnuts, if you like.

    Strawberry-Walnut Shortcakes

  • Winter Shortcake

    Our 20th anniversary issue, January/February 2007, celebrated "The Best of Everything," including our favorites from more than 2,700 Midwest Living recipes. Our top pick: Winter Shortcake.

    We missed the wonderful fruit-filled shortcake of summer, so we created a version starring winter-friendly ingredients. Pumpkin pie spice stands out in the cake; apple pie filling and frozen tart cherries come together for a colorful filling. This recipe was also pictured on the January/February 2000 Midwest Living.

    Winter Shortcake

  • Tomato and Cheese Tart

    Assorted varieties of tomatoes add color and freshness to this puff pastry tart, shown here on the May/June 2004 cover. The pastry can be made ahead, then topped and baked at the last minute.

    Tomato and Cheese Tart

  • Decadent Caramel-Pecan Pie

    This pie, from the January/February 2004 Midwest Living, offers a great a blend of pecans, chocolate and butterscotch. The recipe comes from The American Club in Kohler, Wisconsin.

    Decadent Caramel-Pecan Pie

  • Sparkling Sour Cream Sugar Cookies

    Lemon extract and orange peel add a citrus touch to these cutout cookies, pictured on our November/December 2002 cover. Top with a meringue icing or your favorite frosting, or add sprinkles before baking.

    Sparkling Sour Cream Sugar Cookies

  • Margarita Kabobs

    Our July/August 2002 cover showed a shrimp and chicken kabob brushed with a sauce based on the classic tequila cocktail.

    Margarita Kabobs

  • Berry Apple Fantasy Pie

    This golden, two-crust creation oozes with apples and blackberries, as shown on the July/August 2001 cover. The recipe is from Elsah Landing Restaurant in Grafton, Illinois.

    Berry Apple Fantasy Pie

  • Chocolate-Raspberry Souffle

    A cross between a cake and a souffle, these individual chocolate desserts, from the January/February 2001 cover, make a fitting finale for any special dinner.

    Chocolate-Raspberry Souffle

  • Beef Stew

    From the cover of our January/February 1999 issue, this beef stew is our adaptation of a classic you'll find on many Midwest tables. Cubed beef chuck, fresh herbs, Yukon gold potatoes and vegetables combine for a hearty winter meal.

    Beef Stew

  • Sticky Cinnamon Apple Rolls

    The Midwest Living Test Kitchen created this recipe for giant sticky buns loaded with chopped apples and pecans, as pictured on the January/February 1997 cover. The rolls bake in sweet caramel syrup.

    Sticky Cinnamon Apple Rolls

  • Heavenly Cherry Pie

    A white chocolate mousse filling and crimson cherry pie filling combine for an out-of-this-world pie from the Traverse City, Michigan, festival cookbook Cherry Creations. The pie was featured on the cover of our July/August 1998 issue.

    Heavenly Cherry Pie

  • Valentine's Cocoa Angel Cake

    Flavored with cocoa powder and generously frosted with sweetened whipped cream, this tender cake from our Test Kitchen was pictured on the January/February 1998 Midwest Living cover.

    Valentine's Cocoa Angel Cake

  • Double-Cherry Supreme Pie

    Dried tart cherries add extra flavor to this classic pie, shown on the July/August 1996 cover of Midwest Living.

    Double-Cherry Supreme Pie

  • Double Berry Vanilla Cream Pie

    A double dose of berries tops a tangy-sweet sour cream pudding filling in a toasted almond crust, pictured on the July/August 1995 cover.

    Double Berry Vanilla Cream Pie

  • A Peach of a Raspberry Cobbler

    A flaky, woven crust tops a combination raspberry-peach filling in this juicy dessert, highlighted on the July/August 1994 cover.

    A Peach of a Raspberry Cobbler

  • Old-Fashioned Strawberry Shortcake

    Although Midwest Living began publishing in 1987, this June 1992 cover was the first to feature food. The cover recipe for Old-Fashioned Strawberry Shortcake ran as part of a story on the Troy, Ohio, Strawberry Festival -- still going strong many years later!

    Old-Fashioned Strawberry Shortcake


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