Midwest Living September/October 2012 recipes
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Nutty Caramel Apple Crisp
A double dose of caramel—baked in with the fruit and drizzled on top—elevates the humble crisp to new levels of indulgence. Mix two types of apples for the best texture. The tender apples cook down and create a sort of thick sauce, while the firm apples hold their shape. Boiled cider, which you can purchase at specialty stores or online or make using our recipe, adds an extra splash of apple flavor.
Boiled cider preserves the intense sweet-tartness of fresh-picked apples. Make your own or buy it at gourmet food shops or online. Stir a couple of tablespoons into filling for pie, crisp, crumble or turnovers; replace honey or molasses in recipes for gingerbread, apple cake or spice muffins; brush on grilled vegetables; add to your favorite vinaigrette, barbecue sauce or applesauce; drizzle over oatmeal, pancakes, waffles, corn bread, ice cream, frozen yogurt or grilled fruit.
Chipotle Black Bean Chili
Inspired by traditional Mexican mole, this hearty vegetarian chili includes a touch of chocolate to add depth. Chipotle peppers in adobo sauce give a rich smokiness to this fall recipe. If you like, you can save half the chili to make Stacked Black Bean Enchilada Pie.
Stacked Black Bean Enchilada Pie
This Mexican twist on lasagna is as easy as uno, dos, tres! Start with leftover Chipotle Black Bean Chili, then just layer away and bake. If you like, serve with a tossed green salad.
Cider-Spiked Apple and Pecan Tart
Apples are gently cooked in butter, then arranged in a prebaked crust and brushed with jelly. The result is an edible work of art.
Apple Pumpkin Sunflower Bread
We packed a bushel of fall into this homey loaf: pumpkin, apple, nuts and spices.
Lemon-Thyme Roast Chicken with Artichokes
We used all packaged veggies (baby carrots, frozen pearl onions and jarred artichoke hearts) to make this Mediterranean-inspired roast chicken a convenient supper choice. Honey-mustard pan gravy adds to the appeal.
Easy Chicken Gumbo
In less than half an hour, you be down in the Delta with this super-simple gumbo. Just simmer leftover chicken with pantry and freezer staples, then serve over rice. (Our recipe uses leftover Lemon-Thyme Roast Chicken with Artichokes and Herbed Brown Rice, but you can adapt to whatever chicken and rice you have on hand.) Adjust the spice level by choosing a mild or hot salsa.
Herbed Brown Rice
Multigrain Apple Streusel Muffins
Rise and shine! These tender gems taste so good, you’d never guess we bumped up the fiber in this fall recipe with two kinds of whole grains and traded most of the butter for applesauce and buttermilk.
Cornish Game Hens with Cider-Sage Sauce
Don't be scared off by the fancy-sounding name. This flavorful dish is actually perfect for easy entertaining. No stuffing required! Just roast the hens on top of the cranberry-apple dressing in a baking dish. You can find Cornish game hens in the supermarket freezer case.
Wine-Marinated Pork Roast
Bottled Asian dressing makes this light, healthy weeknight supper salad a snap. The recipe calls for leftover Wine-Marinated Pork Roast and croutons made from Pimiento Corn Muffins, but you can substitute 1 pound of any thinly sliced cooked pork and croutons of your choice.
Apple and Couscous-Bulgur Salad
Apple cider and lemon juice add a touch of pucker that keeps this hearty grain salad from tasting too sweet. For a nutritional boost, use whole wheat couscous.
Hearty Multigrain Pancakes
We added whole grains to these flapjacks to help ward off the morning munchies. Personalize this breakfast or brunch recipe with chocolate chips, blueberries and other stir-ins.
Fresh Fruit Compote
This colorful, ginger-spiced fruit salad makes a delightful brunch side or light dessert. Because the mix contains banana, be sure to serve immediately. For an extra treat, use half the compote to make frozen fruit cups that you can enjoy another day.