Connie Seigel bakes these bars to take to a Wisconsin library where Karen Grochowski organizes the packing and shipping of these and other cookies. They're sent to soldiers overseas who yearn for a taste of home.
This warm, crunch-topped cobbler calls for 3 cups of blueberries, but if you'd like a version with extra color and flavor, reduce the blueberries to 2 cups and add 2 cups fresh or frozen tart cherries.
Graham crackers form the base for this bar cookie with layers of marshmallows, brown sugar, almonds and coconut. "I've made these cookies since 1984," says Georgine Simmonds of Genesee, Michigan. "They're one of my family's favorites."
The family behind Illinois' Rendleman Orchards has amassed some great peach recipes in 135 years of growing peaches. This cake is no exception. Peach slices and brown sugar form a moist base for the tender, square cake--and when flipped over, that base becomes the topping. We like the cake warm with ice cream.
This recipe from Judy Reynolds of Bloomington, Indiana, was the $10,000 winner in our first Best of the Midwest cook-off. Start with a Hoosier staple—popcorn—and stir together these sweet-salty snack bars. Homemade caramel sauce helps makes them a standout.
What makes these cookies so awesome? "Special ingredients," says the Marion, Ohio, reader who contributed the recipe, which includes chocolate and peanut butter. "I like them because they're decadent yet so easy to make."
One of the most popular recipes on our website, these bars taste like apple pie in a baking pan. "You can't go wrong with these," writes one of our website reviewers "I've taken them to all kinds of events and they are always the first dessert to go!"
For this party-special cupcake, combine white cake mix, orange-flavor gelatin, orange juice, and cheesecake-flavor instant pudding and pie filling mix. Cream cheese frosting gets a flavor punch from orange gelatin and shredded orange peel.
These fantastic potluck bars come from Patrice Hurd of Bemidji, Minnesota. She won the grand prize in our 2012 Best of the Midwest® Recipe Contest. Patrice says they're a twist on her grandmother’s cracker bars. They cut beautifully and brim with salty-sweet-nutty-chocolately flavor.
This make-ahead dessert is an ice cream/peanut butter/fudge delight created by a Waukesha, Wisconsin, reader, who likes to take it to potlucks. You can double the recipe to fill a 13x9 pan; cut it into squares to feed a crowd.
Mix buttery pound cake, creamy vanilla pudding, soft cream cheese, and fresh strawberries or blueberries for a rich comfort-food dessert. To trim calories, try making it with angel food cake, fat-free pudding, and low-fat or fat-free cream cheese.
These bite-size treats feature a creamy mixture of chocolate pieces, butterscotch pieces and peanut butter over a cooked oatmeal-brown sugar layer. The recipe is from a Madison, Wisconsin, reader, who takes the bar cookies to potluck gatherings.
Fruit fillings complement the sweetness of other bar cookie ingredients. Blueberry-Almond Bars was a grand champion award recipe at the Marshall County Fair's annual Blueberry Bake-A-Rama in Plymouth, Indiana. Lori Van Der Weele combined blueberries, butter, white baking pieces and almonds for this winner.
Hopkins, Minnesota, calls itself America's Raspberry Capital and hosts an annual Raspberry Festival -- including a cooking contest. One entry was this recipe for Raspberry Cheesecake Bars, which combines layers of cheesecake and raspberry filling in an almond crust.
This recipe will satisfy chocolate lovers' cravings with semisweet chocolate pieces, unsweetened chocolate, melted white chocolate and melted semisweet chocolate. Just a half a cup of flour goes into this fudgy delight.