This fantastic one-pan dinner is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite.
This tender beef creation includes a gorgeous, glossy red wine sauce that amps up sweet root vegetables, mushrooms and onion.
Potatoes, onion, sauerkraut and brats pack in the German flavor in this homey slow-cooker soup. Try with Whole Wheat Pretzel Rolls; the soft pretzels' chewy, brown exterior comes from being boiled in an alkaline solution—the 1/4 cup baking soda in the water isn't a typo!
This quick twist on the classic German chocolate-cherry cake uses boxed cake mix and cherry preserves. Don't skip the kirsch or brandy; it adds that signature Black Forest flavor.
Who knew a pork shoulder seasoned with just salt and pepper could be so scrumptious? The recipe comes chef Marshall Paulsen of Minneapolis' Birchwood Cafe. The salsa recipe makes a very generous amount of the apple salsa, about 4 cups. It will keep fine for a day or so in the refrigerator to eat with leftovers, or just halve the recipe if you don’t think you’ll use it all. Any leftover pork makes a mean sandwich.
This six-ingredient hotdish recipe from an Appleton, Wisconsin, reader features an all-star lineup of Wisconsin foods, including bratwurst, cheddar cheese and potatoes. "It's a quick, easy recipe," our reader says. "There's not much you can mess up."
Buttery onions, cheddar and green chilies lace our stuffinglike pudding. Inspired by traditional skillet corn bread, this recipe works as a side or as a meatless main served with a salad or garlicky sauteed kale.
Sweet potatoes and apples hold their own with spicy chipotle chilies in this perfect sweet-heat balance. Does it take a lot of peeling and chopping? Yes. Is it worth it? Oh, yeah.
Apples, pears and cranberries mix with caramelized onions in a luscious tumble over chicken breasts. Why leave the skin on and bones in? Trust us; you'll notice the extra flavor in this fabulous fall recipe.
You can almost remember a misty-morning trip to the orchards and bogs when you taste this riff on a Midwest favorite. A pumpkin-cornmeal biscuit crowns the sweet-tangy fruit duo.
We riffed off Julia Child's legendary boeuf bourguignon, stealing her trick of flavoring a wine-rich beef stew with bacon drippings, but adding generous chunks of carrot, potato and butternut squash.
In the final minutes of cooking, a splash of fresh orange juice and cider vinegar adds the perfect sweet acidity to a company-worthy (but family-night-easy) side dish.
A hot cast-iron skillet mimics a pizza stone to create a crisp, evenly browned crust. We loaded our pizza with oozy red sauce and stretchy cheese. Fork and knife highly recommended.
Crisp on top, sweetly tender inside, this quintessential fall dessert blends tart and sweet apples -- Granny Smith, Jonagold and Braeburn -- with sugar and cinnamon under a brown-sugar and walnut crumb topping.
This picture-perfect fall pie takes more than a flaky crust. "The key to this pie is the apples you use," says Mary Schrier of Cumberland, Iowa, who got this recipe from an old, handwritten family recipe book. She suggests not using Red Delicious apples. Instead, make this with Granny Smith, Jonathan or any sweet-tart heirloom apples.
Your home will fill with the fall aroma of this five-ingredient apple butter while it simmers in your slow cooker. Serve with cheese and crackers - and keep some extra jars to give as hostess gifts.
A free-form tart is the anxious pie-maker's best friend. No fussy crimping, and any torn edges or lumpy folds just add to the charm (especially when sprinkled with sparkly raw sugar).
Chocolate and sweet potato batters are swirled together to make this moist, tender spice cake from Patricia Polley of Columbus, Ohio. Wrap and store the cooled cake overnight for easier slicing. (It’s a great alternative to coffee cake for brunches.)
One of her students shared this fall recipe long ago with Gail Michael of West Lafayette, Indiana. "These were in the lunch box of one of my first-grade students in the fall of 1974," Gail recalls. She's baked many batches of these apple bars since then. It's like apple pie in a baking pan.
Lisa Johnson of Gardner, Kansas, added banana to pumpkin bread for a new twist on this quintessential fall treat. "This pumpkin bread is a favorite with our family," she says. "It's easy to make, and my two girls enjoy helping me."
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.
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.
Combine chicken, chopped vegetables and canned beans for a warm and comforting chili. This fall recipe gives variations for Slow Cooker Chicken Chili as well as a spicier Chipotle Chicken Chili.
Sweet bread balances tangy cranberries in this winning fall recipe. Like many quick breads, this loaf will improve in flavor and texture if you let it sit overnight before slicing it.
Susan Corley of New Albany, Ohio, shared her version of the classic Italian soup in New Albany Cooking with Friends, a cooking club project that took regional honors in the 2007 Tabasco Community Cookbook Awards. Susan often slow-cooks a pot of the soup for family meals during the holidays.
This nutty layer cake is a favorite dessert with Midwest Living® readers. Whipped cream topping complements a moist filling of pumpkin, brown sugar, pecans, butter and more whipping cream.
Why steel-cut oats? This chunky oatmeal has a nuttier flavor and chewier texture than if it used rolled oats. Other heavenly ingredients in this fall recipe include dried fruit, mini chocolate chips, crumbled bacon and a drizzle of honey.
When cooler nights trigger cravings for warming autumn suppers but the garden still bears a summer’s bounty of tomatoes, zucchini, peppers and eggplant, we call on the French for help. The classic vegetable stew is traditionally served unadorned, but we love it spooned over homemade garlic bread as a luxe fork-and-knife sandwich.
Mix a can of cream of chicken soup, mushrooms, veggies and rice mix for the soup base. Any boneless cooked chicken works in this slow-cooker recipe, but chicken thighs, with more moisture from fat, cook the best.
Potato, bacon and cheese - all the flavors you love in a bowl of soup! The American cheese keeps the soup from curdling while it slow cooks. Mashing cooked potatoes a bit gives it some body, while the bacon adds a smoky-salty taste to this fall soup.
Flaky pastry and baked apples become absolutely irresistible when combined with caramel and a hint of brown sugar in this fall recipe. Make these up to six hours ahead of your meal and cover with plastic wrap so the pastry doesn't dry out. Bake while the coffee brews!
Cranberry sauce combined with tapioca and onion soup simmers to perfection in this five-ingredient main dish recipe, a slow-cooker version of an oven classic. Serve over white rice to complete the fall meal.
Joan Wagner of Overland Park, Kansas, contributed the Hot Dog-Hamburger Secret Sauce recipe. "My two sons, Chris and Ken, gave this recipe the name 'secret sauce' because no one guessed what was in it," Joan says. It's a nice balance of sweet and tangy.
Colorful Cranberry-Orange Relish comes from chef Richard Fisher of Mystic Lake Casino Hotel in Prior Lake, Minnesota. The versatile spiced topper goes well with meats, including deli turkey, bratwurst and grilled pork chops.
Freshly shredded cheese works better than packaged shredded cheese in a cheese ball. Prepare the cheese mixture the night before so flavors have a chance to blend. Shape and roll in the crumbled bacon or pistachio nuts a few hours before serving.
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