Midwest Living September/October 2012 recipes

Browse through new recipes from Midwest Living® magazine: apple favorites, main dishes, pancakes and more.

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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.Nutty Caramel Apple Crisp

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Boiled Cider

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.Boiled Cider

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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.Chipotle Black Bean Chili

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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.Stacked Black Bean Enchilada Pie

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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.Cider-Spiked Apple and Pecan Tart

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Apple Pumpkin Sunflower Bread

We packed a bushel of fall into this homey loaf: pumpkin, apple, nuts and spices. Apple Pumpkin Sunflower Bread

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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. Lemon-Thyme Roast Chicken with Artichokes

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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.Easy Chicken Gumbo

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Herbed Brown Rice

This savory rice dish adapts beautifully to almost any menu and makes enough for multiple meals. Try it with our Lemon-Thyme Roast Chicken with Artichokes and Easy Chicken Gumbo.Herbed Brown Rice

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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.Multigrain Apple Streusel Muffins

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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.Cornish Game Hens with Cider-Sage Sauce

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Wine-Marinated Pork Roast

Garlic, fennel, fresh herbs and white wine infuse this pork roast with flavor. If you like, set aside half the meat to make Thai-Style Pork Salad later in the week. Pimiento Corn Muffins, mashed potatoes and broccoli make perfect sides.Wine-Marinated Pork Roast Pimiento Corn Muffins

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Thai-Style Salad

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.Thai-Style Salad

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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.Apple and Couscous-Bulgur Salad

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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.Hearty Multigrain Pancakes

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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.Fresh Fruit Compote

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Midwest Living September/October 2012 recipes

1 of 16

Nutty Caramel Apple Crisp

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Boiled Cider

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Chipotle Black Bean Chili

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Stacked Black Bean Enchilada Pie

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Cider-Spiked Apple and Pecan Tart

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Apple Pumpkin Sunflower Bread

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Lemon-Thyme Roast Chicken with Artichokes

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Easy Chicken Gumbo

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Herbed Brown Rice

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Multigrain Apple Streusel Muffins

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Cornish Game Hens with Cider-Sage Sauce

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Wine-Marinated Pork Roast

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Thai-Style Salad

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Apple and Couscous-Bulgur Salad

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Hearty Multigrain Pancakes

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Fresh Fruit Compote

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