Midwest Living September/October 2013 Recipes

Try recipes made in cast-iron skillets, a decadent chocolate pumpkin cake, slow-cooker stew and more.
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Caramel Pecan Skillet Brownie

Caramel in the bottom of the pan melds with the brownie, creating a dessert so rich and gooey that you need a spoon to serve it. Because cast iron holds heat, the brownie will still be warm when you go back for seconds.Caramel Pecan Skillet Brownie

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Slow-Cooker Brat and Sauerkraut Soup

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!Slow-Cooker Brat and Sauerkraut SoupWhole Wheat Pretzel Rolls 

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Roasted Chicken with Sage Pan Sauce

This sage-infused, company-worthy fall recipe takes full advantage of cast iron's versatility. The pan goes from stove top to oven and back to stove top.Roasted Chicken with Sage Pan Sauce

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Sausage and Spinach Skillet Pizza

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.Sausage and Spinach Skillet Pizza

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Chocolate Pumpkin Cake

This utterly unforgettable autumn cake layers moist chocolate-pumpkin cake, luscious milk chocolate ganache and fluffy pumpkin-spice whipped cream. The recipe comes from Minnesota blogger Amanda Rettke (iambaker.net).Chocolate Pumpkin Cake recipeSee a short video about how to make this cake

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One-Pan Harvest Pasta

This hearty weeknight dinner recipe is perfect for fall and winter, when you crave cozier foods.One-Pan Harvest Pasta

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Southwest Corn Pudding

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.Southwest Corn Pudding

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Cajun-Rubbed Salmon

Fish made easy! Start with a quick sear-one of cast iron's best tricks-to seal in moisture; finish by baking in the oven. A simple pickle relish tops the spice-rubbed fish with tang.Cajun-Rubbed Salmon

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Quick Black Forest Cherry Cake

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.Quick Black Forest Cherry Cake

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Blackberry Clafouti

Cherries usually dot this French country dessert, but we opted for plump blackberries and a wisp of orange liqueur. Baked in a large skillet or a group of minis, the simple, eggy batter yields a texture between cake and custard.Blackberry Clafouti

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Greek Burgers

After searing a burger on cast iron (and tasting the crust that develops), you may never grill burgers outside again. We topped ours with herby veggies and feta cheese.Greek Burgers

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Potato Latkes

Cast iron's heat retention means oil holds a high temperature, so fried foods crisp quickly and evenly. These traditional Jewish potato-onion fritters have tender centers and lacy rims. Top them with sour cream or applesauce.Potato Latkes

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Bacon-Roasted Brussels Sprouts

Frying bacon in the skillet, then tossing sprouts and red onion in the drippings before roasting means you'll only dirty one pan making this elegant side dish.Bacon-Roasted Brussels Sprouts

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Cranberry Orange Upside-Down Cake

Invert this moist cake while it's still warm to reveal a fall kaleidoscope of glistening, tart berries and sweet mandarin oranges.Cranberry Orange Upside-Down Cake

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