Midwest Living September/October 2014 Recipes

Flavor twists on meatballs, roasted veggie-and-fruit combos, and desserts from Michigan cookbook author Patty Pinner are among the recipes featured in this issue.

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Mexican Chicken Meatball Subs

Although this recipe looks long, the sandwiches are actually quite efficient to make, even on a weeknight, because you saute the veggies while the meatballs bake.Mexican Chicken Meatball Subs

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Redemption Hazelnut Pie

This über-sweet pie is essentially a traditional pecan pie made with hazelnuts. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).Redemption Hazelnut Pie

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Curried Cauliflower, Apples and Chickpeas

Cinnamon and curry powder balance Granny Smith apples in this roasted cauliflower mixture.Curried Cauliflower, Apples and Chickpeas

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Sister Chestermae Hayes’s Apple Butter Pie

Imagine a pumpkin pie made with jarred apple butter in place of the usual canned pumpkin. It's the perfect home-baked treat to cap off a cozy autumn supper. Patty suggests sprinkling pecan pieces over the whipped cream or ice cream before serving. We opted for grated fresh nutmeg. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).Sister Chestermae Hayes's Apple Butter Pie

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Maple-Apple-Glazed Breakfast Meatballs

Perfect for holiday brunches, mini pork meatballs are a sweet and salty alternative to sides of bacon or sausage.Maple-Apple-Glazed Breakfast Meatballs

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Lemony Greens, ‘Shrooms and Grapes

Lemon and grapes brighten the fresh green bean, broccoli and mushroom mixture.Lemony Greens, ‘Shrooms and Grapes

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Aint Sug’s Punkin’ Puddin’

Baked in a casserole dish, this unusual dessert channels the spirit of marshmallow-topped sweet potato, with the added spice of pumpkin pie. This recipe comes from Patty Pinner's cookbook Sweets (crownpublishing.com).Aint Sug's Punkin' Puddin'

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Cajun Sweet Corn and Bacon Jumble

Salty bacon and Cajun seasoning liven up this roasted veggie mixture for a hearty side.Cajun Sweet Corn and Bacon Jumble

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Vertamae Grosvenor’s Coconut Custard Meringue Pie

A cloud of toasty meringue tops creamy coconut pudding in a recipe from Patty's friend and fellow soul-food queen. Though not difficult, the filling for this pie does require attentive cooking. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).Vertamae Grosvenor's Coconut Custard Meringue Pie

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Miss LaLou’s Bourbon Balls

Vanilla wafers, cocoa powder and pecans form the base of these boozy, no-bake bonbons that keep up to 2 weeks in the fridge. This recipe comes from Patty Pinner's cookbook Sweets (crownpublishing.com).Miss LaLou's Bourbon Balls

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Honey-Sage Sweet Potatoes, Pears and Walnuts

A colorful mixture of sweet potatoes, red onion and pears blends with sage and sweet honey in this easy roasted side.Honey-Sage Sweet Potatoes, Pears and Walnuts

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My My’s Brown Sugar Pound Cake

Patty's grandmother sifted together the flour and baking powder three times before adding them to the batter. We had good results just whisking them together. This recipe comes from Patty Pinner's cookbook Sweets (crownpublishing.com).My My's Brown Sugar Pound Cake

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Herbed Lamb Meatball Salad

The red pepper dressing is a revelation, well worth making for any lettuce salad. You can use beef instead of lamb if you like.Herbed Lamb Meatball Salad

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Aint Helen’s Sweet Potato Cheesecake

Besides tinting the cake a lovely pale orange, sweet potatoes lend a pleasant texture to the rich, creamy filling. This recipe comes from Patty Pinner's cookbook Sweets (crownpublishing.com).Aint Helen's Sweet Potato Cheesecake

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Roasted Panzanella Salad

This colorful salad stars sweet roasted cherry tomatoes with the tart of red wine vinegar.Roasted Panzanella Salad

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Apricot Jam Tart

Butter-rich pastry holds a four- ingredient filling of apricot jam, lemon juice, cinnamon and nutmeg. For best results, be sure to use cold butter and cream in the lemony pastry. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).Apricot Jam Tart

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Miss Rosa Lee’s Oatmeal Cookies

Nothing fancy here; this is the perfectly chewy lunchbox classic, pebbled with walnuts and plump raisins. A combination of vegetable oil and butter ensures a chewy texture and rich flavor. This recipe comes from Patty Pinner's cookbook Sweets (crownpublishing.com).Miss Rosa Lee's Oatmeal Cookies

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Orange Sauced Butternut Squash, Carrots and Dried Cherries

Sweet butternut squash and brown sugar balance tangy balsamic vinegar and tart cherries.Orange Sauced Butternut Squash, Carrots and Dried Cherries

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Nutty Asian Cabbage with Plums

Soy sauce, ginger, sugar and nutty almonds lend this cabbage mixture a sweet and salty appeal.Nutty Asian Cabbage with Plums

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Midwest Living September/October 2014 Recipes

1 of 19

Mexican Chicken Meatball Subs

1 of 19

2 of 19

Redemption Hazelnut Pie

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3 of 19

Curried Cauliflower, Apples and Chickpeas

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Sister Chestermae Hayes’s Apple Butter Pie

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Maple-Apple-Glazed Breakfast Meatballs

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Lemony Greens, ‘Shrooms and Grapes

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Aint Sug’s Punkin’ Puddin’

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Cajun Sweet Corn and Bacon Jumble

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Vertamae Grosvenor’s Coconut Custard Meringue Pie

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Miss LaLou’s Bourbon Balls

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Honey-Sage Sweet Potatoes, Pears and Walnuts

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My My’s Brown Sugar Pound Cake

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Herbed Lamb Meatball Salad

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Aint Helen’s Sweet Potato Cheesecake

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Roasted Panzanella Salad

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Apricot Jam Tart

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Miss Rosa Lee’s Oatmeal Cookies

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Orange Sauced Butternut Squash, Carrots and Dried Cherries

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Nutty Asian Cabbage with Plums

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