Favorite recipes Including breakfasts,2 soups,5 salads, entrees & desserts

Midwest-Style Cobb Salad, p.6

Spec ial Fan Exclusive! ®

log0

shadow Breakfas‌t Warm up your mornings with our recipes for tender muffins, gooey rolls, melt-in-your-mouth pancakes and a company-special Blueberry French Toast Casserole.

C ranberry-Walnut Muffins 1 cup shredded and cored unpeeled apples 2 ⁄3 cup sugar 1 ⁄2 cup chopped fresh cranberries 1 ⁄2 cup shredded carrot 1 ⁄2 cup chopped walnuts or pecans 1 1 ⁄4 cups all-purpose flour 1 1 ⁄2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 ⁄4 teaspoon salt 1 egg, slightly beaten 1 ⁄4 cup cooking oil 1 1. Grease ten to twelve 2 ⁄2-inch muffin cups or line them with paper bake cups; set aside. In a large mixing bowl, stir together the apples 2. For n filling: I a small bowl, stir together and sugar. Add cranberries, carrots and nuts; C hocolatey Butter- brown sugar, cinnamon and flour; set aside. stir to combine. Set fruit mixture aside. Pecan Cinnamon Rolls 3. On a lightly floured surface, roll each 2. In a medium bowl, mix flour, baking 1 cup sifted powdered sugar thawed loaf of dough into a 12×8-inch 1 powder, baking soda, cinnamon, coriander ⁄3 cup whipping cream rectangle. (If dough becomes difficult to roll and salt. Stir flour mixture into fruit mixture. 1 cup coarsely chopped pecans out, let it rest a few minutes.) Brush each 1 In a small bowl, combine egg and oil. Add to ⁄2 cup packed brown sugar rectangle with melted butter. Sprinkle each fruit mixture and stir until just combined. 1 tablespoon ground cinnamon with the brown sugar mixture, chocolate 1 3. Spoon the mixture into prepared muffin 2 teaspoons all-purpose flour pieces and the ⁄2 cup chopped pecans. Roll cups, filling each about three-quarters full. 2 14- to 16-ounce loaves frozen sweet up each rectangle starting from a long side. Bake muffins in a 375° oven for 22 to roll or white bread dough, thawed Pinch seams to seal. Cut each roll crosswise 1 25 minutes or until golden and a toothpick ⁄4 cup butter, melted into six pieces. Arrange pieces, cut side down, 1 inserted near the center comes out clean. ⁄2 cup semisweet chocolate pieces in the prepared dish. Cover and let dough rise 1 Cool in pan for 5 minutes. Remove from pan. ⁄2 cup chopped pecans in a warm place until dough nearly doubles in Serve warm with butter, if you like. Makes 1. For topping: In a small bowl, stir together size (45 to 60 minutes). Break surface bubbles 12 muffins. powdered sugar and whipping cream. Pour with a greased toothpick. Nutrition facts per muffin: 175 cal., 8 g , 18 mg into an ungreased 13×9×2-inch baking dish 4. Place baking dish on a baking sheet. Bake chol., 211 mg sodium, 23 g carbo., 1 g fiber, 3 g pro. (3-quart rectangular). Sprinkle the 1 cup in a 375° oven for 40 to 45 minutes or until coarsely chopped pecans evenly over mixture; sides of rolls are browned and center rolls do set aside. not appear doughy (do not underbake). If necessary, cover the top with foil for the last 15 to 20 minutes to prevent overbrowning. (Topping will turn to a caramel color as the rolls bake.) Cool in baking dish on a wire rack for 5 minutes. Loosen the edges; invert rolls onto a serving platter. Serve warm. Makes 12 rolls. Nutrition facts per roll: 443 cal., 22 g fat, 58 mg chol., 167 mg sodium, 60 g carbo., 3 g fiber, 7 g pro.

Great for snacking, too!

midwestliving.com 2 Blueberry French Double- Chocolate Toast Casserole Scones 1 12 slices dry white bread, cut into ⁄2-inch 2 cups all-purpose flour 1 cubes (about 8 cups) ⁄2 cup granulated sugar 1 2 8-ounce packages cream , cut ⁄3 cup unsweetened European-style 3 into ⁄4-inch cubes (Dutch processed) cocoa powder or 1 cup fresh or frozen blueberries unsweetened cocoa powder 12 eggs 1 tablespoon baking powder 1 2 cups ⁄2 teaspoon salt 1 1 ⁄2 cup pure maple syrup or maple- ⁄3 cup unsalted butter flavored syrup 1 beaten egg 1 Mile-High Buttermilk Blueberry-flavored, pure maple, or ⁄2 cup whipping cream Pancakes maple-flavored syrup 1 teaspoon vanilla 2 eggs, slightly beaten 1. Cover the bottom of a well-buttered 1 cup miniature semisweet chocolate 1 1 ⁄2 cups buttermilk 13×9×2-inch baking dish (3-quart pieces 1 1 tablespoon butter, melted rectangular) with half the bread cubes. ⁄2 cup chopped pecans, toasted (optional) 1 cup all-purpose flour Sprinkle and blueberries over Coarse sugar, optional 1 1 ⁄2 teaspoons sugar bread cubes. Arrange the remaining bread 1. In a large bowl, stir together flour, 1 teaspoon baking powder cubes over the blueberries. granulated sugar, cocoa powder, baking 1 ⁄2 teaspoon baking soda 2. In a large mixing bowl, beat eggs with a powder and salt. Using a pastry blender, cut 1 1. In a medium bowl, combine eggs, rotary beater; beat in milk and the ⁄2 cup in the butter until mixture resembles coarse buttermilk and melted butter. In a large bowl, pure maple syrup. Carefully pour egg mixture crumbs. Make a well in the center of dry combine the flour, sugar, baking powder, over the bread mixture. Cover and chill in the ingredients; set aside. baking soda and a dash salt. Make a well in refrigerator for 2 to 24 hours. 2. In a small bowl, stir together egg, the center of the dry ingredients. Add the 3. Bake, covered, in a 375° oven for whipping cream and vanilla. Add egg mixture buttermilk mixture to the dry mixture and stir 25 minutes. Uncover and bake about to flour mixture. Add chocolate pieces and, until just combined (do not overmix). 25 minutes more or until a knife inserted near if you like, pecans. Using a fork, stir just 1 2. Pour about ⁄4 cup batter for each pancake the center comes out clean and topping is until moistened. onto a hot, lightly greased griddle. Cook over puffed and golden brown. Let stand for 3. Turn dough out onto a lightly floured medium heat about 2 minutes per side or 10 minutes before serving. Serve warm with surface. Gently knead dough by folding and until golden brown, turning to the second blueberry-flavored syrup. Makes 8 servings. gently pressing 10 to 12 strokes or until side when pancakes have bubbly surfaces Nutrition facts per serving: 0503 cal., 3 g fat, nearly smooth. (Handle dough as little as 386 mg chol., 497 mg sodium,40 g carbo., 1 g fiber, and edges are slightly dry. Serve pancakes 19 g pro. possible to keep it light.) Divide dough in half. warm with additional butter and syrup. Lightly roll or pat each dough half into a 1 Makes 10 to 12 pancakes. 4 ⁄2-inch circle. Cut each round into six Nutrition facts per serving: 58 cal., 3 g fat, wedges. Place wedges 1 inch apart on a 47 mg chol., 181 mg sodium, 11 g carbo., 0 g fiber, For more breakfast parchment-lined baking sheet or an

4 g pro. >> and brunch ideas, ungreased baking sheet. If you like, brush visit midwest living.com/25brunch. scones with additional whipping cream and sprinkle with coarse sugar. 4. Bake the scones in a 400° oven for 12 to 14 minutes or until bottoms are lightly browned. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm. Makes 12 scones. Nutrition facts per scone: 5312 cal., 1 g fat, 46 mg chol., 207 mg sodium, 39 g carbo., 1 g fiber, 5 g pro.

So light and fluffy!

midwestliving.com 3 Soups A bowl of one of these rich, robust soups makes for a cozy family dinner or a tasty first course at a party.

C orn and Chili Chowder Nonstick cooking spray 1 15-ounce can whole kernel corn, drained 1 1 medium onion, chopped ( ⁄2 cup) 1 ⁄2 cup chopped fresh Anaheim, poblano or green sweet pepper 1 ⁄2 cup chopped red sweet pepper Top with 3 cloves garlic, minced flavored croutons! 2 tablespoons cooking oil 1 8-ounce can baby lima beans, drained 3 large potatoes, peeled, if desired, and cut into 1 1 ⁄2-inch cubes (1 ⁄2 pounds) 1 4-ounce can diced green chili peppers This is comfort food with class: Bits of 3 cups water or vegetable broth spinach and artichoke flavor our creamy 2 cups half-and-half or light cream chicken soup. Serve it with thick slices of 3 1 14 ⁄4-ounce can cream-style corn warm, crusty French bread for a no-fuss feast. 1 small zucchini, halved lengthwise and sliced 1. Lightly coat a 15×10×1-inch baking pan with cooking spray. Spread the drained whole kernel corn in the prepared pan. Roast, uncovered, in a 450° oven about 15 minutes or until corn is browned, stirring occasionally. 2. nI 4-quart Dutch oven, cook and stir onion, peppers C hicken-Artichoke-Brie Soup 1 and garlic in the hot oil over medium-high heat about ⁄4 cup butter or margarine 5 minutes or until tender. Stir in lima beans, potatoes 2 medium carrots, chopped (1 cup) and undrained chili peppers. Add the water. Stir in 2 stalks celery, sliced (1 cup) roasted corn. Bring to boiling, reduce heat. Simmer, 1 large onion, chopped (1 cup) uncovered, 15 minutes, stirring occasionally. 2 cloves garlic, minced 3. nStir i half-and-half, cream-style corn and zucchini. 2 14-ounce cans chicken broth 1 Cook and stir about 5 minutes more or until heated ⁄2 teaspoon ground white pepper 1 through (don’t boil). Makes 6 to 8 servings. ⁄4 teaspoon salt Nutrition facts per serving: 5371 cal., 1 g fat, 30 mg chol., 2 cups half-and-half, light cream or whole milk 518 mg sodium,55 g carbo., 6 g fiber, 10 g pro. 1 ⁄4 cup all-purpose flour 1 1 ⁄2 cups cubed cooked chicken or turkey 1 cup whipping cream 1 ⁄2 ofn-r a 8 o 9-ounce package frozen artichoke hearts, thawed and cut into bite-size pieces 1 ⁄2 of a 10-ounce package frozen chopped spinach, thawed and well-drained 1 1 4 ⁄2-ounce round Brie or Camembert cheese, rind removed and cut up Croutons (optional) 1. In a large saucepan, melt butter over medium heat. Add carrots, celery, onion and garlic. Cook and stir until vegetables are tender. Add the broth, white pepper and salt. Bring soup mixture to boiling; reduce heat. Simmer, uncovered, for 15 minutes. 2. In a large screw-top jar, combine the half-and-half and flour. Cover and shake well until smooth; stir into soup. Cook and stir until thickened and bubbly. 3. Stir in chicken, whipping cream, artichoke hearts, spinach and Brie. Cook and stir over medium-low heat about 5 minutes more or until heated through and cheese is melted. (Stir often to make sure soup doesn’t scorch on bottom of saucepan.) 4. Serve soup topped with croutons. Makes 8 side-dish or 4 main-dish servings. Nutrition facts per side-dish serving: 3139 cal., 3 g fat, 119 mg chol., 760 mg sodium, 12 g carbo., 2 g fiber, 16 g pro.

midwestliving.com 4 dolce is a soft blue-veined cheese with a Salads mild flavor. Serve it as an appetizer, Thanks to today’s well-connected Midwestern a dessert cheese or in salads. supermarkets, we can expect a variety of flavors and fresh produce from around the world—in every season.

Greek Orzo Salad 1 1 ⁄4 cups dried orzo or rosamarina (8 ounces) 8 ounces feta cheese, cubed or coarsely crumbled 1 cup chopped roma tomato 1 ⁄2 cup chopped pitted kalamata olives or other black olives 1 tablespoon snipped fresh basil 1 tablespoon snipped fresh flat-leaf (Italian) parsley 1 ⁄3 cup olive oil 3 tablespoons lemon juice 1 small clove garlic, minced 1 ⁄2 teaspoon snipped fresh oregano 1. Cook orzo pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover and chill in the refrigerator for 1 to 2 hours. Add feta cheese, tomato, olives, basil and parsley A simple, to the chilled pasta; stir to combine. elegant salad! 2. For dressing: In a screw-top jar, combine oil, lemon juice, garlic and oregano. Shake well. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and black pepper. Cover and chill in refrigerator for 2 to 24 hours. Makes 6 main-dish servings. Nutrition facts per serving: 2362 cal., 2 g fat, 33 mg chol., 596 mg sodium, 31 g carbo., 2 g fiber, 10 g pro. P ear and Walnut Salad Dijon Vinaigrette (recipe follows) 2 ripe medium pears, cored and thinly sliced lengthwise 1 medium head Boston or Bibb lettuce 2 ounces Gorgonzola dolce ( cheese) or blue cheese, cut into small wedges 1 ⁄4 cup walnut pieces, toasted 1 large yellow or red tomato, seeded and chopped 1. Prepare the Dijon Vinaigrette. In a medium bowl, 1 toss the pear slices with ⁄3 fcup o the vinaigrette. 2. oT serve: Line four salad bowls or plates with some lettuce leaves. Top with pear mixture. Top each serving of pears with cheese, walnuts and tomato. Sparkles with Drizzle with remaining Dijon Vinaigrette. Makes color and flavor! 4 side-dish servings. Dijon Vinaigrette: nI a screw-top jar, mix 1 1 ⁄2 cup olive oil, ⁄4 cup white vinegar or white wine vinegar, 1 tablespoon sugar, 1 tablespoon Dijon-style mustard, 1 clove If you like, omit the chopped 1 minced garlic, ⁄4 teaspoon kosher or sea salt, tomato from the salad and serve 1 and ⁄4 teaspoon freshly ground black pepper. in hollowed tomato cups. Cover and shake well. Serve immediately. (Or store the Sprinkle with sliced green onions. dressing in the refrigerator for up to 1 week. Before serving, let dressing stand for 30 minutes at room For more salad ideas, temperature. Just before serving, shake the dressing.)

>> visit midwest Makes about 1 cup. living.com/salads. Nutrition facts per serving: 419 cal., 36 g fat, 11 mg chol., 414 mg sodium,20 g carbo., 4 g fiber, 6 g pro.

midwestliving.com 5 Midwest-Style Cobb Salad 1 pound boneless beef sirloin steak, cut 1 inch thick 3 tablespoons salad oil 3 tablespoons white balsamic or white wine vinegar 2 teaspoons Dijon-style mustard 1 teaspoon dried oregano, crushed 6 cups torn Boston or Bibb lettuce (one 8-ounce head) 1 1 ⁄2 cups chopped, seeded tomato (2 medium) 3 ⁄4 cup crumbled Blue cheese or other blue cheese 6 slices bacon, crisp-cooked, drained and crumbled 3 hard-cooked eggs, coarsely chopped 1 ⁄2 small cantaloupe, peeled and cut into thin slices Vinaigrette (recipe follows) 1. Slash fat edges of steak at 1-inch intervals, being careful not to cut into A rainbow meat. Place steak on rack of an unheated broiler pan. Broil 3 inches from heat of fruit! for 15 to 17 minutes for medium-rare doneness, turning once. Cool slightly and cut steak into thin slices. Place steak in a resealable plastic bag set in a shallow bowl; set aside. 2. For marinade: In a screw-top jar, combine salad oil, vinegar, mustard and Fruit with Orange-Honey oregano. Cover; shake well and pour over steak. Seal bag. Marinate steak in the refrigerator for 6 hours or overnight, turning bag occasionally. Drain off

Yogurt Sauce the excess marinade. Mint-Tarragon Syrup (recipe follows) 3. To serve: Arrange lettuce on chilled salad plates. Evenly divide steak, Orange-Honey Yogurt Sauce (recipe follows) tomato, cheese, bacon and eggs among plates. Top each salad with thin 1 ⁄2 of a medium pineapple, peeled, cored and cantaloupe slices. Drizzle with Vinaigrette and pass the remaining. Makes thinly sliced 6 main-dish servings. 1 1 ⁄2 of a small honeydew or cantaloupe melon, V inaigrette: nI a small bowl, combine ⁄3 cup white balsamic or white wine 1 peeled, seeded and cut into bite-size pieces vinegar; 1 teaspoon Dijon-style mustard; 1 clove garlic, minced; ⁄2 teaspoon 1 1 2 red grapefruits, peeled, seeded, sectioned or sugar; ⁄4 teaspoon salt; and ⁄4 teaspoon ground black pepper. Using a wire 1 sliced crosswise whisk, whisking constantly, add ⁄3 cup olive oil in a thin, steady stream. Makes 2 1 papaya, halved, seeded, peeled and sliced about ⁄3 cup. lengthwise Nutrition facts per serving: 2461 cal., 3 g fat, 159 mg chol., 573 mg sodium,15 g 1 carbo., 2 g fiber, 26 g pro. ⁄2 cup desired dried fruit (such as apricots, cherries or strawberries) 6 to 8 fresh strawberries, halved 6 to 8 fresh mint sprigs 1. Prepare the Mint-Tarragon Syrup and the Orange- Honey Yogurt Sauce. Fresh ideas 2. Arrange the pineapple, melon, grapefruit and for a classic! papaya on a serving platter or in six to eight individual dishes or stemmed glasses. Top with desired dried fruit. Lightly drizzle the syrup over the fruit. Garnish with fresh strawberries and mint sprigs. Top with sauce. Makes 6 to 8 servings. Mint-Tarragon Syrup: nI a small saucepan, 1 1 heat ⁄4 cup mint jelly and ⁄2 teaspoon snipped fresh tarragon until jelly melts. Remove from heat; cool slightly. Set a fine-mesh sieve over a small bowl. Strain jelly mixture through sieve; discard leaves. Orange-Honey Yogurt Sauce: nI a small bowl, combine one 6-ounce carton vanilla low-fat yogurt, 1 1 tablespoon honey, ⁄2 teaspoon finely shredded orange peel or 1 ⁄4 teaspoon dried orange peel, and 1 ⁄4 teaspoon vanilla. Transfer sauce to a serving bowl. Cover and chill at least 1 30 minutes. Makes 1 ⁄4 cups. Nutrition facts per serving: 177 cal., 1 g fat, 2 mg chol., 39 mg sodium,41 g carbo., 3 g fiber, 3 g pro. midwestliving.com 6 Entrees Chicken, pork and fresh vegetables or fruit combine for quick and easy dinners packed with nutrition and flavor. Most of these will be on the table in 30 minutes or less!

C hicken and Shiitake Stir-Fry 1 ⁄2 cup dry sherry 2 tablespoons vegetarian oyster sauce or oyster sauce 2 teaspoons toasted sesame oil 1 tablespoon cooking oil 1 3 medium carrots, cut into thin bias slices (1 ⁄2 cups) P ork Chops with 2 medium stalks celery, cut into thin bias slices (1 cup) 3 4 ounces fresh shiitake mushrooms, trimmed and sliced (1 ⁄4 cups) Pear-Maple Sauce 3 1 medium red or green sweet pepper, cut into thin, bite-size strips (1 cup) 4 boneless pork loin chops, cut ⁄4 inch thick 1 3 green onions, cut into ⁄2-inch pieces (about 1 pound) 1 2 cups cooked chicken, cut into bite-size pieces (optional) ⁄2 teaspoon kosher salt, sea salt or salt 1 3 cups hot cooked rice ⁄2 teaspoon ground black pepper 1 tablespoon toasted sesame seeds 1 tablespoon olive oil 1 1 1. For sauce: Mix sherry, oyster sauce, sesame oil and ⁄2 teaspoon salt; set aside. ⁄4 cup butter or margarine 2. Pour oil into a wok or a 10-inch nonstick skillet. (Add more oil as necessary.) 3 tablespoons pure maple syrup or maple- Preheat over medium-high heat. Add carrots; stir-fry 1 minute. Add celery and flavored syrup 1 mushrooms; stir-fry 2 minutes. Add sweet pepper and green onions; stir-fry 1 ⁄2 3 tablespoons peach, apricot or plum preserves to 2 minutes more or until vegetables are crisp-tender. Remove from heat. or jam 1 1 3. Stir sauce. Carefully add sauce to wok or skillet. Stir in cooked chicken, if you ⁄2 teaspoon dried basil or 1 ⁄2 teaspoons snipped like. Return to heat. Cook and stir until bubbly. Cook and stir 1 to 2 minutes fresh basil more or until sauce is slightly thickened. Serve over hot cooked rice. Sprinkle 3 medium pears, cored and thinly sliced with additional green onion, if you like, and toasted sesame seeds. Makes 4 Cranberry Couscous (recipe follows; optional) side-dish servings. (Makes 4 main-dish servings, if chicken is used.) 1. Trim fat from pork. Sprinkle chops with salt and N ote: Toast sesame seeds, spread a thin layer in shallow baking pan, in 350° black pepper. In a 10-inch skillet, heat oil over oven for 7 to 10 minutes or until seeds are light medium-high heat. Cook chops for 8 to 12 minutes or brown, stirring once or twice. until chops are done (160° and juices run clear), Nutrition facts per serving without chicken: turning once. Remove chops from skillet. Cover to 326 cal., 8 g fat, 0 mg chol., 544 mg sodium, 52 g carbo., 4 g fiber, 6 g pro. keep warm; set aside. 2. nFor sauce: I same skillet, melt butter over medium heat. Stir in maple syrup, peach preserves and basil. Add pears. Cook, covered, 3 minutes or just until the pears are tender and heated through, occasionally spooning sauce over pears. Serve chops with sauce and, if you like, Cranberry Couscous. Makes 4 servings. C ranberry Couscous: In a medium saucepan, bring one 14-ounce can vegetable broth or reduced-sodium chicken broth and 1 tablespoon butter or margarine to boiling. Stir in 1 cup quick-cooking couscous, 1 ⁄3 cup dried cranberries or snipped dried tart cherries and 2 tablespoons thinly sliced green onion. Remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff couscous with 1 a fork before serving. Makes about 3 ⁄2 cups. Nutrition facts per serving without couscous: 461 cal., 23 g fat, 95 mg chol., 417 mg sodium, 39 g carbo., 3 g fiber, 25 g.

For more quick and

>> easy dinner ideas, Serve meatless visit midwest or with chicken! living.com/30minute.

midwestliving.com 7 C hicken Spiedini Grilled Pork Wraps 1 1 ⁄4 pounds chicken breast tenderloins 2 1-pound pork tenderloins 2 ⁄3 cup bottled sweet Italian salad dressing 2 tablespoons honey or bottled Italian salad dressing 2 tablespoons Dijon-style mustard 3 1 ⁄4 cup seasoned fine dry bread crumbs ⁄8 teaspoon ground cumin 3 ⁄4 cup halved fresh mushrooms Corn Relish (recipe follows) 2 cloves garlic, minced 10 8- to 10-inch plain or flavored flour 1 tablespoon butter tortillas 1 ⁄4 cup coarsely chopped prosciutto 1. Trim fat from meat. Sprinkle meat with salt 3 ⁄4 cup shredded provel or mozzarella cheese and freshly ground black pepper. For glaze: In (3 ounces) bowl, combine honey, mustard and cumin. 1 lemon, quartered 2. Cover and grill 30 to 35 minutes or until 1. Place chicken in resealable plastic bag set in a instant-read thermometer registers 155°, shallow dish. Pour salad dressing over chicken. brushing with glaze the last 5 to 10 minutes of Seal bag; turn to coat chicken. Marinate in grilling. To serve, slice meat into thin bite-size refrigerator 2 to 24 hours, turning bag occasionally. strips. Divide meat and Corn Relish among 2. Drain chicken, discarding marinade. Place tortillas. Roll up. Makes 10 sandwiches. bread crumbs in a shallow dish. Dip chicken in C orn Relish: Thaw one 16-ounce package bread crumbs to coat. On five to six long metal frozen whole kernel corn; drain well and pat dry skewers, thread chicken, accordion-style, leaving with paper towels or use 3 cups fresh whole 1 ⁄4-inch space between each piece. kernel corn. In a large skillet, heat 2 tablespoons 1 3. Grill skewers on the rack of an uncovered olive oil over medium heat. Add corn, ⁄2 cup grill directly over medium coals for 10 to 12 finely chopped red onion and/or green onion, 1 minutes or until chicken is no longer pink ⁄4 cup finely chopped celery or green sweet Grilling tips 3 (170°), turning once halfway through grilling. pepper, 1 teaspoon minced garlic, ⁄4 teaspoon For a charcoal grill: Grill 1 4. In a large skillet, cook mushrooms and garlic salt, ⁄2 teaspoon ground cumin or chili powder, Chicken Spiedini skewers 1 in hot butter 5 minutes or until mushrooms are and ⁄8 teaspoon cayenne or ground black on the rack of an just tender, stirring occasionally. Add prosciutto; pepper. Cook 10 minutes or until vegetables are uncovered grill directly cook and stir for 2 minutes more. tender, stirring occasionally. Remove from heat. over medium coals for 3 5. To serve: Remove chicken from skewers; Stir in ⁄4 cup finely chopped and seeded 10 to 12 minutes or until 1 1 arrange on plate. Sprinkle with half of the tomato, ⁄4 cup snipped fresh parsley, ⁄4 cup chicken is no longer pink cheese. Spoon on mushroom mixture. Sprinkle mayonnaise and 1 tablespoon lime juice. Cover (170°), turning once with the remaining cheese. Squeeze some and chill 1 to 24 hours. Makes 3 cups. halfway through grilling. lemon over each serving. Makes 4 servings. Nutrition facts per serving: 2323 cal., 1 g fat, 62 mg For a gas grill: Preheat chol., 501 mg sodium,30 g carbo., 2 g fiber, 23 g pro. Nutrition facts per serving: 4385 cal., 1 g fat, grill. Reduce heat to 113 mg chol., 1331 mg sodium, 19 g carbo., 0 g fiber, 46 g pro. medium. Place skewers on grill rack over heat. Cover and grill as directed above.

Spiedini = skewers! midwestliving.com 8 Desserts Our favorite sweet treats include mouthwatering cookies, decadent pies, an easy fondue, ice cream, a chocolate soufflé and a Midwest German-style peach kuchen.

P eanut Butter Oatmeal Biggies 3 ⁄4 cup peanut butter 1 teaspoon vanilla 1 1 ⁄2 cup butter, softened 1 ⁄4 cups all-purpose flour 3 1 ⁄4 cup packed brown sugar 2 ⁄2 cups regular rolled oats 1 1 ⁄2 cup granulated sugar 1 ⁄2 cups raisins and/or 1 ⁄2 teaspoon baking powder semisweet chocolate pieces 1 ⁄4 teaspoon baking soda Small scoops vanilla and/or 2 eggs chocolate ice cream 1. Lightly grease large cookie sheets; set aside while preparing cookie dough. Sparkling Sour Cream 2. In a large mixing bowl, beat peanut butter and butter with an electric Sugar Cookies mixer for 30 seconds. Add the brown sugar, granulated sugar, baking powder 1 and baking soda. Beat on medium speed until mixture is fluffy. Add the eggs ⁄2 cup butter, softened and the vanilla; beat mixture well. Beat in flour on low speed. With a wooden 1 cup granulated sugar spoon, stir in rolled oats and the raisins and/or semisweet chocolate pieces. 1 teaspoon baking powder 1 1 3. Using ⁄4 cup dough for each cookie, drop the dough 3 inches apart on ⁄4 teaspoon baking soda prepared cookie sheets. Press the dough into 4-inch circles. Dash salt 1 4. Bake the cookies in a 375º oven about 10 minutes or until the edges start ⁄2 cup dairy sour cream to brown. Cool cookies on cookie sheet for 1 minute. Transfer the cookies to 1 egg wire racks to cool thoroughly. Makes 16 to 18 large cookies. 1 teaspoon finely shredded orange peel 1 N ote:o T make a sandwich cookie, place small scoops (about 2 tablespoons ⁄2 teaspoon lemon extract 1 each) of vanilla and/or chocolate ice cream on flat side of a cookie. Top with 2 ⁄2 cups all-purpose flour another cookie, flat side down, and press lightly; top with two more small Powdered Sugar Icing (recipe follows) or your scoops of ice cream. favorite frosting Nutrition facts per cookie with raisins: 1. nI mixing bowl, beat softened butter with electric 316 cal.,13 g fat, 42 mg chol.,158 mg sodium, 45 g carbo., 3 g fiber, 7 g pro. mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda and salt; beat well. Beat in sour cream, egg, peel and lemon extract. Beat Great without in as much flour as you can with the mixer. Using ice cream, too! wooden spoon, stir in remaining flour. Divide in half. Cover and chill for 1 to 2 hours or until easy to handle. 2. nO a well-floured surface, roll out half of the 1 dough at a time to ⁄4-inch thickness. Using a cookie cutter, cut dough into desired shapes. Place cookies 1 inch apart on an ungreased cookie sheet. 3. nBake i a 375º oven for 6 to 7 minutes or until edges are firm and bottoms are light brown. Transfer cookies to a wire rack; cool. 4. Prepare the Powdered Sugar Icing or your favorite frosting. Spread the icing over the cookies. If you like, immediately top each frosted cookie with candied citrus peel or let dry and paint designs on each with food coloring. Makes 40 to 50 cookies. P owdered Sugar Icing: In a medium mixing bowl, beat together 4 cups sifted 1 powdered sugar and ⁄4 cup milk. Stir in additional milk if needed, 1 teaspoon at a time, until glaze is easy to spread. Tint with food coloring, if you like. Nutrition facts per cookie: 105 cal., 3 g fat, 13 mg chol., 50 For more dessert mg sodium,18 g carbo., 0 g fiber,1 g pro.

>> ideas, visit midwest living.com/desserts.

midwestliving.com 9 German-Style Peach Spiced Pumpkin Kuchen Chiffon Pie 1 1 ⁄2 cups all-purpose flour Gingersnap Crust (recipe follows) 3 1 ⁄4 cup granulated sugar ⁄2 cup sugar 2 teaspoons baking powder 1 envelope unflavored gelatin 1 1 ⁄4 teaspoon salt ⁄2 teaspoon ground cinnamon 1 1 ⁄4 teaspoon ground nutmeg ⁄2 teaspoon ground allspice 1 1 ⁄4 cup butter ⁄4 teaspoon salt 1 1 ⁄2 cup milk ⁄4 teaspoon ground ginger 1 1 egg, slightly beaten ⁄4 teaspoon ground nutmeg 3 2 cups sliced fresh or unsweetened ⁄4 cup milk frozen peaches, thawed and well 2 egg yolks drained on paper towels 1 cup canned pumpkin 1 ⁄3 cup packed brown sugar 1 cup whipping cream 1 tablespoon light-color corn syrup 2 tablespoons sugar 1 tablespoon butter 1. Prepare Gingersnap Crust; set aside. 1 teaspoon lemon juice 2. For filling: In a heavy medium saucepan, tosso t mix well. Spread evenly into a 1 1 ⁄4 teaspoon ground nutmeg stir together the ⁄2 cup sugar, gelatin, 9-inch pie plate. Press onto bottom and up 1. Grease and flour an 11-inch tart pan with cinnamon, allspice, salt, ginger and nutmeg; sides to form a firm, even crust. Chill about a removable bottom. Set aside. stir in milk. Cook and stir over medium heat 1 hour or until firm. (Or bake in a 375° oven 2. For crust: In bowl, mix flour, sugar, baking until gelatin dissolves. In a medium bowl, for 4 to 5 minutes or until edge is lightly 1 powder, salt and ⁄4 teaspoon nutmeg. Using slightly beat egg yolks with a rotary beater or browned. Cool on a wire rack before filling.) 1 pastry blender or 2 knives, cut in ⁄4 cup butter fork. Gradually stir about half of hot milk Makes 1 (9-inch) piecrust. until mixture resembles coarse crumbs. Make mixture into yolks. Pour yolk mixture into hot Nutrition facts per serving: 3349 cal., 2 g fat, 118 mg chol., 299 mg sodium,33 g carbo., 1 g fiber, 5 g well in center; add milk and egg all at once to filling in pan; stir in pumpkin. Bring to a gentle pro. flour mixture. Stir just until moistened and boil; reduce heat. Cook and stir for 2 minutes dough clings together. Evenly spread batter in more; remove from heat. Transfer to a large L emonade Ice Cream the prepared pan. Halve any large slices of bowl. Cover and chill until mixture mounds 4 cups whipping cream frozen peaches; arrange on top in single layer. when spooned, stirring occasionally (1 to 1 14-ounce can sweetened condensed 1 3. For topping: In small saucepan, mix brown 1 ⁄2 hours). milk, chilled sugar, corn syrup, 1 tablespoon butter, lemon 3. In a chilled mixing bowl, combine 1 12-ounce can frozen lemonade 1 juice and the ⁄4 teaspoon nutmeg. Bring to whipping cream and the 2 tablespoons sugar. concentrate, thawed boiling. Quickly drizzle over peach slices. Beat with chilled beaters of an electric mixer Several drops yellow food coloring 4. Bake in 350° oven 30 to 35 minutes or on medium speed until soft peaks form. Fold (optional) until toothpick inserted in center comes out whipped cream into pumpkin mixture. Cover 1. In large bowl, mix whipping cream, clean. Cool in pan on wire rack 15 minutes. and chill again until mixture mounds when sweetened condensed milk and thawed Remove sides of pan. Sprinkle with powdered spooned (about 30 minutes). Transfer filling to lemonade. Add several drops of yellow food sugar. Serve warm. Makes 10 servings. crust. Cover and chill for 4 hours or until set. coloring, if you want a more lemony color. Nutrition facts per serving: 240 cal., 7 g fat, 39 Top with additional whipped cream, if you like. 2. o Transfer t 4-quart ice cream maker and mg chol., 218 mg sodium, 42 g carbo., 1 g fiber, 3 g pro. Makes 8 servings. freeze according to manufacturer’s directions. Gingersnap Crust: In a medium bowl, Ripen 4 hours. Makes about 8 cups ice cream. 1 1 combine 1 ⁄4 cups finely crushed gingersnaps Nutrition facts per ⁄2-cup serving: 4336 cal., 2 g 1 fat, 91 mg chol., 55 mg sodium, 28 g carbo., 0 g fiber, (20 to 22 cookies) and ⁄3 cup melted butter; 3 g pro.

Try with whipped cream!

midwestliving.com 10 Something Special Apple-Cherry Pie 1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts) 1 ⁄2 cup toasted almonds, chopped 6 cups thinly sliced, peeled Jonathan or Golden Delicious apples 1 ⁄3 cup cherry preserves 1 ⁄2 cup sugar 3 tablespoons all-purpose flour 1 ⁄2 teaspoon ground cardamom 1 cup frozen unsweetened pitted tart red cherries, thawed Milk Sugar 1. Let piecrusts stand at room temperature according to package directions. Unroll piecrusts. Ease a piecrust into a 9-inch pie pan, being careful not to stretch pastry. (Do not prick piecrust.) If needed, trim bottom piecrust to 1 ⁄2 inch beyond edge of pie plate. Sprinkle almonds on the bottom piecrust. Best Carrot-Pineapple Cake 2. For filling: In a large bowl, toss apples with the cherry preserves. In a small 1 2 cups sifted cake flour bowl, stir together the ⁄2 cup sugar, flour and cardamom. Add sugar mixture 3 1 ⁄4 cups sugar to the apple mixture; add cherries. Gently toss the fruit to coat. 1 tablespoon ground cinnamon 3. Transfer filling into the pastry-lined pie plate. Cut remaining piecrust into 1 1 teaspoon baking powder ⁄2-inch-wide strips for lattice top. Weave piecrust strips over filling and press 1 teaspoon baking soda into bottom pastry. Fold bottom piecrust over strips; seal and crimp edge. 1 ⁄2 teaspoon salt Brush with milk and sprinkle with additional sugar. 1 ⁄2 teaspoon ground allspice 4. Cover edge of the pie with foil to prevent overbrowning. Bake in a 375° 1 1 ⁄4 cups finely shredded carrot oven for 25 minutes. Remove the foil. Bake for 30 to 35 minutes more or until 1 1 8 ⁄4-ounce can crushed pineapple (syrup pack) the lattice top is golden and the filling is bubbly. Cool the pie on a wire rack. 3 ⁄4 cup mayonnaise Makes 8 servings. 4 eggs Nutrition facts per serving: 2481 cal., 2 g fat, 0 mg chol., 225 mg sodium,68 g carbo., 4 g fiber, 6 g pro. 1 cup chopped walnuts, toasted Cream Cheese Frosting (recipe follows) 1 1 1. Grease and flour two 8×1 ⁄2-inchr o 9×1 ⁄2-inch round baking pans. Set aside. 2. In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, baking soda, salt and allspice. Add carrot, undrained pineapple, mayonnaise and eggs. Beat with electric mixer on low speed until moistened. Beat on medium 2 minutes, scraping sides of bowl occasionally. Stir in the walnuts by hand. 3. Pour the batter into the prepared pans. Bake in a 350° oven 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool cake in pans on wire racks for 10 minutes. Loosen sides. Remove cakes from pans. Cool cake layers thoroughly on wire racks. 4. To assemble: Place a cake layer on a serving plate. Spread layer with about 1 ⁄2 fcup o the frosting. Top with second layer. Spread top and sides with the remaining frosting. Store the frosted cake, covered, in refrigerator. Makes 14 servings. C ream Cheese Frosting: In a large mixing bowl, beat one 8-ounce package 1 cream cheese, softened; ⁄2 cup unsalted butter, softened; and 2 teaspoons vanilla with electric mixer until light and fluffy. Gradually beat in enough sifted powdered sugar (about 4 cups) to make spreadable. Nutrition facts per serving: 9562 cal., 2 g fat, 104 mg chol., 340 mg sodium, 72 g carbo., 2 g fiber, 6 g pro. Fill with Midwest fruit!

midwestliving.com 11 Bittersweet Chocolate The Original Soufflé Chocolate Fondue 1 7 egg whites 1 11 ⁄2-ounce package milk chocolate pieces 1 10 ounces bittersweet chocolate, coarsely ⁄4 cup milk chopped 1 tablespoon crunchy peanut butter 1 ⁄2 cup butter Milk Butter Assorted fruits (such as orange, Granulated sugar strawberries, pear, banana, apple) 1 ⁄4 cup granulated sugar Pound cake or angel food cake cubes Sifted powdered sugar (optional) Marshmallows Raspberry sorbet (optional) 1. In a heavy small saucepan, combine 1 1. In a large mixing bowl, let egg whites chocolate pieces and ⁄4 cup milk. Heat over low stand at room temperature for 30 minutes. heat, stirring constantly, until chocolate is In the top pan of a double boiler placed over melted. Stir in peanut butter. Cook and stir until Millionaire’s Pie gently simmering water or in a heavy medium heated through. Stir in more milk, 1 tablespoon 1 Pastry for Single-Crust Pie (recipe saucepan, heat chocolate and the ⁄2 cup at a time, until desired consistency. follows) butter over low heat, stirring constantly until 2. Pour mixture into a fondue pot; place over 3 eggs chocolate melts and smooth. Remove from fondue burner set on low. With fondue forks or 1 cup light-colored corn syrup heat; cool for 30 minutes. long skewers, dip fruit dippers, cake cubes and/ 1 ⁄3 cup granulated sugar 2. Lightly butter sides of 9 oven-safe or marshmallows into chocolate mixture. (Will 1 ⁄3 cup packed brown sugar 4-ounce coffee cups, pot de crème cups, hold up to 1 hour on low. If mixture gets too 1 ⁄3 cup butter, melted custard cups or ramekins. Sprinkle inside of thick, add milk 1 tablespoon at a time.) Makes 1 1 teaspoon vanilla each with granulated sugar and rotate cup 5 ( ⁄4-cup) servings. 1 cup semisweet chocolate pieces until the sugar has coated all of the butter. Nutrition facts per serving (without dippers): 374 cal., 22 g fat, 17 mg chol., 69 mg sodium, 38 g 1 cup flaked coconut Gently shake out any excess sugar. Set aside. carbo., 3 g fiber, 8 g pro. 1 cup walnut or pecan pieces 3. Beat egg whites with an electric mixer on 1. Prepare Pastry for Single-Crust Pie. medium speed until soft peaks form (tips curl). 1 Transfer pastry by wrapping it around a Gradually add the ⁄4 cup granulated sugar, rolling pin. Unroll pastry into a 9-inch pie beating until stiff peaks form (tips stand plate. Ease pastry into pie plate without straight). Fold about 1 cup of the beaten egg 1 stretching. Trim pastry to ⁄2 inch beyond edge whites into cooled chocolate mixture. Fold of pie plate. Fold under extra pastry. Crimp chocolate mixture into remaining egg whites. edge. (Do not prick the crust.) Set aside. Evenly divide mixture among prepared cups. 2. For filling: In a medium bowl, mix eggs, 4. Bake in a 375° oven about 18 minutes or 1 corn syrup, sugars, butter, vanilla and ⁄4 until a knife inserted near center comes out teaspoon salt. In pastry shell, layer semisweet clean. Serve immediately sprinkled with chocolate pieces, coconut and walnut pieces. powdered sugar and serve with raspberry Pour egg mixture over all, spreading evenly. sorbet, if you like. Makes 9 servings. To prevent overbrowning, cover edge of Nutrition facts per serving: 2298 cal., 2 g fat, 32 mg chol., 162 mg sodium,24 g carbo., 2 g fiber, 5 g pastry shell with foil. pro. 3. Bake in a 350° oven 30 minutes. Remove foil; bake for 20 to 25 minutes more or until filling appears set when you shake pie gently. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings. Pastry for Single-Crust Pie: Stir together 1 1 1 ⁄4 cups all-purpose flour and ⁄4 teaspoon 1 salt. Using a pastry blender, cut in ⁄3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of mixture; toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, slightly flatten dough. Roll dough from center to edges into to a circle 12 inches in diameter. Nutrition facts per serving: 967 cal., 39 g fat, 101 mg chol., 349 mg sodium,84 g carbo., 4 g fiber, 9 g pro. Fabulously rich! midwestliving.com 12