96 Midwest Comfort Foods Everyone Should Make

From the Recipe Creator: This easy puppy chow recipe uses a whole package of cereal, so there's less messy measuring. And it makes enough to feed a hungry crowd. —Taste of Home Test Kitchen

From the Recipe Creator: I found our favorite soup in an unexpected place—a children's cookbook! This creamy comfort food is not only delicious but it's also scaled down to make a small amount that's perfect for my husband and me. —Linda Mumm, Davenport, Iowa

From the Recipe Creator: Guests will have a touch of nostalgia when they bite into one of these old-fashioned doughnuts. Accents of nutmeg and cinnamon, along with a subtle burst of lemon, make them hard to resist. —June Jones, Harveyville, Kansas

From the Recipe Creator: Now is not the time to cut the calories or skimp on the salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with the kosher salt—it's beef's best friend, trust me. — James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: This wonderfully crunchy snack is loaded with cereal, pretzels and nuts—and coated with a not-too-sweet brown sugar mixture. Package this up as gifts, or set out a bowl at your party and watch it disappear by the handful. —Samantha Moyer, Oskaloosa, Iowa

From the Recipe Creator: I never seem to have pizza dough on hand, but that doesn't ever stop our family from enjoying pizza. We top crusty French bread with creamy Alfredo sauce, sausage and veggies. It's great to serve at a party for children or teens. —Cherie Sweet, Evansville, Indiana

From the Recipe Creator: There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! —Allison Cebulla, Milwaukee, Wisconsin

From the Recipe Creator: My kids and all their friends clamor for the large, chewy pretzel rods. They are fantastic fresh from the oven. —Lisa Shaw, Burnettsville, Indiana

From the Recipe Creator: These tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can serve them with chicken gravy or simply butter them and sprinkle with parsley. —Pamela Eaton, Monclova, Ohio

From the Recipe Creator: Cucumbers are my very favorite garden vegetable, so I use this recipe often. I got it from a friend years ago. I've heard this refreshing dish keeps very well in the refrigerator, but it goes so fast around our house, I've never found out for myself. —Karen Ann Bland, Gove, Kansas

From the Recipe Creator: These bars are always a hit at potlucks in the small rural farming community where my husband and I live. I also like to provide them for coffee hour after church. They're so moist and delicious that wherever I take them, they don't last long. —Karen Dryak, Niobrara, Nebraska

From the Recipe Creator: My favorite way to enjoy these bars is to eat one while sitting on the porch with an iced tea in hand. Make them for any occasion; they will be gobbled up quickly. —Ally Billhorn, Wilton, Iowa

From the Recipe Creator: Kids won’t think twice about eating their vegetables after tasting this cheesy soup. —LaVonne Lundgren, Sioux City, Iowa

From the Recipe Creator: For our daughter's wedding, a friend made this lovely, airy angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa

From the Recipe Creator: Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M’s and peanut butter? If your appetite isn’t quite monster-size, make them by heaping tablespoonfuls. This is the world’s best monster cookies recipe. —Judy Fredenberg, Missoula, Montana

From the Recipe Creator: This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. —Stephanie Schentzel, Northville, South Dakota

From the Recipe Creator: When I got married, a woman at my parents’ church gave me this version of a popular Michigan treat. I sometimes pipe a bit of frosting onto each piece for decoration during the holidays. —Kristen Ekhoff, Akron, Indiana

From the Recipe Creator: It’s no secret that Wisconsinites love their dairy—so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you’ll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio

From the Recipe Creator: Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. —Cynthia Gobeli, Norton, Ohio

From the Recipe Creator: Here's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. —Judith Smith, Des Moines, Iowa

From the Recipe Creator: I love this cast-iron banana bread because it cooks evenly every time. The end result is so moist and delicious! —Ashley Hudd, Holton, Michigan

From the Recipe Creator: Because I work full time, this slow cooker pot roast is my go-to when I want a hearty, home cooked meal. It’s a comfort to walk in and smell this roast simmering. —Gina Jackson, Ogdensburg, New York

From the Recipe Creator: Cranberries, orange and nuts make one of my favorite flavor combinations, and this special drop cookie fits in particularly well at holiday potlucks. For a fruitcake-type cookie, use a mixture of dried fruits and substitute rum flavoring for half the vanilla. —Deborah Biggs, Omaha, Nebraska

From the Recipe Creator: Kids love this casserole because it combines two of their favorite fast foods. And I like the fact that I can whip it up with just a few ingredients and little prep time. It's a win-win for all! —Karen Owen, Rising Sun, Indiana

From the Recipe Creator: My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. —Margaret DeChant, Newberry, Michigan

From the Recipe Creator: My spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It's quick, elegant and so delicious. I can always count on compliments. —Sandy Davis, Prescott, Arizona

From the Recipe Creator: Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop superb homemade flavor in this Crockpot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri

From the Recipe Creator: Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

From the Recipe Creator: My great-aunt gave me this rhubarb cake recipe. It’s especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you’ll love it even with frozen rhubarb and “modern-day” whipped topping! —Mairlyn Homola, Hazel, South Dakota

From the Recipe Creator: I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

From the Recipe Creator: Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorites. —Jackie Hannahs, Cedar Springs, Michigan

From the Recipe Creator: This hearty pasta salad is sure to please appetites of all ages—and it serves a lot of folks! —LaVerna Mjones, Moorhead, Minnesota

From the Recipe Creator: It was so fun to experiment with this brownie recipe. When my daughter tasted the final version, she told me they were the best brownies ever! Now that sure makes a mom feel good. —Dion Frischer, Ann Arbor, MI

From the Recipe Creator: Your family will love the contrasting sweet, savory and slightly tart flavors in this spin on a Thanksgiving classic. Feel free to use your favorite beer or dried fruit to make the dish your own. —Andrea Fetting, Franklin, Wisconsin

From the Recipe Creator: This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan

From the Recipe Creator: This refreshing salad has two layers - a pretty pink bottom that includes sour cream, and a ruby red top with strawberries and pineapple. For years, Mom has included this salad in meals she prepares for our family. -Gloria Grant, Sterling, Illinois

From the Recipe Creator: I love making this apple betty for friends during the peak of apple season. I plan a quick soup and bread meal so we can get right to the dessert! —Elizabeth Godecke, Chicago, Illinois

From the Recipe Creator: For special meals, here’s a fantastic side dish that even children will love. The sweet maple syrup and smoky bacon complement the Brussels sprouts perfectly. —Jan Valdez, Chicago, Illinois

From the Recipe Creator: My mother used to make this easy 10-cup cookie recipe for my sisters and me. You could find one of our favorite ingredients in every bite, whether it was chocolate, coconut, raisins or nuts. —Tracy Powers, Byron Center, Michigan

From the Recipe Creator: Everyone who eats this pie raves about it! You can cover the whole top with ganache, but leaving part of the filling bare is the traditional way to make it. —Mary Northrup, Alpine, New York

From the Recipe Creator: Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin

From the Recipe Creator: I use this dish often when the schedule gets tight and I need a hurry-up vegetable to cook. It adds plenty of substance to a simple meal. —Charmaine Fricke, St. Charles, Illinois

From the Recipe Creator: This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. —Judy Page, Edenville, Michigan

From the Recipe Creator: My mom used to serve this yummy dessert, and I just loved it. It's so fun to eat and a snap to make. Add some gummy worms on top for the kids if you'd like. —Kristi Linton, Bay City, Michigan

From the Recipe Creator: Cinnamon and cocoa give a rich brown color to hearty Cincinnati chili. This dish will warm you up on a cold day. —Edith Joyce, Parkman, Ohio

From the Recipe Creator: My family loves that the kringle is flaky and not too sweet—it just melts in your mouth. This makes a beautiful presentation on a cookie platter along with other holiday sweets. —Connie Vjestica, Brookfield, Illinois

From the Recipe Creator: Why wait in line at the state fair for deep-fried candy bars when you can satisfy your curious taste buds in your very own home? Be sure to make a lot—these novelties go fast! —Taste of Home Test Kitchen

From the Recipe Creator: When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to this recipe, similar to sandwiches from Nebraska's widely known Runza restaurant chain, and it quickly became a favored dish in my home. —Dolly Croghan, Mead, Nebraska

From the Recipe Creator: It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. – Florence Krantz, Bismarck, North Dakota

From the Recipe Creator: This will definitely capture your taste buds! This recipe is one of my family’s favorites—especially at the holidays. Although it may take a little longer to make and assemble, it is truly worth the work. It’s a rich-tasting, light dessert that everyone will enjoy. I usually use pecans, but you can substitute walnuts, hazelnuts or other nuts. —Nancy Preussner, Delhi, Iowa

From the Recipe Creator: Apple doughnuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh apple cider doughnut. —Melissa Hansen, Milwaukee, Wisconsin

From the Recipe Creator: A simple blend of seasonings results in a hot and hearty meat loaf that's big on flavor and very satisfying. —Lauree Buus, Rapid City, South Dakota

From the Recipe Creator: The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen

From the Recipe Creator: This recipe was in my mother's church cookbook, and now it's in my church cookbook! Apparently it was too good to miss a generation. I often make this dish to take along to potlucks...and it seems that if I don't, someone else will! It's hearty and so tasty! —Norma Turner, Haslett, Michigan

From the Recipe Creator: If you have a craving for cookies and you want them now, these yummy strips take just a few minutes to make from start to finish. —Kathy Zielicke, Fond du Lac, Wisconsin

From the Recipe Creator: Even folks who aren't fans of ground venison recipes will enjoy these zippy venison burgers, deliciously topped with pepper cheese and a cool lime-mustard mayonnaise. My son, who's an avid hunter, gave me this super recipe. —Jerry Honeyager, North Prairie, Wisconsin

From the Recipe Creator: These tangy cheese balls are guaranteed to spread cheer at your next gathering. The ingredients create a colorful presentation and a savory combination of flavors. —Shirley Hoerman, Nekoosa, Wisconsin

From the Recipe Creator: I created these dairy-free chocolaty peanut bars, and my kids and their friends can’t get enough! —Dawn Pasco, Overland Park, Kansas

From the Recipe Creator: My next-door neighbor shared this recipe with me and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of flavors makes these sandwiches so delicious. —Iris Weihemuller, Baxter, Minnesota

From the Recipe Creator: I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana

From the Recipe Creator: Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin

From the Recipe Creator: My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois

From the Recipe Creator: The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin

From the Recipe Creator: We often serve this hearty dish at family gatherings, and the men especially seem to enjoy it. My sister gave me the recipe about 15 years ago. It’s been a favorite ever since. The unusual blend of ingredients is a pleasant surprise. —Nedra Parker, Dunbar, Wisconsin

From the Recipe Creator: I have been living in Chicago for many years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois

From the Recipe Creator: These beer-battered cheese curds are the ultimate in delicious comfort food. Some folks like to serve them with ranch dressing, ketchup or barbecue sauce for dipping. —Katie Rose, Pewaukee, Wisconsin

From the Recipe Creator: With only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. —Lauren Adamson, Layton, Utah

From the Recipe Creator: My two little guys can't get enough of this sweet and salty snack that uses just three ingredients and is ready to eat in 15 minutes. The boys like to drizzle on the melted chocolate. Sometimes we replace the potato chips with apple slices. —Jami Geittmann, Greendale, Wisconsin

From the Recipe Creator: In my part of the Midwest, baked oatmeal is a Mennonite specialty. My daughters are always delighted if we have leftovers for them to take home.—Fancheon Resler, Albion, Indiana

From the Recipe Creator: Meat is a hard sell with my teenage daughter unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top and it's a home run. —Donna Carney, New Lexington, Ohio

From the Recipe Creator: I make this hearty casserole for the men who help us out during harvest time. Every year they say it’s the best, hands down. Throw in any pizza toppings your family likes—Canadian bacon, black olives and green peppers are some of our picks. —Brook Bothun, Canby, Minnesota

From the Recipe Creator: Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas

From the Recipe Creator: In the Midwest, Bloody Marys garnished with meats, cheeses and veggies are works of art. My beverage has skewers of bratwurst, cheese curds and dill pickles. —Kathryn Conrad, Milwaukee, Wisconsin

From the Recipe Creator: I've relied on this recipe many times as a soothing finish to a hectic day. And since I usually have all the ingredients on hand, there's no last-minute rush to the store, either. —Judy Larson, Greendale, Wisconsin

From the Recipe Creator: While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta

From the Recipe Creator: This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. —Irene Parry, Kenosha, Wisconsin

From the Recipe Creator: I’ve made many variations of this excellent main dish. It would be popular at a party or potluck. The bratwurst can be plain, smoked or cheese-flavored and served whole or cut in slices, with a bun or without. —Darlene Dixon, Hanover, Minnesota

From the Recipe Creator: Rhubarb is probably one of the hardiest plants, especially in northern states like mine. It has a tart taste to it, which we really enjoy in our family. Every time I've served this rhubarb torte to someone who's never had it before, I wind up writing out the recipe for them—and it's my pleasure to share it! -Katherine Kambach, Selby, South Dakota

From the Recipe Creator: These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. —Darlis Wilfer, West Bend, Wisconsin

From the Recipe Creator: I found a similar recipe many years ago and experimented with my own version until I had it just right. If you can't find the frozen rolls, you can use a homemade dough. —Elaine Clark, Wellington, Kansas

From the Recipe Creator: People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota

From the Recipe Creator: A local newspaper featured this potluck-friendly recipe years ago. A creamy alternative to pumpkin pie, it quickly became one of my favorites. —Peggy Shea, Lowell, Indiana

From the Recipe Creator: This creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! —Cyndi Fynaardt, Oskaloosa, Iowa

From the Recipe Creator: Prepare corn dogs at home just like you'd get at the fair. Both kids and grown-ups will love this hearty corn dog batter. —Ruby Williams, Bogalusa, Louisiana

From the Recipe Creator: This tart Michigan cherry pie is delicious with the streusel topping, but is even better crowned with a scoop of vanilla ice cream. —Diane Selich, Vassar, Michigan

From the Recipe Creator: This recipe was adapted from one my mom used to make when I was growing up. It has all of our favorite "fall" flavors, such as apples, pork roast, sauerkraut and potatoes. I often coat the slow cooker insert with cooking spray to prevent the potatoes and meat from sticking.—Tonya Swain, Seville, Ohio

From the Recipe Creator: My mother measured ingredients for these using her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana

From the Recipe Creator: It's game time when these mini sausage sliders make an appearance. Two things my husband loves—beer and brats—get stepped up a notch with crunchy flavored chips. —Kirsten Shabaz, Lakeville, Minnesota

From the Recipe Creator: This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio

From the Recipe Creator: I make these rum balls for special occasions with my wonderful family and friends. The treats are so easy to make and pack a festive punch. — Diane Duschanek, Council Bluffs, Iowa

From the Recipe Creator: Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio

From the Recipe Creator: Hearty breads are very much a part of our Midwest heritage. This bread has a unique flavor and is a family favorite.

From the Recipe Creator: From the youngest kids to the oldest adults, everyone in our family loves these hot dogs. Inspired by the classic Coney dog, they’re so easy to throw together in the morning or even the night before. —Michele Harris, Vicksburg, Michigan