Prost! Toast to Our Favorite Oktoberfest Recipes

From the Recipe Creator: Obatzda, otherwise known as German beer cheese dip, is so delicious and creamy. It's the perfect dip to make the night before a get-together. —Beate Trinkl, Einsbach, Germany

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: These homemade pretzels never last long around our house. My kids love to make them—and eat them! I serve them to company with a variety of dips, such as pizza sauce, ranch dressing, spinach dip or hot mustard. —Elvira Martens, Aldergrove, British Columbia

From the Recipe Creator: Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better—Cathy Eland, Highttown, New Jersey

From the Recipe Creator: Blaukraut is an authentic German dish and it's super simple to make. My mother used to make this blaukraut recipe for my family growing up. Now, it's become one of our most popular German sides in our restaurant, Bavarian Inn! —Dorothy Zehnder, Frankenmuth, Michigan

From the Recipe Creator: When I lived in Berlin, Germany, one of my favorite things to eat was currywurst and pommes frites. After I came back to the States, I created my own version, which is a pretty close second. —Julie Merriman, Seattle, Washington

From the Recipe Creator: Grampa was of German heritage and loved the old-world recipes his mother gave him. I made a few changes so I could prepare this dish in a slow cooker and give it a slightly updated flavor. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: Here’s my twist on the traditional German holiday lebkuchen—with a surprise inside. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: Sauerbraten and soup are both family favorites. This combines the two, without the long marinating time the traditional beef dish requires. You can substitute spaetzle or gnocchi for the egg noodles. —Jennifer Yerkes, Franklin Square, New York

From the Recipe Creator: This is a big hit at church potlucks. One man says he comes only so that he can eat my potato salad! —Kathleen Rabe, Kiel, Wisconsin

From the Recipe Creator: With a zesty sauce and shredded Gouda cheese melted over the top, this tasty bratwurst dish comes together quickly in a skillet. —Taste Recipes Test Kitchen

From the Recipe Creator: My mother made this German apple cake for my brothers and me when we were kids. It's an excellent choice for a Christmas potluck or actually any time of year. —Edie DeSpain, Logan, Utah

From the Recipe Creator: The first time I bought a red cabbage, I didn’t quite know what to do with it. After some experimenting, I came up with this recipe that’s now my fall comfort food. As a side, it’s compatible with a variety of meat entrees, but I especially like it with pork roast or chops.—Karen Gorman, Gunnison, Colorado

From the Recipe Creator: A nod to my Volga German heritage, this classic diner fare comes together in a snap and can be made all in one skillet! I serve it with a green vegetable and french fries or mashed potatoes on the side. Cook the sausages in lager or stout beer for a deeper flavor profile. —Allison Ochoa, Hays, Kansas

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: One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: This recipe was made by a special someone in my life. I was never a fan of sauerkraut until I tried this dish and fell in love. It's terrific as a side or on Reuben sandwiches. —Karen Tringali, Minooka, Illinois

From the Recipe Creator: If you enjoy German potato salad, you'll love this stew. Caraway seeds, smoky kielbasa, tender potatoes and shredded cabbage make it a delicious, surprisingly light change of pace. —Valerie Burrows, Shelby, Michigan

From the Recipe Creator: The blend of seasonings, greens and warm bacon dressing makes this endive salad a sure hit. My guess is that it'll be a favorite at your next gathering. —Mildred Davis, Hagerstown, Maryland

From the Recipe Creator: In northeastern Ohio, we love German flavors. This delicious casserole is a trifecta mashup of my favorite dishes. It combines the flavors of classic cheesy hash brown casserole with bratwursts and sauerkraut, plus pretzels and beer cheese. It takes less than 10 minutes to mix and uses only one bowl. It's sure to please everyone any time of the year. —Sarah Markley, Ashland, Ohio

From the Recipe Creator: This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. —Patricia Rutherford, Winchester, Illinois

From the Recipe Creator: I created this old-world favorite based on a dish I had during my travels. The flavorful entree is perfect for weeknights or special occasions. I like to serve this slow-cooker bratwurst with pasta. —Gerald Hetrick, Erie, Pennsylvania

From the Recipe Creator: Growing up in a German community, I ate this salad often. It's an old traditional dish—I recall my grandmother talking about her mother making this recipe. As a variation, the old-timers in my family cut up some boiled potatoes on dinner plates, then serve the warm salad mixture on top. —Robert Enigk, Canastota, New York

From the Recipe Creator: What goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one recipe. I’m always looking for new ways to combine fun flavors. I love the way this recipe turned out! —Alyssa Wilhite, Whitehouse, Texas

From the Recipe Creator: I've taken this satisfying soup to church gatherings and family reunions, and it always receives great compliments. Everyone loves it! —Elizabeth Goetzinger, Lewiston, Idaho

From the Recipe Creator: I rely on this thick, chunky Sausage Potato Soup on busy weeknights when I'm too tired to spend a lot of time preparing dinner. The whole family enjoys the wonderful flavor of the smoked sausage. —Jennifer LeFevre, Hesston, Kansas

From the Recipe Creator: With just four ingredients that you probably already have in your pantry or fridge, this quick appetizer comes together in a snap. If you like the zip of horseradish, start with a teaspoon or two and add more to taste. —Isabelle Rooney, Summerville, South Carolina

From the Recipe Creator: This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Northglenn, CO

From the Recipe Creator: After testing many apple cake recipes with fresh apples, I found this old-fashioned easy apple cake that is moist, dense and down-home delicious. Even better, it's quick to fix, and when it's served warm with whipped cream or a dollop of frozen custard, it's one of my family’s very favorites. —Sherry Ashenfelter, Waterville, Ohio

From the Recipe Creator: Put down that jar! You need only two ingredients (and a little patience) to make fresh, zippy sauerkraut at home. Get those brats ready! —Josh Rink, Taste Recipes Food Stylist

From the Recipe Creator: When I want a cookie that's as chewy as a brownie, this is the recipe I reach for. Coffee granules add the right amount of mocha flavor. —Darlene Brenden, Salem, Oregon

From the Recipe Creator: These appetizers are always a hit when I serve them on holidays or special occasions. The flaky cheese-filled twists (made with convenient puff pastry) bake to a crispy golden brown. When our big family gets together, I make two batches. —Dorothy Smith, El Dorado, Arkansas

From the Recipe Creator: I created this tasty, quick and easy sauerkraut and sausage dish so I can throw it together in no time on those extra-busy nights. — Mary Lyon, Spotsylvania, Virginia

From the Recipe Creator: Goulash always reminds me of living in Germany when my father was in the Army there. We had a German friend who didn't speak English, but she would always bring us her traditional dishes to try and this was one of my favorites. I'm sure she cooked it in the oven or on top of the stove for hours, but having a pressure cooker speeds up the time so it's ready in less than an hour. —Johnna Johnson, Scottsdale, Arizona

From the Recipe Creator: I love making apple appetizers. This no-fuss recipe makes plenty, so it's great for a football party or holiday gathering, just serve with toothpicks. —Dolores M. Barnas, Blasdell, New York

From the Recipe Creator: The bee sting cake, or bienenstich, may look daunting, but it's well worth the effort. Take the steps one at a time and you'll be surprised how easy it is to make. —Taste Recipes Test Kitchen

From the Recipe Creator: Grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, Colorado

From the Recipe Creator: We love recipes inspired by our German heritage. This tangy spread is fantastic served alongside everything, including pretzels and pumpernickel or crackers and sausage. Choose your favorite beer—the flavor really comes through. —Angela Spengler, Tampa, Florida

From the Recipe Creator: This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. —Winifred Winch, Wetmore, Michigan

From the Recipe Creator: After trying a few bratwurst recipes, I've found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. —Janice Meyer, Medford, Wisconsin

From the Recipe Creator: I make big fans whenever I serve this pork schnitzel recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. —Diane Katzmark, Metamora, Michigan

From the Recipe Creator: Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio

From the Recipe Creator: Four generations of our family have made this dish of red cabbage and apples, known as rotkohl ("red cabbage"). We love the tart and sweet flavors. —Diana Likes, Chandler, Arizona

From the Recipe Creator: Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. —Darlene Brenden, Salem, Oregon

From the Recipe Creator: I made this for my son’s 21st birthday bonfire, which included a dozen buddies. The kraut topping flavors are fabulous. —Keeley Weber, Sterling Heights, Michigan

From the Recipe Creator: This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri

From the Recipe Creator: Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.—Arline Hofland, Deer Lodge, Montana

From the Recipe Creator: My family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, so I changed it up a bit. This revised classic is just as good as the original. It's best served warm from the oven. —Joanie Fuson, Indianapolis, Indiana

From the Recipe Creator: Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee

From the Recipe Creator: I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. —Deborah Pennington, Decatur, Alabama

From the Recipe Creator: The story goes that when Austrian Kaiser Franz Josef's chef noticed that he always broke his pancake into small pieces before eating it, he began serving it that way. —Erika and Peter Durlacher, Whistler, British Columbia

From the Recipe Creator: I lived in Germany for five years and developed a fondness for traditional schnitzel. It’s a labor of love, so I came up with this easy, clever way to make it in a slow cooker. —Beth Taylor, Pleasant Grove, Utah

From the Recipe Creator: If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington

From the Recipe Creator: Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family's homeland. Mom usually prepared this for my birthday dinner. —Helga Schlape, Florham Park, New Jersey

From the Recipe Creator: This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. —Iona Redemer, Calumet, Oklahoma

From the Recipe Creator: I love the excellent texture of this easy cinnamon coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida

From the Recipe Creator: I like the challenge of cooking lighter meals that pack big flavor. This one, which came from a dear friend, fits the bill. My son rated it a 10 out of 10! —Beverly Batty, Forest Lake, Minnesota

From the Recipe Creator: We live in Lancaster County, which has a rich heritage of German culture. Our dishes often include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. —Linda Lohr, Lititz, Pennsylvania

From the Recipe Creator: European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here's my take on tradition. —Katherine Stefanovich, Desert Hot Springs, California

From the Recipe Creator: This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —Darlene Brenden, Salem, Oregon

From the Recipe Creator: I make this for all occasions because it goes well with any kind of meat. When I take the warm salad to bring-a-dish events, there are rarely leftovers! —Betty Perkins, Hot Springs, Arkansas

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: My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad. —Norma English, Baden, Pennsylvania

From the Recipe Creator: My husband’s German family calls this Oma’s apfelkuchen, which translates to "Grandma’s apple cake." They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio