Don't have any recipes that involve a stand mixer?? I guess you mean specific recipes that you otherwise can't or can't easily accomplish without one? Cause I think it's pretty obvious any recipe involving mixing you can do in a stand mixer (just about any baked item shown on this site will even say what speed. Its pretty standard)

As for weird stand mixer only recipes? Uh...butter, I guess? More of a cool trick. Egg White based recipes to utilize the whisk attachment. Any bread recipe. Pasta.

Homemade marshmallow cream: crack 4 egg whites into mixing bowl, add 3 oz sugar, pinch of salt, and 1/2 of a vanilla bean. Whisk mixture by hand over hot water bath until sugar is dissolved and whites feel warmer than body temperature. Return bowl to stand mixer and whip on high until bowl feels cool (10-15 min). Meringue will expand and then deflate--the more you let it deflate, the more dense and marshmallowy it will be. This stuff is good for everything--on ice cream, on top of pie, icing cupcakes, filling donuts, or just eating with a spoon! It can be bruleed or baked on top of cakes and pies also!

I put pretty much everything that needs to be mixed in there, even if it's not specified in the recipe. Another neat trick is using it to shred cooked meat (chicken, pork). Just put it in there with the paddle attachment and watch it go!

Meringues are delicious and easy just don't make them when it's raining!

Not a recipe but:
If you throw hot-cooked chicken breasts in the stand mixer for 30-60 seconds, it gives you the nicest shredded chicken.

I usually do all of my mixing with a whisk or cream butter and sugar for most recipes with a fork, but I received a stand mixer as well, in October, and am getting used to remembering I have it to help out; I used the dough hook to knead a batch of bread a few days ago, which I'm used to doing on my tiny, floured counter (the mixer takes up pretty much that entire section of counter SO I don't leave it out, which is another reason why I forget to use it)... Like Ladidi mentioned, you can use yours for most mixing and whisking...enjoy!

I recently got a stand mixer and was super-excited to make homemade marshmallows! These are truly something that requires a stand mixer since you need to vigorously whisk for 10-15 minutes. Homemade marshmallows are so impressive (everyone will ask you how you made them), easily customizable, and super simple to make with a mixer whisk attachment!

Another vote for marchmallows! I've lusted after a stand mixer for a decade, but have yet to make the plunge. Congrats!

I use my stand mixer for everything except brownies and my one-bowl chocolate cake. However, probably the one thing I use my mixer for is chocolate chip cookies and frosting (of all kinds). I LOVE making frosting - I usually run out of stuff to put it on. We don't have a lot of cupboard or pantry space, but we do have a large butcher-block topped island, so my shiny black lift-lever Kitchenaid sits off in the corner, ready to turn out delicious things at a moment's notice. (Okay, at least part of that is because it weighs about 25 lbs, but I do use it on a weekly or daily basis).

This recipe which requires at least 10 full straight minutes of mixing - http://baking.about.com/od/brownies/r/ultimate.htm

You'll soon find that almost every baking recipe is a stand mixer recipe.

That being said, this is my favorite:
http://www.foodnetwork.com/recipes/alton-brown/overnight-cinnamon-rolls-recipe/index.html

Angel food cake or french silk pie -- anything where you need to mix of course, but these you have to mix for a long time! Also, on the savory side, compound butters.

Pavlova

White velvet cake

Yep- anything that involves mixing just got a whole lot easier for you. Plus anything involving meringue. I also whip up meatloaf and the like in mine. Again- just mixing, but does in 1/4 of the time.

Specific stand mixer recipes? Are you kidding? :)

ALL your cookies will improve. I'm not going to link to it, but try Alton Brown's "The Chewy". It's a chocolate chip cookie recipe that will blow your mind. One tip - make the dough the evening before you want to bake the cookies. Put the work bowl in the fridge so the dough will firm up enough to scoop easily, and scoop them. You want to use a big disher (mine's about 1/3 c). Put them in an airtight container and put that in the fridge. Overnight is a must, but the longer the dough "brews" the better the cookies will be. :D

Love this whole grain bread recipe: http://chickensintheroad.com/cooking/whole-grain-grandmother-bread-how-to-make-bagels/print/. Just knead the dough in the mixer for 5 or 10 minutes or until it's smooth and elastic, as bakers always say.

I use about 1/2 whole wheat and 1/2 white flour and also double the salt in the recipe. We love it.

I just got a new KitchenAid stand mixer too - and on a recommendation from a coworker, I got the ice cream maker attachment right away. It's amazing! I've made a few batches so far, and they have knocked my friends' socks off. In the summer, I think I'll be making sorbets nonstop.

In this age of the Cuisinart, it's hard to find current recipes for stand mixers. But before there were the original Robot Coupe, stand mixers and the attachments were the go to kitchen appliances.

I have shredder/slicing, meat grinder, puree/strainer, sausage maker attachments. There are also as mentioned above the new Ice Cream attachment as well as Acme type pasta makers. I have a ice (or hot water) bath attachment (for cooked meringue as well as using ice and rock salt to make ice cream instead of the frozen inserts of today's attachment). I also have extruder disks for pasta for the grinder, and a solid copper bowl insert for whisking egg whites. Using these attachments and the higher horsepower mixer makes it possible to much larger batches of dough or double batches of cookie and cake mixes. A second bowl is a must. And unlike Cuisinarts, there's a much larger limit on the diameter of vegetables to slice, and the bowls being steel don't crack.

The Cuisinarts require meats and seafood to be ice cold (or add ice chips) when making a mousse to prevent it from cooking but two passes through the fine disk of the meat grinder won't and then you can mix it with whatever you whisked in the regular bowl. Meat will be more uniformly ground than with the chopper blades and less likely to turn to mush, grind your own hamburger; grind mushrooms for duxelles too. A shredder/slicer attachment will let you do unlimited amounts of vegetables instead of whatever cup size your Cuisinart is. That is one of the great advantages, stand mixers can do continuous processing (into as large a container as your have) so processing a bushel of summer ripe tomatoes or a peck of apples isn't a problem. They are workhorses. Yours should have come with a recipe book, give it try.

Ciabbatta bread almost requires one.

I never knead bread by hand anymore I always use my mixer. It's also a must for swiss meringue buttercream.

Pasta dough! I love that it takes all the work out of kneading. Never made easier or BETTER pasta dough than in the kitchenaid. I still hand-crank it b/c the pasta attachment is absurdly expensive, and a hand-crank costs $70. But the dough...the dough is all done in the mixer. A high-profile chef friend taught me the method and I'll never go back!

Ditto the buttercream, and really, anything I bake, I make in the mixer.

Real whipped cream! That's the first thing I made when I got my mixer last year. Since then I love it for making cookies, cakes, and bread. All stuff you CAN make without a mixer, but it just comes together so quickly and easily now.

Thanks everyone!! Yes, I was looking for some innovative/game changing ideas and definitely got some!! Can't wait to try them. :)
Amanda

In addition to all of the fantastic comments above, I use mine for mashed potatoes! I bought my KitchenAid last Feb & love it to death. The obvious uses of mixing anything that needs to be mixed still stand, but things that take a long time to whisk such as making mayo are definitely valid uses as well!

Personally I think recipes that specifically call for a stand mixer are a little pretentious... unless you do absolutely need one of course.

Oh and the shredded chicken idea is brilliant! Would have never thought of that...

I like to make Pioneer Woman's bacon wrapped stuffed jalapenos. The stuffing is cream cheese and grated cheddar mixed together. Stand mixer works like a charm. You would kill your arm muscles trying to do that by hand. I also use mine for most of the time that I'm mixing stuff for baking. Frosting.

Baking projects are probably best for stand mixers. There are lots of things that need a gentle touch. For instance, anything involving whipping egg foams or even just a basic cake would GREATLY BENEFIT from something like a stand mixer at low or medium speed! Regular hand mixers (egg beaters I guess you could say) are too fast and cause irregular air bubbles which could spell out disaster for say, a sponge cake.

I use mine for basically all baking projects, like everyone else has said, but I noticed nobody mentioned mashed potatoes...as an Irish girl, I realize it's a little sacrilegious, but it's just sooooo easy, especially when you're in the middle of making a big meal!

Waffles! You won't believe the difference adding whipped egg whites as a separate step makes in a waffle batter. (You could I suppose whisk them by hand, but I don't know anyone whose tried that more than once.)
Try these:
Waffles for 5
Scratch Whole Wheat Loaf Bread