Fresh and juicy pears are in season in many parts of the U.S. right now, so now is the time to pull out your favorite pear recipes, and enjoy one of Autumn’s most delicious fruits.  Pears can be baked or grilled with meats like pork and chicken, and made into delicious desserts like this one:

Pear Cranberry Crisp

Filling:

• 7 large pears, slightly under-ripe, peeled, and cored
• 1 cup fresh or frozen whole cranberries
• 1/2 cup sugar
• 2 tbs. flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger

Topping:

• 1 cup of flour
• 2/3 cup brown sugar, firmly packed
• 1/2 old-fashioned oats
• 1/4 tsp. salt
• 1 stick butter, chilled and cut into small chunks

To prepare filling: Preheat oven to 350 degrees F. Mix all ingredients in a large mixing bowl, and pour into a buttered 8-inch square baking dish.   (Substitute non-stick spray for butter if you prefer.)

To prepare topping: Combine first 4 ingredients in medium mixing bowl. Then, cut in butter using a pastry blender, or food processor, until mixture is coarsely blended.

Sprinkle topping evenly over filling. Place baking dish on a cookie sheet and place in oven. Bake for about an hour, or until the top is golden and edges are bubbling.

If you have an ice cream maker, this recipe is a great excuse to mix up a small batch for serving up a really special fall dessert.

Sunday morning breakfast is a big tradition in our family, so I’m always looking for weekend breakfast recipes that are delicious and convenient.  This breakfast casserole recipe has to be my all-time favorite because you prepare it the night before and let it sit in the refrigerator overnight.  It feeds a crowd, too.  Plan on leftovers, or you can cut the recipe in half.

• 12 eggs, lightly beaten
• 1 lb of sausage, bacon, or ham (fully-cooked and drained)
• 9 rectangular hash brown patties, frozen
• 1 cup of milk
• 2 cups of grated cheese (I like cheddar)
• Chopped onions, mushrooms, or spinach to taste (optional)

Use a wire whisk to gently blend the milk and beaten eggs in a large mixing bowl.  Spray a 13X9 baking dish, or stoneware baking crock with non-stick spray. Line the bottom of the dish with frozen hash brown patties.  Place cooked and drained meat over hash brown patties.  Place vegetables over meat.  Gently add egg and milk mixture to the casserole dish, taking care not to mess up the layers.  Sprinkle cheese over the top.  Cover with foil, and place in fridge overnight.

To bake:  Remove foil, and bake at 350 degrees for 45-55 minutes, or until center is set.

Just a thought- this one doesn’t have to be just for breakfast.  I’ve been known to whip this up in the morning, and cook it for dinner.