Cranberry Pear Crisp & Check out my Booty!

Mondays, ah yes...the beginning of a work week.  This particular Monday, I'm feeling the anticipation of a two week Winter Break vacation... just four more days!  When I arrived home,  I was having one of my "Iron Chef Home Cook Moments"--it's when I check out what's in my refrigerator and start thinking of something to make, depending on what I find in my pantry and maybe even my freezer...and I want to do it in under an hour!  Ready, set...go!

I decided to throw together a quick dinner of grilled New York strip steak (thawed from the deep freeze the night before), some Garlic Mashed Potatoes and some thawed Pioneer Woman's Pinto Beans.   While rummaging through the refrigerator, I found a bag of fresh cranberries (I hoard these red jewels, this time of year) and the leftover topping from the Sweet Potato Casserole from Thanksgiving, and a fresh Bartlett pear.  I had a light bulb moment!

I've made Cranberry Pear crisps before, but was left disappointed that the cranberries were still too crunchy and the crisp was just too "soupy".  This time, I decided to experiment on an idea--

Why not cook the cranberries in a little water, sweetened with some sugar, for just a few minutes? Yeah, that's it! The cranberries could use a little headstart!

Lemon zest!  That should add some brightness to it!

The pear was peeled, cored and cut into bite-sized pieces.  With a slotted spoon, I added the cooked cranberries and some lemon juice.

I didn't measure, I used about about 1/4 cup of sugar to sweeten the liquid, and then about t 2 teaspoons corn starch and equal water, and I whisked it together-- then added it to the leftover juice until thickened....

After giving the mixture a gentle stir, I divided this into two ramekins and added a layer of the crumble mixture (which consists of pecans, four, brown sugar and butter).  The oven was preheated to 350F...

...and baked for about 25 minutes, until golden brown on top and bubbly.

Would you believe I made dinner and dessert  in under an hour?  How do I do it?  I guess I'm just a born multi-tasker!  The beans were actually frozen, and all I did was thaw them out!  I do a lot of freezer cooking, since I work full-time but I prefer to eat at home, than to pick up pizza or processed foods...

Craig loved his dinner, but as I was clearing the table I looked and him and I recognized that  very anxious look. You know...that "can I have my dessert now?" look.  I dug out the vanilla ice cream, with a smile and he patiently waited while I did my quick photography thing...

This turned out perfectly!  The cranberries were cooked evenly, the fruit wasn't watery and overcooked... and that topping... I like having that on hand, for a fast dessert.    I quickly wrote down the recipe and tried to give the best measurements that I could.  I have a feeling that I'll be making this again.

Now, about my booty-- Hey!  Not that one!  This one...

Old Bay Seasoning sent me all these wonderful prizes-- for winning a contest on their Facebook page!  I saw that Old Bay Seasoning posted that if we upload a picture on their FB page, showing how we use OB Seasoning, we could win a prize.  I uploaded the photo for my Chunk Split Pea Soup with ham and Yukon Gold Potatoes-- and I won!  I got a deep fryer, a HUGE aluminum propane steamer (which I have no idea how to use, it's so darn big), lots of Old Bay Seasoning products, samples, t-shirts, cups and a $25.00 American Express gift card!  I've been having some fun with my prizes-- and I'll be posting them soon. I promise!


In the meantime-- make this crisp. It's wonderful!  You'll love it.