First up in this year’s Dessert of the Month…Gingered Pear and Blueberry Cobbler!

I’ve made a number of cobblers and crisps in my day. I thought I’d stick to a baking concept that I was familiar with and experiment with flavors. I’ve never made one, or tried one, with these 3 flavor combinations.

I bought 4 pears at the store last week, not really intending to use them for this recipe…but since nobody took them in his lunch this week (Steve…*ahem*)…I used them to make this dessert!  I still have a large bag full of fresh blueberries in the freezer, so I was in luck!

I give you the photo tutorial. But be warned…there are a lot. lot. lot. of photos.  If you scroll fast enough, it might even turn into a video!

Cut off the bottoms of the pears.

And now remove the tops.

Peel off the skin, however you prefer…peeler, knife…whatever.

Slice off the flesh from the core.

Slice into thin strips.

Then cut the strips in half and toss into a mixing bowl.

Add the lemon juice.

The brown sugar. (And it’s okay if the brown sugar is packed in a “heaping” sort of way!)

Sprinkle in the ginger and cinnamon.

Add the salt.

(I’m not entirely sure why I use my hand when I add salt. But I do it all the time when baking. Huh?!)

Toss in the flour.

Prepare to mix.

Mix and toss. Toss and mix.

Until well coated.

Retrieve frozen blueberries and add 1 cup to the pear mixture.

(And if you don’t put them back into the freezer right away, a child might come along and start eating them straight out of the bag.  More on that in a few…)

Nom. Nom.

Toss the blueberries in with the pears and get them nice and coated with the brown sugar and juices.

In a separate mixing bowl, add the flour, sugar, baking powder, and salt.  Whisk.

Add egg and softened butter.

(This is the part where I remembered that my fun new kitchen gadget that I got for Christmas…thanks Sis!)

(It’s a scraper whisk thingamabob.)

Whisk the batter, and then add the milk and vanilla until the batter is smooth.

Keepin’ it real. Wide angle shot…mid-mixing!

Pour into deep dish pie plate, 8-9″ round or square baking dish.

Add a few tiny dollops of butter.

Pour the batter over the pears and blueberries.  Help it spread a little.  But know that it will spread to the edges as it bakes.

Sprinkle a little ginger over the top of the batter.  Just a little dusting!

Gingerized batter.  Ready to bake!

Charlie building a castle, while I put away the other ingredients.  His lips are blue from eating frozen blueberries, straight out of the bag!

Once baked, you get to enjoy a bowl.

Or two.

Or three.

(Not that I did that or anything.)

(The real reason I don’t do much baking…I can’t seem to control myself!)

(No…I really didn’t have three bowls…but I sure thought about it!)

Breakfast for dinner is always a frugal option. And one that I tend to forget about!

Sorry. No photo again! Camera battery is recharging

Ingredients
10-12 eggs ($1.25)
4-5 small potatoes, peeled and diced ($.50)
1-2 Tbsp olive oil ($.10)
Salt/pepper
1/2 cup shredded sharp cheddar cheese ($.38) Omit if GFCFSF
1 cup salsa ($.50)
8 corn or flour tortillas ($.69) Corn if GFCFSF
Canteloupe or pears or apples ($.75)
Banana Smoothie ($.50)

Directions
1. In large skillet, add olive oil and let warm for 1 minute. Add peeled and diced potatoes with salt and pepper to taste. Saute for 6-8 minutes, stirring often. (Add a little water to help them cook faster!) Season with other favorite seasonings if you like!
2. In bowl, whisk together eggs. Add a few dashes of salt and pepper. Pour over the potatoes after they have been cooking for 6-8 minutes. Cook eggs with potatoes and scramble them as they cook.
3. Warm tortillas in oven wrapped in foil or tortilla warmer (so they don’t get crispy!).
4. Cut canteloupe or pears or apples.
5. Make banana smoothie.
6. Serve potato/eggs with cheese and salsa in a warm tortilla with side of fruit and a banana smoothie!

Cost $4.67

Print this Recipe

I started making this meal on the news set at Fox 45 this morning and thought…I might as well finish cooking it up! A perfect fall dish for a beautiful fall day! The colors seemed to really have popped here in the last few days, despite the Indian Summer Days!

Ingredients
1 pork roast ($1.84) I bought this roast on sale for $5.32, used a $1.50 off Kroger coupon. I will use half of the pork for this meal and the other half soon!
1 apple ($.49) Big sale this week!!!
1 pear ($.59)
1/2 onion ($.15)
1 cup apple cider or juice ($.20)
Salt/Pepper
1/2 lb asparagus ($.75) Sale at Kroger this week!
3 T extra virgin olive oil ($.25)
1/2 cup frozen peas ($.25)

Directions
1. Place roast into your crockpot. Pour apple cider/juice over the top. Sprinkle with salt and pepper.
2. Slice (and peel if you like) the apple and pear. Dice the onion. Toss it all around the pork roast. Set on low and cook for 8 hours.
3. Just before dinner, saute asparagus in EVOO for 4-5 minutes, until it turns a brighter green color. Sprinkle with salt and pepper to taste.
4. Cook peas for the little people!
5. Serve apples and pears over the pork with a side of asparagus! Yum!

Cost $4.52

If you are new to couponing or want a little refresher course, check out this “snack” from Mommy Snacks! The Beginner’s Guide to Savings is a 7 part series on savings at the grocery store! I learned a lot and I know you will too!

Photo Credit: Hubs! He did a good job! Fries were still in the oven!

Ingredients
2 cans of tuna ($1.24)
2-3 T sandwich spread ($.10)
4 slices of bread ($.26)
1 T butter ($.05)
2 slices provolone cheese ($.42)
2 pears ($1.09)
1/2 bag Cascadian Farm French Fries ($.55) on sale for $2.09 and $1 off coupon
Ketchup ($.10)
1/2 cup frozen peas ($.25)
1/2 cup frozen corn ($.25)
Boys will eat leftover mac n cheese. I had this planned before starting the GF diet 2 week trial and since there’s leftovers of rice pasta mac n cheese…

Directions
1. Mix tuna and sandwich spread (or your favorite tuna fixins!). Butter the “toasting sides” of the bread. Place tuna and cheese slice on bread. Toast on griddle for 2-3 minutes each side.
2. Slice pears.
3. Thaw and cook frozen corn and peas.
4. Bake french fries in oven as directed on package!
5. Eat it all up!

Cost $4.31

Directions
1. Cook bacon in skillet on stove top. Remove and place on paper towel to drain excess fats. Pour most of the fat from the skillet.
2. Scramble eggs in skillet that you cooked the bacon in. This way you don’t need to add salt, as it’s already in the bacon. Might not be the healthiest, but its certainly the tastiest!
3. Place tortilla on cookie sheet, top with scrambled eggs, bacon strips and sprinkle cheese on top. Place another tortilla on top. Bake at 300 for 10 minutes, until cheese melts and tortillas are slightly crispy. Remove and slice quesadillas into quarters. Serve with salsa and sliced pears or other fresh fruit!

Cost $4.88

This meal is inspired by my brother in law. We went to visit them in Chi-town this past Labor Day weekend. He cooked up a storm! It was such a joy to watch him take on the same role as his dad! Host and chef! Also, want to say a quick congrats to my BIL for running the Chicago marathon and doing so in honor and memory of your dad!

Read about my horrifying experience this morning and to see how I did on my monthly grocery budget!

Ingredients
2 medium or 1 large zucchini ($1.01)
1/2 onion ($.20)
10 eggs ($1.59)
1/4 cup milk ($.05)
1/2 cup cheese ($.42)
2-3 T oil ($.05)
1 pear and 1 orange (or other favorite fall fruit!) ($1.29)

Directions
Disclaimer: If Hubs had made this meal, the omelets would have come out perfectly! He is much more patient than I have been or ever will be! My version turned a little scrambly!
1. Thinly slice or dice zucchini. Finely chop onion.
2. Whisk eggs and milk with a little salt and papper.
3. Heat skillet on high. Add 1-2 T oil. Add egg mixture and let cook a little. Add zucchini, onion and cheese. Once eggs have cooked mostly through. Flip the omelet over and cook another 1-2 minutes. Fold and serve with sliced fresh fruit.
Evidence that I TRIED to make omelets in the cute little omelet skillet!

Cost $4.61

PLEASE If anyone has any tips on omelet making, do let us all know!