This week’s column is dedicated to All of you who do not flee South when the tempo and snow flakes start falling.

Cranberry-Pear Cobbler

2 cans (16 ounces each) pear halves in heavy syrup

4 cups (1 pound) cranberries

1/2 cup plus 3 tablespoons sugar

1 1/2 teaspoons Chai spice mix

1 can (7.5 ounce) refrigerated country-style biscuits

3 tablespoons unsalted butter

Preheat oven to 450 degrees. Drain pears, reserving 1/2 cup syrup; cut pears into large chunks. In saucepan, combine reserved syrup, cranberries, 1/2 cup sugar, and 1 teaspoon spice mix. Bring to boiling; reduce heat and simmer 5 minutes, or until cranberries split and soften. Remove from heat; add pears. Pour mixture into 11 by 7 by 2 inch baking dish. Open biscuits and arrange two rows of five biscuits over hot fruit mixture. In glass bowl, melt butter in microwave. Brush melted butter on biscuits. In cup stir remaining 3 tablespoons sugar and 1/2 teaspoon spice mix. Sprinkle over biscuit tops. Bake cobbler 15 minutes, or until biscuits are puffed and golden.

Mixed Greens with Orange Juice Vinaigrette

2 tablespoons olive oil

2 tablespoons orange juice

1 tablespoons cider vinegar

1 teaspoon grated orange peel

dash salt – dash pepper

1 package (5 ounce) spring mix salad greens

In small bowl, whisk the first six ingredients. Place salad greens in a large bowl. Drizzle with vinaigrette; toss to coat.

Sweet Potato Biscuits with Honey Butter

2 cups all-purpose flour

2 teaspoons sugar

3 teaspoons baking powder

1 teaspoons salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup shortening

1 cup mashed sweet potatoes

1/2 cup half-and-half cream

In small bowl, combine first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8 to 10 times. Pat or roll out to 1/2 inch thickness; cut with biscuit cutter. Place 1 inch apart on greased baking sheet at 400 degrees for 9 to 11 minutes. While biscuits are baking, combine in small bowl, 1/2 cup softened butter, 2 tablespoons honey and 1 teaspoon cinnamon. Beat until well blended. Serve with warm biscuits.

Scallops and Shrimp over Rice

1 pound scallops

1 pound shrimp, peeled and de-veined

4 tablespoons butter

1 8 ounce package softened cream cheese

1 tablespoon lemon juice

1 tablespoon chopped green onion

1 tablespoon chopped fresh parsley

salt and pepper to taste

cooked rice

Saute the scallops and shrimp in the butter in a large skillet for 3 to 5 minutes. Remove to a bowl. Add to the skillet the cream cheese, lemon juice, chopped green onions, parsley, and salt and pepper. Cook for 8 to 10 minutes. Return the shrimp and scallops to pan. Reheat and serve over hot cooked rice. Serves 6.

Our thought for the week: “Inflation hasn’t ruined everything. A dime can still be used as a screwdriver.”