That sounds good, luckygardnr! Best baked beans I ever had were at a potluck and had pineapple in them. The man who made them said it was his secret recipe :-( I'll sure try yours.

This recipe was in Parade magazine this week. It's similar to the way Harry makes peach cobbler. I like that it's smaller--good for two people for a couple of days! It's a Dorie Greenspan recipe for you Foodgawker followers.

Pear Flip-Flop (Dorie Greenspan, Parade Magazine)

4-1/2 Tbsp. unsalted butter
3/4 c. all-purpose flour
3/4 c. sugar
1-1/2 tsp. baking powder
Pinch of salt
3/4 c. milk
1-1/4 tsp. vanilla
1-1/2 c. sliced or diced pears
Powdered sugar, for dusting

Cut the butter into chunks and toss into a 9" deep dish pie plate. (Pyrex or ceramic works well.) Place in a 350 degree oven for 5-8 minutes or until butter is melted. Meanwhile, whisk together dry ingredients in a mixing bowl. Add milk and vanilla and whisk until smooth.

Pour batter over the hot butter, top with the pears. Bake 45 minutes or until top is browned and a toothpick poked into the center comes out clean. As they bake, the pears will sink to the bottom and form their own layer.

Cool 30 minutes, dust with powdered. Serve slightly warm, straight from the dish.

America's Test Kitchen did Delmonico Potatoes on Saturday. They looked delicious! Similar to scalloped potatoes au gratin.

Delmonico Potatoes

3 tablespoons butter
1 onion, chopped fine
2 garlic cloves, minced
2 1/2 cups heavy cream
1 1/2 cups low-sodium chicken broth
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1/8 teaspoon freshly grated nutmeg
2 teaspoons salt 1 teaspoon pepper
1 teaspoon grated zest and 2 teaspoons juice from 1 lemon
5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels
3/4 cup grated Parmesan cheese
1/4 cup finely chopped green onions

Heat oven to 450 degrees.

Melt 1 tablespoon butter in a large saucepan over medium heat. Cook the onion until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are translucent at the edges and the mixture is slightly thickened, about 10 minutes (the potatoes should not be cooked all the way through). Off the heat, stir in the lemon zest and juice.

Transfer the potato mixture to a 9X13-inch baking dish and bake until bubbling around the edges and the surface is just golden, about 20 minutes.

While the potatoes are baking, melt the remaining butter in a large nonstick skillet over medium heat. Cook the shredded potatoes until they are just beginning to brown, about 3-4 minutes. Add the remaining cream, remaining broth, and 1/2 teaspoon pepper to the skillet and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes.

Off the heat, stir in 1/2 cup cheese and 2 tablespoons green onions.

Remove the baking dish from the oven and top with the shredded potato mixture. Sprinkle with the remaining cheese and continue to bake until the top is golden brown, about 20 minutes. Let the potatoes cool for 15 minutes. Sprinkle with remaining green onions and serve.

Made this and was well received:

Paula Deen's baked beans with pineapple and onion rings

4 (16-ounce) cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6-ounce) can french-fried onions, crushed
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F.

In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, 1/4 of the bacon, and 1/4 of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.