Banana Nut Muffins

The weather has begun getting very cold here in Utah so what better way to welcome in the Fall than with freshly baked muffins with cinnamon, nutmeg, walnuts and banana? There's really only 3 main steps in this recipe and from start to finish these can be done in less than just over 30 minutes. The aroma in your kitchen will be well worth the effort too. The recipe below yields 12 muffins. Enjoy!

HELPFUL HINTS

1. Don't overmix after adding the flour. The batter should not be smooth.

2. These muffins are best served the day they are baked.

INGREDIENTS

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/8 tsp ground nutmeg

2/3 cup coarsely chopped walnuts

1 large egg

3/4 cup packed light brown sugar

1 1/3 cup ripe bananas, mashed (about 2-3)

1/3 cup vegetable oil

1 tsp vanilla

DIRECTIONS

1. Preheat oven to 375 F.

2. Grease a standard 12-muffin pan or line with paper liners.

3. Whisk dry ingredients in a large bowl.

4. Stir in walnuts.

5. In separate bowl, whisk together remaining ingredients.

6. Add the dry mixture and fold just until the dry ingredients are moistened.

7. Divide the batter evenly among the muffin cups.

8. Bake 14-16 minutes, until toothpick inserted comes out clean.

9. Let cool 2-3 minutes before removing from the pan.

Vertical Pear Salad with Blue Cheese Vinaigrette

I saw the picture of this appetizer in a very old Better Homes and Garden magazine and I knew I had to make it. I'm not sure why I'm on such a blue cheese and pear kick lately but this one is not only delicious, it's fun to make and look at. The recipe below yields 4 servings. Enjoy!

HELPS

1. Make sure you use ripe pears. If using Bartlett, the more yellow, the more ripe. If it's not as yellow as you'd like it to be, leave it out on the counter for several hours before using.

INGREDIENTS
½ tsp oregano
2 tsp sugar
2 Tbs balsamic vinegar
¼ cup olive oil
1 cup plus 2 oz crumbled blue cheese
4 smooth-skinned pears
2 cups watercress or spring mix salad
2 Tbs walnuts, candied

DIRECTIONS
1. In small bowl, mix oregano, sugar and balsamic vinegar
2. Slowly add olive oil while whisking mixture together
















3. Add 1 cup blue cheese, then set vinaigrette aside
4. Toss salad with walnuts, 2 oz blue cheese and vinaigrette































5. Core pears from the bottom, using a melon ball scooper, leaving the stem intact
















6. Slice pears in four horizontal slices
7. Reassemble pears with salad mix in between

8. Drizzle with honey and serve