Crash Hot Potatoes

These potatoes take a little prior planning, but they are really good!

Begin by boiling new potatoes or other smallish round potatoes in a pot of salted water.  Boil until fork tender.  Next, generously drizzle olive oil on a sheet pan.  This will keep the potatoes from sticking, so don't be shy with the oil.  Place potatoes on the sheet pan with plenty of room to spread out.  Then take a potato masher and gently press down on each potato till they slightly mash.  Then rotate the masher 90 degrees and flatten the potato out to resemble a cookie.  (If you don't have a potato masher, a fork will work just fine.)

Brush the tops of each potato generously with more olive oil, then season with salt, peper, and whatever herbs you want to use.  Garlic and parmesan cheese would be a good combination.  I used a Rosemary Garlic Seasoning that I had on hand, and it was delicious.  Place the sheet pan on the top rack of a very hot oven (450 degrees) and bake for 20-25 minutes or until they are golden and crispy.  Recipe comes from the Pioneer Woman, and I discovered it through Pinterest.

Cream Cheese Banana Nut Bread

I found this recipe on Pinterest just in time to use my four overripe banans.  The cream cheese adds so much to this recipe, giving it a very moist but light texture.  Plus, the roasted pecans are the perfect addition.  Roasting the nuts brings out their natural oils and adds SO much flavor...Don't skip this step!  To roast them, simply place the pecans on a cookie sheet in a single layer and bake at 350 degrees for a few minutes until fragrant and lightly toasted.  I had some sugared, roasted pecans leftover from another recipe, so I just used those.  The original recipe comes from Sugar and Spice by Celeste.

Cream Cheese Banana Nut Bread
***Makes 2 loaves***

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon batter into 2 greased and floured 8x4 inch loafpans.  (I used 6 smaller loaf pans.)

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary.  (I  cooked my smaller loaves for about 40 minutes.  They turned out perfect.) Cool bread in pans on wire racks for a few minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.