Lion House Banana Bread

½ cup margarine
1 cup sugar
2 eggs
1 cup mashed bananas
¼ cup milk
1 teaspoon lemon juice
½ teaspoon soda
2 cups flour
1½ teaspoon baking powder
¼ teaspoon salt

Chocolate chips or nuts can be added to your liking

Cream margarine and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Sift in dry ingredients and add. Bake in well greased 8x4x3-inch loaf pan for 1 hour at 350 degrees.
Makes 1 loaf.

Ham and Mushroom Quesedillas

1 cup chopped ham
2 tablespoons canned chopped green chilies
1 (8 oz) package sliced mushrooms
4 (8-inch) flour tortillas
1 cup shredded reduced fat cheddar cheese

Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add ham, green chilies, and mushrooms; sauté 5 minutes. Remove from pan. Wipe clean.
Place 1 tortilla in pan. Sprinkle 2 tablespoons cheese over half of tortilla; arrange ½ cup ham mixture over cheese. Sprinkle with 2 tablespoons cheese; fold in half. Cook 1 minute on each side or until cheese melts. Repeat procedure with remaining tortillas, cheese, and ham mixture.
Makes 4 servings. Serve quesadillas with salsa, sour cream or guacamole.

Cookie Salad

2 Small packages instant vanilla pudding
2 cups buttermilk
12 oz. whipped topping
20 oz. can pineapple chunks, drained
2 (10 oz.) can peach chunks, drained
1/2 Package fudge striped cookies, crushed
1 large banana
Mix together pudding and buttermilk.
Fold in whipped topping.
Add pineapple chunks and peaches. Refrigerate.
Add crushed cookies and sliced banana just before serving.
Serve as a salad or dessert.

(You can also use grapes or whatever other fruit you want to add in)

Italian sandwiches

1 lb. round steak cut in strips, 1/4” wide, 2-3 inches long or
4-5 boneless, skinless chicken breasts cut the same way
1 onion sliced into rings
1 green pepper sliced
8-12 mushrooms, sliced

Brown meat in a little oil. Add green pepper and onion. Cook a little and then add mushrooms. Season to taste. Add chopped tomatoes and top with mozzarella cheese. When cheese is melted served on hoagie rolls or pocketless pita shells.

Jerk-Spiced Shrimp

1 tablespoon sugar
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper- I did not use
1/4 teaspoon ground thyme
1/8 teaspoon ground allspice
2 tablespoons olive oil
1 1/2 pounds peeled and deveined large shrimp
Cooking spray
Preparation
1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients. Combine oil and shrimp in a large bowl; toss well to coat. Sprinkle spice mixture over shrimp; toss to coat. Thread shrimp evenly onto 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until done, turning once.

French Breakfast muffins

1/3 cup shortening
½ cup sugar
1 egg
1½ cups flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
½ cup milk

Heat oven to 350 degrees. Grease 12 muffin cups. Mix thoroughly shortening, sugar, and egg. Stir in flour, baking powder, salt, and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake 15-20 minutes. Mix ½ cup sugar and 1 teaspoon cinnamon. Immediately after baking, roll puffs in melted butter, then in cinnamon-sugar mixture. Serve hot.

Baking Powder biscuits

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk

Heat oven to 450. Combine dry ingredients. Cut in shortening. Stir in milk. Roll 1/2 in thick and cut. Place on ungreased baking sheet. Bake 10-12 minutes.

squash, zucchini and tomato bake

1 squash
1 zucchini
1 tomato
1/4 cup onion- red or white
1/2 cup cheese

Slice squash and zucchini and chop onion and tomato. Put in a casserole dish. Cover with plastic wrap poke with a fork and microwave for 10-15 minutes or until tender. You can also bake it in the oven at 350 for 30 minutes or until tender. Cover with cheese and let melt.

Chocolate Frosting

2 2/3 cups powdered sugar
1 cup soft butter
6 tablespoons cocoa
¾ teaspoon vanilla
2 tablespoons milk

In small mixer bowl, blend sugar, butter and chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy. (Enough for two 9-inch or three 8-inch layer cakes.)

Creamy chicken noodle casserole

8 oz pasta
2 cans cream of mushroom soup
1 1/2 cups milk
1/2 tsp garlic salt
5 Tbsp butter
1 cup shredded cheese
1/2 cup parmesean cheese
4 chicken breasts cooked and diced- i used 2 cans chicken

Cook noodles. Place in a 9X13 pan. In saucepan combine butter, soup, milk, and garlic salt. Bring to a boil. Over noodles put chicken and cheese. Pour sauce over all. Sprinkle with Parmesean cheese. Cover and bake for 30-40 minutes.

Three Bean Casserole

Lightly fry and drain:
½ pound bacon, cut small
½ pound ground beef
½ cup onion, chopped

Add:
1 can drained kidney beans
1 can drained lima beans
1 can pork and beans
1 cup brown sugar
½ cup ketchup
1 teaspoon salt

Stir together and pour into casserole dish. Bake at 375 degrees for 45 minutes or place in crock pot on low for 6-8 hours. This freezes great.

Chicken Enchiladas

3 cooked chicken breasts, diced

4 cups cheese
10 flour tortilla shells

Mix together:
1 pint sour cream

1 can cream of mushroom soup
1 can cream of chicken soup

2 (4 oz) cans green chilies
1 sautéed onion

Put a small amount of mixture, chicken and cheese on each tortilla shell and roll up. Place in 9x13-inch casserole dish. Pour remaining sauce over enchiladas and put remaining cheese on top. Bake 375 degrees for 30-40 minutes.

Cheesecake

1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup margarine or butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) Cream Cheese, softened
1 cup Sour Cream
2 tsp. vanilla
3 eggs

Set out ingredients so they are at room temperature before making cheesecake.

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with topping just before serving. Store leftover cheesecake in refrigerator.

Pizza

Pizza crust:
3¾ cups flour
1 tablespoon quick rise yeast
1 teaspoon salt
1 tablespoon vegetable oil
1 cup lukewarm water
½ teaspoon sugar

Combine flour, yeast, salt, and sugar in mixing bowl. Add vegetable oil and water. Mix together. Knead well. Add flour and/or water as needed for good consistency. Cover. Let rise until double in volume, punch down. Roll out for pizza

Add sauce, favorite toppings and cheese. Cook at 375 for 20-25 minutes or until crust is browned.

Zucchini Bread

3 cups wheat flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1 cup sugar
1/2 c honey
1/4 c applesauce
1/4 c coconut oil
2 eggs
1/2 tsp grated lemon peel
2 cups grated zucchini
1 cup walnuts (optional)

mix dry ingredients well. Add remaining ingredients.  Pour into 1 greased  regular and 1 mini oaf pans. Bake 325 degrees for 60-70 minutes. Mini loaf takes 40-45 minutes.

Baked Ziti Casserole

1 pound ground beef
1 jar (26 oz) Spaghetti Sauce
1 can ( 6 oz) Tomato Paste
8 ounces ziti pasta or any other pasta cooked according to package
1 cup mozzarella cheese

Preheat oven to 350. Brown ground beef in a skillet; drain. Stir in spaghetti sauce and paste; blend well.

Spray 8X8 dish with cooking spray. Spoon 1/2 meat mixture in bottom of dish. Top with half the pasta, 1/2 remaining sauce and 1/2 cup cheese. Repeat layers ending with cheese.

Bake uncovered 10 minutes or until cheese is melted.