2 8 ounce packages cream cheese, soften
1 8 ounce can crushed pineapple, drained
1 cup chopped pecans (use 1/2 cup inside + 1/2 cup to roll on outside)
1/2 cup green pepper, finely chopped
2 TB green onion, finely chopped
1 tsp seasoning salt

Drain pineapple in a mesh colander - then put on a paper towel to soak up more moisture. Pepper and onion can be done by hand, but food processor is best if available.

Mix all ingredients together, mold into ball shape, and chill for at least 4 hours. When set, roll in chopped pecans - just before serving.

(Pic of me making cheese balls at Mom's on 12/19/2010)

3/4 cup shortening
1 1/2 cup sugar
3 eggs, unbeaten (remember to always add eggs one at a time)
4 mashed ripe bananas
3 cups flour
1 1/2 tsp soda
1 1/2 tsp baking powder
2 TB water
1 tsp salt

Cream shortening and sugar. Mix in eggs and bananas. Blend dry ingredients and combine with wet ingredient mixture. Add water and salt as last step. You can add chocolate chips and/or nuts if desired, but I like the original plain bread best.

Bake for 1 hour at 350 degrees. Makes 4 small loaves or 2 regular-size loaves. Serve with butter or cream cheese.