Elvis would have been 80 yesterday, so lots of Elvis going on. I searched out some of his favorite recipes for the Recipe Exchange this week. Let’s start with the obvious:

PB&B

• 3 large ripe bananas
• 1-1/2 cups peanut butter
• 8 slices white bread
• 1/2 cup  butter

Peel and mash the bananas in a medium bowl. Combine the peanut butter with the bananas and mix well.

Toast the bread lightly and spread the mixture on three of the slices; top with the remaining three slices.

Melt the butter in a large skillet and slowly brown the sandwiches on both sides until golden brown.

Not your style, how about a black-eyed pea dip to go with your tortilla chips?

From the Graceland’s Table: Recipes Fit for the King of Rock and Roll Cookbook:

“JUST PRETEND” HARVARD TEXAS CAVIAR

• 1 16-ounce can black-eyed peas, drained and rinsed
• 1 16-ounce can black-eyed peas with jalapenos, drained and rinsed
• 1 green bell pepper, cored, seeded and chopped
• 1 onion, chopped
• 2 avocados, chopped
• 2 tomatoes, chopped
• 1 10 3/4-ounce can tomato soup
• 1/2 cup white vinegar
• 1/4 cup salad oil
• Dash of Worcestershire sauce
• 1 cup sugar
• 1 teaspoon mustard

For complete recipe and many more, follow the link to here.