CRACKER APPETIZER

One of my daughter's friends gave her this recipe for a cracker appetizer which is good. I use the Promise spreadable butter or I Can't Believe It's Not Butter on this as it gives it a more butter flavor but any spreadable marg. will work to. For the pickles, I use the Walmart brand ovels or any brand ovels. Or you can just slice a slice off of a regular dill pickle. I like the Walmart brand crackers or Kroger's crackers. They are just as good as the expensive. I think Kroger's are the best tho.

1 saltine cracker
Spreadable marg. or butter
1 or 2 Ovel dill pickles

Spread the butter on top of the cracker and add the dill pickle or pickles on top of the butter and eat. Very good.

Gina's Weight Loss Recipes

http://www.skinnytaste.com/

ELVIS CAKE

1 Box Duchan Hines Yellow Cake Mix
1 (3)oz. box Vanilla Instant Pudding
4 Eggs
1/2 Cup oil
1 Cup Milk
1 (16)oz. Crushed Pineapple,undrained
1 Cup Sugar

Frosting:
1 (8)oz. Cream Cheese, softened
1 Stick marg., softened
3 Cups Powdered Sugar
1/2 Cup Chopped Pecans

In a bowl mix the cake mix, pudding, eggs oil and milk.
Beat until this is smooth. Bake in a sprayed 13 x 9 pan.
Preheat oven to 350 and bake for 45-60 minutes. Watch or
It will burn easy on top baking this long. While the cake is
Baking put the undrained pineapple and sugar in a kettle.
Bring to a boil and boil until the sugar has melted. Punch
Holes in the baked cake. Then add this mixture all over
The top of the cake. Next for the frosting. Beat cream
Cheese and butter until smoothand creamey.Add the
Powdered sugar a little at a time and beat again.
 Then add the nuts. Pour by spoonfuls all over the cake
And then smooth all over the top of it.

CHOCOLATE CHIP SKILLET COOKIE

2 Cups Plain Flour
1 Teaspoon baking soda
1/2 Teaspoon
1/2 Teaspoon Salt
3/4 Cup (11/2 Sticks) unsalted Butter, softened
3/4 Cup Packed Light Brown Sugar
1/2 Cup Sugar
1 Large Egg
2 Teaspoon Vanilla Extract
11/2 Cups Mixed Milk and Semisweet Chocolate Chips (9ozs)

Preheat oven to 350. In a bowl mix the flour, baking soda and salt and sit aside.


In another bowl cream the sugars until light and fluffy. About 2 minutes. Add the egg and vanilla mixing good. Add flour mixture until just combined. Stir in chocolate chips and milk mixture. Spray a ovenproof skillet or iron skillet and put the dough mixture in it and flatten to cover the bottom of the pan. Bake for around 45 minutes until edges are brown and top is golden brown. Cool for 15 minutes and then cut into wedges. Serve with whipped cream or a scoop of vanilla ice cream on top.

CROCKPOT CHEESE AND CORN SOUP

3 Medium Potatoes, peeled and chopped to equal 3 cups
1 (12) oz. Pack of Chopped Broccoli or Broccoli Cuts
1 (16)oz. Pack of Whole Kernel Corn
1 Large Onion, chopped
2 Cups Water
1 Can of Cream of Chicken Soup
1 Teaspoon Italian Seasoning, crushed
1/4 Teaspoon Black Pepper
8 oz. of Velvetta Cheese, cubed

In your slow cooker combine the potatoes, corn, onion and broccoli. Next stir in the water, soup and seasoning. Cook on low for 9 hours or on high for 4 1/2 hours. Stir in the cheese when almost done and let it melt good.

BLACKEYED PEA SALAD

2 Cans (15 oz) Bush's Canned Black Eyed Peas, drained and rinsed
1 Can (15)oz. Yellow Corn, drained
3/4 Cups Celery, diced
1/4 Cup Green Bell Pepper, diced
1/4 Cup Red Bell Pepper, diced
1/4 Purple or Sweet Onion, diced
1/4 Cup Chopped Cilantro
Pickled Jalapeno Slices ever how many you like
1 (8)oz. Bottle Italian Dressing
Salt and Pepper to taste

In a bowl toss all of the ings. except dressing. Then add it and toss again. Chill overnight for the flavors to mix. Good with nacho chips.

PINEAPPLE DUMP CAKE

1 (29) oz. Can of Pineapple, undrained , crushed tidbits
1 Box of Yellow Cake Mix
1 Bag Shredded Coconut
1/2 Stick Marg. melted

Pour the pineapple into the bottom of a 9 x 12 pan. Sprinkle dry cake mix evenly over the pineapples. Pour the melted butte over the cake mix and then sprinkle the coconut over all of the top of this. Bake at 350 for 30-35 minutes or until it is golden brown. Watch or the coconut burns easy.