Mexican Shrimp Cocktail: 1-2 lb shelled and cooked shrimp (50-60 count), 2 large chopped tomatoes, ½ small white onion (chopped) or 2 green onions (chopped), ½ cup cilantro slightly chopped, ½ jalapeno (diced with seeds), 1 avocado (chopped), tomato juice (V8), lime juice, salt and pepper. Mix all in glass bowl and chill; serve with crackers or tortilla chips.
Chocolate-Dipped Peanut Butter-Stuffed Banana Bites
REESE'S Peanut Butter Bark...new in my kitchen this Christmas!
Japanese Cheesecake - looks like pound cake, tastes like cheesecake. This one goes in the 'to do' file. (and flour less = GLUTEN FREE!)