8 oz Softened cream cheese, cube

2 T Brandy

4 oz Cooked shrimp

2 T Soft butter

Place all ingredients in blender or food processor and blend until smooth.

1 c Sugar

1 c Light corn syrup

1 c Peanut butter

6 c Rice krispies

1/2 c Chocolate chips

1 1/2 c Butterscotch chips

In a large saucepan, combine sugar and corn syrup. Heat just until bubbly. Remove from heat and stir in peanut butter. Stir until well blended, then gently stir in cereal. Lightly press mixture into buttered 9 x 13 pan. In double boiler or microwave oven, combine cholate and butterscotch chips and melt. Immediately spread over bars in pan. Refrigerate just until chocolate sets and hardens slightly. Cut in squares. Makes 3 to 4 dozen bars. —–

1 pk Yellow cake mix

1 pk Butterscotch pudding *

3 Eggs

1 c Oil

1 c Water — cold

1/3 c Poppy seeds

* use regular pudding, not instant pudding. ******************************************* Soak the poppy seeds in the cold water. Grease a 9×13″ pan. Mix all ingredients well and bake at 350~F for 35 minutes.

1 1/2 c Flour

1 1/2 c Confectioner’s Sugar

1 c Butter

Sift flour and confectioner’s sugar, then cut in butter until the mixture is crumbly. Knead for 10 minutes. Pat dough into a 1/4-inch-thick rectangle (14 by 12 inches) on an ungreased cookie sheet. Cut into 2-inch diamonds or squares. Bake at 300 F, 45 minutes or until golden. Recut the cookies at the marks and separate carefully while still warm. Lynn Sacerdote MM by Dave Sacerdote Dave’s notes: This was a great favorite of my grandfather, Albert Stewart. Rather than greasing a cookie sheet, though, I prefer to make these on a cookie sheet lined with parchment. From: Dave Sacerdote Date: 12 Feb 97 —–