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Zia Marie`s Shrimp Wrapped in Pancetta1/2 pound pancetta (unsmoked Italian
    bacon), sliced very thin
2 pounds jumbo shrimp
1/2 cup butter
1/2 cup extra virgin olive oil
Juice of 4 lemons
1/4 cup diced garlic
1/4 cup chopped Italian parsley
1/4 cup diced black olives
Salt and pepper to tasteButterfly and de-vein shrimp. Wrap pancetta around shrimp and fasten with wooden pick.Melt butter in large saut? pan and add olive oil. Saut? wrapped shrimp until they are pink and translucent, making sure not to overcook. Transfer shrimp to serving platter.Add lemon juice and garlic to olive oil and butter in saut? pan. Add parsley and olives, season with salt and pepper. When the flavors are blended, pour over wrapped shrimp.Servings: 4

Schrafft`s butterscotch cookies
Schrafft`s Butterscotch Cookies2 tablespoons butter, at room temperature 3/4 cup vegetable shortening, at room temperature 1 1/4 cups dark brown sugar 1 egg 2 tablespoons nonfat dry milk 1 tablespoon vanilla extract1 3/4 cups all purpose flour 1/2 teaspoon bak (Upload by user)