Chocolate Chip Cookies

WOW!!! Chocolate Chip Cookies. I developed this recipe in 1992. I had been entering cookies in the New Mexico State Fair for 2 years and hadn't won a blue ribbon with my chocolate chip cookies. So, I started trying different combinations of ingredients in what I thought was a great recipe. One morning I decided to add a box of instant pudding, Eureka!!! The cookies were even greater than the other recipe. This GREAT recipe won a blue ribbon the first time I entered it and a blue ribbon every year I entered them. Its an easy recipe. Make these GREAT cookies with all your heart n soul and show someone how much you LOVE them.

Preheat oven to 350 F.

In a large bowl cream together

1 cup butter flavored shortening
1 cup sugar
3/4 cup firmly packed brown sugar

Add to the creamed mixture one at a time, and mix well after each.

2 eggs
1 - 3-1/2 oz. box instant vanilla pudding
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt

Now add until everything is mixed together

2 - 1/4 cups all purpose flour
1 cup semisweet chocolate chips
1 cup pecan pieces

Drop by heaping teaspoonful onto a non greased cookies sheet.

Bake for 10 to 12 minutes, or until edges and center are lightly brown. Remove cookies to a wire rack to cool.

Yields : 4 - 1/2 dozen GREAT cookies

" BUTTER CROISSANT PUDDING "

6 large butter croissants

3 large eggs

1 - 1/4 cups milk

1 - 1/4 cups heavy cream

1/2 cup sugar

1/2 teaspoon vanilla extract

butter

1/4 cup raisins ( optional )

3 tablespoons apricot jam

confectioner's' sugar

Preheat oven to 325 F.

Cut croissants into pieces.

Combine eggs, milk and cream in a large bowl. Add sugar and vanilla. Mix until well blended.

Generously butter a 2 - 1/2 quart dish. Layer the croissants pieces in the dish. Sprinkle raisins over each layer.

Pour egg mixture over the croissants and let stand for 15 minutes, pressing down on the croissants with a wooden spoon to soak completely.

Place the baking dish in a large roasting pan and fill the pan with hot water halfway up the sides of the dish.

Bake for 40 - 45 minutes, or until firm and golden brown. Remove from the oven and let cool.

Heat jam until melted, brush over the baked pudding and let cool completely. Sprinkle with confectioner's' sugar.

Makes 10 - 12 servings.