Chocolate Chip Pudding Cookies

Yields 36 cookies

INGREDIENTS:

1 cup (2 sticks) Butter, softened

3/4 cup Brown Sugar

1/4 cup White Sugar

1 small pkg Instant Vanilla Pudding mix

2 eggs

1 teaspoon Vanilla Extract

2 1/4 cups All-Purpose Flour

1 teaspoon Baking Soda

1 pkg ( 12 oz) Milk Chocolate Chips

METHOD:

Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.

Drop by tablespoonfuls, onto an un-greased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating. 

Cafe Rio Copy Tortilla Soup

Ingredients

1 onion, diced

1 Tbsp. vegetable oil

1/2 tsp cumin

a dash (or two) cayenne

1/2 tsp. chili powder

5 c. chicken broth

3 Tbsp. fresh cilantro, finely chopped

Juice of 1/2 lime

Pepper, to taste

1 can pinto beans, drained and rinsed

2-3 boneless, skinless chicken breasts

2 Tbsp. taco seasoning

1 Tbsp. paprika

Vegetable oil (to taste)

Pico de Gallo

2-3 avocados, diced

2 c. pepper jack cheese

Tortilla strips (Click HERE)

Cilantro (for garnish)

Lime wedges (for garnish)

Method

In a small skillet, sauté onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and sauté an additional minute or two.

Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cilantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.

In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.

In individual bowls layer chicken, about 1/3 c. Pico de Gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

Cafe Rio Crunchy Tortilla Strips

Ingredients

10-12 corn tortillas

Oil (for frying)

Salt

Method

Cut tortillas into strips using a pizza cutter. Heat oil in a large frying pan. Place strips into hot oil and fry until they become crispy, you can season with salt as they cook. When nice and crispy, remove from oil and place on a paper towel. Sprinkle with salt (if you want) after each batch.

Kaylie's Cookie Salad

1 large cool whip
2 cups milk
2 small or 1 large instant vanilla pudding
1 can chunk pineapple
2 cans mandarin oranges
2 SLICED bananas wink emoticon
1 package fudge strip cookies, crushed

Method: In a very large bowl mix vanilla pudding and milk, then add cool whip followed by pineapple, and mandarin oranges. For best taste chill for an hour or so before you add the sliced bananas and crushed cookies. Enjoy!