TastyDelights

THE BEST OREO CHEESECAKE RECIPE 🍪

Ingredients:

24 Oreo cookies, divided (18 left whole, 6 coarsely chopped)

2 tablespoons unsalted butter, melted

3 packages (8 ounces each) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

Whipped cream and additional Oreo cookies for garnish

Instructions:

Preheat the oven to 325°F (160°C).

In a food processor, crush 18 Oreo cookies until finely ground. Mix with melted butter.

Press the cookie mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.

In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and beat until well combined.

Add eggs, one at a time, mixing well after each addition.

Stir in the chopped Oreo cookies.

Pour the cream cheese mixture over the crust.

Bake for about 45-50 minutes, or until the center is set and the edges are lightly golden.

Remove from the oven and let cool in the pan for about 10 minutes, then run a knife around the edges to loosen.

Chill the cheesecake in the refrigerator for several hours or overnight.

Before serving, garnish with whipped cream and additional Oreo cookies.

This Oreo cheesecake is a crowd-pleasing dessert that's sure to satisfy your sweet tooth! 🍪🍰

Enjoy creating and indulging in these delicious treats!

🍪 Scottish Shortbread Cookies {Made with Powdered Sugar} 🍪

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and beat until light and fluffy.
Gradually add the flour and salt, mixing until the dough comes together.
Roll out the dough on a floured surface to about 1/4-inch thickness.
Use cookie cutters to cut out desired shapes.
Place the cookies on the prepared baking sheet and prick them with a fork.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These Scottish shortbread cookies are buttery and crumbly with a delicate sweetness. Perfect with a cup of tea! 🍪🍵

🍉 Boozy Strawberry Watermelon Slushies 🍉

Ingredients:

3 cups frozen strawberries
2 cups cubed watermelon, frozen
1/4 cup vodka (adjust to taste)
2 tablespoons fresh lime juice
1-2 tablespoons honey or simple syrup (adjust to taste)
Fresh mint leaves, for garnish
Instructions:

In a blender, combine the frozen strawberries, frozen watermelon, vodka, lime juice, and honey or simple syrup.
Blend until the mixture is smooth and slushy.
Taste and adjust the sweetness or vodka level if desired.
Pour the slushies into glasses and garnish with fresh mint leaves.
Serve immediately and enjoy these refreshing and boozy slushies!
These recipes will surely delight your taste buds and satisfy your cravings. Enjoy! 🍓🍫🍉🍹

🍲 Chicken and Rice Soup 🍲

Ingredients:

1 lb boneless, skinless chicken breasts, cooked and shredded
1 cup cooked white rice
1 carrot, peeled and diced
1 celery stalk, diced
1 onion, diced
2 cloves garlic, minced
6 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions:

In a large pot, sauté the diced onion, carrot, and celery until softened.
Add the minced garlic and cook for another minute.
Pour in the chicken broth and add the bay leaf and dried thyme. Bring to a simmer.
Add the cooked shredded chicken and cooked rice to the pot.
Season with salt and pepper to taste.
Simmer for about 20-25 minutes to allow the flavors to meld.
Remove the bay leaf before serving.
Garnish with chopped fresh parsley before serving.

🍑 PEACH COBBLER CHEESECAKE 🍑

Ingredients:
For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:

24 oz (680g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
For the Peach Cobbler Topping:

4 cups sliced fresh peaches
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1/2 cup water
Instructions:

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cheesecake filling over the crust in the pan.
Bake in the preheated oven for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it from the pan.
In a saucepan, combine the sliced peaches, granulated sugar, ground cinnamon, ground nutmeg, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the peaches are softened.
Spoon the peach cobbler topping over the cooled cheesecake, spreading it evenly.
Refrigerate the cheesecake for several hours or overnight before serving.

🍚 EASY FRIED RICE 🍚

Ingredients:

3 cups cooked and chilled white rice (preferably day-old)
1 cup diced cooked chicken, shrimp, or tofu (optional)
1 cup mixed vegetables (peas, carrots, corn)
2 eggs, beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 green onions, chopped
Cooking oil
Salt and pepper, to taste
Instructions:

Heat a large skillet or wok over medium-high heat. Add a little cooking oil.
Push the rice to the side of the skillet and add the beaten eggs. Scramble the eggs until fully cooked, then mix them with the rice.
Add the diced cooked chicken, shrimp, or tofu and mixed vegetables to the skillet. Stir-fry for a few minutes until heated through.
In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil.
Pour the sauce over the rice mixture and stir-fry for a couple more minutes to combine the flavors.
Add chopped green onions and season with salt and pepper to taste.
Serve the fried rice hot.

☕ BREAKFAST BOWL ☕

Ingredients:

Scrambled eggs
Cooked and diced bacon or sausage
Hash browns or roasted potatoes
Sautéed vegetables (bell peppers, onions, spinach, etc.)
Shredded cheese (cheddar, mozzarella, etc.)
Sliced avocado
Salsa or hot sauce
Salt and pepper, to taste
Instructions:

Prepare all the individual components: scramble the eggs, cook the bacon or sausage, prepare the hash browns or roasted potatoes, sauté the vegetables, and slice the avocado.
In a bowl, layer the scrambled eggs, cooked bacon or sausage, hash browns or roasted potatoes, sautéed vegetables, and shredded cheese.
Top with sliced avocado and a drizzle of salsa or hot sauce.
Season with salt and pepper to taste.
Enjoy your hearty breakfast bowl!

🍣 MARRY ME SALMON 🍣

Ingredients:

4 salmon fillets
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup Dijon mustard
1/4 cup maple syrup
2 cloves garlic, minced
Salt and pepper, to taste
Chopped fresh parsley, for garnish (optional)
Instructions:

In a bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
Place the salmon fillets in a resealable plastic bag or shallow dish. Pour the marinade over the salmon and seal the bag or cover the dish. Marinate in the refrigerator for at least 30 minutes, up to 2 hours.
Preheat a grill or grill pan over medium-high heat. Grill the salmon for about 4-5 minutes per side, or until cooked to your desired level of doneness.
Garnish with chopped parsley, if desired, and serve.

🍤 Baja Shrimp Tacos 🍤

Ingredients:
For the Shrimp:

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
Juice of 1 lime
For the Coleslaw:

2 cups shredded cabbage
1/4 cup mayonnaise
1 tablespoon lime juice
Salt and pepper, to taste
For the Tacos:

8 small flour tortillas
Sliced avocado
Chopped fresh cilantro
Crumbled cotija cheese
Instructions:
For the Shrimp:

In a bowl, mix together the olive oil, minced garlic, ground cumin, chili powder, salt, pepper, and lime juice.
Toss the shrimp in the marinade and let them marinate for about 15-20 minutes.
Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side or until they turn pink and opaque.
For the Coleslaw:

In a bowl, mix together the shredded cabbage, mayonnaise, lime juice, salt, and pepper.
For the Tacos:

Warm the flour tortillas according to the package instructions.
Fill each tortilla with the cooked shrimp, coleslaw, sliced avocado, chopped cilantro, and crumbled cotija cheese.
Serve the Baja shrimp tacos immediately.

🧀 CHEESY CHICKEN BROCCOLI TORTELLINI 🧀

Ingredients:

20 oz (565g) refrigerated cheese tortellini
2 cups cooked and shredded chicken
2 cups broccoli florets, blanched
2 cups shredded cheddar cheese
1 cup heavy cream
1/2 cup chicken broth
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
Instructions:

Cook the cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet, heat the heavy cream, chicken broth, minced garlic, Italian seasoning, salt, and pepper over medium heat.
Stir in the shredded cheddar cheese until melted and smooth.
Add the cooked and shredded chicken, blanched broccoli florets, and cooked tortellini to the skillet. Stir to coat everything in the cheese sauce.
Cook for a few minutes until heated through.
Serve the cheesy chicken broccoli tortellini hot.

🥩 WORLD’S BEST STEAK MARINADE 🥩

Ingredients:

1/2 cup soy sauce
1/3 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
Instructions:

In a bowl, whisk together all the ingredients to make the marinade.
Place your choice of steak (such as ribeye, sirloin, or filet) in a resealable plastic bag or a shallow dish.
Pour the marinade over the steak and seal the bag or cover the dish. Marinate in the refrigerator for at least 1 hour, or longer for more flavor.
Preheat a grill or grill pan over high heat.
Remove the steak from the marinade and grill for about 4-5 minutes on each side, or until cooked to your desired level of doneness.
Let the steak rest for a few minutes before slicing and serving.

🥑 GUACAMOLE 🥑

Ingredients:

3 ripe avocados
1/4 cup finely chopped onion
1-2 cloves garlic, minced
1-2 jalapeño peppers, seeded and minced
Juice of 1 lime
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
Instructions:

Cut the avocados in half and remove the pits. Scoop the flesh into a bowl.
Mash the avocado with a fork to your desired consistency.
Add the chopped onion, minced garlic, minced jalapeño peppers, lime juice, chopped cilantro, salt, and pepper.
Mix everything together until well combined.
Taste and adjust seasoning if needed.
Serve the guacamole with tortilla chips or as a topping for various dishes.
These recipes should add a delightful variety to your culinary repertoire! Enjoy creating these delicious dishes in your kitchen.

🥩 GARLIC BUTTER HERB STEAK BITES WITH POTATOES 🥔

Ingredients:

1 lb steak (such as sirloin or ribeye), cut into bite-sized pieces
1 lb baby potatoes, halved or quartered
3 tablespoons butter, divided
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions:

In a large skillet, melt 1 tablespoon of butter over medium-high heat.
Add the baby potatoes and cook until they're golden brown and crispy on the outside, and tender on the inside. Remove from the skillet and set aside.
In the same skillet, melt another tablespoon of butter. Add the steak bites and cook until they're seared on all sides and cooked to your desired level of doneness. Remove from the skillet and set aside.
In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic, dried thyme, and dried rosemary. Cook for about 1 minute until fragrant.
Return the cooked potatoes and steak bites to the skillet. Toss everything together to coat with the garlic herb butter.
Season with salt and pepper to taste. Garnish with chopped fresh parsley.
Serve the garlic butter herb steak bites with potatoes hot.

🍲 EGG DROP SOUP 🍲

Ingredients:

4 cups chicken broth
2 eggs, beaten
1 teaspoon soy sauce
1/2 teaspoon sesame oil
Salt and white pepper, to taste
Sliced green onions, for garnish
Instructions:

In a pot, bring the chicken broth to a simmer.
In a small bowl, mix the beaten eggs with soy sauce and sesame oil.
Slowly drizzle the egg mixture into the simmering broth while gently stirring with a fork. The egg will cook and form delicate ribbons.
Season the soup with salt and white pepper to taste.
Ladle the egg drop soup into bowls and garnish with sliced green onions.
Serve the soup hot.
Enjoy these flavorful and satisfying dishes!

🥙 GYRO BOWL 🥙

Ingredients:

Thinly sliced cooked gyro meat (lamb, beef, or chicken)
Tzatziki sauce
Chopped lettuce
Sliced tomatoes
Sliced cucumbers
Sliced red onions
Kalamata olives
Feta cheese crumbles
Pita bread or pita chips
Instructions:

Arrange a bed of chopped lettuce in a bowl.
Top with sliced gyro meat, tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese.
Drizzle with tzatziki sauce.
Serve with pita bread or pita chips on the side.

🍇 CREAMY GRAPE SALAD RECIPE 🍇

Ingredients:

4 cups seedless grapes, halved
4 oz cream cheese, softened
1/2 cup sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/4 cup brown sugar
Instructions:

In a mixing bowl, blend the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth.
Gently fold in the halved grapes.
In a separate small bowl, mix the chopped pecans and brown sugar.
Sprinkle the pecan mixture over the grape mixture.
Refrigerate for a couple of hours before serving.

🍪 BUTTER PECAN COOKIES 🍪

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, and then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the chopped pecans.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

🥔 Air Fryer Baked Potato 🥔

Ingredients:

Russet potatoes, scrubbed and dried
Olive oil
Salt
Instructions:

Preheat the air fryer to 400°F (200°C).
Pierce each potato a few times with a fork to allow steam to escape during cooking.
Rub each potato with a little olive oil and sprinkle with salt.
Place the potatoes in the air fryer basket.
Air fry the potatoes for about 30-40 minutes, turning them halfway through, until the skins are crispy and the insides are tender.
Cut the potatoes open and serve with your favorite toppings.

🌶️ SRIRACHA SAUCE 🌶️

Ingredients:

1/2 cup mayonnaise
2 tablespoons Sriracha sauce
1 tablespoon honey
1 teaspoon lime juice
Salt, to taste
Instructions:

In a bowl, whisk together the mayonnaise, Sriracha sauce, honey, lime juice, and a pinch of salt.
Taste and adjust the seasoning if needed.
Use the Sriracha sauce as a spicy and tangy condiment for various dishes.

🍲 SPLIT PEA SOUP 🍲

Ingredients:

2 cups dried split peas, rinsed and drained
8 cups chicken or vegetable broth
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper, to taste
Instructions:

In a large pot, sauté the chopped onion, carrots, celery, and garlic until softened.
Add the dried split peas, broth, dried thyme, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the split peas are tender.
Use an immersion blender to partially puree the soup, leaving some texture.
Taste and adjust the seasoning if needed.
Serve the split pea soup hot, garnished with chopped fresh herbs if desired

BIG MAC BURGER 🍔

Ingredients:

1 pound ground beef
Salt and pepper, to taste
8 hamburger buns
Shredded lettuce
Sliced American cheese
Sliced pickles
Chopped onions
Special sauce (mayonnaise, ketchup, sweet relish, mustard, vinegar, garlic powder, onion powder, paprika)
Instructions:

Divide the ground beef into 8 equal portions and shape them into patties. Season with salt and pepper.
Cook the patties on a grill or stovetop until they reach your desired level of doneness.
Toast the hamburger buns.
Assemble the burgers by placing a patty on the bottom half of each bun.
Top with shredded lettuce, a slice of American cheese, sliced pickles, and chopped onions.
Spread the special sauce on the top half of the buns and place them on top of the burgers.
Serve the Big Mac burgers with your favorite sides.

EASY CREME BRÛLÉE:

Ingredients:

2 cups heavy cream
4 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
Granulated sugar (for caramelizing)
Instructions:

Preheat your oven to 325°F (160°C).

In a saucepan, heat the heavy cream over medium heat until it's just about to boil. Remove from heat.

In a bowl, whisk together the egg yolks and sugar until well combined and slightly pale.

Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling.

Stir in the vanilla extract.

Strain the mixture through a fine-mesh sieve into another bowl to remove any curdled bits.

Divide the custard mixture among ramekins.

Place the ramekins in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Bake in the preheated oven for about 40-45 minutes or until the custard is set but slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool. Refrigerate for at least 2 hours.

When ready to serve, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it's golden and crispy.

20 Minute Lemon Pasta:

Ingredients:

8 oz linguine or spaghetti
3 tablespoons unsalted butter
1/4 cup heavy cream
Zest of 1 lemon
Juice of 1 lemon
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions:

Cook the pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat.

Add the heavy cream, lemon zest, and lemon juice to the skillet. Stir to combine and let it simmer for a couple of minutes.

Stir in the grated Parmesan cheese until the sauce is smooth and creamy.

Season the sauce with salt and pepper to taste.

Add the cooked pasta to the skillet and toss to coat it with the lemon sauce.

Serve the lemon pasta in bowls, garnished with chopped fresh parsley.

Enjoy your quick and delicious Lemon Pasta!

Lemon Brownies:

Ingredients:

1 cup all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
2 tablespoons lemon juice
Zest of 1 lemon
Lemon glaze (1 cup powdered sugar + 2 tablespoons lemon juice)
Instructions:

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.

In a mixing bowl, whisk together flour, granulated sugar, and salt.

Beat in softened butter, eggs, lemon juice, and lemon zest until well combined.

Pour the batter into the prepared baking dish and smooth the top.

Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the lemon brownies are baking, prepare the lemon glaze by whisking together powdered sugar and lemon juice.

Once the brownies are out of the oven and while they're still warm, drizzle the lemon glaze over the top.

Let the brownies cool before cutting into squares.

Enjoy your tangy and delicious Lemon Brownies!

Smoked Queso:

Ingredients:

1 lb smoked cheddar cheese, shredded
1 cup smoked Gouda cheese, shredded
1 cup smoked Monterey Jack cheese, shredded
1 can (10 oz) diced tomatoes with green chilies, drained
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste
Tortilla chips (for serving)
Instructions:

In a mixing bowl, combine the shredded smoked cheddar, smoked Gouda, and smoked Monterey Jack cheeses.

Place the cheese mixture in a cast-iron skillet or a heatproof dish.

Sprinkle diced tomatoes with green chilies and diced red onion over the cheese.

In a small bowl, mix together chopped cilantro, chili powder, ground cumin, salt, and pepper. Sprinkle this mixture over the cheese and veggies.

Place the skillet on a grill or in an oven preheated to 350°F (175°C). Heat until the cheese is melted and bubbly, about 15-20 minutes.

Serve the smoked queso with tortilla chips for dipping.

Enjoy your flavorful and smoky Smoked Queso!

Chicken Mac and Cheese with Bacon:

Ingredients:

8 oz elbow macaroni
2 cups cooked and shredded chicken
1 cup cooked and crumbled bacon
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
Salt and pepper to taste
Chopped fresh parsley (optional, for garnish)
Instructions:

Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the flour and whisk until smooth to create a roux.

Gradually whisk in the milk and continue whisking until the mixture thickens.

Reduce the heat to low and stir in the shredded cheddar and mozzarella cheeses until melted and smooth.

Stir in the cooked and shredded chicken, cooked and crumbled bacon, garlic powder, salt, and pepper.

Add the cooked macaroni to the cheese sauce and mix until well combined.

Serve the Chicken Mac and Cheese with Bacon hot, garnished with chopped fresh parsley if desired.

Enjoy your creamy and savory Chicken Mac and Cheese!

BBQ Sauce With Coca-Cola:

Ingredients:

1 cup ketchup
1/2 cup Coca-Cola
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Salt to taste
Instructions:

In a saucepan, combine ketchup, Coca-Cola, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and a pinch of salt.

Bring the mixture to a simmer over medium heat, stirring frequently.

Reduce the heat to low and let the sauce simmer for about 10-15 minutes, or until it thickens and flavors meld.

Taste and adjust the seasoning with additional salt and pepper if needed.

Remove from heat and let the BBQ sauce cool before using.

Enjoy your homemade BBQ Sauce with a Coca-Cola twist!

Homemade Tortilla Chips:

Ingredients:

Corn tortillas
Cooking oil (vegetable, canola, or corn oil)
Salt
Instructions:

Preheat a deep fryer or a large pot with about 2 inches of cooking oil to 350°F (175°C).

Cut the corn tortillas into triangles or desired shapes.

Carefully place a small batch of tortilla triangles into the hot oil.

Fry the tortillas for about 1-2 minutes on each side, or until they are golden brown and crispy.

Use a slotted spoon to remove the tortilla chips from the oil and place them on a paper towel-lined plate to drain excess oil.

Sprinkle the hot tortilla chips with a bit of salt while they're still oily.

Let the tortilla chips cool and crisp up further before serving.

Enjoy your crispy and homemade Tortilla Chips!

CREAMY JALAPEÑO DIP:

Ingredients:

1 cup mayonnaise
1 cup sour cream
1/2 cup chopped pickled jalapeños (adjust to taste)
1/2 cup chopped fresh cilantro
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
Salt and pepper to taste
Instructions:

In a bowl, mix together mayonnaise and sour cream until smooth.

Stir in chopped jalapeños, cilantro, garlic powder, onion powder, and ground cumin.

Season with salt and pepper to taste. Adjust the amount of jalapeños based on your desired level of spiciness.

Refrigerate for at least an hour before serving to allow the flavors to meld.

GRANDMA’S PERFECT FLUFFY PANCAKES:

Ingredients:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter
Instructions:

In a bowl, whisk together flour, baking powder, salt, and sugar.

In another bowl, beat together milk and egg. Add melted butter and mix well.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter may be slightly lumpy.

Heat a lightly greased griddle or skillet over medium-high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Serve the pancakes warm with your favorite toppings.