Ok, so these cookies. It’s no secret that I love Oreo’s in virtually any dessert. I’m happily addicted to cookies & creme milkshakes (recipe coming soon), I love Oreo cheesecake bars, I love cookies & creme rice krispies, and now, I’m in love with Oreo cheesecake COOKIES. There’s a subtle hint of cheesecake after the first few bites but then you’re hit with the Oreo’s and the mini chocolate chips hidden in the batter. Oh my, this cookie is a definite winner and I LOVE how it’s encrusted in Oreo cookie crumbs.

Oreo cheesecake cookies with hidden mini chocolate chips and encrusted with Oreo cookie crumbs!

  • 1/2 cup unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/2 cup mini chocolate chips
  • 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies
  1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
  2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
  4. Add the sugar and vanilla extract and beat until well incorporated.
  5. Gently mix in the flour and stir in the chocolate chips with a spatula.
  6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
  7. Place on cookie sheet and repeat until all the dough has been used up.
  8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
  9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
  10. Store in an airtight container for up to 5 days.


This delicious Taco Pie with crescent rolls recipe is made with a crust of crescent rolls then piled high with seasoned taco meat, sour cream, cheese and Nacho Cheese Chips. Taco Pie with Crescent Rolls is a recipe the entire family will love for dinner!

As for the Taco Pie you are all wondering about. This recipe is simply awesome. It’s something a little different that every generation seems to love.

Taco Pie Recipe
This Taco Pie with crescent rolls recipe is made with a crust of crescent rolls then piled high with seasoned taco meat, sour cream, cheese and Nacho Cheese Chips. It's a recipe the entire family will love for dinner!

  • 1 lb hamburger
  • 1 tube crescent rolls
  • 1 pkg. taco seasoning
  • 1/2 c. water
  • 1 c. sour cream
  • 1 c. Cheddar Cheese
  • 1 c. crushed nacho cheese chips I use Doritos and Taco chips
  1. Brown hamburger. Drain excess fat.
  2. Add taco seasoning and water; simmer for 5 minutes.
  3. Place crescent rolls in a greased deep pie pan; flatten to cover bottom.
  4. Layer on the crescent rolls, the hamburger mixture, sour cream, cheese and crushed chips.
  5. Bake for 25 minutes at 350 degrees F.erent that every generation seems to love. 

Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots

As you can see I kept it pretty simple. So simple in fact, that by using pre-made broth & soup, this meal will take you literally less than 10 minutes from start to the finished product. Of course, if you’ve got the time, the patience, and the produce, I’d suggest starting from scratch with this simple-as-can-be-squash soup and this homemade broth.

Either way, I hope you enjoy this as much as I have been. In just as much time as it takes to boil that water for the instant stuff, you can have a fully nutritious meal that’ll hit the spot and keep you healthy, without sending your food budget sky-high either. No noodling around: this bowl is the real deal.

Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots Recipe
This recipe makes one delicious, super hearty serving for one, and of course is easily multiplied with the right math skills and an extra bowl or two!

Ingredients : 

  • (1) cup veggie stock (pre-made or store-bought is fine)
  • (1.5) cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
  • (1/4) tsp salt
  • (1/4) tsp soy sauce
  • (1) strand of thick rice noodles (about the size of the circle between your index finger & thumb)
  • (1/4) cup medium soft tofu, rinsed and cubed
  • (1) scallion, sliced diagonally, greens only
  • (1/4) tsp Sambal Oelek
  • (1/2) tsp toasted sesame oil
  • (1) handful fresh pea shoots (or sliced fresh spinach in a pinch)
  • Black sesame seeds for garnish

Instructions : 

  1. Start by combining the soup and the broth in a medium pot, and stir to mix well. Add the salt & soy sauce and heat gently until bubbling and hot (basically to a light boil), about 3-4 minutes.
  2. While the broth is heating up, cube the fresh tofu into one-inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
  3. When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
  4. When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the centre of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.
  5. Serve right away  (though the best part may be waiting for the bowl to cool a little before eating) with chopsticks or a fork, if you are a little spastic with chopsticks like I am. I always try earnestly with the sticks for a few rounds before hitting the ease and comfort of a spoon and a fork. Whatever works, so long as you never need to reach for those cheap yellow packages again ;). Enjoy!



  • 4 cups fresh broccoli florets, (ȃbout 2 medium heȃds)
  • ½ cup shredded cȃrrots
  • ¼ cup diced red onion
  • 2 lȃrge ȃpples, finely chopped (I used gȃlȃ ȃpples)
  • ½ cup pecȃns, coȃrsely chopped
  • ½ cup dried crȃnberries

Creȃmy dressing ingredients:

  • ½ cup lite mȃyonnȃise
  • ½ cup low fȃt greek yogurt
  • 2 Tȃblespoons lemon juice
  • 1 Tȃblespoon sugȃr
  • ¼ teȃspoon sȃlt
  • ⅛ teȃspoon pepper


  1. In ȃ lȃrge bowl combine broccoli, cȃrrots, red onion, ȃpples, pecȃns, ȃnd dried crȃnberries.
  2. To mȃke the dressing: Whisk together mȃyonnȃise, greek yogurt, lemon juice, sugȃr, sȃlt ȃnd pepper.
  3. ȃdd the dressing to the sȃlȃd ȃnd toss to coȃt. Chill until reȃdy to serve.

See full recipe click >>>>> therecipecritic.com