Happy New Year to all our Nancyland friends. Does any one know what Biscoff Spread. I saw it on another site to be used in a cookie recipe. I never heard of it. Please help.
Mary, Green Brook, NJ

I did a Google search for Biscoff Spread and this is what I found:
www.biscoff.com/biscoff-spread/
Emma from Montana Happy New Year Nancy!!
Europe’s Alternative to Peanut Butter
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies (57%). It is a delicious European alternative to peanut butter or chocolate spread. It is excellent on toast, in a sandwich with jam or even on apples.

Unique Recipe
Biscoff Spread is made with Original Lotus Biscoff Cookies.
The main ingredient is Biscoff – made with over 57% Biscoff cookies.
It has a creamy and smooth structure with consistency of peanut butter.
Contains no artificial colors, flavors or preservatives.
It is free of nuts!
Biscoff Spread is Vegan.

Biscoff Spread Inspiration
Biscoff Spread’s story begins in Belgium in early 2007 with the simple but brilliant idea of Els Scheppers, a culinary enthusiast. Her idea? Create a creamy spread with the unique taste of Lotus Speculoos cookies. With recipe in hand, Els entered the Belgian prime time TV show “De Bedenkers” (The Inventors), competing against 2,000 other entrants. On November 25th a jury of food experts and TV personalities chose Els’s Speculoos spread recipe as one of the finalists of the competition. Lotus Bakeries and Els Scheppers worked together to perfect the recipe and so gave birth to this new culinary delight!

Available in Creamy & Crunchy
Ingredients: Biscoff (57%) (Wheat Flour, Sugar, Vegetable Oils (contains one or more of soy bean oil, sunflower oil, palm oil), Brown Sugar, Leavening (sodium bicarbonate), Soy Flour, Salt, Cinnamon), Canola Oil, Sugar, Emulsifier (soy lecithin), Citric Acid.

Allergen Info: Contains Wheat, Soy

The weather is quite cold here in New York. When you come indoors, a nice, hot soup is a great way to warm up.

Crockpot Italian Sausage Soup
6 servings

1 lb. Italian sausage (hot or mild, your preference)
1 medium onion coarsely chopped
1 green bell pepper, cut into 1/2" slices
1 red bell pepper, cut into 1/2" slices
1 (14-1/2 oz.) can diced tomatoes with juice
1 tsp. dried basil
2 cloves garlic, minced
1 (15 oz.) can great northern beans
2 (14 oz.) cans beef broth

Brown the sausage, onion, and green and red pepper; drain. Pour into crockpot along with remaining ingredients. Cover and cook on low 7-8 hours.
Artemis in NYC
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Peggy asked for lemon icebox pie recipes in the 1/2 newsletter. Audrey Hale previously submitted this recipe, but I no longer know what month and year it first appeared. The notes in the recipe are hers.
Robbie IN

Lemon Ice Box Pie

Preheat oven to 350 degrees.

For pie shell crush vanilla wafers in bottom of pie pan till it is to between 1/4 to 1/2 inch deep. Then stand vanilla wafers around side of pan with flat side of wafer next to pan. The depth of the crushed wafers can be your choice. (NO, you do not need to add any butter or anything else to this 'crumb' crust.
Just the dry wafers.)

1 Can Sweetened Condensed Milk (Eagle Brand is what I use)
3 Medium or Large Egg Yolks (place the whites in a bowl to make the meringue with)
1/2 Cup Sugar
1 Pinch salt (big pinch which probably equates to about 1/8 to 1/4 tsp.)
1/2 Cup *** Fresh squeezed lemon juice
1/2 to 3/4 tsp Vanilla flavoring (depending on how strong your vanilla is)

***If you like a REAL TART lemon taste, add the juice of at least another 1/2 to 1 lemon, depending on size of lemon Of course, if you like it less tart

you can reduce the lemon juice to 1/4 to 1/3 cup. My family likes the extra tart taste. Also, OPTIONAL you can add apx 1/4 to 1/2 tsp of lemon zest.

With a large mixing spoon (- reserve the mixer for the meringue) thoroughly mix Condensed milk, sugar, salt and flavoring (till sugar dissolves). Stir in egg yolks till fully blended. Add lemon juice (and zest) and stir till fully mixed. (It may be a little bit thin at this point, but that's OK.) Pour into vanilla wafer crumbed pie pan. (Don't forget to Lick the bowl - YUM). Top with meringue – below

For Meringue:

3 Egg Whites (reserved from above)
3 -6 TBS Sugar ** (**or the additive that you use to make your meringues)

Beat egg whites till frothy, add a pinch of salt and continue beating till slightly firm, add sugar (1 to 2 tablespoons per each egg white – per your personal preference) and continue beating till meringue forms peaks. Spoon on top of pie and spread being sure to seal meringue to edges of wafers.

Bake in 350 degree oven till meringue is brown (light to dark, your preference). Let cool to where you can handle the pie pan then refrigerate till thoroughly chilled. Slice and enjoy.

Tidbit: This recipe was the one that my Aunt Frances used to make and the only time I got to ENJOY this pie was when I went to visit her. My mom did not make this particular pie.
Audrey Hale
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Mediterranean Roast Potatoes

These potatoes are excellent with chicken or turkey, but also are a good accompaniment to any other meat.

4 potatoes (red or Yukon gold)
1 onion
3 plum tomatoes, seeded
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh thyme
salt and freshly ground pepper
3 Tbs. olive oil

Preheat oven to 400° F. Cut potatoes in half, lengthwise, and each half into 3 pieces. Cut onion in half and cut each half into 4. Cut tomatoes into quarters. Combine all ingredients with olive oil in a metal baking dish. Bake for 1 hour or until potatoes are browned and crisp.
Serves 4.
Artemis in NYC
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Slow Cooker Greek-Style Chicken Soup with Orzo and Spinach
Serving Size: 6

3 garlic cloves -- minced
3 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest
5 cups chicken stock
1 small onion, thinly sliced
1 cup cooked chicken breast -- cubed
1/3 cup dried orzo or rosamarina pasta (or other small pasta)
1/2 tsp. dried oregano
1/2 tsp. dried mint
4 cups fresh baby spinach

Place the garlic, juice, zest, stock, and onion in a 4 quart slow cooker. Cover and cook on low for 6-8 hours.

Stir in the chicken and cook for 30 minutes on High. Add the orzo and spinach. Stir and continue to cook on high for an additional 15 minutes. Stir before serving.

NOTE: Lemon zest adds a bright, robust flavor to this simple soup. (Be sure to take off only the outermost part of the peel where the aromatic essential oils that hold the flavor are located. The white pith underneath is bitter and inedible.)
Artemis in NYC
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Sara in FL, a root canal doesn't hurt at all (I've had one or two) but your mouth will get very tired being open so long even though the dentist will put something in your mouth to keep it open.

Be brave, Sara, it really won't hurt.
Grannym IL

Crockpot Mexican Potato Corn Chowder

14 small potatoes, peeled and diced
1 17 oz. can cream style corn
1 12 oz. can whole kernel corn, undrained
2 Tbs. chicken bouillon powder
1 4 oz. can diced green chilies (I use red chopped pepper)
1 Tbs. margarine
1 large onion, diced fine
1 green pepper, diced fine
2 C. medium cheddar cheese, shredded
1 1/2 C. Monterey Jack cheese, shredded

Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sautéed onion and green pepper. Stir in corns, chilies and seasonings (Lawry's seasoned salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly. Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.
Artemis in NYC
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http://www.ereaderiq.com/free/
(This site has a huge number of free books every day. It usually changes around 6 a.m or so; one of the best sites)

536 Places for Free eBooks Online
www.techsupportalert.com/content/50-places-free-books-online.htm