LEBNA DIP WITH DRIED FIGS

 LEBNA DIP WITH DRIED FIGS

3 c. Greek yogurt

1 1/4 c. chopped stemmed dried figs

3 T. honey

1/4 tsp. salt

Line a strainer with cheesecloth; set over a bowl. Add the yogurt, cover with plastic wrap and let drain in the refrigerator for at least 24 hours or up to 2 days. Transfer the lebna to a medium bowl. Mix in the figs, honey and salt.

Serve with apple slices, strawberries and/or dried mango strips for dipping.

Gum Drop Cookies

 

Gum Drop Cookies

Ingredients

• 1 c. packed brown sugar

• 1 c. white sugar

• 1 c. butter

• 2 large eggs

• 2 1/4 c. flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/4 tsp. salt

• 2 c. oatmeal

• 1 tsp. vanilla

• 2 c. gum drops

• 1 c. chopped walnuts

Instructions

1. Bring the butter to room temperature. Preheat the oven to 350 degrees.

2. Beat the butter with the sugars and the eggs. Stir the flour, baking powder, baking soda and salt together in a bowl.  Add the flour mixture to the butter mixture and beat slowly until combined.

3. Cut the gum drops into pieces. Add the oatmeal, vanilla, gum drops and walnuts to the mixture. Drop the cookie dough using a one-tablespoon scoop onto a greased cookie sheet or a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes. Cool on a wire rack.

Eggnog Cheesecake

 

Eggnog Cheesecake

Ingredients

Crust:

• ¼ c. butter

• 12 oz. hard gingersnap cookies

• 1/4 c. sugar

Filling:

• 4 8 oz. pkgs. low-fat cream cheese

• 4 large eggs

• 1 1/2 c. refrigerated eggnog

• 2 c. powdered sugar

• 2 T. flour

Topping:

• 1 c. whipping cream

• 1/2 c. refrigerated eggnog

• Freshly grated nutmeg

Instructions

1. Bring the cream cheese to room temperature.

2. Melt the butter.

3. Preheat the oven to 325°.

4. Put the cookies in a food processor and chop until finely ground. Combine the ground gingersnaps, sugar and melted butter in a bowl. Stir until combined. Press the mixture onto the bottom of a 10" springform pan.

5. Beat the cream cheese at medium speed with an electric mixer until smooth. Add the eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 c. eggnog and beat until blended. Stir the powdered sugar and flour together in a small bowl. Slowly add the flour mixture to the cream cheese mixture and mix until thoroughly combined. Pour the cream cheese mixture into the springform pan. Bake at 325° for 60 to 90 minutes until cheesecake is set. Turn off the oven. Leave the cheesecake in the oven with the door closed for 1 hour. Remove to a wire rack and let cool completely. Cover and chill at least 8 hours.

6. Beat the whipping cream at high speed with an electric mixer until stiff peaks form. Fold in 1/2 c. eggnog. Spread the mixture evenly over the top of the chilled cheesecake. Garnish with freshly grated nutmeg. Chill until served.

Notes

It is important to use a 10" springform pan with this recipe. In a smaller pan, the crust is too thick, the cheesecake doesn't get done and there is too much whipped cream topping.

Belgium Spice Cookies

Belgium Spice Cookies

1 c. flour

1/4 tsp. baking powder 

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. pumpkin pie spice

1/2 c. butter, softened 

1/4 tsp. turbinado sugar

1/4 c. firmly packed brown sugar 

Parchment paper 

1/4 c. powdered sugar

2 tsp. pumpkin pie spice 

 Stir together the flour, baking powder, baking soda, salt and 

pumpkin pie spice.   Beat the soften butter with the turbinado 

sugar and brown sugar at medium speed for 2 to 3 minutes.

 Stir in the flour mixture until just blended.   Shape the dough 

into a 2 inch thick log, wrap in plastic wrap, and chill for four 

hours to three days.

 Preheat the oven to 325°. Slice the dough log into 1/4 inch thick 

rounds. Place the cookies about 1 inch apart on a parchment lined 

baking sheet. Bake for 10 to 14 minutes or until cookies are dry 

and fragrant. Cool completely on wire rack. 

Stir together powdered sugar and remaining pumpkin pie spice. 

Put in a fine sifter and gently sprinkle over the top of the cookies. 

Mo’s Carrot Cake

 Mo’s Carrot Cake

2 c. flour

2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

3 eggs

2 c. sugar

3/4 c. vegetable oil

3/4 c. buttermilk

2 tsp. vanilla extract

2 c. grated carrot

1 can (8 oz.) crushed pineapple

1/2 c. flaked coconut

1 c. chopped pecans 

1 c. sugar

1 1/2 tsp. baking soda

1/2 c. buttermilk

1/2 c. butter

1 T. light corn syrup

1 tsp. vanilla extract

Bring the eggs to room temperature.  Drain the pineapple.  Grease 3 9” round cake pans then line them with parchment paper.  Peel and grate carrots.  Set aside.

Whisk together flour, baking soda, salt and cinnamon in a bowl.  Set aside.

Beat the eggs, sugar, vegetable oil, buttermilk and vanilla at medium speed with an electric mixer until smooth.  Add the flour mixture, beating at low speed until blended.  Fold in the carrot, drained pineapple, coconut and pecans.  Pour the batter into the prepared pans.  Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

To make the buttermilk glaze, bring 1 cup sugar, 1 1/2 teaspoon baking soda, 1/2 cup buttermilk, 1/2 cup butter and 1 tablespoon corn syrup to a boil in a large saucepan over medium heat.  Boil 4 minutes, stirring constantly until the glaze is golden.  Remove from heat and stir in the vanilla.  Cool slightly.  Drizzle warm buttermilk glaze evenly over the warm cake layers, cool in pans on wire racks for 15 minutes.  Remove from pans, inverting layers.  Peel off the parchment paper; invert again, glaze side up.  Cool completely on wire racks.  Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake.  Chill cake for several hours before slicing.  Store in the refrigerator.

Cream Cheese Frosting:

1 pkg. (8 oz.) cream cheese

1 pkg. (3 oz.) cream cheese

3/4 c. butter

1 pkg. (16 oz.) powdered sugar

1 1/2 tsp. vanilla extract

Bring the cream cheese and butter to room temperature.  Beat the cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar, beating at low speed until light and fluffy.  Beat in the vanilla.

Mississippi Shredded Pork

 Mississippi Shredded Pork

2 to 3 lb. pork loin or boneless pork chops

1 (1 oz.) pkg. ranch dressing mix

1 (1 oz.) pkg. Au Jus gravy mix

6 pepperoncini peppers

1/3 c. pepperoncini pepper juice from jar

1/2 c. butter

Trim the pork to remove all silver skin and any excess fat.

In a 6-quart slow cooker, add all the ingredients and cook on low for 8 to 10 hours.  Shred the pork using 2 forks.  Serve over rice or mashed potatoes.  For extra protein, you can also serve over Great Northern Beans.

To make this without using the prepackaged seasoning mixes, add these seasonings to the mixture instead of the ranch dressing mix and Au Jus gravy mix:

1 T. beef broth base (beef bouillon)

1 tsp. onion powder

1 T. dried parsley

1/4 tsp. ground black pepper

1/4 tsp. garlic powder

1 tsp. granulated garlic

1/4 tsp. salt

1 tsp. dried onion flakes

2 tsp. dried dill weed

Garlicky Green Beans

 Garlicky Green Beans

1 lb. fresh green beans

3 cloves garlic

2 T. olive oil

2 T. butter

2 c. chicken broth

Salt and pepper to taste

Clean the green beans as needed.

Add the olive oil and butter to a large frying pan and heat until the butter is melted.  Add the chopped garlic and cook for 2 minutes over medium heat.  Add the green beans and stir to get them as flat as possible in the pan.  Cook until they turn bright green.  Add the chicken broth, salt and pepper and stir.  Raise the heat until the liquid boils and then cook until the green beans are done.  Stir as needed.  Serve warm.

                                               

                                              

Sweet Potato Breakfast Casserole

 Sweet Potato Breakfast Casserole

2 medium sweet potatoes

1 T. olive oil

1/2 tsp. garlic powder

1/4 tsp. paprika

1/2 tsp. salt

1/4 tsp. freshly ground pepper

8 strips pre-cooked bacon

1 lb. breakfast sausage

1/2 large onion

1 green bell pepper

2 cloves garlic

12 large eggs

1/3 c. milk

Preheat the oven to 400 degrees F.

Peel the sweet potatoes and dice into 1/2 inch cubes.  Toss the diced sweet potato with the olive oil, garlic power, paprika, salt and pepper on a baking sheet.  Place in the oven and cook for 35 - 35 minutes, stirring occasionally.

Peel and dice the onion.  Deseed and dice the green pepper.  Mince the garlic cloves.

Chop the pre-cooked bacon into 1/2  inch pieces.  Cook the breakfast sausage in a large  skillet.  Once it is browned, remove it with a slotted spoon and place in a 9” x 13” baking pan.  Drain off all but 1 tablespoon of the grease in the skillet then sauté the onion and green pepper for 5 minutes.  Add the minced garlic and sauté for 1 more minute.  Transfer this mixture to the baking pan with the sausage.  Add the chopped bacon to the baking pan.

Remove the sweet potato from the oven and add to the baking pan.  Stir all of the ingredients in the baking pan together.

In a mixing bowl, whisk the eggs and milk together.  Pour the egg mixture on top of the meat and vegetables.  Place the baking pan in the oven at 400 degrees and cook for 25 - 30 minutes or until the center is cooked through.  Remove from the oven.  Slice the breakfast casserole into squares and serve immediately.

                                      

Chocolate Pastry Intestines

 

Chocolate Pastry Intestines

Ingredients

• 1 package Puff Pastry

• 1 Egg whisked

• Red and blue food coloring

• 1 container Chocolate frosting

• Optional: Chocolate chips and raspberry sauce

Instructions

1. Preheat the over to 350 degrees and line a 9x13 baking dish with foil.

2. Cut the puff pastry into thirds and reconnect to form one long, narrow piece of pastry.

3. Add the chocolate frosting to a piping bag (or a ziplock bag with an end corner cut) and pipe a line of frosting down the middle of the pastry. If using, sprinkle chocolate chips over the frosting.

4. Wrap the pastry over the chocolate frosting to enclose the filling and seal using the egg wash. Press with a fork to seal firm, if necessary.

5. In the prepared baking dish, wind the pastry back and forth, seam side down, to look like intestines and paint with the red and blue food coloring to look like blood and veins. You can also simply roll the pastry into a coil without the food coloring for a less scary dessert!

6. Bake for 15-20 minutes until golden brown and serve with raspberry sauce for extra scare factor.

 

Energy Snack Bars

 Energy Snack Bars

1 c. dates

1 c. dried cranberries

1 c. raw almonds

1 T. chia seeds

1 T. flax seeds

2 T. honey or agave nectar

Pinch salt

Line a 8” x 8” dish with parchment paper.

Pulse the dates and almonds in a food processor until chopped medium fine.  Add the cranberries, chia seeds, flax seeds, honey, and salt.  Pulse off and on until ingredients are combined.

Dump the ingredients into the pan.  Press down firmly with a square of parchment paper to form a flat even top.  Refrigerate a couple hours before cutting.  Store in an airtight container up to 2 weeks.

Sugar-free Oatmeal Raisin Cookies

 Sugar-free Oatmeal Raisin Cookies

1 1/2 c. flour

1 tsp. baking soda

1 tsp. ground cinnamon

3/4 c. Truvia granulated sugar substitute

1/2 c. Truvia brown sugar substitute

1 c. butter

1 tsp. vanilla

2 eggs

3 c. regular rolled oats

1 c. raisins

Set the butter out to soften.  Place parchment paper on 2 or 3 baking sheets.  Preheat the oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda and ground cinnamon.  Set aside.

In a large mixing bowl, cream together both the sugar substitutes and the butter.  Add the vanilla and the eggs, mixing at low speed until combined.

With the mixer at low speed, add the dry ingredients slowly to the creamed mixture until thoroughly combined.  Stir in the oatmeal and raisins by hand.

Use a small (1 1/2”) ice cream scoop or 2 spoons to place the dough on the prepared baking sheets.  Bake for 10 - 12 minutes switching the baking sheets from top to bottom oven racks halfway through baking.  The edges to just begin to brown when they are done.

Take out of the oven and cool on the baking sheets for 10 minutes then move the cookies to cooling racks.  Let cool completely before storing in an airtight container.

These are very soft cookies so you might want to put parchment paper between the layers in the container you store them in.

                                                       

 

Asian Nut and Pretzel Mix

 

Asian Nut and Pretzel Mix

Ingredients

• 1 c. miniature pretzels

• 1 c. whole wheat cereal squares

• 3/4 c. wasabi peas

• 2/3 c. unsalted roasted cashew halves

• 2 T. canola oil

• 1 T. toasted sesame oil

• 1 T. soy sauce

• 1 tsp. garlic powder

• 1/4 tsp. cayenne pepper

• 4 c. unsalted air-popped popcorn

Instructions

1. Preheat oven to 250 degrees.

2. Combine the pretzels, cereal, wasabi peas and cashew halves in a large bowl.

3. Combine the canola oil, sesame oil, soy sauce, garlic powder and cayenne in a small bowl, stirring with a whisk. Drizzle the oil mixture over the pretzel mixture; toss to coat. Add the popcorn; toss again.

4. Spread the popcorn mixture in a single layer on a rimmed baking sheet. Bake for 30 minutes, stirring halfway through.

Breakfast Poblano Peppers

 Breakfast Poblano Peppers

2 poblano peppers, stemmed and seeds removed

2 tsp. olive oil

4 eggs

1 T. milk

1/4 c. chopped cooked bacon

1/4 c. chopped onion

1 T. chopped fresh cilantro

2 tsp. butter

1/2 c. shredded Pepper Jack cheese

Preheat the oven to 450 degrees. Lightly grease a baking sheet.

Slit the peppers down one side. Lightly coat both sides of the peppers with olive oil. Place the peppers on the baking sheet, opened up with the cut side up. Bake in the preheated oven for 20 minutes until the pepper is tender.

Whisk eggs and milk together in a bowl; fold in bacon, onion, cilantro, salt and pepper.

Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set. Spoon the egg mixture into poblano pepper and top with cheese.

Bake in the oven until the cheese is melted, 3 to 5 minutes.

Serves 2.

This picture is the recipe doubled to serve 4.

Make-Ahead Breakfast Enchiladas

Make-Ahead Breakfast Enchiladas

2 c. chopped deli ham

1/2 c. diced shallot

2 1/2 c. shredded cheddar cheese

10 (8-inch) flour tortillas

1 1/4 c. half-and-half

4 large eggs

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. garlic powder

1 T. flour

Salsa, sour cream, and cilantro for serving

Coat a 9” x 13” baking dish with nonstick cooking spray.

In a medium bowl, mix together the ham, shallot and 2 cups shredded cheese.  Scoop 1/3 cup of this mixture onto each tortilla; roll up and place seam side down in the baking dish.

Whisk together the half-and-half, eggs, salt, pepper, garlic powder, and flour.  Pour the liquid evenly over the tortillas.  Cover with foil and refrigerate overnight.

In the morning, preheat the oven to 350 degrees.  Bake, covered with foil, for 35 minutes.  Remove the foil and sprinkle the remaining 1/2 cup of cheese over the enchiladas.  Bake for 10 more minutes or until the tops are golden brown and the egg mixture is set.

Serve with the salsa, sour cream and cilantro.

                                                                

Shrimp Creole

 Shrimp Creole

2 T. olive oil
1 1/2 c. chopped green pepper
1 medium onion, chopped
2/3 c. chopped celery

2 cloves garlic, finely chopped

1 c. uncooked long grain rice

1 can (14 oz.) diced tomatoes

1 tsp. dried oregano

3/4 tsp. salt

1/2 tsp. dried thyme

2 tsp. hot pepper sauce

1/4 tsp. ground black pepper

1 lb. raw shrimp, peeled and deveined

1 T. fresh parsley, chopped

Preheat the oven to 325 degrees F.  Heat the olive oil in a large skillet over medium-high heat.  Add the bell pepper, onion, celery and garlic; cook and stir for five minutes.  Add the rice and stir for 5 minutes over medium-heat until the rice is opaque.  Add the canned tomatoes with juice, oregano, salt, thyme, hot sauce and pepper to the skillet.  Add 1 1/4 cups water; add to the skillet.  Cook and stir for 2 minutes.  Transfer to 2 1/2 quart casserole.  Stir in the shrimp.  Bake, covered, for 60 minutes.  Sprinkle with chopped parsley.

Flavorful Breakfast Casserole

 Flavorful Breakfast Casserole

4 c. crusty bread cubes (Sourdough, French or Italian bread works well.)

1 tsp. olive oil

1 lb. spicy pork sausage

1 tsp. Italian seasoning

3/4 c. chopped onion

2 garlic cloves

2 c. chopped bell pepper

1 c. chopped mushrooms

1 c. roughly chopped fresh spinach

12 large eggs

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

2/3 c. whole milk

1 c. shredded cheddar cheese

Cut the bread into cubes.  Bake on a baking sheet at 300 degrees for 10 minutes until it is slightly crisp.  Grease a 9” x 13” baking dish.  Arrange the bread cubes in an even layer in the bottom of the pan.

Heat the olive oil in a large skillet over medium heat.  Add the sausage and Italian seasoning.  Break up the sausage as it cooks into bite size pieces.  Peel and chop the garlic. Add the chopped onion, bell pepper, mushrooms, chopped garlic and spinach and cook until softened. Remove the sausage/vegetable mixture from the heat and spread over the top of the bread.  Sprinkle the shredded cheese over the mixture in the pan.

Whisk the eggs, salt, pepper and milk  together.  Pour evenly over the sausage/vegetable mixture.  Cover the casserole with aluminum foil and refrigerate for at least 30 minutes and up to 24 hours.

When ready to bake:  Take the casserole out of the refrigerator while preheating the oven to 375 degrees.  Uncover the casserole and bake until the top is golden and a toothpick inserted in the center comes out clean, about 40 - 45 minutes.  Let set for 5 minutes then serve.

           

               

Banana Cream Supreme

 Banana Cream Supreme 

1/4 c. butter
1¼ c. graham cracker crumbs

3 T. sugar

1 c. sour cream

1/2 c. cold milk

1 pkg (3.4 oz.) vanilla instant pudding

1 c. whipping cream

2 T. powdered sugar
3 medium bananas
1/4 c. chopped pecans

Melt the butter. Add the sugar and butter to the graham cracker crumbs. Press into the bottom of a 9" springform pan. Whisk the sour cream and milk together. Add the pudding mix and whisk until dissolved. Whip the cream with the powdered sugar and vanilla until stiff peaks. Add the whipped cream to the pudding mixture folding in until well blended. Spread half of the filling over the crust. Slice the bananas over the filling. Spread the remaining filling over the bananas. Sprinkle the pecans over the top. Refrigerate until served.

 

Asian Pickles

 Asian Pickles

4 to 6 Kirby or Persian Cucumbers

2 large carrots

1 c. rice vinegar

1/2 c. sugar

3 T. coarse salt

1 2-inch piece fresh ginger

1/2 tsp. red pepper flakes

2 garlic cloves

Slice the cucumbers in to quarters lengthwise.  Peel the carrots and cut in half lengthwise then cut into 1/2 inch thick on the diagonal.  Peel the ginger and cut into thin slices.  Peel the garlic cloves and smash them.  Place the cucumbers and carrots in a medium size bowl.

In a medium saucepan, combine the rice vinegar, sugar, salt, ginger, red pepper flakes and garlic cloves.  Bring to a boil, stirring until the sugar is dissolved.  Pour over the cucumbers and carrots.  Use a small plate to keep the vegetables submerged in the liquid.  Refrigerate until cool, at least 2 hours.  To store, transfer to an airtight container and refrigerate up to 2 weeks.

                                   

Kicked Up Breakfast Hash

 Kicked Up Breakfast Hash

1/2 lb. pork sausage

1 T. butter

1 c. chopped yellow onion

1/2 c. chopped green pepper

1 tsp. hot sauce

1 tsp. paprika

1/2 tsp. granulated garlic

1/4 tsp. cayenne powder

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 large potatoes

1/4 c. chopped fresh parsley

1 c. chicken stock

4 eggs

1/2 c. shredded sharp cheddar cheese

Peel and cube the potatoes.  Set aside.

Heat a large frying pan over medium-high heat.  Add the sausage and cook until browned.  Add the butter then the chopped onions, bell pepper, hot sauce, paprika, garlic, cayenne, salt and pepper.  Cook stirring until the onions and peppers are soft.  Add the potatoes and cook until lightly browned.  Add the parsley and chicken stock; stir well and bring to a boil.  Reduce the heat to bring the stock to a simmer and cook until the potatoes are soft and the stock is absorbed.  Make 4 indentations on the top of the hash and break an egg into each one.  Cover and cook until the eggs are set.  Sprinkle with the shredded cheese and serve.

                                                                       

Peach Baked Beans

 Peachy Baked Beans

1 lb. dry great northern beans

1 c. finely chopped cooked ham

1 large onion

1/2 c. peach preserves

1 c. peach nectar or apple juice

1/2 c. pure maple syrup

3 canned chipotle peppers in adobo sauce

1/2 tsp. salt

Rinse the beans.  Combine the beans and 8 cups cold water in a large Dutch oven.  Bring to a boil, reduce heat and simmer for 2 minutes.  Remove from the heat, cover and let stand for 1 hour.  (Or you can omit the simmering and just soak the beans in cold water overnight.)  Use a colander to drain and rinse.

In the same Dutch oven, combine the beans and 8 cups fresh water.  Bring to a boil, then reduce the heat.  Cover and simmer for about 1 to 1 1/2 hours until the beans are tender, stirring occasionally.  Drain the liquid from the beans.

Chop the onion.  Dice the chipotle peppers and remove the seeds if you don’t want much heat in the finished dish.  In a 3 quart casserole, combine the beans, ham, onion, preserves, peach nectar, maple syrup, chipotle peppers and salt.  Bake, covered, in a 300 degree oven for 2 hours.  Uncover and bake for about 1 hour more or until most of the liquid has been absorbed, stirring occasionally.  If necessary add additional peach nectar.

Note: to make this quicker, substitute 4 (15 oz.) cans great northern beans, rinsed and drained, for the 1 pound dry beans.  Reduce the baking time in the oven to 1 hour covered and 1 1/2 hours uncovered.

Onion and Pepper Pork Chops

 Onion and Pepper Pork Chops

4 boneless pork chops

3 T. olive oil

2 bell peppers, thinly sliced

1 large onion, thinly sliced

4 cloves garlic, chopped

4 pepperoncini, chopped, plus 2 tablespoons of the brine

1 c. chicken broth

Season the pork chops with salt and freshly ground black pepper.  Heat the olive oil in a large skillet over high heat.  Add the pork chops and cook until golden brown for 4 minutes.  Slip over and cook until lightly browned on the other side about 2 minutes more.  Remove to a plate.

Reduce the heat to medium high and heat the remaining olive oil in the skillet.  Add the bell peppers, onion, garlic, pepperoncini, 1/2 teaspoon salt and some freshly ground black pepper.  Cook stirring occionally, until the vegetables are softened, about 10 minutes.  Stir in the pepperoncini brine and the chicken broth.  Return the pork to the skillet.  Reduce the heat to medium low, cook, flipping the pork halfway through, until cooked through and the liquid is reduced, about 5 minutes.  

           

                                      

Biscoff Ice Cream

 Biscoff Ice Cream

3 c. heavy cream

1 1/4 c. whole milk

1 1/4 c. sugar

1 1/2 T. vanilla

16 Biscoff Cookies

3/4 c. Biscoff Cookie Butter

In a large bowl, combine heavy cream, whole milk, sugar and vanilla.  Stir until the sugar is dissolved.  Place in the refrigerator for at least 30 minutes.  Roughly chop 6 of the cookies and finely chop the other 10 cookies.  Set aside.

When the ice cream mixture is chilled, pour into a 2-quart canister ice cream maker.  Turn the ice cream machine on.  Allow ice cream to churn until almost completely set up.  With the ice cream maker still going, gradually add in the chopped cookies.  Let the ice cream churn until the cookies are mixed in.  While this is happening, warm the Biscoff Cookie butter in the microwave for 15 to 20 seconds.  Stir well.

Turn off the ice cream maker and remove the paddle.  Scoop 1/3 of the ice cream into a large freezer safe container.  Drizzle the warmed Biscoff butter over the ice cream.  Scoop another 1/3 of the ice cream into the container then drizzle another 1/3 of the cookie butter.  Repeat one more time with ice cream and cookie butter.  Place a piece of plastic wrap over the top of the ice cream then put the lid on the container and freeze for several hours.