How To Cook The Perfect Mulled Wine

Mulled Wine

YIELD: 6 to 8 servings

TIME: 45 minutes

 

INGREDIENTS

2 large oranges

4 ¼ cups/1 liter red wine

1 ¼ cups/10 ounces brandy

½ cup dark brown sugar

2 cinnamon sticks

6 whole cloves

3 cardamom pods, slightly crushed

 

PREPARATION

Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.

In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.

Ladle into cups or mugs. Garnish each with a reserved orange round.

No Bake Cookies

This family favorite is a staple in the Leeson household! Ben’s mother’s memory lives on with these cookies. The Leeson family calls these “Summertime” cookies! Our grandchildren call them brown cookies. : ) They ask grandpa (Ben) to make them on most visits…& he always obliges! He has made them so often that he has memorized this simple no bake recipe! It is perfect for this time of year because you do not need to heat up the house with the oven. They are made on the stovetop.

Check them out & let us know what you think.

Ingredients

2 cups sugar

1⁄2 cup butter

1⁄2 cup milk

2 tablespoons peanut butter

2 tablespoons cocoa

1 teaspoon vanilla extract

3 cups quick-cooking oats

Directions

Step 1

In pot over high heat, combine sugar, margarine, milk and peanut butter. Bring to boil; cook 1 minute.

Step 2

Remove from heat. Quickly stir in cocoa, vanilla and oats. Drop by spoonfuls onto wax paper. Let cool. Refrigerate leftovers.

Mediterranean avocado salmon salad

Marinade/Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice fresh squeezed
  • 1 tablespoon red wine vinegar (optional)
  • 1 tablespoon fresh chopped parsley
  • 2 teaspoons garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper to taste
  • 1 pound (500 g) skinless salmon fillets

 

Salad:

  • 4 cups Romaine (or Cos) lettuce leaves, washed and dried
  • 1 large cucumber diced
  • 2 Roma tomatoes diced
  • 1 red onion sliced
  • 1 avocado sliced
  • 1/2 cup feta cheese crumbled
  • 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
  • Lemon wedges to serve

 

INSTRUCTIONS

  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half

of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use

as the dressing later.

  1. Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan

over medium-high heat. Sear salmon on both sides until crispy and cooked to your

liking.

  1. While salmon is cooking, prepare all of the salad ingredients and mix in a large salad

bowl.

  1. Slice salmon and arrange over salad. Drizzle with the remaining UNTOUCHED

dressing. Serve with lemon wedges.

RECIPE: No Bake Chocolate Peanut Butter Bars

A NOTE FROM TJ KELLEY
I stumbled upon this recipe a few weeks ago after attending a holiday party with some girlfriends. After looking at the recipe, I realized I had all of these ingredients in my pantry— only 5 simple ingredients. There is no oven required but your family will think you spent hours in the kitchen.  The first batch I made was with my 14 year old son, Koleman. Our family devoured these bars within a few days. To my surprise, I came home from work the following week and Koleman was back in the kitchen surprising us with a fresh batch. These no-bake bars are a great holiday dessert or even during the summer since you don’t have to heat up the kitchen.  
 

RECIPE

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours, 10 minutes
Yield: 20-24 squares
 
INGREDIENTS 
1/2 cup salted butter, melted*
1 cup graham cracker crumbs (about 8 full sheet graham crackers)
2 cups confectioners’ sugar 
1 cup + 2 Tablespoons creamy peanut butter, divided
1 cup semi-sweet chocolate chips
 
INSTRUCTIONS 
1. Prep an 8×8″ or 9×9” square baking pan with aluminum foil or parchment paper lining.
2. In a medium bowl, combine the melted butter, graham cracker crumbs, and confectioners’ sugar, then stir in 1 cup of peanut butter.
3. Press this mixture evenly into a lined baking pan.
4. Mix remaining 2 Tablespoons of peanut butter with the chocolate chips, then melt the mixture in the microwave or on the stove, stirring occasionally until smooth. Spread on top of the pressed mixture in the baking pan. 
5. Put in the refrigerator and chill until completely firm (at least 2 hours). Allow to sit at room temperature for 10 minutes before cutting, then serve chilled. They can also sit out for a few hours at room temperature. 
6. Store leftover bars in a tightly sealed container and refrigerate for up to 1 week.
 
NOTES
1. Freezing Instructions: Bars can be frozen, tightly covered, for up to 3 months. Thaw overnight in the refrigerator before serving.
2. Butter: If using unsalted butter, add 1/4 teaspoon salt with the peanut butter in step 2.
3. Peanut Butter: For best texture, processed creamy peanut butter, such as Jif or Skippy, is recommended. Oily or natural style peanut butter will not produce desired results.