Flavor-packed recipes to try

By Susan McClanahan

A little bit of this and a little bit of that is what I have for you today. No elaborate theme or favorite ingredient, just a few good recipes to try as your schedule allows. You may wish to just tuck them away for when the time is right.

All of these recipes are good yet simple and packed with flavor. Generally speaking, as with almost any recipe -- except for baking, as a general rule -- you can change up the ingredients, adding or deleting to your personal preferences. You can definitely do that with a couple of the recipes I am sharing with you today.

Cool Summer Punch

• 6 cups water
• 2 cups sugar
• 1 package strawberry gelatin
• 1 pint grapefruit juice
• 1 large can pineapple juice
• Juice of 4 lemons
• 4 strawberry sodas, or 48 ounces from a 2-liter bottle
• 1/2 gallon pineapple sherbet

Chill water, juices and sodas. Dissolve gelatin in water; add juices. Soda should be added right before serving. Top with scoops of sherbet, allowing a little time for it to soften. Serves about 30.

Sparkling Punch

• 2 (48-ounce) bottles white grape juice, chilled
• 1 (2-liter) bottle ginger ale, chilled
• Ice ring made with white grapes and fresh fruit

When ready to serve, combine all ingredients in a large punch bowl. Makes 24 6-ounce servings.

Festive Tossed Salad

For the dressing:

• 1/2 cup sugar
• 1/3 cup cider or red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons very finely chopped onion
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 2 to 3 teaspoons poppy seeds

For the salad:

• 10 cups torn romaine
• 4 ounces feta cheese, crumbled
• 1 medium apple, cored and cubed
• 1 medium pear, cored and cubed
• 1/2 cup dried cranberries
• 1 cup cashews

In a blender or food processor, combine first five ingredients. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and mix well.

In a large salad bowl, combine romaine, feta cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews. Toss gently to coat. Serve immediately. Makes 8 to 10 servings.

Rosemary-Lemon Pork Chops with Ember-Smoked Butter

For the marinade:

• 1/4 cup extra-virgin olive oil
• Grated zest and juice of 1 lemon
• 2 tablespoons finely chopped fresh rosemary leaves
• 1 tablespoon country-style Dijon mustard
• 1 tablespoon minced garlic
• Kosher salt
• Freshly ground black pepper
• 4 boneless or bone-in pork chops, each about 8 ounces and 1 inch thick

For the butter:

• 6 tablespoons (3/4 stick) unsalted butter, softened
• Grated zest of 1 lemon
• 2 teaspoons finely chopped fresh rosemary leaves
• 1 teaspoon country-style Dijon mustard
• 1 teaspoon minced garlic

Mix the marinade ingredients, including 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Coat the pork chops on all sides with the marinade, place in a bowl, cover and refrigerate for 2 to 4 hours. Meanwhile, make the butter. In a medium bowl, mash the butter ingredients, including 1/2 teaspoon salt and 1/4 teaspoon pepper, with the back of a fork. Form the mixture into a log, 3 to 4 inches long. Set the log in the bowl, cover and refrigerate for at least 1 hour.

Prepare the charcoal grill with all-natural lump charcoal for direct cooking over medium-high heat, 400 degrees to 450 degrees. Lift the pork chops from the bowl, allowing the excess marinade to drip off, and discard the marinade. Grill the chops over direct medium-high heat, with the lid closed, until still slightly pink in the center, 6 to 8 minutes, turning once. Transfer to a metal tray and let rest for 3 to 5 minutes. Cut the butter lengthwise into four long pieces and set one on top of each pork chop. Using long-handled tongs, lift an ember, about the size of an orange, from the bed of charcoal and very carefully set the burning ember on top of each piece of butter for 1 to 2 seconds. The butter will smoke and melt. Return the burning ember to the grill. Serve the pork chops right away.

Caramelized Onion Pot Roast

• 1 4-pound beef boneless chuck roast
• 1 tablespoon olive or vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 medium onions, sliced
• 1 1/2 cups beef broth
• 3/4 cup regular or nonalcoholic beer
• 2 tablespoons packed brown sugar
• 3 tablespoons Dijon mustard
• 2 tablespoons cider vinegar

Trim fat from beef. Heat oil over medium-high heat. Cook beef in oil for about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper. Place onions in bottom of 4- to 6-quart slow cooker or equivalent-size pan for oven cooking.

Place beef on top of onions. Mix remaining ingredients. Pour over beef and onions. Cover and cook on low heat for 8 to 10 hours or 3 to 4 hours in oven, until beef is very tender. Remove beef and onions from pan, using slotted spoon. Cut beef into slices. Serve beef with juices and onions. Makes 12 servings.

About midway through the cooking time, you can add russet potatoes, unpeeled, and let them cook along with the roast. The onion sauce is a wonderful topper for the potatoes.

Nutter Butter Peanut Butter Pie

• 1 large package of Nutter Butter brand cookies, crushed fairly fine
• 5 or 6 tablespoons melted butter or margarine
• 1 jar hot fudge topping
• 8 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 1 cup good quality smooth peanut butter
• 1 teaspoon vanilla extract
• 2 containers (8 ounces each) frozen whipped topping, thawed
• 1/4 cup melted peanut butter
• 1/2 cup melted fudge topping

For the crust: Combine crushed cookies and melted butter. Press crumbs into the bottom and up the sides of a lightly greased 9-inch pie plate. Bake in a preheated 350-degree oven for 10 minutes. Set aside and cool while making the filling.

For the filling: Beat together the cream cheese and powdered sugar until well combined. Gradually add peanut butter and vanilla extract; mix well. Fold in 1 carton of the whipped topping until well blended.

To assemble: Place a generous puddle of hot fudge topping on the bottom of the cooled pie crust. Next, spread the peanut butter filling on top.

Spread the remaining carton of whipped topping over the entire top of the pie. Drizzle melted fudge topping and melted peanut butter on top and refrigerate until ready to serve.

You also can sprinkle the top with nuts or chopped Reese's cups, if desired.

Have a great week and, until next time, happy cooking.