Chocolate Stout Cherry Pie

From The Beeroness.

Ingredients

• 1 pie crust
• 2 (3.5 ounce) bars 60% chocolate (total 7 weight ounces)
• 3 tbs unsalted butter, cut into cubes.
• 2 tbs light corn syrup
• 1/3 cup stout
• 3 tbs heavy cream
• 2 1/2 cups pitted dark sweet cherries (about 16 wt ounces pitted)
For the Whipped Cream
• 2 cups heavy cream
• 2/3 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbs stout (optional)

Directions

• Preheat oven to 350.
• Rough out pie dough, transfer to a 9-inch pie pan, trim off excess. Prick several holes in the bottom.
• Bake at 350 for 18-20 minutes or until a light golden brown. Allow to cool.
• Break the chocolate into chunks and add to the top of a double boiler over gently simmering water along with the butter, corn syrup and stout. Stir frequently until the chocolate has melted. Add the cream and stir until completely incorporated. Add the cherries, stir until all of the cherries are well coated. Pour into the crust. Refrigerate until set, about 4 hours and up to 24.
• Once the pie has cooled make the whipped cream. Add the heavy cream, powdered sugar and vanilla extract (and stout, if using) to a stand mixer. Beat on high until soft peaks form, about 3 minutes.

Pulled Pork Enchiladas with Green Chili

From Bakerette.

3 pounds boneless pork shoulder (Boston Butt is the tenderest)
20 ounces green chile enchilada sauce, medium heat
1 medium onion, thinly sliced and chopped
2 cups shredded Mexican blend cheese
10 medium flour or corn tortillas
Spanish rice (optional)
Refried or pinto beans (optional)
Optional Toppings:
Snipped fresh cilantro
Diced tomatoes
Diced onion
Sour cream

Instructions
1. In a 4­quart slow cooker, combine pork shoulder with enchilada sauce and onion. Cover and cook on low for about 7 hours.
2. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.
3. Preheat oven to 400 degrees Fahrenheit. Spread about 1/2 cup of reserved cooking liquid to the bottom of a 9 x 13­inch baking dish; set aside.
4. Divide pork mixture and 1 1/2 cups cheese among tortillas, placing ingredients near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam­sides down, in prepared baking dish fitted closely together. Top with remaining liquid and cheese.
5. Bake, uncovered, about 5 minutes or until heated through and cheese is melted and bubbling.
6. If desired, top with cilantro, tomatoes, onion and sour cream. Serve warm with pinto beans and Spanish rice.

Posole

Cooking Light--I think I like this one.  I have one earlier on the blog, but I don't think it has as much flavor as this one.  the pozolillo one is really good too, but that one is a lot more work.

1 tablespoon canola oil 

2 (1-pound) pork tenderloins, cut into 1 1/2-inch pieces 

4 cups fat-free, lower-sodium chicken broth 

1 2/3 cups chopped onion (about 1 medium) 

1 1/2 teaspoons ground cumin 

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cloves

1/8 teaspoon crushed red pepper

4 large garlic cloves, minced 

2 (15.5-ounce) cans white hominy, rinsed and drained

2 (4.5-ounce) cans chopped green chiles, undrained

1 cup packaged angel hair slaw

1/2 cup thinly sliced radishes (4 radishes)

1/2 cup diced peeled avocado 

2 limes, each cut into 4 wedges (optional) 

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan. Cook 8 minutes, browning on all sides.

2. Combine pork, broth, and next 9 ingredients (through chiles) in a 5-quart electric slow cooker. Cover and cook on LOW for 8 hours. Ladle posole into bowls; top with slaw, radishes, and avocado. Serve with lime wedges, if desired.

Caramel Snickerdoodle Bars

From Taste of Home.  I made these gluten free by using King Arthur flour, and couldn't even tell the difference.

Ingredients

• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 3 teaspoons ground cinnamon
• 2 cans (13.4 ounces each) dulce de leche
• 12 ounces white baking chocolate, chopped
• 1/3 cup heavy whipping cream
• 1 tablespoon light corn syrup

Directions

• 1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend over sides by 1 inch.
• 2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan.
• 3. In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake 25-30 minutes or until edges are light brown. Cool completely in pan on a wire rack.
• 4. Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon-sugar. Refrigerate, covered, at least 1 hour.
• 5. Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers.Yield: 4 dozen.

Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.