Chocolate Strawberry Torte

Ingredients:
1/2 cup butter
2 cups chocolate graham cracker crumbs, about 26 squares
1/4 cup sugar
12 oz. Cool Whip, thawed
1 cup sour cream
1 package (3.9 oz.) instant chocolate pudding mix
1 pint fresh strawberries, sliced
2-3 Tbsp. semi-sweet chocolate chips

Directions:
Melt butter. In a bowl, combine melted butter, cracker crumbs and sugar. Press into the bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan; refrigerate.
In a mixing bowl, beat the Cool Whip, sour cream and pudding mix until well blended. Spread half over the crust. Arrange the strawberries on top of this layer. Spread with remaining filling. Melt the chocolate chips in the microwave (about 30-40 seconds, stirring after 15). Drizzle over the filling. Refrigerate for at least 4 hours before serving. Makes 10-12 servings. (From Taste of Home Magazine)

Carnitas

Ingredients:
3 lb. boneless, fatty pork butt, cut into 2 inch pieces
1/4 cup vegetable oil
3 cups water
1/2 orange, cut into 4 pieces
1 medium vidalia onion, thinly sliced
8 garlic cloves, peeled
2 tsp. dried oregano
2 tsp. kosher salt
3 bay leaves
1 Tbsp. sweetened condensed milk
tortillas
fresh cilantro, washed and chopped
queso fresco
limes

Directions:
Put all ingredients except tortillas, cilantro, queso fresco and limes in a wide 6 to 7 quart heavy pot (don't worry if pork is not completely covered) and bring to a boil. Reduce heat to medium and simmer vigorously, stirring occasionally, until the pork is tender and the liquid has completely evaporated, about 1 1/2 hours. Discard the orange and bay leaves. Lower the heat and continue frying the pork in the fat left in the pan, stirring frequently, until golden brown, about 15 to 20 minutes. Serve on tortillas with cilantro, queso fresco, and a squeeze of lime juice.