Chocolate Cobbler

picture courtesy of thepioneerwomancooks.com I ate it too quick to take any pictures..don't judge me!

I was really skeptical of this recipe. After I cooked it, I was still skeptical because of how it looked...but then...I put a big scoop in a bowl with 2 scoops of vanilla ice cream..and I put a spoon full in my mouth... It is DIVINE! I'm so glad I chose this recipe...Anyway, try it and savor it and comment! It is so good!

1 cup All-purpose Flour
2 teaspoons Baking Powder
1/4 teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-1/4cup Sugar, Divided
1/2 cup Milk
1/3 cup Melted Butter
1-1/2 teaspoon Vanilla Extract
1/2cups Light Brown Sugar, Packed
1-1/2 cup Hot Tap Water

Preparation Instructions
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes.
Eat it, savor it, take a few breaths and repeat

Spinach and Artichoke Dip

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce (I use regular Bertolli Alfredo sauce)
1 1/2 cup shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
2 tsp garlic powder

Preheat oven to 350 degrees

Roughly chop the spinach and place in a bowl. Drain the artichoke hearts and chop. Add to spinach. Pour whole bottle of alfredo sauce into the bowl. Add 1 cup of shredded mozzarella to the bowl. Add garlic powder. Mix in the cream cheese. Make sure all ingredients are mixed thoroughly. Be sure that the cream cheese is fully combined with the other ingredients.

Spray an 8X8 pan with PAM or any other baking spray. Pour mixture in the pan and sprinkle the top with remaining cheese. Cover pan with aluminum foil and cook for 20 minutes. Uncover and cook for another 10 minutes or until mixture is bubbly.

Serve with sour cream,salsa and tortilla chips!