Skip the onion (onions don't agree with me ) and easy on the garlic; then you have a real winner!

Chocolate Cobbler~ Fresh, Hot & Bubbly out of the oven~ Yummmmm

2 sticks butter
1 1/4 cup sugar
1 1/2 cup self-rising flour
1 tsp vanilla
3/4 cup milk

Chocolate Layer:
1 cup sugar
6 tbsp. cocoa powder
2 cups boiling water

Directions.
1. Preheat oven to 350'. In a 9x13 baking dish, melt 2 sticks butter in the oven.
2 Meanwhile in a bowl, mix together the 1 1/4 cup sugar, flower, vanilla and milk. Once the butter is melted pour the batter over the butter, DO NOT STIR.
3. In a separate bowl mix together the cocoa and remaining 1 cup sugar.
4. Sprinkle cocoa/sugar mixture on top of batter. DO NOT STIR.
5. Pour the 2 cups of boiling water over the top of that. DO NOT STIR. Bake for 30-45 minutes.

The Greatest Queso That Ever Lived

Ingredients
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
1 Green Onion *Optional

Instructions
Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

BEST DARN HAM SANDWISHES YOU'LL EVER HAVE!!!
2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of virginia ham (NOT honey ham)
12 slices swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

CHEESECAKE JARS
They’re easy to put together, and they travel well too. If blueberries aren’t your thing, you can easily substitute cherries, lemon, chocolate pudding, or peaches for the blueberries. Just make sure you’re using ready-to-go pie filling, and not just canned fruit, or your cheesecakes will get soggy.

~ serves 6 ~

for the graham cracker crust layer:

1 heaping cup of graham cracker crumbs

3 Tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup melted butter

Combine all of the graham cracker crust ingredients and “tamp” about 3 Tablespoons into each of 6 half-pint canning jars.

for the cheesecake layer:

8 oz. cream cheese, room temperature

1/2 cup sugar

1/2 cup sour cream

2 Tablespoons fresh lemon juice

2 teaspoons vanilla extract

1 teaspoon lemon or orange zest

Place all of the cheesecake ingredients in the bowl of a counter top mixer. Whip until smooth and fluffy. Divide evenly among the 6 (half pint) jars… on top of the graham cracker crust layer.

for the blueberry layer:

TIP: a little almond extract will make canned pie filling taste fresh and wonderful!

1 (20 oz.) can blueberry pie filling

1/4 teaspoon pure almond extract

Mix fruit filling with extract and divide evenly among the 6 jars. Place lids on jars an refrigerate until ready to eat.

Add a dollop of whipped cream to the tops of the jars and sprinkle with a little nutmeg if desired.

Enjoy!

CREAMY CAULIFLOWER, CHEDDAR CHEESE AND BACON

4 cups cauliflower florets (1 L)
Cheese Sauce** (at the end)

Topping:
2/3 cup grated sharp Cheddar cheese (150 mL)
4 slices cooked bacon, chopped
2 tbsp chopped, fresh parsley (30 mL)

Preheat oven to 350°F (180°C).

In pot boiling water, cook cauliflower until tender, or steam the cauliflower. Drain cauliflower well. On chopping board, chop cauliflower into smaller pieces.

In large bowl, combine cauliflower and Cheese Sauce (see ingredient listing). Place cauliflower in 2-qt (2 L) shallow casserole dish. I

Topping: In small bowl combine 2/3 cup (150 mL) grated Cheddar cheese, bacon and parsley. Sprinkle over the top of the cauliflower.

Bake about 15 minutes, or until slightly browned and bubbly. You could put the casserole under the broiler for 2 minutes to brown the cauliflower a little more.

Yield: 6 servings
1 serving
248.7 calories
12.6 g protein
20.4 g fat
1.3 g fiber
3.6 g net carbs

**CHEESE SAUCE:
4 oz cream cheese (125 g)
3 tbsp butter (45 mL)
1/3 cup low-carb milk, OR (75 mL)
whipping cream
1 tbsp water (15 mL)
1/4 tsp salt, OR to taste (1 mL)
1/8 tsp white pepper (0.5 mL)
2/3 cup shredded Monterey, OR Cheddar cheese (150 mL)

In nonstick pan or pot, combine cream cheese, butter, low-carb milk, OR whipping cream, water, salt and white pepper. Whisk occasionally. Stir in Cheddar cheese until it melts and sauce is smooth. Add extra water if necessary 1 tablespoon (15 mL) at a time.


Yield: 1 cup (250 mL)

2 tbsp (30 mL) per serving

125.2 calories

4.0 g protein
11.9 g fat
0.7 g net carbs

Jalapeno Popper Chicken Recipe

Prep time
5 mins
Cook time
1 hour
Total time
1 hour 5 mins

Jalapeno Popper Chicken makes the perfect meal combining a favorite jalapeno popper dip with baked chicken. A definite go-to family favorite.
Serves: 6-8


Ingredients
6 skinless, boneless chicken breast
For the jalapeno popper topping:
3 slices bacon, diced
2 jalapenos, deveined, deseeded and diced
¼ cup diced onion
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
½ cup shredded Parmesan cheese
For the topping:
½ cup crushed butter crackers (1/2 sleeve)
½ cup Parmesan cheese
4 tablespoons butter, melted

Instructions

Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.
Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.
For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes. Serve warm.

This one sounds really good!

Sour Cream & Cherry Coffee Cake

Ingredients:
1 - 18 oz package white cake mix, dry
1 - 8 oz container sour cream or plain greek yogurt
3 - eggs
1/4 - cup water or milk (milk gives it a richer taste)
1 - 21 oz can cherry pie filling
1/4 - cup sliced almonds, optional

Icing:
1 ½ - cups powdered sugar
2 - tablespoons milk
½ - teaspoon vanilla or almond extract

Directions:
Preheat oven to 350. Lightly grease a jelly-roll pan or 9 x 13 inch baking pan. Mix together the sour cream, eggs and water.

Combine with the cake mix. Spread mixture into a greased baking dish and drop the pie filling over the batter in spoonfuls.

Make sure to swirl the pie filling throughout the batter. If not the pie filling will settle in the middle.Bake for 30-40 minutes or until lightly browned and cooked through.

Test with toothpick for doneness. Cool in pan and drizzle with a simple icing if desired.

To prepare the icing blend all the ingredients together until smooth. Drizzle over coffee cake and garnish with sliced almonds.

Cook's Note: To make a apple version just use apple pie filling in place of cherry pie, sprinkle some brown sugar (about 1/4 cup) and cinnamon over the pie filling before swirling, omit the slivered almonds, and use vanilla extract instead of almond for the icing.

Barbeque Baked Beans
8 servings

Ingredients

1 tablespoon olive oil
1 red bell pepper, chopped
1/2 onion, chopped
2 cloves garlic, chopped
2 (28-ounce) cans baked beans
1/2 cup brown sugar
1/3 cup Neelys BBQ seasoning, recipe follows
1/4 cup molasses
1 cup Neelys BBQ sauce, recipe follows
3/4 cup chopped pork or beef brisket

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Directions
Preheat oven to 275 degrees F.
In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.

Amazing Tomato Basil Pasta

Details
Cooking Time: 15 Minutes
Recipes Makes: 4 Servings
Calories: 371
Carbs: 53 Grams
Fat: 11 Grams
Protein: 16 Grams


Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid (You can use fresh if you like as well)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish


Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

We may already have this somewhere but I don't remember it being this easy. If it is a double post I apologize, but it just sounds so dog gone good...

Unstuffed Cabbage Rolls

Cabbage is a superfood with lots of nutrients! Among many other health benefits, it is known for healing stomach ulcers and preventing cancer --especially colon cancer. It is a very alkaline forming food.

Here's a recipe for unstuffed cabbage rolls, basically, if you love the taste but are too lazy to make them yourself. If you want it less "soupy" or to extend it you can add 1 c. of rice

Ingredients:

1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8