Cooking with Jaye Jalapeno popper dip and blackberry cobbler

I decided to share two recipes with you today: Popper Dip Ingredients •        1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy) •        1 8oz package cream cheese, softened •        1 cup sour cream •        2 cups shredded cheddar cheese •        3/4 cup + 1/4 cup shredded parmesan cheese •        1 cup Italian seasoned bread crumbs •        4 tablespoons butter or margarine, melted Instructions 1.        In a mixer or by hand, combine cream cheese and sour cream. 2.        Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well. 3.        Spoon into 8x8 baking dish, spreading evenly. 4.        Blend bread crumbs, melted butter and 1/4 cup shredded parmesan cheese,  using a fork or your fingers, until crumbly. 5.        Sprinkle the buttery crumb topping evenly over the cream cheese mixture. 6.        Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook. 7.        Serve with bread or crackers. (or cord/tortilla chips) Blackberry Cobbler 1/2 cup butter 2 cups self-rising flour 2 cups white sugar        2 cups milk 3 1/2 cups blackberries Directions 1 Preheat oven to 350 degrees F (175 degrees C). Once   oven temperature is reached melt butter in a 9x13 inch   baking pan. 2 In a medium bowl stir together the flour, sugar and   milk; batter will be slightly lumpy. Pour mixture on top of   melted butter in baking pan. Do not mix butter and mixture together. 3 Drop blackberries into batter; if more crust is desired   add less blackberries. Bake in preheated oven for one hour   or until golden brown. Self Rising Flour: 1 cup all-purpose flour   1/2 teaspoon salt   1 1/2 teaspoons baking powder 1.        Stir or sift together the flour, salt, and baking powder. Presto, you've got self-rising flour!