Mississipi Mud & Stuffed Jalepenos

 Lisa and Sheryl, ECU Tailgaters from Winterville North Carolina

  • 1/4 lb ground beef
  • 10-12 popper size jalepenos
  • small onion
  • 1 lb bacon
  • 12oz - 1lb Monterey Jack w/jalepenos cheese

Chop onion and brown in small amount of oil. Add hamburger and brown and drain. Grate cheese and mix with hamburger. Cut top of jalepenos and core out the seeds. Slit down to 1/4 inch from bottom. Stuff with hamburger mixture. Wrap slice of bacon around popper. Stick with toothpick if necessary. Grill over coals until done.

From Tamara McWhinney in Clifton, Arizona

  • 1 cup corn oil 4 eggs
  • 1 1/2 cups flour
  • 1/3 cup cocoa
  • 1/4 tsp. salt
  • 3 tsp. vanilla
  • 1/2 to 1 cup chopped pecans
  • 1 jar marshmallow cream or small package of mini-marshmallows

Cream sugar and eggs and oil. Mix flour, cocoa, salt and add to sugar mixture. Add vanilla and nuts. Stir well. Bake 30 minutes in 9 x 13 1/2" pan at 350 degrees. Let cool 10 minutes. Then spread marshmallow on top.2 cups sugar


  • 2 sticks butter
  • 1 box powdered sugar
  • 1 tsp. vanilla
  • 1/2 cup cocoa
  • 1/2 cup canned milk
  • 1 cup chopped pecans
    Sift sugar and cocoa. Mix with butter, milk and vanilla. Stir in nuts and spread on top of marshmallow.