You better grab a TALL glass of milk ;o)

There are few things that completely feel oh soooo right...This my friends, is one of them. I am born and raised in Alabama and life without a little Mississippi Mud from time to time, well that's no life at all.
The origin of this luscious dessert can be found both as a pie and as a cake. Either way, it is Southern decadence at its best.
Below is my recipe for it, featured as a gooey brownie hunk. mmmmmm, hunk of love! Best served with vanilla bean ice cream and milk, of course ;o)

Mississippi Mud~

Ingredients:

1 1/2 cups of all-purpose flour
2 cups of sugar
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, melted
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 cup chopped pecans (sometimes I add these, sometime I don't)
3 cups miniature marshmallows
chocolate frosting (see recipe below)

Preheat oven to 350. Combine first 5 ingredients in a large mixing bowl. Add butter, eggs, and vanilla, stirring until smooth. Stir in pecans. Pour batter into a greased and floured 13 x 9-inch pan.
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Immediately sprinkle marshmallows over top; return to oven. Let melt slightly and remove. Carefully spread chocolate frosting over marshmallows. Cool completely.

Chocolate Frosting~

Ingredients:

1/2 cup butter, melted
1/3 cup cocoa
1/3 cup evaporated milk
1 teaspoon vanilla extract
1 (16-ounce) package powdered sugar, sifted

Beat all ingredients at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until frosting reaches spreading consistency. Yield: 2 1/2 cups

Taco Salad Wraps, Oh yeah.

Ya'll these are so good, I have to force myself not to make them once a week so we don't burn out on them. I once came across a recipe for a Mexican Lasagna and Danny & I loved it sooooo much, I literally made it once a week for months...now the mere mention of it makes me queasy...sad too, it was such a good meal :(

This is quick and easy! But tastes oh so yummo!

Taco Salad Wraps:

Ingredients~

1/2 pound lean hamburger meat
2/3 cup salsa (I use my super secret homemade recipe )
1 can mild chili beans
2 teaspoons Worcestershire sauce
2 teaspoons onion powder
2 teaspoons chili powder
1/4 teaspoon garlic powder
pepper to taste
flour tortillas ( I use whole wheat)
shredded lettuce
chopped tomato
shredded cheddar
extra salsa for topping
could also use crushed tortilla chips for topping, I go without :)

If you are using homemade salsa, make prior. I usually make it the day before so all the goodness has time to mix and develop.

In a small skillet, cook beef over medium heat until no longer pink; drain.
Stir in the salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper. Bring to boil; reduce the heat and simmer, uncovered for 5 minutes.
Spoon meat mixture onto warmed tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips, salsa, etc. Roll up and savor the moment :)

Serve chips and salsa on the side.

This makes enough meat mixture for about 4-5 wraps.

And if you skip the sour cream and allow only a small amount of cheese, the calorie intake is 345 a wrap. I eat one and am totally satisfied with out overdoing my daily calorie intake....win win!
Enjoy!