Texas Rattlesnake Eggs (Stuffed Jalapenos)

• 20 jalapenos
• 8 ounces cream cheese, room temp
• 1 teaspoon garlic powder
• 1 1/2 cups Bisquick
• 1/2 lb Jimmy Dean sausage, Spicy
• 1/2 cup cheddar cheese, grated
• 2 eggs, beaten
• 6 ounces Shake-n-Bake for pork, Spicy

1. Preheat oven to 350 degrees.
2. Wash and dry jalapenos.
3. Trim the top of each jalapeno and dig out seeds. Discard seeds and tops.
4. Mix together cream cheese and garlic powder.
5. Fill each jalapeno with cream cheese. (I use a piping bag.).
6. Mix together bisquick, sausage, and cheddar cheese.
7. Cover each jalapeno with a small portion of the sausage mixture. Making sure the pepper is completely covered and there are no cracks.
8. Dip each jalapeno in the beaten egg and then roll in the shake n' bake.
9. Place on a lined cookie sheet (make sure you use one with an edge) and bake for 30 minutes or until golden brown.
10. * The amount of jalapenos you use is relevent to the size of your jalapenos. The bigger the jalapeno the less this recipe will make.
11. * The bigger jalapenos seem to be tougher overall when eating than the smaller ones.

jalapenos, cream cheese, garlic, bisquick, sausage, cheddar cheese, eggs, pork

Taken from www.food.com/recipe/texas-rattlesnake-eggs-stuffed-jalapenos-241055 (may not work)