Allison Perry
Allison Perry
Even though she doesn't attend Mississippi State University, Allison Leigh Perry considers herself a "Bulldog at heart."

The daughter of Neshoba natives Dan and Stephanie Perry, Allison plans to attend MSU this fall.

"I've been a State fan all my life," she said. "My parents raised me right."

When asked what about State she liked, the first thing she named was the atmosphere and the cowbells.

"The cowbells are the best," she elaborated. "No other school has that type of tradition."

As part of her love for the school, Allison is a vehement tailgater, attending every home football game. This is also the only time she cooks.

"I'm always cooking for a tailgate," she said. "I like to make sweets and dips from recipes given to me by friends and family."

However it's not just tailgating she loves.

Allison recently returned from the Gator Bowl in Jacksonville, Fla., where State lost to the Northwestern Wildcats.

"I like them so much that I drove 10 hours to watch them," she said.

Allison is a 2011 graduate of Neshoba Central High School.

She currently attends East Central Community College and is a member of the Warrior Corp, the Dean's and President's lists, Phi Theta Kappa and Who's Who of American Junior College Students.

"I plan to go [to State] for elementary education," she said. "Then I'll go to the 'W' [The Mississippi University for Women] for speech pathology.

"I want to work with stroke victims and the deaf," she said.

Although she is a State fan, Allison decided to attend EC to get all her basic courses out of the way.

"Plus I didn't want to leave home too soon," she said.

On her off time, Allison enjoys reading, hunting and traveling.

She enjoys the books of Sarah Desson and the Pretty Little Liar series.

She also deer hunts.

"I hunt with a .260, .444 and I'm getting into bow hunting," she said, noting her pink bow that she received from Santa this year.

"Dad had one [a bow] but he wouldn't let me shoot it because it was too heavy. I wanted to learn. I love everything outdoors."

When traveling, Allison enjoys beach locations, with her favorite being Disney World in Florida.

"It makes me feel like a kid," she said.

Allison has shared some of her tailgate recipes with us.

Knorr Spinach Dip

1 (10 ounce) package frozen chopped spinach, thawed (do not use fresh)

1 1/2 cup sour cream

1 cup mayonnaise (I use Hellmann's)

1 (4 ounce) package Knorr vegetable soup mix

1 (8 ounce) can water chestnuts, finely chopped

3 green onions, finely chopped

Loaf of Kings Hawaiian bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables. Then. Get out of the way! After the dip is eaten, enjoy the dip soaked bread shell as well.

Chocolate Cheeseball

1 stick of cream cheese

1 stick of butter

3/4 mini chocolate chips

3/4 powder sugar

3 tablespoons of brown sugar

1 tablespoon of vanilla

Mix all together and serve with graham cracker. Tastes better if chilled for a few hours.

Hot Chicken Dip

1 package of cream cheese

1 can of chicken

1 bag (1/2 cup) slivered almonds

Garlic powder to your taste

Onion powder to your taste

Combine all ingredients and heat over low heat until cream cheese is melted. Place in crockpot to keep warm. Serve with crackers.

Caramel Chocolate Bars

1 bag (14 ounce) Caramels

1/3 cup evaporated milk

1 yellow cake mix

3/4 cup butter, melted

1/3 cup evaporated milk

1 package (6 ounce) chocolate chips

Combine bag Caramels and evaporated milk and melt over low heat. Keep warm after all is melted. Combine cake mix, butter and evaporated milk. Beat at medium speed on mixer for 2 minutes. Spread half the batter in a greased 13X9X2 inch baking dish. Bake at 350 degrees for 6 minutes. Cool 5 minutes. Spread the caramel mix carefully over the baked layer. Sprinkle with chocolate chips. Drop the rest of the batter by spoonfuls over all very carefully. Sprinkle with nuts. Bake at 350 degrees for 18 minutes. Makes 24 bars.

Snickers Cookies

1 cup butter

1 cup creamy peanut butter

1 cup white sugar

1 cup brown sugar

2 eggs

2 teaspoon vanilla

3 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

2 bags fun size Snickers bars, cut in half

Cream butter, peanut butter, both sugar, egg, vanilla. Add flour and form in small balls. Wrap the dough around the Snickers bar completely covering it and making it somewhat round. Bake 10-12 minutes at 350 degrees.

Chocolate Glaze

1 cup powdered sugar

2 tablespoons cocoa

1 tablespoon milk

Add enough milk (may take more) to make a drizzle glaze to string over the top of the cooled cake. Makes about 65 cookies.

Corn Dip

2 cans mexican corn

8 ounce sour cream

1 cup of mayo

1 cup shredded cheddar cheese

Mix all together and let chill for a few hours. Serve with corn chips.