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    10 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Once a guarded secret from a very trusted source, now it exists in my mixed drinks collection. A great cocktail to enjoy during a long lazy summer day.

    Recipe #318023

    Fragune has always been an Easter-time staple back home, and Possum's momma shared her recipe! Fragune is basically a cold calzone - in fact, you can follow the steps outlined below, only instead of "serving cold", just "serve hot" with a topping of tomato sauce, and boom, you've got yourself a calzone. We normally ate these around breakfast time, but they never really lasted all that long - we couldn't help but sneak some between meals, too. For some variation, try substituting different salamis instead of pepperoni, or adding a portion of mozzarella cheese to the recipe.

    Recipe #163551

    1 Reviews |  By Poss

    Add another 1/4 cup of Southern Comfort if you'd like -- you're the chef, you deserve a drink after making this treat for your friends or family! :) Try substituting pecans or almonds instead of the walnuts; instead of yellow cake mix and chocolate chips, try chocolate cake mix and pineapple chunks...mix and match, possibilities are endless! But here's the base recipe to start out with...

    Recipe #124991

    6 Reviews |  By Poss

    Sweet and tangy, great on ribs, steaks, chicken, you name it! The only time it takes to make this is the time to find the ingredients and mix them into a bowl. This recipe was in its original form one of Emeril's barbecue sauces as seen on his TV show. It's since been tweaked, perhaps not to perfection, but to my & my family's taste.

    Recipe #62141

    1 Reviews |  By Poss

    I first made these just before Thanksgiving, and for my first foray into BLTs, the family said I did a pretty good job! This isn't *exactly* how I prepared them -- I added a LOT of black pepper to the bacon, as well as a generous helping of "Dinosaur BBQ Cajun Spice Rub" to it (we tend to like our bacon a bit spicy!); I also used different amounts of mayo and different kinds of cheese depending on who I was making the sammiches for. The bread I used wasn't the usual loaf of "Wonder Bread"-ish bread, but a loaf of that rectangular-shaped multi-grain bread. Experiment with the bread, the cheese, and how much & what kind of spices to add to the bacon.

    Recipe #48493

    1 Reviews |  By Poss

    This is the best I can come to Mom's meatloaf, to which I have to say there is no equal. But hey, I tried. :) I've found that dusting the top of the meatloaf with a generous portion of black pepper, and then adding a light topping of ketchup for the last 20 minutes adds a nice spicy glazed topping to the meatloaf. To totally make this the main dish of a comfort meal, serve with a hearty helping of either garlic mashed potatoes or mac & cheese.

    Recipe #41947

    1 Reviews |  By Poss

    I'd always wanted to make this kind of dip, but could never figure out how to add the "cream" part to a creamy dip such as this. So yes, I did cheat by using a store-bought heat-and-eat product, but it's easy to use, and the price is decent considering the work I'd have to do to make the dip some other way. be that as it may, feel free to tweak the ingredients a bit -- perhaps using fresh spinach and more mayo or sour cream instead of buying the packaged stuff. And while you're at it, tweak the rest of the recipe: if you like garlic, use more; if you hate garlic, don't use it at all. Try different shredded cheeses for different tastes & colors; try varying the amount of mayo or sour cream to change the consistency of the dip; try Triscuits as opposed to tortilla chips for a heartier snack. And be forewarned: although I listed the recipe as serving 10, I've found some family members who would be more than happy to eat the whole bowl themselves.

    Recipe #38878

    6 Reviews |  By Poss

    It's homemade apple crisp -- sweet, tasty, warm for chilly fall or winter evenings -- how can you not like it? Not too much butter or sugar, either, so it's a decent dessert for kids.

    Recipe #38670

    This is a recipe I got from my paternal grandfather, by way of my mother. Pa would never share his recipe, so mom had to secretly watch him one day as he made it to catch the ingredients he used. It's not exactly 100% like his, but it's the closest we can get. Use a generous amount of paprika, try shells or egg noodles for pasta, and for chicken pieces, try legs and thighs. It's a bit on the greasy side, and it may have a bit too much garlic for some, so tweak the recipe according to your and your family's taste.

    Recipe #38622

    11 Reviews |  By Poss

    Good warm, good from the fridge; good as an after-dinner dessert with ice cream, good as a mid-day munchie with coffee, tea, or cocoa. GREAT with a tall cool glass of milk! Very rich - one good-sized slice is just about all most people can handle.

    Recipe #38616


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