As it is written, I give this a 4-rating. I too am from Springfield, MO, and have a recipe that is very close to this. However, mine calls for sugar in the sauce, and I really believe it gives it something that this recipe is lacking. Also, my method for battering is different. I coat the pieces in flour first (let sit in the flour to soak up the moisture on the chicken) then soak in a mixture of 4 eggs to 1 1/2 cups milk, also for a few minutes. Then redip in flour and deep fry. This makes the most incredible coating on the pieces, that really holds onto the sauce. By the way, I also use that method to make to-die-for chicken strips, adding salt and pepper to the final flour.

As written, I give this recipe 4 stars. It is very close to how I do sweet potatoes for the holidays. I slice my potatoes first, (I know with larger sweet potatoes this is not easy unless you have a good medallion slicer,) parboil for 2-3 minutes, then fry a few at a time in a little butter (I don't measure.) While they are frying, I SPRINKLE a little brown sugar across the lot of them. After a few minutes, I flip them and do the same on the other side. Then I move these to a serving dish in a warm oven, and repeat until all the slices are fried. The texture is much better than trying to fry all at once, and I'm sure I use WAY less than 2 cups of sugar. I doubt I use a full cup. The sweetness of the potatoes is simply enhanced by the brown sugar, not overpowered by it.

I used to make these every Christmas. One year, when I forgot to buy graham crackers, I crushed rice krispies as a substitute, and found we prefer them. My recipe also added coconut to the filling, which I loved, but the kids hated!

I tried this recipe just as written. The first two batches I fried were basically fried shrimp with fried coconut on the side! Every bit came off in the frying. I tried chilling the next batch of shrimp, per one reviewer's suggestion, this helped a little, but having to "mold the coconut" onto each shrimp was way too much effort for not enough result. I ended up simply sauteeing the rest of the batch, and serving over pasta. The only thing I didn't try was to add flour to the coconut. I even tried some by making a paste of the batter and coconut...these actually did the best, but again, that was way too much effort. I have a big family, and it would take too long to get enough made for us.

Love this recipe. Using the light cool whip and sugar free jello, you get a sweet, yet extremely low calorie dessert. For the reviewer who gave it one star and had runny pie, I wonder if you noticed the water ratio is not the same as on the jello box? I have never had this recipe fail, and I do use a whisk to stir in the cool whip. Give it another go before you give up on this recipe!

Absolutely awesome, and it simplifies my always too busy mornings. Try it, you'll like it!

A simple combination of ingredients that disappears so fast in my house! I have made this twice now, and there are never leftovers. Thanks for sharing this recipe.

I made this recipe last night for the first time for a trial cake. Now I can't wait for the next occasion that I will bake a cake for! I'll wow them! Here is a fun way to play. I took a little of the white, and kneaded orange gel coloring into it. Then I went ahead and rolled the white out flat to cover my cake, but not quite all the way. I then pinched little pieces of orange and rolled them into 1 to 3 inch "snakes" not quite as thin as thread, but thinner than yarn. I arranged these on the white fondant that I had already started rolling out to fit over my cake, to look like tiger stripes, then finished rolling it to the size of my cake. The orange stripes pressed into the white, and spread a little, and the finished product looked like they had been painted on, they were so incorporated in! Try this for making it chocolate: Add 1 ounce of quality melted chocolate to the melted marshmallows, and one tablespoon of cocoa powder to the powdered sugar. (I haven't tried this myself yet, but read this technique on a decorator's website who uses this recipe for fondant.)

Awesome! Now we don't have to wait for the fair! Be careful to not put the sugar in the oil too early, or you will have a burnt mess!

My daughter found this recipe, and makes her own popcorn regularly now!

Everyone loved these, although the sour cream taste was a little strong. I might have put in a dollop too much.

Loved the beans...the walnuts didn't seem to go over in my house. I could take them or leave them.

When I don't have Cajun seasoning, I use a combo of garlic salt and seasoned salt. Excellent!

Maybe I did something wrong, but these were WAY dried out.

As we live on a hog farm, I had a huge fresh pork tenderloin to try this on. I sliced it into inch thick boneless slices, and let it soak in the marinade in the fridge for 2 days, then grilled it. My son dubbed it "the best stuff he had ever ate in his life!" He is a hard critic to please when it comes to his grilling, so I am satisfied!. I have also used the marinade on other cuts of meat, with rave reviews.

So easy, and the texture is wonderful.

I didn't like how this turned out using a rack. I will try it again as the original recipe is written.

I never would have expected my kids (who hate casseroles) to enjoy this recipe, but they keep asking me to make it again!

Loved this recipe. Will keep it on hand.

Tasty, but nothing out of the ordinary.