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Oklahoma Cheese Grits

Reviewed: Feb. 11, 2012
I love baked cheese grits, and this is a fantastic recipe. My mom used to make these all the time, and since she passed away, I have been sad that I never paid more attention -- they were made so often and I helped her so often that I thought I "knew." At any rate, I read the recipe and immediately recognized it! I, unfortunately had been forgetting the eggs. At any rate, I followed the recipe to the "t" and it was perfect. They should be a little salty and decadent, because its not an everyday dish. Its a Sunday morning brunch type thing. I am so thankful that I found this recipe, and that I could recreate a bit of home. I'm originally from Oklahoma and thought it was great they were named "Oklahoma Cheese Grits."
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Baked Chicken Nuggets

Reviewed: Sep. 23, 2011
We really liked this recipe. I just wanted to add a few notes. I did find the breading made more than we needed, but I used 3 portion sized chicken breasts. I could have easily used 5 chicken breasts for the amount of breading. I melted butter, but I didn't melt a whole stick, I figured that would be way too much. I melted approx. 3 T worth and it was fine and there was some butter left over after coating the chicken. When you use butter, it makes it nice and brown/crispy on the bottom -- I didn't really have to worry about flipping it. Like one of the other reviewers I just broiled it at the end to brown it on the top. This is definitely a keeper :)
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Creamy Buttercream Frosting

Reviewed: May 3, 2011
I had to review this. Here's the scoop -- fresh out of the mixer, this is one of the most incredible whippy happy goodness icings I've ever eaten. It has an incredible fluffly texture and is rich and decadent. I put a 1/2 tsp of almond extract for flavoring, and I couldn't keep the family away from it. However, once the icing has been refrigerated, due to the high butter content, it is hard and the flavor does swing over to the "butter lightly flavored with sugar" taste. Not to say that it's bad, but when cold, it is "peelable" off the cake. The solution? Let it warm up to room temp before you serve the cake again, and voila, you have happy whippy goodness again. I think perhaps the difference in taste/texture after refrigeration is why you have the varied hate/love for this recipe. As written is it really good and fluffy. Great icing! Its just not something I think is at its best when served cold. I so wanna try this with a little bit of orange zest on a lightly orange flavored cake! YUM!
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