I haven't made this recipe, but I have baked scalloped potatoes for years. My suggestion to reduce the cooking time that some reviewers are having is to use a shallow baking dish or pan. I use sliced onions and grated cheddar and usually top this with pork chops, which have been browned first. Can't add this comment without rating, but the ingredients all look good to me. The directions do say to cook the white sauce until thickened and I wonder if the 'runny' dishes may have been made by not following this step.

Reviewed On: Apr. 20, 2012

This was always a favorite in Philadelphia on St. Patty's day. I had no idea that it was so well known outside of that area. I make them every year, but only in the last few years have I added the cream cheese. Before that I was quite happy without it, but I like it with too. After chilling (and I have already left them in the refrigerator overnight), I have always simply shaken them in a bag containing cinnamon. I will have to try including cocoa with the cinnamon this year.

Reviewed On: Mar. 16, 2012

I have made these cookies for about 30 years and this recipe has only a few changes to the original. I always use butter and I add the condensed milk before the coconut. Doing it this way allows you to lightly press down on the coconut before putting the pan in the oven. These are always a hit.

Reviewed On: Dec. 3, 2011