This looked intriguing; I'm always on the lookout for "different" chili recipes (I'm not much of a red meat person). I agree with other readers that it was a little bland, but I had some leftover pinot noir, so I added about 1/4 cup and a shake of Tony Chachere's to thin it down some and add a little "poo-yie"!. It was better the next day; the flavors had a chance to blend more. I'd up the chili powder and other seasonings just a bit, depending on personal taste. All in all, a good recipe to experiment on.

Reviewed On: Nov. 2, 2009

I used non-fat evaporated milk in place of regular milk (only because i didn't have enough on hand), and had no problems with the filling. Just kept an eye on it and stirred often. Not overly sweet, which is good, and the pineapple flavor really stood out. Also, I didn't have pineapple slices, so used crushed, which worked fine. Light, yummy and different!

Reviewed On: Oct. 23, 2009

I was looking for something different and quick to celebrate the (FINAL!) arrival of fall. This was quick and easy. For those who had trouble with the dough, I just took my time and gently pressed into the bottom of the pan and crumbled the reminder over the marmalade. I used store-bought marmalade, but I found it too sweet. I might try using homemade kumquat marmalade, or even sliced apples - kind of apple-pie-like . . . Anyway, the cookie part was good - light and not too sweet. This is a recipe that I think would be fun to experiment on.

Reviewed On: Oct. 19, 2009