Other than not putting in the nuts, I made these as written. I guess I am in the minority on these - while they were very easy, the coconut was very "squishy" for lack of a better word and the sweetened condensed milk was way too sweet in these (and I like sweet!)

This was super easy and very good. I used about a half a bottle of a non-hot wing sauce and used an entire dry packet of the hidden valley ranch dressing mix. I also added two "to go" packages of Dave's Sassy Barbeque Sauce - they probably have about a tablespoon each in the packages - to the mixture. Put this on a toasted roll. It was SO good! Thanks so much for the recipe - I'll be making it again and sharing it with my (grown) kids.

I roasted fresh broccoli in the oven, then added it to the warmed chicken broth. I also used all freshly grated monterey jack cheese, and added garlic powder and celery salt. I also added about a tablespoon of mascarpone cheese (since it was about to expire) at the end. This was SO good! Can't wait to make again. Thanks so much for sharing this recipe.

Really, really good cake - especially right out of the oven! I used splenda for the sugar, half wheat flour/half white flour and grated half of the apples/chopped the other half. This was very easy to make and has a great taste. Thanks for sharing!

Wow! This was really good. I did use a bit less of the jalapeno peppers (personal taste) but it was still really great. Good to make for a crowd to use as an appetizer. Thanks for sharing!

The taste of these were fantastic. However, I did have to add about 1/2 cup more flour to get them to rise a bit higher, cause that's how I like them. I also used butter in place of the shortening and added a touch of vanilla. These were very buttery tasting and very crispy without breaking apart all over the place. I also baked mine for quite a bit fewer minutes (9-10) but it may have been the size cookie I was making. I think this is one of those "you can add anything to it" recipes - different chocolate chips, more or less sugar, different flavorings, etc. Thanks for the great recipe.

Very easy recipe. I made half a batch and added a bit of peanut butter (1/3 cup or so). Cut them into little one-inch heart sized treats. My dogs came in from outside while these were baking - coincidence or not? They loved them. These do not spread on the sheet at all while cooking, so they can be put very close together.

I guess I am the minority on this, and I so wanted to love it! Other than using splenda for the sugar, I didn't change anything. Even though it was very moist, I thought it was just a bit bland, so I'll look elsewhere for the perfect cornbread recipe.

I really wanted to love this recipe, but it was just okay for me. I ended up mixing the chocolate chip mixture into the "top" layer and just kind of pressed it on top of the dough. I made it in a slightly smaller pan, so I had to bake it for about 10-15 minutes more than called for. It was a bit dry and just didn't wow me, but I think with some minor changes or additions, it could be a very good recipe.

This was extremely easy to make, and even though I increased the cocoa powder to one cup, I didn't think it was a "wow" cake. But it's a great cake to make as a standby because I think most people would have all the ingredients on hand. Thanks for the recipe!

Very good and very easy to make. I didn't use the olive oil and added an entire bag of baby spinach leaves, as they cook down to almost nothing. I also added a bit of parmasan cheese at the end. Very good and I can't wait for the leftovers! Next time I'll experiment with different cheeses and maybe some other vegetables too. Thanks for the great recipe.

Very good and very easy to make. Other than making in a slightly smaller cake pan than the called for 13x9, I made it as written. Everyone at work loved it and asked for the recipe (to make as a substitute to pumpkin pie on Thanksgiving.) This was extremely moist and had a very nice pumpkin flavor. The topping was perfect too. Thanks for sharing!

Oh my gosh, this is SO incredibly good! Other than making a smaller batch of this, I made it exactly as written and it was perfect. I have to go and get another piece of it right away. Thanks for the great recipe.

I added cut up celery and baby carrots and put a lot of spices in - black pepper, garlic powder, onion powder, parsley and italian seasonings. I also added frozen skinless chicken breasts and used one can of cream of celery soup and one can of cream of chicken and used chicken stock. I left mine in the crockpot for 11 hours and the chicken just fell apart when I took it out to shred. I cut the biscuits into very small bite sized pieces and it took about 40 minutes for them to be like "dumplings." Excellent recipe and one that you can add your favorite extras to make it your own.

I used Trader Joe's cornbread mix, which is pretty sweet. I left out the salt, drained the zucchini dry of most of its moisture, and made it in a 13x9 pan. I added the second batch of cheese the last 15 minutes of baking. Baked it for about 40-45 minutes. This was a great recipe. Definitely will make again. (The second time I made it I added cooked, crumbled bacon. Yum-o!)

Very good and very easy to make. I didn't have quite enough chocolate chips, so I also added butterscotch chips to make a total of 2 cups. Yum-o! The directions didn't say whether to spray the pan with butter/spray, so I sprayed it lightly with Pam spray, but I don't think it needed it. The cookies didn't spread much at all, and my batch made about 80 cookies. I love the coconut flavor - very different tasting. Thanks for the great recipe.

The only change I made was to use Splenda in place of the white sugar. Super easy recipe. I made about 60 cookies, and since I was making them for a party, I made them in mini muffin liners. Put the pans in the freezer/refrigerator immediately after I placed the peanut butter cup into the cookie. They firmed up in about 45 minutes. Thanks so much for the great recipe!

I used Splenda instead of sugar and left out the nuts. These tasted really great, but I wonder, did anyone else's brownies come out kinda "lumpy" on top? The top wasn't smooth like normal brownies are, so I was afraid to make the icing that was listed - I didn't know if it would be thick enough to cover the lumps and bumps - so I used a regular cream cheese frosting. I do agree they are very cake-like brownies, but they are also very good and very moist. Thanks for the great recipe.

Someone get these away from me - I can't stop eating them! And I don't usually like nuts in my cookies. Other than putting in a teaspoon of almond extract and reducing the salt to about 1/4 teaspoon (I used lightly salted almonds that I ground in my mini-chopper) I made them as stated. I wasn't sure how far apart to place them on the cookie sheet, but they didn't spread at all, so you can really load up the sheet. I cooled them for about 10 minutes and then rolled them in the confect. sugar once, waited about 3-4 minutes and then rolled them again. I'm making these for a wedding - I hope they last until then! Thanks for the great recipe.

I used two bottles plus another teaspoon or so of anise flavoring, but we like them with a lot of flavor. This recipe is just like my dad makes. For Christmas, he puts red and green food coloring in the batter and makes them in those different colors - really pretty. These also freeze well.