My husband would give this 6 stars because he loved this so much. I am giving it 4 because I am the boss--haha just kidding. I thought there was too much butter for toasting the coconut. I had to use a slotted spoon to eliminate some of it and I saw some congealed butter after it was frozen--ewww. Other than that it was really good. If you like these ingredients go for it. Also, I had this both frozen and thawed and like it frozen the best.

My husaband could not stop telling me how awesome these were. Both my 5 year old and 3 year old loved them. The taste is so gourmet restaurant quality but so easy to do. I used homemade veggie stock.

This is one of the best things I have made on here. It is soooo easy, soooo nutritious and sooooo delicious. I loved the cabbage. My kids and husband devoured this. Here are the changes I made.... I used two cans of canned corn and didn't drain it because the other reviews said this isn't soupy enough. I also used Garbanzo beans because that is what I had and what I like best and didn't drain them. I used a very small cabbage as the reviewers said their was too much. I skipped the salt and topped with Parmesean cheese! YUM! Next time I will either skip the orzo as it provides empty calories or I will add barley.

I had a can of sweet potatoes I was itching to use up and found this recipe. I had no idea how much to use so I used 3/4 of the 15 oz can. It seemed to be just right. I used 1/4 cup Agave sweetener plus a few more squirts after checking the batter. I have a huge sweet tooth and I could stand to have these sweeter but then again they are still tasty. I didn't want to bust out the blender so I just did the sugar and oats and cinnamon for the topping added a little melted butter to make them stick. I can't wait to have an extra sweet potato laying around. I am making these again!

I had a big bag of Costco Mixed Berries that I wanted to use up so I found this recipe. I usually use whole wheat flour and apple sauce in all my bread/muffin recipes but I gave these a whirl. They were very good and the whole family liked them. I added a little turbinado sugar to the top before I baked them because I was worried they would be too tart. I didn't have a problem with a grey muffin since my berries came straight from the freezer and I didn't over mix them.

Delicious and very easy. I, too, used homemade veggie stock--and used the veggie scraps to make more soup stock later.

You can use regular oats--no problem. I just made these and all I have are Old Fashioned Oats and they turned out just fine. I also used 2 cups whole wheat flour, 1/4 cup flax seed meal and I went a head and used the whole egg because I felt like it. (I would rather eat whole grains and have a little fat then white flour. I also greesed the muffin pan since another reviewer said the papers stick.

Delish. Needs salt. I added Sharp Cheddar.

Scrumptous. I will reduce the salt a smidge next time.

I added garlic.

I really changed these up because I don't like peppers or pepperoni-ha! I sauteed up unmeasured amounts of spinach, mushrooms and onion and cooked it until the mix was "dry". I added the cheeses and seasonings just like written. I used the garlic flavored cresent rolls. The flavor was great but I too had an issue with soggy on the outside. I don't think it was my filling. If I make them again I will follow a reviewers suggestion and not stuff them so much and roll them so tightly.

This is spicy but somehow people snarfed it up like there was no tomarrow. I went a little heavy when I was measuring out the mayo and cheese just to stretch the recipe and cut the spiciness and it was turned out great.

I have made this recipe twice. Once with all the changes suggested---added cinnamon, allspice, pineapple etc and it was very good but a bit too spiced for my tastes. Then I made this recipe as written (o.k. I subbed apple sauce for oil) and I love it. My kids love it and my Bunko group seemed happy.

I can't believe how good these were! I subbed apple sauce for oil and didn't miss a thing. I will try subbing a little whole wheat flour next time. The batter is dry and you need to spread them in the pan but the zukes release their moisture as they bake.

I thought this was good. My kids and husband loved it. I will make extra mashed potatoes everytime so I can make this for the next day or to freeze. I added an extra carrot and left over green beans to the mix and cheese on top. I also didn't have vegemite and used Veggie bullion but I am on the look out for Vegemite now.

My whole family loved this. I divided the soup in half and put in two pots and then added Aidells Chicken Apple Sausage from Costco to one pot and yukon gold potatoes to the other since I wanted some of it to be vegetarian. I also used Veg broth. I only had two cans of 14 oz diced tomatoes, and didn't have parsley and it still turned out great. I will make this again and again.

The whole family was happy. I marinated pineapple too and the kids loved it.

I subbed half the white for whole wheat flour. Half the oil with applesause and made a crunch oatmeal topping for the top.

Very good. Nice way to use up those summer squash. I used yellow squash, a can of rotel and shredded taco cheese because that is what I had on hand.

Why didn't I think of putting syrup on nuts to "candy" them? Fabulous!