I make this every time I have a crowd. I add a whole lot more liquid smoke because we love the flavor. So easy, so delicious and makes me feel like home (Hawaii).

I followed this recipe exactly and no issues. It was amazing and delicious even though I had never made a pie before this.

I make these all the time and they're always a huge hit. Great straight out of the freezer too. I love them cold and crunchy.

I loved this recipe although I did make all the same changes that CHUCK did. The flavors were amazing and so delicious. I served this with E-Z Drop Biscuits (recipe also on this site) and the meal was complete. Great!!!!

I loved this recipe and so did my family. It was super easy and I'll never buy boxed biscuit mix again. I would reduce the milk slightly because the batter was a little runny than expected so the biscuits didn't hold their shape as much as I would have liked, but the flavor was great with butter and my husband could believe I made these from scratch.

Delicious! I didn't change a thing.

Except for increasing the measurement for pecans to 1-1/2 cups, I followed this recipe exactly. I made 3 pies for Thanksgiving along with Pumpkin, Apple, and several other desserts (had a big group). The Pecan was the hit of the night. Everyone loved it and many told me it was the best Pecan Pie they ever tasted. It was my first time making Pecan Pie so I felt so great. It wasn't overly sweet, and it set up very well. I did lose track of time and accidentally cooked it a few minutes longer than I was supposed to but the result was still amazing. This is a keeper and I no longer need to look for any other. I was so happy to see it didn't need corn syrup since it's something I normally don't keep on hand. One thing I did do was mix the sugars in with the warm butter to avoid any grainy texture. Worked like a charm. Thanks for the fab recipe!

OMG ... my new favorite! Out of necessity (not rebellion), I had to change a couple things. First of all, I double the recipe because I have a big family. Next, I only had ground turkey meat (20 oz) so I used that instead of the ground beef. Next I couldn't find the Goya Discos to save my life so I finally settled for pie crust sheets. So because of that I baked these at 425 degrees F for about 20-30 minutes. The whole batch made 20 medium turnorvers. I served these with the Mango Salsa (also on this site) and my family went nuts over these and dovoured almost the whole batch. I kept eating the filling ... so savory and flavorful. I did season the meat with garlic salt and pepper and also added a bit more sofrito, but other than that I followed the measurements (doubling of course) and this recipe is a keeper. Thanks so much for this. My mom was Puerto Rican from Hawaii and she used to make these all the time but she died with the recipe. It brought back great memories.

I loved this recipe. The only thing I changed is I flipped the sugars ... 1/2 cup brown sugar and 1/3 cup of white sugar as one reviewer suggested. Also, when I creamed the butter and sugars, my butter was hard from the fridge so I sliced it in thin slivers and it melted super fast and creamed well. I used a small ice cream scooper to spoon them onto a non-stick baking sheet so they were fairly large. It took about 14 minutes to bake and they were perfect. My husband and daughters were raving about them and said they were just like the best bakeries in town. This one is a keeper. I loved the combination of the peanut butter (I used creamy), oatmeal, and chocolate. The flavor was very subtle and delicious. Thanks so much for a great recipe.

I followed this recipe almost exactly. I didn't have powdered suger so I used regular sugar. Also, half of the batch was made to the recipe. The other half, I added 1/4 cup chocolate chips and 1/2 cup chopped pecans. The butter cookies were good, but a bit too gooey (almost doughy) to me. I would cook that a few minutes longer in the future, but the taste was really good. The batch with the choc chips and pecans was by far the best though. It added much more texture and flavor and was delish! I am eager to try this recipe again with Chocolate cake and peanut butter chips ... or macadamia nuts and white chocolate chips ... combinations are endless. Thanks for the great recipe!

This is delicious, rich, and addicting. I used Kalua and it was fab! I make it all the time now and it's so moist and such a crowd pleaser. Super easy too!

I followed this recipe exactly except that I didn't have buttermilk. So I used the "acceptable" substitute (Put 1 Tbsp White Vinegar in a measuring cup, then fill to 1 cup with milk and let sit for 5 minutes). It worked perfectly and this corn bread is wonderful. It's moist, not crumbly, and has the perfect combination of sweetness without being too sweet. I couldn't even wait for dinner. I'm eating this all by itself with butter and it's delish! Thanks for a wonderful keeper.

This was super easy and very delicious, one of the best I've tried. I used Chicken Breast instead of thighs because I hate dark meat, but it was still wonderful. Thanks for sharing!

I'm a Chinese/Hawaiian girl married to an African American and I never tasted greens till I met him. I've been looking for a recipe to surprise him with because he's always saying how he misses greens. So I made this recipe and only changed a few things based on others reviews. I use 1 lb of greens (not 1 bunch), a pince of red pepper flakes, 1 lg onion, 2 cloves of garlic, 6 slices of bacon (fried and cut up), and 3 tbsp of Liquid Smoke. I also put the ham hock overnight in the slow cooker to make it tender and then used the liquid as the "water" for the recipe. My husband couldn't believe this was my first try and loved it. He said it was right up there with his mom's greens (and she's a good ol' girl from Alabama). I was thrilled and will continue to use this often. It was soooo easy.

I substituted the last 4 ingredients for 2 boxes of Jiffy Corn Bread Mix. I also substituted the cheese with Jalapena Jack Cheese. I made this for a Mexican themed Game Night and it was huge it. It was more like a sweet corn cake (like you get at El Toritos, but more moist) and we all loved it. It didn't seem oily to me, just wonderfully buttery. But I also like Paula Dean so I'm big on skimping when it comes to butter baby!

I made this for an office Christmas potluck and everyone raved about it. This was my first attempt. Instead of cooking it on high for 4 hours. I cooked it on low for 8 hours and also added Garlic Salt and Pepper for a little more flavor. I also eliminate the butter and noodles and served it over steamed white rice. Yum!! Thanks for the easy peasy recipe.

I am not from the south, nor am I an expert on what a Red Velvet Cake is supposed to take like. My only experience with Red Velvet Cake is one lushious experience at the Claim Jumper Restaurant which prompted me to look for a recipe. I am an expert at knowing a delicious dessert when I taste one and this one is amazing! I added 4 Tbsp Cocoa as other reviewers suggested and 1 tsp vanilla extract. This was absolutely delicious. I did not use the frosting. Instead I made my own cream cheese frosting (1-8oz Cream Cheese, 1 stick margarine, 2 cups powdered sugar, and 1 tsp vanilla). I made this for the office as cupcakes and also for my mother in law's birthday. Everyone raved about this and several wanted more than I had. I plan on making this for my niece's baby shower this weekend and can't wait to devour again. Thanks so much for a really easy amazing recipe.

I made this exactly as written, but I used a cast iron skillet (in the oven) with some melted butter. This was the tastiest corn bread I have ever made. I have tried several recipes on this site and this is the one I'm keeping. So good.

I made exactly as written and it was amazing. I only had time to marinate for 30 minutes and it was tender, juicy, and flavored all the way through. I cooked the remaining marinade (added a little cornstarch mixed with water to thicken) and dressed the final dish. It was delicious served with coconut rice (also on this site). Yummo!

I followed the recipe exactly and then served it with the doubled recipe of Beef Empanadas (also on this site). This recipe was large enough to accompany 20 empanadas generously. It made a nice size bowl. I let it marinade in the fridge for about an hour before serving and it was great. Not spicy at all, but fantastic for summer.