Thanks for the recipe! I saw your other post & was wondering how you made it...sounds really good & a good use of our home smoked bacon since it only uses a little bit. /tricia

Hi, The cookie sheet I use is 12 X 18 inches.

Oh my those sound good! The recipe looks like it's easy to adapt, say with chocolate chips (in addition to, or instead of), the butterscotch chips, and vanilla substituted for the maple flavoring. Either way, they sound delicious and easy. Thanks for sharing. Jen

With the grated zucchini version, one great thing, is you can use one of those baseball bat sized zucchinis that people tend to leave on your front porch, at least they do around my neck of the woods. You just whack out all the big seeds and grate the remainder. In addition to with pasta, it's yummy spooned on whole wheat toast, with a chiffonade of fresh basil, or dolloped into eggs as an omelet filling. Very versatile. In the grated version, you let the zucchini reduce to an almost jammy consistency, so it sounds like a lot but it really cooks down. I used to have another version that let the zucchini reduce in just a smidge of olive oil, but then you added ricotta, and lemon zest. That was really good too. I cant find the recipe but will just have to wing it one of these days.