Excellent recipe - simple, quick, and melt-in-your-mouth delicious! Did add some vanilla extract. Made them for the holidays and gave them to friends and family. Great as is but also great when drizzled with chocolate, have added pecans, pistachios, cranberries, etc., to a batch, rolled them in confectioner's sugar - turns out great every time.

Reviewed On: Dec. 27, 2009

I made this for Christmas and it was a hit! I was afraid the ginger snap crust would be overpowering but it wasn't! I followed the recipe as listed and the cheesecake came out great. Goes well with a cup of pumpkin spice latte! Yum!

Reviewed On: Dec. 26, 2009

I've always wanted to make ribs but was too skeptical about how they would turn out. This recipe is great for those who are skeptics like me! I used beef ribs instead of pork, boiled it for 45 min,then marinated it in a Korean Asian Pear and Apple BBQ sauce for 1 hour in the refrigerator, then baked them at 350 degrees for 25 min and then reduced the temp to 200 degrees, brushed the ribs with more of the Korean BBQ sauce and continued baking for another 1.5 hours; during the last 5 minutes, I removed the foil, brushed with more bbq sauce, baked it for carmaelization and then it was done. The meat was so tender but not to where it was falling apart all over the place - just enough to continue holding on to the bone. My family loved it - my husband even asked if we could have it again for dinner the next night! Thanks Lloyd for the recipe!

Reviewed On: Oct. 11, 2009