Oh my I made these cookies today and my husband loved them. Gingersnaps are his favorite and these were so easy. I baked them for 8-9 minutes. This will be my gingersnap cookie recipe from now on.

Reviewed On: Nov. 27, 2009

I made this twice, first was as the recipe states. The second time was with one 14oz can of coconut milk which is 1 3/4 c. plus 1 1/4 c. half and half to equal the 3 cups. I added 2 eggs and used 1/3 c. cornstarch in place of the flour. I used 1 tsp. coconut extract instead of vanilla. I added 3/4 c. toasted coconut in the pie. I topped the pie with real whipped cream and sprinkled 1/4 c. toasted coconut on top. This pie came out absolutely perfect, tasted wonderful. This is the best coconut cream pie I have ever made. I have to rate this 5 stars with the changes. Debra

Reviewed On: Oct. 30, 2009

My husband and I have never had flank steak but decided to try it with this marinade. We were both so pleased with how tender it was and the flavor was so good. I did marinade it for two days and used veg oil. We carved it real thin and enjoyed every bite. Thanks Tim!

Reviewed On: Aug. 1, 2009