I did not have a problem with my cookies turning out flat. I followed the recipe to the letter. I used the chapstick lid that another reviewer suggested to make the indentations in the cookies. I found it helpful to put a dab of butter on the lid first. Then, I stuck the lid into the middle of the cookies and began moving it around in a small circular motion with the circles getting a wee bit wider to get the indentation to become bigger and deeper. Worked like a charm! Filled it with jam. Do not fill it to the brim or it will overflow, but don't be stingy about the jam either. The raspberry jam tastes much better than the strawberry one. I also used jam with seeds, and it was still good, but some people don't like seeds. Use a pastry brush to brush the tops of the cookies after they come it. It's much easier with a pastry brush.

Reviewed On: Dec. 29, 2008

This was so delicious! Everyone kept coming back for more! Boiling the potatoes in bouillon cubes and with the garlic really gives it some extra flavor. Do not skip this step. Quite frankly, you could even serve these mashed potatoes without putting them in the slow cooker, but I did it anyway just for giggles. Do as the other individual suggested and use a terry cloth between the pot and the lid, or it WILL become soggy. I will make this again!

Reviewed On: Dec. 29, 2008

This was pretty good. It wasn't anything to go insane about, but good. I had to use regular asparagus because the grocery store was out of baby asparagus, but I think it would have tasted better with baby asparagus.

Reviewed On: Dec. 29, 2008