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I don't know what went wrong here. I followed the recipe, but added a little more sugar after reading some of the reviews. I refrigerated it overnight, and when it came time to roll out the dough and use the cookie cutters, I had a big mess on my hands. The dough was gooey and sticky and trying to make shapes with the cookie cutters was impossible. I finally managed to make six round cookies, which I baked as a test run to see if I wanted to bother working with the rest of the dough. I tasted one when it was finished, and it wasn't good. It tasted overwhelmingly of flour, and that's it. Despite the extra sugar I added, it still wasn't very sweet, it was just very bland. I decided I couldn't serve these (I was making them for my niece's grad party) and put the rest of the dough down the garbage disposal. I just can't understand why my dough ended up so sticky and unworkable when others seemed to have no trouble with it.

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Quick Black Forest Cake

Reviewed: May 21, 2009

I made this for my husband's birthday and he was over the moon! I used a Bundt pan and it turned out great. It's really easy to make, but people will think you slaved over it. Yum!

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Jamie's Cranberry Spinach Salad

Reviewed: May 21, 2009

This was a hit! It's perfect for eating dinner outside on warm nights. I made the dressing as directed (love it!) but adapted the salad slightly. Like a few others, I toasted the almonds in the oven for about 10 minutes at 350. I didn't use the poppy seeds or sesame seeds. I bought Craisins because they cost less, and I also added mandarin oranges. Crumbly cheese like feta, gorgonzola or goat cheese work wonderfully for added flavor!

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Easy Vegetable Pot Pie

Reviewed: May 13, 2009

This is a great pot pie! I bake the bottom pie crust for seven minutes, which makes it perfect. I use cream of potato soup, frozen peas and carrots, fresh broccoli and garbanzo beans (chickpeas) along with thyme and a tiny bit of black pepper. If you're using fresh vegetables, make sure to lightly steam them before using. My husband and I love this!

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Oatmeal Peanut Butter Cookies

Reviewed: Mar. 2, 2009

Yummy! These are great! I didn't have shortening, so I left that out. One major adjustment I made is the length of cooking time. I put the first batch in for 10 minutes but they turned out browner and crispier than I prefer. The second batch went in for seven, then six, then the final one went in for five minutes. Five minutes will yield softer cookies which I love. Excellent recipe!

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