Clearly, I have a little hostility towards it. Why, you ask?
I present to you the winning recipe for this year's bake-off:
"Double-delight peanut butter cookies"
|1/4||cup Fisher® Dry Roasted Peanuts, finely chopped|
|1/4||cup Domino® or C&H® Granulated Sugar|
|1/2||teaspoon ground cinnamon|
|1/2||cup JIF® Creamy Peanut Butter|
|1/2||cup Domino® or C&H® Confectioners Powdered Sugar|
|1||roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies, well chilled|
|1.||Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.|
|2.||In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.|
|3.||Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.|
|4.||Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.|
|5.||Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.|
I'm sorry, but when the winning recipe has prepackaged cookie dough as one of the ingredients, the contest immediately loses all legitimacy and becomes "**********-ing".