Thursday, September 29, 2011

Stoner Cooking

Chewy Chocolate Pan Cookies

1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips


1 Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan.

2 Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in peanut butter chips. (Batter will be stiff.) Spread batter in prepared pan.

3 Bake 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.


OREO® Banana Peanut Butter Treats

What You Need

4 bananas, cut crosswise in half
12 OREO Cookies, finely chopped (about 1-1/2 cups)
2 Tbsp. multi-colored sprinkles
3/4 cup PLANTERS Creamy Peanut Butter

Make It

INSERT wooden pop stick into cut end of each banana half; set aside. Mix chopped cookies and sprinkles; set aside.

SPREAD bananas evenly with peanut butter. Roll in cookie mixture until evenly coated. Wrap individually with plastic wrap.

FREEZE 2 hours or until firm. Remove from freezer 10 min. before serving to soften slightly.


Prepare as directed, substituting 1/4 cup chopped PLANTERS Dry Roasted Peanuts for every 3 cookies.


Lobster Mac and Cheese with Fontina

Serves 8


1 pound cavatappi or elbow macaroni
1 teaspoon vegetable oil
1 1/2 pounds cooked lobster meat
6 tablespoons unsalted butter, divided
1/4 cup flour
4 cups whole milk
1 cup Wisconsin Mascarpone Cheese
4 tablespoons clam juice
1/4 teaspoon cayenne pepper (or to taste)
1/4 teaspoon freshly ground nutmeg
3 cups (about 12 ounces) Wisconsin Fontina Cheese, grated, divided
salt and white pepper, as needed
1/2 cup chives, minced, divided
1/2 cup scallions white and light green parts, thinly sliced, divided
1/2 cup (2 ounces) Extra-Sharp Wisconsin White Cheddar, finely grated
1 1/2 cups fresh white breadcrumbs (about 5 slices bread with crusts removed)


Preheat oven to 375°F. Bring a 4-quart saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until almost cooked, about 6 minutes. Drain pasta, transfer to a bowl, toss with the oil and set aside.

Pull out about half of the biggest, firmest pieces of lobster, and then neatly slice it into attractive pieces. Roughly chop the rest.

Melt 4 tablespoons butter in a 4-quart saucepan over medium heat. Add flour and cook, whisking constantly, until smooth, about 1 minute. Slowly whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the whisk, about 10 minutes. Remove pan from heat and stir in Mascarpone, along with the clam juice, cayenne, and nutmeg; stir until smooth. Return the mixture to low heat and add 2 cups Fontina cheese, stirring until smooth; season with salt and white pepper. Add reserved pasta to cheese sauce. Stir in the chopped lobster, half of the chives, and half of the scallions.

Transfer mixture to a 9×13-inch or similar capacity baking dish and sprinkle with remaining Fontina cheese and the Cheddar. Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle over the top of the pasta. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top. Let cool for 10 minutes. Garnish with remaining lobster slices, scallions, and chives.

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