To my mind, KYH gets at the heart of the issue -- although, as often happens, we don't quite agree.
By way of clarification, consider, not peas, but "edamame beans" (i.e. soybeans). When these started to hit the larger markets, they were touted -- with some justice -- as a superfood in all kinds of ways. But what can you do with them? People heard, "oh, you boil or nuke them or something, and put salt on them." And that's fine, but it's kind of limited. People needed instructions. Alton Brown -- not one of my favorite people but good with this one -- did an episode about soybeans, and he had a number of suggestions, most very simple and basically solid, straightforward ways to prepare and present the beans. Good for him, sez I.
Okay, so let's suppose, as KYH rightly points out, that a huge percentage of Americans have no idea what to do with a can of peas. They honestly do not know: do you just nuke them? In the can or out of it? (Serious question!) Do you put salt on, and how much, precisely? Or what? Do you dump the water? So by this logic, Food Network puts this recipe forth to make sure people have a clue what to do with a can of peas -- Can'o'peas 101. So far, I'm with KYH.
Problem is, that's not how the thing is presented. Nothing says "this is a basic how-to if you don't know what to do." It's presented exactly the same way as Ms. Lee's recipe, which is emphatically not a question of, "gee, I have some frosting, but I have no idea what you're supposed to do with it."
That recipe, in fact, is in my opinion quite disgusting. What boggles my mind is that most recipes for actual truffles -- the ones made from actual chocolate, cream, eggs, and so forth -- are so ridiculously simple. If you use something like Toll-House chips, you can make scads of decent truffles for very little money. So why would you want to use premade frosting, full of all kinds of anti-drying preservatives and artificial flavorings? This I do not understand. It seems basically stupid, and since Ms. Lee actually attended the Cordon Bleu, if memory serves, it's also dishonest: she knows better.
Something I think Emeril Lagasse tried to do -- and I know Julia Child and Jacques Pepin tried to do -- was to present extremely simple, basic recipes in a context. You'd say, "okay, here's something, look how ridiculously simple that is, right? Now here's another really simple thing -- you can do that blindfolded, right? Easy. Okay, so let's put those two things together, and add this very simple bit of technique, and lo and behold, you've got real serious cooking going on here, folks! Bam!" What they were all trying to show -- Martin Yan, too, for that matter -- was what we all know here at ChefTalk: serious cooking is not different in kind from basic cooking, it just requires a little more knowledge and attention. And once you have that knowledge passably deeply, the attention lessens, and what used to seem like big-deal cooking now seems like ultra-basics, and you're starting to get in arguments with Escoffier about the best way to poelė a chicken. And so on.
What ticks me off about Sandra Lee and most of these folks on FN -- which I no longer watch, actually, except once in a long while Iron Chef -- is that they present what they're doing as instructional, but then they basically lie. Honestly, Sandra Lee knows better, but she refuses to show anyone how to do solid basics that everyone needs to know; instead she tells everyone that knowing how to cook isn't necessary because you can just reheat garbage and make it look as though you cooked it. It'd be quicker, simpler, and tastier to make it yourself, but she doesn't tell you that. She seems to me a pure symptom of several of the worst things about how Americans eat today -- which is not to say that she is all that much of a cause of them, let it be said.