Updated 12/1 – 9:29 AM
We’ve selected 30 recipes to make and taste here at Title Nine. We’ll be eating, eating and eating some more (then voting) next Monday, December 6th. Stay tuned for our lucky 9 winners!
Updated 11/29 – 3:43 PM
Thank you for submitting your awesome recipes! Stay tuned for winner selection details.
Submit your good to be bad (bad for you, but oh so delicious) recipe below for a chance to win one of nine Guilty Pleasures Gift Baskets. Plus, all of the winners will be featured in our very own T9 cookbook. Recipes must be submitted by Sunday, November 28th, 11:59pm Pacific to be eligible for a gift basket.
We’ve partnered with these fine folks:
(to bring you mouthwatering prize baskets)
Chocolate Cookie Cheese Cake:
1 package oreo’s, 1 1/4 pound
1/3 cup butter, melted
4 packages cream cheese, cut into chunks
1 cup sugar
1/3 cup whipping cream
6 large egg
2 tablespoons flour
2 teaspoons vanilla
In a food processor whirl/2 package of cookies until fine crumbs, mix in butter. Scoop crumbs into a 9 inch spring form pan and up 1/2″ on sides. Chill 20 minutes.
In food processor combine cheese, sugar, cream until smooth. Add eggs flour and Vanilla, blend.
Pour 1/2 mixture over chilled crust. Break remaining cookies in 1/2 and scatter over mixture, overlapping if necessary to use up cookies. Pour remaining mixture over cookies. Bake 300 for 1 hour and 20 minutes until golden brown and jiggles only slightly. Cool on rack. Cover and chill until cold at least 4 hours.
Notes: if using food processor filling will be thin enough to allow cookies to float to the top during baking. If prepared with electric mixer filling will keep cookies in place.
Chocolate Chip Bundt Cake – this is hands-down the best cake I’ve eaten and can be made well in advance – it tastes even better after it’s frozen – if it doesn’t get eaten on the way there!
1 box vanilla instant pudding
1 box white cake mix
4 oz bakers german chocolate, shredded
4 eggs
3/4c canola oil
1c water
2 tsp vanilla
2 tbsp sour cream OR plain yogurt
1-1.5 c. semi-sweet chocolate chips
Preheat oven to 350 and grease bundt pan. Flip it over with the curved side up while prepping the cake mix – for some reason the oil gets better distributed this way.
Mix all except chocolate chips until well-blended. Stir in chocolate chips and pour into bundt pan. Bake @ 350 for 1 hour.
Rocky Mountain Brownies (Family recipe – people beg for them)
Pour into large mixing bowl:
2 c. butter (melted)
Add:
4 c. sugar
2/3 c. cocoa
pinch of salt
2 t. vanilla
Mix with beaters til smooth
Add:
8 eggs (one at a time)
Mix with beaters til smooth
Add:
3 c. flour (one cup at a time)
Mix with beaters til smooth
Spray standard size cookie sheet VERY lightly with light Pam cooking spray
Pour mixture into cookie sheet (size approx. 12″x19″x1″)
Sprinkle Large Chocolate Chips on top of mixture (use liberally – we use an entire bag of Ghiradelli’s large chocolate chips) – yes, the choco chips go on top before the brownies are baked.
Bake 350 degrees for 25-30 minutes. Check at 25 minutes by sliding a knife into the middle. Brownies are done if the knife comes out clean, otherwise, bake for a few more minutes.
Wonderful warm. Even more sinful with real vanilla bean ice cream and homemade hot sauce. If you’re concerned about caleries?…..eat with sherbet. 🙂
That would be HOT FUDGE sauce!!! lol!
Bonnie’s Chocolate Dipped Peanut Butter Balls
2 c. creamy peanut butter
1 c. butter (softened)
5 c. powdered sugar
1 tsp. vanilla
2 squares of Baker’s sweet chocolate
Mix peanut butter, vanilla and butter together. Slowly mix in powdered sugar. Roll into balls (about the size of a walnut). Melt the chocolate squares over low heat. Dip balls into melted chocolate and then place on a cookie sheet with a layer of wax paper on it. Chill & eat.
These make great homemade gifts when packaged in a tin – they look pretty and taste irresistible!
Eat the Whole Thing Chocolate Chip Cake
1 package butter recipe cake mix
1 – 6 oz. package chocolate instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1 cup water
4 eggs
2 cups milk chocolate chips
1 cup confectioners sugar
1/4 cup evaporated milk
Preheat oven to 350 degrees. Combine cake mix, pudding mix, sour cream, oil, water and eggs in a mixing bowl and beat until blended. Stir in the chocolate chips. Spoon batter into greased and floured bundt pan and bake for 55 to 60 minutes or until the cake tests done. Invert onto cake place and cool for 10 to 15 minutes. Whisk confectioners sugar and evaporated milk in a bowl until of a glaze consistency and drizzle over cake.
Apple Oat Squares
Preheat the oven to 350 degrees. Line a square baking dish with parchment paper and lightly butter the paper.
For the oat crust:
* 1 1/2cups regular oats
* 1 cup whole wheat pastry flour
* 1/2 tsp baking soda
* 1/2 tsp sea salt
* 1/2 cup brown sugar
* 1/2 cup butter, melted
* 1/4 cup pure maple syrup
* 1 tsp pure vanilla extract
Combine the dry ingredients. Combine the wet ingredients. Mix wet and dry ingredients and set aside 1/2 cup for topping. Press the remaining mixture into the prepared pan.
Apples:
* 3-4 apples
* 2 tbsp butter
* 1 tbsp maple syrup
* 1 tbsp sugar
* 1 tsp cinnamon
* Pinch sea salt
Combine ingredients in a sauce pan. Cook on medium low heat until the apples are soft- 10-15 minutes. Spread on top of oat crust.
Topping:
* 1/2 cup reserved oat mixture
* 1/4 cup chopped walnuts
Mix oats and nuts together. Sprinkle on top of apples.
Bake for 30 minutes. Allow to cool thoroughly before slicing and serving.
Yum!
These are so full of fat, but so delicious!! Make them the day before Thanksgiving and microwave right before dinner.
Microwave Mashed Potatoes
Boil 8-10 peeled potatoes until fork tender
Beat together:
8 oz cream cheese
8oz French onion dip
½ t. salt
1/8 t. pepper
½ t. garlic
Butter to taste
Paprika to taste
Add hot potatoes one at a time. Beat until light and fluffy.
Microwave at power 8 for 5-7 minutes
Pretzel Salad:
21/2 cups crushed pretzels
3/4 cup melted butter
3 Tablespoons sugar
8 oz. cream cheese
1 cup sugar
8 oz. cool whip
2 pkg. strawberry jello
21/2 cup boil water
32 oz. frozen strawberries
Mix pretzels, melted butter and 3 T. sugar. Press into 9×13 in. pan.
Cool
Beat cream cheese, sugar, and cool whip. Pour over pretzel crust.
Mix jello in boiling water. Add strawberries and let set, then pour over cream cheese mixture.
Chill until served.
Earthquake Cake
1 pkg. German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1 lb. (2 2/3 c.) powdered sugar
1/2 c. butter
1 c. coconut
1 c. chopped pecans
In bowl: Mix cake mix as instructed on box. (Set aside.) Mix in another bowl the cream cheese, powdered sugar, and butter.
In 9×13 inch pan, put 1 cup coconut and 1 cup chopped nuts. Pour cake batter over nuts and coconut. Spoon cream cheese mixture over top of cake batter (daub on). Bake at 350 degrees for 55 minutes. Wonderful eaten warm with Cool Whip.
Chocolate Truffles – so decadent and perfect for the holidays 🙂
1/4 cup heavy cream (* Use the real thing. It’s totally worth it!)
2 Tbl grand marnier (dark rum, amaretto, and creme de menthe are lovely too)
6 oz sweet German chocolate broken up into pieces
4 Tbl sweet butter, softened
Powdered unsweetened cocoa
Boil cream in a small heavy pan until reduced to 2 Tbl. Remove from heat and stir in liquid and chocolate and return to low heat. Stir in chocolate melts.
Whisk in soft butter. When smooth, pour into a shallow bowl and refrigerate until firm (about 40 minutes).
Scoop up with a teaspoon and shape it into rough 1 inch balls. Roll in cocoa.
Store, covered, in the refrigerator. Let stand at room temp for 30 mins before serving.
– Sarah Nelson