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)
Pepperoni Dip
1 brick cream cheese, softened
1/2 lb. slicing pepperoni, chopped
1 can Campbell’s Cream of Mushroom Soup
Combine ingredients together in an oven-safe dish. Heat at 350 until warm and bubbly, stiring occasionally. Serve with cubed sourdough or crusty bread and enjoy!
Macaroni and Cheese
1 Pound Penne or Elbow Macaroni
4 tablespoons (1/2 stick) butter plus extra for buttering casserole
1/3 cup all Purpose Flour
4 cups milk, heated
2 cups (8 ounces) shredded extra-sharp cheddar cheese
2 cups (8 ounces) finely chopped American cheese (or Velveeta)
Salt and freshly ground pepper
Hot pepper sauce
1/4 cup (1 ounce) freshly grated Parmesan cheese
1. Bring large pot of lightly salted water to a boil over high heat. Add pasta and cook until al dente and drain well.
2. Preheat oven to 350 degrees (position rack in center of oven). Butter a deep 4-quart casserole.
3. Melt butter over medium heat and whisk in flour. Gradually whisk in milk. Bring to simmer, stirring constantly until sauce thickens. Reduce heat to low and simmer for five minutes.
4. Remove from heat and stir in one cup of the cheddar cheese and one cup of the American or Velveeta cheese. Season to taste with salt, pepper and hot sauce.
5. Combine remaining cheddar and American or Velveeta cheese. Layer one third of pasta over bottom of casserole dish. Top with half the remaining shredded cheese and a third of the sauce. Repeat, using another third of the pasta with the remaining cheese and half the sauce. Finish with the remaining pasta and sauce.
6. Sprinkle the Parmesan cheese over the top.
7. Bake until bubbly and golden brown around the edges – about thirty (30) minutes.
• 1 package yellow cake mix
• 1 egg
• 1/2 cup butter, melted
• 1 (29 oz) can pumpkin puree
• 2 eggs
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2/3 cup evaporated milk
• 3/4 cup white sugar
• 1/2 cup butter, softened
Preheat oven to 350 degrees F. Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9”x13” inch baking pan.
In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
Bake at 350 degrees F for 55 minutes.
Sorry, forgot name.. Pumpkin Crisp
Naomi Bars
These treats are easy no bakes, not only pretty but easy and delicious.
Part I – 1/2 cup butter, 3 TB powdered cocoa, 1/4 c sugar – melt all together in dbl boiler and add – 1 tsp vanilla, 1 cup coconut, 1/2 chopped walnuts, 1 beaten egg, 2 cups crushed gram crackers, -mix all ingredients together well – making sure there are no clumps of coconut or gram cracker chunks – press into 9 x 13 pan and place in fridge.
Part II – 1/4 cup butter, 4 TB intant vanilla pudding, 4 TB hot water – melt in dbl boiler. While warm, pour over 1st layer and tip pan to cover to edges.
Part III – 2 sq unsweetened chocolate squares, 2 1/2 TB butter – melt in dbl boiler. While warm pour over 2nd layer and tip pan until chocolate covers to edges.
Place these bars into refridgerator until set – cut into bars with knife – may have to run knife in hot water, dry and cut to make smooth cuts – I keep these cookies in refridgerator until I serve them because of the egg – Delicious!
Potato and Leek Gratin
Ingredients:
5 Tbs. unsalted butter
4 lb. leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
1 1/2 Tbs. kosher salt
1 tsp. minced fresh thyme
1/4 tsp. freshly grated nutmeg
3/4 tsp. freshly ground pepper
1 cup heavy cream
6 oz. Gruyère cheese, grated
3 oz. Parmigiano-Reggiano cheese, grated
3 lb. russet potatoes, peeled, cut into 1/4-inch slices
3 Tbs. minced fresh chives
Directions:
In a 12-inch nonstick fry pan over medium heat, melt 4 Tbs. of the butter. Add the leeks and salt, stirring to coat the leeks with the butter. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add the thyme, nutmeg, pepper and cream and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool. Wipe out the pan and grease with the remaining 1 Tbs. butter.
Preheat an oven to 400ºF.
In a bowl, combine the Gruyère and Parmigiano-Reggiano cheeses. Layer one-third of the potatoes in the fry pan and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then 1 Tbs. of the chives. Repeat the layering 2 more times, reserving 1 Tbs. of the chives.
Cover the pan, transfer to the oven and bake for 45 minutes. Remove the lid and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Sprinkle the remaining 1 Tbs. chives on top. Let the gratin stand for 15 minutes before serving.
Jane Hause’s Eggnog
Separate one dozen eggs. Beat the yolks until they form stiff peaks. Beat in two cups of sugar one tablespoon at a time. Add two quarts heavy cream, a fifth of bourbon, one cup rum and and one cup brandy. Beat the whites until they form stiff peaks and fold in. For the first week, mix in the whites every day. Will keep indefinitely in the fridge. We’ve drank it in February. If you live in a cold climate, you could keep it in a earthenware jug in a cool place. Makes a good hostess gift in a holiday container. But make sure the hostess likes eggnog–you don’t want to waste it on nonbelievers.
Muddy Snowballs
1 pkg oreos – regular package, not double stuff
1 pkg cream cheese
1 pkg vanilla/white almond bark
Soften cream cheese at room temperature. Place all oreos in a ziplock bag and crush with rolling pin (or stomp on it..). Want the oreos to be as fine as you can. Mix with cream cheese until mixture is soft.
Roll into 1/2″ balls. Place in fidge/freezer for 20 mins to harden.
Melt almond bark per package directions and then dip oreo balls and place on wax paper. Store in fridge/freezer. Enjoy!
I found this post too late to win, but thought I would share anyway. I don’t have much of a sweet-tooth, so this is my so bad, but so good kind of food!
CARAMELIZED CARROT RISOTTO
Ingredients
* 2 tablespoons vegetable oil, divided
* 3 tablespoons butter, divided
* 6 medium carrots, peeled and chopped into little squares – as finely and evenly as possible (about 3 cups)
* About 1/2 tsp. salt….kosher
* 1 teaspoon sugar
* 5 cups reduced-sodium chicken broth (veggie works too)
* 1/3 cup minced onion (shallots mixed in is also good)
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine
* 1/4 cup mascarpone cheese
* 1/4 cup freshly shredded parmesan cheese, plus 1/2 cup for garnish
* 1 tablespoon finely chopped flat-leaf parsley, plus 1 tbsp. for garnish
* 1 teaspoon roughly chopped fresh thyme
* 1/8 teaspoon white pepper
Preparation
1. Heat 1 tbsp. oil and 1 tbsp. butter over medium heat in a medium heavy-bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 tsp. salt, and the sugar; cover and cook 5 minutes, or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, a few minutes more. Reserve half of the carrots. In a blender, purée other half with 3/4 cup hot water.
2. Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
3. Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture no longer looks soupy.
4. Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
5. Fold in reserved carrots (save 2 tbsp. for garnish), mascarpone, 1/4 cup parmesan, 1 tbsp. parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.
6. Sprinkle each bowl of risotto with some of remaining 1/2 cup parmesan, remaining 1 tbsp. parsley, and reserved carrots. Serve immediately.
Balls of Kadayif
200 gr. kadayif
1/2 cup chopped almonds
2 bananas
100 gr. butter
1/4 cup banana liqueur
2 Tbsp brown sugar
1/4 cup water
1/4 cup sugar
2 Tbsp whipped cream
mint leaves (to decorate)
Melt 50gr of butter in a pan, add the almonds and saute them until they turn pink.
Add thinly sliced bananas and the brown sugar.
Let the sugar melt and leave to cool down.
In another pan, melt the remaining 50 gr butter.
Add the kadayif and saute until all kadayif is evenly buttered.
Spread the kadayif and add the almond-banana mixture in the middle and make into a ball.
Bake in the oven for 10 minutes.
Boil the water and pour in the sugar to prepare a sherbet.
Pour the sherbet over the balls of kadayif.
Decorate with whipped cream and a mint leave.
Afiyet olsun!
This gluten-free, egg-free, dairy-free chick can still get some calories and kick with this fun, take anywhere combination:
Combine in a bowl –
1/2 c. organic almonds
1/2 c. organic walnut halves
1/4 c. organic dried cranberries
1/4 c. semi-sweet chocolate chips
8-10 dark chocolate covered coffee beans