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)
Memphis BBQ Cornbread Dressing
(It’s ALL RIGHT MAMA-licious!)
1/2 stick. butter, melted
Bacon drippin’s (2 tbs?) to grease cornbread and dressing pans
1 lg. onions, chopped
1 tsp garlic, minced
1 c. chopped celery
4 tbsp. chopped parsley (optional)
Crumbled corn bread made in an iron skillet with bacon drippin’s from 2 boxes of Jiffy Cornbread Muffin mix
½ of a stale baguette
2 tsp. sage or poultry seasoning
½ -1 tsp. black pepper
A couple of shakes of Sonny Salt or Rendezvous Seasoning
2 or 3 eggs, you decide. I like 2 better.
Chicken or turkey broth
1-2 c. pulled pork shoulder BBQ
Crumble breads into large bowl or pan. Add all ingredients. Mix thoroughly, adding enough broth until mixture has the appearance of unbaked corn bread. Place in greased baking dishes or large pan. Bake at 325-350 degrees about 30-40 minutes (or until slightly brown around edges). Pour a little hot broth over dressing before serving.
Wickedly Good Waffles
Ingredients:
1¾ cup all purpose flour
1 tablespoon baking powder
2 tablespoons sugar
2 eggs
1¾ cups milk
1/3 cup vegetable oil or melted butter
1 teaspoon vanilla extract
Directions:
In a large bowl, combine all the dry ingredients and mix them well and set aside. In another bowl, beat all the wet ingredients together. Add the dry ingredients to it and beat well. You can top waffles with fresh berries and whipping cream if you want to be really bad!
Quick Toffee Bars
1 box of graham crackers
1 c. butter (two sticks)
3/4 c. brown sugar
16 hershey chocolate
chopped nuts (if desired)
Preheat oven to 400F. Line cookie/jelly roll pan with foil, spray with pam or butter. Lay out graham crackers (don’t break) side-to-side or end-to-end filling the pan. Boil the butter and brown sugar. Pour over the crackers and spinkle with chopped nuts (if desired). Bake @ 400 F for 8-9 minutes. No more! Melt 1/2 of the 16 chocolate bars over hot water (double boiler). Spread over crackers. Cool and then cut each cracker in half. YUM, YUM!
GRILLED CHEESE SANDWICH
2 slices sourdough bread (boule is best)
2 pats of butter (softend)
3 slices Havarti cheese (full fat)
3 slices Pancetta
3 slices sharp cheddar cheese
Heat skillet on medium high heat. Butter all sides of bread. When pan is hot, place bread on pan (listen for the sizzle) and turn down heat to medium. Place cheese on up side of both bread slices. Wait a few minutes and then place pancetta on one slice, and place the other slice of bread on top of the pancetta slice, cheesy side down (hey, now it’s a sandwich). Fry each side of the sadwich approximately 5 minutes (golden brown or until the cheese oozes out and becomes crisp). Take off heat and allow to stand for a minute before biting in. Best with a cup of coffe mixed with cocoa and marshmellows.
Chocolate Croissant Pudding
6 day old croissants, split
1 Cup semisweet chocolate chips
5 whole eggs, plus 12 yolks
5 cups half and half cream
1 1/2 Cups sugar
1 1/2 tsp. vanilla extract
1) Coat 13in x 9in baking dish with cooking spray. Put croissant bottoms in dish. Sprinkle chocolate chips over croissant bottoms and place croissant tops.
2) In a large mixing bowl, combine eggs, half and half, sugar and vanilla. Pour mixture over the top of croissants. Let stand 10 minutes or until croissants are softened.
3) Bak, uncovered, at 350 degrees for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
How can you resist something called “Gooey Butter Cake”?
Preheat oven to 350 degrees.
Mix together: one white cake mix, 1 stick of melted butter, 2 eggs. Batter will be thick. Spread in bottom of 13″x9″ greased pan. Set aside.
Mix together: one box of confectioners sugar, 2 eggs, and 8 oz. of softened cream cheese. Mix will be runny.
Pour cream cheese mixture over the cake mixture. Bake for 40 minutes until top is golden brown. Remove from oven. Cut into brownie-like squares after it is totally cooled. This is ultra rich, ultra yummy!
Butter Pecan Turtle Cookie
These have the best combination of cookie, carmel, nuts and chocolate all in one bite. Plus they are easy to make!
CRUST:
2 cups flour
1 cup packed brown sugar
1/2 cup butter
Mix well and pat firmly into UN-greased 13 x 9 pan. Lay 1 cup PECAN halves evenly over crust.
CARMEL LAYER:
2/3 butter
1/2 cup packed brown sugar
Combine over med heat, stir constantly until boiling. Boil 1 minute. Pour over crust/pecans. Bake @ 350 deg- 20 min.Remove from oven and drizzle 1 cup melted MILK CHOC. CHIPS. (Can also just sprinkle chips on top) Cool slightly before cutting.Then cool completely.
Sinfully Rich Mile-High Mud Pie
1 – 9″ chocolate pie shell
3/4 cup melted peanut butter
2 pounds vanilla ice cream
1 cup chopped peanut butter cookies
hot fudge sauce, cooled to 90 degrees
2 pounds chocolate ice cream
1 cup chopped peanuts
more warmed peanut butter
more hot fudge sauce
heavy cream, whipped
Spread melted peanut butter into pie shell. Mold vanilla ice cream into dome shape. Sprinkle cookies on top and sides and drizzle hot fudge sauce on top to your liking. Freeze about 15 minutes. Mold chocolate ice cream in dome shape and sprinkle with chopped peanuts. Freeze until ready to serve, then drizzle with more warm peanut butter and hot fudge sauce. Top with whipped cream and a cherry if you’d like. Or, to be more sinful, add chopped Snickers or Kit Kat bars on top. You’re going to LOVE this recipe! It’s easy to prepare, is easily adaptable, can be made in advance, and gets rave reviews ~ ENJOY!!!
Heavenly Fudge Sauce (Phenomenal over peppermint ice cream 🙂
½ cup melted butter 4 (1oz.) squares unsweetened chocolate
3 cups sugar or substitute 12 tbls cocoa & 4 tbls butter
½ tsp salt
1 can evaporated milk
Melt butter with chocolate till very well mixed. Slowly add sugar and salt. Stir in evaporated milk . Heat and stir constantly until almost to a boil. Then let cool and serve.
Caramel-Molasses Popcorn
Ingredients:
10-12 C plain popcorn, popped
½ C packed dark brown sugar
2 Tbl dark molasses
2 Tbl light corn syrup
1/3 C butter
¼ tsp salt
Directions: Spray large baking pan with cooking spray. Pop corn and place in pan (you may add peanuts to the popcorn if desired). Preheat oven to 200 degrees.
Heat the brown sugar, butter, molasses, and corn syrup in a saucepan until blended, stirring frequently. Stir in salt. Bring to boil, stirring constantly. Boil for 2 minutes. Remove from heat. Add the baking soda, stirring until foamy. Pour mixture over popcorn in pan and mix to combine well. Place in oven and bake, stirring every 15 minutes, for 1 hour or until desired crispness. I prefer chewy popcorn, like the old-fashioned popcorn balls, so I only cook it for ~25 minutes. After removing the pan, pour popcorn onto wax paper to cool.
Enjoy! I find this absolutely addictive!!
So sorry – the recipe above is missing the amount for baking soda – it should be listed under ingredients as a “heaping 1/4 tsp baking soda”. I’ve copied the corrected, complete recipe below:
Caramel-Molasses Popcorn
Ingredients:
10-12 C plain popcorn, popped
½ C packed dark brown sugar
2 Tbl dark molasses
2 Tbl light corn syrup
1/3 C butter
¼ tsp salt
¼ tsp baking soda
Directions: Spray large baking pan with cooking spray. Pop corn and place in pan (you may add peanuts to the popcorn if desired). Preheat oven to 200 degrees.
Heat the brown sugar, butter, molasses, and corn syrup in a saucepan until blended, stirring frequently. Stir in salt. Bring to boil, stirring constantly. Boil for 2 minutes. Remove from heat. Add the baking soda, stirring until foamy. Pour mixture over popcorn in pan and mix to combine well. Place in oven and bake, stirring every 15 minutes, for 1 hour or until desired crispness. I prefer chewy popcorn, like the old-fashioned popcorn balls, so I only cook it for ~25 minutes. After removing the pan, pour popcorn onto wax paper to cool.
Enjoy! I find this absolutely addictive!!