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)
Baked Pineapple
1 cup sugar
1 stick butter,softened
4 eggs, beaten
1-15 oz can pineapple tidbits(drained)
5 slices of bread cubed
cinnamon
Cream butter and sugar, add in beaten eggs and mix well. Add in drained pineapple and cubed bread. Mix together with wooden spoone and transfer to 2 quart casserole, sprinkle the top with cinnamon and bake at 350 F for 55 mins. Serve warm.
Everybody’s sweet tooth will love this recipe!!
YUM YUM Chews
1 cup butter
2 cups sugar
4 eggs
1 pkg chopped dates
2 1/2 cup self rising flour
2 cups nuts
powdered sugar
Cream the sugar and butter. Add the eggs and beat well. Use some of the flour to coat the dates. Mix well Pour into a 11×17 pan and bake at 350 degrees for 25 minutes. Cut when they are cooled and enjoy.
Crispy Marshmallow Bars (Gone in Minutes!)
1 pkg. Fudge brownie mix
1 pkg. mini marshmallows
1 1/2 semi sweet chocolat chips
1/2 cups peanut butter
1 T. butter
1 1/2 c. rice krispies
Preheat oven 350 degrees. Grease 13X9 pan. Prepare brownies as directed and bake for 25 minutes. Spread marshmallows on top and bake until golden brown (5 minutes). Cool. Combine chocolate chips, peanut butter and butter in sauce pan until melted. Remove from heat and stir in cereal. Spoon over brownies. Chill until set about 45 minutes. Bring to room temperature and serve.
Chocolate Diabetes Cake (aka: Hot Fudge Pudding Cake)
3/4 c. sugar; 1/2c sugar
1 c. flour
3 T. cocoa powder; 4 T. cocoa powder
2 tsp.baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. melted butter
1 1/2 tsp. vanilla
1/2 c. firmly packed brown sugar
1 1/4 c. hot water
-In a bowl, mix together 3/4 cup of sugar, flour, 3 tablespoons cocoa powder, baking powder, and salt.
-Blend in milk, melted butter, and vanilla until smooth.
-Pour batter into 6×10 baking dish
-In another bowl, mix remaining 1/2 cup of sugar, brown sugar, and 4 tablespoons cocoa powder.
-Sprinkle mixture evenly over batter.
-Pour hot water over the top – DO NOT STIR!
-Bake in the oven at 350 degrees Fahrenheit for 35 minutes until the cake forming on top feels firm.
-Spoon into a bowl, and serve warm with a scoop of vanilla ice cream on top (I make my own ice cream- totally worth it!).
The only problem…this dessert is so decadent it leaves you wanting more! So plan to invite friends over so you can share!
Chocolate Truffle Sauce
Originally a recipe to make truffles; we double this, put in jam jars and give as Christmas gifts for people to heat and pour on ice cream…heavenly. My guilty pleasure is to scoop the truffle fudge right out of the jar and eat!
1 lb. good-quality chocolate
1/2 qt. heavy cream
1/2 stick unsalted butter
1/4 cup kahlua
Melt chocolate and cream over a double broiler. Whisk in butter and kahlua. Continue to stir while the mixture cools and thickens. Pour into glass canning jars and refrigerate. Scoop out desired amount for an indulging mouthful or heat until liquid and pour on ice cream. Either way, unbelievable delicious!
Praline Grahams
1 package graham crackers (not 1 box)
3/4 cup salted butter
1/2 cup sugar
1 cup chopped pecans
Separate each graham cracker into four sections. Arrange in a jellyroll pan, lined with parchment paper, with edges touching. Melt butter in a saucepan. Stir in sugar and pecans. Bring to a boil; cook 3 minutes, stirring frequently. Spread hot mixture evenly over graham crackers. Bake at 300 degrees for 12 minutes. Remove after 2 minutes from pan and let cool on wax paper.
yield 3 1/2 dozen
Diner Chocolate Pie
Crust
9 oz box of chocolate wafers (or chocolate graham crackers)
6 TBS butter, melted
Filling
1/2 sugar
3 TBS Ovaltine, original flavor
1 tsp salt
2 TBS corn starch
5 egg yolks (save the whites for an egg white omelet)
2 cups whole milk
1/2 cup heavy cream
5 oz dark chocolate (70-85% cacao), coarsely chopped
2 oz milk chocolate, coarsely chopped
1 tsp vanilla
Whipped Cream
2 cups heavy cream
1/4 cup sugar
1 tsp vanilla
dark chocolate shavings (optional)
Crust
Process wafers in food processor until fine powder is formed. Transfer into bowl and drizzle with melted butter. Mix well. Should look like black sand.
Press mixture into a 9 inch pie dish with the back of a spoon. Transfer pie pan to freezer to chill crust.
Filling
Whisk together sugar, Ovaltine, salt and corn starch in medium sauce pan. Add eggs yolks and whisk until combined and looks like a thick paste.
Place pan with sugar mixture over medium heat. Slowly add milk and cream, mixing until blended. Bring to a boil and let boil for 30 seconds, whisking constantly. Immediately remove from heat. Add chocolate and vanilla. Whisk well until combined.
Let stand for 15 minutes. If skin forms, whisk until gone.
Remove crust from freezer and pout filling into crust. Refrigerate for 4 hours. Cover with whipped cream (see below) and top with dark chocolate shavings, if desired.
Whipped cream
Beat together cream, sugar and vanilla until solid peaks form.
Party Mix
3 sticks of margarine
1 T. Lawry’s seasoned salt
1 T. Mrs. Dash Table Blend seasoning
8 T. Worcestershire sauce
1 T. Garlic powder
2 tsp. onion powder
1 bag pretzel sticks
2 cans mixed nuts
approx. 37 cups total cereal (Corn, Wheat, Rice Chex or Crispix)
Melt margarine & add all seasonings. Mix well & pour over cereal, pretzels, & nuts.
Stir until well coated, then bake in 250 degree oven 45 minutes, stirring every 15 min. I put about 10 to 12 cups of mixture on a large cookie sheet or cake pan to bake at a time. I store in a large popcorn tin. Enjoy!
Andes Mint Brownie Swirl Cheesecake
For Brownies:
4 ounces bittersweet chocolate
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour (or whole wheat pastry flour to make it less bad!)
1 tsp. salt
3 eggs
1 cup sugar
1 tsp. vanilla
For Crust:
14 full-sheet chocolate graham crackers (each sheet has four crackers)
1/4 cup sugar
1/3 cup butter
For Cheesecake:
3 packages full fat cream cheese (8 oz. each), room temp
1 1/3 cup sugar
3 tbsp. corn starch
2 eggs
2/3 cup heavy cream
2 oz. bittersweet chocolate
1/2 lb. bulk Andes mints, chopped
1 cup mini chocolate chips
1. Make the brownies: butter or line with parchment a 8 x 8-inch pan and preheat the oven to 350 degrees.
Melt together chocolate and butter, let cool while you prepare the rest. Combine flour and salt in a bowl, set aside.
Beat eggs with an electric mixer on high until thickened, about 3 minutes, then gradually add the sugar while the mixer is running.
Add melted chocolate and vanilla, reduce speed to low and add flour. Mix until just combined. Pour batter into pan and bake 35-40 minutes.
Let brownies cool thoroughly, cut into 1-inch squares.
2. Make the crust: preheat oven to 325 degrees. Thoroughly butter a 9-inch springform pan or line with parchment, extending up the sides. Wrap the outside of the pan with foil, also extending up the sides.
In a food processor, pulse graham crackers 8-10 times to make fine crumbs. Melt butter and pour into processor along with sugar. Pulse 8-10 times more to combine, then pour into prepared pan.
Press crust onto bottom of pan and about 1-inch up the sides. Bake 10 minutes.
3. Make the Cheesecake: preheat oven to 350 degrees. Place 1/3 cup of sugar, cornstarch, and one package of cream cheese in a bowl. Mix with an electric mixer on low until well combined. Add remaining cream cheese, one package at a time, periodically scraping sides of bowl.
Add remaining sugar, then eggs one at a time. Beat in cream until just blended. With a spatula, fold in chopped mints, then put half of the batter in a separate bowl. Melt chocolate and stir into one bowl of batter.
4. Assemble the cheesecake: scatter crust with brownie squares, mostly covering the bottom. Eat the rest! Spoon the cheesecake batter on top of the brownies using alternating spoons of white and dark batter. Smooth the top, then create a swirl pattern using a thin knife and drag it through the top inch of the cake in figure-8 patterns.
Place the cheesecake in a shallow pan filled with water–the water should come about 1-inch up the side of the pan. Bake for one hour and fifteen minutes. The top will be browned and the center will still jiggle.
Remove the cheesecake to a rack and do not disturb for two hours. After two hours, remove the foil, cover with plastic wrap and refrigerate at least four hours before serving. The cake can be frozen for up to one month, if necessary.
Before serving, remove the side portion of the pan. Sprinkle the mini chocolate chips on top of the cake around the outside, forming a ring. Make sure to slice the cake with a thin, straight edged knife, not a serrated knife. Enjoy!
These are my dad’s favorite cookies. They are so very very bad and so very very delicious! They’re chewy yet crispy on the edges.
Butterscotch Oatmeal Cookies
Makes 3 dozen
1/2 cup butter (softened)
6 Tablespoons brown sugar
6 Tablespoons sugar
1/2 teaspoon vanilla
1/2 teaspoon water
1 egg
3/4 cup unsifted flour
1/2 teaspoon soda
1/2 teaspoon salt
1 cup quick cooking rolled oats
6 ounces butterscotch bits
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup flaked coconut
Preheat oven to 375 degrees. Grease cookie sheets.
Cream butter and sugars. Beat in vanilla, water and egg until combined.
Sift flour, salt and soda together. Add to creamed mixture, stirring until combined.
Fold in oats, butterscotch bits, nuts and coconut.
Drop from teaspoon onto a greased cookie sheet.
Bake at 375 degrees for 10 minutes.
Let cool briefly before removing from cookie sheets.