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)
My family and I had a dish similar to this at one of our favorite restaurants. I just had to re-create it at home, and now I make it every year for Christmas…hence the name “Christmas Dinner.” I wing the exact measurements to suit my taste.
1 lb spicy Italian sausage
Dry white wine
3-4 garlic cloves, minced
Pinch of red pepper flakes (if you want some extra bite)
1/4 – 1/2 c heavy whipping cream
1 c freshly grated Parmesan
1 lb penne rigate
Salt (as desired)
– Fill a large pot with 4-6 qt water over heat (for pasta).
– In a large saucepan, cook sausage over high heat.
– Once sausage is cooked, remove it from the saucepan, retaining the fat in the pan.
– Add pasta to boiling water.
– Deglaze the pan with white wine (once around the pan with your pour to begin); lower heat to medium.
– Add 1/4 c heavy whipping cream, stir.
– Drain cooked pasta, retaining 1 c pasta water to use in sauce if needed.
– Add Parmesan slowly, stirring constantly.
– Fold sausage into the sauce.
– Fold in pasta to sauce. Add salt if needed.
– Add additional cream or pasta water, depending upon desired thickness.
– Serve immediately in warm bowls, and preferably with ciabatta on the side.
Buon appetito!
Decadent Chocolate Brownies
1 Box brownie mix-dark chocolate is my favorite, but any kind will do
1 bag of chocolate chip morsels-I prefer the chocolate/peanut butter mix, but again, whatever floats your boat
1 can of double chocolate chip icing-Duncan Hines
Follow the directions for making brownies, add the bag of chips. Bake according to the directions on the box. Let cool and add icing on top. Refrigerate them and they become chewy and crunchy like on top. Store in an air tight container with a slice of bread in them and they stay soft.
Be prepared for a little bit of heaven…or, the very least, a moment of happiness~
Seven Layer Bars
1 cup chocolate covered toffee bits
12 graham crackers broken into pieces
1 stick of butter
1 cup milk chocolate
1 cup Rice Krispies
1 cup chopped pecans
1 cup semi sweet chocolate chips
1 cup sweetened shredded coconut
2 14 oz cans sweetened condensed milk
Preheat over 350 degrees.
Process toffee bits in food processor for 10 pulses. Add graham crackers and process to fine crumbs. Drizzle melted butter over crumbs and pulse to incorporate. Sprinkle crumbs into prepared pans and press into an even layer. Bake until fragrant about 10 min. Remove from oven, sprinkle with milk chocolate and let sit until chocolate softens about 5 mins. Smooth chocolate into an even layer. Layer Rice Krispies, pecans, chocolate chips, and coconut into pan. Pour condensed milk evenly over top. Bake bars until golden brown 25 to 30 mins. Let cool completely before slicing.
This is the best guilty pleasure of the holidays. One or two of these will keep you satisfied all day.
Cookie Dough Truffles
½ cup butter
¾ cup brown sugar
1 tsp. vanilla or almond extract
2 cups flour
1 can sweetened condensed milk
½ cup mini chocolate chips
Dark candy coating
Chocolate sprinkles
Cream the butter and sugar until fluffy. Beat in vanilla or almond. Add flour slowly, alternating with milk. Stir in chocolate chips. Shape into 1-in. balls, place on wax paper-lined baking sheets and put in the fridge for an hour or two.
Melt the candy coating, dip the balls in the coating, and set on the wax paper-lined baking sheets. Top with a few sprinkles immediately, or they’ll set too fast for the sprinkles to stick.
Keep the refrigerator.
Makes about 30
Fun Marshmallow Bars
1 package (18-1/4 oz.) Devil’s Food Cake Mix
1/4 Cup Butter or Margarine Melted
1/4 Cup Water
1 Egg
Combine and Mix Well, Press Into a 13 X 9 Baking Dish.
Bake at 375° for 20-22 Minutes.
Sprinkle with marshmallows, M&M’s and Peanuts. Bake 2-3 Minutes Longer.
Cool Before Cutting.
Decadent Chocolate Cherry Bread Pudding
6 large French croissants
4 egg yolks plus 3 whole eggs
2 cups heavy cream
1/2 cup milk
2 cups big white chocolate chunks
1 cup plump dried cherries
1 Tbsp. vanilla
1 1/2 cup sugar
1/2 tsp salt
Butter or PAM to coat baking dish
Raw sugar to sprinkle on top
1 Cut croissants on an angle (1-inch slices) and place in the bottom of a buttered baking dish.
2 Add the chocolate pieces and cherries on top of the croissants.
3 Mix together the yolks and whole eggs, cream, milk, vanilla, sugar, and salt.
4 Pour mixture over the croissants, pushing them down until all the liquid is absorbed into the bread pieces. (It’s okay if there is lots of liquid.)
5 Sprinkle raw sugar on top.
6 Bake at 300-350° (depending on your oven) for 30-40 minutes.
This dessert should remain very soft and moist. Start checking after 30 minutes. Filling should be soft-set, but not dry. Serve warm – especially nice with vanilla ice cream.
FYI: The recipe can use either white or regular chocolate chunks!
Preheat oven to 400.
To make crust, mix
1 cup sifted flour
¼ cup sugar
½ cup margarine
1 egg yolk
½ teaspoon vanilla
½ teaspoon lemon extract (or your choice of flavor)
Press 1/3 of dough onto the bottom of a spring foam pan and bake at 400 for 8-10 minutes. Cool.
In another bowl, mix
32 oz. cream cheese
1 ¾ cup sugar
½ teaspoon vanilla
½ teaspoon lemon extract
4 eggs and 2 egg yolks
1/2 pint heavy cream – I whip it to make it lighter
Spread remaining dough around sides; pour filling and bake at 500 for 8-10 minutes (until the top begins to brown) and reduce heat to 250 for 1 hour(may need to go a little longer depending on the oven). After it cools, refrigerate.
Holiday Fudge
4 1/2 cups white sugar
1 12 oz can evaporated milk
28 oz Hershey’s milk chocolate bars broken into pieces
12 oz semi-sweet chocolate chips
1 7oz jar marshmallow cream
2 cups chopped walnuts
1/4 cup butter
1 tsp vanilla
a pinch of salt
Slowly bring sugar, milk, salt and butter to a boil in a large heavy pot. Be very careful not to scorch the milk. Stir constantly for about 5 minutes until the sugar is completely melted and the mixture is foamy and thick. Remove pot from the heat and add the remaining ingredients. Stir until very smooth. Prepare an 8/5 x 11″ glass baking dish with cooking spray and spread the fudge into the pan. Cut into 1″ squares when cool.
Guilt-free variation: Head to the gym before making the fudge and walk the dog immediately after completing mandatory Quality Control Testing (SOMEone has to do it!)
Sea Salted Fudge Brownies
1 & 1/2 sticks unsalted butter
2 ounces unsweetened chocolate, chopped
1/4 cup + 2 tablespoons unsweetened cocoa
2 cups granulated sugar
3 large eggs
1 & 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon sea salt
Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil.
Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in cocoa, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter.
Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.
Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature.
KILLER CHOCOLATE CHEESECAKE
1 cup crushed vanilla wafers (about 30)
1/2 cup powdered sugar
1/3 cup unsweetened baking cocoa powder
1/3 cup melted butter
FILLING:
3 8-ounce pkgs cream cheese (soft)
2 cups (12 oz) semisweet chocolate chips (melted and cooled)
4 eggs
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
In a bowl, combine crushed wafers, sugar and cocoa; stir in butter. Press onto bottom of a greased 9-inch springform pan. Set aside.
In a larger bowl, beat cream cheese until smooth. Gradually beat in melted and cooled chocolate chips. Add eggs, beat on low just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet.
Bake for 40-45 mins at 325 degrees. Center should be almost set. Cool on a wire rack for 10 mins. Carefully run a blunt knife around edge of pan. Cool another hour. For extra flavor, sprinkle lightly with powdered sugar and a few thin lemon zests.
Refrigerate overnight. Refrigerate any leftovers.