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 Pudding Torte
Crust: 1 cup flour
1 stick butter
1/2 cup chopped pecans
Press into springform pan and bake at 350 degrees till golden.
1st layer:
8 oz cream cheese, softened
1 cup powdered sugar
2 cups cool whip
1 t almond extract
Blend together 1st layer ingredients and spread on cooled crust.
2nd layer:
2 packages instant chocolate pudding mixed with 3 cups mild. Spread on top of 1st layer. Top with cool whip and shredded chocolate.
Raspberry Orange Cheesecake
Crust –
1 c. almonds
1/2 c. flour
1/2 c. sugar
1/3 c. butter
pinch of salt
Blend the almonds in a food processor until finely ground.
Add sugar and flour and a pinch of salt. Grind until very fine and add butter. Let blend until it starts to stick together. Press into a cheesecake pan.
Filling –
4 – 8 oz. pkg. cream cheese
4 egg whites
1/2 c. sugar
1 t. vanilla
juice of one lemon or orange
6 oz. Polaner’s Orange jam
2 T. water
Beat the whites until soft peaks form.
Beat together cream cheese, sugar, vanilla and citrus juice. Fold in whites. Pour into the waiting crust and smooth over with a spoon.
Stir the 2 tablespoons of water into orange jam and dollop on to the filling.
With a butter knife, create a marbled effect in the top quarter inch of the cream cheese mixture.
Place on a rimmed cookie sheet and bake at 350 degrees for 50 minutes.
Slide a knife around the edges to keep it from cracking as it cools.
Top with fresh raspberries.
http://sarahsculinaryventures.blogspot.com/2010/09/rain-and-raspberries.html
Pepperoni Pizza Dip
2 cups shredded mozarella cheese
2 cups shredded cheddar cheese
1 cup mayo
1 cup chopped pepperoni
1 4oz. can chopped mushrooms
1/2 cup chopped red onion
1/2 cup chopped green pepper
1 small can chopped black olives
1 cup chopped green olives
Combine and spread in greased baking dish (9×13). Bake uncovered 25-30 minutes at 350. Grab your favorite tortilla chip and dig in!
Trifle decadence:
One sheet of baked brownies
2 prepared boxes of instant chocolate pudding
Cool Whip (semi-thawed works best)
Heath bar chips (can substitute chocolate shavings or crushed peppermint at the holidays, etc.)
Trifle bowl
Lay brownies at the bottom of the bowl. Top with chocolate pudding. Then layer on Cool Whip. Repeat until the top is reached. Sprinkle with heath bar chips. Keep cold until serving. It looks great and tastes even better!
This recipe is everything that is bad for you…but it’s absolutely delicious!
Chocolate Toffee
2 sticks of butter minus 2 Tablespoons
1 cup of sugar
1 cup of sliced almonds
5-6 Hershey bars
Toast almonds on aluminum foil. Mix together butter and sugar in a saucepan until it is the color of peanut butter. Pour it over the almonds. Lay 5-6 Hershey bars over the mixture. Spread the chocolate out with a spoon as it begins to melt.
Yum!
1,000 Laps Pecan Pie
(because it’ll take that many – around the pool, the park, etc. – to burn the calories but WELL worth it!)
]1 – 9″ deep dish pie shell OR 2 – regular pie shells
3 eggs, beaten
1 c light corn syrup
1 c sugar
2 T. melted butter or margarine
1 t. vanilla extract
1 t. almond extract
3 c. pecan halves
1-2 chocolate toffee bars, broken into pieces
Preheat oven to 350 degrees. Mix ingredients except for toffee pieces and pecans. When mixed well, then add pecans. Place pie shell/shells on foil lined baking sheet. Pour into pie shell/shells. Sprinkle toffee pieces on top. Bake at 350 degrees 50-55 minutes or until knife inserted near center comes out clean. Cool. Serve with whipped topping, or for sweet tooth overload, vanilla ice cream.
TIP: Keep pie edges from burning by wrapping with aluminum foil strips which will shield edges from excessive heat.
Ooooh, these peanut butter bars are SO naughty and tempting that you can’t stop eating them! They make a terrific homemade holiday gift for friends, too.
PEANUT BUTTER BARS
3/4 cup margarine, softened
1 1/2 cups peanut butter
3 cups powdered sugar
1 2/3 cups crushed graham cracker crumbs
1-11 oz bag chocolate chips (I like the 60% cocoa ones)
Mix all except chocolate together and pat firmly into a 9×13″ pan. Melt chocolate chips in microwave for 3:00 at medium power (5). Refrigerate until candy is firm. Cut into 1″ squares, only when at room temperature, or the chocolate topping will crack rather than slice.
Everytime I invited somewhere people ask me to bring this….oh so bad, but OH SOOoo good! and couldn’t get any easier!
Vidalia Onion Dip
1 large vidalia onion diced
1 cup Hellmans mayo
2 cups Jarlsberg swiss cheese – grated
mix all together and bake in a casserole dish @ 350, covered for 50 minutes, then uncovered an additional 10. until golden brown on top. serve with chibalta bread, or even a large round tuscan loaf (can be served right out of the bread bowl). yummmm!
Pumpkin Bars with Cream Cheese frosting!
Mix together :
2 cups flour
2 cups sugar
2 tsp.baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp salt
1 cup oil
1 (16 oz) can of pumpin
4 eggs
Bake in a greased 13×9 pan, 350 degree oven for 25-30 min.
Cream Cheese Frosting!!
Mix/beat together:
2 cups of powdered sugar
1/3 cup soft butter
1 (3 oz) pkg. of cream cheese
1 tsp. vanilla
1 Tblsp. milk
(if it doesn’t seem smooth enough, keep adding small amounts of milk until the consistency seems right) Enjoy!!!
French breakfast puffs
1 box moist delux yellow cake mix
melted butter
cinnamon sugar
Prepare cake mix according to package instructions and bake in mini muffin tins (baking time will be less than on the box because of the smaller size so keep an eye on them). Once cooled to the touch, roll mini cake muffins in the melted butter then immediately in the cinnamon sugar. Store in tupperware with waxed paper between layers of puffs to avoid sticking. So good but so bad, espcially since they are bite sized!