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)
Natalie’s Peanut Butter Chocolate Chip Cookies-These are worth every calorie! They are a hit anywhere I take them!
1 Cup Peanut Butter
3/4 Cup Butter Flavor Crisco
1 Stick Real Butter
1 Cup Brown Sugar
1 Cup White Sugar
2 eggs
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
2 1/2 Cups flour
1 (12 ounce) Bag Semi-sweet Chocolate Chips
1 (12 ounce) Bag Chocolate Chunks
Pre-heat oven to 350 degrees.
Mix Peanut Butter, butter, butter flavor crisco, brown sugar and white sugar. Add 2 eggs. Mix thoroughly. Add Baking Soda, salt and flour. Mix thoroughly. Add Chocolate chips and Chocolate Chunks. Make balls about the size of a golf ball and place on a non-stick Air-bake Pan (I like these pans because it keeps the cookies from burning). Press the balls with a “sugared” fork (Simply dip the fork in sugar- the sugar will stick to the fork after pressing into the 1st ball). Bake for 17 – 20 Minutes.
Makes about 3 dozen (Good-Sized) cookies.
Ha! Ha! Bars
1 Cup milk chocolate chips
1/4 C butterscotch chips
1/4 C creamy peanut butter
Filling:
1/4 C butter
1 C sugar
1/4 C evaporated milk
1 1/2 C marshmallow creme
1/4 C peanut butter
1 tsp. vanilla extract
1 1/2 C chopped salted peanuts
Caramel layer:
1 (14-oz) pkg. caramels
1/4 C whipping cream
Topping:
1 C milk chocolate chips
1/4 C butterscotch chips
1/4 C creamy peanut butter
Line 13 x 9 x 2-inch pan with foil, (butter the foil). combine first 3 ingredients in microwavable bow. Zap until melting. Stir until smooth. Spread in pan, chill until set. For filling melt butter in a heavy saucepan over medium heat. Add sugar and evaportated milk; bring to gentle boil. Reduce heat to medium-low; boil and stir for five minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Chill until set. Combine caramels and cream in saucepan. Heat over low heat until melted and smooth. Cook and stir four minutes longer. Spead over filling. Chill until set. In microwavable bowl, combine choc. and butterscotch chips, and peanut butter. Zap until melting, Stir until smooth. Pour over caramel layer. Chill at least 4 hours, (or put in freezer if quicker consumption is desired). Remove from refrigerator 20 minutes before cutting. Remove from pan and cut into 1-inch squares. Makes about 8 dozen.
*these bars to take a bit of time to make but they are sssooooo worth the effort!
Apple/Rum Raisin Cobbler.
Soak 3/4 cup of raisins in your favorite rum, until raisins swell, and there is little rum left (approx. 1 hour). Peel and slice 10-15 apples, and heap in a 8 by 11 baking dish. Mix in raisins, and pour excess rum over all (or drink it). Dust with cinnamon. Cut 1 stick butter into 1 cup white flour, 1 tsp. of salt, and 1 cup white sugar. Sprinkle over cut apple/raisin mixture. Bake in 375 F oven for approx. 45 minutes, or until brown on top and bubbling underneath. Eat, with tablespoon, over oven. Or, if fancy, in bowls, with ice cream.
Pumpkin Roll
Serves 10
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
Sift together:
3/4 cup flour
1 tsp. baking powder
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 cup finely chopped pecans
Filling:
1 cup powdered sugar
4 tbsp. margarine or butter
6 oz. cream cheese
1/2 tsp. vanilla
1. Preheat oven to 375 degrees
Grease and flour 15x10x2in. jelly roll pan
2. Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice.
3. Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10minutes, then turn out on a clean tea towel sprinkled with powdered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise.
4. Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Reroll (without towel), cover with plastic wrap and chill at least one hour.
Scotch Eggs
Hard boil eggs. Peel.
Mold bulk sausage meat around each egg.
Roll in bread crumbs.
Deep fry.
When cool, cut into quarters and share with friends.
After Eight Brownies
(named after the chocolate mints, or because you can eat them after 8 – am or pm)
Layer 1 – Your favorite brownie recipe, undercooked by 5 minutes, here’s my fav:
4 oz baking chocolate
1.5 sticks butter
Melt together on stove or in microwave
Stir in 2 cups sugar
Stir in 3 eggs, 1 tsp vanilla, and 1 cup flour
Butter or grease a 9×13 inch pan
Bake at 350 F for 30 minutes
Cool completely
Layer 2 –
Mix well: 8 oz cream cheese, 1 stick butter, 1 cup confectioner’s (powder) sugar, 3 Tbsp creme de menthe
Spread over layer 1 and refrigerate
Layer 3 –
Melt together: 8 oz chocolate chips, 6 Tbsp butter. Spread over layer 2 and refrigerate.
Cut into good sized brownies and enjoy! These are the best!
Everything is better with bacon!!
Bacon Chocolate Chip Cookies
2 cups Flour
1 teaspoon Baking Soda
¼ teaspoons Salt
1 cup Butter, Softened
¾ cups Sugar
¾ cups Brown Sugar
1 teaspoon Vanilla
2 whole Large Eggs
2 cups Chocolate Chips
10 slices Bacon, Cooked To A Crisp
Instructions
Preheat oven to 375° F.
Cook bacon until it’s crispy. Let cool and cut into itty bitty pieces.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Add chopped, cooked bacon and mix for 1 minute. Stir in chocolate morsels.
Chill for 15 minutes.
Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely
Freaky Good Fritoes
10 1/2 ounces corn chips
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 Package milk chocolate chips
Directions
1.In a greased 10 x 15 inch pan, place the corn chips.
2.In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level.
3. Place the chocolate chipa in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.
Pumpkin Bread Scrump-dilly-icious
1C Sugar
1/2C Brown Sugar
1C Canned Pumpkin
1/2C Canola Oil
2 Eggs, beaten
2C Sifted Flour
1tsp Baking Soda
1/2tsp each Salt, Nutmeg and Cinnamon
1/4tsp Ground ginger
1C Raisins
1/2C Chopped nuts
1/4C Water
Combine sugars, pumpkin, oil and eggs; beat until well blended. Sift together flour, soda, salt and spices; add to wet ingredients and mix well. Stir in raisins, nuts and water. Spoon mixture into well greased 9x5x3” loaf pan. Bake at 350F for 65-75min. Turn out onto rack to cool. (I actually also put this into small loaf pans for gifts – it bakes up a little better in the smaller pans)
7 Layer Fudge
Preheat oven to 350 degrees
1 stick butter melted in 9×13 pan
1 1/2 cups Cinnamon graham cracker crumbs
3/4 cup chocolate chips (i use dark chocolate, but all kinds work)
3/4 cup butterscotch chips
1 cup flake coconut (sweet kind)
1 cup chopped macadamia nuts (or pecans or walnuts)
1 can sweetened condensed milk
Pour crumbs evenly over melted butter.
Layer chocolate chips, butterscotch chips, coconut and nuts on crumbs.
Finally, pour condensed milk over the entire thing.
Bake for 30 minutes. Cool for at least 20 minutes, slice and enjoy!!!
This recipe is so versatile…you can mix and match all types of nuts and chips, as well as using different flavors of graham cracker crumbs.