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)
Smothered Chicken
6 boneless skinless breasts( not a bad for you start, but it gets worse and better)
2 red, 1 green and 1 yellow pepper sliced thin ( just wait….)
2 large onions sliced thin (hold on….)
3/4 stick butter (or more) ( now we’re talkin)
11/2 cup favorite bbq sauce or homemade
1 cup jack cheese
1 cup sharp cheddar
1/4 cup crumbled cooked bacon
5 sliced scallions
Slice the chicken fancy style by starting with your knife level with your cutting board and slice through beginning with the fat end of the breast to make two thin cutlets. Season all the chicken with salt and pepper. In a large skillet, saute the onion and pepper in butter until they are very soft–about 15 minutes. Fire up the grill for the chicken. coat each cutlet with bbq sauce and grill on med-high for about 3 min per side. Use the largest platter you have to mound the chicken up(or a jelly roll cookie sheet with sides), pour the leftover bbq sauce over chicken, add the peppers and onions and top with cheese. Place under a heated broiler until cheese melts. Sprinkle on the scallion and bacon. This is a huge favorite in or family and is usually chosen as a birthday dinner for at least one of the 6 of us. We always always serve it with homemade whipped potatoes.
When it’s time for the holidays, it’s time for “Mystery Drops” — so named, because people usually can’t figure out what exactly what’s in them! You’ll need:
2 cups of sugar
2/3 cup milk
2 teaspoons vanilla
6 tablespoons peanut butter (smooth or crunchy)
1 sleeve of saltine crackers, crumbled into small pieces
1. Prepare several plates or cookie sheets by lining them with waxed paper.
2. Combine the milk & sugar in a saucepan, boil for 3 minutes, then remove from heat.
3. Stir in the vanilla, peanut butter & crumbled crackers.
4. Moving quickly, drop by tablespoonfuls onto the waxed paper-lined plates.
5. Let cool until drops are set enough to pick up.
After they are fully set, these drops are very portable — perfect for sharing with friends & family! (A few wrapped in colored cling wrap make pretty good stocking stuffers, too.)
Pumpkin* Chocolate Chip Cookies – Super Yummy (and you can assuage the guilt somewhat by thinking that they’re good for you because they have veggies in them!)
1 stick salted butter
1 1/3 c. sugar
1 egg
2.5 c flour — i use 2:1 ratio of white and wheat flour
10 oz (1 can) pumpkin
1 tsp baking powder
1 tsp baking soda
1 generous tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
pinch salt
mix it all together and drop onto cookie sheets, bake at 350 for approx 12 min.
*sweet potato works equally well!
Oh so good nut goody bars
These are so rich, I once added an extra two sticks of butter and no one noticed!
1 (12 oz) pkg butterscotch chips
1 (12 oz) pkg semi-sweet chocolate chips
1 (18 oz) jar creamy peanut butter
1 cup butter
1 (3oz) pkg regular vanilla pudding
2/3 c evaporated (not sweetened condensed) milk
1 (2 lb) bag powdered sugar
2 teaspoons maple flavoring
16 oz cocktail peanuts
Directions:
To make the chocolate layers: melt butterscotch chips, chocolate chips, and peanut butter in a saucepan over low heat. Stirring to combine. Spread half of this mixture in the bottom of a greased 9×13 cake pan, and refrigerate until firm.
To make the middle (nougat) layer: in a separate saucepan, melt butter. Stir in pudding and evaporated milk. Stir, cook until thickened but not boiling. Add maple flavoring and powdered sugar, stir until completely combined. Spread over chocolate layer and refrigerate 30 minutes.
For top layer: stir peanuts into remaining chocolate mixture- reheat on low if it’s too hard to stir. Spread over nougat, and refrigerate until firm. Cut into squares and transfer to a container with a tight- fitting lid. (this is a good time for sampling- no one will know how many bars you started with!) store in refrigerator.
Jill’s Gingersnap Cookies
An absolute favorite in the fall and winter. These cookies are chewy and the candied ginger brings out the spice.
1 1/2 cups softened butter
2 cups sugar
2 large eggs
2 teaspoons vanilla
1/2 cup light molasses
4 cups flour
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons cloves
2 teaspoons ginger
2 teaspoons salt
1/2 cup candied ginger, chopped into 1/2″ pieces
Cream together butter and sugar. Add eggs, vanilla and molasses. Mix well. Add flour, baking soda, spices and salt to molasses mixture. Mix well. Stir in candied ginger. Roll into 1″ balls and dip in sugar. Place on ungreased cookie sheet and bake at 375 degrees for 10 minutes.
These cookie are great with some vanilla ice cream in between for an ice cream cookie sandwich!
Pumpkin Bread. I LOVE this stuff! I never fails, everywhere I take it….someone wants the recipe. I took it to the staff at my doctors office…they called the next day asking for the recipe!
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat to 350. Makes 2 large loaf pans (grease and flour).
Mix all wet ingredients well, mix dry separately then add to wet until well mixed.
Takes about 45-50 mins til done (toothpick test).
Enjoy!!
Loulou from Montreal: I’ve been cooking these cookies since I was 7 years old. It was from an old cookbook from the 1920’s. I modified the recipe at that time to include chocolate but you can add whatever you want because the base recipe can withstand anything and is delicious on it’s own too. An added bonus, the recipe makes you feel good about yourself because of the use of all-bran. Easy to do, easy to modify too for health reasons. Everybody loves them, especially the chocolate version……my all time favorite. You will see…..just give them a try and you will be addicted to them.
Loulou’s ‘Almost’ guilt-free convertible chocolate chips cookies
1/2 cup butter
2/3 cup packed brown sugar (1/2 cup for less sugary cookies)
1 egg
1 1/4 cup flour
1/4 cup all-bran
1 teaspoon baking powder
1/4 teaspoon salt
1 – 1 1 /2 cup your choice: chocolate chips, raisins, dry fruits, etc. (optional)
1/2 cup nuts (optional)
The rule of thumb is to respect the ratio of 1 1/2 cup total of chocolate, nuts, coconut or fruits. Be creative.
Preheat the oven at 325F.
Mix butter with brown sugar. Add the egg and mix until it is smooth. Reserve.
In another bowl mix together the flour, baking soda, salt and all-bran. Add to the butter mix.
Add your creativity: chocolate (mix of three chocolates or only dark or milk chocolate), nuts (any nuts you like), caramel chips, peanut butter chips, coconut, dried fruits(don’t limit yourself to raisins). THE RULE: be creative!!!!!!
Bake for about 10 minutes until the borders start to become brown. It depends on the size of the cookies. You can make them any size you want too, even the giant sizes.
This recipe can be doubled very easily too. Just multiply everything by two.
Hint: if you have a problem with regularity…. these cookies are famous among my friends to help nature a little bit…..
Do you know of any cookies that do that much? It is almost indecent but these cookies are shameless and like to brag about it!!!
Bon appétit!!!!!
Creme Brulee – so excellent I only make it once a year, but dream about it the rest of the time!!
Heat until almost to a simmer: 2 c. heavy cream
In medium size bowl, stir with wooden spoon until just blended: 8 large egg yolks or 3 large eggs and 1/2 c. sugar.
Gradually stir in cream to the egg/sugar mixture. Add 3/4 t. vanilla.
Pour into six to eight 4-to-6 ounce ramekins and place in water bath. Set the pan in the oven and oven temperature to 250 degrees F. Bake 60-90 minutes, until custards are still slightly quivery in the center. Cover with plastic and refrigerate at least 24 hours.
Method 1: Before serving sprinkle 2 t. sugar over each surface and caramelize using a propane torch. Serve immediately.
Method 2: Using granulated brown sugar sprinkle over top of custards. Turn oven broiler on high and let heat for 2-3 min. Arrange custards on baking sheet. Broil custards – watch closely – not all sugar will be melted evenly. It’s part of the charm!
Serve immediately.
Pumpkin Chocolate Chip Cake
1 Large Can Pumpkin
1 Spice Cake Mix
3 Cups of Chocolate Chips
Mix together Spice Cake Mix as directed on the box. Then add the Pumpkin and Chocolate Chips.
Bake at 350 for about 30 minutes (do the toothpick check to be sure).
Frosting:
8oz Cream Cheese
1 1/2 Cups Powdered Sugar
1 tsp Vanilla
8oz Cool Whip (Small container)
Mix the cream cheese to soften it, then added powdered sugar and vanilla. Whip in the Cool Whip last. Apply frosting once cake has cooled.
Here’s my entry for the It’s Good To Be Bad recipe contest. These are like little pecan pie bites!
Pecan Squares
2 c all purpose flour
2/3 c powdered sugar
3/4 c butter, softened
Sift flour and powdered sugar together. Cut in softened butter using a pastry blender or two knives until mixture resembles course meal. Pat dough into the bottom and up the sides of a lightly greased 13×9 baking dish. Bake at 350 degrees for 20 minutes or until edges are slightly browned.
1/2 c firmly packed brown sugar
1/2 c honey
2/3 c butter
3 T whipping cream
3 1/2 c coarsely chopped pecans
Bring sugar, honey, butter and whipping cream to a boil in a saucepan over medium high heat. Stir in pecans and pour over baked crust. Bake at 350 degrees for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.
Makes about 28