It’s Good to be Bad Recipe Contest
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)
225 Comments
Post a comment
Donna’s coffee cake
combine:
2 cups flour cinnamon, sugar and walnuts to taste
1 cup sugar
1 tsp. baking soda
1 tsp. baking power
dash of salt
1/2 cup (1 stick) melted butter
egg beaters (equivalent to 2 eggs)
1 cup non fat french vanilla yogurt
mix above ingredients and beat until smooth. Pour 1/2 of mixture into greased and floured bundt pan. Add cin, sugar, nut mix on top of batter. Add remaining batter and sprinkle top with cin, sugar nut mix. Bake at 350 degrees for 40 min.
This is a traditional Thanksgiving dish in our family -Thanksgiving wouldn’t be the same without it! I have modified it to make it “slightly” more healthy!
1 Can cream corn
1 Can corn – drained
1 boc Jiffy Corn Muffin Mix
1 C fat free plain yogurt
3 eggs
1 stick butter, melted
1/4 C fat free mayonnaise
1 C grated cheddar cheese – use can use 1/2 reduced fat cheese
Combine all ingredients. Pour into a buttered round casserole dish. Bake 350 oven for 50-60 minutes until center is firm.
Fruit Dip
8 oz cream cheese
7 oz jar marshmallow cream
One squeeze of fresh lemon juice
Dash salt
Let cream cheese come to room temperature and mix it with other ingredients. Recipe can be doubled or tripled to serve more people. Good with any fresh fruit. Store in refrigerator.
America’s Test Kitchen has the best MASTER Recipe for crispy-on-the-outside-and-gooey-in-the-middle Chocolate Chip Cookies. I modified it to our taste and it still worked. Substituting 1/2 Almond Flour and 1/2 Whole Wheat Flour for All Purpose Flour AND doubling the vanilla. ALL room temperature ingredients are essential.
If your going to have cake this is the one!
Carrot Cake
2 cups sugar
4 eggs
1 1/2 cups oil
2 tsp soda
2 cups sifted flour
2 tsp baking powder
2 tsp cinnamon
4 cups grated carrots
3/4 cups nuts
Beat sugar and eggs until thickened. Stir in oil. Sift flour, soda, baking powder, and cinnamon; stir into egg mixture. Fold in carrots and nuts. Spoon batter into floured and greased 9 x 13 pan. Bake at 350 degrees for 35 to 40 minutes.
Let cool and spread frosting on top:
Frosting:
Mix 8 oz cream cheese, 1/2 cups butter, 1 tsp vanilla, and 1 tbsp powdered sugar.
Eggnog Pound Cake with Rum Glaze
Cake:
½ c dried currants
2 Tbsp dark rum (or water)
3 c all-purpose flour
2 tsp baking powder
¼ tsp salt
1/8 tsp nutmeg (freshly ground is best!)
1 c (2 sticks) unsalted butter
2 c sugar
3 large eggs
1 c eggnog mixed with
1 tsp pure vanilla extract
Glaze:
2 Tbsp dark rum
2 Tbsp water
¾ c granulated sugar
Have ingredients at room temperature.
Cake: In a small bowl, soak dried currants in rum for 15 min. Adjust rack in lower third of oven; preheat to 325 F (350F if pan doesn’t have dark finish). Butter and flour 9½“diameter Bundt Pan. Sift together flour, baking powder, salt & nutmeg. With an electric mixer on medium speed, beat butter until creamy, 20-45 sec. Add sugar & beat until light & fluffy, about 5 min; scrape bowl occasionally. Add eggs, one at a time, beating well after each addition. At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin & end with dry ingredients); scrape bowl occasionally. Gently fold in currants and any remaining rum. Spoon batter into pan; spread evenly. Bake 55-65 min or until cake springs back when lightly touched in center & pull away from sides of pan. Cool upright in pan on rack for 10 min.
Glaze: In a small bowl, blend rum, water and sugar. Invert cake onto rack over sheet of waxed paper. With pastry brush, brush surface of cake with glaze. Cool completely before serving.
Serves 20 (ha!)
Grandma Uebelhor’s Cobbler
Ingredients
4 cups fruit
Batter
8 tablespoons Margarine (stick)
1½ cups sugar
2 cups flour
1½ teaspoons salt
2 teaspoons baking powder
1-cup milk
2 tablespoons cornstarch
1½ cups sugar
2 cups boiling water
Instructions
Place fruit in 9×13 glass baking pan. Cream Margarine and 1½-cup sugar. Add flour, salt, milk and baking powder. Beat well, spread over fruit. Mix 1½-cup sugar and cornstarch together and sprinkle over batter. Pour boiling water over batter (this will make the pan very full (a tip from my Mom: put the baking pan in the oven and pour the water over the batter. This makes it much easier since you don’t have to carry the pan to the oven and risk spilling it.) Bake at 350 degrees for 50 minutes – top should be nicely browned.
Carme Pecan Pie
36 caramels
1/4 cup water
1/4 cup butter
3/4 sugar
1/4 tsp salt
1/2 tsp vanilla extract
3 eggs beaten
1 cup pecan halves
9 inch unbaked pie shell
Melt caramels with water and butter in a heavy saucepan over low heat. Tir occasionally until smooth. Combine sugar, salt, vanilla and eggs. Gradually add caramel sauce, mix well. Stir in pecan halves, pour mixture into pie shell and bake 45 min. at 350 degrees. The filling firms as it cools. Serve with a dollop of whip cream. Enjoy!
Oreo Truffles
1pkg. Cream Cheese
1pkg. Oreo cookies
6 oz. choclolate chips (Milk choclolate) for dipping/drizzle
Pulse cookies in food proccessor until it makes a fine crumb. It may take a few tries. Also helpful to pulse maybe 10 cookies at a time.
Place cookie crumbs in a large bowl. Add cream cheese and mix well. Mixture will be a bit stiff.
Roll into 1 inch balls, place on cookie sheet lined with parchment paper. If dough is too soft, place in fridge for a few minutes.
Melt chocolate chips and place in a sturdy zip lock bag. Drizzle melted cholcolate on top of cookies. Can also be dipped in the melted cholcolate . Refridgerate so choclolate firms up. Serve on platter and watch them go!!! They are very rich, but very worth it! Enjoy
Amazing Macaroni and Cheese
1lb. Elbow Macaroni
1 qt. Small Curd Cottage Cheese
1 pint. Sour Cream
2 C. Mozerella Cheese (shredded)
2 C. Co-Jack Cheese (shredded)
2 C. Sharp Cheddar Cheese (shredded)
1 t. Minced Garlic
Salt and Pepper to taste
Cook macaroni according to package directions. (Don’t over cook.) Drain well and put in large bowl. Add all remaining ingredients and turn into a buttered 9 x 13 cassarole dish. Bake at 350 until bubbly and slightly brown on top. 45 min – 1hour.
Delicious.
Options: I sometimes add chopped spinach to this dish.