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 Bark
3 lb White Chocolate
3 lb Milk Chocolate
1 small bag of pretzel sticks – broken up (~12-16 oz)
2-3 lb blanched or dry roasted peanuts w/o skin (I wasn’t sure if I was to use salted or unsalted so I did half unsalted and half lightly salted – seemed to turn out fine 🙂 )
1 pkg Double Stuff Oreos – crushed with a rolling pin in a large Ziploc bag- it is rather messy
Warning: This recipe is a little messy with all of the crushing and then cutting apart.
Mix broken up pretzels, peanuts and crushed oreos in a LARGE bowl.
Melt white chocolate and mix into pretzel mixture.
Spread onto 2 cookie sheets w/ sides lined with parchment paper or waxed paper. (I did spread one batch over 3 cookie sheets, but that batch then required more milk chocolate).
Refrigerate sheets ~ 10 – 15 minutes until hardened.
Melt milk chocolate and spread over mixture on cookie sheets.
Refrigerate sheets again ~ 15 – 20 minutes until hardened.
Break into chunks and enjoy. I used a knife to cut them up a little bit and it seemed like a good method.
My family would strongly recommend that you save the small chunks / dust that comes off as you are breaking it apart. It is quite tasty. My mother-in-law will save it and put it on ice cream. We just put it in a bowl and eat with a spoon 🙂
Pasta alla Vodka
1/4 c. olive oil
5 cloves garlic, minced
1.5 t. salt
0.5 t dried red pepper flakes
1 can (28 oz) crushed tomatoes in puree
1 lb. spicy Italian sausag
1 lb. penne
1 c. whipping cream
2 T. vodka
2 T. parsley
salt and pepper
Parmesan cheese
Heat olive oil in large, deep skillet over medium heat. Add garlic, slt, and red pepper flakes and cook, stirring often, for 2 – 3 minutes. Add tomatoes. Simmer uncovered, stirring occasionally, while following the rest of the steps.
Cook sausage in another skillet, breaking into smaller pieces as it cooks. Drain fat (or pat sausage dry with a paper towel) once it is cooked. Add to the simmering tomato sauce, stirring occasionally.
Boil salted water. Add pasta and cook until al dente. Drain pasta and add it to the tomato sauce. Add cream and vodka and toss. Cover skillet and reduce heat to low. Let it sit for a few minutes. Add parsley, season to taste with salt and pepper. Top with Parmesan cheese and serve.
KATHARINE HEPBURN’S BROWNIES
1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
2. Stir in 1 Cup sugar; add 2 eggs and 1/2 t. vanilla and beat the mixture well.
3. Stir in 1/4 Cup all-purpose flour and 1/4 t. salt (You can add 1 Cup chopped walnuts here, if you want)
4. Bake the brownies in a buttered and floured 8-inch square pan at 325 degrees F for about 40 minutes.
Once they have cooled, cut into squares, or pile them on a fancy plate with a little blob of creme fraiche and a scattering of shaved chocolate.
Enjoy!
Grandma Spargo’s Brownies
Put in a saucepan, in order, to melt on low-medium:
1 stick butter (or margarine) on top of
2 squares of baking chocolate
When melted, add 1 cup sugar
Remove from stovetop; add a pinch of salt and a pinch of baking powder
Beat in 2 eggs, 1/2 cup flour, and 1/2 cup nuts (or more!)
Spread in a greased baking pan and bake at 350 degrees until you can smell it’s done. Honestly, we’ve never timed Grandma Spargo’s recipe! You’ll be able to tell… yummy brownies each and every time!
This is so easy, it’s scary.
Maggie’s Mad Fudge
1 12 oz bag of chocolate chips (just your normal bag of choc. chips)
1 can sweetened condensed milk
1 tsp. vanilla
Options: 1 tsp of kahlua or peppermint schnapps. Nuts are good too, just don’t go overboard or it doesn’t mix well.
Pour all ingredients into a microwavable pie pan. The glass ones work best. Microwave for 45 seconds. Stir. Microwave again for 15 seconds – just enough time for you to lick the stir spoon. Keep this up until all of the chips are melted and everything is mixed together.
Let it set up. Cut and eat happily.
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons chocolate chips
A small splash of vanilla extract
1 large coffee mug
Add dry ingredients t o mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Brownie Pie
1 cup unsalted butter
4 ounces unsweetened chocolate
2 tsp vanilla
pinch salt
4 large eggs, beaten lightly
1/2 cup flour
2 cups sugar
1 cup chopped pecans (optional)
Preheat oven to 325 degrees. Butter a 10 inch pie pan.
Melt butter and chocolate in sauce pan over very low heat until melted. Set aside to cool for 10 minutes. Whisk the flour, sugar and salt together in large bowl. Add beaten eggs to to flour mixture and stir until incorporated. Add cooled chocolate/butter mixture and vanilla. Stir until well mixed. Pour into pie pan and sprinkle chopped pecans on top. Bake for 25-30 minutes.
Let the pie cool for 15 minutes. Slice into wedges and serve warm or room temperature — with vanilla ice cream!
Spinach Balls
Yield: 46 appetizers.
3/4 cup (1 1/2 sticks) butter
2 (10-ounce) packages frozen chopped spinach, thawed in the microwave or overnight in the refrigerator
6 large eggs
1 (6-ounce) box chicken-flavored stuffing mix
1 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
Cut butter into 6 pieces; place in a 2-cup glass measure. Microwave on high, covered with a paper towel, until melted, about 1 minute.
Meanwhile, place the spinach in a colander; squeeze out most of the water, using your hands or the back of a spoon. Set aside.
In a large mixing bowl, whisk eggs until foamy. Add spinach, stuffing mix, melted butter, cheese and pepper. Stir until thoroughly combined. Roll into balls about 1 1/2 inches in diameter (see note). Place the balls on a cookie sheet; freeze, then transfer to a heavy-duty zipper-top plastic bag.
When ready to bake, preheat the oven to 350 degrees. Place the frozen balls on a cookie sheet; bake until the bottoms are lightly browned, 12 to 15 minutes. (The balls can be baked without being frozen. Baking time is 8 to 10 minutes for unfrozen balls.) Remove from the oven; use a spatula to transfer the balls to a serving platter. Let cool slightly, and serve.
Note: For best results, portion the mixture with a standard cookie-dough scoop. These scoops are inexpensive and generally available wherever cooking tools are sold.
Chocolate Chocolate Chip Cookies
1 devils’ food cake mix
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
2 cups chocolate chips
1 cup rolled oats
1/2 cup chopped walnuts
In a large bowl, mix cake mix, oil and eggs. Stir in vanilla. Add chips, oats, and nuts. Stir to combine. Drop by large teaspoonfuls onto ungreased cookie sheets and bake at 350 for 8 to 10 minutes. These are gooey and delicious!
Sinful Spinach Souffle
1 pound cottage cheese
1/2 pound sharp cheddar cheese
2 packages of frozen chopped spinach – thawed and squeezed dry
3 Tablespoons flour
1/2 stick of butter – melted
3 eggs
minced garlic to taste
salt and pepper to taste
Mix all ingredients in the order above. Place in a large baking dish and bake one hour at 350 F.
Not only is this so easy – it is so yummy, breakfast lunch or dinner. I grew up with my family calling it a vegetable…
ENJOY!