Good & Good For You

just a little food blog! needed a place to keep my family recipes that wasn't an easily lost or damaged notecard catalog

[foodffs]

Chocolate Peanut Butter Cheesecake

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Belgian Blueberry Waffles

Ingredients

1 3/4c flour

1T baking powder

1/2t salt

1 3/4c milk

2 large eggs

1/2c melted butter

1t vanilla extract

Instructions

Whisk the flour, baking powder and salt together in a medium bowl.

In another bowl, beat the milk, eggs, melted butter and vanilla extract.

Pour the milk mixture over the dry mixture and stir with a fork until just combined.

Let sit five minutes to allow the baking powder to activate. While waiting, heat up the waffle iron

Pour, or ladle, enough batter to cover about ⅔ of the surface (it will spread out!)

Once done, serve warm with syrup

Blueberry Syrup

Combine 1c blueberries with 1/2c of maple syrup in a small saucepan.

Cook over medium high heat, stirring until berries are mushy and syrup is thickened. Strain through a sieve.

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Peanut Butter Cake

Cook time: 60 minutes

Ingredients

1 stick butter, melted

1/2c creamy peanut butter

1c plain coffee

1c white sugar

1c packed brown sugar

2 eggs

1t vanilla extract (optional)

2c all-purpose flour

1t baking soda

1t salt

1/2c buttermilk

Instructions

Preheat oven to 350°F

Generously grease and flour a bundt pan. Set aside.

In a large bowl, mix butter, peanut butter, and coffee until well combined and creamy.

Beat in sugars, eggs, and vanilla.

Add flour and sprinkle baking soda and salt evenly over the mixture.

Add buttermilk.

Mix just until flour is well-combined; be careful not to overmix.

Pour batter into prepared pan and bake for 45-50 minutes.

Let cool in pan for 5-10 minutes before removing from pan and letting cool completely.

Frost and serve at room temperature

Frosting

1/4c creamy peanut butter

1 1/2c powdered sugar

1/4c heavy whipping cream (may need more for desired consistency)

1/2t vanilla extract

[gracelearns-blog]

Good morning! It’s Grace.

If you know me, you know I LOVE coffee. I usually drink it iced with soymilk and almond milk and it helps keep me awake and happy simply because I love the taste! And I am obsessed with the smell of coffee and coffee shops! Who’s with me? ;)

If you want to bring some variation into your mornings and have your coffee in other delicious ways, keep on reading! I’ve gathered some of my favorite recipes here that I love myself or plan on trying, for your to enjoy. Happy drinkin’ xo

{Any questions?}   {My Posts}

Iced Coffee Mocha by @illuminatedillumination​ 

Mocha Coffee

Easy Peppermint Mocha

Smores Iced Coffee

Easy Caramel Mocha Latte

Easy Homemade Iced Coffee

Nutella Blended Coffee Drink

Mocha Coconut Iced Coffee

Coffee Frappe

Cinnamon Dolce Latte

Walnut Coffee Frappe

Frozen Caramel Macchiato

Homemade Iced Coffee 

Vegan Caramel Frappe

Mocha Mint Iced Coffee

Vietnamese Iced Coffee

Coconut Latte

Mocha Coconut Frappe

Pumpkin Spice Latte

Peppermint Mocha

Cold Brew Iced Coffee

At Home Iced Coffee

Starbucks-Inspired Frappe

Skinny Vanilla Iced Coffee

Iced Caramel Macchiato

Cold Brew Caramel Frappe

Vegan Thai Iced Tea

Toasted Coconut Mocha Frappe

Peppermint Mocha Frappe (W/ Coconut Milk)

Cold Brew Mocha Frappe

Pumpkin Frappe

Almond Milk Iced Coffee

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Balsamic Chicken w/ Mushrooms

Prep Time: <15 minutes; Cook Time: 10 minutes

Ingredients

2t vegetable oil

3T balsami vinegar

2t dijon mustard

1 large garlic clove, crushed

1lb boneless, skinless chicken breasts

2c mushrooms, small/halved

1/3c chicken broth

1/4t dried thyme, crushed

Steps

In a nonstick skillet, heat 1t oil

In a medium bowl, mix 2T vinegar, mustard, and garlic

Add chicken and turn to coat

Transfer chicken and marinade to skillet. 

Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm

Heat remaining oil in skillet. Saute mushrooms for 1 minute.

Add broth, thyme, and remaining vinegar. Stir occasionally until mushrooms are deep brown

Top chicken with mushrooms and serve

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Honey Mustard Chicken

Prep Time: <15 minutes; Cook time: 30 minutes

Ingredients

1 1/2lbs chicken breasts

2T honey

1T dijon mustard

1T lemon juice

1/2t poppy seeds

1/4t pepper

Steps

Broil chicken 4-5 inches from heat for 15 minutes

Turn over and continue broiling for 10 minutes

Combine honey, mustard, lemon juice, poppy seeds, and pepper in small bowl. Stir together

Brush chicken with mixture. Broil 5 more minutes or until chicken is fully cooked.

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Breakfast Casserole

Prep Time: 30 minutes; Cook time: 20-25 minutes

Ingredients

Two cans of crescent rolls

Two lbs regular or hot pork sausage

4c grated Monterey jack cheese

8 eggs

1 2/3c half & half cream

1t salt

1/2t pepper

Steps

Preheat oven to 425°F

Spray 15x10 pan and line with with crescent roll dough

Brown sausage, drain well, and crumble over crust

Top with cheese

Beat eggs, half & half, and salt and pepper & pour over cheese & sausage

Bake 20-25 minutes until eggs are golden & set

Bacon, ham, onions, and/or bell peppers can be added to the eggs

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Pretzel Bites

Prep time: 2+ hours; Cook Time: 30 minutes

Ingredients

32ct frozen Rhodes Rolls

Butter or similar

Salt, garlic powder, parmesan

OR

Cinnamon & Sugar

Or whatever else you want!

Steps

Place rolls on 2 non-stick pans (or only make half a batch), cover and leave 2 hours to thaw

Once thawed, cut into fourths

Drop each quarter into boiling water for roughly 30 seconds, then blot and replace on pan

Bake at 375°F for 25-28 minutes

Brush with melted butter and sprinkle with topping as desired

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Cinnamon Blintzes

Prep Time: 2+ hours; Cook Time: 15-20 minutes

Ingredients

One loaf of thin sliced bread (Texas Toast)

8oz lite cream cheese (1 package Philadelphia)

Cinnamon

Sugar

Two sticks of butter or margarine

Steps

Trim off bread crust and flatten with a rolling pin

Mix 1/4cup of sugar with cream cheese

Mix sugar & cinnamon to taste

Spread cream cheese mixture on bread

Fold bread into thirds and cut into fourths

Melt butter or margarine

Dip blintzes in margarine, then roll in sugar mixture

Flash freeze (can keep for 2 weeks)

Bake at 350°F for 15-20 minutes