Summer Fresh Tomato Basil Caprese Pasta Salad

On summer nights our family likes to have late night dinners outside in the patio. We light the candles and turn on the party lights and talk about our day. One of our favorite dinners is to have a platter of build your own caprese sandwiches. With a little variation, fresh tomatoes and basil from your garden, mozzarella, and fresh cooked pasta, you have the makings for your own magical summer night. ~Amy

Summer Fresh Tomato Basil Caprese Pasta Salad

1 lb pasta, cooked
Grape tomatoes halved
Basil leaves, torn
Small, fresh mozzarella
Olive oil
Balsamic reduction
Sea Salt
Black Pepper

Place pasta in a large dish.
Cover in layers starting with basil leaves, fresh mozzarella, and tomatoes. Drizzle with olive oil and balsamic glaze. Season with salt and pepper. Serve at room temperature.

Serves 4-6

Recipe by Amy Richardson


S’mores Glamour!

Glamping at it’s finest! Buttery graham crumbs, rich chocolate molten lava cake, topped with a fire toasted marsmallow? Definitely my kind of camping! ~Amy

S’mores Glamour


Purchased Chocolate Lava Cake
Large Jet Puff marshmallow squares
Torani Chocolate dessert syrup
Sweetened whipped cream
Graham cracker crumbs
1/4 cup butter, melted
2 tbsp sugar
Mint leaves

Mix together graham cracker crumbs and sugar. Drizzle melted butter over the top, and toss. Set aside.

Sprinkle 2-3 tablespoons of graham cracker mixture in a circle on a microwave safe dessert plate. Place lava cake upside down on top of graham cracker crumbs, and microwave according to instructions. Place marshmallow on a small plate and microwave about 15 seconds.
Drizzle lava cake with chocolate dessert syrup. Gently place marshmallow on top of cake. Torch until lightly browned, or place under broiler for 2-3 minutes. Serve with whipped cream and garnish with fresh mint if desired.

Recipe by Amy Richardson

What’s For Breakfast!? “Amy’s Cereal Cafe!”

While visiting New York City we popped into Kellogg’s NYC, and fell in love with this fun new trend of a Cereal Cafe! It completely elevates your everyday cereal bowl, taking it to a whole new level! Set it up the night before, add a little fresh fruit and you have an amazing breakfast for all ages!~Amy

“Amy’s Cereal Cafe”

Assorted Cereals…
Assorted fresh fruit…
Assorted nuts, granola, dried fruit, etc..
Caramel Honey, maple syrup, Blueberry Drizzle, etc…
Milk, half and half or as my grandma says, cream..

Apple a Day!
Rice Chex, Cinnamon Toast Crunch, Honey Crisp Apple, diced, dried cranberries, with a Honey Carmel* drizzle.

“Livin the High Life”
Life, Special K Oats and Honey, diced fresh pears, toasted pecans, topped with a maple syrup drizzle.

“Lemon Sun Blueberry Sky”
Smart Start, Special K,
Fresh blueberries , fresh lemon zest, sliced almonds, and topped with a Blueberry Jam drizzle.

“Razzle Dazzle Day”
Honey Bunches of Oats, Original Kellogg’s Corn Flakes, with fresh raspberries, diced peaches, toasted pecans and a Honey Caramel drizzle.

“Strawberry Fields Forever*
Original Special K, Frosted Flakes, fresh strawberries, sliced, lemon zest, copped pistachios, and topped with a strawberry jam drizzle.

“Tango Sunrise*
Vanilla Almond Special K, Corn Chex, fresh mango, diced, orange zest, shredded coconut, macadamia nuts with a creamy coconut syrup drizzle.

“Bahama Babe”
Rice Chex, Special K Oats and Honey, fresh diced mango, lime zest, toasted coconut, macadamia nuts, with a creamy coconut syrup drizzle.

“Monkey Business”
Rice Krispies, Vanilla Rice Chex, fresh banana, sliced, honey roasted peanuts, chopped, topped with a Honey Caramel drizzle.



Honey Carmel Recipe:

4 tbsp butter

1/2 cup brown sugar

1/2 cup honey

1/2 tsp vanilla

dash of salt

Melt butter in a small saucepan. Stir in brown sugar and cook until bubbly. Add honey and salt. Stir until well mixed, remove from heat and add vanilla. Serve warm.

Jam Drizzle:

Thin jam slightly with fruit juice or water, to desired consistency.

Coconut Drizzle:

Coco Lopez Coconut Sweetened Syrup



Love the vintage kitchen wear? Here’s some links to where you can find them:
Kellogg’s Tony the Tiger Toast Plate, Multicolor, Set of 4

Kellogg’s Froot Loops Bowls (Set of 4), Multi

For more pictures, photos and new recipes follow me on:

Recipes by Amy Richardson

Tahitian Toasted Coconut Ice Cream

For all you toasted coconut lovers, this ice cream will take you on a trip to Tahiti! Creamy Tahitian vanilla with a toasted coconut crunch! This sweet treat is sure to please!🌴

Tahitian Toasted Coconut Ice Cream

4 cups half and half
1 cup sugar
1/4 cup cream of coconut syrup, Coco Lopez
1 tsp Nielsen Massey Tahitian Vanilla
1 tbsp lime juice
Pinch of salt

1/2-3/4 cup coconut, toasted

Whisk together half and half, sugar, cream of coconut, vanilla, lime juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, stir in toasted coconut. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Madeline and Amy Richardson

Skewered! A Summer Sandwich Party!

Saddle up, and round up your family and friends for the best darn party of summer!~Amy

A Summer Sandwich Party!

Party Menu:


Ciabatta rolls, mini or cut into quarters
Roasted chicken, deli style, sliced
Sliced apples, red or green
Blue cheese, sliced or cubed
Butter Lettuce leaves
Long skewers

Dipping sauce:

Mustard recipe:
1/2 cup honey mustard, purchased
1/4 cup sour cream
2 tbsp honey
1/8 tsp black pepper

Place all ingredients in a blender or small food processor, and blend on high for 30 seconds or until well blended.


Kaiser Rolls
Roast Beef, deli style, sliced
Wisconsin cheddar cheese
Hickory smoked Bacon
Avocado, sliced
Leaf lettuce

Dipping sauce:

1 1/2 cups barbecue sauce, Sweet Baby Rays Hickory Brown Sugar, or other purchased brand
1/2 cup Lemon Ranch sauce

In a small bowl, whisk together BBQ sauce and lemon ranch sauce until smooth. Thin with additional lemon juice or warm water if a thinner consistency is desired.


Sourdough, toasted and buttered
Smoked Turkey, sliced
Honey glazed ham, sliced
Hickory smoked bacon, cooked
Pepper jack cheese, sliced
Avocado, sliced
Beefsteak tomatoes, sliced
Iceberg or leaf lettuce

Dipping sauce:

3/4 cup sour cream
1/4 cup mayonnaise
1 package Hidden Valley Ranch mix
1 cup buttermilk
2 tbsp fresh lemon juice

In a small mixing bowl, whisk together sour cream and mayonnaise. Add mix and blend well. Add buttermilk and lemon juice and whisk until completely blended. Refrigerate until ready to use.


Black pepper kettle chips
1/4 cup parmesan cheese, finely grated

Open bag of chips, sprinkle chips with parmesan cheese. Close bag and gently shake to coat.


6 small jars
6 small skewers
4-6 cups watermelon cubes
1 cup fresh raspberries
1 lime, cut into six wedges
Fresh mint leaves

Place watermelon and raspberries into jars. Top with a lime wedge, mint and serve with a skewer.


1 3/4-2 cups sugar
8 cups water
1 1/2 cups fresh squeezed lemon juice
1/4-1/2 cup maraschino cherry juice
Crushed ice

In a large beverage jar, dissolve sugar in to water by stirring vigorously. Add lemon juice, add crushed ice and pour juice over the top for a layered look, or stir to mix.


Short skewers
Purchased chocolate chocolate ice cream sandwiches, Fat Boys
Chocolate Fudge Sauce, recipe follows*

Cut fat boys into quarters, skewer each section through the middle, making a tower. Serve immediately with homemade fudge sauce.

Hot Fudge Sauce:

1/2 cup butter
1 cup semi sweet, bittersweet, milk chocolate pieces, or a combination
1 cup evaporated milk
1 cup sugar
1 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools,

Makes about 2 cups

Recipes by Amy Richardson

Southern Style Peach, Pecan, Sage and Cranberry Dressing

Southern Style Peach, Pecan, Sage and Cranberry Dressing

8 cups artisan bread, cubed
4 cups corn bread, cubed
3 stalks celery, diced
1/2 sweet onion, finely chopped
1/2 cup butter
1/4 pepper
2 tbsp fresh chopped parsley
2 tbsp fresh sage, snipped

1/2 cup dried peaches, snipped
1/2 cup dried cranberries
1/4 cup toasted pecan pieces
1 large egg
1/2 cup cream
1/2 – 3/4 cup chicken broth
Zest of 1/2 orange

Heat oven to 350
Place bread, cornbread in a large bowl. Add parsley, sage and pepper.
Set aside.
In a large sauté pan, melt butter, cook onion and celery until soft. Drizzle over bead mixture and toss to coat.
Whisk together, egg and cream, stir in 1/2 cup of the chicken broth. Drizzle over bread mixture and stir to mix. Add in dried peaches, cranberries, pecans, and orange zest. Add additional broth if necessary. Pour into a buttered baking dish, cover and bake for 35-40 minutes, uncovering the last 5-10 minutes to brown top if desired.

Makes enough to stuff a 10-14 pound turkey

Recipe by AmyRichardson