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 https://www.amazon.com/dp/B01HJS9344/ref=cm_sw_r_cp_api_NDWRzbFAKHZNE

Kellogg’s Froot Loops Bowls (Set of 4), Multi https://www.amazon.com/dp/B01HJS93EE/ref=cm_sw_r_cp_api_JFWRzbDAP4RZY


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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

Roasted Pumpkin, Black Bean, and Smoked Mozzarella Nachos

Pumpkin is the star of lots of dishes, but chances are, you haven’t ever tried it on nachos. Get ready to give it a try. This is going to be a favorite anytime you want people to gather around and snack on something creative and have everyone rave about something you have made. The secret is the chunks of roasted pumpkin layered in between the layers of melty, smoked Mozarella cheese and all sorts of other nacho goodness. Use a sugar pumpkin and peel it first. It will make it easy to cube and roast. You might want to make a little extra pumpkin since those roasted chunks of golden gourd might be too tempting for some quick fingers. Pile it all up on a giant platter, stand back, and get ready for the compliments.

Roasted Pumpkin, Black Bean, and Smoked Mozzarella Nachos

Roasted Pumpkin:

I small sugar pumpkin, peeled, seeded, and cut into 1 inch pieces
2 tbsp melted butter
2 tbsp maple syrup
Sea salt and fresh cracked pepper

Heat oven to 425
In a medium sized bowl, toss pumpkin, butter and syrup together. Pour on to a parchment lined baking sheet, and salt and pepper to taste. bake in a single layer for 20-25 minutes. Remove from oven and set aside.


Blue corn tortillas chips
1 recipe roasted pumpkin
1 can black beans, drained and rinsed
1/2 cup grated, smoked mozzarella
3/4 cup grated, mozzarella
Snack size peppers, yellow, orange, and red, sliced into circles or jalapeños
1 roma tomato, diced
1 avocado, thinly sliced
Lime wedges
Sour cream
Sea Salt and Pepper to taste

Place chips on large baking pan or dish, top with roasted pumpkin, black beans, peppers, and cheese. Place in oven and cook until cheese is melted and bubbly. Remove from oven and top with remaining ingredients.

Serves 6-8

Recipe by Amy Richardson