Pumpkin French Toast!

Hi Y’all! I love everything pumpkin and have been making a new pumpkin recipe at least once every 3 days! This recipe feeds 2-3 people. I prefer the thinner bread for this recipe, just because it adds a more custard flavor.

You do want to work fairly quick with a thinner bread so that it doesn’t get to soggy, so wait to dip into the egg batter until pan is hot and ready.

Here is my recipe for pumpkin French Toast. πŸ‚πŸ§‘πŸŽƒ


  • 1 loaf of bread – I prefer Arnold’s Sourdough or Country White for this recipe.
  • 1 cup milk
  • 2 eggs
  • 1/2 cup purΓ©ed pumpkin
  • 1 tablespoon sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon real vanilla extract
  • freshly grated nutmeg

Additional Ingredients

  • Real maple syrup
  • Stick of Butter
  • Powdered sugar


In a shallow bowl mix together all of the ingredients except for the bread.

In a fry pan add in a pat of butter and turn to medium high heat.

Dip a few slices of bread into the batter and place in pan once the butter is golden.

Leave for 5 minutes and flip. Once both sides are golden brown place on a plate and cover with a piece of tin foil until all of your slices are cooked.

Top with powdered sugar, butter and maple syrup. 😁

Happy Fall! πŸπŸ‚πŸŽƒπŸ§‘


Miss Amy


Easy Mornin’ Country Ham & Honey Biscuits!!

Now that I’m on somewhat of a Maternity Leave, I have all this extra time to get my creative juices flowing and come up with new tasty recipes!

Today I created a simple country biscuit with some local sourwood honey. I highly recommend testing out different honey’s and seeing which one you like best! πŸ˜‹

These biscuits can be made Sunday night and stored for the week as grab-and-go breakfast biscuits. They are super convenient and I would probably double the recipe for a family. The ingredients are readily available in any grocery store and you can create your own variation. These are not messy or greasy which is always a plus on the go!


1 package Pillsbury Grands Biscuits Country Style

1 package Canadian Bacon

1 package Swiss

Good Quality Honey


Preheat oven to 350.

Place the biscuits on a non-stick pan for about 11 minutes until a light golden color.

Let cool for a few minutes leaving the oven on. Slice the biscuits and layer with a piece of ham, Swiss, and then add a very generous drizzle of honey. This is what makes these delicious! 🍯 😊 Put biscuit top back on and line on tray.

Place back in the oven for 5-7 minutes until Cheese is nice and melted. Serve plain or top with honey, πŸ˜€

Enjoy your country biscuits!

Love, πŸ’•

Miss Amy

Throwback Recipe! Marshmallow Mystery Puffs…

I remember making these in my food’s class in Middle School and this is a great recipe to make with your kids. For my baby shower I got these pink marshmallows and I thought why not bring this old recipe back with some color! These would be great to make for a baby shower or for a holiday.

Of course, Pillsbury has their own rendition of this recipe, but I kind of made up my own many moons ago. πŸ’•βœ¨ After making these simple treats again, I was thinking how good they would be with strawberry jam or even Nutella. Skies the limit, but I would get creative and just have fun perhaps having a selection of ingredients for your kids to make their own because that is what it’s all about. But this is how I Mystery puff! πŸ’•βœ¨πŸ˜Š


1 package Pillsbury Crescent Roll Dough

Colorful Marshmallows

Cold Butter

Granulated sugar


Strawberry Jam (Optional)

Nuts (Optional)


1 Tablespoon Milk

1/4 Teaspoon vanilla

1/2 cup confectioners sugar

grated nutmeg


Preheat oven to 375 degrees

Place the crescent rolls onto a cutting board. Ignore the diagonal cuts and make 2 cuts horizontally across to form squares. There’s already a 3rd perforated line in the middle.

Next, add the marshmallow, a sliver of butter, and a sprinkle of cinnamon & sugar.

Wrap from corners and pinch at the seams. Check the bottom for any open seams and pinch shut.

The original recipe calls for these in greased muffin tins, but I opted for a buttered greased baking sheet. Place in the oven for 12-15 minutes. These will explode, but don’t fret, just use a spatula to move onto a plate. I think they look prettier open, similar to a danish. Drizzle with icing. You could also drizzle with a flavored fruit syrup, dollop with some jam, or sprinkle with nuts. πŸ’•πŸ˜˜

Enjoy this sweet treat!! πŸ“πŸŒΈπŸ’—


Miss Amy

Rigatoni with a Rosemary, Red Wine Tomato Cream Ragu Sauce…

Hi All! This recipe was inspired by a dish made in a 5-Star Restaurant I used to work in back in L.A. Of course their dish was cooked for hours and made with more sophisticated ingredients, but this recipe is simply gourmet and can be made in under 35 minutes! Score! 😊

It’s a lovely Fall/Winter dish and will be gone before you know it. You might want to double the batch for a large family, but you may need some EXTRA large pots and pans.

The secret to this dish is the ground pork. This is the key ingredient that makes each bite sort of melt in your mouth. πŸ˜‹ I also highly recommend freshly chopped rosemary. The flavor component will not be the same.

Have fun with this recipe y’all and make it your own. You can always add more wine, cream, parm, garlic, etc..

This recipe will now be a staple in my household and I’m so happy I captured the ingredients & steps to share with you.



1 box of Rigatoni pasta

1 tablespoon butter

1 tablespoon olive oil

1lb ground beef

1lb of ground pork

2 tablespoons chopped fresh rosemary

Optional 1/4 tspn chopped sage & thyme or dry can work -1/8 tspn.

(2) 24 oz jars of marinara sauce (Any brand)

1 tablespoon white sugar

1 cup red wine

1 cup diced red onion

1/8 tsp ground nutmeg

1 garlic clove minced

1 cup heavy cream

1/2 cup fresh Parmesan cheese

Salt and pepper to taste

Italian Bread loaf


In a large pot boil water and season with salt.

In a sauce pan add the butter and olive oil. SautΓ© the onion until translucent. Add in the clove of garlic and sautΓ© 1 more minute.

In the meantime, add in your rigatoni to the pot of boiling water.

To your sauce pan, add in the ground beef and pork cooking and breaking down until there is no more pink. Drain any excess fat. I typically leave in a little bit, so it’s not too dry. A little far is good.

Next, add in the chopped rosemary. (You can also add in a little thyme and sage if you have some on hand.) Season with a pinch of salt, ground pepper, and freshly grated pepper.

Toss together and pour in the red wine. You can always add more, but this is a good base. Let the alcohol cook off on medium heat for 5 minutes.

Keep an eye on your pasta and drain when ready.

Next, to your saucepan pour in the tomato sauce. Add in the sugar and stir. Bring sauce to a boil and then reduce the sauce down on low heat for about 20 minutes placing a lid over top. You want the ragu to thicken up. At this point you might want to taste the sauce and add more salt if needed, nutmeg, or even wine. If you add more wine just cook for another 5 minutes.

Lastly, pour in the heavy cream and stir cooking for about a minute. Add the completed ragu to the drained pasta stirring to coat. Sprinkle in the fresh Parmesan. Stir and let the pasta absorb for another 5 minutes. Serve hot with buttered Italian Bread.

Mangia Mangia!

Love, πŸ’•

Miss Amy