Looking for a festive fall breakfast dish? Use up the homemade pumpkin cream cheese and pair it with pumpkin swirl bread to make the most divine Pumpkin Cream Cheese Stuffed French Toast.

 Pumpkin Cream Cheese Stuffed French Toast

A few weeks ago, while doing my Monday mid-day grocery shopping I saw that swirl bread was buy-one-get-one-free. We love cinnamon raisin swirl bread so I always buy it when it goes on sale. As I reached for the two bags of cinnamon raisin swirl bread I spotted bags of pumpkin swirl bread. Say what!?!?! I had no idea they even made such a fabulous seasonal bread. So I did what any good wife would do and bought one cinnamon raisin and then one pumpkin swirl. After making homemade whipped pumpkin cream cheese and slathering it on said pumpkin swirl bread, I decided I would make french toast with the bread and then stuff it with the decadent homemade cream cheese.

 Pumpkin Cream Cheese Stuffed French Toast

That my friends is how this recipe for Pumpkin Cream Cheese Stuffed French Toast was created. I’ve stuffed french toast before. It’s kind of my thing. I can’t help it I love cream cheese and I enjoy french toast. You can find my other stuffed french toast recipes like Pineapple Stuffed French Toast with Coconut Syrup or my recipe  for Cinnamon Raisin Banana Stuffed French Toast and Buttermilk French Toast Stuffed with Golden Plum Cream Cheese.

 Pumpkin Cream Cheese Stuffed French Toast

Katie Original Recipe

Pumpkin Cream Cheese Stuffed French Toast

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4

Pumpkin Cream Cheese Stuffed French Toast

Ingredients

  • 2 eggs
  • 1/2 cup milk
  • 1/4 tsp pumpkin pie spice
  • 8 slices Pumpkin swirl bread
  • 1/2 cup Whipped Pumpkin Cream Cheese
  • Powdered Sugar
  • Maple syrup

Directions

  1. Heat a large skillet on high heat. Spray with buttered cooking spray. Then mix together the eggs, milk, and pumpkin spice. Place a piece of pumpkin swirl bread in the egg mixture. Coat on both sides and place in skillet. Cook on both sides for 1-2 minutes until golden brown. Repeat until all the bread has been cooked.
  2. Place one cooked piece of french toast on a plate, then scoop 2 tablespoons of whipped pumpkin cream cheese on the toast. Top with another cooked piece of french toast. Repeat until you have four stuffed french toast pieces. Cut in diagonals, sprinkle with powdered sugar and pour on the maple syrup. Enjoy immediately.
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Make my recipe for Iced Pumpkin Coffee in the comforts of your own home. Best of all you won’t be spending money every day at the coffee shop after you make this! 

Iced Pumpkin Coffee

Are you addicted to all things pumpkin? Do you count down the days until you can get one of the coveted seasonal iced pumpkin coffees? If so, my recipe for iced pumpkin coffee is your year-round ticket. No need to wait until the fall to get your favorite coffee. You can now have it every day if you choose. Yes, I know that’s crazy talk but it’s true. My recipe is just as good as the big box stores (ok, maybe even better) and cheaper! Gone are the days of paying $5 a day for a pumpkin flavored coffee. You can make them in the comforts of your own home.

Iced Pumpkin Coffee

What makes this coffee a success? I found Pumpkin Pie Sauce during my last trip at World Market. This syrup is the bee’s knees. If you can’t find this or don’t want to spend the additional money you could use traditional caramel sauce; however, you won’t get the same intense pumpkin flavor like you will if you use this sauce. You can even make a big batch of this coffee and keep it stored in your refrigerator for up to one week. That way in the morning all you have to do is swirl a little pumpkin pie sauce in your cup, add ice, and pour the pumpkin coffee in the cup. Making coffee in the morning is now much easier.

Katie Original Recipe

Iced Pumpkin Coffee

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2

10 oz

Iced Pumpkin Coffee

Ingredients

  • 16 oz freshly brewed coffee, chilled
  • 1/4 cup half and half
  • 1/4 cup powdered sugar
  • 1/4 teaspoon pumpkin pie spice
  • pumpkin pie syrup
  • ice
  • whipped cream

Directions

  1. In a large bowl mix together the chilled coffee with half and half, powdered sugar, and pumpkin pie spice. Whisk until incorporated.
  2. Pour the pumpkin pie syrup around the rim of the glass, moving around in a circular motion. Then add ice, fill the glass with pumpkin coffee. Top with whipped cream and more pumpkin pie syrup. Enjoy
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Looking for a quick and mess-free meal? Try my recipe for One-Pot Creamy Pumpkin Asparagus and Green Pea Pasta.

One-Pot Creamy Pumpkin Asparagus and Green Pea Pasta

If you love pumpkin then your in luck. I’ll be sharing pumpkin recipes all week along with a bunch of my other food blog friends. If your on social media just search for the hashtag #pumpkinweek. Today, I’m sharing with you a delicious one-pot pasta! This pasta happens to have a pumpkin cream sauce that is out of this world! And guess what… no one will know they are eating a pumpkin pasta unless you tell them. Trust me, it’s so good. This is a very savory pumpkin dish not sweet at all. I did add a pinch of nutmeg and cinnamon to the dish just to round out the flavors and it worked beautifully. Also, the bright green veggies; asparagus and green peas make this an ideal meatless meal!

One-Pot Creamy Pumpkin Asparagus and Green Pea Pasta
So let’s talk about the health benefits of pumpkin for a second. According to the University of Illinois Extension school, pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

So for the pumpkin haters out there, just know that pumpkin is so good for you. For us pumpkin lovers we get lots of health benefits for consuming a ridiculous amount of pumpkin during the fall months!

For the full recipe head on over to Food Fanatic.

Katie Original Recipe


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 Whether you want a delicious breakfast or make this for “brinner” this recipe for Potato Sausage and Pepper Breakfast Skillet will have your stomach satisfied. 

Potato Sausage and Pepper Breakfast Skillet

Do you love breakfast as much as I do? I could honestly eat it 24 hours a day. Every weekend I always make a hot breakfast that always consist of at least eggs and potatoes. I try to switch it up every now and then and surprise my husband with a new breakfast recipe. He too loves breakfast. However, he isn’t the biggest fan of grinner. You know, breakfast for dinner. I on the other hand LOVE me some brinner.

Potato Sausage and Pepper Breakfast Skillet

We rarely go out to breakfast, but when we do dine out my husband always gets one of those meaty skillets. You know the ones that have hash browns and full of meat. So I decided to make a breakfast skillet for him. I defrosted a few breakfast sausage patties, broke them up in the skillet and then added some diced bell peppers and onions. Once the sausage was cooked I added in a bag of hash brown potatoes. I always keep a bag or two on hand–you can find them in the refrigerated section in the grocery store. I then mixed the sausage and peppers in with the hash browns and let it fry on one side for five minutes. I flipped it over and let it fry another five minutes, turned off the heat, and topped it with shredded mozzarella cheese. I figured I was going with the Italian theme and well, that’s the only type of shredded cheese I had on hand. I topped his skillet with a few fried eggs and breakfast was served. Even better, the baby was taking his morning nap, so we got to have breakfast in silence! It was like the old days, minus the baby toys spread all around our house and the monitor blaring in between us.

Potato Sausage and Pepper Breakfast Skillet

If you love breakfast skillets when you go out to eat, you should definitely think about making one of these at home the next time you make breakfast (or breakfast for dinner).

Katie Original Recipe

Potato Sausage and Pepper Breakfast Skillet

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Potato Sausage and Pepper Breakfast Skillet

Ingredients

  • 5 breakfast sausage patties *about 1/2lb
  • 1/2 cup multi-colored bell peppers, diced
  • 1/4 cup onion, diced
  • 1 bag of Simply Potatoes O'Brian Hashbrowns
  • 1/8 tsp paprika
  • 1 teaspoon dried parsley
  • pepper to taste
  • 1/2 cup shredded mozzarella cheese

Directions

  1. In a skillet on high heat cook the sausage patties, breaking them up into bite size pieces until almost cooked all the way through (no pink should be showing) about 5 minutes. Then add in the onions and mixed bell peppers. Stir and reduce heat to medium, let cook 2 minutes.
  2. Add in 2 tablespoons of butter and the package of hashbrowns. Season with paprika, black pepper, and parsley. Mix well and cook and one side for five minutes. Flip with a spatula and then cook for an additional 5 minutes until crispy. Top the skillet with shredded mozzarella cheese.
  3. Serve immediately and with eggs on top if desired.
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Belly up to a big old plate of homemade Loaded Chili Cheese Nachos. Gone are the days that you need to go to a restaurant to make nachos this good. 

Loaded Chili Cheese Nachos

A few weeks ago my husband and I took our first family vacation with our son, Ryder. We spent 4 days on a Royal Caribbean cruise. We had a great time. Of course much different than past cruises together–gone are the lazy days spent sun up to sun down lounging on lido deck, or endless adult beverages. But I’m ok with that… well at least the second part. We spent breakfast and lunches at the buffet because that was the only way we were both able to eat lunch without full melt downs. On the last day at sea, Ryder, spent the morning at the nursery while my husband and I enjoyed a few quiet adult hours poolside. We also grabbed a quick (and light) lunch at the deli. I enjoyed the most delicious creamy carrot soup and a fruit salad and my husband had a hot pressed sandwich. We rushed over to the nursery to grab Ryder before they closed and found ourselves with one cranky baby.

Loaded Chili Cheese Nachos

Back to our cabin we went and all of a sudden it was family nap time. 3 long glorious hours later and it was 3:30 in the afternoon before everyone was up and ready to have fun again. Recharged and starving the only thing open was the buffet. They had a “snack” hour from 3-5pm. Mostly for the piggies who like to eat all day and night. Thankfully we were able to grab a snack too to fill the void of our light lunch. They happened to have homemade nachos on the buffet bar along with chili, a watered down queso dip, freshly diced tomatoes, shredded lettuce and sour cream. My husband grabbed a chili cheese dog–I on the other hand made myself a giant plate of chili cheese nachos.

Loaded Chili Cheese Nachos

I don’t know what it is about nachos, but I love them. If I’m super hungry there is nothing that satisfies my appetite more than nachos. Bring on the piled high nachos at the chain restaurants. Everyone also can make room for a few nachos. And the more loaded the better in my opinion (hold the jalapeno’s though).

Shredded Cabot Cheese

A few days after we returned from our trip I was still craving nachos. I knew that we weren’t going to go out to a restaurant just so I could enjoy a big plate of nachos so I decided to make some at home. Plus, it worked out well because I had chili for later on in the week for dinner. I shredded a block of Cabot Farmhouse Reserve Cheddar. A little about this cheese:  A bold and creamy Extra Sharp with a Northeast Bite! This cheese delivers lush and rich taste in a mellow, well-defined, slightly crumbly body. Balanced flawlessly, this artisanal-grade cheddar whispers with subtleties that are evocative of our farmers’ valley fields. As in the best cheddars, classic sharp notes linger appealingly through each bite. Since I’m not one to like really sharp cheeses this farmhouse reserver is perfect and gives just the perfect amount of creaminess that is needed to make these loaded chili cheese nachos complete. Of course my husband never boycotts nachos for lunch, so that’s exactly what I did after returning back from our vacation. We had a big old plate of chili cheese nachos that we enjoyed one-by-one until they were all gone!

Katie Original Recipe

Chili Cheese Nachos

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 2

Chili Cheese Nachos

Ingredients

  • 4 cups corn chips
  • 2 cups pre-cooked chili
  • 2 cups shredded Cabot Farmhouse Reserve Cheddar
  • 2 plum tomatoes, diced
  • 1/4 cup lettuce, diced
  • 2 tablespoons cilantro, minced
  • 2 tablespoons sour cream

Directions

  1. Preheat the broiler on high. Re-heat chili if needed. Prep toppings while chili is reheating.
  2. Place corn tortilla chips on a baking sheet. Pour chili on top and top with shredded cheddar cheese. Bake for 2 minutes until cheese is bubbling.
  3. Remove from the oven and top with diced tomatoes, lettuce, and cilantro. Place sour cream in zip lock baggy, cut a small piece of the corner off the bag and drizzle on top. Enjoy.
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