Tag: #Foodie

Biscotti- Baking at Home
Just Desserts · Sanctuary Ridge Family Recipes

Biscotti- Baking at Home

Monica ScottLeave a comment

Biscotti

Biscotti is the perfect snack paired with a delicious afternoon cup of coffee or tea! It’s not a cookie, a biscuit or a scone, so what exactly is a biscotti? A slightly sweet, crunchy slice of goodness! And who knew they are soooo easy to make at home? I first made these almost twenty years ago. Since then, I have tried creating several different variations. I hope you enjoy making these at home! Without further ado, here is the recipe:

Biscotti

Monica Scott
Biscotti that you can make your own way with cranberries, almonds, pecans, chocolate chips, or anything your heart desires!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine Italian
Servings 12 Biscotti

Equipment

  • 1 Mixing bowl
  • 1 measuring cups and measuring spoons
  • 1 Baking Sheet
  • 1 Knife

Ingredients
  

  • 1/2 Cup Oil
  • 1 Cup Granulated Sugar
  • 3 1/4 Cups Plain Flour
  • 3 Eggs
  • 1 TBSP Baking Powder

Instructions
 

  • Preheat oven to 375 degrees.
  • Combine oil, sugar and eggs in a mixing bowl. Beat until combined. Slowly add four 1/2 cup at a time, adding 1 TBSP Baking Powder with the last 1/4 cup of flour. Mix until dough is formed. *You can add cranberries, orange zest, chocolate chips, almond slivers, pecans, ect. to add your favorite flavors to the biscotti!
  • Shape dough into 2 equal sized loaves on a baking sheet. Bake at 375 degrees for 30 minutes. Remove from oven and allow to cool for 5 minutes. Slice loaves into 1 inch slices. Turn the slices onto their sides and bake an additional 10 minutes. Cool completely. Enjoy!
Keyword Biscotti, sanctuary farm family recipe
Heartwarming Recipes by Sanctuary Ridge Farm
Sanctuary Ridge Family Recipes

Heartwarming Recipes by Sanctuary Ridge Farm

Featured Monica ScottLeave a comment
Our First Cookbook!

Now Available!

We just returned from a ten day mission trip to Belize and the cookbooks are here! I will begin shipping these tomorrow for those who have already ordered with shipping! If you would like to order one now, here is the link for SHIPPING included: square.link/u/D4nHR9IA.

If you have already purchased a cookbook with local pickup, I will email you the pickup details! Local pickup is available in Ooltewah on Monday’s or at The Crossing Church (parking lot) on Sunday mornings at 10:15 am. I have credit/debit option in person or you may pay online before pickup. Here is the link for NO SHIPPING option: square.link/u/kCJwdGXW

Proofing the Recipes

Thank you all for encouraging me and supporting me in this publication! The proceeds from this will help us plant our orchard this Spring- we have Blueberry, Blackberry and Raspberry plants coming in 3 weeks and I am hoping to begin our U-Pick operations next Summer.

I hope you and your family are blessed with wonderful meals and memories around the table for many years to come!

With a grateful heart- Monica

Chicken & Wild Rice Soup
Sanctuary Ridge Family Recipes · Soups

Chicken & Wild Rice Soup

Monica Scott1 Comment
Chicken & Wild Rice Soup

Award Winning Soup!

Chicken & Wild Rice Soup wins our Family Favorite Award! This is the most delicious, creamy, soul warming soup and we will fight you for the last bowl! Of all the soups I make, I never have any leftovers to throw out. We eat it all. Every. Single. Time.

The recipe idea came from a local restaurant, where I had a cup of soup for lunch one day. It was so yummy, I set out to re-create it at home and was so excited at the results. When I made it the first time, Noah was hesitant to try it but loved it so much that the next day he and I fought over the last bowl. I’ve made this several times over the last few months just because we can’t get enough of this delicious soup.

The ingredients are easily found at your local grocery- just make sure you read through the recipe before you begin. Prep those veggies and have everything ready to throw it together in 30-45 minutes!

Chicken and Wild Rice Soup

Monica Scott
This soup is heaven-in-a-bowl! It is so good, there is never any left!
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 Cups Cooked Chicken Breast, shredded
  • 6 Cups Chicken Broth
  • 1 box Long Grain and Wild Rice, with seasoning packet
  • 1/4 tsp. Salt
  • 1/2 tsp. Ground Black Pepper
  • 1/4 Cup Plain Flour
  • 1 stick Butter
  • 1 Cup Onion, diced
  • 1 Cup Carrots, diced
  • 1 Cup Celery, diced
  • 3 Cups Half-n-Half

Instructions
 

  • In a large stock pot over medium heat, combine chicken and broth. Bring to a boil. Remove seasoning packet from rice; set packet aside and add rice to the pot. Cover and remove from heat.
    In a separate pan over medium heat, saute onions, carrots, & celery in melted butter for 5 minutes. Season with contents of seasoning packet and salt and pepper. Continue cooking vegetables until desired softness is reached {we like our veggies soft!}, about 5-10 additional minutes.
    Sprinkle in flour gradually while whisking constantly until a roux forms. Saute about 4-5 minutes being careful not to burn the roux.
    Slowly pour in half and half, whisking the whole time. Cook about 5 more minutes or until thick. Pour veggie mixture into the large chicken/broth pot.
    Simmer over medium heat until rice is done, about 15-20 minutes. Serve with warm baguettes. Enjoy!Instructions
Keyword Chicken and wild rice soup, sanctuary ridge family recipes
Chocolate Silk Pie
Just Desserts · Sanctuary Ridge Family Recipes

Chocolate Silk Pie

Monica ScottLeave a comment
Chocolate Silk Pie

Decadent Chocolate Flavors!

If you are looking for an amazing foolproof dessert, this is it! I was skeptical when I found this recipe but it truly is so simple. Be sure to use good, quality chocolate and real Heavy Cream. This pie seriously melts in your mouth. Each bite is full of rich, silky goodness!

No Bake Chocolate Pie

Monica Scott
A silky smooth, salted chocolate pie! Only the Crust is baked- the filling is prepared and chilled in the refrigerator. It doesn't get any easier than this!
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 Baked Pie Crust store bought or homemade is fine!
  • 1 Cup Heavy Whipping Cream
  • 12 oz. Semi-Sweet Chocolate Chips
  • 1 tsp Flaked Salt (specialty salt found in spices)

Chocolate Whipped Cream Topping

  • 1 Cup Heavy Whipping Cream
  • 2 TBSP Granulated Sugar
  • 2 TBSP Cocoa Powder
  • 1 tsp Vanilla Extract

Instructions
 

  • Set fully Baked Pie Crust aside.
  • In a microwave safe bowl, combine chocolate and 1 cup of cream. Microwave on high, stirring every 30 seconds until the chocolate melts. This should take about 2 minutes total. Whisk the mixture until very dark and creamy. Pour the mixture into the cooled pie crust, scraping the bowl with a rubber spatula to get all that chocolatey goodness into the crust! Refrigerate for 1 hour.

Chocolate Whipped Cream Topping

  • In a large bowl, whip 1 cup of cream until stiff. Whisk in the sugar, cocoa powder and vanilla extract. After the mixture forms peaks, spoon it all into a piping bag and squeeze dollops around the edge of the pie. Sprinkle the flaky salt around the edge to garnish.
  • Refrigerate until ready serve!
Keyword No Bake Chocolate Pie, Salted Chocolate Pie, Sanctuary Ridge Famiy Recipe
Whisking the Pie
Silky Chocolate Pie
Chocolate Whipped Topping to finish!
Apple Cinnamon Sourdough Bread
Sanctuary Ridge Family Recipes

Apple Cinnamon Sourdough Bread

Monica Scott9 Comments

Ya’ll! Apple Cinnamon Bread is both beautiful and simply delicious! I like to think there is an art to making bread and creating variations with dough is one of my favorite forms of artwork. The cross cuts in the dough create a wonderful pull apart bread and insures the explosion of flavors are in every bite. I will share the basic process. All of the varieties I share use the basic Sourdough Bread recipe included below. You can read more details about that process here: https://sanctuary-ridge.com/2020/05/17/sanctuary-ridge-family-recipes-sourdough-bread/(opens in a new tab).

The Process…

Here is the process in pictures. If you want to make simple cinnamon rolls, you can eliminate the cross cutting step. Once you try this technique, I don’t think you will do it any other way! The results are both visually stunning and scrumptious!

The basic ingredients
Step 1: Brown Sugar on rolled dough
Step 2: Cinnamon on brown sugar
Step 3: Grated Apple on Cinnamon
Step 4: Roll and slice dough
Step 5: Cross cut the sliced dough
Step by step photos

Apple Cinnamon Sourdough Bread

Apple Cinnamon Bread is both beautiful and simply delicious! The unique techniques used here create a wonderful pull apart bread that is loaded with flavor in every scrumptious bite!
Print Recipe Pin Recipe
Prep Time 1 day 20 minutes
Cook Time 30 minutes
Total Time 1 day 50 minutes
Course Breakfast
Cuisine American
Servings 2 large loaves

Ingredients
  

  • 1 Batch Sourdough Bread Dough
  • 2 Apples, washed and grated
  • 2 Cups Light Brown Sugar
  • 1 Container Ground Saigon Cinnamon, enough to dust the dough as pictured.

Glaze

  • 1 TBSP Butter, melted
  • 1/2 tsp vanilla extract
  • 1/4 Cup orange juice, milk or water
  • 2 Cups Powdered Sugar

Instructions
 

  • Prepare bread pans or muffin tins with pan spray. Roll out 1/2 of the bread dough into a 1-2 inch thick rectangle shape. Spread brown sugar over the entire rectangle of dough. See the images above for a reference. Next, sprinkle a good amount of cinnamon over the brown sugar. Now grate one apple over the surface of the cinnamon layer. Try to make it as even as possible. Now, take 1/2 inch of each end of the dough and fold them toward the center. Take the length of the dough and roll it as you would for cinnamon rolls. Pinch the end of the dough together to seal the roll. Slice the dough vertically into 2 inch slices, like cinnamon rolls. Slice again at a 45 degree angle and then one more time at an opposite 45 degree angle. Place the dough into a prepared bread pan or muffin tins, careful to only fill 2/3 full. Repeat the process with the other half of the dough.
    Cover and allow to rise for 6-8 hours.
    Bake at 350 degrees for 20-25 minutes or until golden brown.
    Glaze with a simple icing glaze- I use 1 TBSP butter, 1/2 tsp vanilla extract, 1/4 cup orange juice and 2 cups powdered sugar. Mix until smooth and drizzle over sweet breads while they are still hot for a shiny glaze.
Keyword Apple Cinnamon Sourdough Bread, sanctuary ridge family recipes, Soudough
Dough
Baking in the oven
Fresh baked and glazed
Just look at All the layers of goodness!

Sourdough Bread Recipe

Monica Scott
This old family recipe is tried and true! Perfectly balanced texture, flavor and versatility to make sandwich loaves, rolls, buns, and sweet rolls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American

Equipment

  • measuring spoons
  • measuring cups
  • Mixing bowl
  • Kitchen Aid Mixer
  • baking pans
  • pan spray
  • plastic wrap

Ingredients
  

Instructions
 

Step One

  • 1. (morning or evening) In a large mixing bowl or KitchenAid Mixer, combine the first five ingredients and stir. Next, add 2 cups of flour at a time, mixing between each addition of flour until a dough is formed. See the video below for dough consistency. It will be a little sticky but not so much that you can't work it by hand. If you need to then add a little more flour. Spread 1 TBSP of vegetable oil over the dough, cover with plastic wrap and let the dough rise for approximately 10-12 hours on the kitchen countertop.

Step Two

  • 2. (evening or morning) Now it is time to knead the dough to pop all the air bubbles. Make sure you dust the surface with flour so it doesn't stick! Spray two bread pans with non-stick spray. Separate the dough into two equal portions. Form the dough into a loaf and place into the bread pans. Cover with plastic wrap and allow to rise for 8-12 hours on the kitchen countertop. In winter it takes longer to rise.

Step Three

  • 3. (morning or evening) Preheat the oven to 350 degrees. Bake the bread at 350 degrees for 25 minutes or until golden brown.
Keyword homemade bread, sanctuary ridge family recipe,, sourdough, sourdough bread

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Sourdough Bread
Sanctuary Ridge Family Recipes

Sourdough Bread

Monica Scott5 Comments
Fresh Baked Sourdough Bread

Secret Recipe!

I’m so excited to share this recipe with ya’ll! It’s easy, versatile, and inexpensive to make. If you like Rye bread, use 1/2 Rye flour. A fan of Wheat bread? Just use 1/2 wheat flour. Does your family like white bread or oat bread? You can make your favorite flavor! I recommend using 1/2 bread/white flour and 1/2 wheat (for example) to keep it from being dry and heavy. You absolutely can make this with all wheat flour but it will crack on top and be a very heavy bread. Just experiment with your favorite flour blend to find the combination you like best! This is amazing sandwich bread- just make sure you use a bread knife to slice your bread please!

Special Note:

Please note that the directions say “morning” or “evening” because each step of the recipe takes place 10-12 hours apart. For example, if you “feed” the starter in the morning you will be making dough in the evening, making loaves the following morning and then baking the bread in the evening. And vice versa if you “feed” the starter in the evening you will be making dough the following morning, making loaves that evening and baking the bread in the morning. If you work outside the home, you need to plan accordingly with what works best for your schedule.

Next week I will share my secrets for Sourdough Danish, Cinnamon Rolls, and Apple Cinnamon Breads!

Sourdough Bread Recipe

Monica Scott
This old family recipe is tried and true! Perfectly balanced texture, flavor and versatility to make sandwich loaves, rolls, buns, and sweet rolls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American

Equipment

  • measuring spoons
  • measuring cups
  • Mixing bowl
  • Kitchen Aid Mixer
  • baking pans
  • pan spray
  • plastic wrap

Ingredients
  

Instructions
 

Step One

  • 1. (morning or evening) In a large mixing bowl or KitchenAid Mixer, combine the first five ingredients and stir. Next, add 2 cups of flour at a time, mixing between each addition of flour until a dough is formed. See the video below for dough consistency. It will be a little sticky but not so much that you can't work it by hand. If you need to then add a little more flour. Spread 1 TBSP of vegetable oil over the dough, cover with plastic wrap and let the dough rise for approximately 10-12 hours on the kitchen countertop.

Step Two

  • 2. (evening or morning) Now it is time to knead the dough to pop all the air bubbles. Make sure you dust the surface with flour so it doesn't stick! Spray two bread pans with non-stick spray. Separate the dough into two equal portions. Form the dough into a loaf and place into the bread pans. Cover with plastic wrap and allow to rise for 8-12 hours on the kitchen countertop. In winter it takes longer to rise.

Step Three

  • 3. (morning or evening) Preheat the oven to 350 degrees. Bake the bread at 350 degrees for 25 minutes or until golden brown.
Keyword homemade bread, sanctuary ridge family recipe,, sourdough, sourdough bread

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

White Chili
Sanctuary Ridge Family Recipes

White Chili

Monica Scott1 Comment

I first experienced this rich, delicious soup at the Sourdough Cafe. It was quite popular and often they sold out. White Chili is a delicious blend of south west flavors! Cumin, Cilantro, Chili powder and cheese create a layer of flavors you are sure to love! Last summer I took ingredients to make this on one of our camping trips, but I forgot my recipe. I searched recipes on Pinterest but could not find one with the ingredients I knew were in this one. I ended up making a similar recipe but it didn’t compare. This has been a family favorite for over twenty years! Enjoy!

White Bean Chicken Chili

Monica Scott
No other Chicken Chili compares to this one! Perfect for a cool Fall evening and leftovers are so delicious too! We enjoy this year round!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot or Dutch Oven
  • measuring cups
  • measuring spoons
  • Spoon to stir
  • ladle to serve
  • garlic press
  • knife and cutting board

Ingredients
  

  • 1/4 Cup butter
  • 1/2 yellow onion, diced
  • 3 minced/ pressed garlic cloves
  • 3 cups chicken broth
  • 1 TBSP dried basil leaves
  • 2 tsp chili powder
  • 1/4 tsp ground cloves
  • 2 cans undrained Northern beans
  • 3 cups 1/2 inch cooked chicken cubes or cooked shredded chicken breast
  • 2 TBSP Fresh, chopped cilantro
  • 1 container sour cream for garnish
  • 1 Shredded Pepper Jack Cheese for garnish
  • 1 Tortilla chips for garnish

Instructions
 

  • Melt butter in a large pot over medium heat. Cook onion and garlic in the melted butter, stirring occasionally, until onion is tender.
  • Stir in chicken broth, spices, herbs, beans and chicken. Heat to boiling. Reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
  • Serve with a dollop of Sour Cream, shredded Pepper Jack Cheese, and Tortilla chips. Enjoy!
Keyword Chicken Chili,, Chicken, Chicken Noodle Soup, Soup, Dinner, Lunch, Appetizer, Main Dish, Chili, Chili, Chicken,, fall, fall food, Fried, Fried Squash, zuchinni, yellow squash, squash, fresh veggies, family recipe, sanctuary ridge family recipe,, white bean

White Chili

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Bacon Broccoli Salad
Sanctuary Ridge Family Recipes

Bacon Broccoli Salad

Monica Scott1 Comment

I love side dishes that can be prepared ahead of time! I love to host BBQ’s and this is always a big hit with my guests. You can prepare this up to 2 days before serving! That means you have more time to enjoy your guests. A BBQ should be a stress free gathering with friends and family. If you prepare Bacon Broccoli Salad, my Not Your Mamas Potato Salad, smoked pork BBQ made with my homemade BBQ RUB, The Bomb BBQ Sauce, and add a handful of close friends, you have the recipe for a great backyard BBQ! Add some Divine Lemon Cookies and your guests may never leave! Build a fire in the backyard and play a couple rounds of “Mafia”. Sounds like a perfect evening to me!

Bacon Broccoli Salad

Ingredients:

  • 2 bunches fresh broccoli, washed and cut into bite size pieces
  • 1/2 cup thinly sliced red onion
  • 1 cup dried cranberries
  • 1/2 cup bacon bits
  • 1 cup mayonnaise
  • 1/2 cup granulated sugar

Directions: In a medium bowl, combine 1 cup mayonnaise with 1/2 cup granulated sugar. Set aside. In a large bowl combine broccoli, onion and dried cranberries. Add the mayonnaise mixture to the broccoli mixture, stirring well. Cover and refrigerate until ready to serve. Before serving stir the mixture again and sprinkle bacon bits over the top. Serve Cold.

Related recipes can be found here: https://sanctuary-ridge.com/2020/04/04/sanctuary-ridge-family-recipes-bbq-rub/(opens in a new tab), https://sanctuary-ridge.com/2020/04/05/sanctuary-ridge-family-recipes-the-bomb-bbq-sauce/(opens in a new tab), https://sanctuary-ridge.com/2020/04/06/sanctuary-ridge-family-recipes-not-your-mamas-potato-salad/(opens in a new tab)

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Aunt Sadie’s Brownies
Sanctuary Ridge Family Recipes

Aunt Sadie’s Brownies

Monica Scott2 Comments

Home made Brownies are a staple at our house! They are really no more trouble to make than the boxed brownies and this recipe is our favorite. Twenty-one Years ago I collected recipes from my family to create a recipe book. Profits from the book were donated to a local charity. As you can see from the photo, my recipe book is well loved. With twenty one years of use, it has seen it’s fair share of flour, sugar, and other ingredients spilled or dusted over its pages. My Great Aunt Sadie shared this recipe for my collection. I altered it a little because I never have unsweetened chocolate bars on hand. I do have cocoa powder and, as you will learn, I prefer to use ingredients I keep in the pantry. I modified the recipe to use cocoa powder and Noah thought it would be good to add chocolate chips to the batter, because let’s face it, you really can’t have too much chocolate! I hope you will give these a try!

Aunt Sadie’s Brownies

Family Recipe for Homemade Brownies
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 people

Equipment

  • Mixing bowl
  • measuring spoons
  • measuring cups
  • Mixer or large spoon
  • 9×12 baking dish

Ingredients
  

  • 2 cups sugar
  • 3/4 cups cocoa powder
  • 1 cup vegetable oil
  • 4 eggs beaten
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat Oven to 350 degrees.
    In a large mixing bowl, combine sugar, cocoa, oil, vanilla and beaten eggs. Stir well.
  • Add flour and salt, mixing until all is incorporated.
  • Stir in chocolate chips.
  • Pour into a greased 9×12 baking dish.
  • Bake at 350 degrees for 30 minutes.

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Sanctuary Ridge does not accept ads or payment for mention of products or businesses.

Divine Lemon Cookies
Sanctuary Ridge Family Recipes

Divine Lemon Cookies

Monica Scott1 Comment

These are seriously the easiest, most delicious lemon cookies! In less than 15 minutes you can have one of these Divine Lemon Cookies melting in your mouth! Be the hero of the family and whip up some of these RIGHT NOW!

Divine Lemon Cookies

Monica Scott
In less than 15 minutes you can have on of the Divine Lemon Cookies melting in your mouth! So simply delicious!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 18 Cookies

Equipment

  • Kitchen Aid Mixer
  • lemon zester
  • cookie dough scoop or Tablespoon
  • small bowl to mix the glaze
  • measuring spoons
  • whisk

Ingredients
  

  • 1 box Lemon Cake Mix
  • 1 Stick Butter, softened
  • 2 TBSP milk

Lemon Glaze

  • 2-3 Cups Confectioners Powdered Sugar
  • 1 TBSP melted butter
  • 2 Lemons, zested and juiced with seeds removed

Instructions
 

  • Preheat oven to 350 degrees.
  • Empty 1 box of lemon cake mix into the mixing bowl. Add the butter and milk, mix on low speed until a stiff cookie dough forms.
  • Scoop cookie dough with a cookie dough scoop (or use a Tablespoon) and place on a prepared cookie sheet. leave at least 1 inch between each cookie.
  • Bake at 350 degrees for 8-10 minutes or until lightly golden brown on the edges.

Lemon glaze

  • Meanwhile… melt 1 TBSP butter in a small bowl and add the juice and zest from the lemons.
  • Add 1 cup of confectioners sugar, stirring with a whisk. Add 1-2 more cups of confectioners sugar until a glaze forms. Glaze should be like a thick syrup. It will pour off the spoon. You don't want it to be too thick!
  • When the cookies are baked, glaze the tops of the cookies immediately! Let it set up for a few minutes before eating. Enjoy!
Keyword Lemon Cookies,Divine Lemon Cookies, Cookies, Easy Cookies, Cake mix cookies, family recipes, sanctuary ridge

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.