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You are here: Home / Good Eats / Recipe: Butternut Squash Cheddar Biscuits

Recipe: Butternut Squash Cheddar Biscuits

January 23, 2015 by Meghan 60 Comments

It’s no big secret squash is not my favorite food.

Butternut Squash Chedar Drop Biscuits

Given a choice it’s the last thing I opt to cook, which is why I’m happy it endures for so very long when stored properly. I recognize my anti-squash mentality makes me the odd woman out in our little Healthy Living Blog world, which to be honest is becoming a pretty comfortable place for me. At the end of the day, I think the community is hungry for a blogger like me, one who consumes cheese in addition to her veggies. Then again, maybe they’re just hungry.   

Here’s the thing though, if I’m going to eat squash, it needs to be with something special or stuffed in a beautifully delicate ravioli and covered in something drool worthy. I need to dress that thing up, take it out for a drink and make it fabulous because on its own, squash is snooze central for me, and homey don’t play that.

Butternut Squash Cheddar Drop Biscuits

As a result of my winter CSA, my basement is chock full of squash and per my New Year’s Resolution’s, I needed to tackle those puppies. I started out slowly and cracked a butternut to be used in a hearty bowl of Jenn’s Winter Minestrone Vegetable Soup. It was fantastic, although there was just one small problem. It didn’t use the entire squash, and I was left with cups full of raw butternut. 

Minestrone Soup and Biscuits

For me, tossing the leftovers wasn’t an option. I hate to waste good food, even food I don’t adore. Plus, it would have been a form of accepting defeat and homey don’t play that either. I was stuck. Over squashing the soup was out, which is paramount to over salting a dish, maybe even worse for a non-squash lover like me. Eventually, I settled in on the idea of Kirsten’s Savory Butternut Squash Soaked Oat Muffins. They’d go perfectly with dinner until I realized they needed an hour of soak time, and I had mere minutes on my hands.  

With the pressure on and the clock dwindling, I decided to make Drop Biscuits. I shredded and tossed the raw leftover squash in with my basic dough, added a sprinkle of fresh rosemary, a handful of sharp cheddar cheese crumbles and hoped for the best.

The result: I melted even more than those hunks of cheddar.

Butternut Squash Cheddar Drop Biscuits

Let me put it another way.

These biscuits are so good, I’d happily consume squash for them any day of the week.  

These biscuits are so good, my veggie adverse brother would destroy them in a matter of minutes.

These biscuits are so good, they don’t even need butter, a bold statement for me.

The biscuits are so good, I made them again with Acorn Squash and was still blown away.

These biscuits are so good, they need to be on your table, like yesterday.

Butternut Squash Cheddar Drop Biscuits
2015-01-22 18:00:37
Serves 12
A healthy twist on a classic makes these hearty biscuits extra satisfying without sacrificing flavor.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 cups flour
  2. 1 Tbsp. Baking Powder
  3. 1 tsp. Salt
  4. 1/4 tsp. Sugar
  5. 5 Tbsp. Cold Butter, cut into tablespoon sized pieces
  6. 1 cup milk (I've used Soy and plain Almond Milk)
  7. 2 sprigs fresh Rosemary, approximately 1 tsp., finely chopped
  8. 1/4 cup Cheddar Cheese, crumbled.
  9. 1 cup raw Butternut Squash, shredded in a food processor.
Instructions
  1. Preheat oven to 400 degrees.
  2. Sift together flour, baking powder, salt and sugar in a large mixing bowl. Add the 5 Tablespoons of cold butter to the mixture. Using a fork or pastry cutter, mash and turn the mixture until it resembles coarse crumbs.
  3. Slowly stir in the milk and mix gently until the dough comes together. Do not over mix. Fold in the rosemary, the cheddar cheese and the squash.
  4. Drop the dough onto a greased baking sheet by the spoonful to make 12 biscuits. Bake for 12 to 15 minutes, until the biscuits are golden brown.
Notes
  1. To Freeze: prepare the dough for these biscuits, and drop them onto a baking sheet lined with parchment paper. Instead of baking them, put them in the freezer overnight. Once frozen through, remove from cookie sheet, put in a freezer bag and store until ready for use. When ready, cook frozen biscuits at 400 degrees for 15 to 18 minutes.
By Meghan McCarthy
Adapted from John Besh via People Magazine
Adapted from John Besh via People Magazine
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
This post is being brought to the table at the following fabulous parties: Hunโ€ฆ Whatโ€™s for Dinnerโ€™s Simply Supper Tuesdayโ€™s, and The Novice Gardenerโ€™s Fiesta Friday.

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Filed Under: Good Eats, Reflections Tagged With: Clean Eating, CSA, happy, healthy, recipe, Recipe Alert, vegetables, vegetarian

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Comments

  1. jenn p&c says

    January 23, 2015 at 7:11 AM

    Yay!!! So glad you finally posted these!!!! I love when having a bit of leftover veggie inspires an entire recipe! It’s the BEST! <3 Heart you so!

    Reply
    • Meghan says

      January 24, 2015 at 6:16 PM

      And it all started with your soup, so THANK YOU! Plus, I’m pretty sure my subconscious was channeling you since we love all the same foods.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  2. liz says

    January 23, 2015 at 8:27 AM

    You may be my guardian angel. With my weekend to-do list reading “deal with squash” and 2 pounds of cheddar sitting in my fridge (I know, lucky girl over here) I know exactly what I will be nothing on come Saturday afternoon. Can’t wait because they look divine. The melted cheese lace peeking out the side is so seductive and definitely got me in the mood!!

    Reply
    • liz says

      January 23, 2015 at 8:28 AM

      *noshing (toddler on lap makes for precarious typing!)

      Reply
  3. Kirsten says

    January 23, 2015 at 8:49 AM

    Yum. I need to make more biscuits. I have no idea why I veer away from biscuits and scones and just march right off in the muffin direction all the time. Clean up would sure be easier.
    I’ve got some pretty little things downstairs in the Strategic Winter Squash Reserve that would look marvelous in these biscuits!
    Kirsten recently posted…Baked Artichoke and Arugula DipMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:17 PM

      The clean up is fantastic, and I always make a double batch and freeze a whole bunch so I have an easy side option for the week. Yes, I did just call biscuits a side dish. Let’s roll with it.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  4. Justine says

    January 23, 2015 at 8:59 AM

    this looks lovely, not your usual sweet biscuits, i would be interested to try this on the children and see their reaction. Happy fF are you having a fab time? x
    Justine recently posted…Peach and Blueberry Sangria & Happy Anniversary Fiesta Friday!My Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:18 PM

      I love savory biscuits. They’re kind of my favorite. I hope your little ones like these. If you try them out, please let me know their reaction.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  5. Brittany says

    January 23, 2015 at 9:32 AM

    Drop it like it’s hotttt, drop it like it’s hot. I love squash…I’d probably turn into one if I could. Like…make me the motha fuckn pumpkin in Cinderella already. These look mighty tasty, they remind me of the buttery flaky goodness that is served at Red Lobster, with a side of heart disease. These don’t have heart disease on the side so I like these better.
    Brittany recently posted…Does it Make Meโ€ฆMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:23 PM

      These are way better than heart disease, I promise. Although they do include my beloved cheese. One day, I shall make more vegan recipes for you.

      I’m pretty sure you are part squash already.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  6. Jessica says

    January 23, 2015 at 10:26 AM

    Squash is scary to cut but these look so good that I am totally going to risk it.
    Jessica recently posted…Training for a Multi Day Cycling EventMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:24 PM

      I used the vegetable peeler on the outside and the food processor on the inside. It makes it sooooo much easier.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  7. Julie @ HostessAtHeart says

    January 23, 2015 at 10:32 AM

    These biscuits look amazing! I’m always looking for sides like this to compliment a bowl of soup. This would definitely fit the bill. Your soup looks amazing too! I just got my feet wet with butternut squash this year too, and did enjoy it just baked. Thanks for a couple more options.

    Reply
    • Meghan says

      January 24, 2015 at 6:25 PM

      Happy to be of service. I love pairing biscuits with a bowl of soup or a great big salad. It makes it interesting.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  8. meredith @ The Cookie ChRUNicles says

    January 23, 2015 at 11:25 AM

    I love butternut squash. I may not love cheese but I am pretty sure I would love these biscuits. Sometimes though I do add butternut squash to Italian dishes and I actually adore the combo of mozzarella cheese with the squash. See, I eat some cheese.
    meredith @ The Cookie ChRUNicles recently posted…Playing Hooky, a TJ Stop & Apple Recipe RoundupMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:26 PM

      There’s hope for you yet (totally kidding).

      You should make these biscuits with mozzarella. I bet they’d be just as good.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  9. AJ @ NutriFitMama says

    January 23, 2015 at 12:33 PM

    I love how you can make these and freeze in advance also! If I can use gluten free flour that would be awesome..something to try..my kids will not eat squash by itself, so in biscuits would be perfect ๐Ÿ˜‰
    AJ @ NutriFitMama recently posted…Thinking Out Loud | Gliders, Homeschooling, and GGSMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:27 PM

      I’m not sure about the gluten free flour because I don’t really use any. That being said, if you try it and it works, I would love it if you would report back so other people would know.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  10. Suzy says

    January 23, 2015 at 1:22 PM

    K, see? I like this. This is something I could handle. If I can consume a vegetable that is baked inside warm carbohydrates with the potential of being baptized with butter, sign me up. You speak my language.
    Suzy recently posted…Blended Family Friday: The Name GameMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:28 PM

      Butter is a huge part of my vocabulary.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  11. Sonal says

    January 23, 2015 at 1:40 PM

    These look fantastic :).

    Reply
    • Meghan says

      January 24, 2015 at 6:28 PM

      Why thank you. I appreciate that.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  12. Tracey@Whatsfordinnerdoc says

    January 23, 2015 at 1:49 PM

    I’m getting kinda full at FF but I have room to squeeze in one of these biscuits. Thanks, Tracey
    Tracey@Whatsfordinnerdoc recently posted…Grain Free Baked Zucchini Sticks, Fiesta Friday # 52 Anniversary PartyMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:29 PM

      There’s always room for biscuits!
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  13. Jess@CookingisMySport says

    January 23, 2015 at 1:55 PM

    I’m actually a HUGE Butternut Squash fan, so I’m all about these biscuits. So clever. Thanks for bringing to this week’s Fiesta Friday Anniversary ๐Ÿ™‚
    Jess@CookingisMySport recently posted…My Grandmaโ€™s CornbreadMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:30 PM

      It was plain old luck these biscuits came about. I’m so happy they did though.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  14. Chitra Jagadish says

    January 23, 2015 at 2:16 PM

    I love the look of these biscuits! They look so comforting and Thanx for sharing the recipe with us… Happy FF
    Chitra Jagadish recently posted…Quinoa stuffed Mushrooms PizzaMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:30 PM

      Thanks for having me at the fiesta.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  15. Nancy says

    January 23, 2015 at 2:41 PM

    Great looking biscuits! Fabulous idea to incorporate squash… there happens to be an acorn squash just waiting to be prepared in my kitchen now. This appears to be a delicious use for it…Thanks!
    Nancy recently posted…Fiesta Friday Anniversary Part 1: Cran-Brie BitesMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:31 PM

      You should totally do it. I actually have a ton of acorn squash in my basement so I’m planning on making loads more of these biscuits.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  16. Laura @ Sprint 2 the Table says

    January 23, 2015 at 2:42 PM

    I made butternut drop biscuits soooooo long ago. I totally forgot about them! I need a cheddar version. This version. In 8 weeks.

    P.S. Squash is the jam. You’re nuts.
    Laura @ Sprint 2 the Table recently posted…Strange But Good TravelMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:32 PM

      8 weeks and counting.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  17. Suchitra says

    January 23, 2015 at 5:53 PM

    What a perfect recipe for a squash lover like me!! Love it! This goes into my “to try” list.
    Bookmarking the recipe! Happy FF! Thanks for bringing this!
    Suchitra recently posted…Mirsange Bajo ( Batter-fried Green chilli peppers)My Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:33 PM

      I hope you do try it. I don’t think you’ll be disappointed.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  18. Julia says

    January 23, 2015 at 10:39 PM

    You’ve convinced me!
    Julia recently posted…Inside Out Potstickers {Gluten Free}My Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:33 PM

      Hooray. Another convert. Welcome to the dark side. ๐Ÿ™‚
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  19. skd says

    January 24, 2015 at 4:43 AM

    Whoa! Yummm yummm… Biscuits with squash!! Got to try them now…
    skd recently posted…Cheesy Chicken PopsMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:34 PM

      Make a double batch. You won’t regret it.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  20. Michelle @ Giraffes Can Bake says

    January 24, 2015 at 6:38 AM

    Yum, these look sooooo good! And I’m a big lover of butternut squash, so I would happily squirrel these away in a matter of minutes!
    Michelle @ Giraffes Can Bake recently posted…Chocolate and Raspberry Vodka TonicMy Profile

    Reply
    • Meghan says

      January 24, 2015 at 6:35 PM

      A squash lover eh? Actually if I had to pick one, butternut would be my favorite too. I hope you enjoy these.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  21. varina says

    January 24, 2015 at 3:50 PM

    I harbor serious love for squash, so these sound ridiculously yummy. I can’t believe you adapted this from People magazine – who knew they had recipes lurking in there!?

    Reply
    • Meghan says

      January 24, 2015 at 6:40 PM

      Yep, People magazine has some gems, and the basic drop biscuit recipe was certainly one of them.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  22. Chelsea @ Chelsea's Healthy Kitchen says

    January 24, 2015 at 7:40 PM

    Okay if you love these biscuits and you don’t even like squash, then I know I’m going to adore these! Such great flavours in them – plus biscuits are just plain amazing.
    Chelsea @ Chelsea’s Healthy Kitchen recently posted…Broccoli with Cheese Sauce and Toasted Pine NutsMy Profile

    Reply
    • Meghan says

      January 25, 2015 at 8:42 AM

      Yes, you will love these. They’re so delicious, I almost want to turn all the rest of my squash into biscuits. Diversity is important though, and I still need to try your Roasted Fall Vegetables with the Parmesan Sage Reduction. I even bought the Brussels sprouts for it.
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  23. Petra says

    January 25, 2015 at 8:33 AM

    These biscuits looks great! I have saved the recipe and must give it a go! Delicious ๐Ÿ™‚ Happy FF!
    Petra recently posted…Wild fennel and broccoli shots and a steak saladMy Profile

    Reply
    • Meghan says

      January 25, 2015 at 8:43 AM

      Happy FF to you too. Thanks for swinging by and giving my biscuits a quick peek. ๐Ÿ˜‰
      Meghan recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

      Reply
  24. Sarah Pie says

    January 25, 2015 at 1:52 PM

    So happy to see the recipe for these, and I love that it is so easy!! Never would I ever have thought to put squash in biscuits, and I certainly wouldn’t have expected YOU to turn me on to the idea ๐Ÿ˜‰
    Sarah Pie recently posted…WIAW: Working Girl EditionMy Profile

    Reply
    • Meghan says

      January 26, 2015 at 5:56 PM

      I know, who would have thunk it?! Me voluntarily eating squash in biscuit form. I kind of like it.
      Meghan recently posted…Layered Taco Dip RecipeMy Profile

      Reply
  25. Frances says

    January 25, 2015 at 8:09 PM

    Thank you! Made these for dinner tonight along with the winter veggie soup. Also made the Greek quiche, so I am set with clean eats for the week! Thanks for the recipes and inspiration!

    Reply
    • Meghan says

      January 26, 2015 at 6:08 PM

      HOORAY! I’m so glad you made these, and I would love to hear what you think of them. Also, that Greek Quiche is one of my favorites….so much flavor in every bite.

      Thanks for your comment; it made my night!!
      Meghan recently posted…Layered Taco Dip RecipeMy Profile

      Reply
  26. Arman @ thebigmansworld says

    January 26, 2015 at 3:42 AM

    omg about time my friend. I am LOVING the ingredient list and the cheeses in the picture are asking me to eat them.

    Need to make this!!
    Arman @ thebigmansworld recently posted…The Readerโ€™s Challenge- 3 months, 3 dietsMy Profile

    Reply
    • Meghan says

      January 26, 2015 at 6:10 PM

      Yes, you would love these, especially the giant hunks of melted cheese. So much better than simply shredding.
      Meghan recently posted…Layered Taco Dip RecipeMy Profile

      Reply
  27. Amanda @ .running with spoons. says

    January 26, 2015 at 3:27 PM

    “Then again, maybe theyโ€™re just hungry. ” <– I legit almost died ๐Ÿ˜† You're wonderful. And you'd better believe that I'm hungry for a blogger like you ๐Ÿ˜‰

    And I'm very much intrigued by your biscuits. You know I'm a squash loving girl at heart, and have no problem just tossing one in the oven and calling it a meal, but if you (a non-squash loving girl) are talking these up THAT much, then they must be brilliant… even though I don't know if I've ever had a biscuit before? ๐Ÿ˜ฏ
    Amanda @ .running with spoons. recently posted…. link love 1/25 .My Profile

    Reply
    • Meghan says

      January 26, 2015 at 6:14 PM

      What? Never had a biscuit before…oh my, we need to correct that stat!!
      Meghan recently posted…Layered Taco Dip RecipeMy Profile

      Reply
    • Meghan says

      January 26, 2015 at 6:33 PM

      P.S. I’m glad somebody caught that line. I snuck it in there.
      Meghan recently posted…Layered Taco Dip RecipeMy Profile

      Reply
  28. carlie says

    March 6, 2015 at 10:02 PM

    Thanks again for allowing me to taste these scrumptious beauties, mmm.

    Reply
    • Meghan says

      March 7, 2015 at 7:18 AM

      I’m glad you liked them so much, and that I got a chance to meet you. We will always have Melt. ๐Ÿ™‚
      Meghan recently posted…Recipe: Tomato Basil SoupMy Profile

      Reply

Trackbacks

  1. First Fiesta Friday Anniversary (Part 1) | The Novice Gardener says:
    January 23, 2015 at 8:51 AM

    […] Meghan […]

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  2. WIAW: The Blogging Inspiration Edition - Clean Eats, Fast FeetsClean Eats, Fast Feets says:
    February 18, 2015 at 8:24 AM

    […] also why I paired my soup with two Butternut Squash Cheddar Drop Biscuits. A girl’s gotta […]

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  3. WIAW: The Random Day Edition - Clean Eats, Fast FeetsClean Eats, Fast Feets says:
    February 25, 2015 at 6:28 AM

    […] a bowl of Winter Vegetable Minestrone Soup with a Butternut Squash Cheddar Drop Biscuit and a Flourless Double Chocolate Brownie for […]

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I’m Meghan, CEO of City Hippie granola, a food blogger, and fit(ish) momma of a toddler keeping it real in Cleveland. Coffee is my higher power, followed by veggies and cheese or cheese and veggies or veggies with cheese.

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