Low Sugar Almond Fudge Bars

almond butter fudge bars 1

I hadn’t spoken to my friend Emily in weeks. This is not because we aren’t getting along (because, grown adults, hello?). This is because I was in the thick of finishing a tough semester with my kids and preparing for graduation for our oldest, not to mention we had to finish our bathroom remodel before all the grad company came (and try to squeeze in this thing called blogging). Emily, as well as many of my dear friends, recognized that if I happened to have any spare time on my hands I should use it to take a shower or scrub the crusted bits of leafy greens off the bottom of my crisper drawer – not answer emails, talk on the phone, or answer questions in the church foyer.

But here and there, I would get a meaningful email or card from Emily. She would start it by saying something like “don’t answer this right now” or “I’m praying for you” because she knew. She knew. (Oh, look at me, tearing up just a little.)

Well one such email – actually – I think it was a quick holler across the church foyer conversation went something like this:

Emily: You know your Coconut Fudge Bars? I really like them but it would also be fun to figure out how to make them a little less peanutty. I wonder if almond butter would work?

Laura: {blank stare}

Emily: Carry on. Maybe I’ll play with it and get back to you.

It’s actually amazing that I remember that conversation at all. God bless all my friends who put up with me during this school year. I am not even kidding. (And all of them nodded in unison as if to say, “Really. She is not even kidding.”)

Not many days after that conversation, I got this email from Emily with the subject line, “Stop the presses!” Here’s what she said,

Okay, you really don’t have to stop anything but I was really excited about this. I felt like it was my DUTY to test out the coconut fudge bar recipe using almond butter instead of peanut butter.  Technically I’ve only licked the spoon so far but oh my goodness, it is so good!  It really does taste a little like a crunchy almond joy, but more grown up since it’s not too overly sweet.  Can’t wait to have one after lunch!

How great is it that she did my recipe experimenting for me? Our family tried the almond butter fudge bar idea on a morning I hadn’t made anything for breakfast and we needed to eat quickly. I mixed these up and found that Emily was very right. These are awesome!

Almond Fudge Bars

1/2 cup almond butter
1/4 cup honey
1/4 cup coconut oil (or another oil of your choice)
1/2 cup cocoa powder
1 1/2 cup rolled oats
1 cup unsweetened coconut flakes

In a medium sized saucepan, melt together almond butter, honey, coconut oil, and cocoa.  Remove from heat and stir in oats and coconut flakes.  Spread mixture into a 9×9 inch pan.  Chill for 2 hours before serving.  Makes 8-16 bars, depending on how big/small you cut them.

Honey Sweetened Almond Fudge Bars

Hooray for great friends, hooray for a snack/breakfast/treat that can be made in about five minutes, and hooray…just hooray.

How excited are you over this almond butter version of Coconut Fudge Bars? Leave a comment to tell Emily “thank you,” because I can take no credit for this (except for the fact that she’s my friend, which is, of course really because of God, so be sure to tell Him “thank you” as well.)

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Low Sugar Strawberry Cheesecake Parfait (With a “To-Go” Option)

Low Sugar Strawberry Cheesecake Parfait 1

There is only one requirement for making this recipe: All parties – including the makers and the recipients – must lick the bowl, dish, cup, spoon, and spatula when preparing, serving, and partaking in each Strawberry Cheesecake Parfait. Lickage (oh, it’s totally a word) is not an option. Failure to lick said bowl, dish, cup, spoon, and spatula will result in…you know, the missing out of the enjoyment of every last taste of goodness. It would be devastating, and friends don’t let friends not lick delicious creaminess out of the bowl. This is how you know how much I love you. I insist on the lickage (pronounced lick-uj). You can thank me later.

You know what is so amazing to me about recipe creation? It is that with just a couple of little tiny tweaks, one recipe becomes another – with very little thought or effort. Case in point: I basically took my Low Sugar Cheesecake filling, tweaked the measurements just a little bit, and spooned it into bowls with layers of sliced strawberries. Really. I’m not as smart as you didn’t think I was. It’s simply a matter of changing things up, of taking one idea and forming another, and also of being way too lazy to bake a cheesecake crust.

It’s also a matter of…fresh strawberries are amazing.

If that’s not motivation enough for you to go to the kitchen immediately to make these, then I should let you know that these little parfaits can be put together in a very short amount of time, they have very little sugar, and they are seriously bowl/dish/cup/spoon/spatula lickin’ good.

Low Sugar Strawberry Cheesecake Parfait (serves 6-8)

2 1/2 cups heavy whipping cream
8 ounces softened cream cheese
1 teaspoon vanilla extract
1 Tablespoon real maple syrup
Liquid stevia to taste (I use about 20 drops) (Use a few Tablespoons of sugar if you prefer.)
1 -2 pounds fresh, sliced strawberries

Place all ingredients (minus the strawberries) into a blender. Whip until smooth and creamy. Spoon mixture into bowls or cups – layering them with sliced strawberries. Lick the blender. Lick the spoons. Lick the spatula that you will use to get every last little bit of goodness out of the blender.

Lick your lips, lick your chin, lick your fingers. That oughta do it.

Low Sugar Strawberry Cheesecake Parfait

And guess what else? I learned that these Strawberry Cheesecake Parfaits are perfect for a treat-to-go! Simply layer the parfait in 8-ounce jars, cover with a lid, and take them with you. (Pack a spoon though, because while licking is good, it is rather difficult to be that good of a licker.)

Low Sugar Strawberry Cheesecake Parfait - To Go!

Feeling more like a blueberry, a blackberry, a raspberry, or a peach? By all means, switch out the strawberries with any or all of the above. See, the choice of fruit is optional. It’s the lickage that is a requirement.

Go therefore and begin fighting over which family member gets to lick the spatula.

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The Most Amazing Cinnamon Smoothie (with a Dairy Free Option)

Be sure to check out these ten great ideas for how to use fresh cinnamon sticks. And now, idea number 11 for how to use fresh cinnamon sticks. Trust me that when I say Amazing Cinnamon Smoothie – I really do mean amazing. Wowza.

Amazing Cinnamon Smoothie 2

When I came across a recipe similar to this, it claimed that the smoothie tasted just like a fresh cinnamon roll. Hmmm, really? Because have you ever had a fresh cinnamon roll?? I mean, nothing is quite the same as a fresh, warm cinnamon roll straight from the oven dripping with gooey… STOP! That’s just not nice to tease people with talk about freshly baked rolls of cinnomony-ness. Not nice at all.

Let’s very quickly focus on the negatives of freshly baked cinnamon rolls so that we can all stop craving them.

  1. They take forever to make. Hours and hours. A very long time.
  2. Making homemade cinnamon rolls creates many, many dirty dishes – not to mention a crusty counter-top.
  3. Cinnamon rolls can be addicting.
  4. Cinnamon rolls are full of empty calories and sugar. Just think of the stomach ache to follow the indulgence. Misery, it is.

Bleh. Ick. Nothankyou. We absolutely do not want a freshly baked cinnamon roll not even a little bit, no way, nuh-uh.

Clearly, I should have gone into psychology because this tactic is working very, very well to make us believe that fresh, hot cinnamon rolls are disgusting.

(Just now I had to look up how to spell psychology so I guess I’ll stick with writing and recipe creations.)

Now how about this Amazing Cinnamon Smoothie? Here are all the positives and the wonderful reasons we should make these instead of cinnamon rolls:

  1. This smoothie can be made in about two short minutes.
  2. Making this smoothie only dirties a blender and a glass. Fine – and a straw if you’re feeling fancy.
  3. Instead of making you say “okay, but I’ll just eat one more” (three times) like fresh hot cinnamon rolls can do – this smoothie is quite satisfying with one delicious glassful.
  4. Every part of this smoothie offers nourishment.

I’m sure none of us want a fresh hot cinnamon roll anymore. I’ve talked us all out of it. Cravings be gone! Right? Right. Absolutely.

Either way, just go make this simple – no sugar added, by the way – Cinnamon Smoothie. It’s super delicious and you really can make it in about two minutes.

Amazing Cinnamon Smoothie

2 cups whole milk or coconut milk
2 ripe, frozen bananas
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Blend ingredients until smooth. Serve right away. Makes about 2 servings. (I’m pretty sure homemade cinnamon roll instructions are just a tad more lengthy. Just sayin’.)

Amazing Cinnamon Smoothie

If you’re still wanting a homemade cinnamon roll (a real one, like the kind that comes out of a pan in the oven) – I recommend this Whole Wheat Cinnamon Roll recipe. Not that you are. After all, you’re about to get up and make this smoothie.

Click over to this post to learn more about picking up some free cinnamon sticks to use in this recipe and others. You’ll also learn how to make Cinnamon Extract, Cinnamon Infused Sugar, Cinnamon Pancake and Waffle Syrup and much more. :)

Now, raise your hand if you definitely do not want a cinnamon roll. 

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Low Sugar Lemon Loaf ~ a knock off of a Starbucks knock off

Ever had the Starbucks Lemon Loaf? Me neither. But I’ve seen it in their display case and it looks divine.

Recently I came across a recipe knock-off for the famous loaf. Therefore, I decided to make a knock-off of the knock-off. I’m guessing that by now, this recipe barely even resembles the Starbucks variety – except for the part about it being a loaf and being lemony. But yay for recipe inspiration! My family agrees that this recipe is a keeper.

Pucker up, by the way. This bread packs a wonderful, lemony punch. I don’t recommend that you eat this Lemon Bread with Lemon Water unless you want to make funny faces at your family all through breakfast. Come to think of it – definitely do eat the lemon bread with the lemon water. Take selfies. Report back to me.

Or you could just have this bread with coffee or milk. But that would just be sooooo normal.

Low Sugar Lemon Bread2

Low Sugar Lemon Bread

1 1/2 cups whole wheat pastry flour
1/3 cup sucanat or brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
3 eggs
1 teaspoon vanilla extract
1/3 cup lemon juice
2 Tablespoons melted butter
1/2 cup melted coconut oil

Stir together dry ingredients. Add eggs, vanilla, lemon juice, melted butter, and melted coconut oil. Mix well and pour into a buttered loaf pan. Bake in a 350° for about 45 minutes or until a toothpick inserted in the middle comes out clean. Poke hot loaf of bread with said toothpick several times, then pour lemon glaze over the top to coat completely.

Allow the loaf to sit in the pan for 10-15 minutes before removing. Cool on a plate.

Lemon Glaze

3 Tablespoons honey
1/3 cup lemon juice
1 teaspoon vanilla extract

Stir ingredients together in a small saucepan over low heat until well combined. Pour over warm bread.

Low Sugar Lemon Bread

Ever tried the Starbucks Lemon Loaf? (P.S. I don’t even like the taste of Starbucks coffee. Is it just me?)

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Low Sugar {Real Food} Oatmeal Cookie Recipe

Taking the Super Moist Chocolate Cake from 6 cups of sugar to just 1/2 cup of sugar worked great. I figured why not play with other cake and cookie recipes to make them lower in sugar? And all the people said, “Amen.”

Low Sugar Chocolate Cake

If you haven’t tried this Low Sugar Super Moist Chocolate Cake yet, I have to ask:
Why?
Go make this. For the love of chocolate, people.

Now here’s another low-sugar treat I experimented with. I took my oatmeal cookie from 1 1/2 cups of sugar down to just 1/2 cup. I thought they were great. My kids ate them fine, but were sure to let me know that they would have been much better had I included chocolate chips.

Well duh. Everything is better with chocolate chips. But we’re going for low sugar here. So the boys suggested that maybe next time I could add chocolate chips to half the batch (for them) and leave the other half plain (for me). Apparently I’m the only one who needs to cut back on sugar and the boys still need plenty of it? And I’m not sure where Matt fits into this equation. Does Dad get any cookies, boys?

I’m sure they’d be happy to let me share my plain half with him. They are very nice.

Give these a try – with or without chocolate chips. Hey, you could even add raisins. Or dried cranberries.

Low Sugar Oatmeal Cookies

1 cup melted butter
1/2 cup sucanat
2 eggs
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 cups whole oats
1 1/2-2 cups whole wheat flour (I use freshly ground hard white wheat)

Stir together melted butter and sucanat. Add eggs, baking soda, salt, and vanilla. Stir in oats and flour until you reach desired cookie dough consistency. (If you’re using store-bought whole wheat flour, you may need less than 2 cups. Freshly ground may require the full 2 cups.)

Scoop cookie dough onto baking sheet leaving about 2 inches in between. Bake in a 350° oven for 10-12 minutes or until cookies are golden brown.

Low Sugar Oatmeal Cookies

These are great dipped in milk, and of course, I’ll be having a cup of coffee with my half of the cookies. Not that I’ll eat the entire half-batch at once. That would be a bit counter-productive, wouldn’t you say?

Are you a plain oatmeal cookie fan – or do you prefer them with raisins or chocolate chips?

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Easy Dessert to WOW Your Guests: Build a Brownie Sundae Bar

I didn’t have time to make a fancy dessert for our Easter guests two weeks ago. We’d been out of town, arriving home late the night before. Knowing this ahead of time, I’d bought ice cream. Boring and not very Eastery.  But…

Sunday morning before church, I baked some Brownies and sliced some strawberries. Once we arrived home, I made some Homemade Hot Fudge and whipped some cream. Thus (I like saying “thus”) – after we cleared the table of the wonderful (and also simple) Easter dinner, the boys helped me carry the following out to the table:

As each item appeared on the table, our guests (5 college students) gasped – especially when the hot fudge came out. It was like I had spent hours on a fancy dessert and presented them with a one-of-a-kind treat. Dude, it was just brownies and ice cream. But hey, when you put all these simple treats together, they really do make something special.

Build a Brownie Sundae Bar

So the moral of this story is this: If you need a special dessert for company, but you don’t have a lot of time, consider preparing a Brownie Sundae Bar. Your guests will love it and you will too.

What else would you add to your Brownie Sundae Bar? I’m thinking nuts, other fruit, chocolate chips….

P.S. This is not a low sugar dessert. ;)

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Whole Wheat Stuffed Cheesy Bread

Homemade, soft, pull-apart bread stuffed full of melted cheesy deliciousness?  Oh yes.

cheese bread11

What inspired this recipe, you ask?  It was pure and total selfishness and that’s the truth.

See, I was serving salad as a main dish for our lunch.  The salad was to include mixed greens and other veggies plus flavorful chunks of chicken, so I knew all my men would enjoy it.  But I also knew that if I didn’t feed them something a little more substantial with their salad, I’d be hearing the “now what can I have to eat” question right about the time we finished putting salad bowls into the dishwasher.

See?  It was selfishness.  I did not want to hear that question.  I am over that question.  That question makes all mothers want to run in unladylike fashion to the far corners of anywhere but the kitchen.  Am I right?  I am right.

So I searched online for a fun new kind of bread to go with our salads.  The boys all thought I made the bread to treat them to something special.  Don’t tell them otherwise.  Yes boys.  I was June Cleaver delighted to make you this special treat for lunch.  (And also, I am very, very selfish and wanted to keep your bellies full until the next actual meal time so that I wouldn’t hear the question.)

Now that my confession is out of the way and you understand the heart behind the recipe, you too can be selfish and make this for your family.  This might be the best selfish act you and I will ever commit.

Whole Wheat Stuffed Cheesy Bread (adapted from this recipe)

Dough

1 teaspoon honey
3/4 cup warm water (about 110°)
2 1/4 teaspoons active dry yeast
2 Tablespoons melted butter or coconut oil
2 cups whole wheat flour (I use freshly ground flour from hard white wheat)
3/4 teaspoon sea salt

Cheese Filling

2 cups shredded cheese (I used Colby jack for this)
1 Tablespoon grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon sea salt

In a large mixing bowl, stir together honey, water, and yeast.  Allow mixture to sit for about 10 minutes until it becomes foamy.  Add melted butter (be sure it’s not too hot so it won’t kill the yeast).  Stir in flour and salt until well combined.  Knead dough on a floured surface for about 5 minutes.  (Here’s a video showing you how to knead dough.)

Place dough back in bowl, cover, and allow dough to rest/rise for about one hour.  Meanwhile, mix cheese filling ingredients in a bowl.

Heat oven to 450°.  Divide dough in half.  Roll each half into an 8″ square.  Scoop about 1/2 cup cheese mixture onto one side of each square.  Fold the dough over the cheese and press edges lightly together.  Use a sharp knife to slice the dough into 6-8 one-inch strips, stopping just before the folded edge.  Sprinkle remaining cheese evenly over the top of the prepared bread.

Bake for 12-15 minutes or until bread is golden brown.  Serve right away.  Makes 16 Cheesy Bread Sticks.

Note:  In the following pictures, you’ll notice that I doubled the recipe.  
Instead of 2 cheesy breads, I made 4.  I didn’t want to run out.  Remember the selfishness.

cheese bread 1

cheese bread 2

cheese bread 3

cheese bread 4

cheese bread 5

cheese bread 6

cheese bread 7

cheese bread 8

cheese bread 10

And there you have it.  A delicious act of selfishness.  This was a perfect side with our salads.  This bread also tastes great dipped in pizza sauce.

Whole Wheat Stuffed Cheesy Bread

Are you also tired of the question?

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Garden Veggie Chicken Skillet Recipe {Quick, Easy, Healthy, and Delicious}

Garden Veggie Chicken Skillet 2

Several of you have commented that you would love more one-skillet-meal recipes.  Tell you what – me too.  I have very few recipes like that, especially those that fall under the healthy, real food, easy categories.  So I tinkered last week and hoped my family would like what I came up with.

Did they like it?  Well, would I be posting it here if they didn’t?  We were six for six on this one.  Sweet!  (Actually, it’s savory, but you get the point.)   So now I present to you a recipe which:

  • Takes only a few minutes to prepare
  • Takes only a few minutes to cook
  • Will help you stretch the meat, saving you money
  • Is full of tasty veggies
  • Is a complete meal in one dish
  • Tastes amazing (my family said so)

This recipe filled my large electric skillet, feeding six of us.  If you have a smaller family, you may want to cut this recipe in half.  Also, while this recipe covers all your nutritional bases, I still recommend serving this with a salad (more veggies!) and/or some fresh fruit.

Garden Veggie Chicken Skillet Recipe

5 medium potatoes, any variety, cut into small cubes
1 pound uncooked boneless chicken breasts or thighs, cut into small bites (I use thighs because they taste better to us)
4 cups chopped veggies – any variety or combination (zucchini, asparagus, sweet peppers, mushrooms, and onions recommended)
1/2 cup Italian dressing (I use my simple homemade Italian Dressing recipe)

Combine all ingredients in a large skillet.  Stir dressing around to coat veggies, potatoes, and meat.  Cover and cook over medium heat, stirring occasionally, for 12-20 minutes or until veggies are tender and meat is cooked thoroughly.

Garden Veggie Chicken Skillet

The Italian Dressing is the rock star in this recipe.  It gives the meat and veggies awesome flavor, plus the oil in the dressing helps in the cooking process.  Delicious and super simple!

 Think your family would like this meal?

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The Easiest Cheesecake With The Lowest Amount of Sugar

I push and I push when it comes to eating fruits and veggies.  (We call these “freggies,” by the way.  I’m determined to get this word into the dictionary.  Freggies.  Freggies.  Freggies.  Keep saying.  Keep writing it.  Pass it on.  Freggies is a word because we all say so.)

So I highly encourage us to all eat an enormous amount of freggies each day.  Our bodies need them and love them.  I also encourage us to cut way back on the sugar.  Our bodies need us to. Therefore this recipe, and all my recent healthier treat recipes are:

1) Your reward for eating so many freggies.
2) Your opportunity to enjoy a dessert that won’t give you sugar overload.

See, we can have our cake and eat it too.  We just need to use wisdom.  Sweets are a treat, not a food group.

I encourage you to read:  Breaking Free of Sugar Addiction ~ Should We Be Eating Stevia? for more of my thoughts on this subject.  Then, I would like you to file this newest recipe away for the next time you need to make an easy treat to share.  It is very low in sugar, but you’ll still be enjoying a rich, delicious treat!

When I posted the recipe for this Chocolate Cheesecake Dessert, several asked, “How can I make this without chocolate?”  Ah…very simple.  Just leave out the cocoa.  And while you’re at it, if you’d like a pumpkin variety of this dessert, you’ll find it here:  Low Sugar Pumpkin Cheesecake

Easiest Cheesecake Recipe

Easy Cheesecake Dessert

Shortbread Crust:

3 cups whole wheat flour (I use freshly ground hard white wheat for this)
1/2 cup sucanat (or brown sugar if you prefer)
1 1/2 cups melted butter

Stir flour and sucanat together in a bowl.  Add melted butter, combining well.  Press mixture into a 9×13 inch baking pan.  Bake in a 350° oven for 12-15 minutes or until golden brown.

Cheesecake Filling:

2 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
Liquid stevia to taste (I use 30-40 drops)
2 1/2 cups heavy whipping cream
Baked and cooled Shortbread Crust

Cream together softened cream cheese, vanilla, and stevia.  Set aside.  Whip cream until soft peaks form.  Fold in cream cheese mixture until smooth.  (I actually throw all ingredients together in my BlendTec and let it do all the work of whipping and blending at the same time.)  Spread mixture over cooled Shortbread Crust.  Cover and chill for about two hours until set.  Makes about 18 servings.

So freggies first, low sugar cheesecake second.  It’s a win-win.

Which of the cheesecake recipes will be your favorite?  The plain, the pumpkin, or the chocolate?

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Easy Ham and Egg Breakfast Bowls – a Quick and Filling Breakfast To-Go!

Oh man (lady – whatever).  You are going to love this idea!  Unless you don’t like eggs.  But for those of you who love eggs, and for everyone who wants an easy, real food meal that will pack a punch with nutrition and keep you full until the next meal…

Please allow me to introduce you to these delightful little Ham and Egg Breakfast Bowls:

ham and egg cups1

See that?  The ham is the bowl.  Isn’t that clever?  I didn’t think of this myself, but was enlightened by my friend who was excited to tell me about her fun breakfast of the day.  She knew I’d need to know about this idea.  She knows me (and my hungry crew) well, don’t you think?

Everyone get out your muffin tins and get ready to have some fun.

How to make Ham and Egg Breakfast Bowls

You will need:

Muffin Tins
Thin Slices of Ham
Eggs
Shredded Cheese
Sea Salt
Garnish like Fresh Spinach, Green Chilies, Mushrooms, Peppers, Onion, Broccoli, or Salsa

Push a piece of thinly sliced ham down into each muffin cup.

ham and egg bowls 4

Crack an egg into each “ham bowl.”  Poke each egg yolk with a fork and carefully scrambled it around inside the bowl.  Sprinkle with salt, top with cheese, and garnish however you like.  Bake in a 350° oven  for 10-20 minutes or until the eggs are cooked through.

You can make these ahead of time, then rewarm them for a quick, ready-made breakfast or lunch!  (That’s my favorite part, of course.)

You can also scrambled up your eggs in a dish, and then scoop some out into each ham bowl if you prefer.  My kids like the texture of these better if I do it that way.

Easy Ham and Egg Breakfast Bowls

Is this idea genius, or what?  You must try this! :)

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