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Crazy Easy Potato Soup & Simple Drop Biscuits

By Holly Sosa Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Treat your SOUP-er significant other to a delicious meal! My husband and I spent this past Valentine’s Day apart. With our family embarking on our cross country move, it’s been a complicated season of life for us. Husband is already working up in Northern Michigan while the kiddos and I stay back here in Southern California packing our home up and tying loose ends. My love language is food and it’s how I best communicate my love for my family and friends, and with my home mostly in boxes, I just don’t have the resources to make meals like I’d want to. Thankfully, I’ve found some incredible meal solutions and one of my favorites are the Idahoan® Steakhouse® Soups. They’re rich, creamy, and taste like they were made from scratch and slow cooked in a restaurant, but take just five minutes over a stove! All I do is whip up some quick and easy drop biscuits and I’ve got a meal that tastes amazing! To make the biscuits, I start by adding some flour, sugar, baking soda, baking powder, salt, pepper, and garlic powder to a large bowl. I whisk it all […]

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Crazy Easy Potato Soup & Simple Drop Biscuits

By Holly Sosa Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Treat your SOUP-er significant other to a delicious meal! My husband and I spent this past Valentine’s Day apart. With our family embarking on our cross country move, it’s been a complicated season of life for us. Husband is already working up in Northern Michigan while the kiddos and I stay back here in Southern California packing our home up and tying loose ends. My love language is food and it’s how I best communicate my love for my family and friends, and with my home mostly in boxes, I just don’t have the resources to make meals like I’d want to. Thankfully, I’ve found some incredible meal solutions and one of my favorites are the Idahoan® Steakhouse® Soups. They’re rich, creamy, and taste like they were made from scratch and slow cooked in a restaurant, but take just five minutes over a stove! All I do is whip up some quick and easy drop biscuits and I’ve got a meal that tastes amazing! To make the biscuits, I start by adding some flour, sugar, baking soda, baking powder, salt, pepper, and garlic powder to a large bowl. I whisk it all […]

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Crazy Easy Potato Soup & Simple Drop Biscuits

By Holly Sosa

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Treat your SOUP-er significant other to a delicious meal!

My husband and I spent this past Valentine’s Day apart. With our family embarking on our cross country move, it’s been a complicated season of life for us. Husband is already working up in Northern Michigan while the kiddos and I stay back here in Southern California packing our home up and tying loose ends. My love language is food and it’s how I best communicate my love for my family and friends, and with my home mostly in boxes, I just don’t have the resources to make meals like I’d want to. Thankfully, I’ve found some incredible meal solutions and one of my favorites are the Idahoan® Steakhouse® Soups. They’re rich, creamy, and taste like they were made from scratch and slow cooked in a restaurant, but take just five minutes over a stove! All I do is whip up some quick and easy drop biscuits and I’ve got a meal that tastes amazing!

To make the biscuits, I start by adding some flour, sugar, baking soda, baking powder, salt, pepper, and garlic powder to a large bowl. I whisk it all together until all the ingredients have incorporated.

I add in some cubed butter and dive in with my hands to mix it all together until it’s a crumbly texture.

Then I add in some shredded cheddar cheese and freshly chopped chives.

And then a full, almost overflowing, cup of buttermilk. I mix it all together until a sticky dough forms and then start scooping the dough out by quarter cup sized scoops and dropping them onto a greased baking sheet.

I pop the biscuits into the oven and while they bake, I get started on my super tasty Idahoan Steakhouse Soups by adding four cups of water to a saucepan. Once the water is boiling, I open my Idahoan Steakhouse Soup packet and pour it into the boiling water. I give it all a good stir and let it come back to a boil. Idahoan Steakhouse Soups are available in four super tasty varieties: Loaded Potato, Creamy Potato, Cheddar Broccoli and Cheddar Potato. For this particular meal, I made the Loaded Potato variety.

Once the soup is at a boil, I reduce the heat to a simmer and let it cook for about five minutes or so.

By the time my soup is ready, the biscuits are too, which is why I love this meal. It’s such a cinch to pull together last minute. The Idahoan Steakhouse Soups varieties are full of slow cooked flavor and take next to no time to make for a totally satisfying meal that feels like I spent hours creating.


I mean, is there any better way to enjoy soup than with a delicious crusty cheesy biscuit? I think not.

While my kitchen was in boxes this Valentine’s Day, Idahoan® Steakhouse® Soups allowed me to express my love through food. And it’s so simple to make, my husband is even able to enjoy it alongside me even though we’re far apart, allowing us to experience a tasty meal together.

Yum
Crazy Easy Potato Soup & Simple Drop Biscuits

Ingredients

  • 2 cups flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup packed cheddar cheese, shredded
  • 3 tablespoons chives, chopped
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder.
  3. Add butter and use hands to incorporate butter into flour by pinching cubes until mixture becomes crumbly.
  4. Add cheddar cheese and chives and toss.
  5. Add buttermilk and combine until sticky dough forms.
  6. Drop dough by quarter cup fulls onto prepared baking sheet.
  7. Bake in oven until just golden, about 12-15 minutes.
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Be sure to visit the Idahoan® Steakhouse® Soups website to learn more about the delicious meal option for your family.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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Strawberry Peach Banana Smoothie Bowl

By Holly Sosa

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NewYearNewWater #CollectiveBias

One area of my life where I feel like I could always do better is nutrition; especially where my kiddos are concerned. Mornings are the hardest because they’re the most hectic part of our day. Trying to pull together a breakfast that they’ll enjoy, I’ll enjoy, and that contains some semblance of nutrition is a challenge. With a new year underway, I’ve recommitted to ensuring I provide nutritious breakfasts for my family. One way I’ve started doing this is with morning smoothie bowls. My kiddos love these smoothie bowls and my daughter even calls it breakfast ice cream, ha! The Strawberry Peach Banana Smoothie Bowl has become a favorite around here and we enjoy them at least twice a week. Since discovering wanu water, I’ve revamped the recipe a little to include the nutrient rich water into the blend. Mom level up!

I start by tossing some frozen strawberries, bananas, and peaches into my food processor.

Then I add in some wanu water in the Peach Passion flavor. I love adding these to my kiddo’s morning smoothie bowls. wanu water has a touch of natural sweetness thanks to the monk fruit, which sweetens foods and drinks without the harmful effects of sugar. wanu also includes tons of essential nutrients like B1, B3, B5, B6, B12, K, Folic Acid, Biotin, Fiber, and antioxidant Vitamin E. I love that the added fiber aids my picky kids digestion and that they’re getting all these hidden vitamins while enjoying a tasty treat.

Save $1.00 on any two (2) 16 oz bottles of wanu water. Expires 12/31/18.

I flip the processor onto high and let it slice and dice those frozen fruit nuggets for me for several minutes until it reaches a texture that’s just between a smoothie and sorbet. Since this is a smoothie bowl, I prefer a thicker texture for optimum spoonfuls, ha! Once the fruit reaches my desired consistency, I spoon it out into a bowl.

I top the smoothie bowls with some of my kiddo’s favorite toppings like coconut flakes, granola, and some fresh banana slices. The result is a Strawberry Peach Banana Smoothie Bowl that looks just as good as it tastes. My kiddos can’t hardly wait to dig their spoons into the tasty vitamin-infused fruit (thanks, wanu water!) whenever I make these tasty bowls for them.

wanu water is available at my local Vons store and I always grab a few of each of their tasty flavors: Passion Peach, Kiwi Cucumber (this one is so refreshing!), and Watermelon Raspberry.

Be sure to visit the wanu water website to learn more. You can also check them out on Facebook, Twitter, and Instagram.

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Get Well Onion and Garlic Soup

By Holly Sosa

This flu season is forecasted to be one of the worst on record. Here in Southern California, hospitals have even had to erect tents in the parking lots to take in sick patients. While my family hasn’t been hit with it, we have been battling the seasonal sniffles. When getting over any bout of sickness, I like to whip up a big batch of this Get Well Onion and Garlic Soup that’s filled with sweet caramelized onions, garlic, and turmeric to help our bodies heal and mend.

To start this soup, I grab my big French Oven pot and add some oil. Once the oil is hot, I add in some rosemary, bay leaves, diced onions, and a pinch of salt. I cover the pot cook the onions until they are translucent.

Then I remove the lid, drop the heat to low, and continue cooking the onions until they caramelize into a beautiful golden brown color. This takes a few hours, but it so worth it.

While the onions work their magic, I begin roasting some garlic by peeling back the skin and trimming off the tops of two full heads of garlic. I place each head of garlic on a piece of tinfoil and drizzle them with olive oil and sprinkle some salt and pepper over them.

I wrap each of them up in the tinfoil and bake them in a 400F degree oven for about 45 minutes until the center cloves are soft.

Once the garlic is cool enough to handle, I pop out the cloves by pushing on the bottom of the garlic and they slide right out.

I add the garlic to the onions once they’ve completely caramelized and mash them using a wooden spoon.

I add in some ginger, turmeric, and chicken broth and bring it all to a boil.

Once the soup is boiling, I reduce it to a simmer and add salt and pepper to taste. From here I add more water if necessary to tone down too bold a flavor. My kiddos prefer it a little less bold while I love the flavor, so I add some extra water when feeding it to them. This Get Well Onion and Garlic Soup is full of warm soothing flavors and packs the benefits of anti-inflammatory turmeric, the anti-oxidant properties of garlic, and tons of vitamin C from the onions. It’s the perfect soup for healing after a cold or the flu.

Yum
Get Well Onion and Garlic Soup

Ingredients

  • 2 tablespoons olive oil
  • 8 yellow onions, minced
  • 2 bay leaves
  • 2 sprigs rosemary, destemmed
  • 2 whole heads of garlic
  • 2 tablespoons freshly grated ginger
  • 1 teaspoons turmeric

Instructions

  1. In a large Dutch oven, add oil and warm up over high heat.
  2. Once oil is hot, add onions, bay leaves, and rosemary and cover with lid.
  3. Allow onions to cook with lid on until translucent and then remove lid, turn heat to low, and allow onions to caramelize over low heat for several hours, checking every hour.
  4. While onions caramelize, prepare garlic for roasting but peeling most of outer skin off of garlic heads and trimming the tops off.
  5. Place garlic heads on tinfoil, drizzle with olive oil, sprinkle with salt and pepper, and wrap in tinfoil.
  6. Bake in 400F degree oven until center cloves are soft.
  7. Remove garlic cloves from head once cool enough to handle and mash using fork.
  8. Add mashed garlic to onions once caramelized.
  9. Add in ginger, turmeric, and water and bring to a boil.
  10. Reduce to simmer and add salt and pepper to taste.
  11. Add water to lessen flavors or serve as is.
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Easy Glazed Grapefruit Scones

By Holly Sosa

With grapefruit in it’s prime from November through May, I just can’t seem to get enough of the ripe fruit. One of my favorite ways to enjoy it is cut in half with some honey drizzled over the top, but these Grapefruit Scones are so easy and delicious that they’re a close second. They’re perfect all by themselves, but dip them in tea and it’s just a perfect flavor symphony. Yes, a symphony friends.

Start with some flour, sugar, baking powder, salt, and plenty of grapefruit zest. Place it all in a mixing bowl and combine until all the ingredients are incorporated.

Add in some cold butter and mix it together just until crumbly.

Add in some plain yogurt and some fresh squeezed grapefruit juice. Using a spatula, mix it together until just barely combined.

Place the dough onto a prepared baking sheet and form a large disc using your hands until the dough is about one inch thick.

Cut the dough into eight wedges and space them out evenly over the baking sheet.

Bake in a 400F degree over for about ten minutes.

Once the scones have finished baking, remove them to cool.

As soon as the scones have cooled, make a simple glaze using powdered sugar and fresh squeezed grapefruit juice. Add about a tablespoon of juice at a time until the glaze become the consistency you prefer.

Drizzle the glaze over the top of each scone.

From here you can enjoy immediately and you’ll want to. The temptation will be just too much to bear at this point, so dig in! If you have more self control than I do, go ahead and zest some more grapefruit over the top of the scones and serve them on a nice platter. Mine never make it that far, but you can give it a shot, ha!

These Simple Grapefruit Scones are a perfect treat to bring to a breakfast meeting, a brunch get together, or any function where you need to bring something to share. I love making these for women’s Bible study because my friends go crazy for these.

Yum
Easy Grapefruit Scones

Ingredients

    For the scones:
  • 1 3/4 cup all purpose flour
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 1/4 teapoon kosher salt
  • zest from one grapefruit
  • 5 tablespoons cold butter cut into small cubes
  • 1/2 cup fresh grapefruit juice
  • 1/4 cup plain yogurt
  • For the glaze:
  • 1 to 2 tablespoons fresh grapefruit juice
  • 1/2 cup powdered sugar

Instructions

  1. Add flour, sugar, baking powder, salt, and zest to mixing bowl and stir until just combined.
  2. Add the butter and stir until mixture is crumbly. Using your hands is the best way to do this.
  3. Add juice and yogurt.
  4. Mix with a spatula until just combined.
  5. Transfer dough onto a prepared baking sheet.
  6. Form into circle that’s about one inch thick.
  7. Cut into eight slices and arrange on cookie sheet.
  8. Bake in 400F degree oven for ten to eleven minutes until just starting to turn golden.
  9. Allow to cool completely before glazing.
  10. To make glaze, combine powdered sugar and grapefruit juice until desired consistency.
  11. Spoon over cooled scones and enjoy!
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Slow Cooker White Chicken Chili

By Holly Sosa

Like I promised, I’m bringing you yet another soup recipe and, friend, I’m coming at you every Tuesday this month with a new soup recipe, so settle in. There’s nothing better than a piping hot bowl of soup, chili, or stew on a frozen winter evening. I love that soup warms you up from the inside out, comforts and soothes, and also satisfies your belly. This Slow Cooker White Chicken Chili recipe is bean free (I love beans, but I know lots of people don’t) and full of flavor and warm spices that give just enough kick to satisfy a craving but not too much that you can’t enjoy the chili.

To make this chili, start by adding a diced onion, some bell pepper, a jalapeño, garlic, and plenty of spices to a slow cooker. I used cumin, oregano, chili powder, and a little salt and pepper.

Lay a couple of chicken breasts right over the top of the vegetables.

Then add in some chicken broth and cover the slow cooker with the lid. Cook it on low for about seven hours or until the chicken is done.

Remove the chicken and shred it using two forks. If you have a stand mixer, you can also shred it up using that, saving some time.

Return the chicken to the slow cooker and add in some coconut milk.

Turn the slow cooker to high and let it cook for about another fifteen to twenty minutes until everything is heated through.

Once the chili is ready, I like to serve it in nice deep bowls with a couple lime wedges, fresh cilantro, and maybe even a piece of cornbread. One of my favorite things about this chili is that it can set on warm after it’s done and you can help yourself whenever you feel like it. Guests and friends coming and going can enjoy it as well. We’ve always got people coming and going, so being able to serve them a nice hot meal is extra special.

Yum
Slow Cooker White Chicken Chili

Ingredients

  • 1 onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeño, finely diced
  • 5 cloves garlic, finely diced
  • 2 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 boneless skinless chicken breasts (about 1 1/2 pounds)
  • 4 cups chicken stock
  • 1 can (14 ounces) coconut milk
  • limes, optional
  • cilantro, optional
  • sour cream, optional
  • tortilla strips, optional

Instructions

  1. Place onion, bell pepper, jalapeño and garlic in a slow cooker and stir together.
  2. Add cumin, oregano, chili powder, salt, and pepper and stir to combine.
  3. Place chicken breast over vegetables.
  4. Pour chicken stock over top.
  5. Cover slow cooker and cook on low for seven to eight hours or until chicken is cooked.
  6. Remove chicken from slow cooker and shred with two forks or using a stand mixer.
  7. Transfer shredded chicken back into slow cooker and add coconut milk.
  8. Stir well to combine and cover slow cooker.
  9. All all ingredients to cook together for another thirty minutes before serving.
  10. Serve with lime wedges, cilantro, sour cream, and tortilla chips.

Notes

Original recipe from http://therealfoodrds.com/slow-cooker-white-chicken-chili/

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Slow Cooker White Chicken Chili

By Holly Sosa

Like I promised, I’m bringing you yet another soup recipe and, friend, I’m coming at you every Tuesday this month with a new soup recipe, so settle in. There’s nothing better than a piping hot bowl of soup, chili, or stew on a frozen winter evening. I love that soup warms you up from the inside out, comforts and soothes, and also satisfies your belly. This Slow Cooker White Chicken Chili recipe is bean free (I love beans, but I know lots of people don’t) and full of flavor and warm spices that give just enough kick to satisfy a craving but not too much that you can’t enjoy the chili.

To make this chili, start by adding a diced onion, some bell pepper, a jalapeño, garlic, and plenty of spices to a slow cooker. I used cumin, oregano, chili powder, and a little salt and pepper.

Lay a couple of chicken breasts right over the top of the vegetables.

Then add in some chicken broth and cover the slow cooker with the lid. Cook it on low for about seven hours or until the chicken is done.

Remove the chicken and shred it using two forks. If you have a stand mixer, you can also shred it up using that, saving some time.

Return the chicken to the slow cooker and add in some coconut milk.

Turn the slow cooker to high and let it cook for about another fifteen to twenty minutes until everything is heated through.

Once the chili is ready, I like to serve it in nice deep bowls with a couple lime wedges, fresh cilantro, and maybe even a piece of cornbread. One of my favorite things about this chili is that it can set on warm after it’s done and you can help yourself whenever you feel like it. Guests and friends coming and going can enjoy it as well. We’ve always got people coming and going, so being able to serve them a nice hot meal is extra special.

Yum
Slow Cooker White Chicken Chili

Ingredients

  • 1 onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeño, finely diced
  • 5 cloves garlic, finely diced
  • 2 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 boneless skinless chicken breasts (about 1 1/2 pounds)
  • 4 cups chicken stock
  • 1 can (14 ounces) coconut milk
  • limes, optional
  • cilantro, optional
  • sour cream, optional
  • tortilla strips, optional

Instructions

  1. Place onion, bell pepper, jalapeño and garlic in a slow cooker and stir together.
  2. Add cumin, oregano, chili powder, salt, and pepper and stir to combine.
  3. Place chicken breast over vegetables.
  4. Pour chicken stock over top.
  5. Cover slow cooker and cook on low for seven to eight hours or until chicken is cooked.
  6. Remove chicken from slow cooker and shred with two forks or using a stand mixer.
  7. Transfer shredded chicken back into slow cooker and add coconut milk.
  8. Stir well to combine and cover slow cooker.
  9. All all ingredients to cook together for another thirty minutes before serving.
  10. Serve with lime wedges, cilantro, sour cream, and tortilla chips.

Notes

Original recipe from http://therealfoodrds.com/slow-cooker-white-chicken-chili/

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Snowman Poop, a Yummy Winter Treat

By Holly Sosa

Currently, my husband is in Northern Michigan working at his new job in a cement plant while my kiddos and myself hold down the front here in the Southern California High Desert. In June, we will be joining him, after our house sells and the kids finish out their school year. Daddy has been sending plenty of videos and photos of him enjoying the winter wonderland up north while we enjoy mild temperature tank top weather here in the desert. My sweet four year old daughter keeps asking me when it will snow here. She just doesn’t quite understand why her daddy gets to enjoy it and she doesn’t. Since food is the medium I use to love on my family, I went to work bringing a little snow magic to her right from our kitchen with this fun Snowman Poop recipe.

I start, I added two bags of white chocolate chips to my slow cooker. I stirred the chocolate every ten minutes until it was completely smooth and melted through (it took me roughly 20 minutes).

I added in a whole bunch of Cheerios and stirred it all together until it was coated evenly.

And then I added a whole box of rainbow chip cake mix and stirred it all to coat.

I transferred the mixture onto my counter, lined with parchment paper, and spread it all out to dry.

I let it cool for about an hour and then we enjoyed eating plenty of the super sweet Snowman Poop treat. The cake mix gives it a fluffy snow texture and the white chocolate holds it all together for a fun little treat inspired by the white winter coating. While the treat didn’t satisfy my daughter’s snow dreams completely, it certainly added a little fun to her desert afternoon.

Yum
Snowman Poop, a Yummy Winter Treat

Ingredients

  • 2 (12 ounce) bags white chocolate chips
  • 12 cups Cheerio cereal
  • 1 box rainbow chip cake mix

Instructions

  1. Add white chocolate chips to slow cooker and cook over high, stirring every ten minutes until completely melted (this took me about 25 minutes).
  2. Add cereal and stir to combine with white chocolate.
  3. Add box of cake mix, a little at a time, stirring in between to incorporate completely into mixture.
  4. Spread cereal mixture out over parchment paper to cool.
  5. Once cereal has completely cooled, enjoy!
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