@standonbiz4u: My blonde and light eyed Cinderella’s were taught to always work hard their entire life. They were taught to make their own destiny’s and walk away from what doesn’t feel right! To know they need to be independent and always prove themselves worthy. Set goals and be classy not trashy. Lastly, to ALWAYS be Loyal until someone proves themselves not worthy. They have all grown up to be such amazing adults! (Well Cam will be an adult in a little over a month). My last baby graduates this year 🥲 and 🥰 So proud of all 3 of them🫶🏻🫶🏻 @Lex Cokley❤️‍🔥 @Haileyyy🌙✨🤎 @𝐂𝐀𝐌 #fall #vibes #daughters #pumpkinseason

STANdonBiz❌🫶🏻

Open In TikTok:

Region: US

Saturday 26 September 2026 17:29:25 GMT

323

31

6

4

Music

Download

No Watermark .mp4 (0MB) No Watermark(HD) .mp4 (0MB) Watermark .mp4 (0MB) Music .mp3

Comments

eva.msmamaw :

They are all three so beautiful

2026-09-27 06:11:50

1

🏝️theperezfamily💕 :

Beautiful family!!!

2026-09-27 14:18:28

1

Kristy-Cajunfizzindreamz :

Absolutely beautiful young ladies! But then look who their beautiful mother is!

2026-09-29 18:13:45

0

👸🏻❤️ HKD :

Nice photo 👌

2026-09-27 16:11:20

0

Bertrand 2026 :

🥰🥰🥰

2026-09-26 22:18:56

1

To see more videos from user @standonbiz4u, please go to the Tikwm homepage.

Other Videos

#creatorsearchinsights #صلوا_على_رسول_الله #الصلاة_والسلام_عليك_ياحبيبي_يارسول_الله #المدينة_المنورة #تيك_توك

#creatorsearchinsights #صلوا_على_رسول_الله #الصلاة_والسلام_عليك_ياحبيبي_يارسول_الله #المدينة_المنورة #تيك_توك

#CapCut #allah #islamic_video #creatorsearchinsight

#CapCut #allah #islamic_video #creatorsearchinsight

ايــــيـــــي شـــــــلــــــــون اوصــــــــــــــــف شــــــــــــــوڪ روحــــــــــــي وحـــــــنـــــــــيــــــــنــــي#fyyyyyyyyyyyyyyyy #ڤالدور #مالي_خلق_احط_هاشتاقات🧢 #مالي_خلق_احط_هاشتاقات #شلة_الـ_ڤالدور

ايــــيـــــي شـــــــلــــــــون اوصــــــــــــــــف شــــــــــــــوڪ روحــــــــــــي وحـــــــنـــــــــيــــــــنــــي#fyyyyyyyyyyyyyyyy #ڤالدور #مالي_خلق_احط_هاشتاقات🧢 #مالي_خلق_احط_هاشتاقات #شلة_الـ_ڤالدور

Wherever we go, we take it with us. #dolcevita #wearingdolcevita #dolcefarniente #mediterranean #tshirts

Wherever we go, we take it with us. #dolcevita #wearingdolcevita #dolcefarniente #mediterranean #tshirts

Jadi Penasaran, Backingan Dia Siapa Ya🤭 #jadibapakjujur #bapakpalingjujur #rekomendasifilm #propertyRK #politik

Jadi Penasaran, Backingan Dia Siapa Ya🤭 #jadibapakjujur #bapakpalingjujur #rekomendasifilm #propertyRK #politik

you know me when life gives me lemons🤗(rent was approved btw) (for the lemon cheesecake): - 300g digestive biscuits - 150g unsalted butter, melted - 400g full fat cream cheese, at room temperature - zest of 3 lemons - juice of 1 lemon - 1 cup (120g) icing sugar - 300ml double cream (heavy cream) (for the raspberry jelly topping): - 150g frozen / fresh raspberries - 2tbsp white caster sugar - juice of 1/2 a lemon - 2 sheets leaf gelatine (or 1tsp powdered gelatine) method: 1. begin by crushing the biscuits in a large bowl until you reach a fine crumb (use a large wooden basher). alternatively, you can place the biscuits in a zip lock bag, seal tight, and bash the bag using a rolling pin. 2. add in the melted butter and mix until thoroughly combined. 3. place the biscuit crumb into the base of a lined 20cm (8 inch) spring form cake tin. 4. press down firmly until the biscuits are completely flat and evenly distributed. pop into the fridge whilst you prepare the rest. 5. meanwhile, place the cream cheese, lemon zest, lemon juice and icing sugar in a large bowl and whisk until throughly combined and smooth. 6. pour in the cream and whisk until the mixture is beginning to become stiff (it’s important not to over whisk as it will overwhip when we spoon it into the tin!). 7. now spoon the mixture into the cake tin, on top of the biscuits - and smooth the top until level and flat. 8. place in the fridge whilst we prepare the jelly. 9. in a small saucepan, add in the raspberries, sugar and lemon zest and place on a medium heat. 10. once the raspberries begin to thaw, stir around and lower the temperature so that the raspberries are just simmering nicely. once it becomes a liquid, cook for a few minutes on a low heat, stirring regularly. 11. meanwhile, submerge the gelatine sheets into cold water and soak for at least 5 minutes. 12. once soaked, squeeze the gelatine sheets so that all the water has been released and place them into the raspberry mixture. stir until completely dissolved. 13. remove the raspberry jelly from the heat and allow to cool for at least 15 minutes. 14. carefully pour the raspberry jelly all over the top of our cheesecake. 15. place back into the fridge for at least 4 hours or ideally, overnight. 16. once ready to serve, run a knife around the edges of the cheesecake and carefully remove from the tin. 17. serve into thick slices… and enjoy!🍋🍋🍋 #cheesecake #lemon #sweettreat #EasyRecipes #dessert

you know me when life gives me lemons🤗(rent was approved btw) (for the lemon cheesecake): - 300g digestive biscuits - 150g unsalted butter, melted - 400g full fat cream cheese, at room temperature - zest of 3 lemons - juice of 1 lemon - 1 cup (120g) icing sugar - 300ml double cream (heavy cream) (for the raspberry jelly topping): - 150g frozen / fresh raspberries - 2tbsp white caster sugar - juice of 1/2 a lemon - 2 sheets leaf gelatine (or 1tsp powdered gelatine) method: 1. begin by crushing the biscuits in a large bowl until you reach a fine crumb (use a large wooden basher). alternatively, you can place the biscuits in a zip lock bag, seal tight, and bash the bag using a rolling pin. 2. add in the melted butter and mix until thoroughly combined. 3. place the biscuit crumb into the base of a lined 20cm (8 inch) spring form cake tin. 4. press down firmly until the biscuits are completely flat and evenly distributed. pop into the fridge whilst you prepare the rest. 5. meanwhile, place the cream cheese, lemon zest, lemon juice and icing sugar in a large bowl and whisk until throughly combined and smooth. 6. pour in the cream and whisk until the mixture is beginning to become stiff (it’s important not to over whisk as it will overwhip when we spoon it into the tin!). 7. now spoon the mixture into the cake tin, on top of the biscuits - and smooth the top until level and flat. 8. place in the fridge whilst we prepare the jelly. 9. in a small saucepan, add in the raspberries, sugar and lemon zest and place on a medium heat. 10. once the raspberries begin to thaw, stir around and lower the temperature so that the raspberries are just simmering nicely. once it becomes a liquid, cook for a few minutes on a low heat, stirring regularly. 11. meanwhile, submerge the gelatine sheets into cold water and soak for at least 5 minutes. 12. once soaked, squeeze the gelatine sheets so that all the water has been released and place them into the raspberry mixture. stir until completely dissolved. 13. remove the raspberry jelly from the heat and allow to cool for at least 15 minutes. 14. carefully pour the raspberry jelly all over the top of our cheesecake. 15. place back into the fridge for at least 4 hours or ideally, overnight. 16. once ready to serve, run a knife around the edges of the cheesecake and carefully remove from the tin. 17. serve into thick slices… and enjoy!🍋🍋🍋 #cheesecake #lemon #sweettreat #EasyRecipes #dessert

About

Robot
API

Legal

Privacy Policy