Pumpkin Streusel Bread

Yes, I am the one that posted the Christmas ornament the other day...

But, I do realize it's still fall and Thanksgiving is still a few weeks away.

So here is my recipe to show that I am still enjoying fall for the time being ;)

I am a Serious fan of all things pumpkin.

Hunter apparently is too and he just didn't know it!

I really wanted to make an awesome pumpkin bread this year but every recipe seemed to have chocolate chips. 

Although I do love chocolate, I think it takes away from the awesome flavor of pumpkin.

That's when the idea of streusel popped into my head!

Thank goodness it did!

This recipe was a complete trial, but a complete success as well!

Yay!

So, I also may have gotten a little crazy ingredient-wise...

This recipe made me two loaves of bread and 12 muffins.

Perfect to take to a friend! :)

Ingredients:

• 1 can Libby's pumpkin
• 1 1/2 cups white sugar
• 2 cups brown sugar
• 1 cup vegetable oil
• 2/3 cup water
• 1 tbsp vanilla
• 4 eggs
• 3 3/4 cups flour
• 1.5 tsp salt
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg

Directions:

1) Mix Pumpkin, Sugars, Oil, Water, Vanilla, and Eggs until well combined. I used my Kitchen Aid and used the flat beater attachment but I'm sure a hand mixer would work just fine.

2) In a separate  bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg.  Stir together then gradually mix into the pumpkin mixture until all ingredients are combined. I used a half cup measurement to gradually add the flour mixture in. 

3) Spray bread pans with non stick spray, then coat with flour getting rid of excess flour after.

For the muffins I used cupcake liners but I'm sure non stick spray would work just fine. Then pour mixture evenly into pans. I filled each muffin about halfway. Once filled place in oven uncovered and bake 45-55 minutes for bread and 20-25 minutes for muffins.

4) Make streusel topping. Okay, making streusel can be reallyyy annoying. I know. But it's worth it!

Start by making cubes out of 1/2 cup un-softened butter.

Then add 1/2 cup brown sugar, 1/4 cup white sugar, 1/2 cup flour, and a pinch of salt.

5) With a fork press the sugar mixture into the butter until crumbles form. It takes a little while, so don't give up!

6) Once your bread has been baking for half the time, take it out and quickly put streusel on top. Same with the muffins. Then place it back in the oven uncovered for the remainder of the time. This will alleviate burnt streusel. 

7) Let sit for about 10 minutes, then serve while still warm! With a little bit of butter if you wanna do it my way :) 

Yum!

And now I'm off to finish my next Christmas craft....

;)

All my love,

Aleigh Joy

Cilantro Lime Ranch

Dinner last night was superb.

In fact, I could probably eat it once a week, but I don't want to get sick of it. 

I love me a good salad, especially when the dressing is so good you wanna lick the bowl. 

Good thing I can do so in my own home! 

Hunter was a huge fan of this meal, even though he didn't seem too excited when I said salad was for dinner. Just salad. 

It's all about the dressing people. 

Ingredients:

1 tomatillo 

1/2 fresh Jalepeno (more or less depending on your spice tolerance) 

1 bunch of cilantro

1/2 lime 

About 1 1/2 cups already made ranch dressing

Directions:

Cut tomatillo into about six pieces and place in blender taking out middle. (Like you would a tomato) cut Jalepeno in half and toss that in your blender as well. Cut off cilantro stems and throw it in the blender. Add your ranch and squeeze your lime then blend until all is well mixed. Such a yummy taste! 

We made our salads cafe rio style cause the dressing is similar. If you don't know what cafe rio is... I'm sorry. But really look up the closest one and go get a sweet pork salad! On with it... I made chicken with fajita seasoning. We put the yummy tortilla land tortilla on the bottom of the bowl, next cheese, then black beans, rice (fajita flavor of the Lipton package. It's really good), chicken, lettuce, tomato, cilantro, guacamole, sour cream, tortilla strips, dressing, in that order. SO GOOD! This should probably be on your menu this coming week 👍 happy weekend! 

All my love, 

Aleigh Joy 

Cilantro Lime Chicken Fajitas

We LOVE Mexican food over here.

Being from San Diego where there's a taco shop on every street corner, that's kind of a given.

I seem to make some sort of Mexican dish every week for dinner. 

I've been wanting to perfect my fajitas because every time I've made them they just didn't come out the way I had hoped.

This time however, they came out SO right and I'm so excited to share!

I give all credit to my 37 week pregnancy cravings for coming up with this one.

Ingredients:

• 2-3 boneless chicken breasts or 5-6 tenders
• 2 heaping cups of assorted sliced bell peppers give or take
• 1 cup sliced onion give or take
• 1/2 of a lime
• 1/4 cup cilantro (a little less is just fine)
• 1 clove minced garlic
• 4 tbsp. your choice oil
• 1 tin foil package of fajita seasoning mix (found next to taco seasoning)
• 1 tsp soy sauce
• Salt and pepper

Directions:

1. First chop your veggies, then chop your chicken. Fajita style. Aka long strips. Put two skillets on your stove and add 2 tbsp of oil to each. Turn it to medium heat and let that oil get hot!
2. I test my oil by splashing a tiny bit of water. If it sizzles and crackles and pops, its ready. So, once it's ready add your chicken to one pan and your veggies to the other. Let them both cook through separately but don't let your veggies get soggy. Yuck.
3. Once both are cooked to your liking at the veggies to the chicken pan. Add half the packet of fajita seasoning. You don't wanna overdo that stuff so start out that way and add more if you fancy more. Then add your soy sauce and give it a good mixing. 
4. Next turn your heat to low and add the juice of 1/2 a lime, garlic, and your cilantro. You really don't need to squirt every last bit of the juice because I sure didn't but get a good amount. Stir it all up and let every bit of the mix get covered.
5. If you feel the need, you can also add some salt and pepper to taste.
6. Serve your Chicken onto your choice of tortillas! I am a full supporter of the uncooked tortillas they sell at costco. Soo great. However, I need some protein in my life so I had mine on an ezekial sprouted grain tortilla. But really, any tortilla is fine. Lay all the toppings you desire out on the table and have your family add to their fajita as they please. 
7. Enjoy!

All my love,

Aleigh Joy

Crescent Roll Cinnamon Rolls

Hey there, it's been a while!
I think all of us girls can agree that December and January FLEW by!
So... the blog got neglected.
But! I have quite a few recipes lined up to be shared!
Let's hope I get around to it ;)
I'm due to have my first baby in about 3 weeks so it's been a little crazy over here, but I'm living up eating what I want until our sweet pea arrives ;)
Then, the New Year's "goal" kicks in.
So until then, I'll probably be making these bad boys quite a few more times!
I went to Ikea the other day.
As I stood in line I smelled the cinnamon rolls and suddenly I was craving cinnamon rolls... go figure.
I mean, they're only a dollar.
So, I got one. And, was seriously unimpressed.
Such a let down.
That craving has stayed alive since then... therefore crescent roll cinnamon rolls that only take like 15 minutes!
Score.

Side note: My measurements are incredibly lame for this because it totally just kinda happened tonight. But, I think it'll be pretty hard to mess up so just go with it.

Ingredients:

• 1 package Pillsbury crescent rolls
• A little less than half a stick melted butter
• Brown Sugar
• White granulated sugar
• Ground cinnamon
• Cream Cheese frosting (homemade or from a can. Whatever floats your boat)

Directions:

1) Pre-heat your oven to 375. Then roll out your dough. I put mine on parchment paper because it makes clean up SO much easier. Then I went over it with my rolling pin once. Make sure to close the holes from seams. It avoids a huge mess.

2) Spread your melted butter evenly on the dough. I used a rubber spatula and avoided getting too close to the edge.

3) Sprinkle a VERY generous amount of brown sugar, white sugar, and cinnamon on top of the butter. I may have been more generous than necessary but I sure didn't want a lame Ikea cinnamon roll...

4) Roll up your dough starting at the top. Unless you want like 4 superrrrrr fat cinnamon rolls. Cut them up about an inch thick.Then put them in a cupcake tin sprayed with nonstick spray.

5) Bake them for about 10 minutes and they're done! Pretty simple for such a yummy treat!

6) Of course, you can't forget the icing. I had a can of store bought cream cheese frosting that wasn't going to be used any time soon. I don't like store bought frosting... but I actually didn't mind it on these! Next time, I'll still probably make my own though. I microwaved two spoonfuls for about 10 seconds then drizzled it over each roll. So, SO yum!

Now go ahead and make your own!

It's worth it, I promise! :)

All my love,

Aleigh Joy 

The Best Crockpot Seasoning: McCormick Grill Mates

I LOVE these!

I'm sure they are wonderful for the grill...

But they are so perfect for a crockpot meal.

There are so many different flavor options and they are on sale so often!

Switch up the meats and veggies you put in and the possibilities are endless.

I've done smoky applewood with shredded pork, Brown Sugar Bourbon with little steaks, Island wood fire grill with pork chops, Baja Citrus with chicken... seriously there are so many ways to use these handy things.

This time I'm going to show you what I did with the Zesty herb packet (my favorite one), russet potatoes, and green beans.

No matter which packet I use, I do the same thing, just with different veggies and meats to keep it interesting ;)

Ingredients:

1) 1 packet of McCormick Grill Mates Seasoning

2) Your choice of meat (this time I did 5 frozen chicken tenders)

3) Veggies of your choice (I did the frozen green beans from costco and added potatoes as a starch because I LOVE potatoes in the crockpot!)

4) Water

5) Vegetable, canola, or olive oil

Directions:

1) Place your meat in first, then layer whatever veggies or starch you want on top.

2) Mix together seasoning packet, about 1/4 cup oil, then fill the rest to the 1 cup line with water

(make sure to mix it good, I also add a shake or two of salt and pepper)

3) Pour mixture evenly over the top of everything in crockpot

5) Cook on low for at least 4 hours. I like letting it go a little longer so the flavors really soak into everything. I stir it a few times periodically while it's cooking so nothing burns on the sides and it all has it's turn to soak in the seasoning. Yum!

And that's all! Serve it up and enjoy!

All my love,

Aleigh Joy

Crockpot Salsa Verde Chicken Tacos

We've all said it before, but I'll just go ahead and say it again!

Who doesn't love their crockpot??

It makes life on the go SO easy!

This 5 ingredient shredded chicken was so flavorful and easy to do.

Another trial turned success!

We sure love tacos over here!

Ingredients:

1) 5-6 chicken tenders or 3-4 breasts

2) 1 cut up bell pepper of your choice

3) 1/2 cup chopped white onion

4) 1-2 chopped cloves garlic

5) 1 full jar of salsa verde

Directions:

1) Place chicken in bottom of crockpot. On top of that add onion, garlic, and bell pepper

2) Pour jar of salsa verde on top of everything and cook on low for about 4 hours.

3) Remove chicken and bell peppers and strain excess liquid. (Unless you like soggy tacos.) Put chicken in a bowl and shred. Then add to a taco shell with your favorite toppings!

(we make our taco shells over here by cooking corn tortillas in vegetable oil and then sprinkle with salt. Yum!)

Ta-da! That's all friends!

Go ahead and get ready for taco Tuesday next week ;)

All my love,

Aleigh Joy

Easy BBQ Chicken Sandwiches

Seriously these are SO easy!

And not to mention really good ;)

They're so easy that I didn't even have to take step by step pictures this time.

We're having soup tonight (recipe to come soon) but even though I've been excited about it all day, I suddenly want one of these ;)

Ingredients:

• 4-5 cooked and chopped chicken tenders
• BBQ Sauce (I like sweet baby ray's)
• Tomato
• Onion
• Avocado
• Cheddar Cheese
•  Hamburger Buns

Directions

1. Cook Chicken in a skillet. Once it's done add about 1/2 cup BBQ sauce. A little more or less depending how much you like BBQ.
2. Put bottom bun on baking sheet and layer chicken, onion, tomato, avocado, then cheese.
3. Put top bun on baking sheet but not on top of the sandwich.
4. Stick under the broiler until cheese is melted and top bun is golden brown.
5. Serve with corn on the cob (or anything else) and you're good to go!

ps I always add a little more sauce after it has been in the oven

Enjoy! :)

All my love,

Aleigh Joy

BBQ Bacon & Pineapple Pizza Recipe

For a long time I never cared to make my own pizza and would just throw a frozen one in the oven and be done, but ever since I've started making my own I haven't bought ONE frozen pizza since! It's so much tastier homemade. 

My pizza has evolved over the past several months. I got the idea from The Country Cook to do a BBQ bacon type of pizza, but I changed a lot of ingredients and wanted to at least make it a little bit more healthy and more tangy with the pineapple. 

This one here is by far the best I've ever made it! 

Jensen gets so excited when I make this. You can't go wrong when it's got bacon in it :-)

Ingredients:

1 tube of refrigerated pizza dough (or make you own dough!)

1/2-1 cup of BBQ sauce

1/2 pound of bacon, cooked and crumbled

1 cup shredded mozzarella cheese

1 green bell pepper, chopped

1 1/2-2 cups spinach (Sorry, I don't really measure, I just know that I put a good amount on there!)

1 8oz. can of pineapple chunks 

garlic powder

Directions:

Preheat oven. If using the your refrigerated pizza dough, follow the directions on the back of the tube. I used the Pillsbury classic dough and I have a pizza stone so I preheated my oven to 425. 

Spray your pan or pizza stone with non-stick cooking spray. Spread out the dough and make sure it's all at an even thickness. Spread the BBQ sauce on. Sprinkle 1/2 cup of mozzarella cheese, then the bacon, pineapple, bell peppers, spinach, then the last 1/2 cup of cheese in that order. Lightly dust the garlic powder all over. 

Bake according to the package (basically until the crust is golden brown and cheese is melted) My gas oven is lightning fast so I actually only bake it for about 9 minutes. Enjoy!!

Stay Classy,

Simple Baked Potato Bar

This is one of those dinners that I think is pretty common, but just in case you forgot about it here is my version! I altered my mom's recipe. There are lots of ways to go about potato bar! 

Ingredients:

-6-7 red potatoes

-1/4 cup chopped green onions

-salt and pepper, to taste

-1/4 tsp. garlic powder

-1/8 tsp. cumin

-1/8 tsp. paprika

-1 tbsp. olive oil

-1 can of chili

-2 cups steamed broccoli

-shredded cheddar cheese

-sour cream

-bacon bits (optional)

Directions:

Preheat oven to 450 degrees. Wash and cut up the potatoes into halves. Place all the potatoes inside a gallon ziploc bag. Pour in the olive oil and season with salt and pepper, garlic powder, cumin, and paprika. Seal it shut. Shake the bag until everything is mixed well and potatoes are evenly coated in seasonings. 

Create a foil packet out of aluminum foil leaving enough overlap on the sides to completely cover all the potatoes. Pour the ziploc bag of potatoes into the foil packet. Sprinkle all of the green onions on top of potatoes. Wrap up your potatoes in the foil and make sure all the sides are sealed well so nothing can fall out. 

Bake for about 40mins or until fork tender. 

Top the potatoes with warm chili, steamed broccoli, cheese, sour cream and bacon bits. Yum! Enjoy!

Stay Classy,

Pita Pockets: A Healthy Dinner For a Busy Schedule

Between football, my job, Hunt's school schedule, doctors appointments, and errands to run... things easily get pretty busy around here.

I like to spend time in the kitchen.

I always have.

But there are days that just feel longer than others and i wish something would just magically appear on our plates.

For those days, pita pockets are that magic something.

There's a million different variations of this meal.

You can switch up the meat, the sauces, and the veggies and still like what's going in your mouth... and your stomach.

I really like doing lemon chicken and then topping the whole thing with Greek dressing but that wasn't in our fridge so this time I'm sharing the simplest way to do this.

Ingredients:

• Cooked and chopped chicken in whatever seasoning/dressing you fancy
• Any chopped veggies you please (also cheese! cheddar is good but we had provolone on hand)
• Pita Pockets (White or wheat. Both are good, my grocery store was out of wheat this time around so white was my pick)
• Dressing to top it with

(Sorry, but I don't know how to do measurements for this one... just make how much your family will eat!)

Directions:

1. Cook your Chicken in whatever dressing you want. I chose Italian because it was in our fridge and tangy sounded good.

2) Chop all the veggies you desire

3) Serve buffet style and let everyone decide what to put in their pita! We topped ours with a good amount of ranch and had pickles and rice as our sides... oh pregnancy cravings.

That's it!

This is also perfect for lunch the next day!

All my love,

Aleigh Joy

My Weekly Meal Plan

So I've been meaning to do this for a while now and then monday would sneak up on me, and I'd wait until the following week and blah blah blah. Anyways, I'm doing it now and I want to keep doing it every week but I'm not making any promises :) Some things you should know about me- my house is almost always messy, I'm awful at folding laundry, I grocery shop way too often, and I really hate cleaning my kitchen floor. BUT one thing I take pride in being good at is my weekly meal planning, and really, it makes my life so much easier. Who wants to think of what to make for dinner EVERY NIGHT?? It's a pain. I've learned that thinking about it one day a week is so much better. My goal is to share with you my meal plans and maybe give you something new to add to your menu, and you can share with me too, cool? Cool.

Monday: Sloppy Joes
Tuesday: Teriyaki Tacos (Taco Tuesday!)
Wednesday: Sausage and Veggie Bake
Thursday: BBQ Chicken and Sweet Potatoes
Friday: Chili (Halloween!)

Sloppy Joe Recipe:
Ingredients:
1 lb ground turkey
1/2 small onion, chopped
1 bell pepper, chopped, any color is fine. 
1 tsp minced garlic
1 tsp mustard (I like a spicy/sweet mixture, but regular is fab too!)
3/4 cup Ketchup
3 tbsp brown sugar
salt and pepper to taste

Brown that ground turkey with onions and peppers, then add the rest of the ingredients and simmer for about 15 minutes. Serve on whole wheat buns.

Teriyaki Tacos:
Ingredients:3 boneless skinless chicken breasts
1 cup teriyaki sauce or merinade
1 tbsp brown sugar
1/2 tbsp minced garlic
1 tsp crushed red pepper 
1 bell pepper
1 onion
crushed pineapple
shredded cheese
Uncooked flour tortillas

Add chicken, 1/2 cup of the sauce, brown sugar, garlic, and crushed red pepper in your (beloved) crock pot, and cook on low for about 6 hours. Once the chicken is cooked, shred it and add the rest of the sauce. In a skillet saute your onion and pepper with a little olive oil and butter. Top your chicken filled tortillas with peppers and onions, then cheese and pineapple. Logan asks for this meal at least once a week.. so you'll probably see it again!

Sausage and Veggie Bake:
Ingredients:
kielbasa sausage (or any kind you like, I get this at costco and the price is tough to beat)
3 large golden potatoes
2 bell peppers
1 onion
1 zucchini
1 tsp crushed red pepper
1/2 tbsp minced garlic 

brown your sausage in a skillet with olive oil (technically you can skip this step, but I like some char on my sausage) in a greased 9x13 pan, add your sliced veggies and top with garlic and crushed red pepper. Add sausage on top (along with any juice) and give it all a good toss. Bake at
375 for 30 minutes or until potatoes are tender

BBQ Chicken and Sweet Potatoes 
 Ingredients:
3 boneless skinless chicken breasts
3/4 cup bbq sauce
1 tbsp dijon mustard
1 tsp minced garlic
frozen sweet potatoes
garlic salt
brown sugar
butter

Marinate the chicken in a bag with bbq sauce, mustard, and garlic for about an hour. You can either bake it or grill it, I usually use my grill pan but do whatever tickles your fancy! For the potatoes just bake according to the directions and when they're done, toss with a bit of garlic salt and brown sugar and butter.

Chili:
1 packet of McCormick chili seasoning
1 lb ground turkey
3 cans of various beans (red beans, pinto, and white are what I like)
2 cans of petite diced tomatoes
1 can tomato sauce
1/2 tsp minced garlic
1 tsp hot sauce
salt and pepper to taste

Throw all that in your crock pot on low for 7-8 hours, or high for 5 or 6. Top with sour cream, cheese, and fritos. Serve with corn bread, yummmmmmm!

Well, that was fun. Enjoy!

xoxo,
Michelle

Ingredients

• 1 pound lean ground beef
• ¼ cup chopped onion
• ¼ cup chopped green bell pepper
• ½ teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• ¾ cup ketchup
• 3 teaspoons brown sugar
• salt to taste
• ground black pepper to taste

Instructions

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly.
3. Reduce heat, and simmer for 20 minutes.
4. Season with salt and pepper.

- See more at: http://www.stockpilingmoms.com/2013/06/homemade-sloppy-joe-recipe/#_a5y_p=1287759

Easy Pumpkin Muffin Recipe

I'm so happy it's fall! I am all things pumpkin this time of year...or anytime of the year...

However, I am certainly not one that loves to spend a ton of time in the kitchen. I like things simple and quick! And this is definitely one of them. 

This is an adapted recipe from Six Sisters' Stuff. Can you tell that I love them?? 

Mine is different from their Chocolate Pumpkin muffin recipe though...

Because I do NOT like chocolate. 

Um, WHAT?!?! WHY?!

You're a GIRL and you DON'T like chocolate?! 

What does your husband get you for Valentine's Day?!

Flowers. He gets me flowers. 

And a nice evening out to dinner. That's all this girl needs! :-)

Now that I got that out of the way, let's move on. 

This recipe is super adaptable so do whatever you feel like! 

And these don't taste super pumpkin-y to me. 

They did for Jensen, but he's not a crazy pumpkin lover like me. 

I think they have the perfect balance of pumpkin taste without feeling like you're eating it out of the can. They're just moist and soft and full of flavor!

Easy Pumpkin Muffins:

1 box yellow or spice cake mix (or whatever cake flavor you want)

1/3 cup cinnamon applesauce

1 can 15oz. pumpkin puree

1 tbsp. pumpkin pie spice

1 tbsp. cinnamon

Directions:

**DO NOT follow directions or use ingredients on the back of cake mix box**

Preheat oven to 350. Add the cake mix, pumpkin puree, applesauce, and spices to a large bowl. Stir until well blended. The batter will be pretty dense. 

Line a cupcake tin with cupcake liners. Lightly spray the inside of each liner with nonstick cooking spray. Spoon batter into each liner until 3/4 full. The shape of the muffin will be a little irregular due to the density of the batter. This makes about 12-14 muffins. 

Bake for 18-22 minutes (might need to bake them longer depending on your oven. I did mine longer) or until an inserted toothpick comes out clean. 

OPTIONAL: You can also make a really yummy and simple streusel topping! Which I'm totally doing next time. This one I found from Marty's Musings

Streusel Topping:

1/2 stick of margarine, softened

1/2 cup brown sugar

1/2 cup flour

Mix all 3 ingredients in a separate bowl. After you have spooned the pumpkin batter into cupcake liners, sprinkle the streusel topping onto each muffin and press down slightly. Enjoy!!

Stay Classy,

Homemade Meatball Marinara Sandwiches

Growing up, I don't think my mom ever bought a bag of frozen meatballs.

Really. Like ever.

She always made homemade meatballs and they always tasted like they took 10 hours to make.

Little did I know how easy these bad boys really are to make.

I've chosen to post my recipe for making them in sandwiches but really once you make the meatballs, the possibilities are endless.

My mom used to put them in a crockpot with marinara sauce and let it soak in all day til dinner time.

You can put them on spaghetti, make sandwiches, eat them plain... whatever your heart desires!

Hunter totally approves of these. He eats three sandwiches per sitting.

Good thing the recipe makes a lot!

So thanks for passing this recipe down mom, it's a fav over here!

Ingredients:

Meatballs:

• About a pound and a half of ground beef. (a little less or a little more is totally fine)
• 1 Large egg
• A Heaping half cup Italian seasoned breadcrumbs (I usually put a little more in depending on how much ground beef I have)
• 1/2 cup chopped onion
• 1/2 tsp italian seasoning
• 1 tsp garlic salt

Sandwiches:

• Completed meatballs
• Hoagie rolls
• Marinara Sauce
• Provolone cheese

Directions:

1) Put all ingredients in medium mixing bowl

2)  Mix all ingredients together. Using your hands works best, just make sure you take your rings off!

3) Take a little meat at a time and use your hands to make them in a ball shape. Put them in a lightly greased cupcake tin.

4) Bake them at 350 degrees for 18-20 minutes.

Ta Da! All Done!

Now to turn them into sandwiches:

5) Set your oven to Broil. While it's heating assemble 3 meatballs on the bottom roll. Layer marinara over that. Then add a slice (cut in half) of provolone cheese. Butter the top half of your bread and stick under the broiler for a few minutes. (until slightly browned)

6) Put the top roll on top and eat up! :)

That's all folks!

Super easy and super delish.

Happy eating!

All my love,

Aleigh Joy