Hump Day

School Starts in less than three weeks and our mornings will no longer be filled with laziness. They will however be filled with many more matching headband days like today. I'm loving making these knotted t-shirt headbands. What I love even more is that Maggie keeps them on. She thinks it's pretty silly when she sees we are wearing the same thing. I think I look pretty silly in this picture period. I tried so hard to get her to take a fun selfie but this was the best I could do. 

Lately we are spending more time upstairs playing in Maggie's room, pulling every stuffed animal and book out of their shelves, and attempting to put on every pair of pants in her dresser. She is all about trying to dress herself lately. I think we are going to be in trouble before too long. 

Wednesdays get even more exciting when packages come. I took advantage of some major JCrew Factory sales and stocked up on some Fall necessities. I am soo looking forward to rocking these with my favorite Boots. I'm so in love with the Jewelry tray. I can finally take my most frequently worn jewelry out of the tupperware container it has been housed in. 

We have had thunderstorm overload this week and I have been loving it. This is what every evening has looked like for the last several days. Doesn't get much better than this. 

Here is the best part. A successful test kitchen run in the middle of the week?....My work here is done. 

This was so easy and delicious, and it looked like I slaved for hours. Triple Win!

Here is what you need:

1 Roll of refrigerated crescent rolls. ( I used generic brand but wished I had used Pillsbury. FYI). 

1/2 a Bag of Frozen Meatballs

1/3 of a Jar of Spaghetti Sauce

1 can of Diced Tomatoes (mine had onions and garlic in them). 

About 1 cup of mixed cheeses. Anything will do really. I used Italian Blend, Parm, and Colby/Mont Jack. 

Garlic Powder, Onion Powder, Italian Seasoning, Dried Parsley, and Pepper. 

Baking Stone. I used my Pampered Chef Stoneware Baking Sheet. 

Thaw your Meatballs out in a strainer with some hot water. No need to cook them. 

Roll your Crescent dough out into a rectangle. 

In a bowl, put your meatballs, can of tomatoes and about 1-2 cups of spaghetti sauce. 

Mix together and pour down the center of your crescent dough. 

Sprinkle with Garlic pwdr, Onion Pwdr, Pepper and Cheeses. 

Next take a pizza cutter or a knife and cut the excess crescent dough on a diagonal until you reach the filling. Pull the dough over the top, alternating sides to create a braided look. 

Top with Parsley and Italian Seasoning. 

Bake @ 375* for about 18-22 minutes, until brown and and no longer doughy to the touch. 

Makes about 6 servings. Don't worry, the brown was just the juices that browned onto the stone. It was perfectly flaky, buttery and delicious. 

Happy Hump Day.