Sandwich on a stick & Sandwich Art

Both photos taken from Family Fun

Sandwich Art

1. Fill each paper cup with two tbsp. of milk. Add a few drops of food coloring to each cup.
   
2. Paint pictures and designs on the bread using the colored milk and new paintbrushes.
   
3. Toast lightly and use the slices to make crazy sandwiches.
   

Fun idea to have around and worked well for my picky eater!

Silly Face Pizza

This is just an idea i'd like to keep around. It was fun and a success! I just used the roll out pizza crusts and cut them into circles. Then we used canned pizza sauce and topped them with Mozzarella cheese, pepperoni, ham, pineapple. olives, and whatever else you can think of! I baked it according to the pizza crust directions.

Meatball Soup

I got this recipe from my good friend Rachel Nielsen's blog (forced to cook). This is a five star kid recipe. Easy as pie and I was shocked at how much of this Maddie ate. She may be the ultimate picky eater.

2 small pkgs. frozen meatballs (cut them in half)
Note: if you like more or less meatballs, just adjust to taste.
1 jar Ragu PIZZA sauce
1 large can chicken broth. **If you have bullion handy instead of a can, I use about 8 cups of water and 8 cubes of bullion.
1/2 package of bow tie noodles (we use the whole package) **these noodles will soak up a good deal of your broth so add broth/bullion as you like.

Here comes the easy part. Put it all in a big pot and let it simmer until everything is tender. Done! Yes! Even the UNCOOKED pasta! It will cook in the soup itself and soak up all the yumminess.

Baked Potato Soup

 This is easy as can be and delicious too! Unfortunately, Creed was bummed when I made it, but that's not saying much. He is the #1 picky eater in the Cardon house. Maddie, on the other hand loved this.

From Southern Living
prep 21 minutes
cook 4 hours or 8 hours
makes 12 cups

6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 1/2 lbs)
1 large onion, chopped (1 1/2cups) --i didn't use that much!
3 (14-ounce) cans of chicken broth with roasted garlic
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons pepper
1 cup whipping cream or half & half
1 cup (4 ounces) shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 (8-ounce) container sour cream (optional)
4 bacon slices, cooked and crumbled
shredded cheddar cheese

1. combine first 6 ingredients in a 5-quart slow cooker.
2. cover and cook on high 4 hours or low 8 hours or until potato is tender.
3. mash mixture until potatoes are coarsely chopped and soup in slightly thickened; stir in cream, cheese and chives. Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving.

Dirt cups

Ingredients:

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

15 OREO Cookies, finely crushed (about 1-1/4 cups), divided

10 worm-shaped chewy fruit snacks

Preparation:

BEAT pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.

SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

REFRIGERATE 1 hour. Top with fruit snacks just before serving.

Slow Cooker Mac-n-Cheese

16 oz. elbow macaroni
1/2 c butter or margarine, melted
2 eggs, beaten
1 can evaporated milk
1 can condensed cheddar cheese soup
1 c milk
4 c shredded cheddar cheese, divided
1/8 tsp. paprika

Cook macaroni according to package directions, drain. Place in 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 c cheese. Pour over macaroni; stir to combine. Cover and cook on low for 4 hours. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.