Soccer Night Kitchen

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Machaka Burritos:

left over cooked steak
little oil
onion (to taste)
tomato (to taste)
pepper (to taste)
oregano (very finely crushed)
eggs (to taste)

Cook all together in a pot until well heated.  Warm tortillas and fill.  Great to eat on or off the field.  Enjoy!

PB and Banana Wraps

Take a flour tortilla, spread creamy PB on it.  Slice bananas thinly and cover top of PB.  Add chocolate chips if desired, roll and seal with a bit of PB on the edges.  This is a kids favorite.  Quick, simple, nutritious!

Tuna Patties
4 cans tuna drained
2 lg cooked potatoes, peeled
dash of pepper
parsley chopped to taste
4 eggs
1/2 onion finely chopped

In a blender mix all ingredients except tuna.  Add to tuna in a bowl.  Spoon into a hot pan with oil.  Brown and serve.

Italian Pot Roast
1 T olive oil
1 can whole tomatoes in puree (28 ounces)
1 1/4 lbs small white potatoes (scrubbed)
1 lg onion (cut into 8 wedges)
1 T fresh rosemary chopped (or 1 t dried and crumbled)
3 lbs beef chuck roast (trimmed and halved crosswise)
4 garlic cloves
coarse salt and ground pepper

1. With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic.  Generously season beef with salt and 1 t pepper.  In a lg skillet, heat oil over high heat, swirling to coat bottom of pan.  Cook beef until browned on all sides, about 5 min.
2. In a 5-qt slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic.  Cover; cook on high setting until meat is fork tender, about 6 hrs (do not uncover while cooking).
3. Transfer meat to a cutting board; thinly slice, and discard any gristle.  Skim fat from top of sauce.  To serve, divide beef and vegetables among bowls; generously spoon sauce over.

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Homemade Granola Bars

Homemade Granola Bars

These sweet, wholesome treats are sure to be a favorite with your family. Wrap each one in foil for an easy on-the-go breakfast, lunch box addition, or midday snack.

  • 1/2 cup butter or margarine
  • 1/3 cup sugar
  • 1/3 cup honey
  • 1/4 cup flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 2 cups crisp rice cereal
  • 2 cups rolled oats
  • 1 cup dried fruit bits
  • 1/2 cup sliced almonds
  1. Heat the oven to 350º F. Coat a 9- by 13-inch pan with nonstick cooking spray and set aside.

  2. Melt the butter or margarine in a large pot over low heat. Remove the pot from the heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.

  3. Transfer the mixture to the baking pan. Using a sheet or waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness.

  4. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.

Chicken Breast with Creamy Mushroom Sauce

4boneless skinless chicken breasts (4 oz each)
1/2cup Original Bisquick® mix
1/2teaspoon garlic powder
3tablespoons vegetable oil
1 1/2cups sliced fresh mushrooms
3tablespoons Original Bisquick® mix
2medium green onions, sliced (2 tablespoons)
1cup milk
1 1/2teaspoons soy sauce

1.Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2.In shallow dish, stir 1/2 cup Bisquick mix and the garlic powder. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture.
3.In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook about 3 minutes or until golden brown. Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is no longer pink in center. Remove to serving platter; cover to keep warm.
4.In same skillet, heat remaining 1 tablespoon oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until browned. Add 3 tablespoons Bisquick mix and the onions; cook and stir until mixed. Stir in milk and soy sauce. Cook until mixture is thick and bubbly. Serve over chicken.

Homemade Peanut Butter Cups


  • 2 cups milk chocolate chips
  • 2 tablespoons oil
  • 1/2 cup butter
  • 1/2 cup crunchy peanut butter
  • 1 cup confectioners' sugar
  • 2/3 cup graham cracker crumbs


  1. In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
  2. Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
  3. In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
  4. Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated

Mall Pretzels

mall style pretzels all

Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry.

Prep Time:30m
Cook Time:20m
Ready in:3h
Yield:1 dozen pretzels
 1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt
  1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
  2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
  3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
  4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Powerball Cookies

These wholesome little snacks are simple to make and rival cookie dough eaten right out of the bowl (not that we'd do that). The easiest way to make them is to combine all the ingredients in a stand mixer, but the fun way is to push up your kid's sleeves and let her mush it all by hand.

Makes 40-48 cookies

Mix together 1 cup peanut butter and 1 cup honey until smooth. Gradually add in 3 cups old fashioned oats and 1/2 cup ground flaxseed. Add 1 cup chocolate chips and 1 cup any combination of nuts and soft dried fruit(try 1/2 cup coarsely chopped peanuts and 1/4 cup each of raisins and dried cranberries) and mix gently in your stand mixer or smush together by hand.

Roll into Ping-Pong-size balls and, for maximum presentation value, put in paper mini muffin cups. You can eat them right away, but they'll be less sticky after a night in the fridge. They freeze well too, layered on wax paper in an airtight container.

Pepperoni Muffin Bites

Pepperoni Muffin Bites

These little corn muffins have the pizza flavor kids crave in a handy bite-size package. Eat them warm, right from the paper liners. A great after-school snack!

  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 1/4 cups milk
  • 1/4 cup vegetable oil
  • 1/3 cup marinara sauce
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup finely chopped pepperoni
  1. Heat the oven to 400º and line about 36 mini muffin cups with paper liners.

  2. Sift the flour, cornmeal, sugar, baking powder, and salt into a large mixing bowl. In a separate bowl, blend the egg, milk, and vegetable oil. Make a well in the dry mixture and add the liquid. Stir the batter until smooth.

  3. In a small bowl, blend the marinara sauce and Parmesan cheese; set aside. Spoon the batter into the muffin pan liners, filling them about three quarters full. Spoon about 1/2 teaspoon of the sauce-and-cheese mixture on top of each one, pushing it in slightly, then sprinkle with chopped pepperoni.

  4. Bake the muffins for 15 minutes; they'll puff up and brown slightly around the upper edge. Cool in the pan for several minutes, then remove from the pan and eat warm. Makes about 36 mini muffins.