Seven Brothers Banana Bread

 This is from a website called Lo's kitchen. We love this! I slice it and freeze it so we can pull out a slice or two at a time. Heat in the microwave for about 20 seconds and it's as good as fresh. We've never done the glaze or optional toppings but they're probably good too.

Mom

Mom's Banana Bread (Seven Brothers Copycat)

Tender banana bread loaded with chocolate chips and coconut inspired by a favorite restaurant - Seven Brothers. Serve plain or with ice cream just like the restaurant.

Prep Time: 30minutes minutes

Cook Time: 1hour hour

Total Time: 1hour hour 30minutes minutes

 Servings: 1 loaf

Ingredients

• ½ cup unsalted butter melted
• 350 grams overripe bananas (~ 3 bananas) mashed
• 110 grams (1/2 cup) brown sugar
• 100 grams (1/2 cup) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 120 grams (1/2 cup) greek yogurt or sour cream
• 250 grams (2 cups) all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• ~1/2 cup sweetened shredded coconut + more to top
• ~3/4 cup semi sweet chocolate chips + more to top

Glaze

• 1 tbsp butter melted
• 1/2 tsp vanilla extract
• ~1 cup powdered sugar
• 1-2 tsp milk to thin out, as needed

Optional toppings

• ice cream
• chocolate sauce
• sweetened shredded coconut

Instructions

• Preheat oven to 350° F. Grease a loaf pan with nonstick spray and set aside.
• Mash bananas in a large mixing bowl.
• Add melted butter and sugars to the banana. Use a beater to mix well until combined and slightly fluffy, about 1 minute.
• Add the eggs, vanilla, and greek yogurt/sour cream. Gently mix until just combined.
• Add the flour, baking soda, salt, and cinnamon. Gently mix together until just combined. Do not over mix.
• Fold in the coconut and chocolate chips.
• Pour batter into your prepared loaf pan. I like to line my loaf pan with parchment paper. (Use a 8.5x4.5 or a 9x5; you can also use mini loaf pans!). The batter should be about 3/4 of the way full.
• Bake for 55-60 minutes (or 30-35 minutes for mini loaves), until the toothpick comes out with moist crumbs on it. If it's starting to get too brown at 30-45 minutes, put a sheet of aluminum foil over the top to slow down the browning.
• While it bakes, make the simple glaze by whisking together all of the ingredients. Adding just a touch of milk at a time to get to a nice silky, runny consistency.
• Let it rest in the loaf pan for 5 minutes then transfer to a cooling rack to finish cooling. Generously drizzle the glaze on top. Serve as is, or warm with ice cream, chocolate glaze, and additional coconut flakes.

  (online it says they add chocolate sauce on their loaves, but I've never seen that. I just see it on their sundaes. But feel free to add it now if you have a big sweet tooth!)

Notes

I don't mind having this bread on day 2, as the flavors can often be richer as it sits for a bit. So don't be afraid to make it the night before! 

Refried Beans

 3 cups dry pinto beans

1 tsp. Cumin

2 tsp. salt

1 Tbsp chicken boullion

chopped onion or dried onion to taste

3 cups shredded cheddar, colby or montery jack

Place beans in crock pot, cover with water and soak over night. In the morning, add cumin, salt, boullion and onions. Cook till beans are soft, adding additional water as needed. Depending on your crock pot this will take anywhere from all day on low to 6 hours or so on high. 

Drain beans, saving the broth. Mash the beans adding broth as needed to make them a little bit soupy. Add 3 cups shredded cheese and mix in till cheese is melted. 

Taco Quiche

 2 lbs. ground beef

2 envelopes taco seasoning (or just season the ground beef with your own combination of spices)

4 eggs

3/4 cups milk

1 1/4 cups biscuit baking mix (or see below for homemade mix)

1/2 cup sour cream

2 to 3 cups chopped lettuce

3/4 cup chopped tomato

1/4 cup chopped green pepper

1/4 cup chopped green onions

2 cups shredded cheddar cheese (or colby jack)

Brown beef, drain. Add seasoning according to package directions. Spoon meat into greased 9 by 13 inch baking pan.  Beat eggs and milk in bowl. Add biscuit mix and mix well (or throw all that in a blender and mix that way). Pour over meat and back at 400 degrees for 20 to 25 minutes till set and golden brown. Cool for 5-10 minutes. Spread sour cream over the top, sprinkle with remaining ingredients and serve immediately. 8 serving.

Biscuit mix: 1 cup and 2 Tbsp flour, 1 tsp baking powder, 1/2 tsp salt, 3 Tbsp oil or shortening

Cheesy Potato Vegetable Soup

4 medium potatoes
6 cups water
3 chicken bouillon cubes
1/2 cup butter
6 Tbsp flour
1 cup milk
2 tsp seasoned salt (Lawry's)
1/4 tsp. paprika if desired
pepper to taste
2 cups broccoli, chopped
1 cup carrots, sliced
2-3 cups cheese (cheddar, pepperjack, montery jack etc.)

Bake or steam the potatoes (I use my rice cooker and steam them so I don't have to poke holes in them or heat up my oven). Cook broccoli and carrots (stove top or microwave) in a cup or two of the water along with the bouillon cubes till tender (the vegetables will be tender, bouillon cubes will dissolve...).

In a large saucepan, melt the butter over medium heat. When melted, add the flour and stir to mix. Cook this mixture for a minute or two and then add the milk, stirring till blended and thickened. Add the remaining water and the salt, paprika and pepper. Stir till well mixed, then add vegetables and broth (water they cooked in). Grate or finely chop the baked potatoes and add them to the soup. Let everything simmer for a few minutes while you grate the cheese, then add the cheese and stir till melted. Taste and adjust seasoning as needed.

Chocolate Oatmeal Cookies

1/2 cup  vegetable oil (or coconut oil, shortening, butter etc.)

1 2/3 cups sugar

1 tsp. vanilla

2 eggs

1/3 cup cocoa powder

2 tsp. baking powder

1/2 tsp salt

2 cups flour

1/3 cup milk

1 1/2 cup quick oatmeal

Cream oil and sugar, add vanilla and eggs and beat till blended. Mix in cocoa powder, baking powder and salt till thoroughly blended. Stir in 1 cup flour. Add milk and mix well then add remaining cup of flour. Add oatmeal and stir till completely mixed in. 

Heat oven to 350, drop dough by spoonfuls onto greased cookie sheet and bake for 10-12 minutes or till just set. Let cool on pan for a few minutes, then finish cooling on wire rack. Makes 2-3 dozen cookies depending on size.

Banana Split Cheesecake

20 Oreo Cookies 
3 tablespoons butter ( melted ) 
3 package(s) cream cheese ( 8 oz each, light or regular divided ) 
2 bananas 
1/2 cup pineapple juice 
2 1/4 cups Powdered Sugar 
1/3 cup frozen strawberries ( thawed, drained or fresh and chopped, 1/2 cup pureed ) 
1/3 cup pineapple ( chopped, drained or 1/4 cup pureed ) 
5 1/2 cups whipped cream ( or whipped topping ) 
to taste chocolate syrup 
to taste sprinkles 
to taste maraschino cherries 


Crush oreos then mix with melted butter and press in bottom of 9 inch spring bottom pan. Beat cream softened cream cheese with mixer then add powdered sugar. Fold in whipped cream (or whipped topping). Divide mixture evenly between three bowls. Slice bananas and toss with pineapple juice. Drain and mix into 1 bowl of cream cheese mixture. Spread evenly on the crust. Mix crushed strawberries with another bowl of cream cheese mix and then spread on top of banana layer. Mix crushed pineapple with remaining cream cheese mix and spread over strawberry layer. Chill for several hours or over night. If desired, before serving, top with chocolate syrup, sprinkles and maraschino cherries. 

Pudding Cake

1

cup  flour

3/4

cup sugar

2

tablespoons cocoa

2

teaspoons baking powder

1/4

teaspoon salt

1/2

cup milk

2

tablespoons vegetable oil

1

teaspoon vanilla

1

cup packed brown sugar

1/4

cup baking cocoa

1 3/4

cups hot water

Mix first 8 ingredients together in a nine by thirteen pan. Sprinkle brown sugar and cocoa over the top. Pour hot water over whole cake.  Bake 40 minutes at 350 degrees.