2 tablespoons olive oil
4 teaspoons garlic powder
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried rosemary
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons dried oregano
1/8 teaspoon paprika
1/8 teaspoon dried basil
1 tablespoon dried basil
1/8 teaspoon salt
1/8 teaspoon dried rosemary
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
In a large bowl, mix the olive oil, garlic powder, oregano, basil, sage, thyme, basil, marjoram, parsley, sage, rosemary and oregano. Pour the mixture into a 2 quart or larger casserole dish. Cover with a lid or foil and refrigerate overnight.
While the mixture is waiting, heat the oven to 375 degrees F (190 degrees C).
Remove foil from pan and bake in preheated oven for 8 minutes. Remove foil and pour mixture into a 9x13 inch baking dish. Sprinkle with paprika. Top with salt, rosemary, basil, oregano, basil, oregano, paprika, rosemary and basil. Bake for an additional 5 minutes; drain excess liquid and set aside.
Bake uncovered for 20 minutes; remove foil and continue baking for an extra 15 minutes. Remove foil and bake an additional 15 minutes. Remove pan from oven and cool completely on a wire rack. In a separate bowl, mix together the cream cheese, butter, eggs and brown sugar; stir into the pudding mixture. Pour over the cream cheese mixture.
When the blueberries are ready to serve, cool them in the refrigerator. Remove pulp from blueberries and cut into squares.