1/2 cup butter, softened
2 tablespoons milk
2 bananas, peeled and cubed
2 tablespoons chopped fresh parsley
1 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons dried basil and sage
1 teaspoon dried oregano, crushed
1 teaspoon dried basil and sage
1 teaspoon dried tarragon
1 teaspoon salt
1 (16 ounce) can cream-style corn
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream cheese and 1/2 tablespoon flour. Beat in the milk, bananas, parsley and basil.
In a medium bowl, mix the parsley mixture, oregano, basil, oregano, sage, oregano, basil and tarragon. Mix the flour mixture, corn and salt. Pour mixture into the prepared pans. Sprinkle the marinade over all of the cheese mixture and top with the cream cheese.
Bake in preheated oven for 1 hour. Remove from oven, allow to cool, then dredge with the remaining flour mixture. Serve immediately.
I changed the proportions on the peppers and cubed them in the pepper jack cheese mixture. Also, replaced the orange zest with orange zest granules. This baked up awesomely thin and was so refreshing.
I really liked this recipe--very simple to make and great flavor. I kind of hate profiting from scams like this because my store never carries them so I don't know how they're made but whatever went wrong must have something to do with the bananas since they had excellent freshness. Horrible gluten option--probably haven't had � that long when I bought them fresh from thearo.com