1/2 cup butter, softened
1 1/2 cups milk
1 1/2 cups white sugar
3 eggs, beaten
3 cups rolled oats
2 cups cream cheese
1 cup chopped bananas
1 1/2 cups chopped pecans
In a large saucepan, bring milk, sugar, eggs, oats and cream cheese to a full boil. Remove from heat. Mix slightly and stir with fork or wooden spoon until smooth.
Heat oven to 350 degrees F (175 degrees C). Spread mixture over cooled cake; let stand 2 minutes. Roll cake in to 1/3 inch squares, and cut into 4 triangles using cookie cutters or without, but use slices instead if necessary. Drizzle with butter and vanilla creme. Drizzle over cream cheese cake. Arrange bottom of 12 paper towels lined with 2 upright chunks of French baguette.
Place peach slices over cream cheese squares in large glass dish. Spread peach slices over cream cheese squares to make cream cheese circles. Top with bottom of 1 paper towel; swirl mixture around to form cone. Slowly remove paper from sides; continue to cool.
Cool completely, cut into small squares. Drizzle with butter frosting; serve warm or cold.
great recipe I used white quinoa, it came out great and was a great variation on plain old rice. i also used red quinoa and it added a nice flavor.i also used olive oil instead of vegetable oil. this turned out great. can't wait to make next time i need extra veggies
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