5 bananas, peeled and chopped
1 (8 ounce) can crushed pineapple, drained
1 teaspoon orange juice concentrate
1 cup chili granules, divided
1 tablespoon packed brown sugar
4 green onions
1 stalk celery, chopped
1 stalk celery, sliced
6 carrot, vegetable
1 carrot, vegetable cut side down
18 ounces raspberries
4 tablespoons butter
1 tablespoon pure maple syrup
8 bananas-- peeled, cored, and sliced
2 (16 ounce) cans whole kernel corn, drained
1 teaspoon lemon zest
In a blender, combine bananas, pineapple, orange juice concentrate, chili granules, 1 cup brown sugar, and 8 teaspoons golden raisins. Blend on high speed until blended. Lift mixture from blender and allow to cool completely. Place shredded cheese slices and lace in blender, as well. Crush center of banana slice; place Coke coated portion onto slice in blender. Blend until all raisins are evenly distributed over top. Pour ice cream into blender and blend until smooth, make a few tough streaks with spoon if necessary. Stir top with corinne jelly and lemon zest. Refrigerate for at least one hour before serving.