The Crazed Captain (inspired by the hunky Captain Hook)

Captain Hook gets in on the fun with the Crazed Captain. Of course, it includes a healthy dose of rum — both Spiced and 151 — with a little Midori thrown in for good measure.

Poinsettia Cocktail (Carthay Circle Restaurant, Disney California Adventure Park)

INGREDIENTS (FOR ONE): 1/2 ounce orange-flavored liqueur; 3 ounces cranberry juice; 1-1/2 ounces cuvée; 1 orange peel twist for garnish

DIRECTIONS: Fill a cocktail shaker with ice, add orange-flavored liqueur, cranberry juice and shake. Strain into a glass flute and top off with cuvée. Garnish with an orange peel twist.

Find our amazing guest Miriam Kenly on Instagram @thechurrofund, on TikTok @thechurrofund, and on her weekly podcast We Like Theme Parks anywhere you listen to your podcasts!

Misfit Mouse 

*from Travelandleisure.com

This frosty chocolate drink could be made with or without liquor for a kid-friendly option. Blend 2 oz. of Skrewball Peanut Butter Whiskey and 3 oz. of chilled hot chocolate with ice, pour into a glass, and garnish with whipped cream, two chocolate sandwich cookies as ears, and a cherry nose.

1. Clothing themes make everything more fun. Disney Bound as characters, rides, etc.
2. Only room with friends that you can stand on their worst days...
3. Ask everyone ahead of time to share their “must-do” things so that no one is disappointed.
4. Take a break from each other if needed.
5. Find all the hot characters and take photos. (Thor, Loki, etc.)
6. Plan 1 nice dinner reservation at Lamplight, Carthay, Blue Bayou, etc.
7. Have drinks and dance with DJ Rex at Oga’s, preferably before you try to pilot the Millenium Falcon.
8. If you drink, don’t do so before Guardians of the Galaxy/Incredicoaster...
9. Take a ton of photos both posed (Disney photogs) and candid. You will never regret taking too many pictures.
10. Plan a last morning Character breakfast.

2021 Halloween Foodie Guide

Disneyland Park

Alien Pizza Planet (mobile order available)

• Deconstructed Lasagna – Campanelle pasta tossed in ricotta cream sauce topped with Bolognese sauce and bread crumbs
• Supernova Special – Spiced marinara sauce topped with sausage, salami, assorted cheeses, onions, olives, and tomatoes drizzled with pesto
• Halloween Alien Macaron filled with blackberry buttercream and lemon curd

Café Orleans

• Chocolate-Praline Mousse Cake – Decadent praline mousse, dark chocolate brownie, vanilla creme anglaise, and ganache

Candy Palace (mobile order available)

• Jack Skellington Apple
• Poison Skull Apple
• Mummy Marshmallow Wand
• Jack Skellington Cake Pop
• Minnie Witch Crispy
• Spider Web Crispy
• Pumpkin Brittle (available Oct. 1-31)
• Pumpkin Fudge

Carnation Café (opening Sept. 16)

• Spicy Fried Chicken Sandwich – Sriracha-glazed fried chicken breast on a brioche bun with spicy sandwich spread, pepper jack cheese, creamy mustard slaw, and cilantro served with fries

French Market (mobile order available)

• Haunted Mansion Holiday Wreath Cookie (limited offering available while supplies last)
• Chocolate Cherry Cake – Chocolate cake with buttercream frosting, sour cherries, and cream cheese filling finished with a splatter of cherry sauce

Galactic Grill (mobile order available)

• Blood Orange Slush – Blood orange slush with a swirl of raspberry sauce and a glow cube
• Loaded BBQ Pork Fries – Crisscut fries topped with slow-cooked BBQ pork, cheddar, chipotle ranch, and spicy slaw
• Chocolate & Red Velvet Parfait – Layers of red velvet cake, ganache, cookies, dark chocolate ​mousse, and chocolate cake topped with chocolate flakes, a chocolate Darth Vader helmet, and a mini chocolate lightsaber​

Gibson Girl (mobile order available)

• Halloween Candy Sundae – Two sundaes in one: sour gummy ice cream with raspberry sauce, gummy treats, and fruit candies; and chocolate ice cream with hot fudge and pieces of chocolate candy bars

Hungry Bear (mobile order available)

• Honey Cream Cold Brew – cold brew coffee and honey-flavored cream poured over ice
• Pumpkin Cheesecake Funnel Cake – Pumpkin cheesecake filling and vanilla ice cream topped with whipped cream
• Loaded French Fries – French fries topped with a creamy cheese sauce, crispy bacon, and green onions
• Loaded Onion Rings – Onion rings topped with a creamy cheese sauce, crispy bacon, and green onions
• Loaded Bowl – Choice of french fries or crispy onion rings topped with a creamy cheesy sauce, crispy bacon, and green onions in a Zero Dog Bowl

Hunny Spot at Pooh’s Corner (mobile order available starting Sept. 2)

• Jack Skellington Apple
• Poison Skull Apple
• Mummy Marshmallow Wand
• Jack Skellington Cake Pop
• Minnie Witch Crispy
• Spider Web Crispy
• Haunted Mansion Holiday Wreath Crispy (available Oct. 1)
• Pumpkin Brittle (available Oct. 1-31)
• Pumpkin Fudge

Jolly Holiday Bakery Café (mobile order available)

• Toasted Salsa Roja Chicken Sandwich – Salsa roja shredded chicken on rustic bread with jack and cotija cheeses served with tortilla soup
• Pumpkin Muffin
• Dark & White Chocolate Mousse Brownie – Chocolate brownie with black and white chocolate mousse
• Cookie & Cream Macaron – Mummy mickey macaron shell with a cookies and cream filling
• Bat Cookie – Shortbread bat cookie dipped in dark chocolate with a Vampire Mickey face
• Pumpkin Cheesecake – Classic pumpkin cheesecake decorated with a chocolate spider web and a Halloween decoration

Market House

• Bat Cookie – Shortbread bat cookie dipped in dark chocolate with a Vampire Mickey face

Mint Julep Bar (mobile order available)

• Mickey-shaped Strawberry Chocolate Beignets topped with strawberry-chocolate powdered sugar (3 and 6 Packs)

Plaza Inn

• Halloween Cake – Chocolate cake with multi-colored mousse, green buttercream, royal icing, and Halloween sprinkles

Rancho del Zocalo

• Milk Mamey – Vibrant tropical mamey fruit with flavors of persimmon, sweet potato, stone fruit, and vanilla served over ice
• Creamy Horchata – Sweet creamy cinnamon rice and milk beverage served over ice

Red Rose Taverne (mobile order available)

• Halloween Grey Stuff – Traditional Grey Stuff with tombstone cookie and holiday sprinkles
• Candy Apple Cold Brew – Cold brew coffee, apple syrup, whipped cream, and caramel sauce

Refreshment Corner (mobile order available)

• BBQ Bacon Dog – All-beef, foot-long hot dog with bacon slices, BBQ sauce, fried onions, jack and cheddar cheese, and chives served with choice of sliced apples or small bag of chips

River Belle Terrace

• Pumpkin Spice Monkey Bread
• Chicken & Brisket Grilled Cheese Sandwich – Brisket grilled cheese, hot chicken, and pickled pepper relish

Stage Door Café (mobile order available)

• Spicy Corn Dog – Spicy beef frank hand-dipped and fried, drizzled with cheese sauce and crushed spicy chips served with fries
• Chocolate-Hazelnut Funnel Cake with Halloween Sprinkles – House-made funnel cake  topped with chocolate-hazelnut spread and whipped cream dusted with chocolate- espresso powder

Churros

• Churro Cart near Casey Jr. Circus Train
• Churros with Pumpkin Dipping Sauce
• Critter Country Fruit Cart
• Chocolate Dusted Churro – Classic churro dressed in a duo of dark and milk chocolate
• New Orleans Churro Cart
• White Chocolate Churro – Elegantly dressed churro in a bouquet of vanilla and sugar
• Tomorrowland Churro Cart
• Pumpkin Spice Churro – Chocolate churro rolled in pumpkin spice sugar with brown butter cream cheese dipping sauce
• Town Square Churro and Churro Cart near Sleeping Beauty Castle
• Chocolate Cookie Churro – Churro covered with chocolate cookie crumbles blended with colored sugar

Disney California Adventure Park

Award Weiners (mobile order available)

• Halloween Candy Funnel Cake Fries – Dusted in crushed chocolate cream-filled cookies with cream cheese sauce, cookie pieces, gummy candies, chocolate-coated candies, and whipped cream
• Halloween Candy Funnel Cake Fries in Mickey Ear Hat Bowl

Bing Bongs

• Jack Skellington Apple
• Poison Skull Apple
• Mummy Marshmallow Wand
• Minnie Witch Crispy
• Oogie Boogie Crispy
• Pumpkin Fudge

Boudin Bakery/Boudin Bread Cart

• Vampire Mickey-shaped Sourdough

Clarabelle’s Hand-Scooped Ice Cream (mobile order available)

• Cookies & Candy Sundae – Scoops of mint chocolate chip ice cream, hot fudge, chocolate cookie crumbles, and gummy candies in a chocolate-dipped waffle cone
• Halloween Ice Cream Bar – Ice cream bar dipped in chocolate with chocolate accents and sprinkles
• Spiked Hard Apple Float – Hard apple cider and apple sorbet drizzled with caramel sauce

Corn Dog Castle (mobile order available)

• Pepper-Jack Cheese Stick – Pepper jack cheese stick dipped in corn dog batter and topped with raspberry sauce

Cozy Cone Motel (mobile order available)

• Fruity Sugar Churro – Churro tossed in fruity cereal sugar topped with a purple and green glaze
• Spicy Mac & Cheese Cone – Pasta with spicy red pepper-cheese sauce topped with crushed chile-cheese puffs served in a bread cone
• Cozy Cone Macaron filled with peanut butter cream and pretzels

Fiddler, Fifer & Practical Café

• Oogie Boogie Macaron – Black macaron filled with green apple buttercream, caramel, brownies, cookie crumb dust, and gummy candy

Flo’s V-8 Café (mobile order available)

• Spicy Chicken & Fries – Steak fries drizzled with ranch dressing topped with chicken tenders tossed in mango-habanero sauce and finished with green onions
• Loaded Buffalo Chicken Fries – Steak fries topped with cheddar cheese, chicken tenders tossed in buffalo sauce, and celery bits drizzled with ranch (available at Oogie Boogie Bash)
• Loaded Gravy Fries – Steak fries topped with chicken tenders, jack cheese, and smothered in gravy (available at Oogie Boogie Bash)
• Loaded Chili Fries – Steak fries topped with cheddar cheese, Walt’s Chili, diced onions, and sour cream (available at Oogie Boogie Bash)

Hollywood Lounge (mobile order available)

• Fanta Spooky Spirit – Fanta Piña Colada with white rum and melon liqueur
• Worms, Dice & Everything Nice – Midori, peach schnapps, crème de menthe, orange juice, and pineapple juice topped with gummy worms and Oogie Boogie dice glow cubes
• PBJ & W – PB & raspberry jam hard cider with peanut butter whiskey
• Howl-o-Ween Concoction – Pineapple michelada with white tequila and pineapple chamoy topped with spicy candy
• My Bugs! My Bugs! – Limeade with grenadine float and gummy worms
• Orange Cream Fanta-sy – Fanta Orange infused with vanilla topped with whipped cream and black sprinkles
• Various refreshing bottled Micheladas

Jack-Jack Cookie Num Nums

• Shortbread Halloween Cookie

Lamplight Lounge – Boardwalk Dining

• Ghost Pepper Nachos – House-made green tortilla chips, ghost pepper cheese sauce, ghost pepper-marinated steak, refried black beans, tomatillo avocado salsa, tomato, and cilantro
• Specialty Cocktail – Añejo tequila, mezcal, agave, hibiscus, and lemon juice

Mortimer’s Market

• Mickey Bat Sourdough Bread

Pacific Wharf Café (mobile order available)

• Vampire Mickey-shaped Sourdough

Paradise Garden Grill (mobile order available)

Plaza de la Familia – Celebrate the everlasting bonds of family and the spirit of Día de los Muertos from September 3 to November 2, 2021

• Pollo Verde Wet Burrito – Chicken cooked in grilled salsa verde, golden rice, black beans, and crema
• Traditional Tamale Plate – Red chile pork tamales with golden rice and black beans
• Tacos with Estilo Callejero – Trio of sirloin beef tacos with pickled vegetables, golden rice, and black beans
• Tortitas de Papa – Plant-based crispy potato cakes with sautéed spinach, ranchero salsa, golden rice, and pickled onion salsa
• Ensalada de Frutas – Jicama, watermelon, cucumber, pineapple, and mango with chili-lime salt and chamoy
• Kid’s Offerings –  Cheese Quesadilla or Street-style Taco
• Coco Cake – Layers of vanilla cake filled with a cinnamon “churro” flavored mousse and covered in sweet cream cheese frosting
• Mexican Hot Chocolate – Cinnamon-spiced hot chocolate topped with whipped cream
• Aqua de Jamaica Slush – Sweet hibiscus tea slush

Schmoozie’s Smoothies (mobile order available)

• Mint-Chocolate Cookie Shake with whipped cream and chocolate cream-filled cookie ears
• Chocolate Chip Shake topped with whipped cream and a chocolate cookie stick

Smokejumpers Grill (mobile order available)

• Green Apple Lemonade with sour green apple syrup, cherry pearls, and raspberry sauce
• Jalapeño Bacon Cheeseburger – Angus beef patty, pickled jalapeños, bacon, pepper jack, beer-battered onion rings, jalapeño popper, jalapeño chips, and chipotle mayo

Studio Catering Truck (mobile order available)

• Hawaiian BBQ Chicken with Fanta pineapple-infused fried rice and soy-ginger glaze
• Ghost Pepper Potato Bites – Potato bites, ghost pepper cheese sauce, smoky bacon, and pickled jalapeños
• The Backlot Carnitas Nachos with house-made tortilla chips, red pepper cheese sauce, chipotle crema, and green onions
• Plant-based Backlot Nachos – Soy chorizo with house-made tortilla chips, dairy-free cheese, and crema topped with green onions

Trolley Treats (mobile order available)

• Jack Skellington Apple
• Poison Skull Apple
• Mummy Marshmallow Wand
• Jack Skellington Cake Pop
• Minnie Witch Crispy
• Oogie Boogie Crispy
• Pumpkin Brittle (available Oct. 1-31)
• Pumpkin Fudge

Churros

• Cozy Cones
• Fruity Sugar Churro – Churro tossed in fruity cereal sugar topped with a purple and green glaze
• Grizzly Peak Churro Cart
• Caramel Apple Churro – Churro rolled in green apple flavored sugar topped with a caramel drizzle
• Hollywood Churro
• Chocolate-Marshmallow Churro – Classic churro rolled in crushed chocolate cookies and “mummified” in marshmallow icing “bandages”
• Willie’s Churros (Buena Vista)
• Chocolate & Matcha Churro – Churro rolled in chocolate cookie crumbs and drizzled with a matcha cream cheese buttercream and strawberry sauce

Downtown Disney District

Black Tap Craft Burgers & Shakes

• Halloween CrazyShake – Chocolate shake with a vanilla frosted rim with candy corn topped with a “spider-web” chocolate cupcake, orange and white twisty pop, orange rock candy, whipped cream, orange sprinkles, and a chocolate drizzle (available Oct. 28-31)

Ballast Point Brewing Co.

• Victory at Sea Braised Short Rib – Slow braised short rib in Victory at Sea, cheddar grits, and bacon greens

Blue Ribbon Corn Dogs

• Cheddar Pickle Dog – Kosher pickled corn dog rolled in a cheddar cheese blend

Jamba

• Pumpkin Smash – Made with our original pumpkin spice blend with your choice of either classic or plant-based

Kayla’s Cake

• Mummy Macarons with cookies and cream buttercream (available Sept. 9-Oct. 31)
• Pumpkin Cheesecake Macarons with white chocolate pumpkin ganache (available Sept. 9-Oct. 31)

Marceline’s Confectionery (mobile order available starting Sept. 9) 

• Minnie Witch Apple
• Jack Skellington Apple
• Poison Skull Apple
• Mummy Marshmallow Wand
• Jack Skellington Cake Pop
• Minnie Witch Crispy
• Oogie Boogie Crispy
• Pumpkin Brittle (available Oct. 1-31)
• Pumpkin Fudge

Naples Ristorante e Bar

• Spookaccino – Cappuccino with edible scary paper spiders and insects

Splitsville Luxury Lanes

• Crouching Dragon Sushi Roll – fresh tempura shrimp, asparagus and creamy avocado. Before serving, the roll is topped with a spicy krab mix and drizzled with eel sauce, spicy mayo, and sriracha

Sprinkles Cupcakes

• Reese’s Peanut Butter Cup – Chocolate cake filled (and topped) with peanut butter frosting dipped in chocolate ganache and finished off with mounds of Reese’s Peanut Butter Cups (available Oct. 4-10)
• Double Stuffed OREO – Orange vanilla buttercream filled chocolate cake lined with Halloween orange OREO cookie crust topped with orange vanilla buttercream frosting, OREO crumble rim, and black bat (available Oct. 18-31)
• Bewitched – Signature Red Velvet is rolled in our exclusive Halloween inspired decorations by fancy sprinkles (available Oct. 26-31)

Uva Bar & Cafe

• Trick or Treat – A spooky cocktail with bourbon, pumpkin spice syrup, lemon juice, and soda water

Disney’s Grand Californian Hotel & Spa

GCH Craftsman Grill (mobile order available)

• Mickey-shaped Pumpkin Cupcake
• Mickey-shaped Pumpkin Donut
• Mickey-shaped Mummy Donut

Disney’s Grand Californian Hotel & Spa Holiday Cart

• Jack Skellington Cookie
• Mickey-shaped Monster Cookie
• Minnie-shaped Halloween Cookie
• Oogie Boogie Cupcake Treat
• Oogie Boogie Cupcake Trick
• Mickey-shaped Whoopie Pie
• Skull-faced Cookie
• Oogie Boogie Crispy Treat
• Chocolate Chip Cookie Shot Glass with Milk

(recipe from www.disneyfoodblog.com)

Ingredients

• 1 Cup Butter (2 Sticks)
• 1 1/4 Cup Brown Sugar
• 1 Egg
• 1/4 Cup Sugar
• 1 Egg Yolk
• 1 Tsp Sea Salt
• 1 Tsp Vanilla Extract
• 1 Tsp Baking Soda
• 2 1/4 Cups Flour
• 1 Cup Chocolate Chips

Instructions

Step 1: Brown butter and let it cool until it begins to solidify.

Step 2: Cream butter, sugars, and salt in a mixing bowl until light and fluffy.

Step 3: Mix in whole egg, egg yolk, and vanilla.

Step 4: Combine your dry ingredients and mix them with the batter.

Step 5: Add those chocolate chips.

Step 6: Scoop your batter into balls and chill thoroughly, for at least an hour (preferably

overnight).

Step 7: Bake at 350° for 7-10 minutes or until your cookies are a nice golden brown on

the edges but still soft in the center.

(recipe from www.insidethemagic.net)

Specialty items:

6 manila folders

Tape or staples

6 10-inch-long foil sheets

For pizza cones:

Cooking spray of choice

1 tbsp flour

1 tube of Pillsbury Thin crust pizza dough (or preferred brand)

For mac ‘n’ cheese:

1 lb elbow macaroni

Salt, to taste

1/4 c butter

1/4 c flour

1 c milk

2 c shredded cheddar cheese

1/2 c cream cheese

Pepper, to taste

6 strips bacon, cooked and crumbled

What You Do:

To make cones: 

1. Preheat oven to 425ºF to bake cones
2. Roll a manila folder into a tight cone, securing the end with a staple or tape. Wrap cone tightly with foil, covering the paper completely. Wrapping the manila cone will protect it from burning while baking. Lightly grease the outside of the cone with cooking spray and set aside.
3. Roll out pizza dough on a lightly floured surface, to prevent sticking. With the long side facing you, cut 12 1-inch strips with a knife or pizza cutter. Starting at the tip of the cone, wrap one strip around the bottom and continue working your way up, spiraling as you go. Make sure that each row of dough touches the row underneath it. Add a second strip if needed.
4. Repeat step 3 5 times to make 6 cones in all.
5. Place cones on greased baking sheet and bake for 10 minutes, rotating once, until dough is golden brown.
6. Remove cones from the oven, let cool slightly, and then gently twist the foil cone to remove from the dough. Let cool.
7. Make mac ‘n’ cheese:  
8. Heat water in a stock pot and salt heavily. Once it boils, cook macaroni for 8 to 10 minutes, or until al dente. Drain and set aside.
9. In a large stock pot over medium heat, melt butter, and add flour. Cook, stirring occasionally, until the flour is just toasted. Do not burn. Add milk, whisking vigorously to eliminate clumps. Add cheese, cream cheese, salt, and pepper to taste. Add pasta and stir to combine. Let mac ‘n’ cheese sit for 10 minutes.
10. Fill each cone with mac and cheese and garnish with a big scoop of crumbled bacon. Enjoy!

1. Fanny Pack
2. Comfortable, *broken-in* shoes
3. Charging Rod (Jackery from Amazon)
4. Sunscreen… for body, hair, lips, etc.
5. Dry Shampoo & extra hair ties
6. Band-Aids, blister Band-Aids, mole skin
7. Advil, Dramamine, Bonine, Zofran
8. Layers of clothing for all weather situations.
9. Cash (tipping Uber & Room Service, great for budgeting spending per day) & Gift Cards
10. All confirmation information saved in your phone (as photos) and printed out (if you’re OCD like me) including flight info, ticket info, hotel info., and dining reservations.

Nutrition Recommendations

• Trail mix
• Fresh fruit like bananas or apples (don’t need to be cut, easy eat)
• Healthier popcorn (like Skinny Pop) White Cheddar is my jam!!
• Easy protein like beef jerky
• Chocolate covered almonds
• Protein bars (I love The GFB- Gluten Free Bar: 12g plant protein, super yummy)
• Try to limit salt/sodium to reduce leg swelling while sitting in the car/plane for extended periods of time.
• Avoid spicy foods that could cause a stomach “situation”...
• Stay hydrated with water & Starbucks :)
• If driving: can make wraps or sandwiches and keep them in a small cooler bag; they’re easy for the driver to eat as well and can save money on a food stop!

IG Shoutouts:

• Waltimere and Mick (@waltimereandmick/ waltimereandmick.com): Disney x pop culture collections, cutest shirts (including our matching ones)
• ClassyMouseShop on Etsy (no IG): Super soft, floral Mickey cotton tees for Flower & Garden, super quick shipping, great quality
• EliasHolidayShoppe on Etsy (@eliasholiday): Disney attraction luggage tags, excellent customer service & fast replacements, durable and personalized

1. Berries
2. Fatty Fish (like salmon) 
3. Broccoli
4. Avocados
5. Green Tea
6. Peppers (Bell & Chili)
7. Mushrooms
8. Grapes
9. Turmeric
10. Extra Virgin Olive Oil
11. Dark Chocolate & Cocoa (at least 70% cocoa)
12. Tomatoes
13. Cherries

Using this knowledge, let’s figure out a few anti-inflammatory foods you can find in the parks!

• Fresh fruit & vegetables (berries, grapes) from the fruit carts located all throughout the parks (anti-inflammatory & hydrating)
• Satu’li Canteen bowls with fish, shrimp, or chicken on quinoa with Chimichurri sauce (healthy protein, filling, fresh herby sauce) with vegetables
• Mediterranean cuisine (Morocco pavilion in EPCOT) including fresh kabobs with veggies, olive oil, fresh & light ingredients, turmeric seasoning
• Guacamole at any restaurant, dip fresh vegetables instead of chips to get an extra micronutrient burst
• At any sweet shop, Confectionary, always choose dark chocolate options over milk or white chocolate
• Caprese salads at most Italian restaurants (tomato, olive oil, cool & refreshing)
• If drinking alcohol, always have a cup of water for each alcoholic drink and try to choose drinks with less sugar (skip margaritas, daiquiris, creamy blended drinks, etc.)
• HYDRATE, HYDRATE, HYDRATE!!! Drink water as much as possible.

Frushi - Japan: Hanami Booth

Frushi is served at the Walt Disney World Flower and Garden Festival at Epcot! This fruit inspired sushi is a popular dish to get!!

**Recipe from recipesofdisney.com

Ingredients

• 2 cups sushi rice, cooked per package directions
• 1 tablespoon cream of coconut
• 16 soy wrappers
• 16 fresh strawberries, hulled and quartered
• 1/2 cantaloupe, cut into four-inch-long by 1/4-inch-wide rectangles
• 1/2 pineapple, peeled and cored cut into four-inch-long by 1/4-inch-wide rectangles
• toasted coconut, for garnish
• raspberry puree, for garnish
• whipped cream, for garnish

Instructions

1. Cook the sushi rice. Let sushi rice cool slightly; stir in cream of coconut. Set aside to cool to room temperature.
2. Lay one soy wrapper on a flat surface. Place about 1/4 cup sushi rice on the soy wrapper, pressing with moistened fingers to cover the whole sheet.
3. Place one piece each of pineapple and cantaloupe, and four pieces of strawberry in the center of the rice-covered sheet.
4. Starting at one end, fold about 1/3 of the roll up, then roll the sheet into a cylinder, keeping the fruit in the middle. Moisten soy wrapper to seal.
5. Cut into 4 equal pieces
6. Garnish with raspberry puree, coconut, and whipped cream!

*Recipe from Disney Parks Blog

Ingredients:

• 1/2 pound of bacon, cut into 1/2-inch pieces
• 1 medium red onion, cut into 1/4-inch pieces
• 3 celery ribs, cut into 1/4-inch pieces
• 4 tablespoons butter
• 1 cup all-purpose flour
• 3 cups chicken stock
• 4 cups milk
• 1 pound white cheddar cheese, grated
• 1 tablespoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• Coarse salt, freshly ground pepper to taste
• 1/2 cup warm Canadian golden lager or any pale lager-style beer
• Chopped scallions or chives, for garnish

Directions:

1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. 
2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes. 
3. Add flour and cook, stirring constantly, for about 4 minutes over medium heat.  Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer.  If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.

*Recipe from allears.net

Ingredients:

• 1 pound 8 ounces bread flour
• 1 ounce malt
• 4 ounces granulated sugar
• ½ ounce dry yeast
• 3 ounces raisins
• 3 cups water
• ¼ teaspoon cardamom

Method of Preparation:

1. Place all dry ingredients into mixing bowl using dough hook.

2. Mix for one minute on low speed.

3. Add water and mix on medium speed until dough forms.

4. At the very end, just before dough is done, add raisins.

5. Remove dough from bowl and scale into four ounce pieces.

6. Roll long strands and form into pretzels.

7. Let rise until doubled in size, then bake at 400º F. until golden brown.

Icing:

• ½ cup sifted powdered sugar
• 2 teaspoons evaporated milk
• ¼ teaspoon vanilla extract
• Sliced almonds

Method of Preparation:

1. Mix powdered sugar, milk and vanilla extract together. You can add a little more milk if to thick.

2. Pour icing in a plate.

3. Pour almonds in a plate.

4. Dip pretzel into icing and then into the almonds.

*Recipe from disneyfoodblog.com

Ingredients (for 6 servings)

Chili with Beans

• 1 pound lean ground beef
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (14.5 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon coarse salt
• Black pepper, to taste
• Ground cayenne, to taste

Queso Sauce

• 2 cups jar cheese sauce
• 1 (10 ounce) can diced tomatoes with chilies

Totchos

• 1 (2 pound) bag frozen potato barrels
• 1 1/2 cups corn chips
• Chili with Beans
• Queso Sauce
• 3/4 cup shredded cheddar cheese
• 6 tablespoons sour cream
• 2 tablespoons thinly sliced green onions

Instructions

Chili with Beans

1. Brown ground beef in a 5-6 quart Dutch oven over medium heat until fully cooked. Drain off excess grease.
2. Add onion and garlic and sauté for 5-7 minutes, until onion is translucent.
3. Add crushed tomatoes, tomato sauce, kidney beans, chili powder, and cumin. Simmer for 20 minutes. Add salt.
4. Add black pepper and cayenne, as needed.
5. Keep warm until ready to serve.

Queso Sauce

1. Place cheese sauce and diced tomatoes with chilies in small saucepan. Cook over low heat for 10 minutes, until warm.
2. Keep warm until ready to serve.

Totchos

1. Cook potato barrels according to package instructions.
2. Divide potato barrels into 6 bowls. Place 1/4 cup each of corn chips, chili with beans, and queso sauce on top of each bowl of potato barrels.
3. Top each bowl with 2 tablespoons shredded cheese, 1 tablespoon sour cream, and 1 teaspoon green onions.

(found on www.disneyfoodblog.com)

Salad Ingredients:

-1 cup chopped iceberg lettuce leaves, washed and spun dry 

-1 cup chopped chicory leaves, washed and spun dry (radicchio and curly endive work just the same)

 -1 cup tender sprigs of watercress, washed and spun dry 

-1 pound turkey breast, finely chopped 

-2 medium-sized, ripe tomatoes, peeled, seeded and finely chopped 

-1 avocado, peeled, seeded and finely chopped 

-½ cup crumbled blue cheese (about 2 ½ ounces)

 -6 strips bacon, cooked crisp, drained, and crumbled*

 -3 hard boiled eggs, peeled and finely chopped

 -2 tablespoons snipped fresh chives 

-1/2 cup bleu cheese, crumbled

 -½ cup The Hollywood Brown Derby Old Fashioned French Dressing (not the orange French dressing we are used to, more like a vinaigrette)

Dressing Ingredients:

-2 tablespoons of water 

-2 tablespoons red wine vinegar

 -1 tablespoon freshly squeezed lemon juice

 -½ teaspoon Worcestershire sauce

 -½ teaspoon salt, or to taste

 -½ teaspoon minced garlic (one clove)

 -¼ teaspoon of sugar

 -1/8 teaspoon of freshly ground black pepper, or to taste

 -1/8 teaspoon dry English mustard (ground mustard works too!)

 -1/3 cup vegetable oil 

-2 tablespoons olive oil

Directions:

Step 1: Cook bacon and hard-boiled eggs. For an easy tip, cook bacon in the oven at 350 F for 30-40 mins. while preparing everything else!

Step 2: Next you want to work on your dressing! In a small bowl, combine water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, pepper, and dry mustard. You are adding ALL of the dressing ingredients except vegetable oil and olive oil. Whisk together until well blended. Whisking constantly, add the vegetable oil and olive oil in a steady stream until the dressing is emulsified. Store covered and chilled until ready to serve. Whisk the dressing to blend just before serving.

Step 3: The art and beauty of this salad is that all the ingredients are all very finely chopped! So, get to chopping! Finely chop the iceberg lettuce, chicory, and watercress. Toss the finely chopped iceberg lettuce, chicory and watercress together and arrange in a large salad bowl.

Step 4: Chop all ingredients (turkey, avocado, tomatoes, blue cheese, bacon, and eggs). What I learned is that it is better to keep all of these items in separate bowls until you are ready to serve the salad. That way you don’t have tomato juices running through the lettuce and other items making everything soggy.

Step 5: When ready to serve, arrange all ingredients in straight and separate lines across the top of the greens. Sprinkle the snipped chives in two diagonal lines across the top of the salad (I found it easier just to make one line).

Step 6: At the table when you are ready to serve, pour in all of your dressing and toss the entire salad. 

Yield - 6 Churros

*Recipe from diznify.com

Make the Chili Strawberry Sauce

INGREDIENTS

- 1 pound strawberries, hulled and quartered

- 1/3 cup dark brown sugar

- 1/2 teaspoon lemon juice

- 1/8 teaspoon cayenne pepper

INSTRUCTIONS

1. Put all ingredients in a medium saucepan and turn heat to medium low.

2. Stirring occasionally, gently simmer for about 25 minutes.

3. Turn heat up to medium and cook for about 5 minutes, until slightly thickened.

4. Using a fine mesh strainer, strain sauce into a bowl. (The leftover berry pieces make good waffle topping.)

5. Refrigerate until ready to serve. Sauce will thicken as it cools, but final result should be close to a thin glaze. Yield: 1/3 cup.

Make the Vanilla Sauce.

INGREDIENTS

- 1/2 cup heavy cream 

- 1/4 cup milk 

- 1/4 teaspoon vanilla extract 

- 1.5 tablespoons sugar 

- 1 teaspoon cornstarch 

- 1 egg yolk

INSTRUCTIONS

1. In a saucepan, combine heavy cream, milk, vanilla and sugar. Heat on medium, whisking occasionally so as not to burn, until boiling.

2. While waiting for the sauce to boil, whisk the cornstarch into your egg yolk.

3. Once boiling, remove the sauce from the stove. Add a tablespoon of the sauce into your egg yolk while whisking constantly (this is called tempering the egg and it’s very important to whisk constantly). Then, add the tempered egg into your sauce.

4. If the sauce isn't thick enough, return to the heat, simmering and whisking constantly for 5- 10 minutes until thickened.

5. Once thickened, pour the sauce into a microwave safe dish and set the bowl over ice for 15 minutes or until the sauce cools. Then store in the fridge until ready to use. Yield: 1/2 cup.

Make the Gluten Free Churros

Ingredients:

• 1 cup (250ml) water
• 1/4 cup (56g) unsalted butter,diced into small cubes
• 1 Tbsp (13g) granulated sugar
• 1/4 tsp salt
• 1 cup (141g) CUP4CUP Multipurpose flour(scoop and level to measure)
• 1 large egg
• 1/2 tsp vanilla extract
• Vegetable oil, for frying
• 1/2 cup (100g) granulated sugar
• 3/4 tsp ground cinnamon

Instructions:

1. For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
2. Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.
3. Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
4. Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).
5. Transfer mixture to a large mixing bowl, let cool 5 minutes.
6. Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
7. Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.
8. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
9. Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
10. Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired.

*Recipe from favfamilyrecipes.com

How to Make Satu’li bowls

Though these bowls seem to have a lot of ingredients, the preparation part really isn’t that hard. Most of it is mixing marinades/dressings and letting them sit overnight. Here’s how to make them:

1. Prepare marinades for chicken and beef and marinate meat (separately) in the refrigerator overnight.
2. Prepare creamy herb dressing and allow to set overnight (this is very important, you want those flavors to combine or it won’t taste right)
3. On the day of serving, remove beef from the refrigerator and allow to come to room temp (about 1 hour). Roast at a low temperature for 3-4 hours or until beef has an internal temperature of 130-degrees. Allow beef to rest and then slice into thin slices.
4. Prepare the lo mein noodles and allow to cool (you can serve them warm but they are served chilled at Animal Kingdom).
5. Grill the chicken and dice into bite-sized pieces.
6. Prepare the slaw by making the easy dressing and tossing with carrots and cabbage.
7. To arrange the bowls, place the noodles in each bowl and top with chicken, beef, slaw, and boba balls. Serve with the dressing on the side or over the meat.

Ingredients

• 20 ounces lo mein noodles
• juicy boba "popping" balls (for garnish)

Slow Roasted Beef

• 3lb beef roast (you won't use ALL the roast, but to make it work for slicing you will want to make the full amount and just use as much as you need)
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 Tablespoons fresh minced garlic
• 1 Tablespoon Italian seasoning
• 2 teaspoons rosemary
• 1 teaspoon thyme
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes
• kosher salt and pepper to taste

Grilled Canteen Chicken

• 2 pounds boneless chicken thighs (or chicken breasts)
• 1/4 cup canola oil
• 3 Tablespoons apple cider vinegar
• 3 Tablespoons fresh minced garlic
• kosher salt and pepper to taste

Crunchy Slaw

• 1 cup carrots (shredded into matchsticks)
• 1 cup cabbage (shredded)
• 3 Tablespoons olive oil
• 3 Tablespoons white vinegar
• kosher salt and pepper to taste

Creamy Herb Dressing

• 1 cup mayonnaise
• 1/4 cup water
• 1/4 cup lemon juice
• 1/4 teaspoon ground sumac (see notes above)
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground turmeric
• kosher salt and pepper to taste

Instructions

• Cook lo mein noodles according to package directions. Drain well and allow to cool. Toss in 1 tablespoon olive oil and refrigerate until ready to eat. (see notes above)

For the Slow Roasted Beef:

• Place beef roast in a large Ziplock bag.
• In a medium-sized mixing bowl, whisk together olive oil, vinegar, garlic, Italian seasoning, rosemary, thyme, red pepper flakes, sale and pepper until well combined.
• Pour mixture over the roast and seal the bag, pressing out as much air as you can and marinate in the refrigerator overnight.
• When beef has finished marinating, discard excess marinade and place roast in a roasting pan (uncovered). Roast at 200-degrees for 3-4 hours or until internal temperature reaches 130-degrees.
• Remove from oven and cover with foil and allow to rest for 30-40 minutes.
• Using a sharp carving knife, slice into very thin slices to serve over your Satu'li bowls.

For the Grilled Canteen Chicken:

• Place chicken thighs in a large Ziplock bag.
• In a small mixing bowl, whisk together olive oil, vinegar, garlic, salt, and pepper.
• Pour mixture over the chicken and seal the bag, pressing out as much air as you can and marinate in the refrigerator overnight.
• Remove chicken from bag and discard excess marinade.
• Grill over medium heat until chicken is completely cooked through (165-degrees). Remove from grill and cover with foil. Allow to rest 10-15 minutes.
• Cut chicken into cubes and serve over Satu'li bowls.

For the Crunchy Slaw:

• Place the shredded carrot and shredded cabbage in a medium-sized mixing bowl.
• In a small mixing bowl, whisk together oil, vinegar, salt, and pepper.
• Toss mixture with the carrot/cabbage mixture until well coated.
• Serve immediately over the Satu'li bowls.

For the Creamy Herb Dressing:

• Combine all ingredients in a blender or food processor. Pulse or blend until well combined.
• Cover and refrigerate overnight.
• Note: When you first make the dressing it will have no color to it. After it sets you will notice the natural color from the spices will make it look light green, just like in the park.

Assembling the Satu'li Bowls:

• Divide lo mein noodles between 6 pasta-sized bowls.
• Add about 1/2 cup chicken and 1/2 cup sliced beef to each bowl (or just divide evenly).
• Add slaw to each bowl and top with about 2 tablespoons of boba balls.
• Serve with 1/4 cup creamy herb dressing per bowl (on the side or drizzled over the meat).

*Recipe from www.babywisemom.com

Ingredients

• 1/4 cup butter (salted or unsalted)
• 1/2 cup brown sugar
• 1 cup and 1/2 cup heavy whipping cream
• 1/2 tsp vanilla extract
• 1/2 tsp salt (IF you DID NOT use salted butter. NO SALT if you used salted butter.)
• 1 cup marshmallow cream
• 4 cups cream soda ice cubes (Put cream soda in ice cube trays and freeze)
• 4 cups vanilla ice cream 
• 4 tsp butter extract
• 8 TB homemade butterscotch
• 2 cups cream soda
• Magical Whipped Cream (to top)

Instructions

1. Heat your butter in a medium saucepan over medium heat. Do not burn the butter, just heat until melted.
2. Add brown sugar and salt (if you used unsalted butter) and mix well.
3. Once the sugar has dissolved some, add 1/2 cup whipping cream. Mix Well.
4. Bring the mixture to a boil. Make sure to stir frequently as it comes to a boil so it doesn't burn.
5. Boil until the mixture thickens. You want it to coat a spoon. This can take up to 10 minutes, but can be done quicker. Check the coating frequently.
6. Let cool. Add vanilla. Set aside. This completes your homemade butterscotch.
7. Combine 1 cup whipping cream and marshmallow cream in a mixing bowl. With beaters, mix the ingredients just until a little stiff. You want it somewhat runny still and do not want it stiff like typical whipped cream. This completes your magical whipped cream.
8. In a blender, add cream soda ice cubes, ice cream, butter extract, homemade butterscotch, and cream soda. Blend well.
9. Pour into glasses and top with magical whipped cream. You may also drizzle with extra butterscotch.

Pumpkin Pasties

*Recipe from www.thebakerupstairs.com

Crust Ingredients

• 1 1/2 cups flour
• 1 tsp sugar
• pinch of salt
• 1/2 cup cold butter
• 1 package of cold cream cheese, cut into pieces

Or you can short cut by using pre-made puff pastry dough or pie crust.

Filling Ingredients

• 3/4 cup canned or fresh pumpkin puree
• 2 large eggs, divided
• pinch of ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup sugar

Instructions

1. In a medium bowl, whisk the flour, sugar, and salt. Grate the butter into the flour mixture and blend using a pastry blender or fork, until the pieces are no larger than pea-sized.
2. Add the cream cheese and mix until the dough starts to come together. 
3. Turn out onto a floured surface and shape into 2 balls. 
4. Wrap in plastic wrap and chill at least 30 minutes. 
5. To make filling, mix together the pumpkin, 1 egg, cloves, ginger, cinnamon, salt, and sugar. Refrigerate until ready to use.
6. After the dough has chilled, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone liner.
7. Roll the dough out into a large circle about 1/8 inch thick, and cut circles out of the dough using a biscuit cutter or a glass cup.
8. Place a small spoonful of filling on one side of each circle, fold over and crimp with a fork to seal. Using a sharp knife, make a few small cuts on the top of each pasty to allow the steam to escape.
9. Beat the remaining egg with 1 TB of water and brush over the pasties.
10. Bake 25 minutes, or until golden brown. Serve warm.

Vinaigrette Ingredients:

• 1/2 cup low-sodium soy sauce
• 2 TB lime juice
• 1 tsp sugar
• 1 clove garlic, minced
• 1 tsp hot sauce
• 1/2 tsp xanthan gum

Noodle Salad Ingredients:

• 4 oz vermicelli rice noodles
• 12 cooked medium shrimp
• 1/4 red bell pepper, sliced thin
• 2 oz carrots, peeled & sliced thin
• 4 oz mushrooms, sliced
• 1/2 red onion, sliced thin
• 1/2 tsp minced cilantro
• pinch of salt

Directions:

1. To make the vinaigrette: combine all of the ingredients in a food processor and puree until smooth. Transfer to a small bowl, cover, let sit in the fridge overnight.
2. To make the noodle salad: cook noodles about 15 minutes until cooked through. Rinse the noodles in cold water and drain. Toss with the shrimp, bell pepper, carrots, mushrooms, onion and the vinaigrette. Sprinkle with cilantro & salt before serving.

Galaxy's Edge Blue Milk

*Recipe from wdwnt.com

Ingredients:

• 1 cup organic rice milk
• 2 cups canned Dole pineapple
• 1 cup unsweetened coconut Silk milk
• 9 drops McCormick blue food coloring
• 1 cup watermelon chunks
• 1 1/2 tsp Hobbyland Dragon Fruit flavoring drops

Directions:

1. Combine all ingredients in a blender and blend until smooth.
2. Put contents through a fine mesh strainer.
3. Serve chilled.

*Recipe from sixsistersstuff.com

Ingredients

• 6 graham cracker sheets
• 3 cups milk chocolate chips
• 2 tsp shortening
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1 1/2 tsp milk

Instructions

1. Line a cookie sheet with wax paper or parchment paper.
2. Melt 1 1/2 cups of the chocolate chips and 1 tsp of shortening in a microwave safe bowl. Stir in 20 second intervals until fully melted and smooth.
3. Dip each graham cracker half into the chocolate, gently tapping or scraping off the excess chocolate. You want the graham cracker completely covered.
4. Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
5. While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla, and milk. Mix until smooth and creamy. Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
6. Pull out the chilled, chocolate covered graham crackers and peanut butter balls. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham. Gently spread it to the edges to evenly distribute.
7. Melt the other 1 1/2 cups of chocolate chips with 1 tsp of shortening, stirring until smooth. Gently spoon chocolate over the peanut butter layer and spread around with a spoon, covering the top and sides. Put back in the fridge or freezer to set up (about 15-20 minutes). Pull out and drizzle leftover chocolate over the top of each sandwich.
8. Store in the fridge in an airtight container for up to a week. They taste best when set at room temperature for about 20 minutes before eating.

Pretzel Ingredients:

• 2 cups hot water
• 1 TB sugar
• 1 envelope (2 1/4 tsp) active dry yeast
• 5 cups all-purpose flour
• 1 TB salt
• Non-stick cooking spray
• 2 TB baking soda
• 1 egg, beaten

Cream Cheese Filling Ingredients:

• 8 oz cream cheese
• 1 cup powdered sugar
• 1 1/4 tsp Mexican vanilla extract
• 1 pinch salt

Directions:

1. Place hot water and sugar in a small bowl. Stir until sugar has dissolved. Mix in the yeast and let sit for 5 minutes. Combine the salt and flour in a large mixing bowl. Pour in the yeast liquid. Mix on low for 30 seconds with an electric mixer fitted with a dough hook. Continue to beat on medium speed until sides pull away from the bowl. If the dough is still sticky, add more flour (1 TB at a time). 
2. Make the cream cheese filling. Mix all ingredients with a mixer until creamy. Spoon filling into a gallon-size freezer bag. When ready to use, snip off the corner to make an icing bag.
3. Transfer dough to a floured surface and knead until smooth. Place into an oiled bowl and cover with plastic wrap. Put in a warm area and let rise until doubled. (Typically takes around an hour.) Punch dough down and divide into 16 even pieces. Roll one piece of dough at a time into 18-inch strips. Roll the strip flat with a rolling pin until it is 1-inch wide. Pipe a thin strip of cream cheese filling down the center of the dough strip. Fold the ends over each other to seal in the filling. Twist into pretzel shapes.
4. Fill a large pot with 2 inches of water. Stir in baking soda and heat on medium high. Place pretzels into water and poach for 1 minute. (This makes the pretzel a chewy texture.) Remove from water and place on a parchment paper-lined baking sheet. Brush pretzels with beaten egg and sprinkle on any toppings. Bake at 450 degrees Fahrenheit for 12-15 minutes until golden brown. Serve fresh & warm from the oven.

Makes 12

Ingredients:

• 1 1/2 cups cold whole milk
• 1 (3.4 oz) package instant vanilla pudding mix
• 15 chocolate sandwich cookies (Oreos or similar)
• 1 (8 oz) container whipped topping, thawed
• 3 TB instant chocolate pudding mix
• 12 scalloped sugar cookies
• Edible sugar pearls

Directions:

1. Pour milk into a large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.
2. Place chocolate sandwich cookies in a food processor and pulse until pureed.
3. Fold pureed cookies into pudding mix. Fully incorporate.
4. Add whipped topping and instant chocolate pudding. Fully incorporate.
5. Place in the refrigerator and chill for 1 hour.
6. Spoon grey stuff into a piping bag fitted with the desired tip. Pipe grey stuff onto sugar cookies (or cupcakes). Top with sugar pearls.

LeFou's Brew

*Recipe from insidethemagic.net

Ingredients:

• 1 (12 oz) can frozen apple juice
• 4 ounces cold water
• 1 ounce mango juice
• 1/4 cup Torani Toasted Marshmallow syrup
• 1 cup of ice (add more for extra slush)
• 1 cup heavy whipping cream
• 4 TB mango juice
• 2 TB passionfruit juice
• 3 TB sugar

Directions:

1. In a cold bowl, add heavy whipping cream, 4 TB mango juice, 2 TB passionfruit juice, and sugar. whip until soft peaks form. Refrigerate until ready to use.
2. To make LeFou's Brew, add apple juice, water, 1 ounce mango juice, marshmallow syrup and ice to a blender. Blend until smooth.
3. Pour in a mug and top with mango whipped cream.

**Recipe from D23.com

Serves 8 to 10

LOBSTER STOCK

Shells from 5 medium lobster tails

1 medium carrot, chopped

1 small celery rib, chopped

1 small onion, chopped

2 large garlic cloves, quartered

1 teaspoon canola oil

1/2 cup dry white wine

8 cups cold water

1 bay leaf

1/4 bunch parsley (stems only)

1 pinch red pepper flakes

TORTILLA CHIPS

3 cups canola oil (for frying)

48 (4 dozen) 6” corn tortillas

Salt in shaker

SEASONED BLACK BEANS

1 15-ounce can black beans

1 small bunch cilantro chopped

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

PICO DE GALLO

5 Roma tomatoes, diced

1/2 medium red onion, diced

1/2 bunch cilantro tops, chopped

1 teaspoon salt

1 1/2 tablespoons lime juice

1 serrano pepper, seeds removed, finely minced

SHREDDED CHEESE

1/2 pound cheddar cheese

1/2 pound Monterey jack cheese

ROASTED GARLIC

2 large garlic cloves

Canola oil (to cover)

CHIPOTLE CREMA

1 1/2 tablespoons chipotle in adobo sauce

2 roasted garlic cloves

8 ounces sour cream

3 tablespoons manufacturing cream

1 pinch ground cumin

1 pinch ground black pepper

1/2 teaspoon salt

LOBSTER CHEESE SAUCE

3 poblano chiles, roughly chopped

1 teaspoon canola oil, divided

3 large garlic cloves

1 shallot, roughly chopped

1/4 stick butter

2 1/2 tablespoons flour

2 cups manufacturing cream

1 cup reduced lobster stock

4 ounces Oaxaca cheese, grated

2 cups grated sharp cheddar cheese

COOKED LOBSTER

4 tablespoons butter

5 medium lobster tails (meat only)

1/2 teaspoon coarse salt

1 pinch black pepper

1 lime, juiced and zested (1 tablespoon juice and pinch of zest)

FOR LOBSTER STOCK:

1. Preheat oven to 350°F.

2. Place lobster shells, carrot, celery, onion, and garlic on baking sheet with lip; coat with canola oil.

3. Bake for 35 minutes until lightly browned.

4. Carefully remove from oven and deglaze baking sheet with white wine.

5. Add baking sheet ingredients with liquid to large stockpot.

6. Add water, bay leaf, parsley, and red pepper flakes.

7. Bring lobster stock to boil over medium-high heat, then lower to medium low heat.

8. Let stock cook slowly until stock reduces by half, 60 to 80 minutes.

9. Carefully strain stock, reserving 1 cup for lobster cheese sauce.

10. Set aside. (May be made 2 days in advance, cover and refrigerate.)

FOR TORTILLA CHIPS:

1. Preheat frying oil to 350°F.

2. While oil is heating, cut tortillas into 6 pie-shaped pieces.

3. Once oil is hot, add tortillas in small batches for 2 to 4 minutes (frying times will vary).

4. Remove from fryer once chips are lightly browned, lightly season with salt.

5. Continue until all tortillas are fried and salted.

6. Set aside. (May be made 2 days in advance; store in sealed plastic bag.)

FOR SEASONED BLACK BEANS:

1. Rinse beans in colander until water runs clear.

2. Place beans in medium mixing bowl, mix in remaining ingredients until just combined.

3. Set aside. (May be made 2 days in advance; cover and refrigerate.)

FOR PICO DE GALLO:

1. Mix all ingredients except serrano pepper in medium bowl.

2. Add 1/2 serrano pepper, mix and taste; add additional serrano pepper until desired spiciness.

3. Set aside. (May be made 2 days in advance; cover and refrigerate.)

FOR MIXED CHEESE:

1. Grate cheddar and Monterey jack cheeses in medium bowl and toss together. Set aside. (May be made 2 days in advance; cover and refrigerate.)

FOR ROASTED GARLIC:

1. Remove tips from garlic cloves.

2. Add garlic to small pot and cover with canola oil.

3. Gently poach garlic on medium-low heat until lightly browned and soft.

4. Remove garlic and set aside for use in chipotle crema. (Save garlic oil in refrigerator for everyday cooking.)

FOR CHIPOTLE CREMA:

1. Purée chipotle and roasted garlic in food processor.

2. Add purée and remaining ingredients to mixing bowl and mix thoroughly.

3. Pour crema in squeeze bottle or plastic zip bag.

4. Refrigerate until ready to use. (May be made 2 days in advance; keep refrigerated.)

FOR LOBSTER CHEESE SAUCE:

1. Preheat oven to 350°F.

2. Lightly coat poblanos with 1/2 teaspoon canola oil, place on baking sheet; roast for 15 minutes.

3. Lightly coat shallots and garlic with remaining 1/2 teaspoon canola oil, add to poblanos on baking sheet; roast for an additional 25 minutes until caramelized.

4. Purée caramelized garlic, shallots, and poblanos in food processor until smooth.

5. Melt butter in large pot over medium heat.

6. Add flour to make a roux, stirring constantly until smooth and light golden brown, 4 to 5 minutes.

7. Add cream and bring to boil, stirring constantly; continue to stir and cook for 10 minutes.

8. Add reserved lobster stock and poblano purée; bring to simmer, stirring occasionally.

9. Slowly add Oaxaca and cheddar cheeses.

10. Stir constantly until all cheese is melted and sauce is smooth.

11. Set aside; hold warm.

FOR COOKED LOBSTER:

1. Ensure lobster meat is cleaned and veins removed.

2. Chop lobster in large bite-size pieces.

3. Heat butter in large sauté pan over medium heat.

4. Add lobster pieces, salt, pepper, lime juice, and zest to pan.

5. Once fully cooked (145F°), remove lobster pieces with a slotted spoon.

6. Set aside; hold warm.

TO SERVE:

1. Preheat broiler to 500°F. Spread chips on one large or 2 medium oven-safe plates. (Use a nice baking sheet if you do not have oven-safe plates.)

2. Layer with black beans, lobster cheese sauce, and mixed cheddar/jack cheese, ensuring to cover all chips.

3. Broil until cheese is melted, watching carefully, 2 to 4 minutes.

4. Carefully remove plate/sheet, add pico de gallo; top with lobster.

5. Drizzle chipotle crema and garnish with sliced serrano peppers (optional). Serve immediately.

CHEF’S NOTES: 

To cut down on preparation time, use restaurant-quality chips, pico de gallo and pre-shredded cheeses. But, if you have time, the homemade chips are the best!

**Recipe from Disney Parks Blog

Ingredients

• 2 (12 oz) jars hot caramel topping
• 8 large lollipop sticks
• 24 large marshmallows
• 1 (10 oz. bag) dark melting chocolate
• 1 cup crushed peppermint (15 candy canes crushed)

Instructions

1. Melt caramel in medium saucepan over medium-low heat. Keep warm.
2. Dip one end of each lollipop stick in 1-inch of water. Skewer 3 marshmallows onto each stick, starting at the wet end.
3. Dip marshmallows into caramel, gently tapping to remove excess caramel and place on parchment paper. Cool caramel at room temperature for 30 minutes, until caramel is set.
4. Melt dark chocolate in medium saucepan over low heat. Keep warm.
5. Place crushed peppermint in shallow bowl.
6. Dip caramel-coated marshmallows into melted dark chocolate, gently tapping to remove excess chocolate. Gently roll wand in crushed peppermint; place on clean parchment paper. Repeat for all wands.
7. Cool at room temperature for 15 minutes, until chocolate is set.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version.

Ingredients

COOKIE DOUGH:

• 6 cups flour
• 1/2 tsp baking powder
• 1 tsp salt
• 4 tsp ginger
• 4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 3/4 cup butter
• 1 1/2 cups brown sugar
• 2 eggs
• 1 cup molasses

ICING:

• 3 cups powdered sugar
• 2 egg whites
• 1 tsp vanilla extract

-OR-

**Use melted white chocolate to decorate your finished cookies.

Helpful Tip: Add flour to your cookie cutters to prevent sticking.

Directions

1. Combine flour, baking powder, salt, ginger, cinnamon, and cloves in a large bowl. Whisk together. Set aside.
2. Combine butter and brown sugar in an electric mixer bowl. Add eggs and mix. Add molasses and mix. Slowly add dry ingredients until fully combined.
3. Flour your surface. Roll out dough. (Make a little thicker for softer cookies.) Use cookie cutters to cut out Mickey shapes.
4. Bake at 350 degree Fahrenheit for 10 minutes. DO NOT over bake.
5. To prepare icing, combine powdered sugar, egg whites, and vanilla extract in a bowl. Mix completely. Move to a pastry bag. (Or use melted white chocolate.)
6. Once cookies are cool, use a piping bag to apply icing.
7. Sprinkle with powdered sugar.

*Recipe from Disney Parks Blog

Ingredients:

• 1/2 tsp dry yeast
• 1/4 cup warm water (105 degrees F)
• 1/4 cup sugar
• 2 TB vegetable shortening
• 1/2 tsp salt
• 1/2 cup heavy cream
• 1 egg
• 4 cups all-purpose flour
• 1/2 cup boiling water
• Vegetable oil for frying
• Powdered sugar

Directions:

1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2. Combine sugar, shortening, salt, heavy cream, egg, flour, and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough until just combined and smooth. Let dough rest for 30 minutes.
3. Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.
4. Using caution, heat 3 inches of vegetable oil to 350 degrees F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2-3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.

*Note: This recipe has been converted from a larger quantity in restaurant kitchens. The flavor profile may vary from the restaurant's version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.

Gluten-free, Egg-free, Dairy-free Mickey Beignets

*Recipe from glutenfreebaking.com

**Note: This recipe is very specific. Replacing any of the ingredients --including the flour-- can alter the results.

(Recipe adapted from Port Orleans at WDW)

Ingredients:

• 1 bag Bob's Red Mill Gluten-Free Pizza Mix
• 1/2 cup warm water
• 1/4 cup granulated sugar
• 2 1/2 tsp Bob's Red Mill Egg Replacer
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup apple juice
• 1/2 cup applesauce
• 2 tsp apple cider vinegar
• white rice flour for dusting
• oil for frying
• 1 lb powdered sugar

Directions:

1. Remove the yeast packet from the pizza mix. Whisk the yeast and warm water together in the bowl of a stand mixer. Allow to stand for 5 minutes.
2. Whisk together the pizza mix, granulated sugar, egg replacer, baking powder, and salt in a large mixing bowl.
3. Add the whisked flour mixture, apple juice, apple sauce, and vinegar to the yeast  mixture. Fit the mixer with the flat paddle attachment. Mix dough until smooth, about 3 minutes. If dough is dry, add an additional TB of water.
4. Dust counter with white rice flour. Turn dough out onto counter. Knead a few times. Pat dough into a disk. Cut in half. Dust a 12X18 piece of parchment paper with white rice flour. Place the dough in the center of the parchment paper. Dust the top of the dough with white rice flour. Cover the dough with a second piece of parchment paper. Roll dough out to 1/4 inch thickness. Do not roll the dough thinner than this or it won't puff. Repeat with the second piece of dough.
5. Allow dough to rise until puffy, about 1 hour. (Keep it covered between the parchment paper as it rises.)
6. Heat 2 inches of vegetable oil to 365 degrees F. Place a rimmed baking sheet near the fryer. Line it with two layers of paper towels.
7. Remove the top piece of parchment paper from one piece of dough. Cut the dough with a Mickey Mouse-shaped cutter or into 2x3 inch pieces. (A sharp knife is key... if the edge is ragged, the beignets might not puff during frying.)
8. Gently place 3-4 beignets into the oil. (Cover remaining dough while you fry.) Fry until golden brown, turning halfway during frying.
9. Place the fried beignets on a paper towel-lined baking sheet to drain for 1-2 minutes.
10. Toss in powdered sugar.

**Recipe courtesy of stayathomechef.com

Tips:

• Use great hot dogs (high quality ingredients)
• Allow dogs to get to room temperature and dry the dogs before dipping with a paper towel
• Coat them in flour (all-purpose for regular, white rice flour for GF) to prevent the batter from slipping off
• Use a tall glass to dip
• Work Quickly

 Ingredients:

• 1 quart vegetable oil for frying
• 1 cup corn meal
• 1 cup all-purpose flour
• 2 TB sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 1/4 cups buttermilk
• 2 TB butter (melted)
• 8 hot dogs
• Popsicle or craft sticks

1. In a large pot, heat vegetable oil to 350 degrees Fahrenheit.
2. In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to beat in the egg, milk, and melted butter.
3. Insert the popsicle/craft sticks into each hot dog, leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel and dust with flour.
4. Transfer batter to a tall drinking glass for easy dipping. Dip each hotdog into the batter, covered bring the hotdog completely. After dipping, put immediately into the hot oil to fry.
5. Fry each dog until golden brown, about 3-4 minutes per corndog. Put on paper towels to drain.
6. Serve with ketchup & mustard.

GF/Plant-Based Corn Dog

**Recipe from glutenfreebaking.com with modifications by Sheena Barton to make it plant-based

Ingredients:

• 1 1/4 cups GF cornflour (finely ground cornmeal)
• 3/4 cup white rice flour, plus additional for coating hot dogs
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp xanthan gum
• 1 cup unsweetened plant milk
• 2 flax "eggs" - 2 TB ground flax seed + 1/3 cup water (mix and let sit for 2-3 minutes to get correct texture)
• 3 TB maple syrup
• 2 TB vegetable oil
• 8 GF/plant-based hot dogs
• 8 popsicle/craft sticks
• Vegetable oil for frying

1. In a small bowl, whisk together GF cornflour, white rice flour, baking powder, salt, and xanthan gum. Add plant milk, flax eggs, syrup, and 2TB vegetable oil.Mix together until smooth. Allow batter to stand for 10 minutes.
2. Fill a large, heavy pot or deep fryer with enough oil to submerge hot dogs. Heat oil until a deep fry thermometer reaches 365 degrees.
3. Dry hot dogs with a paper towel, including the ends, and slide sticks into the hot dogs. You want to slide sticks about halfway into the hot dog. Roll hot dogs one at a time in white rice flour. Place hot dogs on a dry plate and set aside.
4. Line a plate or baking pan with a few paper towels. Place near the fryer.
5. Select a glass that is tall enough to dip the entire hot dog into. Pour batter into drinking glass. Dip hot dogs one at a time into glass. Lift hot dog from batter and swirl lightly. Quickly transfer coated hot dog gently into the hot oil. Fry 1-2 corndogs at a time. After about 1 minute of frying, gently "roll" the corn dog in the oil using a pair of metal tongs. Remove corndogs from oil after 2-3 minutes and drain on a paper towel lined plate. Wrap the stick in a paper towel before serving.

Boozy Vegan Root Beer Float

• Root beer of choice
• Vegan vanilla ice cream
• 1 oz. Whipped Cream vodka
• Plant-based whipped cream

1. Add a scoop of vegan vanilla ice cream to a pint glass.
2. Add 1 oz. whipped cream vodka and top with root beer.
3. Finish with plant-based whipped cream.

Frosty Pineapple Tropical Sangria (vegan & GF)

 - Prosecco

 - Pineapple juice

 - Apple juice

 - Pineapple garnish

1. Chill prosecco, pineapple juice, and apple juice.
2. Slice pineapple into triangle wedges.
3. In a wine glass, and 1 splash of chilled apple juice, 2 splashes of chilled pineapple juice, and top with chilled Prosecco.
4. Add pineapple garnish.

Pao De Queijo with Chimichurri Cream Cheese Dipping Sauce (GF)

Brazilian Cheese Bread

 - 1 large egg (room temperature)

 - 1/3 cup extra virgin olive oil

 - 2/3 cup milk

 - 1 1/2 cups (170 grams) tapioca flour

 - 1/2 cup (packed) feta cheese

 - 1 tsp salt

** Use one 24-well or two 12-well mini-muffin pans.

Chimichurri Cream Cheese Sauce

 - 1 cup firmly packed, fresh flat-leaf parsley (trimmed of thick stems)

 - 3-4 garlic cloves

 - 2 TB fresh oregano (or 2 tsp dried oregano)

 - 1/3 cup extra virgin olive oil

 - 2 TB white wine vinegar

 - 1/2 tsp sea salt

 - 1/8 tsp freshly ground black pepper

 - 1/4 tsp red pepper flakes

 - 1 block of cream cheese

1. Start with the Brazilian cheese bread.
2. Preheat the oven to 400 degrees F. Spread a small amount of olive oil around the insides of each well of the mini-muffin tin.
3. Put all of the ingredients into a blender and pulse until smooth. You may need a spatula to scrape down the side of the blender to ensure even blending.
4. Pour batter into prepared mini-muffin tin, not quite to the top. Leave about 1/8 of an inch from the top.
5. Bake at 400 degrees F for 15-20 minutes, until all puffy and nicely browned.
6. While bread is baking, make chimichurri.
7. Finely chop parsley, fresh oregano, and garlic. (Or process in a food processor.)
8. Place in a small bowl.
9. Mix in olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to taste.
10. Spread half of the block of cream cheese on a small plate and top with the chimichurri.
11. Remove bread from oven and serve warm with chimichurri cream cheese sauce.

**Note that Brazilian bread is very chewy, similar to Japanese mochi.

**Any leftover chimichurri can be chilled and saved for up to a week.

Brazilian Cheese Bread & Chimichurri recipe courtesy of www.simplyrecipes.com**

Sunday, November 22 at 3:00 pm (MST) or 2:00 pm (PST)/5:00 pm (EST)

Recipes:

Healthier-At-Home Pixie Dust Latte

Ingredients:

 - Dandy Blend (found on Amazon) or Instant Coffee

 - Plant milk of choice (we will use oat milk)

 - Jordan's Skinny Syrups: Cinnamon Dolce (Amazon)

 - Jordan's Skinny Syrups: White Chocolate Mocha (Amazon)

 - Cinnamon

Steps:

1. Add 1-2 pumps of each syrup to a large coffee mug.
2. Add 2 heaping tablespoons of Dandy Bland (or measure instant coffee) to the mug.
3. Fill halfway with hot water. Mix.
4. Using a milk steamer, or pot on stove, add desired amount of plant milk and cinnamon. Heat milk.
5. Add warm, cinnamon plant milk to mug & mix.
6. Enjoy!

Mickey Waffles

OG Mickey Waffles - Golden Malted Original Waffle & Pancake Mix (Amazon)

Healthier Mickey Waffles - Gluten Free Golden Malted Waffle & Pancake Flour (Amazon)

Both - Mickey Waffle Iron (www.shopdisney.com or Amazon)

Steps:

1. For each batter, prepare mix based on package instructions.
2. For healthier gf waffles, omit melted butter.
3. Use coconut spray (or any non-stick spray) on waffle iron before cooking.
4. Serve with regular syrup or our favorite, Sugar-Free, Calorie-Free Walden Farms Pancake Syrup & fresh berries.