Copycat Honeybaked Ham

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INGREDIENTS

  • 8 lb spiral cut ham
  • 1/4 cup honey
  • 2 cups granulated sugar
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon smoked paprika
  • cooking spray
  • fresh herbs for garnish

INSTRUCTIONS

  • Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray.
  • Place the ham cut side down in the pan and pour the honey over the top. Cover the pan with foil.
  • Bake for 2 hours or until a thermometer inserted into the ham registers 140 degrees F. Remove the ham from the oven and preheat the broiler.
  • Place the sugar, onion powder, cinnamon, nutmeg, ginger, cloves and smoked paprika in a medium sized pan along with 1/2 cup of drippings from the pan or water.
  • Stir to combine the sugar and liquid then bring to a boil. Boil for exactly one minute.
  • Pour half the glaze over the ham and place the ham under the broiler. Broil for 1-2 minutes or until glaze starts bubbling.
  • Remove the ham from the oven and pour the remaining glaze over the ham. Broil for 1-2 minutes more.
  • Remove the ham from the oven and separate the slices. Transfer the ham to a platter and serve, garnished with herbs if desired

Starbucks S'more Bar Copycat Recipe

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Ingredients

  • 2  Cups graham cracker crumbs
  • 12  Tablespoons  butter (melted)
  • 1/2 Cup powdered sugar
  • 4 Hershey Chocolate Bar (use 4.4 ounce bars)
  • 1 package mini marshmallows

Instructions

  1. Preheat oven to 350 degrees

  2. Grease 9x13 pan with non-stick butter spray

  3. In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon

  4. Place mixture in the bottom of the baking pan. Distribute the mixture evenly and press down and firmly with your fingers to "pack it" along the bottom and sides of the pan.

  5. Place in oven and bake for approx. 5-8 minutes (just until sides begin to get a bit golden brown)
  6. Remove from oven and let cool.
  7. Lay the Hershey bars on top of the graham cracker mixture - covering up all of the graham cracker as completely as possible.
  8. Place in over for approx. 3 minutes 
  9. Let cool for 1-2 min.
  10. Place marshmallows on top of the chocolate - pack them in their closely next to each other.

  11. Turn oven to "broil" - put pan into oven and keep an eye on it, apx. 2 minutes. 

  12. Let them cool completely 

  13. Cut and serve - enjoy!

Starbucks Pink Drink Copycat Recipe

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INGREDIENTS:

  • Ice
  • Sliced strawberries (fresh or frozen)
  • Tazo iced passion herbal tea concentrate
  • Very berry hibiscus-Instant refresher packet
  • Coconut milk

DIRECTIONS:

  1. Fill a 16-oz cup halfway with ice and set aside.  Rinse and slice strawberries in half and set aside. Using a large measuring cup fill with 16-oz of cold water and pour in 1 Instant refresher packet, mix to combine.  Add 1 cup Tazo iced passion tea and mix well to combine.
  2. Pour tea mixture into the cup until halfway full, add sliced strawberries, and top with coconut milk and stir to combine.

Starbucks Cranberry Bliss Bar Copycat Recipe

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Ingredients

Bars:

  • 1 cup (2 sticks) butter, melted
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup white chocolate chips
  • 3/4 cup Craisins

Frosting and Topping:

  • 8 oz. cream cheese,, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • 1/3 cup Craisins,, roughly chopped
  • 2 squares baking chocolate or almond bark,, melted

Instructions

  • Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes
  • Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix.
  • Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
  • To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy!

Starbucks Snowman Cake Pop Copycat Recipe

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Ingredients

For Cake Pops:

  • 1 cup butter
  • 1½ cups granulated sugar
  • 1 tbsp vanilla
  • 4 eggs
  • 2½ cups cake flour, and a little extra for dusting
  • ½ cup whole wheat flour
  • 1 tbsp baking powder
  • ½ tbsp salt
  • 1 cup whole milk

For Vanilla Buttercream Frosting:

  • ½ cup unsalted butter, softened
  • ½ cup whole milk
  • 1 tbsp vanilla
  • 3¾ cups powdered sugar

For Chocolate Icing:

  • 2 cups white or dark chocolate chips, semisweet
  • 2 tbsp butter

For Serving:

  • candy sprinkles

Instructions

Cake Pops:

  1. Preheat the oven to 350 degrees F.

  2. Grease and flour a 9 by 13-inch baking, then set aside.

  3. Sift together the cup cake flour, whole wheat flour, baking powder, and salt. Set aside.

  4. Cream together butter and sugar until pale and evenly incorporated. You can also use an electric mixer for this.

  5. Then, add the vanilla, milk, and eggs. Continue creaming.

  6. Fold the sifted dry ingredients into the wet ingredients in batches. Mix well after addition.

  7. Pour the batter into the greased cake pan.

  8. Bake for about 30 to 35 minutes, until a cake tester comes out clean. Set aside and let cool.

Vanilla Buttercream Frosting:

  1. Cream butter and powdered sugar until pale and evenly incorporated.

  2. Add milk and vanilla. Continue creaming. Then, set aside.

  3. Use a food processor to process the cooled cake until it turns into coarse crumbs.

  4. In a large bowl, gradually mix the cake crumbs with 1 cup of frosting at a time, until the crumbs are moist enough to remain in rolled balls. You can test this by squeezing the mixture together with your hand.

  5. Set aside any excess frosting.

  6. Make 2 tablespoon-sized balls out of the cake and set on a cookie sheet lined with parchment paper

  7. Freeze the cake balls for 10 minutes.

Chocolate Icing:

  1. Melt the butter and chocolate together for 2 minutes using a microwave. Stir the mixture at 20 second intervals.

  2. Remove the frozen cake from the freezer and attach with lollipop sticks.

  3. Dip the cake pops into your desired icing and cover with your choice of sprinkles.

  4. Serve and enjoy!

Starbucks Pumpkin Pie Frappuccino Copycat Recipe

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INGREDIENTS

  • 1 cup cold brew or brewed strong coffee, decaf works too
  • ⅓ cup pumpkin puree from a can, be sure the only ingredient on the can says pumpkin
  • 1 cup milk of choice, whole, 2% and almond milk work well
  • 2 Tbsp maple syrup or agave
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • 1 – ½ Tbsp sugar of choice, if you want no calorie sweetener start with one small packet
  • 2 cups ice
  • whipped cream for topping
  • sprinkle cinnamon for top

DIRECTIONS

  1. Before starting this recipe, chilled coffee until nice and cold in the fridge or freezer. In a blender, add ice, coffee and milk first. Pulse for the ice to break up a little. Then blend for just a second or two.

  2. Add the rest of the ingredients except the whipped cream and extra cinnamon. Whirl until smooth and creamy. Add more ice or milk if needed for consistency. Taste for sweetness. Add a drop more maple syrup or sugar if needed.

Starbucks Caramel Apple Delight

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Ingredients

Caramel Apple Spice

  • 2 cups apple juice or apple cider
  • 2 tablespoon cinnamon dolce syrup (recipe below)
  • 2 tablespoons caramel sauce
  • Whipped cream
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract

Instructions

  1. To make the cinnamon dolce syrup, bring the water and sugars to a soft boil until the sugar melts, continuously stirring. Add in cinnamon and vanilla and let cook for about 3-5 more minutes. It should be about a syrupy consistency. Once cool, refridgerate until ready to use.
  2. In a medium saucepan, combine apple juice, cinnamon dolce syrup, and caramel sauce over medium heat. Cook for about 3-5 minutes or until everything has combined well and warmed up.
  3. Divide into two cups and top with whipped cream and additional caramel.

Starbucks Apple Pie Frappuccino Copycat Recipe

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INGREDIENTS

  • 64 oz. 100% pure apple juice
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • 2 tablespoons flour
  • ½ teaspoon cinnamon
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 5 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • couple dashes cinnamon
  • caramel topping (optional)

INSTRUCTIONS

  1. Add apple juice to a large pot and steam over medium-low heat. Do not boil.
  2. In a small pot mix together sugars, flour and cinnamon.
  3. Stir in water.
  4. Bring to a light boil over medium heat and boil for 2 minutes or until syrup thickens.
  5. Remove from heat and let cool. Syrup will thicken more as it cools.
  6. Add in vanilla extract.
  7. Pour cinnamon dolce syrup into the steamed apple juice or place syrup into a syrup dispenser to be added to each individual glass individually.
  8. Serve immediately topped with homemade whipped cream and drizzled with caramel topping.
  9. To make the homemade whipped topping:
  10. Add whipping cream and powdered sugar to a chilled bowl.
  11. Beat with chilled beaters for 2-3 minutes on high speed just until mixture is fluffy and light. Do not over mix.
  12. Fold in vanilla and a few dashes of cinnamon, if desired.

Starbucks Fox Cake Pop Copycat

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  • 24 cake pop sticks
  • cake pop former 11/4 inch in diameter or small cookie scoop
  • deep narrow cup
  • Styrofoam
  • Cake:
  • 1 box Pillsbury classic white cake mix
  • 2 tbsp Pillsbury creamy supreme vanilla frosting
  • Candy coating:
  • 1 12 oz bag Wilton brown candy melts
  • 1 1/2 tsp Crisco shortening

Instructions

  • Bake the cake according to the package and leg it cool down to room temperature.
  • Cut the cake into 4 pieces and peel away the browned outside layer of the cake. I peel off the outer layer because it tends to be too dry to form the cake pop.
  • In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.
  • Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth any imperfections.
  • Melt about 1/4 cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.
  • Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place each cake pop onto a baking sheet and transfer to the freezer for about 20 minutes.
  • Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it's melted well, add 1 1/2 tsp Crisco shortening and mix well with a whisk or fork. Then pour the melted candy into a tall narrow cup.
  • Once the cake pops have been in the freezer for 20 min, dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don't swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.
  • Decorate as shown
  • Place in a Styrofoam block and let it stand for about an hour.

Cheesecake Factory Pumpkin Pecan Cheesecake

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GLAZED PECANS

3 c. sugar

1/2 t. cream of tartar

1 c. water

perfect pecan halves

Combine the sugar, cream of tartar and water in a saucepan, stirring until the sugar is dissolved, scraping the sides of the pan to remove the sugar crystals, then cook without stirring until it threads crisply when dropped from a spoon.

Using a long sharp pin, stick into a pecan half and dip into the sugar. Set on a piece of buttered wax paper to cool and harden. Set aside.

 

PUMPKIN PECAN CHEESECAKE:

Pecan Filling:

1  graham cracker crust  10- inch spring form pan.

3 eggs

3 T. butter, melted

1/2 c. sugar

1 c. dark corn syrup

1 t. vanilla

Preheat oven 350*

Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. Pour into a 10-inch , graham cracker crust, spring form pan, cover with the pecans. Bake 20 minutes or until the filling is firm, but not fully cook. Remove from oven and place on a wire rack, while making the cheesecake.

Pumpkin Cheesecake Filling:

2 1/2 lb. cream cheese

1 c. sugar

4 large eggs, lightly beaten

3 egg yolks, lightly beaten

2 T. all-purpose flour

2 t. ground cinnamon

1 t. ground cloves

1 t. ground ginger

1 c. heavy cream

1 T. vanilla

1 can (1 lb) mashed pumpkin

Preheat oven 425*.

1. In a large bowl, beat together the cream cheese, sugar, eggs and yolks.

2. Add the flour, cinnamon, cloves and ginger.

3. Beat in the cream and vanilla, then add the mashed pumpkin and beat, medium speed, electric mixer , until thoroughly combined.

4. Pour the mixture over the pecan layer and bake for 15 minutes. Reduce the oven temperature to 275* and bake for 1 hour. Turn off the heat and leave the cake in the oven overnight to cool.

5. Top the cake with the glazed pecans, making circles from the outside, then another one inside the first row, repeating to the center of the cake. Make whipped cream rosettes around the outside of the cake and you should have it.

Starbucks Pumpkin Cream Cheese Muffin Copycat Recipe

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Ingredients

  • 1½ Cup all purpose flour
  • ¾ Cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin spice
  • 1½ Cup pure pumpkin puree
  • ¼ Cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla bean paste or extract
  • 1 egg lightly beaten
  • 2 teaspoons toasted pumpkin seeds for garnish optional

Cream Cheese Filling

  • 4 ounces cream cheese softened
  • 1/2 teaspoon vanilla bean paste or extract
  • 1 teaspoon all-purpose flour
  • 2 tablespoons plus 2 teaspoons granulated sugar
  • 1 teaspoon milk

Instructions

  • Preheat oven to 350 degrees. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice. Stir to combine, set aside.
  • In a medium-sized bowl, whisk together the pumpkin, melted butter, vanilla, and egg.
  • Make a well in the middle of the dry mixture and pour the wet mixture into the bowl. Stir with a large spoon until just combined and there are no dry pockets.
  • Fill 12 prepared muffin tins evenly with the muffin mixture. Next, make the cream cheese filling.

Cream Cheese Filling

  • Place all of the ingredients in a medium-sized bowl. Using a hand mixer, mix on medium speed until smooth.
  • Place mix into a piping bag or a ziplock bag and cut off a small amount off one corner. Place the piping bag into the muffins one at a time and fill insides with the cream cheese. Evenly distribute cream cheese mixture along with all the muffins, leaving a little dollop on top of each.
  • Take the pumpkin seeds and evenly distribute them around the outsides of the batter if desired.
  • Bake for 17-19 minutes until a toothpick inserted into the bread part of the muffins comes out mostly clean. Let cool in the tin for 10 minutes, take them out and place on a wire rack to cool completely.

Cheesecake Factory Snickers Copycat Recipe

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Ingredients
  • Crust:
  • 2½ cups chocolate crumbs
  • ½ stick butter melted
  • Filling:
  • 3 8 oz packages cream cheese
  • 1 c sugar
  • 2 TBSP all purpose flour
  • 5 eggs
  • 1 c sour cream
  • 2 tsp vanilla
  • 30 mini Snickers bars, chopped
  • ¼ c chocolate syrup
  • ¼ c caramel sauce
Instructions
  1. Crust:
  2. Combine crust ingredients, set aside. Heat oven to 325 degrees.
  3. Line the bottom of the cheesecake pan with wax paper.
  4. Press crust mixture onto bottom and up the sides of the pan.
  5. Bake for approximately 10 minutes then remove. Cover the entire outside of the pan with aluminum foil. Make sure that no water can get in from the water bath.
  6. Cheesecake:
  7. Lower temperature of oven to 300 degrees.
  8. Beat the cream cheese, sugar, and flour in a mixer on low. Make sure to scrape down the edges.
  9. Add eggs one at a time, beating on low.
  10. Next, add the sour cream and vanilla. Beat on low.
  11. Stir in half of the snickers bars.
  12. Add half of the filling to the pan.
  13. Pour the chocolate syrup and caramel sauce on top of the filling. Swirl into the filling.
  14. Pour the rest of the cheesecake filling in to the pan. Swirl again.
  15. Drop the cheesecake on the counter to get out air bubbles.
  16. Now, place cheesecake inside of another pan. (I had to use a deep cookie sheet). Add water as deep as possible. Make sure not to go above the top edge of the aluminum foil.
  17. Bake for 1 hour and 45 minutes.
  18. Turn off oven and leave cheesecake in oven resting for 20 minutes.
  19. Crack open the oven door and leave again 20 minutes or until set.
  20. Remove from oven and chill.
  21. Remove the cheesecake from the pan and top with the rest of the Snickers and drizzle with chocolate syrup and caramel. Add whipped cream just before serving.

Disney World Apple Pie Recipe

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Apple Pie from Whispering Canyon Café at Disney’s Wilderness Lodge 
Makes one 9-inch pie 

PIE CRUST 

  • 4 tablespoons butter, cut into small pieces 
  • 1/4 cup shortening 
  • 1 3/4 cup all-purpose flour 
  • 4 teaspoons sugar 
  • 1/8 teaspoon coarse salt 
  • 1/3 cup 2% milk 

APPLES 

  • 1 cup water 
  • 6 Granny Smith apples, peeled and sliced 
  • 2 teaspoons apple pie spice 

APPLE PIE BATTER 

  • 1/2 cup butter, softened 
  • 2/3 cup sugar 
  • 2 egg 
  • 1 1/2 cups flour 
  • 1 1/2 teaspoons baking powder 
  • 1/8 teaspoon salt 
  • 1/4 cup heavy cream 

FOR PIE CRUST: 

  1. Combine butter, shortening, flour, sugar, and salt in bowl of electric mixer fitted with a paddle attachment. Mix at medium speed until crumbly.  
  2. Add milk and mix until incorporated.  
  3. Wrap dough in plastic wrap and rest in refrigerator for 30 minutes.  
  4. Roll to 1/4-inch thickness and place in 9-inch pie plate.  
  5. Set aside. 

FOR APPLES: 

  1. Bring water to simmer in large pot.  
  2. Place apples in a steamer basket and add to pot. Steam for 10 minutes. Remove from water. 
  3. Cool to room temperature and toss with apple pie spice.  

FOR APPLE PIE BATTER: 

  1. Cream butter and sugar in bowl of stand mixer fitted with a paddle attachment until fluffy. Add eggs and mix until just incorporated.  
  2. Mix flour, baking powder, and salt in small bowl. Slowly add to mixer and beat on medium speed until combined.  
  3. Add cream and mix until smooth.  
  4. Set aside until ready to bake.  

FOR APPLE PIE: 

  1. Preheat oven to 350°F. Place 1/2 cup apple pie batter on top of pie crust, spread until smooth. Top with apples and remaining apple pie batter.  
  2. Cover with foil and bake for 40 minutes. Remove foil and bake 20 more minutes, until golden brown.  
  3. Cool to room temperature before serving. If desired, top pie with sliced almonds and dust with confectioners’ sugar once cooled. 

Starbucks Unicorn Cake Pop Recipe Copycat

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Ingredients

  • 24 cake pop sticks
  • cake pop former 11/4 inch in diameter or small cookie scoop
  • deep narrow cup
  • white sprinkles
  • Styrofoam
  • Cake:
  • 1 box Pillsbury classic white cake mix
  • 2 tbsp Pillsbury creamy supreme vanilla frosting
  • Candy coating:
  • 1 12 oz bag Wilton candy melts
  • 1 1/2 tsp Crisco shortening

Instructions

  • Bake the cake according to the package and leg it cool down to room temperature.
  • Cut the cake into 4 pieces and peel away the browned outside layer of the cake. I peel off the outer layer because it tends to be too dry to form the cake pop.
  • In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.
  • Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth any imperfections.
  • Melt about 1/4 cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.
  • Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place each cake pop onto a baking sheet and transfer to the freezer for about 20 minutes.
  • Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it's melted well, add 1 1/2 tsp Crisco shortening and mix well with a whisk or fork. Then pour the melted candy into a tall narrow cup.
  • Once the cake pops have been in the freezer for 20 min, dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don't swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.
  • Decorate as shown
  • Place in a Styrofoam block and let it stand for about an hour.

Starbucks Guava Passionfruit Drink Copycat Recipe

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FOR THE SYRUP
2 c. 

small pineapple chunks, plus two wedges and two pineapple leaves, optional, for garnish

1/3 c. 

sugar

1 

 (1-inch) piece fresh ginger, sliced into very thin coins

FOR EACH DRINK
3/4 c. 

unsweetened coconut milk

1/2 c. 

guava juice

2 tbsp. 

passion fruit juice

1 to 2 tbsp. pomegranate or tart cherry juice

Ice

 
DIRECTIONS
  1. In a small saucepan, over medium heat combine pineapple, ½ cup water, sugar, and ginger. Bring to a boil. Reduce to a simmer and let simmer 10 minutes. Remove from heat and let cool. Strain through a fine mesh sieve into a measuring cup or bowl, pressing on solids to release any extra juices; discard solids. 
  2. In a cocktail shaker filled with ice, combine 2 tablespoons of pineapple-ginger syrup, coconut milk, guava juice, passionfruit juice, and 1 tablespoon pomegranate juice. Add more pomegranate juice, if desired for a darker color. Shake vigorously until well chilled. 
  3. Pour into two glasses filled with ice. Garnish with a pineapple wedge and leaf. 

Disney Pretzel Copycat Recipe

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Ingredients:
Store-bought pizza dough (room temperature)
Sea salt flakes
2 egg whites, whisked
Flour

Store-bought cheese dip or mustard

  1. Preheat oven to 425 degrees F.
  2. Use a non-stick cookie sheet.
  3. Allow the store-bought pizza dough to reach room temperature.
  4. On a lightly floured surface, cut the dough into 4 pieces to make 4 pretzels.
  5. Working on 1 pretzel at a time, separate the dough into 3 balls, one ball larger than the other two.
  6. Roll out the largest piece for the head and the smaller pieces for the ears. Tip: Don’t over-flour the dough; keep it sticky.
  7. Create 3 circles with the dough. The large circle will be Mickey’s head, and the two smaller circles will be his ears.
  8. Make sure the small circles are attached to the large circle. The dough should be sticky enough so his ears are attached to create one fun pretzel!
  9. Brush the pretzel with the egg whites and lightly sprinkle with sea salt flakes.
  10. Bake 10-15 minutes or until golden brown.

Serve with a cheesy dip or mustard!

Disney Grilled Cheese Copycat Recipe

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INGREDIENTS

  1. 8 slices of artisan bread
    8 cheddar cheese slices
    8 provolone slices
  1. For the cream cheese spread:
    1/2 cup of cream cheese
    1/2 cup of shredded cheddar or Double Gloucester cheese
    2 tablespoons of heavy cream
    1/4 teaspoon of coarse salt
  1. For the garlic spread:
    1 cup of mayonnaise
    1 1/2 teaspoons of minced garlic
    1/2 teaspoon of coarse salt

DIRECTIONS

For the cream cheese spread:

  1. Combine the cream cheese, cheddar or Double Gloucester, heavy cream, and salt in a food processor.
  2. Blend until smooth and set aside.

For the garlic spread:

  1. Combine the mayonnaise, garlic, and salt in small bowl.
  2. Stir until blended and set aside.

For the sandwich:

  1. Lay out artisan bread slices on parchment paper or a large cutting board.
  2. Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices.
  3. Equally spoon the cream cheese spread on the slices with provolone. Gently smooth cream cheese spread over each slice.
  4. Press cheddar side and provolone side together.
  5. Heat a large skillet over medium heat for 5 minutes, until hot.
  6. Brush both sides of the sandwiches with the garlic spread.
  7. Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown!

Disney Monte Cristo Sandwich Recipe Copycat

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INGREDIENTS

1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Confectioners sugar
Blackberry preserves

PREPARATION

Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.

Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches.

Cook one at a time, and allow the oil to reach the desired temperature between each. Sprinkle with confectioner’s sugar and serve with blackberry preserves on the side.