Saturday, March 31, 2012

Garden Grill Restaurant: Fried Catfish Recipe

Garden Grill Restaurant: Fried Catfish


2 pounds catfish fillets (1/2 inch thick)
1 teaspoon granulated garlic
2 teaspoons salt
1 teaspoon ground pepper
3 cups cornmeal
Canola oil, for frying


   Trim catfish of any skin or membrane. In a small bowl, mix garlic, salt & pepper. Sprinkle the mixture on both sides of the catfish fillets. Pour cornmeal in a shallow dish and dredge fillets, pressing gently to coat well. Shake excess and set aside.  

   Heat canola oil in a large skillet over medium-high heat until a bit of cornmeal sizzles when dropped in. Gently add the coated fillets to the hot oil and fry until golden brown, turning once. May take 7-8 minutes. Remove and drain on  a paper towel-lined plate. Serve immediately.

Tuesday, March 27, 2012

Easter Bunny Meet & Greet at Magic Kingdom

    If you happen to be visiting Magic Kingdom between now and Easter be sure and take a moment to say "Happy Easter!" to Mr. and Mrs. Bunny. You can find the lovely couple at the Tour Guide Gardens located near City Hall. Pick up a Magic Kingdom Times Guide near the park entrance (or any Walt Disney World Resort lobby) for the exact meet & greet schedule.

Have a Magical Easter!!!

Mickey & Friends Easter Activity Page

    Print out this fun Easter Activity Page featuring Mickey & Pals from our friends at Click HERE to be taken to their site.

Happy Easter!!

Monday, March 26, 2012

Epcot Norway Pavilion: Rice Cream Recipe

 If you've ever visited Kringla Bakeri Og Kafe in Epcot's Norway Pavilion, 
then you've probably tried this delicious treat: Rice Cream.
Now you can make it to enjoy at home following this simple recipe.

Epcot Norway Pavilion: Rice Cream
*serves 8-10 (depending on size of serving cups)


1 pound short-grain white rice (not instant)
1 teaspoon salt
3 cups water
4 cups milk
2 cups heavy cream
4 tablespoons sugar
2 teaspoons vanilla extract

Strawberry Sauce Ingredients:

2 cups strawberry preserves
1 cup water
1 tablespoon lemon juice


    Pour rice, water and salt in a large pot. Cover and cook for 15 minutes. Add in milk and cook for another 30 minutes or until rice is tender. Mixture will be thick. Let cool to room temperature then chill rice in refrigerator.

   Whip heavy cream, sugar and vanilla with an electric mixer or wire whisk until fluffy. Fold into the chilled rice mixture. Return to fridge.

   In a separate bowl, mix the strawberry preserves, sugar and lemon juice until well combined. Chill.

   Spoon the chilled rice mixture into shot glasses or small serving cups about 2/3 full. Fill to the top with the strawberry sauce. Serve immediately or cover with plastic wrap and keep chilled in the fridge until ready to serve. Yum!

Thursday, March 22, 2012

Epcot Canada Pavilion: Maple Walnut Fudge Recipe

Epcot Canada Pavilion: Maple Walnut Fudge
*makes 16 large squares


3 cups pure maple syrup (not the artificially flavored pancake syrup)
1 cup heavy cream
1 cup walnuts, coarsely chopped
2 tablespoons butter
pinch of salt
candy thermometer


   Generously butter and 8-inch square baking pan or casserole dish. Set aside. Pour maple syrup and heavy cream into a medium-size saucepan and bring to a boil. Insert the candy thermometer and continue to boil until the temperature reaches 238F degrees (the soft ball stage). This can take anywere between 30 - 45 minutes.

   Remove the pan from the heat and add in the butter. Do not stir. When the temperature of the fudge has cooled to 110F degrees, pour in the chopped walnuts and stir well with a wooden spoon until the fudge is no longer glossy and holds its shape. Spread the fudge into the prepared pan or dish and let cool for several hours. When the fudge is firm, cut into 16 squares with a sharp knife.


Monday, March 19, 2012

San Angel Inn: Queso Fundido Recipe

This spicy cheese dip
is one of the most requested items
on San Angel Inn's menu
and now you can make it
anytime you like following this easy recipe.

San Angel Inn: Queso Fundido


1/2 pound Muenster Cheese, sliced
5 ounces Chorizo Sausage
Tortilla Chips or Warm Flour Tortillas


 Remove casings from chorizo and place into a skillet. Break up into small pieces and cook until browned. Drain grease. Remove from heat.

Preheat your oven's broiler.

Spray a small oven-proof casserole dish with non-stick cooking spray. Spread half the cheese slices on the bottom of the dish. Top with the cooked chorizo. Now finish off with the remaining slices of cheese. Place under the broiler for 8-10 minutes until cheese bubbles and browns. Serve hot with chips or warm tortillas. Enjoy!


Wednesday, March 14, 2012

Pop Century Inspired Tie-Dye Cupcakes

   Disney's Pop Century Resort has always been my favorite place to stay when visiting Walt Disney World. I love everything about this place from the decor to the pools to the food court. It is all so whimsical and fun! I decided to make some cupcakes inspired by the resort that I am most fond of.

   The cupcake is tie-dye which reminds me of the popular tie-dye cheesecake served there, as well as the mugs and t-shirts sold in the gift shop. The frosting is designed to look like Play-doh, which is one of the huge icons on the resort property. So I hope you enjoy this fun recipe!

Pop Century Inspired Tie-Dye Cupcakes
*makes about 24 cupcakes

Cupcake Ingredients:

1 white cake mix
3 eggs
1 box Betty Crocker Gel Classic Food Colors (I found them at Walmart near the birthday candles and sprinkles. They are in tubes, not in bottles like the liquid food color.)
white paper cupcake liners

Cupcake Directions:

   Preheat oven to 350 degrees.

   Mix cake mix with eggs, oil and water as directed by instructions on box. Pour the batter evenly into 4 separate bowls. Squirt half the tube of yellow food coloring into the first bowl and mix well. Do the same for the 3 remaining bowls: blue into the second, green into the third and red into the fourth. After you have all of your batter colored now it's time to fill the cupcakes.

  Place your cupcake liners into your cupcake pans (or give that job to one of the kids). Now take a tablespoon and begin layering your first color into the bottom of each cupcake liner. Then follow that by taking another tablespoon and layering your second color on top of the first. Repeat for the remaining two colors. Do not swirl your cupcake batter with a toothpick or anything, they will naturally do it on their own when they bake.

  Place your cupcake pans into your preheated oven and bake for 18 minutes at 350 degrees. Let cool completely before icing. Here is what they will look like when done:

 Now let's get started on the frosting.

Play-Doh Frosting Ingredients:

2 sticks butter, softened
2 cups Crisco
2 teaspoons vanilla extract
8 cups powdered sugar
4 - 6 tablespoons milk
Betty Crocker Gel Classic Food Colors in: blue, green & yellow (use the leftovers from the cupcakes)
primary colored confetti sprinkles (I also found these at Walmart near the birthday candles and sprinkles)
3 cake icing bags*
3 large star-shaped icing tips (Wilton 1M)*

Play-Doh Frosting Directions:

   Place 2 cups of Crisco and softened butter into a large bowl. Add 2 teaspoons of vanilla and using an electric mixer, blend until smooth. Slowly add in the powdered sugar, 1 cup at a time, mixing well. After all of the powdered sugar has been mixed in the frosting will be thick. Pour in milk, 1 tablespoon at a time to thin out. Blend well until creamy.

   Divide the frosting into 3 separate bowls. Squeeze the remaining half tube of each color into each bowl. Mix the color into the frosting well using a spoon or spatula. You will now have 3 bowls of vibrant buttercream frosting: yellow, green & blue.

   Spoon each colored frosting into an icing bag or parchment paper cone that has been set with a large star-shaped icing tip (I used Wilton tip #1M). Making a circular movement, create a large loop with the first colored icing. Now take the second color and top it with a smaller circle. Finish off with the third color creating the peak. Immediately sprinkle with your edible confetti. Repeat for each cupcake. Now doesn't it look like layers of Play-Doh??

*If you do not have icing bags and tips you can simply spoon each colored frosting into a gallon-size Ziploc bag and cut off one corner, creating an icing bag. The frosting can then be swirled on top of the cupcakes. It won't have the same star-shape, as it will be more tubular but since it's supposed to look like Play-Doh, that will work just fine.

Enjoy your Pop Century Inspired Cupcakes!!!

Tuesday, March 13, 2012

McDonald's Shamrock Shake Recipe

   This is a non-Disney recipe but I'm sure you will love it anyway. This refreshing, minty treat is easy to make and a great way to celebrate St. Patrick's Day this Saturday! Enjoy!!

McDonald's Shamrock Shake
*serves 2


3 cups vanilla ice cream, softened
1 1/2 cups milk
1/2 teaspoon peppermint extract
green food coloring
whipped cream, in a can
maraschino cherries


   Pour milk and peppermint extract into blender. Now add a few drops of green food coloring until it reaches the desired color. Blend on low. Add in the vanilla ice cream and blend on high until smooth and creamy. Add  more food coloring, if needed. Pour into 2 glasses and top each with whipped cream and a cherry. Yum!

Happy St. Patrick's Day!!

Friday, March 9, 2012

Whispering Canyon Cafe: Sausage Gravy Recipe

Whispering Canyon Cafe: Sausage Gravy
*makes about 3 cups


1/2 lb. ground sausage
1 tablespoon + 3 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 cups milk
salt & pepper, to taste


   Brown sausage with 1 tablespoon of butter in a saucepan, using a spoon to crumble. Add 3 more tablespoons of butter and melt. Sprinkle in flour and stir well to make a roux. Add in milk and turn heat to high. Stir constantly until mixture is thick and bubbling. Remove from heat and add salt and pepper to taste. Pour over hot biscuits and serve.

Related Posts:

Mickey Mouse Honey Butter Biscuits

Chef Mickey's Breakfast Pizza

Monday, March 5, 2012

Disney World Offer!! Free Dining for stays between 8/25/12 - 9/29/12

    Get a FREE Disney Dining Plan when you book a (3-night/2 day base ticket minimum) Magic Your Way Package at a Walt Disney World Resort for stays 8/25/12 - 9/29/12*.

   Guests staying at a Disney Value Resort will receive a FREE Quick Service Dining Plan. Those staying at Disney's ModerateDeluxe and Deluxe Villas will receive the FREE Basic Dining Plan.

   Upgrades are available:

   Guests staying at a Value Resort can upgrade to the Basic Dining Plan for less than $20 per adult/per night of stay and less than than $6 per child/per night of stay.

   Guests staying at a Moderate, Deluxe or Deluxe Villa can upgrade to the Deluxe Dining Plan for less than $38 per adult/per night of stay and $12 per child/per night of stay.

   Tickets can also be upgraded to Park Hopper, Water Park, Fun & More and No Expiration options (at additional cost).

*Must book by 5/18/12, subject to availability. Family Suites and the new Art of Animation Resort may not be included in this offer. Blackout dates may apply. For more information, and to book a resort package, call 407-W-DISNEY or visit

Ghirardelli Soda Fountain & Chocolate Shop: Hot Fudge Sauce Recipe

I love stopping for a treat at Ghirardelli Soda Fountain & Chocolate Shop in Downtown Disney.
They have the most unbelievable hot fudge sauce! I have posted 2 recipes for it below.
The first one is from Ghirardelli's official website
and the second one is my version that I make at home.
You can try either or both, they are equally delicious!!

Ghirardelli Soda Fountain & Chocolate Shop: Hot Fudge Sauce (from their website)
*makes 2 cups


4 ounces 60% Cacao Bittersweet Chocolate Baking Bar
4 tablespoons butter, cut into chunks
1 1/2 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 teaspoon vanilla extract


   In a heavy saucepan, combine the chocolate (cut into 1/4" pieces), butter, sugar, water and corn syrup. Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar is dissolved. When the sauce comes to a boil, lower heat and continue boiling gently for 10 minutes. Remove the thickened sauce from the heat and stir in the vanilla extract. Store covered in the refrigerator. To reheat, place in a microwave-safe bowl. Microwave on medium for 6 - 8 minutes, stirring after 3 minutes.

Ghirardelli Soda Fountain & Chocolate Shop: Hot Fudge Sauce (my version)
*makes 2 cups


1 1/2 cups heavy whipping cream
1 cup sugar
1/2 cup Ghirardelli Natural Unsweetened Cocoa
1 stick butter
1 teaspoon vanilla extract


   In a saucepan, stir together cream, sugar, cocoa and butter. Cook on medium-high heat until butter is melted and ingredients are well incorporated. Continue to cook for 8 - 10 minutes, stirring continuously, until thickened and smooth. Remove from heat and stir in vanilla. Pour into containers and store in refrigerator. Heat 10-15 seconds in a microwave-safe dish when ready to use. Serve hot over ice cream, brownies or cake.

***Makes a great gift in a jar!***

Ghirardelli Chocolate - Super Sweet Sale