I’ve been to Disneyland once…once. It was for my 26th birthday and we had three little kids in tow. I slightly wish that it was just me alone because I’d be able to soak in all the elements but the kids have always remembered the light-sabers and the ride I took Freddie on and laughed at him when he was crying. Another thing I remember is the Monte Cristo sandwich from Cafe Orleans. You’ll find it pretty close to the Pirates of the Caribbean ride and after you’ve past the famous Dole Whip station in Adventureland.
For this series I’ve partnered with other bloggers to show you our favorite Disneyland copycat recipes and I’m going to share with you Disney’s Meatless Monte Cristo Sandwich. The original has turkey, ham and swiss but I wanted to fancy it up a bit and do the meatless version with swiss, mozzarella and double cream brie cheese. I’m serving it along side a store bought berry puree and of course I have to fry it and dust it with powdered sugar.
Spread the dijon mustard on the brioche bread, place a slice of swiss cheese on each slice of bread. Place the brie cheese and mozzarella on one side of the sandwich and sandwich the two slices together. Cut into a diagonal half.
Place each half into the batter and coat well. Carefully place them into the oil and cook for 2-3 minutes on each side. Remove from the pan onto paper towels to soak up the excess oil. Cut each half in half again and dust with powdered sugar. Serve along side black berry preserves.
To start we’ll make the batter. Mix all the ingredients together well and let it rest while you assemble your sandwich. I used Trader Joe’s brioche loaf as the bread. You can grab all the cheeses there too. It I grabbed mine at my local Krogers.
I removed the rind from the brie cheese and just sliced it up the best I could but since it’s almost like cream cheese, it’ll be a little rustic looking. I sliced up some fresh mozzarella and I grabbed some sliced Swiss cheese at the butchers counter.
Slather each slice of brioche with Dijon Mustard and then on each slice of bread add a slice of Swiss cheese. Sandwich in the mozzarella and the brie and put both slices together. Now cut the sandwich triangle way in half and slather in that batter. Heat your oil to 350• and fry baby fry!
I let it fry for about 2-3 minutes on each side until it was pretty golden. I flipped the sandwich away from me so I didn’t get splattered and let the other side cook for an additional 2-3 minutes. I let it drain on a paper towel and sliced each half in half again so I had 4 triangles of sandwich. I served it along side a blackberry jelly which was just store bought. You can go all out making your own but it’s just another step I didn’t want to do. I wanted to get right down to eating this Disney Food classic.
Now to the good part! Get Away Today has generously donated a trip for 4 to head on down to Southern California! You choose where you want to go but I’d personally pick Disneyland so that I can eat all these yummy recipes without having to make them myself!
Now that you’ve seen how I make my favorite Disneyland treat at home check out how a few of my blog buddies make their favorites too!
This post contains affiliate links, thank you for your support.My very favorite popsicle growing up was a creamsicle. With the tart orange flavor paired with the smooth vanilla custard, it was heaven for me while I sat on my porch in Beaverton, Oregon. But now I can make my very own creamsicles at home. It was so easy and they’re delicious.You’ll need:
half & half
tangerine juice (I bought mine at Trader Joe’s but you can use Natalies) *they make TJ’s juice, fyi)
Begin by melting one package of Peeps, 1/4 cup of butter and 2 cups of marshmallows. I used the microwave to melt the ingredients together and once it came out, I gave it a good stir. Next, add 2 cups of Rice Krispie cereal and mix it well. You’ll then pour it onto a 1/4 sheet pan. To press down the treats easily, wet your hands a little. It’ll make the mixture not as hot to the touch and you’ll have no marshmallows stuck to your hands afterwards. Allow the mixture to cool and cut out as many bunnies as you can. I got 8 out of each 1/4 sheet pan. Now take your black writing gel and place three dots to represent the eyes and the nose of the bunnies. Now they look just like giant peeps and taste delicious.Sometimes I find Peeps overly sweet because of the sugar coating so I’ve found that mixing them with more regular marshmallows makes them more tolerable to eat a larger amount. ?
These rainbow cupcakes were such a dream to make and they look so fun with the color variations on the inside. You’re kids will be going crazy for these delicious rainbow cupcakes and asking for more gold once they’ve eaten them all gone.What I used is the Duff Goldman Tie Dye mix and just mixed it according to package directions. I separated the batter into 6 different cups and added the included color drops as directed to the cups. I used my 1 Tbsp. scoop and added them into the cupcake wrapper in the order of the rainbow.I preheated my oven to 350 degrees and baked them for 20 minutes or until you press down in the middle and they bounce back up. Allow them to cool completely and then ice them with some of my secret weapon, bakery bought cream cheese icing!
Preheat oven to 350 degrees and mix your cake mix according to package directions. Line your cupcake pan with liners and scoop a tablespoon of each color into the liners until 3/4 full. You should be able to fit all six colors into the liners. Cook for 20 minutes and cool on a wire wrack. Place frosting into a pastry bag or ziploc and frost as desired. Top with chocolate coins or with dollar store plastic coins.
*This post does contain affiliate links, thank you for your support.The Instant Pot is so incredible. The most important thing to remember is that once you close the lid, it’s not going to immediately take 4-10 minutes depending on what you’re cooking. You need to allow your Instant Pot to come to temperature and then add the cooking time. It usually takes about 10 additional minutes to have it come to temperature. I try to add warm water and have my ingredients the warmest they can be to cut down on that. For this Instant Pot Spaghetti, I kept the sauté function on to warm my pre-cooked beef and kept it on as I placed the other ingredients in and placed the lid on top. This just helped things warm a little faster. If you want to brown the ground beef in the pot beforehand, turn the sauté function on and place it on high. Mine was pre-cooked so I just allowed it to warm on the high temperature and then I added the dry pasta. I broke the Spaghetti in thirds so it’d fit easier in the pan and allow me to stir it before I placed the lid on. Next add your sauce and one cup of hot water. Stir it to ensure everything is coated and the noodles are separated. If you don’t coat everything, the noodles will stick and you’ll have uncooked pasta. Now place the lid on and lock. I set my Instant Pot to manual pressure and high heat. The cooking time I chose was 5 minutes. If the pasta is a thicker noodle, add a minute or two. Be sure that your pressure gauge is set to closed and wait for the Instant Pot Spaghetti to come to pressure. It’ll hiss and steam for a minute or two while it’s gaining pressure but if you have a bit of steam coming from the side of your lid, the sealing ring is not put on properly and your dish will not cook. The silver pressure gauge will come to the top when the Instant Pot has come to pressure.
This vegetable dip recipe is a family favorite. I definitely think you’ll love it too and bring it to your favorite gatherings.This vegetable dip recipe has been in our family for 4 generations that I know of, it’s not going anywhere. It really tastes better than any ranch or any other vegetable dip that I’ve had. It could be that I’ve grown up on this and my taste is adjusted, however, everyone else seems to really take to it as well.
We’ve changed the name of it in our family to ‘Whit Dip’ vegetable dip recipe cause our sister in law really loves it, her name is Whit so it just seems fitting. It’s the easiest thing you’ll ever make!
8 oz. Sour Cream
8 oz. Mayonaise
3 Tbsp. dried Parsley
1 tsp. Dill Weed
1 tsp. Bon Appetit Seasoning Salt or use Beau Monde. Here is a link to a DIY Bon Appetite
Mix together the sour cream and mayo until it’s combined and then add in your spices. You can serve immediately but the spices will be a little tougher since they’re dry so it’s best to let it sit for about at least an hour. I love this with carrots and cucumbers but you can serve with whichever vegetables are your favorite.
Check out my other recipes here. Not only do I have this delicious vegetable dip recipe, I also have some delicious desserts too.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TidingsAndTreats #CollectiveBiasFor us, making holiday Rice Krispies treats has now become a tradition. We usually do the traditional shapes of the gingerbread man and the pine tree, but we decided to add-on Emoji’s this year and Leila could not have been more excited. I have a certain recipe ratio that I follow that makes it super easy for me to remember and I don’t need to measure a thing.
Kellogg’s Rice Krispies cereal or
Kellogg’s Cocoa Krispies cereal
10 oz bag of marshmallows
stick of butter
food coloring (if desired)
I begin by melting the entire bag of marshmallows with the stick of butter. I like the have them melt at the same speed so I add the together at the same time. I stir occasionally until the marshmallow starts to liquefy and then I stir it constantly. Now is when you’ll want to add your food coloring.In a separate bowl, add your box of Kellogg’s Rice Krispies cereal or your Kellogg’s Cocoa Krispies cereal. Pour the marshmallow mixture over and mix well. I like to grease my bowl and grease my rubber spatula so I can get all the goodness.
Next, spread your mixtures into greased jelly roll pans and allow it to cool and solidify. This process took me about 10 minutes from the time I poured to the time we cut. In the Kellogg’s Cocoa Krispies cereal, I added brown food coloring and they seemed to be a lot more buttery in texture and flavor. This kind is my new favorite.We then cut out circles, trees and gingerbread men out of our Rice Krispies mix and began to decorate. I used some colored sprinkles for the lights on the pine trees, I used red and black gel for the Emoji and gingerbread men ones. I found all the ingredients I needed for decorating in the bakery aisle at Target.We just copied the Emoji faces from off my phone and it was as easy as drawing. It’s very foolproof and the kids will enjoy a trendy element to your Holiday Rice Krispies Treats.Right now Target has an offer that for every two boxes of Rice Krispies you buy, you get a FREE 10 oz. bag of Jet Puffed marshmallows. It’s perfect for this recipe! I want to see your creations! We have loved having this as a holiday tradition and I’d love to see you start this one. Share it with me on social media and use the hashtag #Treats4Toys. If you do that then for every picture shown with that hashtag, Rice Krispies will donate a toy to a child in need. That’s a win-win for everyone! For more holiday inspiration, visit here.
For the holidays I like to have fun and festive flavors. Cherries are always big in the fall and winter months so I decided to make a Cherry Chocolate Bundt Cake and complement it with some Cherry Cream Cheese frosting. The cake is our of this world moist and this recipe will absolutely be made for future family gatherings.
Mix butter and cream cheese in bowl until combined. Slowly add 1 cup of powdered sugar. Add in the juice from the cherries and add the rest of the powdered sugar and salt. Mix until it is combined and fluffy.
Just dump all the cake ingredients into a mixing bowl except the cherries and flour. Mix it on low for 30 seconds and then crank it up to medium for two minutes until everything is combined. Chop up those Cherry Man cherries and add them into a separate bowl with the tablespoon of flour. Coating the cherries in the flour will ensure that none of your cherries are at the top of your bundt cake. This method will give you a good variation of where your cherries will end up. Once your cake is mixed, fold in the cherries with a rubber spatula.Preheat your oven to 350° F and grease your bundt cake pan well. Pour the mixture and smooth the top so that you have an even rise. Bake for 50-60 min. until your cake bounces back to the touch or you can use the non-fail toothpick method. Allow the cake to cool in the pan for about 10 minutes and then turn it onto a cooling rack and cool for at least an hour.While the cake is cooling, you can make your Cherry Cream Cheese frosting. In the pictures you’ll notice there is a lot of frosting. I doubled this recipe and it was WAY too much so just stick to these measurements and you won’t have too much frosting.
Put the cold cream cheese, salt and the slightly softened butter into your mixer with the whisk attachment. Cream it together for about 2 min on medium speed. Add in one cup of sugar at a time until it’s mostly incorporated. Turn the mixer up to medium-high speed and mix for a good 3-5 minutes until everything is fluffy. Fold in the chopped cherries if you’d like those too.I used a ziplock bag and cut the tip off to do some piping, it’s a mess, LOL – but it gets the job done and it actually tastes fabulous.
For more delicious recipes using CherryMan cherries, check them out here. XX