12 Disney Park & Resort Recipes To Make At Home Right Now (2024)

Are you missing Disney right now? Cook up some Disney magic from the comfort of your home with these 12 Disney Park & Resort Recipes To Make! The only question left is, which will you make first?

1. Grilled Three-Cheese Sandwich from Woody’s Lunch Box (Hollywood Studios)

Serves 4

Ingredients:

Cream Cheese Spread

• 1/2 cup cream cheese
• 1/2 cup shredded Double Gloucester or cheddar
• 2 tablespoons heavy cream
• 1/4 teaspoon coarse salt

Garlic Spread

• 1 cup mayonnaise
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon coarse salt

Grilled Three-Cheese Sandwich

• 8 slices of artisan bread
• 8 cheddar cheese slices
• 8 provolone slices

Instructions:

For Cream Cheese Spread:

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

For Garlic Spread:

1. Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside.

For Grilled Three-Cheese Sandwich:

1. Lay out artisan bread slices on parchment paper or 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 cream cheese spread on 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 garlic spread.
7. Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown.

2. Disney Parks Churro Bites

Ingredients

• 1 cup water
• 8 tablespoons butter
• ¼ teaspoon salt
• ¾ teaspoon ground cinnamon, divided
• 1 ¼ cups all-purpose flour
• 3 eggs
• 1 ½ cups vegetable or canola oil
• ½ cup sugar

Instructions

1. Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
2. Reduce heat to low.
3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
4. Add eggs, one at a time, and stir until combined. Set aside.
5. Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
6. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
7. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
8. Drain churro bites on paper towel.
9. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

3. Plant-Based Cookie Fries from Beaches & Cream Soda Shop (Disney’s Beach Club Resort)

INGREDIENTS

• 2 3/4 cup all-purpose flour
• 1/2 cup plus 1 tablespoon powdered sugar
• 1/2 cup plus one tablespoon plant-based margarine, softened
• 7 tablespoons warm water
• 5 tablespoons liquid egg substitute
• 1 tablespoon molasses
• 1/2 cup dairy-free mini chocolate chips

DIRECTIONS

1. Combine flour, powdered sugar, and plant-based margarine in bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth.
2. In small bowl, combine warm water and egg substitute. Add egg substitute and molasses to mixer. Mix on medium speed until smooth.
3. Fold in chocolate chips.
4. Place in an 8×8-inch pan and refrigerate for 30 minutes.
5. Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
6. Cut into 32 strips that are 1/4-inch wide and 4 inches long. Place 16 strips on each baking sheet.
7. Bake for 20-22 minutes, until crunchy.

4. Shrimp Ceviche with Lime-Mint Foam (EPCOT’s International Festival of the Arts)

Serves 4

Shrimp Ceviche

• 2 cups diced cooked shrimp (about 2/3 pound)
• 1/2 cup diced red onions
• 1/4 cup diced green pepper
• 1/4 cup diced red bell pepper
• 1 jalapeno pepper, seeded and diced
• 1/4 cup thinly sliced green onions
• 1/4 cup orange juice
• 1/2 cup lime juice
• 1 tablespoon sugar
• 1/2 cup diced mango
• 1/4 cup chopped cilantro
• Salt, to taste
• Black pepper, to taste

Lime-Mint Foam

• 1/2 cup water
• 1/2 cup lime juice
• 1 teaspoon soy lecithin
• 1 tablespoon sugar
• 1/2 cup chopped fresh mint

For Shrimp Ceviche:

1.Combine shrimp, red onion, green pepper, red pepper, jalapeno, and green onion in a glass mixing bowl.

2.In a small bowl, combine orange juice, lime juice, and sugar. Stir until sugar is dissolved. Pour over shrimp mixture.

3.Add mango and cilantro and stir to combine. Season with salt and pepper to taste.

4.Set aside.

For Lime-Mint Foam:

1.Combine water, lime juice, soy lecithin, sugar, and mint in a large mixing bowl.

2.Whip using a whisk or immersion blender until foam develops on the top. Allow to stand for 1 minute.

To Serve:

Evenly divide ceviche among 4 bowls. Spoon 2 tablespoons lime-mint foam on top of ceviche.

5. Chocolate Crinkle Cookies (EPCOT’s International Festival of the Holidays)

*Makes 12 -14 Cookies

These rich, fudgy chocolate cookies are coated with confectioners’ sugar that cracks — or crinkles — when they bake, giving them a snow-capped, wintry look. Note that the dough needs to refrigerate for at least 3 hours (up to 24 hours) prior to baking.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup confectioners’ sugar (for coating the cookies)

Directions:

1. Whisk flour, cocoa powder, baking powder, and salt in medium bowl until combined; set aside.

2. Add granulated sugar and oil in bowl of stand mixer. Beat on medium-low until combined. Add eggs and vanilla, beating on medium-high until combined. Gradually add flour mixture and beat on medium-low speed until combined. (Note: The consistency will be similar to a brownie batter but will firm up with chilling.)

3. Tightly seal bowl with plastic wrap and refrigerate for at least 3 hours (or up to 24 hours) until dough is completely chilled through and able to be rolled into balls.

4. After dough is completely chilled and ready to be baked, preheat oven to 350°F.

5. Line large cookie sheet with parchment paper. Fill small bowl with confectioners’ sugar; set aside.

6. Remove and unwrap dough. Using medium cookie scoop to measure out dough, roll into round balls. Roll dough ball in confectioners’ sugar until completely covered on all sides. Place cookie balls at least 2 inches apart on prepared baking sheet.

7. Bake for 8 to 10 minutes – do not overbake. Allow cookies to cool on baking sheet for 3 minutes. Transfer cookies to wire rack, and let them cool until they reach room temperature.

8. Store in sealed container for up to 5 days or freeze for up to 3 months.

6. Monte Cristo Sandwich from Blue Bayou (Disneyland Resort)

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.

7. Horchata from Disney Festival of Holidays (Disney California Adventure park)

Serves 1 to 2

Rice Base

• 2 cinnamon sticks
• 1 cup jasmine rice
• 2 cups filtered water

Horchata

• ¾ cup whole milk
• ¾ cup condensed milk
• ¾ teaspoon vanilla syrup
• ¼ cup water

Garnish

• Dollop whipped cream
• Pinch of ground cinnamon
• 1 Mexican cinnamon galleta (cookie)

Directions

For rice base:

1. Combine cinnamon sticks, jasmine rice, and water in container and cover with lid.
2. Allow to sit, in the refrigerator, overnight or for a minimum of 8 hours to ensure cinnamon sticks and rice are softened.
3. Blend and strain through cheesecloth and set aside.

For Horchata:

1. Combine whole milk and condensed milk in large container and stir in rice base. Add vanilla syrup; stir.
2. Add ice to serving cup and pour Horchata over ice.
3. Garnish with whipped cream and sprinkle cinnamon on top.
4. Cut Mexican cinnamon galleta in half and place on whipped cream to create Mickey “ears.”

8. Cream Cheese & Guava-stuffed French Toast from Spyglass Grill (Disney’s Caribbean Beach Resort)

Serves 4

CREAM CHEESE ICING
1/2 cup cream cheese, softened
1/4 cup powdered sugar
2 tablespoons heavy cream

CREAM CHEESE FILLING
1 (8 ounces) package cream cheese, softened
1/2 cup powdered sugar

GUAVA SAUCE
1 cup guava paste, cut into 1/2-inch cubes
3/4 cup water

EGG CUSTARD
1 cup whole milk
1 cup heavy cream
3 eggs
1 teaspoon vanilla paste

FRENCH TOAST
1 tablespoon butter
8 slices, brioche, cut into 3/4-inch thick slices
8 slices guava paste, cut into 1/4-inch thick strips
1 pint strawberries, sliced

FOR CREAM CHEESE ICING:

1. Whip cream cheese in a bowl of electric mixer fitted with a paddle attachment. Add powdered sugar and whip until fluffy.
2. Add heavy cream and beat until mixed. Set aside.

FOR CREAM CHEESE FILLING:

1. Place cream cheese in bowl of electric mixer fitted with paddle attachment. Whip until smooth.
2. Add powdered sugar and mix until fluffy. Set aside.

FOR GUAVA SAUCE:

1. Combine guava paste and water in small saucepan. Cook over medium heat, stirring occasionally, for 10 minutes, until thick syrup forms.
2. Keep warm until ready to serve.

FOR EGG CUSTARD:

1. Combine milk, cream, eggs, and vanilla paste in medium bowl. Whisk until smooth.
2. Set aside.

FOR FRENCH TOAST:

1. Heat butter in large skillet over medium heat, until butter is melted.
2. Dip 2 slices of brioche in egg custard, making sure to coat both sides of bread. Remove from custard and place on hot skillet.
3. Cook for 2 minutes, until golden brown. Turn brioche over. Place 1/4 of the cream cheese filling on one piece of bread and 2 slices of guava paste on the other. Cook for one minute. Reduce heat to low and press guava paste and cream cheese filling sides together. Cook for 1-2 minutes, until fillings begin to melt.
4. Place on a plate and top with guava sauce, cream cheese icing, and strawberries.
5. Repeat with remaining slices of brioche.

9. Pongu Lumpia/Pineapple Cream Cheese Spring Rolls from Pongu Pongu (Pandora in Animal Kingdom)

Makes 10 Lumpia

• 10 spring roll wrappers
• 1 (8 ounce) package cream cheese, room temperature
• 2 cups diced fresh pineapple
• 1/2 cup sugar, divided
• Oil for frying

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Carefully separate spring roll wrappers. Cover wrappers with moist paper towel to prevent drying.
3. Cut softened cream cheese into 10 equal pieces.
4. Place one spring roll wrapper on a cutting board. Place one piece of cream cheese in the center of the spring roll and spread evenly on wrapper, leaving a 3/4-inch border around the edges. Add 3 tablespoons of diced pineapple and sprinkle with 1/2 teaspoon of sugar.
5. Roll one edge of the wrapper towards the center. Fold in both sides and continue rolling. Moisten the edge with water to seal the lumpia.
6. Repeat with remaining spring roll wrappers.
7. Place lumpia on prepared baking sheet and freeze for 4 hours or overnight.
8. Preheat 1 inch of oil in a frying pan to 350°F. Fry lumpia for 3 minutes on each side, until golden brown. Drain on paper towels.
9. Roll in remaining sugar before serving.

10. Chocolate Chip Cookies (Disney’s Grand Floridian Resort & Spa)

Makes about 3 dozen medium, or 18 large cookies

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks butter), softened
1 cup packed brown sugar
3/4 cup powdered sugar
2 eggs
2 teaspoons vanilla extract
12-ounce bag semi-sweet chocolate chips

1. Preheat oven to 330°F.
2. Sift flour, baking soda and salt into a large bowl and set aside.
3. Combine butter, brown sugar and powdered sugar in a separate bowl and cream with electric mixer until fluffy.
4. With mixer running, add eggs, one at a time, then add vanilla. Mix until combined, scraping sides of bowl.
5. Slowly add flour mixture, scraping sides of bowl. Stir in chocolate chips.
6. Scoop 1 tablespoon dough for medium cookies and 2 tablespoons for large onto ungreased baking sheet.
7. Bake until light golden, 10 to 12 minutes for medium cookies, 12 to 14 minutes for large.

11. Beignets from Sassagoula Floatworks & Food Factory (Disney’s Port Orleans -French Quarter)

Yields 2 dozen small beignets

INGREDIENTS

• 1/2 teaspoon dry yeast
• 1/4 cup warm water (105º)
• 1/4 cup sugar
• 2 tablespoons vegetable shortening
• 1/2 teaspoon 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 just until combined and smooth. Let dough rest for 30 minutes.
3. Roll to 1/4-inch thickness and cut individual beignets into 2 x 3-inch pieces. 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. Pour enough oil into a deep-sided pot until it reaches 2 inches up sides; heat oil over medium heat to 350°F.
5. Lightly press beignets to flatten slightly.
6. Add a few beignets to oil; fry until golden brown on both sides, turning
   once.
7. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
8. Dust with a generous amount of confectioners’ sugar before serving.

12. Vegan Pumpkin Soup served seasonally at Sunshine Seasons (EPCOT)

Serves 6-8

2 tablespoons olive oil
1 small white onion, diced
1 cup diced butternut squash (skin and seeds removed)
3 cups canned pumpkin (approximately 1½ 15 ounce cans)
1 tablespoon light agave syrup
2 cups water
¼ cup apple juice concentrate
2 teaspoons vegetable bouillon
½ teaspoon curry powder
1 teaspoon coarse salt
½ teaspoon white pepper
½ teaspoon cinnamon
1 cup coconut milk

1. Heat olive oil in large pot over medium high heat. Add onion and butternut squash and sauté for 8 to 10 minutes or until tender.
2. Add remaining ingredients. Stir to combine and bring just to a boil.
3. Reduce to medium low heat. Simmer for 30-45 minutes until completely cooked and tender. Stir occasionally.
4. Transfer soup to a blender and puree until smooth.

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