The Best Disney Recipes to Try in 2023

Pineapple Dole Whip, Mickey-shaped waffles, popcorn…are you drooling yet?

Is there anything more iconic?

If you’re anything like us, you are counting the days until your next Disney trip so that you can eat ALL the snacks! Well, what if we told you you didn’t have to wait until your next Disney vacation to get started on some of these iconic eats? That’s right, we have TEN Disney recipes you can try at home right now.

Let’s get started with a classic, shall we?

1. Walt Disney World Pineapple Dole Whip

This iconic park staple is so simple! You only need 4 ingredients.

DOLE Whip

Ingredients

    • 1 cup pineapple juice, frozen in an ice cube tray
    • 1 DOLE® Banana, peeled and frozen
    • 2-1/2 teaspoons powdered sugar
    • 1/4 to 1/2 cup unsweetened coconut milk beverage

Directions

Combine pineapple juice, banana, and powdered sugar in a blender. Cover; blend until smooth, gradually adding coconut milk and scraping down sides if necessary. Serve immediately.

2. Ooey Gooey Toffee Cake Liberty Tree Tavern Magic Kingdom

If you’re looking for something a little more decadent, you’ve gotta give this next one a try! It’s a fan favorite over at Liberty Tree Tavern, and we are so excited to be able to make this at home!

Oooey Gooey Toffee Cake

For the cake bottom:

Ingredients:
1 box yellow cake mix
1 each, egg
1/2 cup butter (1 stick)

Directions:
Mix ingredients and put in a greased baking pan 13″ x 9″.

For the cake filling:

Ingredients:
8 ounces cream cheese
3 each, eggs
1 teaspoon vanilla extract
1/4 cup butter
1 cup semi-sweet chocolate chips
1 cup Heath bar pieces
1 pound powdered sugar

Directions:
1. Put cream cheese in mixer.
2. Slowly add eggs and vanilla.
3. Add butter and mix well.
4. Put in powdered sugar, then add chocolate chips and toffee pieces.
5. Just mix; do not over mix.
6. Put on top of Cake Bottom in pan.
7. Bake at 325 for 35 minutes, then check.

3. Beef Teriyaki from Kona Cafe at Polynesian Resort

Dreaming of a stay at the Polynesian and enjoying lunch at Kona Cafe? This recipe will have you feeling like you’re there!

Yield: will serve 6 to 8 persons

Beef Teriyaki – Sauce
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

Directions:

In a saucepan, bring all ingredients, except the cornstarch to a boil.
Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander.

A 10 ounce sirloin strip was grilled with the sauce and served with veggies and mashed potatoes.

Vegetable Medley
2 zucchini, julienne
2 yellow squash, julienne
2 red pepper, julienne
1 red onion, julienne
1 carrot, cut in half, then on a bias
1 tablespoon sesame oil
1 tablespoon salt
1 teaspoon pepper
1 teaspoon sesame seeds

Directions:

Heat sesame oil in a saucepan. Add vegetables to the pan and cook until soft. Add salt and pepper while cooking. Garnish with sesame seeds.

Mashed Potatoes
10 pounds Red Bliss potatoes, skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Directions:

Boil the potatoes until tender. Mix all ingredients except potatoes in a mixer. Add the potatoes and mix well.

4. Pineapple Teriyaki Glaze (Yakisoba Noodles) ‘Ohana Polynesian Resort

If you can’t get enough of the restaurants at Polynesian Resort (same), these ICONIC Yakisoba Noodles from Ohana might be another great option for you to try for dinner!

Yield: 1 ½ quart

Pineapple Glaze Ingredients:

2 Cup Brown Sugar
1 ¾ Cups Soy Sauce
¾ Cup Rice Wine Vinegar
1 ¼ Tablespoons Fresh Garlic, minced
1 ¼ Tablespoons Fresh Ginger, minced
2 ¼ Tablespoons Cornstarch
4 Tablespoons Pineapple Juice, frozen concentrate

Yakisoba Noodles
Shredded Red & Green Cabbage
Shredded Bok Choy

Directions:

Dissolve all ingredients, except cornstarch and pineapple juice, in sauce pot. Bring to a boil. Make a slurry with the cornstarch and pineapple juice, and slowly add to boiling mixture to thicken. Simmer for 30 minutes. Strain through fine mesh strainer. Saute’ shredded red and green cabbage and bok choy in wok. Add Yakisoba noodles and Pineapple glaze and toss

5. Recipe Beignets Port Orleans French Quarter

Is it just us, or does making something Mickey-shaped INSTANTLY make it tastier? Making beignets is an art form, and these are no exception!

MICKEY Beignets!

Yield: 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 350ºF.
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.

NOTE: Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occassionally.

6. Walt Disney World Woody’s Lunch Box Tarts

Woody’s Lunch Box in Disney’s Hollywood Studios puts out some FUN versions of this throughout the year! Now you can have this staple all year long!

Woody’s Lunch Box Tart

Ingredients

TARTS

    • 1 puff pastry sheet or pie crust rolled out
    • fruit jam (choose your favorite or mix a few together!)
    • 1 egg
    • 1-2 tablespoons of milk

ICING

    • 2 cups powdered sugar
    • ¼ cup low fat milk
    • ½ teaspoon vanilla extract
    • food coloring, of choice
    • sprinkles, optional

Directions:

  1. Pre-heat oven to 375°F. If needed, set out puff pastry sheet to thaw.
  2. Cut puff pastry or crust into 6 equal rectangles.
  3. Make an egg wash by whisking 1 egg and 1-2 tablespoons of milk together.
  4. Coat edges of half of the dough rectangles with egg wash.
  5. Place a few tablespoons of fruit jam in the center and spread, leaving room on the edges.
  6. Place a second piece of puff pastry on top of each. Use your fingers to push the edges together, and then seal with a fork.
  7. Poke a few sets of holes with the fork in the top of each pasty.
  8. Bake on wax paper or lightly greased cookie sheet for 20-30 minutes or until golden brown and puffy.
  9. While pastries are baking, make your icing! Simply mix all ingredients together.
  10. When the pastries are done, let them cool slightly and then top with icing and sprinkles.Let the icing harden a bit and then…
  11. Enjoy!

Based on Tasty’s receipe.

7. Canadian Cheddar Cheese Soup Le Cellier, Epcot

This Canadian Cheddar Cheese Soup from Le Cellier is perfect for a cold night in, and now you can do just that with this recipe to make it at home!

Canadian Cheddar Cheese and Bacon Soup

Yield: 8 servings

Ingredients:

5 cups milk, warmed
½ pound bacon
10 tablespoons butter
1 cup celery
2 each red onions, finely chopped
1 ½ cups flour
1 quart chicken stock
1 pound cheddar cheese, shredded
To taste – kosher salt
To taste – freshly ground black pepper
1 ½ teaspoons Tabasco sauce
3 teaspoons Worcestershire sauce
12 ounces slightly warm ale

Directions:

1. Slowly heat milk.
2. Brown the bacon first, then render until crisp.
3. Add the butter and melt.
4. Add celery and onions, cook until translucent.
5. Add flour and mix thoroughly to form a roux.
6. Add chicken stock and simmer for three minutes.
7. Add warm milk and stir vigorously to thicken.
8. Cook out roux until thickened (it should not have a starchy taste).
9. Reduce heat to low, add cheese, and stir until melted.
10. Season with kosher salt, pepper, Tabasco, and Worcestershire sauce.
11. Just prior to serving, add warm ale.
12. Garnish with cooked bacon and fresh chives.

Cook’s note: When re-heating soup, do not bring to a boil, as it will break down.

8. Spatzle & Kase (Cheese) from Biergarten Restaurant in EPCOT

We’re got ANOTHER cheesy recipe coming your way! Why not give this German dish from Biergarten a shot?

Biergarten

Ingredients:

3 cups eggs
1.5 pounds all-purpose flour
4 ounces semolina flour
1.3 ounces salt
3 gallons water

Directions:

Mix the all-purpose flour and semolina flour together then add the salt and incorporate well. Mix in the eggs until you have a firm but wet consistency. Fill large stock pot with water and add 1 tablespoon vegetable oil. Bring to a boil. Using a spatzle press, press the spatzle dough through the holes. The spatzle will be cooked when it floats to the top of the water. Remove the spatzle from the water with a slotted spoon. Put it into a strainer. Let it stand a while so it can dry up a little.

Saute the cooked spatzle in a pan with butter, season with salt, white ground pepper and little ground nutmeg to taste. Saute the spatzle until it begins to turn golden brown. Garnish with chopped parsley or chives. Eat right away. Enjoy.

Kase (Cheese) – Spatzle

Ingredients:

3 pounds (cooked) spatzle
1 cup grated Swiss cheese
1/4 cup butter
pinch (to taste) salt
pinch (to taste) ground white pepper
pinch (to taste) ground nutmeg
1 cup diced onion
1/4 cup chives, chopped

Directions:

Saute the cooked spatzle in the skillet with butter. Season with salt, pepper and nutmeg. Add the grated Swiss cheese and mix well.

Sear the onions to a nice brown color and add butter. Put the onion butter over the Kaze spatzle. Add chopped chives before serving. Enjoy.

9. Macaroni & Cheese from Jiko Animal Kingdom Lodge

Really, can you have too much cheese? Animal Kingdom Lodge is full of great dining options, and this macaroni & cheese from Jiko is what dreams are made of.

Note: At Jiko’s, this macaroni and cheese is served with Jiko’s Oak-Grilled Filet Mignon and Red Wine Sauce. For the Red Wine Sauce recipe, click here.

Ingredients:

Mornay Sauce

1/4 cup butter
1/4 cup flour
1 quart whole milk
1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina, and gruyere cheeses)

2 pounds elbow macaroni

Directions:

1. Prepare the macaroni according to the directions on the package.

2. Make a roux with the flour and butter over low heat. Bring the milk to a simmer and work in the roux.

3. Add cheese and salt to taste. Pour over the macaroni and heat through in a moderate oven.

Naan Bread from Sanaa in Animal Kingdom Lodge

Last but not least, we can forget about the famous Naan Bread from Sanaa!  The bread service here is one of our favorite parts about this restaurant, so we can’t wait to make this at home!

Bread Service from Sanaa at Disney’s Animal Kingdom Lodge

Makes 5 (8-inch) breads

Ingredients:

3 2/3 cups all purpose flour
1 tablespoon sugar
1 tablespoon coarse salt
1/2 tablespoon baking soda
1/2 cup milk
2/3 cup warm water
1 tablespoon canola oil
4 tablespoons butter, melted

Directions:

1. Combine flour, sugar, salt and baking soda in the bowl of an electric mixer fitted with the paddle attachment. Stir to combine.

2. Combine milk, water and oil in a medium bowl. Whisk to combine.

3. With the mixer running, pour wet ingredients into dry ingredients. As soon as the mixture comes together, switch attachment to a dough hook and mix until dough is smooth and no longer sticky. Do not over-mix.

4. Cover bowl with plastic wrap and set aside at room temperature for one hour

5. Place a pizza stone on the top rack of the oven, positioned approximately 6 inches below the broiler. Preheat oven to 500 degrees F for at least 30 minutes.

6. Divide dough evenly into 5 pieces. On a lightly floured surface, roll each piece into an 8 inch circle.

7. Turn over to broil. Carefully slide one circle of dough onto the preheated pizza stone and broil until bread is bubbled and golden brown, about 2-3 minutes. Watch carefully as the bread can burn very quickly. Repeat with remaining dough circles. Brush the warm bread with melted butter and serve immediately.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant version.

If you’re impatiently waiting your next Disney trip, these recipes might help tide you over in the mean time. Let us know if you’re excited to get started making any of these at home!

Click here to see the list of snacks you MUST try on your next trip to Disney World!

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Are you going to try making any of these at home? Let us know which ones in the comments below!

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