Category: BLOG 365

DISNEY PIMIENTO CHEESE

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup Duke’s mayonnaise
1 (4 ounce) jar diced pimento, drained
1 jalapeño pepper, seeded and minced, Optional
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper, Optional
¼ teaspoon onion powder
FRESH ground salt and black pepper to taste

• Place Cheddar cheese, cream cheese, mayonnaise, pimento, minced jalapeño, garlic powder, cayenne pepper, and onion powder in a large bowl, mixiing until thoroughly combined.
• Season to taste with salt and black pepper.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Some sites have said the best way to make these sandwiches is with their pimiento cheese. You decide and judge for yourself.

COPY CAT DISNEY GRILLED CHEESE (WOODY’S LUNCH BOX DISNEY’S HOLLYWOOD STUDIOS) 
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

• Combine cream cheese, cheddar, heavy cream, and salt in food processor, blending until smooth.
• Set aside.

GARLIC SPREAD
1/2 cup mayonnaise
3/4 teaspoons minced garlic
1/4 teaspoon coarse salt

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

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

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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

TONGA TOAST aka THE MAGIC KINGDOM @ HOME

Looking to start your day magically? Try this crave worthy copy cat Disney recipe of Tonga Toast, a fruit stuffed French toast that satisfies ANY & EVERY sweet tooth.

There’s a reason why it’s a fan favorite – and a taste of Disney that everyone talks about. Sweet treats like this are crave-worthy! For the full recipe, see the printable recipe card below! 

Tonga Toast is a must-have Disney breakfast, but it also makes a wonderful dessert for whoever the craving hits for sweet AND fruity!! This fruity stuffed French toast is soft, sweet, and absolutely scrumptious!  

TONGA TOAST aka THE MAGIC KINGDOM @ HOME

CINNAMON SUGAR
3/4 cup sugar
2 teaspoons QUALITY ground cinnamon

• In a large shallow bowl, whisk together the ¾ cup granulated sugar and 2 teaspoons of cinnamon to make the cinnamon-sugar. Set aside.

TOAST
4 LARGE eggs
1 1/2 cups WHOLE milk
1/4 teaspoon QUALITY ground cinnamon
1 tablespoon sugar
1 loaf sourdough bread, whole
2 LARGE bananas, peeled and sliced in half lengthwise and then in half to get 4 pieces from each banana
4 cups oil or shortening for frying

• In a deep bowl, whisk together the eggs, milk, cinnamon and sugar until well combined. Set aside.
• Slice the two ends off the loaf of bread.
• Slice the loaf into four equal pieces.
• In the top of each slice, use a knife to make a slit 3” long across the top and deep enough to reach the bottom crust of the bread without slicing through it.
• Stuff two of the banana slices side by side vertically into each of the four prepared bread slices.
• Fill a heavy stockpot or Dutch oven with at least 4 inches of oil. Heat the oil to 375°. Use a candy thermometer to continually monitor the temperature.
• Submerge each of the prepared bread slices into the egg/milk mixture. Soak for 1-2 minutes, then turn and soak it another 1-2 minutes on the other side to permeate the bread. The thickness of the slice and structure of the sourdough should hold up to soaking for quite some time.
• When the oil is hot enough, use a pair of tongs to lift the bread from the batter, allowing the excess batter to drip off, and then carefully transfer the bread into the hot oil.
• Fry 1-2 minutes on each side, flipping the slice when it is golden brown.
• When the toast is golden brown all over, lift it from the hot oil and blot it on paper towels to remove excess oil so toast doesn’t get soggy from extra moisture.
• While the toast is still warm, set it in the bowl of cinnamon sugar and toss to coat it. Spoon sugar over top as necessary.
• Repeat process with remaining toasts.
• Serve warm with maple syrup, a QUALITY honey or your favorite flavor compote or jam.

NOTES:

• You can use any artisan bread of choice, but I recommend sourdough because it’s sturdy and doesn’t get overly soggy when dipped in batter. It also does a great job holding the bananas. I recommend starting with a whole sourdough loaf instead of pre-sliced sourdough. Most pre-sliced sourdough is cut TOO thin.
• Use large bananas that are ripe, BUT NOT TOO RIPE — they should be fully yellow with some scattered brown spots. Once they’re overripe, they will be too mushy to use.
• The cinnamon sugar coated toast is tasty on its own, but you can enjoy it with a variety of different toppings, such as maple syrup or your favorite flavored jam. And if you like peanut butter and bananas try drizzling a little bit of peanut butter over top! 
• Make sure your oil is at least 4 inches deep and HOT. The sourdough slices are thick and will float to the top as they cook, so a deep pot of oil will keep half of the slice submerged at all times. Just flip to cook the other half! Using a candy thermometer ensures your oil is a constant 375°. 

Be sure and watch the temperature between batches. If it dips, be sure to bring it back up before adding another slice.