The kids and I went to Walt Disney World during their fall break in October. While there we had lunch with an Imagineer, sampled some of the various foods at the Food and Wine Festival, tried a few new restaurants and returned to some of our favorites.

In the next few posts I’ll give our reviews of our dining experiences.

Fresh Fruit with Honey-Yogurt Dip

2 cups vanilla yogurt
1/2 cup honey
1 teaspoon ground cinnamon
Assorted fresh fruit, cut into wedges or bite-size pieces

Combine the yogurt, honey, and cinnamon in a small bowl. Stir to mix.

Serve with fresh sliced bananas, apples, pineapple, and strawberries.

Makes 2 cups.

Taco Dip

2 cans bean dip
2 cartons avocado dip
1 cup sour cream
1 package taco seaconing mix
1 bunch dhopped green onions
3 tomatoes, chopped and drained
1 large can black olives, chopped and drained
8 oz. grated Cheddar cheese

Layer the ingredients in order in a 13″x9″ glass baking pan and refrigerate until ready to serve. Serve with tortilla chips.

Mini Barbecue Sandwiches

1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
1 bottle (12 ounces) barbecue sauce, your favorite
3 to 4 tablespoons honey, or to taste
dash hot pepper
mini hamburger buns

Place pork roast in a lightly greased (or use a crockpot liner) 3 1/2 to 5-quart slow cooker.

Combine onion, barbecue sauce, honey, and hot pepper; pour over roast. Cover and cook on low for 7 to 9 hours. Using two forks, shred pork (this is very easy with crockpot-cooked pork).

Serve on mini buns.

Roquefort Dip

2 Tbls. Roquefort or blue cheese, room temperature
2 cups sour cream
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
Assorted vegetables for dipping

In medium bowl, mash Roquefort with a fork. Add remaining ingredients, except for the vegetable dippers, and blend thoroughly.

Refrigerate 1 hour.

Makes 2 cups.

Tasty Chicken Skewers

3 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon corn oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
2 boneless, skinless chicken breast halves
8 Bamboo skewers

Make the marinade by combining the soy sauce, brown sugar, oil, ginger, garlic powder and black pepper in a ceramic or plastic bowl. (I like using a large Ziploc bag, it makes marinating easier.)

Cut the chicken into strips 1/2 inch wide and 2 inches long. Add the chicken to the marinade and keep in the refrigerator for 1 to 2 hours. Soak the skewers in water during this time.

Thread the chicken onto the skewers and discarde the marinade. Broil the chicken in the oven for about 3-4 minutes, turn and continue broiling until chicken has turned white and just begins to brown.

Serve immediately.

Some recipes from former White House chef, Walter Scheib.

Sizzling Steak Fajitas

1 cup homemade or store-bought low-sodium beef stock
1/2 cup dark beer
1/4 cup olive oil, plus more for oiling the grill
1/4 cup sherry
2 tablespoons diced jalapeno peppers (remove the seeds for less spicy fajitas)
2 tablespoons very finely chopped garlic
2 tablespoons freshly squeezed lime juice
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon chipotle puree (see box, page 80)
1/4 cup chopped fresh cilantro leaves, plus 8 to 10 sprigs for garnish
1 1/2 pounds flatiron sirloin or well-trimmed skirt steak
1 medium Vidalia or other sweet onion, sliced 1/4 inch thick and separated into rings
1 large red bell pepper, seeds and stem removed, cut into 1/2 inch strips
2 medium poblano peppers, seed and stem removed, cut into 1/2 inch strips

1. In a medium glass bowl combine the stock, beer, 1/4 cup oil, vinegar, jalapenos, garlic, 2 tablespoons lime juice, cumin, coriander, chipotle, and chopped cilantro and stir them together. Transfer half to another medium glass bowl. Put the steak in one bowl and toss to coat with the marinade. Put the onion and peppers in the other bowl and toss to coat with the marinade. Cover both bowls and refrigerate for 3 hours.

2. When ready to cook and serve, preheat a grill or grill pan to high and lightly oil the grates. Remove the beef from the marinade, brushing off any marinade solids (discard meat marinade), and grill the meat until medium rare (135F); time will vary based on thickness and cut of meat, but will take 4 to 5 minutes per slice for the sirloin; 2 to 3 for the skirt steak. Transfer the meat to a cutting board.

3. Remove the onion and peppers from the marinade, reserving the marinade for use in the next step. In a 12-inch cast-iron skillet over medium-high heat, cook the onion and peppers until lightly charred but still crunch, 3 to 5 minutes. While they cook, slice the meat across the grain 1/4 inch thick, reserving any juices.

4. Assemble and serve the fajitas: Transfer the sliced meat to the cast-iron pan, and toss with the onion and pepper. Add 2 or 3 tablespoons of the marinade and any meat juices to make the pan sizzle, and finish with a squeeze of lime.

5. Serve the steak, peppers and onion right from the pan, setting it on a hot pad, with the tortillas, condiments, and cilantro sprigs.

The linked article also has recipes for Grilled Chicken Breast with Lemon Pasta and Broccoli, Fresh Tuna and Olive Salad, Minted Pea Soup, Pan-Seared Sea Bass with Saffron Risotto and Caponata Sauce, and Chelsea’s Chocolate Chip Cookie.

Irish Stew

1 1/2 lbs. beef, cut into 1″ pieces
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into 1/2″ pieces
4 large potatoes, cut into 1/2″ pieces
2 stalks celery, cut into chunks
4 onions, chopped
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality sherry
2 bay leaves

Preheat oven to 300 degrees.

In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and water, stir well. Stir in the rest of the ingredients and cook for about 5 minutes.

Transfer to a cast iron dutch oven or oven-proof pot. Cover and cook in the oven for 5 hours, stirring occasionally.

Remove from oven, remove bay leaves and serve.

Makes 4-6 servings.

Brown Bread

4 cups whole wheat flour
2 cups white flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
2 cups buttermilk
2 tablespoons butter

Mix the flours and rub in the butter. Add the salt and soda. Make a well in the center of the flour mix and add the buttermilk. Stir. (Add a bit more buttermilk if necessary.)

Coat your hands with flour and shape the dough (while still in the bowl) into a ball. Place on a lightly greased or parchment-lined baking sheet and flatten the ball into a circle that is 1 1/2″ thick. Using a sharp knife, make an “X” across the whole top of the dough.

Bake at 425 degrees for 25 minutes. Reduce heat to 350 degrees and continue baking for another 15 minutes.

Sour Cherry Pie

Pastry for a 9-inch pie with lattice crust or double crust
5 cups pitted sour cherries
1/2 cup cherry juice
3/4 cup sugar, or to taste
2 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice, optional
1/4 teaspoon almond extract
Pinch salt
1 tablespoon butter
Vanilla ice cream

Preheat the oven to 425 degrees. Make your own pastry or have packaged pie crusts at the ready.

Drain cherries well, saving 1/2 cup juice. Mix the cherries, reserved juice, sugar, cornstarch, lemon juice if using, almond extract and salt. Set aside.

Line the pie pan with bottom pastry. Transfer the cherry filling into the pie shell. Filling will be thin. Dot with butter.

Moisten the edge of the pastry with water, and add the top crust, pressing down at the edge. Crimp the edge.

Place pie on a drip pan (a pizza pan is good) and bake at 425 degrees for 15 minutes.

Lower the heat to 375 degrees and bake 45-60 minutes or until the pie juices have bubbled for 10 minutes. Remove to a rack to cool.

Allow the pie to come to room temperature before cutting. Serve with vanilla ice cream.

Makes 6 slices.

When it’s cold outside, these will make you feel warm.

Hot Buttered Rum

2 quarts apple juicee
2 tablespoons brown sugar
1 teaspoon whole allspice
1 3″ stick of cinnamon
1 teaspoon whole cloves
1/4 teaspoon salt
dash ground nutmeg
1 cup rum
1/4 cup cold butter, sliced into 8 pats (no substitutions)

Combine the juice, brown sugar, cinnamon, allspice, cloves, salt and nutmeg in a large saucepan. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Stir in rum and bring back to a boil. Remove from heat as soon as it starts boiling and strain out whole spices.

Place a pat of butter in each of 8 mugs. Pour the hot rum mixture into the mugs.

Makes 8 servings.

Molasses Rum Toddy

2 (6-oz.) cans pineapple juice
juice of one lemon
1/3 cup molasses
1/2 cup rum

Combine pineapple juice, lemon juice, and molasses in a saucepan; cook over low heat, stirring until molasses dissolves. Remove from heat; stir in rum.

Makes 3 cups.

Hot Chocolate Coma

5 pints Half & Half
12 plain Hershey’s chocolate bars, coarsely chopped
Whipped cream

Pour half & half into a saucepan and warm over low heat. Slowly add chocolate pieces to the warm half & half and continue stirring until the chocolate is melted.

Pour into mugs and top with whipped cream.

Makes about 10 cups.

Rich Cocoa

3 Tbl. sugar
2 Tbl. cocoa
1/4 c. water
1 1/4 c. milk
1/2 c. light cream
1/2 tsp. vanilla extract

In medium saucepan, combine sugar and cocoa; add water, stirring well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in milk and cream. Heat to serving temperature. Do not boil. Remove from heat; add vanilla.

Makes 3 servings.

This recipe using leftover turkey comes from the Mayo Clinic.

Turkey Chili

1 pound chopped leftover turkey
1/2 cup chopped onion
2 cups unsalted canned tomatoes
4 cups canned kidney beans, rinsed and drained
1 teaspoon sugar
1 1/2 tablespoons chili powder
2 cups chopped celery
8 tablespoons fat-free sour cream

In a soup pot, add the turkey and onion. Saute over low heat until the onions are translucent. Stir in the tomatoes, kidney beans, sugar and chili powder. Cover and cook for 10 minutes. Add the celery and cook for another 10 minutes.

Ladle into warmed individual bowls and top each with 1 tablespoon sour cream. Serve immediately.

Make a gift basket of soup mix (don’t forget the instructions!) and homemade crackers. If you want, add mugs, soup bowls, holiday potholders, or a soup ladle.

French Market Soup Mix

1 lb. dried navy beans
1 lb. dried pinto beans
1 lb. dried Great Northern beans
1 lb. dried green split peas
1 lb. dried yellow split peas
1 lb. drieddried lentils
1 lb. dried black-eyed pea
1 lb. dried baby limas
1 lb. dried large limas
1 lb. dried black beans
1 lb. dried red beans
1 lb. dried soybeans
1 lb. dried barley pearls

Combine all ingredients. Spoon evenly into 14 1-pint jars or zipper-lock bags. Attach the following recipe.

French Market Soup

2 cups soup mix
2 quarts water
1 ham hock
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 (16 oz.) can whole tomatoes, undrained and chopped
1 large onion, chopped
1 clove garlic, minced
1 chili pepper, chopped
1/4 cup lemon juice

Wash beans; place in a Dutch oven. Cover with water 2″ above beans, and soak overnight. Drain beans; add 2 quarts water, ham hock, salt, and pepper. Cover and bring to a boil; recude heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally.

Remove ham hock from soup. Remove meat from the bone, chop meat, and return it to the soup.

Makes 2 1/2 quarts.

Whole Wheat Crackers

1 1/2 cups flour
1 1/2 cups whole wheat flour
1 tablespoon sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
Butter, melted

Preheat oven to 350 degrees.

Mix flours, sugar, baking soda and salt. Stir in buttermilk and oil. Shape dough into 6 balls.

Roll each ball into 9″ square on lightly floured cloth- covered board. (Be sure to roll out the dough as thinly as possible so the crackers will be crisp.) Cut into 2-1/4″ squares; brush with butter. Place squares on ungreased cookie sheet. Sprinkle with coarse salt.

Bake 8 to 10 minutes or until crisp and golden.

Make about 8 dozen.

Chocolate Nut Bars

1 cup butter, at room temperature
1/2 cup sugar
1/8 teaspoon salt
2 cups flour
1 (14 oz.) can sweetened condensed milk
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
1/2 teaspoon vanilla

Beat butter on medium in a large mixing bowl for 30 seconds. Add sugar and 1/8 teaspoon salt; beat until combined. Beat in the flour on low speed. Press two-thirds of the dough into the bottom of an ungreased 13″x9″x2″ baking pan.

Combine condensed milk and the chocolate in a medium saucepan. Stir over low heat until the chocolate melts and the mixture is smooth. Remove from heat.

Stir in nuts and vanilla. Spread the mixture over the crust. Dot with remaining 1/3 of the crust mixture.

Bake in preheated 350 degree oven for about 35 minutes or until golden. Cool thoroughly in the pan on a wire rack.

Cut into 25 bars.

Cherry Bonbon Cookies

1/2 cup butter
1/4 cup confectioners sugar
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts
1 cup flour
24 candied cherries
Confectioners sugar frosting

Cream together butter, sugar, and vanilla. Stir in walnuts and flour until well blended. Cover and chill for 30 minutes or until firm enough to handle.

Preheat oven to 350 degrees.

Divide dough into 24 equal pieces. Place a cherry in the center of each and, with floured hands, mold dough around the cherry to cover completely. Place 1″ apart on ungreased cookie sheets; chill 15 minutes.

Bake for 15 minutes or unti golden brown. Remove to racks to cool.

Set cookies on racks over wax paper. Spoon frosting over cookies, allowing it to run down the sides. (Scrape up any that drips onto paper and reuse.)

Makes 24.

Frosting
In a small bowl, mix together 1 cup confectioners sugar, 1 to 1 1/2 tablespoons water, and2 drops of food coloring until smooth. Cover with plastic wrap until ready to use.

Chocolate Surprise Cookies

1/2 cup butter (no substitutes)
1/4 cup butter-flavored shortening
1 cup sugar
1/2 teaspoon baking powder
1/2 teasoon salt
1 egg
2 egg yolks
2 teaspoons vanilla extract
2 1/2 cups flour
1/3 cup powdered sugar, sifted
2 tablespoons unsweetened cocoa
1 tablespoon melted butter
1/4 teaspoon almond extract
colored sugar or sprinkles

Beat butter and shortening on medium for 30 seconds. Add 1 cup sugar, baking powder, and salt and beat until combined. Beat in egg, yolks, and vanilla. Beat in flour.

Put 3/4 cup of the dough into a small bowl and add powdered sugar, cocoa, and melted butter. Beat well. Shape into 1″ balls.

Beat almond extract into remaining dough.

Preheat oven to 375 degrees.

Mold about 1 tablespoon of the almond-flavored dough around each cocoa ball. Roll each cookie gently in colored sugar or sprinkles and place 2″ apart on greased cookie sheets.

Bake for 10 to 11 minutes or until the bottoms are lightly browned. Cool on pan for one minute, then transfer to racks. Cool completely.

Makes 30.