Sausage gravy...  Who doesn't love sausage gravy?  I mean, it's creamy, savory, and just a great way to start the day.  Whenever I go somewhere for breakfast and see sausage gravy on the menu, I do a little happy dance in my chair.  It isn't the easiest to find in New England, so I think it's worth a little chair dance.

I think it goes without saying that any sausage gravy served at Walt Disney World would also be worthy of a little chair dance, which probably explains the requests I've gotten for the recipe over the last few weeks.  It seems people really, really want to know how to make Whispering Canyon Cafe's famous sausage gravy.  Served on a platter as part of their all-you-can-eat skillet or as a delicious side on top of a homestyle buttermilk biscuit, this is the best way to get a sausage gravy fix.  I may even stay here at Wilderness Lodge one day...  Just for the gravy.

There are no super secret tricks to this recipe and I think many will find that this is a pretty standard recipe for this southern classic.  In fact, it's pretty close to the recipe I use when I make it at home.  While this recipe is pretty much perfect as-is, some fun ways to dress it up include adding a bit of nutmeg or maple syrup, or switching out black pepper for something spicier.  My secret recipe for sausage gravy includes adding a shot of rum...

Serve this on top of your favorite carb.  Homestyle biscuits, potatoes, toast, or for those who really like a hearty meal, with omelettes or sliced ham.

~~~~  °o°  ~~~~

Sausage Gravy

As is served at Whispering Canyon Cafe, Disney's Wilderness Lodge Resort

 

°o°  1 pound ground sausage  
°o°  3 tablespoons flour  

°o°  1 1/2 - 2 cups of milk  

°o°  Salt, to taste  

°o°  black pepper, to taste  

Cook sausage in large skillet over medium-high heat until browned, cooked through, and no pink remains.  Stir in flour and stir until completely incorporated with sausage fat.  Add milk and whisk.  Bring to a boil and allow to boil whisking constantly, 2-3 minutes, or until thickened.  Remove from heat and add salt and pepper to taste.        

~~~~  °o°  ~~~~

Unknown

Being a Northerner, I think it's fair to say my experience with barbecue isn't what most people in the southern half of the US enjoy.  While I've had awesome barbecue before, and we even have an amazing BBQ joint a few hours away, it just isn't something I get a chance to eat a lot.  Even when I make it, which isn't often, I tend to either rely on sauce from a bottle or a sauce I kind of trial-and-error my way through to something that, I think, tastes pretty good.  So I was pretty pumped to try a tested, and really popular, barbecue sauce recipe from Boma.

This is super easy to make, even for barbecue newbies like me.  I think the big trick is making sure you don't burn the brown sugar and allowing enough time for the Coca-Cola to reduce to a syrup.  It does take about 20 or so minutes, and all but 17 of those minutes I asked myself "is this really going to reduce or did I mess something up?"  Trust me, it takes what feels like forever, but it does get there.  Eventually.

Overall, I think the sauce is pretty delicious.  It is the right combination of sweet, spicy, and tangy.  I was surprised I couldn't really taste the Coca-Cola like I thought I would, but it was delicious.  It was a pretty big hit around the house too.  I think I, finally, I have a great barbecue sauce recipe for those days I want to make my poor, New Englander attempt at barbecue!

It also kind of gets me a little anxious to try Boma...

~~~~  °o°  ~~~~

Coca-Cola Barbecue Sauce

As is served at Boma, Animal Kingdom Lodge

 

°o°  1 tablespoon olive oil
°o°  1 onion, diced  
°o°  1 ounce minced garlic  

°o°  2 jalapeno peppers, seeded, minced  

°o°  4 ounces brown sugar, packed 

°o°  24 ounces Coca-Cola

°o°  2 ounces vinegar  

°o°  2 cups ketchup
  

In a large saucepot, warm olive oil and onions and cook until caramelized.  Add garlic, peppers, brown sugar and cook until brown sugar melts.  Stir constantly.  Quickly add Coca-Cola and deglaze the pan.  With heat at medium high, reduce mixture until a thick syrup, about 20 minutes.  Stir frequently.  Add ketchup and whisk.  Return to a simmer and allow to cook another 20 minutes.  Serve warm or cool.

~~~~  °o°  ~~~~

Unknown

Chef Ramsay says making chocolate lava cake is one of the hardest baked goods to make.  Cook it too little, it collapses on itself.  Cook it too long, it's basically a brownie that is slightly underdone.

Challenge accepted Chef Ramsay.

I've only actually had a lava cake twice...  The first time I made it myself, not really knowing what I was making.  I remembered it tasted good, but it was before lava cakes were really a thing and everybody I served it to thought I had just an underdone cake.  Dramatic effect was nulled by suspicious questions of "are you sure you cooked it enough?"  The second time I had lava cake was actually at a local Italian restaurant and it was overdone.  I cut into it happily waiting for my rush of "lava" and...  Nothing.  It was like slicing into a cake.  Talk about disappointing!

When I made this and got it right on the first shot, I'm not going to lie, I felt a huge sense of accomplishment.  Watching the chocolate flow out of the cake is just so fun and so cool.  I wish I could describe the taste...  It's really, really chocolatey without being sweet or bitter.  Since I'm a lover of warm desserts, this was the perfect mix of cake and gooey warmth.  It's a chocolate lover's dream!

The cake itself is very easy to make, it's the timing on the baking that's a real trick.  My three tips are make sure that you grease the dickens out of the custard cups for the cake and put a ton of sugar in to coat.  That makes getting it out so much easier, and it increases the chance that your cake won't fall or get nicked when you're taking it out of the custard cups.  Second, watch these in the oven like a hawk.  Your window of opportunity on getting this right is so, so, so short.  This more than any recipe I've done is relying more on judgement as to if it's done and not a flat cooking time.  Third...  When the top starts to crack, the center is firm, but it doesn't spring back when lightly touched, and the edges start to pull away from the cup...  Then it may be done.  Pull it out, run a knife around it, pop it out as gently as possible, and serve it immediately.

I think this is certainly one of the most fun desserts I've served in awhile and it was a huge hit around the house.  I loved how dramatic it was cutting it open and its the perfect non-traditional, almost fancy dessert that really makes an impact.  And it taste like heaven!

~~~~  °o°  ~~~~

Chocolate Lava Cake

As is served at California Grill, Disney's Contemporary Resort

 

°o°  8 ounces semisweet baking chocolate  
°o°  1 cup butter  

°o°  5 egg yolks  

°o°  4 whole eggs

°o°  3/4 cup granulated sugar (and more for dusting pans)  

°o°  1/3 cup all-purpose flour
°o°  powdered sugar, for dusting

Preheat oven to 375 and grease custard cups with butter or non-stick spray.  Coat with granulated sugar and shake out the excess.  Set aside on a baking sheet.

In a double boiler, melt chocolate and butter until completely melted, incorporated, and smooth when mixed.  Remove from heat for about 10 minutes to allow it to cool slightly.

In a separate bowl, combine eggs and beat using an electric mixer.  After eggs are thoroughly beaten and are a lemon color, add sugar.  Beat vigorously for several minutes until incorporated and slightly airy, but still thick (like a custard).  Drizzle in cooled chocolate mixture and fold until blended entirely.  Sift in flour, mix lightly for another minute.

Pour into prepared cups until about 3/4 full.  Bake at 375 for 25-35 minutes depending on your container.  When the top is set, the sides are beginning to pull away from the dish, but the center does not spring back when touched, cakes are done.  Do not overbake.

Run a butter knife around the edge of the cake and dish to loosen, place a plate face down over the dish and flip.  If the cake does not come out, hit it slightly to loosen further.

Serve immediately dusted with powdered sugar and served with ice cream, if desired. 

~~~~  °o°  ~~~~

Unknown

When they told me how to make this at Disney's Pop Century Resort, I figured this was the easiest recipe on earth.  Really, it's not even a recipe it's just so blasted easy.  Then, what I thought was an easy recipe turned out to be a learning experience.

I was told that this recipe was "as easy as" putting cotton candy on lemonade.  I was told under no uncertain terms, put the lemonade in the cup, put the ice in the lemonade, put the cotton candy on top and "it would be fine."  It'd melt, but it wouldn't melt quickly...  Because when I ordered this at Pop Century the day it hit the menu (nice to be on the ground floor of a food craze at Disney, I have to admit), my cotton candy floated there for a good several minutes.  So I took what they said at face value and figured it wouldn't melt.

Lies.

I made this and as soon as I put the cotton candy on top, it melted and was gone.  I did this about five times with the same result.  Melted and gone in less than a second.  The only reason I can think of why this happened is because I used commercially bought bagged cotton candy while they use spun fresh cotton candy, or maybe they do something to it that they just forgot to tell me, like freeze it or something.  Either way, I put this in the lemonade, it was gone in about half a second, totally melted.  

That said, it was still a big hit, and the kids loved watching the cotton candy melt and disappear.  Honestly, I think they liked it far more than if it had just floated on there.  I have
to admit, it is cool to watch it melt, leaving behind a little poof of rainbow color that tints the lemonade a cool electric blue. And really, while it doesn't look the same, it certainly does taste exactly the same.  It really did bring me back to cool nights on a lounge chair outside of the food court at Pop, watching people play in the pools or stream back into the hotel after a day at the parks.  It really was quite nice.

However, this brings me to the second thing I learned...

This relaxing effect does not occur when you give it to children.  I was hoping I'd be the cool mom who gave everybody the cool drink for a birthday party.  Well, I was, but I also became mom of three children who should have been winding down for bed but were actually bouncing off the ceilings.

So many lessons learned...  

~~~~  °o°  ~~~~

Cotton Candy Lemonade

In the style of what is served at Everything POP! Food Court, Disney's Pop Century Resort

 

°o°  Minute Maid Lemonade, chilled  
°o°  water, chilled  

°o°  crushed ice  

°o°  cotton candy, any flavor and color 

Mix three parts Minute Maid Lemonade to one part chilled water.  Add ice.  After serving, top with cotton candy and watch it melt! 

Suggested that each serving is made individually and not in a pitcher.

~~~~  °o°  ~~~~

Unknown

When I get random requests for recipes from food at the All-Star Resorts, I won't lie, I always think it's kind of a joke.  When I think about the All-Star Resorts, I don't exactly think of "fine dining."  Having stayed at Disney's All-Star Music once, the food court just never hit me with exciting food in the way Disney's Pop Century Resort did.  Truth be told, I'm not alone.  The All-Star Resorts aren't just on anybody's dining map.  You never hear anybody say "make sure you grab dinner at the All-Stars!" especially to those not staying at an All-Star.  That's not to say it's gross, just that people expect hot dogs, hamburgers, and similar food and when so much great food is at your doorstep (the All-Stars are an incredibly short bus ride to Animal Kingdom), why would you waste valuable stomach space on a hamburger?

I finally gave in and made something from the All-Star Resorts.  I have to say, I'm pretty surprised...  It actually is way different than what I thought the All-Star Resorts serve.  It's surprisingly hearty, different, and extremely delicious!  Now I'm rethinking the whole "you can skip the All-Stars" thing.

I made this recipe exactly as shown, but I noticed there was a lot of oil in the bottom of the dish...  Way too much.  If I were to make this again, I'd definitely use only about 1/4 of a cup of oil (keep this in mind as the recipe I share below is the "official" recipe with the higher oil amount).  Also, the recipe doesn't call for slicing or chopping the sun-dried tomatoes, so I'd probably do that too.  While gorgeous as big chunks of tomato, they're really unwieldy to eat.  While the spinach can easily replaced by basil for

those who don't like it, honestly you can't really taste anything distinctly spinichy.  It passed the kid taste, so that means it must have been pretty mild!

Overall, this dish was surprisingly good, certainly of the quality of our local Italian restaurant.  My other half said he thought it was one of the best pasta dishes I'd made from Disney so far which was a huge surprise.  It's definitely super cheesy without being gooey and very flavorful with a nice undertone of garlic that's not overpowering.  I said I'd maybe use less cheese next time, but my husband said that the over-cheesyness of it was the best part.  Personally, I loved the contrast the breaded chicken gave to the dish.  It made it super hearty and really filling.  When it comes to pasta, I usually hate chicken anywhere in it, but with this pasta, I was actually trying to pick out the chunks of chicken to eat first.  And the kids, other than the issues with the sun-dried tomatoes being too chewy, even our pickiest eater demolished the whole plate.      

Plus, look how pretty this is!  Great for impressing company who happen to arrive at dinner, right?

~~~~  °o°  ~~~~

Chicken Asiago Pasta

As is served at The All-Star Resorts

 

°o°  3/4 cup sun-dried tomatoes  
°o°  3/4 cup olive oil  

°o°  1 tablespoon minced garlic  

°o°  1 3/4 cup fresh spinach  

°o°  1 cup flour  

°o°  1/2 teaspoon salt  
°o°  1/8 teaspoon pepper  
°o°  1 pound boneless, skinless chicken breast     

°o°  2 tablespoons olive oil  

°o°  1 tablespoon butter 

°o°  1 12-ounce box of penne pasta  

°o°  1 1/2 cup grated Asiago cheese

°o°  1 1/2 cup grated Parmesan cheese

Combine tomatoes, olive oil, garlic, and spinach in a large bowl; set aside.  Combine flour, salt, and pepper in a large bowl, set aside.

Pound chicken breast to about 1/2 inch thickness and cut into strips horizontally, about 2 inches wide and 2 inches long.  In the meantime, add olive oil and butter to a large skillet over medium heat.  Dredge chicken strips in the flour mixture and then add to the skillet (make sure the butter is melted and the oil is to temperature).  Cook for 2-3 minutes or until golden brown, then flip and cook the other side an additional 3-5 minutes or until cooked through.  Remove from oil and keep warm.

While the chicken is cooking, bring a large pot of salted water to boil and cook the pasta according to package directions until al dente.  When cooked, drain (do not rinse pasta) and return to the large pot, add the tomato and olive oil mixture and toss to coat.  Add chicken and toss, then add the two cheeses and toss to coat.  Serve immediately.  Dish should be warm.  

~~~~  °o°  ~~~~

Unknown

I've never actually made beef bourguignon before, but it was been something I wanted to try after watching "Julie & Julia."  It looked like a combination of simple flavors, paired with simple techniques and patience with the ultimate payoff of a great dish with complex flavors.  After discovering a Disney recipe for it, I knew I just had to give it a shot.

This recipe didn't disappoint.  The meat melted in my mouth like butter and the flavors were just out-of-this-world...  I even overcame my hatred of mushrooms. And it was really neat to prepare and eat a dish with history to it, both in Walt Disney World and the culinary world in general.  At Disney, this dish used to be one of the top offerings in the most exclusive of restaurants.  Everywhere from Chef Mickey's to the Food and Wine Festival served a version of this dish.  Perhaps the most famous version was found at King Stefan's Banquet Hall.  In the 90's, King Stefan's was the signature dining experience to end all dining experiences at Disney.  Located in Cinderella's Castle, the menu was made up of all sorts of fancy, signature meals and the beef bourguignon was the top of that list.

Today, King Stefan's is long gone, having been replaced by Cinderella's Royal Table, and beef bourguignon has also largely filtered off the menus around Walt Disney World.  While it does still make a yearly appearance at the Food and Wine Festival and occasionally it appears as a seasonal dish at various restaurants, it's not the staple it once was on the menus at Disney.

While I get that it's a somewhat dated dish, more vintage 80's than modern and innovative, it's a

shame because this dish is easy to make, has a surprisingly complex flavoring, and has a very home-style feel to it which makes it satisfying in a way that some modern dishes just aren't.

Now, I know there's somebody reading right now and wondering if I made a typo...  "Wait, in Cinderella's Castle, there was a restaurant called 'King Stefan's Banquet Hall?'  Isn't King Stefan Princess Aurora's father?  Why would Sleeping Beauty's father have a restaurant in Cinderella's Castle?"  Well, this did create a lot of confusion (which is why I think the restaurant ultimately was renamed to "Cinderella's Royal Table"), but the answer is surprisingly simple and has a degree of amazing historical accuracy to it.  Many believe that the reason the restaurant was named King Stefan's Banquet Hall was because it was a regal sounding name to fit with the regal surroundings of the castle.  Because Cinderella's father was unnamed and even Prince Charming's true name was a mystery, the best the Imagineers could come up with was to name the castle restaurant after King Stefan of "Sleeping Beauty" fame.  But the Disney Imagineers are pretty clever people...  It doesn't make sense that this was "the best" they could come up with.

Well, the real reason the restaurant in Cinderella's Castle was named after King Stefan is because historically castles had multiple banquet halls, a main banquet hall for the day-to-day festivities, then banquet halls for visiting royalty.  These banquet halls were often named after the rulers of the neighboring allied kingdom's ruler.  For example, King Henry VIII had a banquet hall named after the King of Spain to denote the close relationship he had with the family of his first wife, Queen Katherine of Aragon.  It was a tribute and an offering that showed that, should the rulers/representatives of that castle come to visit, that they should feel welcomed.  A regal "my home is your home" gesture.  By having a banquet hall dedicated to King Stefan at Cinderella's Castle, it's an acknowledgment that the kingdom where Cinderella lives (Walt Disney World) is allied with the kingdom where Princess Aurora resides (Disneyland).  It was the subtle tie between the two parks and a sweet tip-of-the-hat from the newer park to the original park.

Knowing that, it's kind of a bummer the name got changed!

~~~~  °o°  ~~~~

Beef Bourguignon

As was served at Chef Mickey's, Disney's Contemporary Resort, King Stefan's Castle, Magic Kingdom, and Food and Wine Festival, EPCOT

 

°o°  3 tablespoons olive oil  
°o°  2 pounds beef tips, cut into cubes  

°o°  1 1/2 cups onion, diced  

°o°  1 cup fresh crimini mushrooms  

°o°  1 cup button mushrooms  

°o°  2 tablespoons flour  

°o°  3 tablespoons tomato paste  

°o°  1 1/2 cup red wine  

°o°  1 tablespoon Kosher salt  
°o°  1 teaspoon black pepper, freshly ground  

°o°  2 bay leaves  

°o°  1 cup beef broth 

°o°  4 tablespoons butter

°o°  Rice, noodles, potatoes, or bread (to serve under the beef)  

  

Heat olive oil in a an and sear beef tips on sides, about 10 minutes.  Add onions, mushrooms, flour, tomato paste and stir to combine.  Cook 5 minutes to bring up to temperature, just under boiling/simmering.  Add wine to deglaze the pan, scraping browned bits off the bottom of the pan.  Add salt and pepper, bay leaves, and beef broth.  Bring to temperature again.

Lower heat to low so that liquid goes to a simmer.  Cover and simmer on low for 45 minutes, stirring every 10 minutes or so.  

After 45 minutes to an hour, or when meat is fork tender, remove from heat and stir in butter until totally melted.  Serve immediately over rice, noodles, mashed potatoes, or bread.  Remove bay leaves before serving.

~~~~  °o°  ~~~~

Unknown

I didn't mean to do two breakfast recipes this week...  And I didn't mean to do yet another recipe from Disney's Polynesian Village Resort...  Yet, here we are.  I can't help it.  I love that resort and I adore their food options.  What other place has more classic dining experiences under one roof than Disney's Polynesian Village Resort?  Dole Whips, chicken wings, welcome bread...  It's all amazing!  But what food-related profile of Disney' Polynesian Village Resort would be complete without mentioning possibly the most famous, the most sought after, the most coveted breakfast of all?

That's right...  Tonga toast.

Oh, Tonga toast...  Let's talk about the fanatical, devoted fanbase that people have for Tonga pineapple pancakes and Tonga toast.  You wake up to that smell every morning?  You just have to have it.  You can't blame them for being practically obsessed with it.  And the people not at the Polynesian?  Let's just say I've seen some insane daily plans from people, plans that involve getting up super early, taking multiple buses, or walking a mile just so they can get to the Polynesian to have their slice of Tonga toast.  It's no joke people...  Tonga toast is a big thing.
toast.  The Run Disney runners are obsessed with it because it's a bounty of perfect race foods...  Bananas, carb-loaded toast, heaping piles of sugar.  I think Kona Cafe becomes on par with Be Our Guest during race weekends in terms of how hard it is to get a reservation.  Runners want their Tonga toast.  Guests at Disney's Polynesian Village resort are equally as obsessed with the stuff.  How can they not be? Every morning the only smell that hits you in the lobby is

I didn't get the magic of the Tonga toast until I stayed at Disney's Polynesian Village Resort for the second time.  On our last day, my mom had ordered it at Kona and I tried a bite.  That one bite left me hooked.  It was sweet banana heaven on a plate (my mom didn't like it...  She's not a fan of French toast...  I know, she's crazy).  I very nearly regretted ordering the pineapple pancakes instead.  Nearly...  I'm obsessed with pineapple.

Anyway, this is like an eggless banana-stuffed french toast meets sweet Monte Cristo sandwich.  Banana is stuffed in bread, deep fried until golden, drenched with sugar and cinnamon and served warm, sometimes with syrup, sometimes without.  Occasionally people get a strawberry puree drizzle on top and I've seen one strange soul claim that ketchup (?!) on it is the bomb.

This recipe made my mouth and my tummy so happy (then immediately made it sad again because I'm on a diet for the Wine and Dine Half Marathon and sugar coated toast isn't part of the training plan).  This tastes exactly, to the smallest detail, exactly like what they serve at Kona Cafe.  Sweet, warm, banana so warm it's gooey, crunchy, and just plain good.  It smells like heaven, it tastes like heaven.  Put a blindfold on me and turn on some tropical music and I'd tell you I was sitting in a gorgeous tropical-themed lobby of one of my favorite resorts getting ready to grab a monoral for a day at EPCOT.

The morning before the half marathon in November, I have a breakfast scheduled at Kona for 7:30.  I'm going to go, load up my plate, and eat this like I'm about to run 13.1 miles and not regret a bite of it.  I can't remember a recipe that's made me this antsy to get back to Walt Disney World as this one has.        

~~~~  °o°  ~~~~

Tonga Toast

As is served at Kona Cafe and Capt. Cook's, Disney's Polynesian Village Resort

 

°o°  1 cup granulated sugar  
°o°  2 teaspoons cinnamon  

°o°  1 loaf sourdough bread, sliced into 2 inch thick pieces  

°o°  2 bananas, peeled, cut in half crosswise, then sliced lengthwise  

°o°  canola oil  

Mix sugar and cinnamon until completely blended in a large, flat bowl or dish.  Set aside.

Take the thick-sliced sourdough bread and cut in the middle, but not all the way through, making a hot dog-bun like cut.  On one side, scrape out a very small amount of bread, but do not scrape all the way through (you're creating a small well).  Stuff with 3 pieces of banana.  Set aside.

Add enough oil for frying to a deep pot or pan and heat until 350.  Add stuffed bread to oil and fry for 1 minute.  Carefully flip and fry the other side an additional minute.  Carefully remove and allow extra oil to run off, then place the toast in the cinnamon and sugar mixture.  Coat liberally on both sides with cinnamon and sugar.  Put on a wire rack or paper towel to drain for 1 minute.  Repeat process with other stuffed toast pieces.

Serve warm with maple syrup, strawberry drizzle, fresh fruit, or as a stand-alone meal.    
=

~~~~  °o°  ~~~~

Unknown

I've heard a lot about the breakfast pizza at Chef Mickey's...  Next to Mickey Waffles and Dole Whips, the breakfast pizza is one of the most talked about "must have" foods at Walt Disney World.  While certainly most commonly attached to Chef Mickey's, I can say that I've also seen it in various forms at Tusker House, Crystal Palace, and other breakfast buffets.  That said, I can't say I've ever tried it...  I don't know, I like eggs (but they're not my favorite) and I enjoy pizza, but something about it just didn't seem to pair well.  Clearly, I didn't get what the fascination was and I was OK with that.

My son, however, talks about when he went to Chef Mickey's and had breakfast pizza with the same enthusiasm that people reserved for when they met The Beatles.  There were three things he could share about his trip...  He went to Animal Kingdom Lodge, he saw lots of animals, and he had breakfast pizza with Mickey at Chef Mickey's.  Could he remember what rides he did?  Nope.  Did he remember which parks he saw?  Nope.  The characters he saw?  Kind of.  Where he ate? To listen to him talk, it was Chef Mickey's and breakfast pizza the whole trip.

Considering how wild he was about the pizza and that yesterday was the first day of school (we start after labor day in our area...  Don't be too jealous, we go to school until about July), I figured it'd be a nice treat for him.  This really was a "the kids will like it, just make it" recipe.  Even my husband was kind of "yeah, I'll try it" but overall not to excited to eat it.

I realized that this wasn't exactly what I thought it was as I was putting it together.  It's more of a

really thin, cheesy quiche than scrambled eggs baked with cheese on a pizza crust, which is what I thought it was.  Putting it together was super easy and fast (big plus) and it didn't create a lot of dishes (super big plus).  When I served it, the kids went nuts!  I didn't get half as much fanfare for doing a full Thanksgiving dinner as I did for this pizza.  Everybody had at least 2 slices...  Obviously this means this passes the kid test with flying colors.  It also got the thumbs up from my husband who also had more than just a couple slices.

After eating it, I have to say that I've judged breakfast pizza wrong for all these years.  It's actually really, really good!  You can really taste the different cheeses and there is an undertone of quiche-like eggyness to it that's not dominating or overwhelming.  Personally, I think copious amounts of bacon or sausage would make this the perfect meal (isn't that how it's served at Tusker House?  I think it is, actually), but it's really good just with the cheese and eggs.  Something fast, kid-pleasing, and easy to put together? For sure my dinner table will be seeing this meal again.

~~~~  °o°  ~~~~

Breakfast Pizza

As is served at Chef Mickey's, Disney's Contemporary Resort

 

°o°  2 eggs  

°o°  1/4 cup heavy cream

°o°  1/2 teaspoon salt  

°o°  black pepper, to taste
°o°  1/2 cup mozzarella cheese, shredded  

°o°  1/2 cup provolone cheese, shredded  

°o°  1 cup cheddar cheese, shredded 
°o°  12-inch pizza shell, precooked  

Preheat oven to 375.

Combine eggs and cream.  Beat using a fork until eggs are well blended into the cream.  Add salt and pepper and stir.  Toss in cheeses and stir until cheese is well mixed and coated with the egg mixture.  Pour into the pizza crust (for best results, put pizza crust on foil lined baking sheet or pizza stone).  Bake for 12-15 minutes in preheated oven until the center of the cheese mixture is set (it won't jiggle while being moved), cheese is melted and starting to turn golden.

Cut and serve immediately.

~~~~  °o°  ~~~~

Unknown