7 Layer Taco Dip

Why 7 layers?

How many wonders of the world are there? Seven.

What you need:

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

What to do:

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

50 Things to make with Bacon

1. Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon, 1/2 minced jalapeño, some lime juice and salt.

2. Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated parmesan and cheddar.

3. Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil; drain and crumble. Add 1/2 sliced red onion, 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon.

4. Bacon Kraut Cook 8 ounces diced Canadian bacon and 1 chopped onion in olive oil. Add 3/4 cup each beer and water, and 1 pound rinsed drained sauerkraut. Simmer 20 minutes.

5. Bacon Reuben Spread Russian dressing on rye toast. Top with Bacon Kraut (No. 4) and Swiss cheese. Broil until melted.

6. Bacon-Apple Sandwiches Spread a split baguette with honey mustard. Fill with cooked bacon, sliced brie and apple, and lettuce; add salt and pepper. Slice.

7. Cobb Club Spread 3 slices toast with soft blue cheese and mayonnaise. Layer with grilled chicken, cooked bacon, avocado, tomato, romaine and hard-boiled egg to make a double-decker sandwich.

8. Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon.

9. PB&B Sandwich peanut butter, banana and cooked bacon with white bread. Cook in a buttered skillet.

10. Croque Monsieur Spread dijon mustard on sliced challah; sandwich with Canadian bacon and shredded gruyère. Whisk 1 egg with a bit of milk and nutmeg; dip the sandwiches in the egg mixture and fry in butter.

11. Bacon Quiche Cook 6 ounces diced slab bacon in a skillet; drain. Cook 2 sliced leeks in 3 tablespoons drippings. Spread the leeks, 2/3 cup shredded gruyère and the bacon in a prebaked 9-inch tart crust or pie crust. Whisk 2 whole eggs, 2 yolks, 1 cup cream, and salt and pepper; pour over the cheese. Bake at 375 degrees F, 25 minutes.

12. Clams Casino Mix melted butter with lemon juice, minced garlic and parsley. Drizzle over littleneck clams on the half shell; top with crumbled cooked bacon and breadcrumbs. Broil 4 minutes.

13. Stuffed Mushrooms Mix 1/2 cup each grated parmesan and breadcrumbs, 4 slices crumbled cooked bacon and 2 tablespoons each parsley and olive oil. Stuff into mushroom caps, drizzle with olive oil and bake at 350 degrees F, 20 minutes.

14. Bacon-Wrapped Scallops Wrap bacon around scallops; secure with toothpicks. Broil, turning, until crisp, 8 minutes.

15. Bacon-Wrapped Dates Stuff pitted dates with blue cheese and wrap in bacon. Secure with toothpicks. Broil, turning, until crisp, 5 to 6 minutes.

16. Spaghetti Carbonara Boil 1 pound spaghetti; drain and reserve 1 cup pasta water. Meanwhile, cook 1/2 pound diced pancetta and 3 sliced garlic cloves in olive oil. Whisk 2 eggs, 1 cup grated parmesan, 1/4 cup chopped parsley, 1/2 to 1 cup pasta water and some pepper; toss with the hot spaghetti and pancetta.

17. Pasta Frittata Beat 6 eggs with 1/4 cup milk. Stir in 4 cups leftover Spaghetti Carbonara (No. 16) and 1/2 cup grated parmesan. Cook in an oiled nonstick skillet over medium-low heat until set, 8 minutes per side.

18. BLT Pasta Cook 8 slices bacon; drain and chop. Cook 1 chopped red onion, 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne, 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with parmesan.

19. Pasta Amatriciana Cook 4 ounces cubed pancetta in olive oil. Add 1 chopped onion and cook until soft. Add a 28-ounce can whole tomatoes (crushed by hand), a pinch of red pepper flakes and 1 cup water; simmer until thick, 20 minutes. Toss with 1 pound cooked spaghetti.

20. Bacon-Wrapped Trout Stuff whole trout with lemon slices and thyme sprigs; season with salt. Wrap in bacon and cook in a skillet over medium-high heat, 4 minutes per side.

21. Bacon Nuts Beat 1 egg white until frothy; toss with 2 cups mixed nuts, 2 teaspoons Cajun seasoning, 2 tablespoons brown sugar and 4 slices crumbled cooked bacon. Bake at 325 degrees F, 10 minutes.

22. Bacon-Beer Mussels Cook 1/4 pound chopped slab bacon in a pot with 1 sliced onion. Add 3/4 cup beer, some thyme sprigs and 3 pounds mussels. Cover and cook until the mussels open, 5 minutes. Stir in 2 tablespoons each chopped parsley and whole-grain mustard.

23. Bacon Burgers Pulse 1 pound chopped bacon in a food processor. Form into four thin patties; cook in a skillet over medium heat, 10 to 12 minutes per side. Serve on buns.

24. Bacon-Sage Patties Make Bacon Burgers (No. 23), adding 1 tablespoon chopped sage and 1/2 teaspoon pepper to the mix.

25. Bacon Pizza Top a round of pizza dough with tomato sauce, shredded mozzarella, thinly sliced onion, crumbled cooked bacon and salt. Bake at 500 degrees F, 10 minutes. Drizzle with olive oil.

26. Bacon Meatballs Pulse 6 ounces pancetta in a food processor. Add 1 cup breadcrumbs, 1/2 cup each chopped onion, chopped parsley and grated parmesan, 4 garlic cloves, 2 eggs, and salt and pepper; pulse to combine. Form into small balls. Brown in a skillet with olive oil, then simmer in tomato sauce until cooked through.

27. Bacon-Wrapped Steak Rub 1 1/2 pounds beef tenderloin with minced garlic, rosemary, salt and pepper. Wrap with bacon. Sear on all sides in an ovenproof skillet, then roast in a 400 degrees F oven until the meat registers 125 degrees F, 20 minutes.

28. Bacon Fried Rice Cook 1/2 cup chopped bacon in a skillet. Add 1/2 cup chopped scallions and 4 cups cooked rice; stir-fry until hot. Add 3 beaten eggs and 1 teaspoon each sesame oil and grated ginger; stir-fry until the eggs are set.

29. Bacon Buns Mix 1/4 cup each diced ham and crumbled cooked bacon. Place 1 tablespoon in the center of 8 refrigerated biscuit dough rounds; fold over and crimp. Bake at 350 degrees F, 15 minutes.

30. Tomato-Bacon Gravy Cook 6 slices chopped bacon in a skillet; drain. In the drippings, simmer a 28-ounce can whole tomatoes (crushed), 1/4 cup water, 1 1/2 teaspoons sugar, and salt and pepper, 20 minutes. Add the bacon.

31. Hot Bacon-Crab Dip Mix 8 ounces each cream cheese and crabmeat, 1 cup crumbled cooked bacon, 1/2 cup mayonnaise, 3 chopped scallions and the juice of 1 lemon. Spread in a baking dish; top with breadcrumbs. Bake at 350 degrees F until bubbly, 30 minutes.

32. Bacon Muffins Make corn muffin mix as the label directs; add 1/4 cup crumbled cooked bacon and 2 tablespoons chopped chives.

33. Bacon-Corn Sauté Cook 1/2 cup chopped bacon in a skillet; pour off half of the fat. Cook 1/2 each chopped red onion and jalapeño in the skillet until tender. Add 3 cups corn; cook 4 minutes. Add chopped cilantro, lime juice and salt to taste.

34. Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon.

35. Warm Bacon Vinaigrette Cook 4 slices chopped bacon in a skillet; drain and crumble. Whisk 3 tablespoons red wine vinegar and 1 tablespoon whole-grain mustard into the drippings; add salt, pepper and the bacon.

36. Spinach-Bacon Salad Make Warm Bacon Vinaigrette (No. 35). Toss with baby spinach, sliced mushrooms and sliced red onion.

37. Bistro Salad Make Warm Bacon Vinaigrette (No. 35) but cook 2 minced shallots in the skillet before whisking. Toss with frisée and top with a poached egg.

38. Tuna–White Bean Salad Cook 1/4 pound diced pancetta and 1/2 chopped red onion in a skillet until the pancetta is crisp. Stir in 1 can each drained white beans and Italian tuna. Add chopped parsley and red wine vinegar to taste.

39. Pancetta Caprese Arrange fresh mozzarella and sliced tomatoes on a plate. Drizzle with olive oil and white wine vinegar. Sprinkle with salt, pepper, crumbled cooked pancetta and torn basil.

40. Pancetta Chips Sandwich sliced pancetta between 2 baking sheets. Bake at 350 degrees F, 25 minutes.

41. Sweet Bacon Press both sides of bacon slices in brown sugar; place on a rack set on a rimmed baking sheet. Bake at 375 degrees F, flipping once, 18 to 20 minutes.

42. Spicy-Sweet Bacon Make Sweet Bacon (No. 41) but sprinkle with ancho chile powder before pressing in sugar.

43. Bacon Grits Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon. Top with chopped chives.

44. Bacon Quesadillas Cook 1/2 cup sliced mushrooms and 1/4 cup chopped onion in butter until soft. Add 2 slices chopped Spicy-Sweet Bacon (No. 42). Spread on tortillas with grated cheddar, then fold in half and cook in a skillet.

45. Bacon-Apple Pancakes Mix 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1 grated apple and 1/2 cup crumbled cooked bacon. Cook in a hot buttered skillet.

46. Bacon Banana Bread Stir 1/2 cup crumbled cooked bacon into your favorite banana bread batter before baking.

47. Bacon-Potato Pancake Cook 2 slices bacon; drain and crumble. Shred 2 peeled russet potatoes; squeeze dry. Mix with 1/4 grated onion, the bacon, and salt and pepper. Cook in the drippings until crisp, 8 minutes per side.

48. Bacon-Egg Sandwich Fry 2 slices bacon, then fry 2 tomato slices and an egg in the drippings. Sandwich with buttered crumpets, adding a slice of cheddar.

49. Bacon Oatmeal Stir 2 tablespoons each maple syrup and crumbled cooked bacon into 2 cups cooked oatmeal.

50. Bacon Brittle Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts, 5 slices crumbled cooked bacon, 1 tablespoon butter and a pinch each of cayenne and cinnamon. Spread on a greased baking sheet to harden.

Bloomin Zukes!

Summers coming! Today, I'm sharing my favorite summer time food! Baked Zucchini Sticks and Sweet Onion Dip!

First, we’re going to examine our zucchini facts:

•Zucchini is always at the end of any A-to-Z food list;

•Zucchini and fruitcake are the undeserving targets of many a joke;

•The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America;

•And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks.

First, find yourself 3 medium-size zucchini, about 9″ to 10″ long. That won’t be hard in the summer. Don’t be tempted to use those baseball-bat-sized zucchini though; you want small, slim zucchini for this recipe!

Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zuke into 9 sticks lengthwise, then cutting into 3″ lengths, works well.

Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

While the zucchini are shedding their excess liquid, make the dip.

First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced.

Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

When the onions are medium brown, remove them from the heat.

Place the following in a small food processor or blender:

all of the caramelized onions

2 tablespoons cider vinegar

2 tablespoons honey

1 tablespoon prepared mustard

Process until fairly smooth.

Remove from the processor, and stir in 1 cup mayonnaise.

The resulting 1 1/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment.

Note that I’ve purposely not added any salt to the dip. I find that the zucchini sticks themselves, with the salt you added to drain them and the addition of Pizza Seasoning, are plenty salty. If you plan on using this dip for another purpose, you might want to add 1/4 teaspoon salt.

OK, back to the zucchini. See how they’ve started giving up liquid?

Rinse them thoroughly; you want to get rid of any excess salt. Then pat them dry.

Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil or PAM, or whatever!

Combine the following:

1 cup Panko bread crumbs

scant 1/2 cup freshly grated Parmesan cheese

1 tablespoon Pizza Seasoning or mixed Italian herbs

Mix until thoroughly combined.

Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. You’re going to dip each zucchini stick in the egg… …then roll it in the crumbs...one by one. If not, the dry mixture will get some much egg in it that it will just turn into clumps!

Place the sticks on the prepared baking sheet.

Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp.

Bottom line, bake until the sticks are a speckled golden brown…

Now, put the sticks on a plate, the dip in a nice bowl…enjoy!

Cadavre Ambulant

HEY YOU.

YEAH YOU.

WATCH OUR FILM CLASS FINAL.

"Cadavre Ambulant"

Our B rated, almost comical, Left for Dead type, zombie/horror flick!

With our WONDERFUL, unpaid actors and our little Flip cameras, edited with Windows Movie Makers. Yeah, we're totally professionals.

Banana Split Bites!

Today's best seller at the bakery: Banana Split Bites!

These are the result of receiving an order of bananas for banana bread and not receiving the flour along with it!

As a bakery, we obviously have a ton of flour. But, we usually order the amount that we need for a certain recipe, give or take a few bags, along with the other ingredients. And the excess flour we had laying around wasn't enough to make enough banana bread for a profit.

But, we needed something for the daily special!

What you need:

FIRM bananas

Chocolate- whatever kind you want to use; chocolate chips, bars, whatever!

Nonpareils sprinkles or chopped peanuts.

Ice cream- again, what ever flavor you want!

Whipped cream- I suggest canned, because it comes out prettier.

Cherries!

What to do:

Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section. 

Melt chocolate in the microwave or stove or however you can, and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.

Fill each well with ice cream (I filled mine with vanilla chocolate chip) and top with whip cream and a maraschino cherry. 

Cinnamon Roasted Almonds

Its carnival season!

Every carnival, fare, Amish market, etc has these delicious cones filled with cinnamon roasted nuts.

And every carnival, fare, amish market, etc, over charges for them.

So, today, I had to break some hearts when I said I wasn't going to buy a cone, or five.

Instead, I said I was going to go home and make some myself since I had every simple ingredient sitting at home, except the nuts. A five minutes grocery store stop and to the kitchen I went!

You can use any nut really, I chose almonds, cause they're my favorite!

What you need:

1 pound almonds (about 3 1/2 cups)

1 egg white

1 teaspoon vanilla extract

1/2 cup brown sugar, packed

1/2 cup white sugar

1/2 teaspoon salt

1 teaspoon cinnamon

What to do:

Preheat your oven to 250 F.

Separate the egg white from the yolk and discard the yolk. In a medium mixing bowl, lightly beat the egg white with a fork until frothy.

Add the vanilla and mix together. Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.

In a small mixing bowl, combine the brown sugar, white sugar, salt and cinnamon until well mixed.

Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating--or just leave them and enjoy them later after they're roasted.

Lightly grease your cookie sheet either by spraying with Pam or wiping with a paper towel dabbed with oil or shortening.

Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times so they're in one layer. You may need to use two pans if your cookie sheet isn't big enough.

Place the pan in the preheated oven and roast for a total of one hour, stirring twice (at 20 minute intervals).

A wide spatula works well for stirring without knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.

After an hour of roasting, allow them to cool. Keep them stored in an airtight container.

Homemade Sprinkles

Ever wonder what I do all day? No? Well, I'm gonna tell you anyway.

Today, I made sprinkles. I made sprinkles for 4 straight hours. Then I put them on a bunch of stuff.

Let me tell you why homemade sprinkles are so awesome:

It’s three ingredients.
It can be made in whatever quantity I want.
It can be tinted to any color I need.
And it actually tastes good!

What you need:

1 cup powder sugar
1 – 3 tablespoons milk (depending on whether you want a thicker or runnier consistency; I prefer a thicker consistency for these, roughly the same as butter cream frosting)
1 tablespoon light corn syrup

Optional:
Food coloring of choice (I would add 1 to 2 drops per cup of powder sugar, and I highly recommend gel based)
Flavored extracts (about 1/4 teaspoon of extract per cup of icing)

What to do:

Mix everything up in a bowl. The end.

To make the sprinkles, place the icing in a baggie and cut of a very small corner tip to “pipe out” dots onto parchment paper. (At work I use a pastry bag with a #3 tip, if you just have one laying around..). Each row takes roughly 15-20 seconds. They dry and are ready to be used after a few hours.

I did eight rows of 18-20 dots (roughly 160 dots) per sheet of parchment paper.

Taco Salad!

Taco salad for two!

Ingredients

• 1/2 pound ground beef
• 1 envelope taco seasoning
• 1 can chili beans, undrained
• 1/2 cup chopped green pepper
• 1/3 cup chopped onion
• 1 can sliced ripe olives, drained
• 1/4 teaspoon salt
• 2 cups corn chips
• 4 cups shredded iceberg lettuce
• 1/2 cup shredded Cheddar cheese
• 1/2 cup chopped tomato

 

Directions

1. In a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning, following directions on package. Stir in the beans, green pepper, onion, olives and salt. Set aside to cool. (Adding hot meat mixture to the lettuce with make in wilt faster).
2. On your plate, layer the corn chips, lettuce, beef mixture, cheese and tomato. 

 

 

I know you may be thinking that I left one big ingradiant out- salad DRESSING! Well, you don't nessiscarly need dressing for this salad. You can use some homemade salsa and some sour cream as dressing.

But, if you really want to mix in some dressing, here's what I recommend a chili-lime vinaigrette, or ranch with a little lime in it.

Enjoy!

Pancake jokes are for tossers.

Good Morning!

I love pancakes. I LOVE pancakes.

This is the recipie I use for FLUFFY pancakes. You can add in fruit, nuts, chocolate chips, powdered sugar,  etc.

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. 

 

I put a little butter and syrup on mine. Its a good way to start a Saturday :]

Tomato Stuffed Tomatoes

This is a great snack on a hot day! And its the simplest fix, ever.

Ingredients:

(This is a "by-taste" recipe, so there aren't really any measurements)

• Tomatoes- one per person.
• Mayo
• Crackers
• Salt + Pepper

Directions:

1. Rinse tomatoes and cut off the tops.
2. Scrape out all insides of the tomatoes and place in a bowl.
3. Mix the tomato insides with mayo (to taste, add a few spoonfuls, then taste. add more if needed).
4. Crush up the crackers (Again, a few at a time, until you like the taste) and mix in.
5. Add a bit of salt and pepper.
6. Refill the hallowed out tomatoes with the filling.

And you're done!

You can stuff tomatoes with whatever you want. Tuna-fish salad with GREAT in tomatoes!!

Man-Approved Burger

It's starting to get warm out! Fire up the grills!

Ingredients

• 2 pounds extra-lean ground beef
• 1 package Lipton onion soup mix
• 1 egg, lightly beaten
• 2 teaspoons hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon ground black pepper
• 1/2 to 3/4 cup rolled oats

Directions

1. Preheat grill for medium high heat and lightly oil grate.
2. In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties.
3. Grill patties over medium high heat for 10 to 20 minutes, or until done.

WDWCP!

I know this has nothing to do with cooking but....

AWWWW YEAAAAAAAAH.

Disney College Program, check-in June 4th! Can't waitttt!

Since this is a food blog, I'll list some of my favorite places to eat/food to eat in Disney!

1) Mickey Mouse Ice Cream Pop.

Vanilla ice cream in the shape of Mickeys head, on a stick, covered with a chocolate shell. AKA, the most delicious thing EVER. This can be found at any park. The vender carts along the sidewalk usually have them!

2) Nachos, from Mexico.

At the Mexican pavilion in Epcot, there's a treat waiting. A mountain of nachos! The great thing about this is that if your on the dining plan, these count as a snack...their bigger then my head!

3) Chocolate, Germany.

In the Germany section of Epcot, there's a chocolate shop that just walking by makes your mouth water. Seriously, when you walk in you could possibly go into a sugar coma just from the smell.

4) Coral Reef

Again, somewhere in Epcot. Sorry, but it has the best food!!
Coral Reef is one of the more expensive places to eat, but if you have the dining plan, it uses two of your dinners, and its totally worth it!
First of all, the restaurant is basically a bunch of (nice) tables surround by an aquarium. Not like a dentists office aquarium, a REAL aquarium. My family was throwing back king crab legs while watching giant sting-rays, sharks, schools of fishes, scuba divers, etcetcetc. Plus, out waitress was one of the funniest and nicest people around!

5) Cinderella's Castle.

Yes!! You can eat in Cinderellas Castle! Again, its expensive, but you can apply the dining program.

While the meal is quite small, the show is worth it. Plus, the fact that your IN CINDERELLA'S CASTLE.

6) The Hoop-Dee-Doo Revue

The BEST dinner and a show Disney has to offer! THIS IS A MUST DO AT SOME POINT IN YOUR LIFE. It's out in Fort Wilderness' Camp ground.

Eating baked beans, corn bread, fried chicken, BBQ ribs, and mashed potatoes out of tin containers, drinking out of mason jars, and for dessert strawberry shortcake served with a dance.

The show is awesome and hilarious!

7) Brunch with Pooh & Friends

My sister, her boyfriend, myself, and some friends!

In Magic Kingdom, at the Crystal Palace, there's a wonderful brunch being served, buffet style. There's food for everyone.

Plus, Pooh and all his friends was from table to table to take pictures!!!!! The make their rounds multiple times, so even if you missed them because you were up at the buffet table for the 5th time, they'll all come back!

I'm going to stop here, because I could go on forever! There's so much to do, to eat, to see in Disney. I'll be living and working there for 8 months, I hope I can find the time to see everything!

61 days till Disney!