15 of the Best Theme Park Recipes to Make at Home
One of my favorite things about spending a day at a theme park is the food! There are so many delicious snacks and treats! When we can’t visit the theme parks in person to get our fix, we can make these theme park recipes at home.
Disney Parks Recipes
Disney Parks Churro Bites
- 1 cup water
- 8 tablespoons butter
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon, divided
- 1 ¼ cups all-purpose flour
- 3 eggs
- 1 ½ cups vegetable or canola oil
- ½ cup sugar
- Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
- Reduce heat to low.
- Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
- Add eggs, one at a time, and stir until combined. Set aside.
- Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
- Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
- Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
- Drain churro bites on paper towel.
- Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
Mickey Mouse-shaped Beignets
- 1/2 teaspoon dry yeast
- 1/4 cup warm water (105°)
- 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
- Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
- 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.
- Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. 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.
- Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.
Chocolate-Hazelnut Lunch Box Tarts Recipe
Chocolate Hazelnut Tarts
- 4 cups all-purpose flour, sifted
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 1/4 teaspoons coarse salt, divided
- 3 sticks unsalted butter, chilled and cubed
- 1/4 cup coconut oil
- 3 eggs, divided
- 10 tablespoons water
- 1/2 cup chocolate hazelnut spread
- 1 cup confectioners’ sugar
- 2 tablespoons milk, divided
- 1 teaspoon lemon juice
- 4 strips bacon, cooked and crumbled
For Chocolate Hazelnut Tart
- Combine flour, sugar, brown sugar, 2 teaspoons of salt, butter, coconut oil, and 2 of the eggs in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until combined.
- Add water and mix on low speed for 1 minute. Increase speed and blend until dough is smooth. Do not overmix.
- Divide dough into two even balls and wrap in plastic wrap. Rest in refrigerator for 45 minutes.
- Preheat over to 375 degrees.
- Mix remaining egg and 1/4 teaspoon salt in a small bowl. Set aside.
- Lightly flour a large cutting board and roll first ball of dough into 1/4-inch thick rectangle. Cut into eight 2- by 6-inch rectangles.
- Place rectangles on a baking sheet lined with parchment paper. Brush with reserved egg wash. Spread 1 tablespoon of chocolate-hazelnut spread on the rectangle.
- Roll remaining ball of dough into 1/4-inch thick rectangle and cut into eight 2- by 6-inch rectangles. Place on top of chocolate hazelnut covered tarts and seal edges with a fork. Brush top of tarts with egg wash.
- Bake for 17 minutes, until golden brown. Cool completely.
- Mix sugar, 1 tablespoon of the milk, and lemon juice in a small bowl. Slowly add remaining milk until icing is smooth and spreads easily, but is not runny.
- Spread icing on each cooled tart and top with bacon pieces.
Grilled Three-Cheese Sandwich Recipe
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
- 1 cup mayonnaise
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon coarse salt
Grilled Three-Cheese Sandwich
- 8 slices of artisan bread
- 8 cheddar cheese slices
- 8 provolone slices
For Cream Cheese Spread:
- Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside.
For Garlic Spread:
- Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside.
For Grilled Three-Cheese Sandwich:
- 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.
Canadian Cheddar Cheese Soup Recipe
1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm Canadian golden lager or any pale lager-style beer
Chopped scallions or chives, for garnish
- In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
- Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes.
- Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
- Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
- Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
- Serve the soup hot, garnished with chopped scallions or chives.
The Grey Stuff Recipe
- 1 1/2 cups cold whole milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 15 chocolate sandwich cookies
- 1 (8 ounce) container whipped topping, thawed
- 3 tablespoons instant chocolate pudding mix
- 12 scalloped sugar cookies
- Edible sugar pearls
- Pour milk into large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.
- Place chocolate sandwich cookies in food processor and pulse until puréed.
- Fold puréed cookies into pudding mix. Stir until fully mixed.
- Add whipped topping and instant chocolate pudding. Stir until fully mixed.
- Place in refrigerator and chill for one hour.
- Spoon grey stuff into piping bag fitted with desired tip. Pipe grey stuff onto cookies. Top with sugar pearls.
Tonga Toast Recipe
- 3/4 cup granulated sugar
- 2 teaspoons cinnamon
- 4 large eggs
- 1 1/3 cup whole milk
- 1/4 teaspoon cinnamon
- 1 tablespoon granulated sugar
- 1 quart canola oil, for frying
- 1 loaf sourdough bread (uncut, 12 inches long)
- 2 large bananas, peeled
Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.
Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.
For Tonga Toast:
- Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
- Slice the bread into four three-inch-thick slices.
- Cut each banana in half crosswise, then each piece lengthwise.
- Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
- Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
- Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
- Roll toast in cinnamon-sugar. Repeat for each piece of toast.
Peanut Butter & Jelly Milk Shake Recipe
- 2 tablespoons peanut butter
- 2 tablespoons jelly (strawberry or grape)
- 2 cups vanilla ice cream
- 1/4 cup milk
- Add all ingredients to blender and blend until smooth.
- Add additional peanut butter or jelly to taste.
Cook’s Notes: Two cups sliced strawberries can be substituted for jelly.
Chili with Beans
- 1 pound lean ground beef
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon coarse salt
- Black pepper, to taste
- Ground cayenne, to taste
- 2 cups jar cheese sauce
- 1 (10 ounce) can diced tomatoes with chilies
- 1 (2 pound) bag frozen potato barrels
- 1 1/2 cups corn chips
- Chili with Beans
- Queso Sauce
- 3/4 cup shredded cheddar cheese
- 6 tablespoons sour cream
- 2 tablespoons thinly sliced green onions
For Chili with Beans:
- Brown ground beef in a 5-6 quart Dutch oven over medium heat until fully cooked. Drain off excess grease.
- Add onion and garlic and sauté for 5-7 minutes, until onion is translucent.
- Add crushed tomatoes, tomato sauce, kidney beans, chili powder, and cumin. Simmer for 20 minutes. Add salt.
- Add black pepper and cayenne, as needed.
- Keep warm until ready to serve.
For Queso Sauce:
- Place cheese sauce and diced tomatoes with chilies in small saucepan. Cook over low heat for 10 minutes, until warm.
- Keep warm until ready to serve.
- Cook potato barrels according to package instructions.
- Divide potato barrels into 6 bowls. Place 1/4 cup each of corn chips, chili with beans, and queso sauce on top of each bowl of potato barrels.
- Top each bowl with 2 tablespoons shredded cheese, 1 tablespoon sour cream, and 1 teaspoon green onions.
Kitchen Sink Recipe
- 1/2 cup warm fudge topping
- 1/2 cup warm butterscotch topping
- 1/2 cup warm peanut butter topping
- 1 medium banana, sliced in 1/2-inch slices
- 1 cinnamon spice cupcake (2 ½ x 1 1/4-inch), quartered
- 1 angel food cupcake (3 x 1 1/2-inch), quartered
- 2 generous scoops vanilla ice cream
- 2 generous scoops chocolate ice cream
- 2 generous scoops strawberry ice cream
- 1 generous scoop mint chocolate chip ice cream
- 1 generous scoop coffee ice cream
- 3 tablespoons chocolate syrup
- 1/4 cup marshmallow cream
- 1/4 cup strawberry topping
- 1/4 cup pineapple topping
- 14-ounce can dairy whipped topping
- 1 large brownie (6-inch x 6-inch), quartered
- 1 regular-sized candy bar, quartered
- 4 chocolate cookies with cream filling
- 1 tablespoon sliced toasted almonds
- 1 tablespoon dark and white chocolate shavings
- 1 tablespoon crushed chocolate cookies with cream filling
- 1 tablespoon chopped jellied orange slices, about 2 large slices
- 1 tablespoon milk chocolate chip morsels
- 1 tablespoon peanut butter chip morsels
- 1 tablespoon chocolate sprinkles
- 1 tablespoon rainbow sprinkles
- 1/2 cup drained maraschino cherries
- Pour hot fudge, butterscotch, and peanut butter toppings into bottom of large bowl.
- Layer banana slices and cupcake pieces over toppings. Top with all ice creams.
- As quickly as possible, spoon chocolate syrup, marshmallow cream, strawberry, and pineapple toppings over ice cream.
- Cover completely with dairy whipped topping. Tuck brownie pieces, candy bar pieces, and cookies in whipped topping.
- Sprinkle with toasted almonds, dark and white chocolate shavings, crushed cookies, jellied orange slices, milk chocolate chip morsels, peanut butter morsels, chocolate sprinkles, and rainbow sprinkles. Top with cherries.
What are some of your favorite Disney Parks recipes?
Universal Orlando Resort Recipes
Butterbeer Recipe from the Wizarding World of Harry Potter
One of the most iconic snacks from the Wizarding World of Harry Potter or even all of Universal Orlando Resort is butterbeer. Butterbeer is served chilled, frozen, or warm (seasonally) inside of the Wizarding World of Harry Potter. You can find this sweet butterscotch flavored treat in the Three Broomsticks, Leaky Cauldron, Hog’s Head, and carts throughout the Wizarding World.
- 1 cup light or dark brown sugar
- 2 tablespoons water
- 6 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon cider vinegar
- 3/4 cup heavy cream divided
- 1/2 teaspoon rum extract
- 4 bottles (12 oz. bottles) cream soda
- In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
- Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
- Once the mixture has cooled, stir in the rum extract.
- In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
- To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
To make your butterbeer most like the original version served at Universal Orlando Resort, you will want to freeze this recipe since it served hot.
We even have a Harry Potter recipe card that you can print out to save your butterbeer recipe to make again and again!
Fried PB&J with Bananas Sandwich Recipe from Halloween Horror Nights
Although Universal Orlando Resort was unable to offer Halloween Horror Nights in 2020, you can still enjoy a delicious treat from the nation’s premier Halloween event as you dream about the fun for 2021!
The first step to enjoying these fried pb&j with bananas sandwich is to make the secret ingredient that makes this sandwich unbelievable… FUNNEL CAKE BATTER!
Funnel Cake Batter Recipe
- 1 ½ cups of whole milk
- 2 large eggs
- 2 cups of all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- In a large bowl, mix the milk and eggs together.
- In a separate bowl, combine the flour, baking powder, and salt.
- Next, stir the bowl of dry ingredients into the large bowl of wet ingredients and mix until smooth.
- Set aside for later.
Fried PB&J with Bananas Sandwich Recipe
- 2 slices of thick cut, white bread
- 1 ½ tablespoons of creamy peanut butter
- 1 ½ tablespoons of grape jelly
- ½ banana sliced
- 1 teaspoon chocolate syrup
- ½ cup funnel cake batter
- 1 tablespoon of powdered sugar
- Canola oil (I would get at least 48 oz.)
- Preheat a large, heavy bottomed pot or large fry pan with canola oil until it reaches 350 degrees (use a candy thermometer to check temp).
- You can also use a dutch oven or stock pot to fry as well. Whatever floats your boat… or in this case, sandwich.
- For the canola oil, you’ll want around 2 inches or so. You want to be able to fully submerge the sandwich in the oil.
- If you don’t have a candy thermometer (which I did not), you can tell the oil is ready when it’s shimmering with a whiff of smoke.
- Spread creamy peanut butter evenly on one slice of bread.
- Spread grape jelly evenly on another slice of bread.
- Pause to lick any peanut butter or jelly you may have gotten on your fingers.
- Slice the banana and place onto the piece of bread with the peanut butter.
- Close sandwich and submerge into the bowl of funnel cake batter until completely covered.
- Place the sandwich into the preheated oil but be careful! I recommend using tongs or a large slotted spoon.
- Fry until golden brown on both sides.
- Remove from oil and place onto paper towels to absorb the excess oil.
- Drizzle as much chocolate syrup as you’d like and garnish with powdered sugar. I love A LOT of chocolate as you can probably tell in the picture!
- Lastly, turn on the Halloween Horror Nights Spotify Playlist, close your eyes, and munch away. It’s almost like you’re back on the fog covered streets… almost.
Are you ready to start counting down to Halloween Horror Nights 2021?!
Guacamole Recipe from Antojitos
You can celebrate Cinco de Mayo anytime with this guacamole recipe from Antojitos Authentic Mexican Food in Universal CityWalk.
- 1 ripe avocado
- 1 teaspoon of jalapeños (diced)
- 1 teaspoon of tomatoes (chopped)
- 1 teaspoon of red onions (chopped)
- 1 teaspoon of garlic (finely chopped)
- 1 teaspoon olives (finely chopped)
- 1 teaspoon of kosher salt
- 1 teaspoon of cilantro
- 1 teaspoon of lime juice
- A drizzle of olive oil
- First, let’s get fancy and get a bunch of little bowls and divide all the ingredients up into them. Then, let’s get mixing!
- Put the jalapeños in a large bowl (if you don’t like spiciness, skip this step.)
- Carefully cut the avocado in half and discard the pit by inserting the blade into the seed using a quick and gentle cutting movement, then twist and remove. Gently scoop the avocado with a spoon and place in a bowl.
- Add the red onion, tomatoes, cilantro, salt, and olives to the bowl.
- Add a drizzle of olive oil.
- Mash and mix all the ingredients together using the back of a large spoon or fork, then mix in the lime juice.
- Shape it into a perfect little guac mountain and garnish with extra cilantro or tomatoes.
- Get your favorite chips and get your guac on!
Blast the mariachi music, throw those chips in a bowl, and get that salt shaker ready. It’s time to fiesta!
Big Apple Grilled Cheese Recipe from TODAY Cafe
You can bring a taste of Universal’s comfort food to your home with the Big Apple Grilled Cheese recipe from TODAY Cafe. This fun twist on grilled cheese combines the savory flavors of melted cheesiness and tomatoes with the crisp sweetness of apples all in one sandwich. It’s a great lunch option for your kids or for the big kid that’s in all of us.
- 2 slices of white bread
- 2 slices of cheddar cheese
- 2 slices of Swiss cheese
- 1 slice of pepper jack cheese
- 1 tablespoon roasted plum tomato
- 2 teaspoons unsalted butter
- 4 thin slices of Red Delicious apple
- Butter two slices of white bread with softened butter
- Remove the core of the apple and cut into 4 wedges
- Thinly slice one wedge of apple and set aside for later
- Place bread butter side down into non-stick fry pan on medium heat
- Begin to build the sandwich by laying the pepper jack and Swiss cheese on one slice
- Allow the cheese to begin to melt from the heat below
- Once the cheese begins to soften, place apples and tomatoes on top of the slice with cheddar
- Using a spatula, flip the side with the pepper jack onto the other side and press for one minute
- Ensure that both sides are golden brown, remove from pan and place onto cutting board
- Cut in half and enjoy the cheesiness!
- Serve with your favorite side of fruit, potato salad, or whatever your heart desires
Bonus: it’s an easy recipe to tackle for those of us who aren’t necessarily cooking savvy.
Mini Pumpkin Donuts with Green Icing Recipe
This is the perfect pumpkin donut recipe to bring a little Halloween Horror Nights to your home. Not only are they deliciously pumpkin flavored, they’re also mini and very cute!
Makes 24 Mini Pumpkin Donuts
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon nutmeg
- ¼ cup of pumpkin pie spice
- 2 eggs
- 1⁄4 cup unsalted butter, melted
- 1 cup milk
- 4 cups flour (plus a little more if dough is sticky)
- Vegetable oil (for frying)
- Green icing or white icing + green food coloring (from local grocery store for topping)
- In a large bowl mix the sugar, baking powder, pumpkin pie spice, salt, and nutmeg together.
- Add eggs, milk, and melted butter. Beat well.
- Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel it’s necessary, add up to 1/2 cup more flour.
- Cover with plastic wrap and chill for (at least) one hour.
During your hour break, turn on the Halloween Horror Nights Spotify Playlist and imagine yourself standing in the fog. Now it’s time for the fun part.
- Remove your dough from the fridge and begin heating about 1 inch of oil to 360℉ in a large metal skillet or dutch oven.
- Working half the dough at a time, roll it out on a floured surface to about ½ inch thickness.
- Cut out circles using a mini donut cutter or small biscuit or cookie cutter, really anything that can give you a mini donut shape.
- For the center, I actually use the cap off a soda bottle to cut the holes. (Life hack!)
- Gently drop the donuts a little away from you in batches into the hot oil.
- As they begin to puff, flip them over with metal tongs and continue to flip a few more times as they cook. They will take about 2-3 minutes in total and will be a lovely golden brown color all over.
- Remove donuts from the oil and set them on top of paper towels draped over a plate.
- Grab the green icing you purchased from your local grocery store and drizzle over donuts as much as you’d like!
- If you’re unable to find green icing, you can mix green food coloring in any white frosting.
- For a little more fun, you can even crush up some cookie crumbles and lay the donuts on top to resemble a spooky little pumpkin patch.
- Take a photo and ENJOY!
What theme park recipes are you whipping up in the kitchen? Share with us your take on these delicious theme park recipes!