Slow Cooker Apple Spice Cake

Another easy cake to make that requires absolutely no nasty frosting, icing, or the like. Just like the Slow Cooker Chocolate Cake, it's easy. It might come out a little denser and more like a bread pudding consistency. Enjoy!

Slow Cooker Apple Spice Cake

Yield: 8 servings
Ingredients

• 3/4 cup all-purpose flour
• 1/8 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup unsweetened applesauce
• 1 egg
• 2 tablespoons canola oil

Cooking Directions

1. Spray crock of a 2 quart slow cooker with cooking spray.
2. In a medium bowl, whisk the flour, brown sugar, spices, baking soda, baking powder, and salt.
3. In a small bowl, combine the applesauce, oil, and egg. Beat until smooth.
4. Add the applesauce mixture to the dry ingredients and beat until smooth and fluffy.
5. Pour the cake batter into the prepared slow cooker.
6. Cover and cook on HIGH until puffed and a cake tester inserted in the center comes out clean, about 2 1/2 hours.
7. Turn the cooker off and let it stand with the lid on for 30 minutes to cool.
8. To remove the cake, run a rubber spatula around the edge and lift it out.

Butternut Squash Soup

Butternut Squash Soup

Total time: 1.5 hours
Yield: 2 servings
Ingredients

• 1 medium butternut squash, about 1 lb
• canola oil spray
• 1 medium onion, chopped
• optional: 1 tablespoon ginger, freshly grated
• 1 teaspoon curry powder
• 1 granny smith apple, chopped
• 2 tablespoons canola oil
• 2 cups vegetable broth
• 1 cup water, as needed
• salt and pepper, to taste

Cooking Directions

1. Preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with oil spray. Bake squash for 40-45 minutes or until very tender.
2. Set aside to cool. When squash is completely cool, scoop the flesh from the skin.
3. While the squash is baking, cook the onion and the ginger in the oil in a saucepan over moderately low heat for 5 minutes or until the onion is softened. Then add the curry powder and apple, and cook for 2 more minutes.
4. Add the broth and simmer the mixture for 10 minutes, covered.
5. Add the squash pulp to the sauce pan. (Note: scoop 1/2 cup mixture out and use to garnish soup.) Transfer the mixture to a blender or food processor, in batches, and puree until smooth. If needed, add enough water to achieve the desired consistency, then add salt and pepper to taste. Return the soup to the saucepan and cook over medium heat until it is hot.

Disney's Sonoma Chicken and Apple Salad

Sonoma Chicken and Apple Salad

Pacific Wharf Cafe

Yield: 4 servings

4 c. water
2 cubes chicken bouillon
1 pound boneless, skinless chicken breast
1/2 head iceberg lettuce
1/4 c. walnut halves
1/4 c. celery, diced small
1 Granny Smith apple, peeled and cut into wedges
2/3 c. honey mustard dressing (your favorite brand)
4 individual-sized bread bowls
4 leaves Romaine or leaf lettuce
8 fresh chives sprigs, chopped
1/4 c. dried cranberries

1. In a medium pot, boil 4 cups of water. Add chicken bouillon, stirring until the bouillon is dissolved in the water. Lower heat, and bring to a simmer.

2. Add chicken breast; cover pot and cook for about 8 minutes, or until the internal temperature reaches 165°F. Put chicken in the refrigerator to cool down.

3. Thinly shred the lettuce; set aside.

4. Dice chicken into 1/4" pieces and put it in a medium-sized bowl. Add walnuts, celery, apple wedges, and honey mustard dressing and toss well.

5. Hollow out the bread bowls; fill with the shredded lettuce. Place one lettuce leaf on the edge and place the chicken salad at the center. Sprinkle the salad with chives and cranberries just before serving.

Disneyland's Cafe Orleans Smoked Chicken Salad

Smoked Chicken Salad (Marquis)

Cafe Orleans

Ingredients

In a salad bowl, combine (no amounts given):

Salad greens
Radicchio
Romaine

Vegetables
Celery
Jicama
Cherry tomatoes

Fruits
Orange slices
Apple pieces

Directions

Top salad mix with smoked chicken breast pieces and garnish with walnuts and fresh chives. Serve with ginger honey-mustard dressing.


Ginger Honey-Mustard Dressing

Ingredients

3 oz ginger root
2 egg yolks (or 2 oz pasteurized egg substitute, such as Egg Beaters)
1 1/8 oz honey
18 oz olive oil
1 oz dijon mustard
4 oz apple cider
1/2 oz salt
1/3 oz pepper
Juice of three limes

Directions

Blend all ingredients together. Makes 1 quart.

Disneyland's Blue Bayou Pork Loin with Root Beer Spiced Apples

Pork Loin with Root Beer Spiced Apples

Blue Bayou

Pork Loin

Ingredients

5 lb. Pork Loin
1 ½ oz. Jerk Seasoning

Directions

Preheat oven to 350 degrees F.

Rub jerk seasoning all over pork loin. Place loin in oven. Roast for about one hour and ten minutes or until internal temperature reaches 155 degrees Fahrenheit.

After done, let pork loin rest in a warm place for five minutes. Serve with Blue Bayou Root Beer Spiced Apples. (See Below)

Root Beer Spiced Apples

Ingredients

2 lbs. Granny Smith Apples (About 4 large)
6 oz. Brown Sugar
2 T. Cinnamon
1.5 t. Cornstarch
2.5 c. Root Beer Soda
1 t. Nutmeg
1/8 t. Ground Cloves
1 ½ t. Cold Water

Directions

1. Core, peel and cut apples into wedges.

2. Combine root beer, nutmeg, cinnamon and cloves into a saucepan. Bring to a boil and stir frequently.

3. In a separate bowl, mix cornstarch and a little water to make a thin paste.

4. When the mix starts boiling, add the cornstarch paste and stir well.

5. Add the apples and bring to a boil. Reduce heat and let it simmer for 10 minutes. Stir frequently. Serve partially over the pork loin on the plate.

Disneyland's Blue Bayou Monte Cristo Sandwich

Blue Bayou, Café Orleans

Disneyland's Blue Bayou Monte Cristo Sandwich

Yield: 1 sandwich
Ingredients

• 1 oz sliced turkey meat
• 1 oz sliced Swiss cheese
• 1 oz sliced ham
• 2 slices white bread

Cooking Directions

1. Make a sandwich using first turkey, then Swiss cheese, then ham.
2. Cut sandwich into quarters. Use toothpicks to hold sandwich together.
3. Dip sandwich in egg batter (below) and fry in 360 degree oil until golden brown.
4. Remove toothpicks and sprinkle with powdered sugar.
5. Serve with whipped raspberry jelly (below).

Batter

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 1/3 cup water
• 1 egg

Cooking Directions

1. Sift flour, salt and baking powder together. Add water to beaten egg and add to flour mixture and mix well. Set aside. (Yields 2 c. batter)

Whipped Jelly

Ingredients

• 8 oz apple jelly
• 8 oz raspberry jam
• 8 oz half and half

Cooking Directions

1. Combine apple jelly and raspberry jam in blender at slow speed.
2. Add half and half, and whip in blender at high speed.

Muesli with Yogurt

I think there's something wrong with my camera. See that purple line at the top? Not too pretty. And the display screen doesn't seem to work as well as it once did. And the pictures don't seem to come out as clear (not that they were ever that awesome to start. Any tips for fixing it would be sincerely appreciated!

Anyway, on to the goods! Muesli - sweet, sweet muesli. I'm not a fan of plain milk, so I make my own yogurt a lot. But I love muesli. There's something about leaving it overnight to soak up everything that I love. Plus, it's perfect for a hot summer day.

It's also pretty much perfect because I don't have to spend time over a hot stove cooking oatmeal to get my oats fix. And it's also pretty much perfect because you can toss in whatever your little heart desires, as I've done here. Read on for the specifics. Enjoy!