Sticky Mickeys at Disney's Contemporary Resort

This recipe is for one of the not-so-hidden Mickeys at Disney's Contemporary Resort. Sticky Mickeys are a popular sweet treat that resembles the shape of the famous mouse's head.

Yield: 1 1/2 dozen.


1 cup water (warm)
4 tsp yeast
4 eggs
1 stick butter
5 cups bread flour
3/4 cup cake flour
1/2 cup granulated sugar
2 Tblsp milk powder
1 Tblsp salt
1/2 tsp cinnamon
1/2 tsp orange zest
1 stick butter, melted
1 cup cinnamon sugar
Sugar Icing (see note)
Caramel sauce for serving (see note)


1. Heat oven to 380 F. Dissolve yeast in warm water in a large bowl. Let bloom for 3 to 5 minutes. Add the rest of the ingredients except last butter and cinnamon sugar, and mix at low speed with electric mixer until smooth and elastic, about 10-12 minutes.

2. Place dough in a greased bowl, cover, and let rise in a warm place until double in bulk. Punch dough down, and cut into 56 (1-ounce) pieces using a scale. Roll dough into small balls.

3. Take three balls, hold together, dunk in melted butter, and press into cinnamon sugar. Place in large muffin pan, sugar side down. Let proof in warm area, until dough is doubled in size again. Bake for 15-18 minutes, until golden brown. Take out of muffin pan while still warm. Cool, and cover with icing.

4. To serve, place a Sticky Mickey on a plate. Slit down into the Mickey. Pour caramel sauce into slit.

How to make sugar icing: Mix 1 cup powdered sugar with 1 to 2 tablespoons water until sugar is dissolved and mixture is smooth and runs in a ribbon when poured from a spoon.

How to make caramel sauce: Melt 1/2 stick butter in pan on medium heat. Stir in 3/4 cup brown sugar; mix well. Add 3/4 teaspoon vanilla and 1/4 teaspoon cinnamon and continuously stir for 5 minutes. Stir with a whip and slowly add 1 cup heavy whipping cream. Once cream is added, continue to cook for 5 minutes. Keep warm.

Chicken Asiago Pasta from Disney's All-Star Resort

Cheese and pasta are great partners. This recipe is for Chicken Asiago Pasta as served at Disney's All-Star Resort. Asiago cheese is a semifirm Italian cheese with a smooth, nutty flavor. It's made from whole or part-skim cow's milk and comes in small wheels with glossy rinds. Young Asiago is used as a table cheese; aged over a year, it becomes hard and suitable for grating.
Yield: 4 to 6 servings.


2 quarts water
1/2 tsp kosher salt
12 oz. dry penne rigate pasta
1 cup flour
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1 lb. boneless skinless chicken breast, pounded and cut into 2 inch strips
2 Tblsp olive oil
3/4 cup sun-dried tomatoes cut into 1/4-inch strips
3/4 cup olive oil
1 Tblsp minced garlic, or to taste
1 3/4 cup fresh baby spinach, lightly packed
2 cups grated Asiago cheese
13/4 cups grated Parmesan cheese
Kosher salt and fresh ground black pepper to taste


1. Pour water into 4-quart pot. Bring to boil over medium high heat. Once water is boiling add 1/2 teaspoon of salt. Add pasta. Stir to prevent sticking. Once water comes back to boil, lower heat until water is simmering. Cook 8-10 minutes, stirring occasionally.

2. While pasta cooks, mix flour with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Dredge chicken in flour mixture.

3. Heat saut� pan over medium high heat. Once pan is hot, add 2 tablespoons of olive oil. Once oil is hot (not smoking), carefully place chicken strips into the pan. Cook 2-3 minutes or until chicken is golden on bottom side. Reduce heat to medium, turn chicken strips over and continue to cook for 5 minutes.

4. While chicken is cooking, mix together sun-dried tomatoes, 3/4 cup olive oil, and the garlic. Add the spinach.

5. Once chicken is cooked, place both the chicken and hot pasta into bowl with sun-dried tomatoes, then add cheeses and toss to mix well. Season to taste with salt and pepper. The heat from the chicken and pasta will melt the cheeses.