✨ Disney Inspired Recipes

Ingredients Baked sugar cookies White or butter cream frosting Slivered almonds Chocolate sprinkles Directions Working with one cookie at a time, frost the top, leaving a thin border around the perimeter uncovered. Help your child arrange five slivered almonds in a flower-shaped pattern atop the center, as shown. Add a few chocolate sprinkles to resemble the natural holes often found in sand dollars.

Ingredients Several slices of pound cake or your child's favorite quick bread (about an inch thick) 1/2 cup confectioner's sugar 1/2 teaspoon lemon or orange juice Water Small bowl and spoon Waxed paper Decorator candies or sprinkles

Preparation: Cut the pound cake or quick bread slices into cubes. Make icing by combining the confectioner's sugar and the citrus juice in the small bowl. Add water a teaspoon at a time, stirring until the mixture is smooth and thin enough to drizzle. Working with one cake cube at a time, dunk the tops into the icing and then set the tea cakes, right side up, on a piece of waxed paper. Sprinkle on decorator candies or sprinkles before the icing hardens.

Ingredients 1/2 cup white chocolate chips Microwavable bowl Wooden spoon Rubber spatula 3 pretzel rods Waxed paper Pink, blue, and green decorator sugars and/or candies

Preparation: Microwave the white chocolate chips for 15-second intervals until they are nearly melted. Stir the chips until you have a smooth icing. Use a rubber spatula to evenly spread white chocolate on one of the pretzel rods, leaving the bottom inch or so uncoated. Working over a waxed paper-covered surface, generously sprinkle pink sugar and/or candies on the white chocolate before it hardens. Repeat the process to transform the other two pretzel rods into blue and green wands.

You'll need: Tray Waxed paper Batch of chilled sugar cookie dough (homemade or store bought) Flour Rolling pin 2 star-shaped cookie cutters, one slightly larger than the other* Spatula Baking sheets Wire cooling racks Yellow colored sugar Tube of decorator's icing Small round yellow candies (such as M&M's candies)

Instructions: 1. Cover the tray with waxed paper and set it aside. 2. Roll out the sugar cookie dough between sheets of flour-dusted waxed paper to a 1/4-inch thickness. 3. Cut out an equal number of the two different sizes of stars. Use the spatula to transfer them to the tray. Then place the tray in the refrigerator to chill the cookies while you heat the oven to the proper temperature.

Continued... 4. When the oven is heated, transfer the larger stars to a baking sheet and return the tray (with the smaller stars still on it) to the refrigerator. Bake the larger stars according to the recipe directions or until they just begin to brown around the edges. Allow them to cool on the baking sheet for about 1 minute and then transfer them to the wire cooling racks. Remove the smaller stars from the refrigerator and have your child sprinkle yellow colored sugar on them. Then transfer them to a baking sheet. Bake and cool them as you did the first batch.

Continued... 5. Remove the smaller stars from the refrigerator and have your child sprinkle yellow colored sugar on them. Then transfer them to a baking sheet. Bake and cool them as you did the first batch. 6. When the cookies are thoroughly cooled, show your child how to make the badges by squeezing a quarter size dollup of icing onto the center of each larger star and then gently pressing a smaller star down on top of it. Next, use small dabs of icing to "glue" round yellow candies atop the tips of the larger star.

Ingredients Heart-shaped cookie cutter Batch of chilled sugar cookie dough (homemade or store bought) Sifter 2 cups powdered sugar Small mixing bowl Wooden spoon 3 tablespoons milk 1 tablespoon light corn syrup Toothpick Small plastic bag Red food coloring Waxed paper Butter knife

Preparation: 1. Cut heart shapes from the sugar cookie dough and bake them according to the recipe or package directions. Allow the cookies to thoroughly cool. 2. Prepare the cookie icing by sifting the powdered sugar into a small mixing bowl and then stirring in the milk. Add the corn syrup and stir until the mixture is smooth. 3. Use the toothpick to poke a small hole in the corner of the plastic bag. Then spoon a third of the icing into the bag. Set the bag aside for now. 4. Stir drops of red food coloring into the remaining icing in the bowl until you have the desired shade.

Continued... 5. Cover your working surface with a sheet of waxed paper. Working with one cookie at a time, spread the tops with the colored icing and immediately use the icing-filled plastic bag to pipe on white dots. (If you do this while the tinted frosting is still fluid, the dots will spread nicely to the same level.) To keep the dots as round as possible, lift the bag straight up from the cookie after you've piped the icing. You can practice the technique beforehand by piping a few dots onto a piece of waxed paper.

Ingredients 2 small boxes (3 oz) or 1 large box of blue gelatin 1 bag of blueberry marshmallows, cut into quarters whipped cream (I used Reddi­Wip) Blue & white nonpareil candy balls (found in the baking section)

Instructions 1. Make gelatin according to package directions and let set in the fridge for approximately 90 minutes. 2. Once gelatin is set, you can begin layering your mini trifles … Layer #1 – Blue marshmallows quarters with blue and white candy balls sprinkled on top and around the edges. Layer #2 – Two scoops of blue gelatin (I used a large tablespoon) Layer #3 – Whipped cream Layer #4 – Two more scoops of gelatin 3. Then, top with whipped cream and candies sprinkled on top. 4. Repeat with other trifles and serve cold.

Ingredients: Package of Double Stuffed Oreos Mini Oreos Red Chocolate Melts Small sprinkles (circles)

Preparation: 1. To melt the chocolate, simply put it in the microwave with just a small amount of crisco(optional) at 1/2 power for 30 second intervals until melted.(stirring often)Then dip the regular size oreo about half way. Set them on wax paper, put 2 little white round sprinkles on them. Now cool in the fridge for about 15 min.

Next get out the mini Oreos and split the cookies apart to use a single cookie for each ear. Slowly slide the mini cookie into the stuffing between the large Oreo (I used double stuff Oreos so that my filling would be thicker).