On our last night at Disneyland, we all (as in, all 16 of us) headed out to dinner at Napa Rose. Napa Rose is a (very) fine dining experience, located within The Disney Grand Californian Hotel, where we stayed.

Both the food and service were exquisite. Five big fat stars from me. After a couple of days of fast or mass-produced food, it was so good to sit down to fresh produce prepared with plenty of care. While I might be handing out big fat stars, that’s the last thing the meal made you feel. Sure, we left feeling full and satisfied, but it was a nice change to eat two courses (plus bread) without feeling bloated and greasy.

For starters, I – along with a few others on our table – chose the Pan Roasted Diver Scallops on a Sauce of Lobster and accented with Vanilla. Seriously, *I die*. This has to be one of the most amazing dishes I’ve ever eaten. So delicate, so delicious. The balance of textures and flavours was just divine.

For main course I had the Smiling Tiger Salad with Fried Lobster, Spicy Beef, Asian Greens and a Coconut-Lime Vinaigrette. Oh. My. Now, I’m not much of a drinker these days, especially when it comes to wine, but I did share a bottle or two of Moscato with my sisters-in-law, Tamzine and Kerrie. The sweet wine was a great balance to the spice of the Smiling Tiger Beef.

What a way to say good-bye to Disneyland! While Napa Rose might not be the cheapest dining option, it really was a special evening. The staff were efficient and full of personality, and treated the children of our group with just as much care as the adults

None of us could fault The Grand Californian Hotel either (except maybe to say that it is MASSIVE and the hallways are reeeeally long and it’s easy to get lost. But err, maybe that was just me…) If you’re ever fortunate enough to get the opportunity to stay there – DO. With exclusive park access to both Disneyland and California Adventure Park, and also to Downtown Disney – there’s not a location more convenient. And, no other location has Napa Rose. 

Hello! We arrived safe and sound at LAX very early on Saturday morning after leaving Melbourne, Australia early Saturday morning. Isn’t time travel awesome? We flew with Qantas, and though the food was typically airline standard, it could have been worse. Like when, 6 hours into a fifteen hour flight, my ten year old became awfully air-sick. All over my lap. Yep.

Day One passed by in a blur of exhaustion, but we did manage to get into Disneyland for a few hours. We stayed at Disney’s Grand Californian Hotel, and just…WOW. So highly recommended, in every way. Seriously, just wow. We’re travelling with the extended Wrangles family – my parents in law, their three sons (one of whom is my husband), three daughters in law and eight grandchildren, so just getting a table together in a restaurant is a bit of a mission.

For lunch on that first day, we ate at The Jazz Kitchen in Downtown Disney, which was just outside our hotel. I had the Green Goddess Salad with shrimp – which tasted a whole lot better than it looked – and Simon (significant other) had the Cheesesteak Po-Boy. Both, apparently, dishes typical of New Orleans. Honestly, we were both so tired and hungry we would have eaten anything, but it was a very tasty welcome to American food.

Day Two was a BIG day at Disneyland, which meant hot dogs and sugary soft drinks all day. California is in the midst of a record breaking heat wave (Aussies, I’m talking 38 – 40 c each day. And dry), so again, I was happy to go with a salad for dinner.

We all ate at the La Brea Bakery in Downtown Disney (so convenient!) I had a Wedge Salad, which was delivered as a full quarter of iceberg lettuce with bacon, beetroot, chicken breast and a blue cheese dressing. Holy Moly, it was amazing! My sister in law, Tam, had a BLT with a side of yam chips – again, delicious.

After dinner, we headed back into Disneyland itself for more exploring and the fireworks over the Disney castle – one of my highlights so far. Just beautiful, and very sentimental for this big sook!

Lisa says: This recipe is perfect for those days, when you’re really busy or when you just don’t feel like standing in the kitchen all day! I usually have some potato salad to go along with these delicious ribs, but of course you can do it your way! Enjoy!

Ingredients:

• Baby Back ribs
• Salt & pepper
• Garlic powder
• 1/2 cup barbeque sauce
• 1/3 cup ketchup
• ¼ cup brown sugar

Directions:

This is honestly one of the easiest recipes ever, just make it in the morning, and have it ready for dinner!

In a small bowl combine the ketchup, barbeque sauce and brown sugar.

In your crock pot, season your ribs with salt, pepper and garlic powder; as much or as little as you like!

Brush your ribs with your ketchup mixture, making sure to use all of it! I know this mixture sounds a bit weird, but trust me, it’s REALLY good!

On high, allow your ribs to cook for about six hours, checking in every once in a while. Once your ribs are completely cooked, and falling apart, add some more barbeque sauce, and they’re done!

This recipe is perfect for those days, when you’re really busy or when you just don’t feel like standing in the kitchen all day!

I usually have some potato salad to go along with these delicious ribs, but of course you can do it your way! Enjoy!

My Dad’s FAVOURITE Apple Pie Recipe. I usually like shorter and faster recipes, but the work and wait is well worth it for this AMAZING apple pie!!~Lisa Smith

Ingredients:

Pie Crust:

• 2 ½ cups of all purpose flour
• 2 sticks of cold butter (cut into small squares)
• ½ teaspoon salt
• 7 teaspoons of ice water
• 1 tablespoon cider vinegar

Pie Filling:

• 6-8 apples
• ½ lemon, juiced
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon nutmeg
• ½ teaspoon cinnamon
• 2 tablespoons butter
• 1 egg, beaten

Directions:

In a blender, combine the flour, salt, and cold butter for only a few seconds at a time. The end result should look like coarse crumbs. Add in the ice water as well as the vinegar, continue to blend until the dough comes together a bit.

Pour out the mixture, divide it into two, and roll them into balls. Flatten them, wrap them in clear plastic, and allow them to cool in the refrigerator.

While your dough is cooling, starts washing, peeling, and cutting your apples into thin slices. I know this takes a bit of time, but trust me, it’s worth it! ESPECIALLY if you have someone in your family that LOVES apple pie!

Take your slices and put them into a large bowl. Add the white sugar, nutmeg, cinnamon, cornstarch, and lemon juice, mix well. Give it a taste, and add more cinnamon or nutmeg if you need to!

While you let your apples stand for a bit, take out your dough and roll them both flat. Put one of these flat pieces of dough into your nine inch pie pan. Make sure there are no holes and that the dough goes all the way up to the edge of your pan.

Fill your pan with your apples! Even pour the juice in the bottom of the bowl in! It’s delicious!

Add two tablespoons of butter then cover your apples with the second piece of flat dough. You’re almost done! All you have left to do is to press together the bottom and top pieces of dough, making sure that there aren’t any openings.

Take your beaten egg and brush it on top of your apple pie. Cut a few slits on the top to let the air out while baking, and throw it in the oven at 375 F for about an hour!

Allow your pie to cool, or eat it hot with a scoop of ice cream!

Okay, we all know the deal – you need a spectacular dessert, and no time to bake from scratch. If you’re anything like me and have a reasonably well-stocked pantry, you might even manage this one without a trip to the supermarket (I did!). I baked this one for my sister-in-law Kerrie, for her recent birthday.

What You Need:

2 packs of Betty Crocker Chocolate Fudge Cake Mix

1 tub of ready-made chocolate frosting

2 tubs of ready-made vanilla frosting

2 cups of dark chocolate melting buds

1 cup of frozen raspberries (you can use fresh, but frozen razzies are just as yummy and far more convenient)

1 pack of raspberry M&M’s

Baking paper

20cm round cake tin (even better if you have 2 of these!)

How it’s Done:

Prepare cake mixes according to the directions on the packet. I baked them in two 20cm round pans. Allow to cool, and then slice each cake horizontally in half – use a bread knife to do this – it makes life easy. Also trim the top of each cake so they are nice and flat.

While your cakes are baking, defrost your raspberries, then mix and mash them into the ready-made vanilla frosting. Pop the raspberry mixture into the fridge to help it firm up a little while your cakes are cooling.

Melt the chocolate buds using your preferred method – I use the microwave for small amounts like this – in two batches. On a long piece of baking paper laid flat on the bench, spread the chocolate as smoothly as you can. Allow chocolate to set for around ten minutes at room temperature, but not until it’s completely hard. With a sharp knife, score vertical lines right through the chocolate, to leave you with pieces about 5cm wide. I did mine on a slight angle for added effect. Allow the chocolate to set totally, then put aside for decorating.

Spread approximately one third of the chilled raspberry and frosting mix over one of your cake halves. Layer another half cake and repeat with the frosting – and repeat again until you add the very top cake half. (Yes, I know that would technically make them cake quarters, but hey…) Spread the chocolate frosting over this top half, keeping some frosting in reserve. Use this frosting to ‘glue’ the chocolate pieces around the outside of your cake. You can use perfectly measured pieces that all match, but I liked the idea of it being a little more rustic. The chocolate slabs should stay put with the frosting, but I also added a tulle bow because – pretty! Then, cover the top of your cake with the M&M’s. I added a few left-over pieces of chocolate too, because I knew the recipient of this particular cake happens to be a chocoholic!

There are a zillion variations you could use for a simple cake like this one. Instead of sticking with pinks, what about the bright multicolours of a traditional M&M pack? Blueberries instead of raspberries? Cookies and cream? Mint chocolate? Caramel, white chocolate? Hmm, white chocolate and caramel…might try that one soon actually. Anyone have a birthday coming up?

Marianne says: I could have one if you want!