Mickey’s Not So Scary Halloween begins in September!!!!!!!

Dates: Select Nights September 11–November 2, 2012
Mickey’s Not-So-Scary Halloween Party is a Halloween-themed special event held on select dates in Magic Kingdom theme park. Purchase of an additional event admission ticket is required to attend Mickey’s Not-So-Scary Halloween Party. Dress up in your favorite costume and get ready to treat-or-treat.

Epcot® International Food & Wine Festival

Celebrating Culinary Adventures from September 28 to November 12, 2012
A food and wine lover’s paradise awaits you at Epcot with the 17th Annual Epcot International Food & Wine Festival!

From tasty tapas and refreshing beverages to celebrity chef demonstrations and rock star performances, there’s something to satisfy every taste and interest.

Upon arrival, visit the Festival Welcome Center to pick up your Marketplace Discovery Passport and plan your day. Then, dine your way around the world, attend a cooking demonstration, savor satisfying wines and tap your toes at an exciting outdoor concert.

Festival Highlights
Throughout the festival, delight in outstanding food, fun and entertainment. Festival highlights include:

• Nearly 30 international food and beverage Marketplaces
• Signature dining experiences with celebrated chefs
• Party for the Senses—a spectacular tribute to the sensory arts
• Culinary demonstrations and wine seminars
• The Eat to the Beat concert series, with nightly musical performances from popular hit-makers

With all this—and so much more—you can look forward to tasting your way around the world!

September’s Cheddar Cheese Soup

Makes 6 cups

Ingredients:
1/2 pound of bacon, cut into 1/4-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 sharp white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground black pepper, to taste
1/2 cup pale ale, room temperature
Chopped scallions or chives, for garnish

Directions:
1. Cook bacon in a 4- or 5-quart saucepan over medium-high heat, stirring frequently until lightly browned, about 5 minutes.
2. Add onion, celery and butter; sauté until the onion softens, about 5 minutes.
3. Reduce heat to medium. Add flour and stir constantly for about 4 minutes.
4. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
5. Add milk and continue to simmer for another 15 minutes. Do not boil after adding milk.
6. Remove from heat. Stir in cheese, Tabasco, Worcestershire, salt and pepper until cheese is melted and soup is smooth. Stir in ale. If soup is too thick, thin to desired consistency with warm milk.
7. Serve hot, garnished with scallions or chives.

The Twilight Zone Tower of Terror™ 10-Miler Weekend      

September 28–29, 2012

We double-dare you to brave dark and ghostly streets haunted by Disney villains. Your commemorative medal announces your towering triumph as you ride thrilling Disney’s Hollywood Studios attractions till 4:00 a.m.!

Registration is now open for The Twilight Zone Tower of Terror™ 10-Miler Weekend and Disney Villains Hollywood Bash!

Weekend events will include:

• The Twilight Zone Tower of Terror™ 10-Miler – Sold Out
• Disney Happy Haunted 5K Trail Run – 69% Full
• runDisney Kids’ Races – 64% Full
• Disney Villains Hollywood Bash – 65% Full

The Twilight Zone® is a registered trademark of CBS, Inc. and is used pursuant to a license with CBS, Inc.
©Disney/CBS, Inc.

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September Cherry Cheesecake Brownies

Ingredients

• 1 tablespoon cherry liqueur
• 1/4 cup sugar $
• 6 ounces 1/3-less-fat cream cheese
• 1 tablespoon matzo cake meal
• 1/4 teaspoon vanilla extract
• 1 large egg, lightly beaten $
• Brownies:
• Cooking spray
• 1 1/2 teaspoons unsweetened cocoa
• 3 ounces bittersweet chocolate, finely  chopped $
• 1 ounce unsweetened chocolate, finely chopped
• 6 tablespoons butter, cut into small pieces
• 1/2 teaspoon vanilla extract
• 2 large egg whites
• 1 large egg
• 3 19/50 ounces all-purpose flour (about 3/4 cup)
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Preparation

1. 1. Preheat oven to 325°.
2. 2. To prepare cheesecake, place cherries and liqueur in a microwave-safe bowl. Microwave at HIGH 45 seconds or until boiling; let stand 20 minutes. Place 1/4 cup sugar and cream cheese in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add matzo meal, 1/4 teaspoon vanilla, and 1 egg; beat just until blended. Stir in cherry mixture.
3. 3. To prepare brownies, coat a 9-inch square metal baking pan with cooking spray; dust with cocoa. Combine chocolates and butter in a microwave-safe dish; microwave at HIGH for 1 minute, stirring every 20 seconds. Let stand for 5 minutes. Stir in 1/2 teaspoon vanilla, egg whites, and 1 egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup sugar, baking powder, and salt in a large bowl. Stir the chocolate mixture into flour mixture.
4. 4. Scrape half of the brownie batter into prepared pan. Dot half of cheesecake batter on top. Top with remaining brownie batter. Dot with the remaining cheesecake batter. Swirl batters using the tip of a knife. Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool completely in pan on a wire rack. Cut into squares.

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Florida Ranch Rodeo Finals & Cowboy Heritage Festival
SEP 28 – SEP 29

Halloween Horror Nights at Universal Studios                          
SEP 27 – SEP 30

Kissimmee Sports Arena Rodeo SEP 29

The Orlando Home & Garden Show                                

• September 07, 2012 – September 09, 2012

• Location: Orange County Convention Center North Hall B

• Address: 9400 Universal Blvd., Orlando, FL 32821

• Time:10:00 am to 8:00 pm Friday and Saturday; 10:00 pm to 6:00 pm Sunday

• Admission: $8, general; $4, seniors; Free, 16 and younger

One of Central Florida’s largest home and garden shows returns with hundreds of exhibitors, home improvement seminars and a special guest appearance by Dan Faires of HGTV.

September’s Belgian Waffles with Berry Compote and Whipped Cream

Serves 4 (makes 8 4×4-inch waffles)

Belgian Waffles
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon dry active yeast
1 1/2 cups water
1/2 cups milk
2 tablespoons beer
1 egg
1 tablespoon vanilla extract
1 stick butter, melted

Berry Compote
1 tablespoon cornstarch
1 tablespoon red wine
1/2 cup apple, orange, or cranberry juice
1/4 cup sugar
1 teaspoon fresh lemon juice
1 cup fresh blueberries
1 cup fresh blackberries
1 cup chopped fresh strawberries
1 cup fresh raspberries

For Belgian waffles:
1. Sift flour into a large bowl. Add sugar and yeast. Create a well in the center of mixture.
2. Add water, milk, beer, egg, and vanilla extract. Stir until mixture is just blended. (Don’t worry if there are lumps; they will dissolve as the batter rests overnight.) Add melted butter, and stir until just incorporated.
3. Refrigerate batter overnight.
4. Bring mixture to room temperature. Ladle waffle batter into a Belgian waffle maker; cook according to manufacturer’s instructions.
5. Serve warm with berry compote and whipped cream

For berry compote:
1. Combine cornstarch and red wine in a small bowl, stirring until cornstarch is dissolved. Set aside.
2. Combine fruit juice, sugar, and lemon juice in a small saucepan. Bring to a simmer. Add cornstarch mixture, blueberries, and blackberries.
3. Cook 1 to 2 minutes, until berries are softened and mixture is thickened. Add strawberries, stirring to combine. Remove from heat, and gently fold in raspberries. Serve warm over Belgian waffles.

Celebrity Birthdays in September