Hear we go again! Another Star Wars movies was recently released. Yes Disney’s Han Solo movie is a Star Wars story, meaning it’s not part of any of the Star Wars trilogies. Instead it’s a stand alone movie designed to enhance or explain the major characters or story lines. In this case Han Solo’s beginnings. We all wondered about his early years before he joined up with the Rebel Alliance, didn’t we? Regardless if you had the burning desire to learn more about Han or not one thing is certain the new movie has renewed interest on all that is Star Wars. This means more Star Wars themed parties and events which need of course Star Wars inspired recipes!
So I’ve rounded up some Star Wars inspired recipes for you to try at your next Star Wars movie night or Marathon. (At our house we have Star Wars Marathons on rainy weekends. )
These Star Wars inspired recipes are super cute and mostly fairly easy to make. It might just make you the super cool parent of the year when you roll them out at your kid’s Star Wars themed birthday party!
Ok I couldn’t resist so I posted this jello picture I found on Pinterest twice. After it is the Han Solo movie and the most memorable thing that ever happened to Mr. Solo, at least in my book, was when he was entombed in carbonite by none other than Darth Vader at the end of episode V The Empire Strikes Back.
I’m sure exactly which site has the recipe for this jello, but do you really need one? All you need is a box or two of jello and a Han Solo action figure. Place him at the bottom of the pan and follow the directions on the jello package. Pour the jello over the man and let it gel!
Personally I’d use green jello simply because I like lime jello. But we all know carbonite is gray and I don’t think there’s gray jello, maybe you can use blue. Or if you’re really inspired use Knox unflavored jello, add fruit juice and a few drops of black food coloring, you could possibly end up with gray colored gelatin. It might work. But me I’d stick with green lime jello.
Star Wars Pizza
Another Star Wars inspired recipe that doesn’t really need a recipe. The picture says it all. Arrange toppings on a homemade or frozen pizza to make BB8, use a half a pizza crust topped with tomato slices and olives for his head.
Use your imagination and turn pizzas into the Death Star or planets!
If you want to get creative shape the dough into your favorite Star Wars character, Yoda, R2D2, C3pO, Darth Vader, Chewbaca, or whoever. Remember shape the dough, spread with sauce, sprinkle with cheese, add toppings, and bake.
You can even use refrigerated or frozen pizza dough!
Prefer quesadillas to pizza? Never fear here’s a recipe from Totally the Bomb for this BB8 Quesadilla using cheese and colored cream cheese.
Star Wars Rice Krispy Treats
I think everyone loves rice krispy treats. They’re a great snack and they’re pretty easy to make.
Here’s the recipe from Mom Endeavors!
Here’s the recipe and directions from Yummy Mummy Club! They use food writer pens to make the faces on marshmallows.
If you don’t want to make the cupcakes then just make the marshmallow pops! It’s made the same way as the cupcake toppers using the food writer pens, just stick them on lollipop sticks instead!
Princess Leia Oreo Truffles
Make these Leia Truffles by The Cookie Rookie! Click here for the recipe!
Princess Leia Cupcakes
Paintbrushes and Popsicles has an awesome recipe for Leia Cupcakes!
Click here for recipe and directions!
Star Wars Macaroons
This one’s probably the hardest to make if you’re going to make macaroons at home. I’m not that patient! But you can use store bought macaroons. (I get a box of frozen ones from Sam’s Club or Costco, they’re pretty inexpensive).
If you use store bought macaroons then all you need is a steady hand. Just pipe the colored icings on the macaroons to make R2Dc, the Death Star, or Chewbacca.
Death Star Watermelon
Ok this one takes skill, carving skills that is!
Find yourself a round watermelon and get out the carving knives!
This would make an awesome centerpiece for your dessert table!
Star Wars Popcorn
Two Sisters Crafting makes this yummy popcorn. Awesome snack for that Star Wars Movie Marathon!
Click here for the recipe!
Lighsaber Pretzel Rods
No Star Wars themed party or movie night would be complete without lightsabers.
How about these Lightsaber Pretzel rods from Two Sisters Crafting?
Hey they’d make awesome party favors if wrapped in clear treat bags!
Click here for recipe!
Need some Star Wars inspired party stationary and decor? Contact Savvy Nana Crafts, they’ll design the perfect invitations, favor tags, banners, and signs for your Star Wars themed event!
A whole new way to burger.
So for all you carb avoiders, I’ve come up with a whole new way to enjoy burgers without the bun. Instead, you serve all the toppings in – the burger itself! These Fully Loaded Burger Bowls are burgers, filled with your favorite topping! It a whole new way to burger!
Summertime, as we all know, is burger time. There’s nothing quite like a nice, juicy burger, hot off the grill, with all your favorite fixings – bacon, cheese, and some nice fried mushrooms.
Of course, a traditional burger also comes with one other thing: the bun. And for anyone who’s trying to steer clear of carbs, that kind of ruins the whole meal.
So for all you carb-avoiders, I’ve come up with a whole new way to enjoy burgers without the bun. Instead, you serve all the toppings in – the burger itself!
Instead of forming the beef into patties, you shape it into a little bowl and load it up with cheese, mushrooms, and bacon. Then put those filled bowls on a baking pan and bake them under a foil tent for half an hour, so all the juices from the meat blend together with those tasty toppings. You can top these with barbecue sauce, ranch dressing, diced chives, or all three.
Here’s another plus: you don’t need to wait for nice weather so you can fire up the grill. These Fully Loaded Burger Bowls are good rain or shine!
1. Mix together beef, seasoned salt, garlic powder, black pepper and Worcestershire sauce.
2. On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside
3. In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
4. Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
5. Bake at 350 degrees F covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.
Fully Loaded Burger Bowls
- 2 lb extra lean beef
- 2.5 tsp Lawry’s Seasoned Salt
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper, Ground
- 3 tsp Worcestershire sauce
- 4 tb butter
- 2 cup sliced mushrooms
- 2 cup cheddar cheese. shredded, divided
- 10 slices bacon, cooked and diced
- diced chives, bacon bbq sauce, ranch for topping
Calories: 690kcal (35%)Carbohydrates: 4g (1%)Protein: 71g (142%)Fat: 49g (75%)Saturated Fat: 28g (140%)Cholesterol: 230mg (77%)Sodium: 2391mg (100%)Potassium: 1146mg (33%)Sugar: 1g (1%)Vitamin A: 940IU (19%)Vitamin C: 1.6mg (2%)Calcium: 439mg (44%)Iron: 6.5mg (36%)
What is a Manapua? Simply put it’s the Hawaiian name for the yummy Chinese Bao, that slightly sweet dough stuffed with barbecued pork then steamed to form a shiny outer skin surrounding the fluffy bread and sweet savory filling.
In the 19th. century Cantonese Chinese immigrants came to the Hawaiian islands to work in the sugarcane plantations. They brought with them their heritage and cuisine. One of the delectable foods they brought to the islands was the Cha Sui Bao, that barbecued pork filled steamed bun. It soon became a favorite with the locals who called them Mea’ono’pua’a (Mea’ono means bread and pua’a means pork). Over time that name morphed into Manapua, which is what we call it today.
Along with the name change the traditional Manapua also evolved into different flavors. These days one can easily find Shoyu Chicken, Lap Cheung (Chinese Sausage), Pizza and Curry Manapuas at the 7/11 and other Manapua Shops and trucks. Actually you can stuff the dough with just about anything you want; I make adobo manapuas!
Manapuas are found everywhere in Hawaii, but homemade ones are still the best! They’re great for snacks, picnics, and even as a light lunch. They are one of my family’s favorite foods!
When I make manapua I usually use store bought Char Siu pork or chicken. Both are readily available at our local supermarkets. But sometimes I make my own, it’s not that hard. So today I’ll share the recipe for makng manapua and the barbecue meat filling we call Char Siu.
Manapua or Chinese Bao
Char Siu - It can be used to fill steamed buns or sliced mix with noodles or rice.
- 1 lb skinless pork belly or boneless skinless chicken thighs (trim off excess fat from the meat)
- 2 tbsp shaoxing cooking wine
- 2 tbsp soy sauce
- 2 tbsp sugar
- 3 cloves garlic, minced
- 1 tbsp Hoisin Sauce
- 1 tbsp Five Spice Powder
- 1/8 cup Honey except honey together and pour in to a ziplock bag.
Manapua - Filling:
- 3/4 cup diced char siu meat (pork or chicken)
- 1 tbsp Sesame Oil
- 1 stalk Green Onions chopped
- 1/3 cup Fresh Cilantro chopped
- 2 1/2 tbsp sugar
- 1/4 cup Soy Sauce
- 1/8 tsp Salt
- 2 tsp Flour
- 2 tsp Corn Starch
- 1/4 cup water
- 2-3 drops red food coloring
- 2 cups cake flour
- 1 1/2 cup flour
- 1 tbsp Vegetable Shortening
- 1/4 cup Baker's Sugar
- 1 tbsp Dry Yeast
- 1 cup warm water
Char Siu - It can be used to fill steamed buns or sliced mix with noodles or rice.
Marinate in the fridge for 2-3 hours.
Place meat in a roasting pan and brush top with honey.
Bake in a 325° oven for 40 - 45 minutes or until meat is cooked. The meat is done when it starts to turn crisp on the outside and the center is firm.
Remove from oven and cool for about 10 minutes.
Slice into thin strips or if using for manapua filling dice into 1/4" cubes.
Manapua - Filling:
Heat oil in a pan. Fry diced char siu for about 30 seconds. Add green onions, cilantro, sugar, soy sauce, and salt. Stir so it doesn't burn.
Dissolve Flour and cornstarch in the water.
Stir into char sui mixture to thicken.
Remove from heat and cool.
Combine 2 flours and put 3 cups of the mixture in the bowl of your standing mixer. (or in a bowl if you're mixing with your hands)
Using a dough hook cut in shortening.
Stir in about 2 tbs. sugar.
In a separate bowl combine remaining sugar with the yeast and add 1/3 Cup warm water.
Stir until yeast is dissolved.
Add the rest of the flour mixture to the yeast and mix well.
Add the yeast mixture and the remaining water to the flour mixture in the bowl.
Knead with the dough hook until smooth and elastic.
Turn dough in to a greased bowl and cover with plastic wrap or a kitchen towel.
Let it sit at room temperature until dough doubles in size, about 1 hour. If it's too cold proof in the oven until it doubles in size.
Divide dough into about 18 balls.
Flatten each ball with a rolling pin into a circle about 1/4" thick.
Place 1 Tbs. filling in the center.
Pull sides of dough around filling and pinch to seal the seams.
Place buns on little squares of wax paper to keep them closed.
Place in a rack or a bamboo steamer and steam for 15 minutes.
Serve hot or freeze for later use.
Hasselback Potatoes have been around for years, specially in the Midwestern states. They’ve gained popularity in recent years as many of us have discovered what the Swedes and Midwesterners have known since the 1950’s!
What are Hasselback Potatoes and where did they get their name you may wonder. They were first served at a Swedish restaurant named Hasselbacken in 1953. They are a type of baked potato that is tender on the inside and crispy on the outside. They’re sort of like thin potato chips attached together at the potato base. The sliced potatoes are baked to a crispy outer shell then stuffed with cheese and topped with sour cream, chives, or whatever your favorite toppings are.
They are really easy to make, almost like making baked potatoes! The hardest part may just be the slicing. The potatoes are thinly sliced almost to the base of the potato leaving the bottom portion still attached. I found that the best way to cut them is to place the potato on top of a large spoon then using a sharp knife slice the potato until the knife touches the spoon, this leaves the bottom parts of each slice still attached.
For Hasselback Potatoes I prefer to use medium sized Russet Potatoes. (I use the large sized Russets for regular baked potatoes.) You can also use Yukon Gold Potatoes, but I find that the russets hold up better than the Yukoons.
When I make Hasselback Potatoes I stuff cheese between slices but leave the toppings on the side so each person can add their own. I usually offer sour cream, shredded cheeses, chopped chives, and green onions. But you can offer bacon bits and other toppings you like.
So without further delay here’s my recipe for Hasselback Potatoes!
- 4 - 6 Medium Sized Russet Potatoes
- 1 Stick Butter melted
- 1/3 Cup Olive Oil
- 4 Cloves Fresh Garlic minced
- 1 Tbs. Chopped Fresh Parsley
- Salt & Pepper
- slices Cheddar Cheese- enough to fill potatoes between slices
- 1/2 Cup Parmesan Cheese grated
- Sour Cream
- Chopped Chives and/or Green Onions
- Bacon Bits
- Other favorite toppings
Pre-heat oven to 450° F.
Line baking sheet with parchment paper.
Scrub each potato very well. Make sure it's clean and has no dust or dirt on it. I use a green scotch pad to make sure each potato is very clean. Pat dry with paper towels.
Place potato on a large spoon. Slice potato from the top to when the knife touches the spoon edge. Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.
Mix melted butter, olive oil, garlic, parsley, salt & pepper together.
Brush butter mixture all over each potatoes making sure you have it in between each slice and around the entire potato including the bottom.
Place potatoes on the prepared baking sheet and bake in the oven for 50 - 60 minutes.
Remove from oven and cool about 5 minutes.
Insert a slice of cheese between slices and sprinkle parmesan cheese in between as well.
Bake in the oven until the cheese melts.
Move to serving dishes and top with desired toppings.
I usually sprinkle chopped green onions or chives over the potatoes and serve with a variety of toppings and invite everyone to top as they please.
Chow Mein seems to be a staple at Chinese Restaurants where it’s different versions of it are always on the menu. It’s a dish of fried noodles and can be made with just about any meat and/or veggies that you want.
In Hawaii we simply call it fried noodles and expect to find char shiu, Chinese barbequed pork, and Kamoboku, a Japanese fish cake. Both ingredients are readily found in our local grocery stores as is the noodles which can be purchase dry or fresh.
Chow Mein ingredients are so easy to find just about everywhere specially if you have an Asian supermarket by you. The first ingredients of course is the noodles and if you can’t find chow mein noodles you can actually use Ramen Noodles or even spaghetti!
As for the protein you can use beef, chicken, pork, seafood or the protein of you choice. Then you toss in veggies which can be anything from carrots to spinach, just be sure you add fresh cilantro that’s what really pulls everything together!
In my recipe for homemade Chow Mein, I use Char Shiu pork or chicken which I find at my local grocery store. If you can’t find it omit it or substitute a different protein such as chicken, shrimp, or a plant based one. I also use the Kamoboku fish cake mostly because I think it’s pretty, but again you can omit it. As for my veggies I buy a Chop Suey mix that has bean sprouts, shredded cabbage and carrots, you can easily make your own mix.
To give it that Asian flavor I use Sesame Oil, soy sauce, and Cilantro also called Chinese Parsley. That’s really all you need! Chow Mein can be served alone as a main dish or as a side dish.
Serve right away.
Try not to have left overs as noodles do not keep well. If you have to store leftovers place in sealed container in fridge for no more than a day. To re-heat spread noodles out in a sheet pan and heat in the oven.
So here’s my recipe, adjust it to fit your needs!
Easy Chow Mein
- 1 Package Noodles (chow mein ramen, or even spaghetti)
- 1/2 Lb. Char Shiu Pork or Chicken omit or substitute with your choice of protein
- 1 Package Kamoboku or fish cake omit if you want
- 1 Package Chop Suey Mix (bean sprouts shredded cabbage, shredded carrots) or veggies of your choice
- 1 Onion Diced
- 2-3 Cloves Garlic minced
- 1 - 2 cups chicken broth
- 3 Tbs. Soy Sauce
- 1 Tbs. Sesame Oil
- 1 bunch Cilantro chopped
- 2-3 stalks green onions chopped
Heat Sesame oil in large wok or skillet
Add diced onions, stir until they start to turn translucent
Add garlic and cook until garlic starts to turn golden brown, do not burn
Add meats and veggies and stir until veggies start to soften
Stir in broth and noodles (use more broth if noodles are dry, less if noodles are fresh) cook until noodles are al dente and most of the broth has evaporated. Keep stirring so you don't burn it.
Stir in soy sauce. Toss until everything is well combined.
Remove from heat and place in serving platter.
Garnish with fresh chopped cilantro and green onions.
Nothing beats waking up on a Sunday morning to the yummy smell of fresh baked Cinnamon Rolls!
At our house it’s the surest way to get everyone down to the breakfast table. Seriously what’s not to love? We all love the soft warm goodness of fresh cinnamon rolls dripping with a yummy cream cheese frosting.
Sure you can buy the frozen ready to bake rolls or even those tubes of refrigerated rolls, but they pale in comparison to homemade. Of course it does! If baking isn’t your thing, or if you’re afraid to try your had at yeast breads then this Cinnamon Roll recipe should work for you. It’s pretty simple and doesn’t take all day. Best of all your family will love them.
I use my Kitchen Aid stand mixer to knead the dough, but you can always knead it by hand if you don’t have a mixer with a dough hook. This recipe uses ingredients that you probably already have in your kitchen so no need to run out and buy supplies. Just gather up the ingredients and start baking. It takes about 2 hours to make, and that includes proof time! So if you’re an early riser you can easily get these on the table by 9 am on a Sunday morning!
Here’s the recipe!
Fresh Baked Cinnamon Rolls
- 1 cup Milk
- 1/2 + 1 cup + tbsp Sugar (divided)
- 1 tbsp Dry Yeast
- 2 large Eggs at room temperature
- 6 tbsp Butter, melted
- 1 tsp Salt
- 1 tsp Cinnamon
- 4-4 1/2 cups Flour
- 1 cup Brown Sugar, packed
- 6 tbsp Butter, softened to room temperature
- 3 tbsp Cinnamon
- 1 pack (8 oz) Cream Cheese, softened to room temperature
- 1/4 cup Cup Butter, softened to room temperature
- 2 cups Powdered Sugar
- 1/2 tsp Vanilla
- 1/8 tsp Salt
Make the dough:
Warm milk in microwave for about a minute.
Mix milk, 1 Tbs. Sugar, and yeast in the bowl of your stand mixer, or the bowl you will be using to make dough if kneading by hand.
Let rise for 5 minutes.
In the mean time combine 4 Cups flour, salt, and cinnamon in a separate bowl and set aside.
Next add remaining sugar, butter, and eggs in the mixer bowl and combine. Use dough hook if using a stand mixer or combine with hands.
Add flour mixture and turn mixer on low, slowly raise the speed to high. If kneading by hand just keep kneading.
Knead dough until it's smooth and tacky and forms into a ball. If it does not form into a ball add 1 Tbs. spoon of flour at a time (up to 1/2 cup of flour) until the dough forms into a ball.
Knead another 3-5 minutes.
Grease a large bowl and turn dough into the greased bowl.
Cover and let rise in a warm place for an hour.
Making the rolls:
Once dough has risen punch it down to let the gas out.
Roll dough out on a lightly floured surface. Roll in to a 12x24 inch rectangle that's about 1/4" thick.
Spread filling evenly on the dough.
Roll dough into a log.
Cut into 12 rolls and place in a parchment or silicone mat lined baking sheet.
Cover and let rise for 30 minutes.
Pre-heat oven to 350°.
Bake rolls for 20 minutes.
Remove from oven and cool slightly before frosting.