Category: Disney Dinner Night

Snow White Disney Dinner

The Little One has been watching Snow White and the Seven Dwarfs lately, so I decided to have a German Snow White themed dinner for family movie night!

Appetizer:  Bavarian Pretzels

Dough Ingredients:

  • 3 tea Instant dry yeast
  • 1 ½ Cup Warm Water (100-110 degrees)
  • 2 TBS granulated sugar
  • 4 Cup all-purpose flour
  • 1 tea salt

Crust Ingredients:

  • 1 Cup water
  • 2 tea baking soda
  • Coarse Sea Salt
  • ¼ Cup Butter

Instructions: 

  1. Combine yeast and warm water and sugar.
  2. Add in flour and salt (knead or use mixer).
  3. Place the dough in a greased bowl, cover with a tea towel, and place in a warm place to rise for 30 minutes.
  4. Preheat oven 425, grease baking sheet.
  5. Divide dough into 8 equal parts. Roll each part into 24 inch rope to form the pretzel.
  6. In a shallow bowl, combine the water and baking soda.  Submerge each pretzel in water and place on the baking sheet.
  7. Sprinkle with sea salt and let sit for 10 minutes.
  8. Bake for 12 minutes then brush with melted butter.
  9. Serve with cheese sauce.

Entrée: Gulaschsuppe (soup)

Ingredients:

  • 2 T. olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1.5 lb beef, cubed into bite sized pieces
  • 2 T. balsamic vinegar
  • 2/3 cup red wine vinegar
  • 6 med thin skinned potatoes, peeled and cubed into bite sized pieces
  • 32 oz beef broth
  • Water
  • 3 bay leaves
  • 1 T. paprika
  • 6 oz. tomato paste

Instructions: 

  1. Cook onion, carrots, celery and garlic in olive oil until the onion is caramelized. 
  2. Scrape pot and add beef, browning well. 
  3. Scrape the pot again and add the wine and balsamic vinegar, let it simmer on low until the wine has almost entirely evaporated.
  4. Add broth, bay leaves and paprika, and let simmer for about an hour to tenderize the beef. 
  5. Add potato cubes and enough water to cover plus about 1 inch above, and bring to boil. 
  6. When potatoes are tender, add tomato paste, lower to a simmer and let cook for about another 15 minutes.

Fruit: Apple Dumplings

(I got this idea from the Disney Princess Cookbook.)

Dough Ingredients:  

  • 1.5 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of nutmeg
  • 6 TBSP of cold butter
  • 1/2 cup of milk

Filling Dough Ingredients:  

  • 2 peeled apple (cut into quarters)
  • 1 TBSP butter (cut into quarters)
  • 3 TBSP of brown sugar 
  • 1/4 cinnamon
  • 1/4 teaspoon of nutmeg

Syrup Ingredients:  

  • 1 cup of hot water
  • ½ cup packed brown sugar
  • 2 TBSP melted butter

Instructions: 

  1. 1. Heat the oven to 375 degrees.  Butter a 9inch square baking pan.
  2. 2. To make the dough, mix together flour, baking powder, salt, and nutmeg in a mixing bowl.  Cut 3 tablespoons of butter into small pieces.
  3. 3. Use your hands to knead the butter and flour together.
  4. 4. Stir in the milk.
  5. 5. Flour a surface and knead the dough until it holds together and dust the top with flour.  Roll out into a 12 inch square.
  6. 6. Cut the dough into four equal squares and place two quarters of apple in each square.  
  7. 7. Place 1 quarter tablespoon butter one quarter in each square. 
  8. 8. In a small bowl, mix together 3 tablespoons of brown sugar, cinnamon, and 1/4 teaspoon of nutmeg.  Spoon equal amounts of mixture in each square.
  9. 9. Gather three corners of dumpling together and pinch together.  Put all four in the baking dish an inch apart.
  10. 10. Combine hot water, the remaining brown sugar, and 2 tablespoons of butter, melted.  Stir and pour over the dumplings in the pan.
  11. 11. Bake for 20 minutes until golden brown.
  12. 12. Spoon more syrup over the top, and serve warm.

Vegi:  Crispy Potato Bake

Ingredients:

  • 6 russet potatoes, thinly sliced
  • 1 small onion, thinly sliced
  • 2 Tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 teaspoons rosemary
  • 1 teaspoon thyme
  • ¼ cup real bacon bits

Instructions: 

  1. Preheat oven to 375F.
  2. Use a mandolin or sharp knife to make thin, equal slices of your potatoes and onions – about 1/8″ thick is ideal.
  3. Grease a round casserole dish.
  4. Use a spiral pattern , arrange the sliced potatoes in your baking dish.
  5. Insert the sliced onions an equal distance apart amongst the sliced potatoes.
  6. Place the butter in a microwave-safe dish and microwave for 330 seconds until completely melted. Stir in the olive oil and then pour the mixture over the casserole.
  7. Sprinkle on your seasoning and bacon bits.
  8. Cover with tinfoil and bake for 45 minutes.
  9. Remove the tinfoil and continue baking for 15 minutes to crisp up the potatoes and bacon.

Dessert: Poison Apple Pie

(I got the idea for my Poison Apple Pie from A Magical Kingdom Called Home Blog.)

Ingredients:

  • 4 Granny Smith Apples, peeled and diced
  • 14oz can whole cranberries
  • Juice from one lemon
  • 2 tsp pie spice
  • 1 cup sugar
  • 1/2 cup water
  • Two pie crusts
  • Egg wash

Instructions: 

  1. Preheat oven to 425°. Line pie plate with one pie crust and set aside. Pour lemon juice over diced apples and stir to prevent browning.
  2. In a medium saucepan, bring cranberries, one cup of apples, sugar, water, and pie spice to a boil over medium heat. Then lower heat and simmer 10-15 minutes.
  3. Remove from heat and add remaining apples. Let filling cool while preparing the crust.
  4. Lay second pie crust on working area. Using a picture reference and a knife, free hand the Poison Apple face to the pie crust. Paint the crust with egg wash.
  5. Turn pie filling into pastry lines pie plate and then carefully place crust on top. Fold and pinch pie crusts together. Cover edges with aluminum foil or pie crust protector shield.
  6. Bake for 30 minutes, remove crust shield and bake for additional 15 minutes.

Drink:  Evil Queen’s Punch

Ingredients:

  • 2 envelopes lemon-lime Kool-Aid
  • 10 cups water
  • 2 cups sugar
  • 46 ounce can of pineapple juice
  • 1 quart lime sherbet
  • 2 liters lemon-lime soda

Instructions: 

  1. Combine the Kool-Aid, sugar, water, and pineapple juice. Refrigerate until ready to serve.
  2. When ready to serve, scoop lime sherbet into a punch bowl.
  3. Pour the kool-aid and juice combo over the Sherbet. Follow this up with lemon-lime soda.
  4. Serve immediately.

Tangled Disney Dinner

It’s Disney Dinner Movie Night again… Tangled is such a cute movie, we all enjoyed it. The kids helped me make the meal tonight, and I always think it is so much fun to have tons going on in the kitchen with my kids all at the same time.

Appetizer:  Braided Garlic Bread

Ingredients:

  • 1 1/4 cups water heated to 100-110 degrees Fahrenheit
  • 2 teaspoons Active dry yeast
  • 1 tsp salt
  • 1/2 Tbsp olive oil
  • 3 1/2 cups all-purpose flour
  • Melted butter
  • Garlic salt
  • Parmesan cheese

Directions:

  1. Whisk yeast, salt, and olive oil in the warm water until yeast is dissolved.
  2. Add yeast mixture to 3 cups of flour in a stand mixer fitted with a bread hook. Add additional half cup of flour if dough is still sticky. Knead with the bread hook attachment for 8 minutes in the mixer.
  3. Coat bowl with oil and place in a warm place with a slightly damp towel covering the bowl and let rise for one hour or until doubled.
  4. Punch down dough. Knead for 3-5 minutes. Divide dough into 2 equal parts and let rest for 5 minutes. Roll dough out to three 30″ ropes.
  5. Grease a baking sheet. Braid dough into three separate braids, about 15″ each. You should have two 15″ loaves. Let rise for 45 minutes or until doubled.
  6. Melt the butter and use your pastry brush to apply to the dough.
  7. Sprinkle on the garlic salt, followed by the parmesan cheese.
  8. Bake at 450 degrees for 15 minutes. Arrange the loaves together for one continuous braid.

Entrée:  Angel Hair Chicken Broccoli Alfredo

Ingredients:

  • Angel Hair Pasta
  • Alfredo Sauce
  • Chicken
  • Frozen Broccoli

Directions:

  1. Season Chicken
  2. Bake Chicken 350 degrees for 20 minutes.
  3. Boil Pasta for 6 minutes
  4. Add Alfredo Sauce to pasta
  5. Shred chicken and add to pasta.
  6. Broccoli bag in microwave for 5 minutes then add to pasta.

Vegi:  Hazelnut Parsnip Soup

I found a recipe that I wanted to try at Sugar, Spice & Glitter blog for Hazelnut Parsnip Soup, but I couldn’t find all of the ingredients so I ended up making a Cesar Salad.

Fruit:  Max’s Cinnamon Apples

Ingredients:

  • 3 lb apples
  • 1/2 cup butter melted
  • 1/2 cup brown sugar
  • 1 tbsp apple juice
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Instructions:

  1. Core, peel and slice apples into several slices.
  2. Preheat a 12-inch skillet over medium heat and lower the heat to medium-low.
  3. Combine apple slices, melted butter, apple juice, sugar, cinnamon, nutmeg, and salt in a mixing bowl and mix until apples are evenly coated.
  4. Transfer everything from the bowl into the preheated skillet and spread it evenly.
  5. Cover and cook over low heat for about 15-20 minutes. Stir the apple occasionally.
  6. Take the lid off and raise the heat to medium. Stir and cook the apples for another 5-10 minutes.

Drink:  Sunset Raspberry Lemonade

Ingredients:

  • 1 1/4 cup sugar
  • 1 1/4 cup water
  • 1 1/4 cup raspberries
  • 1 1/2 cup lemon juice freshly squeezed (about 6-8 lemons)
  • 1-2 tablespoon grenadine syrup (optional, for colour)
  • 1/2 cup raspberries
  • 2 lemons sliced

Directions:

  1. In a saucepan, combine sugar, 1 1/4 cups water and raspberries to create a raspberry simple syrup. Heat it over medium heat, stirring to dissolve the sugar. Simmer on low heat for 5 minutes, mashing raspberries as it simmers. Remove from heat, strain and let cool to room temperature.
  2. Add the raspberry syrup to a pitcher with the lemon juice and about 5 cups of water. Stir to combine.
  3. Add ice to glasses and 3/4 full of raspberry lemonade. Then you can stir in some grenadine syrup Refrigerate.
  4. Before serving, add the fresh raspberries and lemon slices to the pitcher.

Ingredients:

  • 1/2 cup melted butter
  • 4 Tablespoons shortening
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 Tablespoon vanilla extract
  • 1-2 T molasses
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt (plus extra for sprinkling on top, optional)
  • 1 teaspoon baking soda
  • 1-2 Tablespoons cinnamon
  • 1 cup milk chocolate chips

Directions:

  1. Preheat oven to 350ºF.  Grease your cast iron skillet with butter and set aside.
  2. In a medium sized bowl, combine the flour, salt, baking soda and cinnamon. Whisk together until completely combined, and then set aside.
  3. Cream together melted butter and sugars in a large bowl.
  4. Whip in the shortening.
  5. One at a time, beat in the molasses, vanilla and eggs.
  6. Add half of the flour mixture into the butter-sugar mixture, combine completely, and then beat in the remaining half of the flour mixture.

This was so much fun to have my family helping with dinner and to enjoy this fun movie with them.

Beauty and the Beast Dinner Night

Our family loves Disney and Family Movie Night, so we have joined them together for a family Disney Dinner Night. Tonight mom got to choose, so it was Beauty and the Beast, which was a bit too fancy of food for the preteens to enjoy. I chose to make versions of the recipes that are mentioned in the song, “Be Our Guest”. We watched the live action version of Beauty and the Beast since it is probably my current favorite of the Disney movies. I hope you have as much family fun as we did.

Appetizer:  Hot hors d’oeuvres (Pizza Roses)

We got our idea for the perfect pizza roses from the Sugar, Spice, and Glitter Blog.

Ingredients:

  • 1 sheet Pizza Dough
  • 1/2 cup Pizza Sauce
  • 1 cup Shredded Cheese
  • 1/2 cup Pepperoni slices

Directions:

  1. Preheat oven tp 350 degrees.
  2. Cut the pizza dough into 2″ wide strips and then spread slightly to bring each strip to 3″ wide.
  3. Spoon some pizza sauce onto the dough strip, and spread evenly.
  4. Sprinkle some cheese onto the sauce, and then make an overlapping layer of pepperoni slices.
  5. Roll the strip lengthwise, to make a pizza rose.
  6. Place the finished roses on a lined cookie sheet. You can fan out the pepperoni slices slightly.
  7. Bake on the bottom rack of your oven according to the dough directions, typically about 12-15 minutes, until the dough is golden brown.
  8. If the pepperoni starts to overcook before the dough is finished cooking, place a sheet of tinfoil gently over the pizza roses, shiny side up.
  9. Remove from oven and let cool slightly before serving alongside additional pizza sauce.

Entrée:  Beef Ragout

Ingredients:

  • 1.5 lbs. sirloin steak, cut into chunks
  • 4-5 tbsp olive oil
  • 1 onion, finely chopped
  • 3 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 2 tbsp minced garlic
  • 8 oz. tomato sauce
  • 2 rosemary sprigs
  • 2 bay leaves
  • 10 oz can diced tomatoes
  • 14.5 oz. can beef stock
  • Parmesan Cheese
  • No Yolk Noodles  

Directions:

  1. Heat 1 tbsp. oil in a stovetop pan over a medium-high heat and brown the beef until dark.
  2. Drain the beef in a colander to remove the fat while you cook the rest.
  3. Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat.
  4. Stir in the tomato sauce and cook for a further 3 mins. Add the herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer.
  5. Add to crock pot for 3 hrs. Stir or use a fork to roughly shred the beef.
  6. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan.

& Cheese Souffle

Ingredients:

  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 cup Milk
  • 4 Eggs
  • 1 cup Cheese, shredded
  • 1 teaspoon Mustard Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon White pepper
  • 4 Tablespoons Parmesan cheese

Directions:

  1. Preheat your oven to 400ºF.
  2. Grease and flour ceramic baking dish. Set aside.
  3. In a medium saucepan over medium heat, combine the butter and flour to form a roux. Stir and cook until it thickens and takes on a golden color, about 2 minutes.
  4. Add the milk and stir well to incorporate. Let cook for two minutes before removing from heat.
  5. Allow the flour-milk mixture to cool for about 5-10 minutes before proceeding with the recipe.
  6. In a small bowl, beat your eggs until light and frothy.
  7. Add the eggs, cheese and seasonings to the mixture.
  8. Put the soufflé mixture into the prepared dish and sprinkle the tops with the Parmesan cheese.
  9. Place in the lower half of the oven and bake for 30-40 minutes, until well-browned and puffy. (sadly my soufflé sank in).

Vegi:  Soup de jour

Ingredients:

  • 1/4 cup of unsalted butter
  • 3 medium white onions diced
  • 42 oz. of beef broth
  • 1/2 tsp of salt
  • 1/4 tsp garlic powder
  • 2 Tbsp. of Parmesan cheese
  • slices of a French baguette
  • 4oz of provolone cheese

Directions:

  1. Sauté onions in melted butter in a large pot for 30 minutes.
  2. Add beef broth, garlic powder and salt, then bring to a boil.
  3. Let boil for a minute then reduce heat and simmer (uncovered) for 50 minutes.
  4. Add parmesan cheese and let simmer for 10 more minutes.
  5. Pour a few cups of soup into a large Pyrex.
  6. Put some cheese slices on top.  
  7. Put it in the oven on broil until the cheese began to brown.  (For about five or six minutes).
  8. Cut the baguette and dip into soup as you eat.

Fruit: Pie & Pudding “en flambe”

We got our idea for “en flambe” from the epicurious blog; but sadly, ours didn’t turn out very tasty at all.

Ingredients:

  • 3/4 cup plus 1 tablespoon granulated sugar
  • 2 tablespoons cider vinegar
  • 1 tea vanilla
  • 4 tablespoons (1/2 stick) unsalted butter, cut into bits
  • 6 apples, peeled, cored, and quartered
  • 1 sheet frozen all-butter puff pastry (from a 14-ounce package), thawed

Directions:

  1. Preheat the oven to 425°F.
  2. In a 10-inch skillet, stir together the 3/4 cup sugar, vanilla and the vinegar. Heat over medium heat, stirring until the sugar is thoroughly dissolved.
  3. Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag).
  4. Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.
  5. Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture.
  6. Dot with the remaining 2 tablespoons butter.
  7. Place the puff pastry over the apples and tuck the sides down around the apples.
  8. Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling.
  9. Let cool in the pan for 10 minutes, then carefully invert onto a rimmed pie plate to serve.

Drink:  Mrs. Potts Strawberry Iced Tea

One of the recipes that all of the kids enjoyed! YAY

Ingredients:

  • 6 cups brewed tea
  • 4 cups fresh or frozen strawberries
  • 1 1/2 cups water
  • 2 cups sugar

Directions:

  1. In a saucepan, boil the strawberries, sugar, and water.
  2. Lower the heat and simmer for 10-15 minutes. Cool slightly.
  3. Pour the syrup through a fine colander into a gallon pitcher.
  4. You can freeze the solids in ice cube trays.
  5. Pour the tea into the pitcher with the syrup and stir.
  6. Chill completely.
  7. Serve over strawberry ice cubes.

Dessert:  Try the Grey Stuff

Another delicious recipe for the kids!

Ingredients:

  • 3.4 oz box Vanilla Pudding Mix
  • 1 1/2 cups Milk
  • 15 OREOs, crushed
  • 8 oz Cool Whip
  • Edible Sugar Pearls, as desired

Directions:

  1. Make the vanilla pudding according to the boxed directions, however only use 1 1/2 cups milk rather than what is called for.
  2. Place the pudding in the fridge to thicken for 5 minutes as you crush the OREOs.
  3. Mix the OREOs into the vanilla pudding until completely combined.
  4. Add the Cool Whip and stir gently until just combined.
  5. Refrigerate for 5 minutes before placing the pudding into your serving dish and decorate with edible sugar pearls.

Thanks to my wonderful family for try all of my fancy foods!

The Lion King Dinner Night

We love Family Movie Night and we love Disney as well. Tonight for our Lion King movie night, we made a Lion King themed dinner to eat first. The kids voted to watch the live action version this time. This was so much fun; with much of the family helping to plan, prepare, and enjoy the meal. I hope you have as much family fun as we did.

Appetizer:  Lion King Snack Mix

Ingredients:

  • Cheetos Paws
  • Reese’s Peanut Butter Dipped Pretzels
  • Crunch N Munch with Peanuts
  • Reese’s Pieces

Entrée:  Hakuna Frittata

Ingredients:

  • 8 eggs
  • 1 tub Chive & Onion cream cheese
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup onion  finely chopped
  • 3/4 cup fresh spinach finely chopped
  • 1/2 cup green peppers finely chopped
  • 1 cup diced ham
  • Shredded Cheddar

Directions:

  1. Preheat oven to 350 degrees F and lightly grease a muffin pan (non stick or silicone).
  2. In a large bowl, whisk together eggs, cream cheese, salt and pepper until smooth.
  3. Stir in peppers, spinach and onion and fill muffins cups (about ¾ full). 
  4. Bake for 20-25 minutes until centers are completely set.
  5. Sprinkle with cheddar and melt in the oven for a couple of minutes.
  6. Serve immediately or cool to room temperature to store. 

Vegi:  Simba Vegi Tray

Ingredients:

  • Carrots
  • Red and Yellow Peppers
  • Celery
  • Cucumber
  • Leafy Greens
  • Olives
  • Ranch Packet
  • Sour Cream
  • Large Round Wheat Crackers

Ranch Dip Instructions:

  1. Mix a tub of Sour Cream with a packet of Ranch.
  2. Place it in a small round bowl.
  3. Save the bottom of a pepper with 3 humps for the lions snout.
  4. Cut olives to place on the snout and eyes.
  5. Use the end of a red pepper stick for the nose.
  6. Add round wheat crackers for the ears.

Platter Instructions:

  1. Cut the vegies into long strips.
  2. Place the green vegie around the outside of a round tray.
  3. Place the round dip in the middle of the tray.
  4. Place the colored vegies around the dip for the lions mane.

Fruit:  Rafiki’s Fruit Salad

Ingredients:

  • 4 cups 1/2 inch cubed fresh pineapple or 4 cups canned pineapple
  • 2 oranges, peeled and divided into sections
  • 2 mangos, peeled and diced
  • 1 bananas cut in 1/2 inch slices
  • 2 tablespoons Lime Juice
  • 2 tablespoons Dark Brown Sugar
  • 1 cup shredded coconut

Directions:

  • Combine fruits in a bowl.
  • Combine lime juice and brown sugar and add to fruits; toss to coat.
  • Cover and chill at least 1 hour.
  • Sprinkle with coconut.

Drink:  Circle of Life Sunset Drink

Ingredients:

  • Sprite
  • Pineapple Juice
  • Grenadine Syrup
  • Ice for glasses

Directions:

  1. Fill glasses with ice.
  2. Take glass and fill 1/2 full with Sprite.
  3. Top the remaining half off with Pineapple Juice.
  4. Add a splash of Grenadine Syrup.
  5. Serve to friends and family with a straw.

Dessert:  Timon & Pumbaa Bug Grub Brownies

Ingredients:

  • Brownie Mix
  • Chocolate Frosting
  • Crushed Oreos
  • Gummy Worms

Directions:

  1. Bake brownies according to the directions on the box.
  2. Cool and cut 9 wholes the size of nickels.
  3. Cover with chocolate frosting.
  4. Stick the gummy worms into the wholes.
  5. Crush the Oreos and sprinkle them on the top.

This meal was “Oh So Yummy!!! Thanks to my kids for having so much fun with me!