Disney Inspired Dinner & A Movie: Pinocchio

*Note- Disney owns the rights to all character images and names, and is not affiliated with this blog

Well it's time again for another Disney Inspired Dinner & A Movie, and tonight we are featuring Pinocchio. 

Now I'll be really honest, the movie/story Pinocchio has always kind of scared me from the time I was a little girl. The bad guys are some of the worst, and I used to have nightmares when I was little that I would get trapped in a cage like Pinocchio did. But I couldn't help always loving the movie because Jiminy Cricket is one of my favorite Disney characters, The Blue Fairy is GORGEOUS, and it is a story of repentance and redemption, which is something every child needs to learn- even when we make bad choices and mistakes, there is always a chance to redeem ourselves and do the right thing. 

Now moving onto dinner- this story takes place in Italy, so what better food to feature than Italian? If you'll remember from Snow White, I try my very best to feature recipes that are actual food, not just sugar. It would be SO easy to make everything from a Disney movie a dessert, but can't have the kiddos all hyped up on sugar and the parents feel like they are dying. So tonight, we are having Pinocchio's "No Strings On Me" Meatballs (Remember the song? One of my favs!), Jiminy Cricket's Conscience Cannoli Poke Cake (Because your conscience "pokes" you when you are making choices- see what I did there), Geppetto's Garlic & Tomato Dipping Sauce (A perfect compliment to his son's food), Cleo & Figaro's Banana Pepper & Olive Salad (If your kiddos aren't fans of banana peppers or olives, like my hubby, then they can just pick them out, but I wanted something black and yellow in the salad), The Blue Fairy's Italian Soda (surprisingly, there are not a ton of Italian foods that are blue), Stromboli's Stromboli (homophones- can you tell I majored in El Ed), Honest John, The Coachman, & Gideon's "Hi Diddle Dee" Italian Soda "For Me" (there's another song- I'm so clever haha), Lampwick's Mozzarella Sticks (don't eat too many or you'll turn into a donkey!), and Monstro's Mozzarella Penne (WARNING- this is my family's fav and it goes quickly). Feel free to make the meal together and enjoy the show while making dinner, while eating it, or after dinner!

Pinocchio's "No Strings On Me" Meatballs

(recipe from Budget Savvy Diva)

Ingredients:

• 1 pound of ground beef ( thawed)
• 1 small onion, diced well
• 1 egg
• ¼ cup of milk
• ½ cup of panko breadcrumbs
• ½ tsp of pepper
• dash of salt
• ½ tsp of Worcestershire Sauce

Yields: varies

Directions:

• Preheat oven to 400
• Mix all ingredients in a bowl.
• Form the meatballs - because I will be using these in a specific recipe I am making them smaller. Any size will do - just note it will change cooking time.
• Lay meatballs onto a cookie sheet lined with parchment paper and cook. Mine were able 1.5 Tablespoons and the cooking time was 10 minutes. Just make sure to check that the meat is cooked through.
• Place meatballs onto a paper towel to soak up any excess grease. You can freeze these meatballs for later use.
• Enjoy

"I've got no strings to hold me down."

Jiminy Cricket's Conscience Cannoli Poke Cake

(white cake recipe adapted from Paula Deen & cannoli poke recipe adapted from Life, Love, & Sugar & mascarpone recipe from All Recipes)

Ingredients:

White Cake (you can also just use a boxed white cake mix, but I recommend this):

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 4 eggs
• 3 cups sifted self-rising flour or to make your own (I didn't have any on hand)
• 1 cup of all-purpose flour
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon of salt.
• 1 cup milk
• 2 teaspoons pure vanilla extract

Cannoli Filling & Topping:

• 1 14 oz cans sweetened condensed milk
• 1 1/2 cup ricotta cheese
• 1 1/2 cup mascarpone cheese or to make your own (I couldn't find it in the grocery store):
• 1 (8 ounce) package cream cheese, softened 
• 1/4 cup heavy cream
• 2 tablespoons butter, softened
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 1 tsp cinnamon
• 1/2 cup mini chocolate chips (I used regular sized ones because it was all I had on hand)
• powdered sugar, for dusting

Yields: 1 Large 9x13 Cake

Directions:

• For the White Cake: 
• Preheat oven to 350 degrees F and grease and flour 9x13 cake pan/dish. 
• Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes.
•  Add eggs, 1 at a time, beating well after each addition. 
• To make self-rising flour, combine flour, baking powder, and salt into a separate bowl, and mix until ingredients are well blended. 
• Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. 
• Put batter into prepared pan. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. 
• Bake for 25 to 30 minutes or until done. Allow cake to cool completely.
• For the Cannoli Poke Part:
•  Bake cake according to directions on box for a 9x13 pan.
• Poke holes all over the top of the cake. (I used a straw)
• Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.
• Put cake in refrigerator for about an hour to absorb milk.
• To make mascarpone cheese: combine cream cheese, heavy cream, and butter in a mixer bowl, and beat until fluffy.
• Add ricotta cheese and vanilla extract into the mixer bowl and beat until smooth.
•  Add powdered sugar and cinnamon and mix until combined.
•  Add reserved sweetened condensed milk and mix until combined.
•  Once cake has absorbed milk, spread cannoli topping evenly over cake.
•  Top with mini chocolate chips and a sprinkling of powdered sugar.
•  Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.

"And always let your conscience be your guide."

Geppetto's Garlic & Tomato Dipping Sauce
(recipe adapted from Giada )

Ingredients:

• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 (32 ounce) cans tomato sauce
• 2 dried bay leaves

Yields: 2 quarts- I halved the recipe

Directions:

• In a large casserole pot, heat the oil over a medium-high flame. 
• Add the onions and garlic and saute until the onions are translucent, about 10 minutes. 
• Add the 1/2 teaspoon of each salt and pepper, cook for another 5 mins.
• Add the tomato sauce and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. 
• Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. 
• Cool, then cover and refrigerate. Rewarm over medium heat before using.)

"My little wooden boy."

Cleo & Figaro's Banana Pepper & Olive Salad

Ingredients:

• 4 cups Romaine lettuce
• 3 cups fresh Spinach leaves
• 1/2 jar of banana peppers
• 1 can of black olives
• Shredded mozzarella or Parmesan cheese to sprinkle on top.

Yields: 1 large salad

Directions:

• Combine ingredients into large bowl and refrigerate until serving.
• Can be topped with any dressing, and olives and peppers can easily be removed.

They don't say anything, but we know they secretly love each other.

The Blue Fairy's Italian Soda * Can Be Made Sugar-Free*
(recipe adapted from Our Best Bites)

Ingredients:

• Blueberry or Blue Raspberry Flavored Syrup
• *Note- I used Kool Aid Liquid Drops (Blue Raspberry), because we didn't have flavored syrups on hand.
• They are also a great sugar free alternative
• Ice (crushed or pebble ice)
• Soda water/sparkling water/seltzer
• Half and half

Yields: However many drinks you want to make.

Directions:

• Measure 3 tablespoons (6 pumps) of syrup or if using the drops, about 10 drops, into the bottom of a 24-ounce cup. 
• Fill the cup halfway with ice. Add sparkling water about 1-1 1/2″ from the top. Add a splash of half and half (about 1 tablespoon). 
• Stir with a straw and serve!
• Feel free to mix and match flavors or add fresh fruit garnishes like blueberries, cherries, strawberries, or lime or lemon wedges.

Stromboli's Stromboli
(recipe adapted from Inspired Dreamer )

Ingredients:

• Pizza Dough (you can use store-bought, or follow my AMAZING pizza dough recipe here - just make sure to half the recipe)
• 1/2 of small jar of pizza sauce
• 5 large slices of Genoa Salami
• 2 large slices of Ham
• 6 large slices of Pepperoni
• 4 large slices of Provolone
• 5 large slices of Mozzarella
• 1 egg yolk
• 2 tablespoons water
• 1/2 stick of butter, melted
• Garlic Powder & Parsley (to sprinkle on top)

Yields: 1 large stromboli

Directions:

• Preheat the oven to 400 Degrees F.
• Prepare dough (either unwrapping from container or making from scratch, like my recipe here).
• Flour a work surface and roll the dough out into a rectangle.
• Pour sauce on center of dough to liking, but make sure to not go all the way to the edge of the dough (want to keep everything pretty much in the middle of the dough).
• Start layering the provolone, then the meats in the center, leaving an inch or two along the edges. Add the mozzarella. 
• Combine the egg yolk with a couple tablespoons of water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up.
• Starting along one long edge, gently roll it up.
• Pinch the edges together to seal it. Tuck the ends under and pinch them together.
• Place it on a baking sheet, seam side down. Brush dough with melted butter and sprinkle garlic powder and parsley to your liking. 
• Bake at 400 for about 20 to 25 minutes.
• Cut it into slices.Serve with sauce alongside.

"Good night, my little wooden gold mine!"

Honest John, The Coachman, & Gideon's "Hi Diddle Dee" Italian Soda "For Me" 

*Can be made Sugar-Free*

(recipe from adapted from Our Best Bites)

Ingredients:

• Grape, Orange, and Strawberry Flavored Syrup
• *Note- I used Kool Aid Liquid Drops (Grape, Orange, and Strawberry), because we didn't have flavored syrups on hand.
• They are also a great sugar free alternative
• Ice (crushed or pebble ice)
• Soda water/sparkling water/seltzer
• Half and half

Yields: However many drinks you want to make.

Directions:

• Measure 3 tablespoons (6 pumps) of syrup or if using the drops, about 10 drops, into the bottom of a 24-ounce cup. 
• Fill the cup halfway with ice. Add sparkling water about 1-1 1/2″ from the top. Add a splash of half and half (about 1 tablespoon). 
• Stir with a straw and serve!
• Feel free to mix and match flavors or add fresh fruit garnishes like blueberries, cherries, strawberries, or lime or lemon wedges.

"Hi Diddle Dee, an actor's life for me!"

Lampwick's Mozzarella Sticks
(recipe adapted from Giada)

Ingredients:

• 1 1/2 cups Italian-style dried breadcrumbs
• 1 1/3 cups freshly grated Parmesan
• 1 teaspoon salt
• 12 string cheeses
• 4 large eggs, beaten to blend
• 1 1/2 cups vegetable oil

Yields: 12 mozzarella sticks

Directions:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. 
• Cover and freeze until frozen, about 2 hours and up to 2 days.
• Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. 
• Sprinkle with the remaining cheese and serve with the Marinara Sauce.

"Please, you gotta help me. Be a pal! Call that beetle. Call anybody!"

Monstro's Mozzarella Penne  *Can be made Gluten-Free*

Ingredients:

• 2 boxes penne pasta (I used Barilla Gluten Free Penne)
• 2 jars of spaghetti sauce
• 1/2 cup heavy cream
• 1 small bag of shredded mozzarella
• Additional mozzarella or Parmesan cheese to sprinkle on top.

Yields: 1 large pot of mozzarella penne

Directions:

• In a large pot, cook penne pasta according to instructions on box/container. Drain.
• While pasta is cooking, in separate pot combine tomato sauce, heavy cream, and shredded mozzarella and simmer.
• Pour sauce over cooked/drained pasta, sprinkle additional cheese on top, and serve.

"a whale of a whale...he swallows whole ships!"

Enjoy!!!