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0 In Disney/ Disney Recipes

Ultimate Dole Whip Showdown

Disney recently released their official Dole Whip recipe, and I am here to compare it to actual Dole Pineapple Soft Serve.

Imagine my thrill and excitement when I see the push notification from my Walt Disney World App that they are giving out the Disney Dole Whip recipe. Then imagine my disappointment when I realize that their recipe had vanilla ice cream in it. It is well known that Dole Whip is dairy free, which means that this can’t be completely accurate. I get it, it was a little too hopeful for Disney to actually spill secrets. But it got me thinking, maybe it is good, so lets compare it to Dole Pineapple Soft Serve.

If you didn’t know Dole makes a pineapple soft serve for soft serve machines, you can even buy it on Amazon. Luckily for me, my local FroYo place was offering curbside pick up AND they had the Dole Pineapple Soft Serve available. So thus began the ultimate Dole Whip showdown.

Disney Recipe Version

I’ll admit, the recipe is super simple, three ingredients, throw it in the blender and you are good. But how good is it really?!?

©Disney Screenshot from My Disney Experience App

The mixture was thicker than I expected, in fact the blender had a little trouble with it so I ended up adding an additional splash of pineapple juice.

The Showdown

Okay, so now it is time for the real test, we know this isn’t really Dole Whip but the question remains, will it taste close to or as good at the orginal?

The answer is no, it doesn’t taste like Dole Whip and it honestly is slightly ridiculous that Disney tried to pawn this off as a recipe. Will it be enough to get you through when the parks are closed, probably. Here’s my best advise, check your local froyo place and see if they have the Dole Pineapple Non Dairy Soft Serve, it seriously tastes like you are at the park.

Want the full run down of my thoughts, be sure to check out my full review below! Also, subscribe to my YouTube channel for more Disney recipes coming soon!

The links in the post may contain Amazon Affiliate links and I receive a small commission if you chose to purchase from my link, at no cost to you.

0 In Disney/ Disney Recipes

Cozy Cone Motel Copy Cat Recipe: Bacon Mac ‘n’ Cheese Cone

No matter what cone you visit, there are always good snacks to be had in Cars Land. However, there is something about their bread cones that make them a must-do for me every time I visit the park. The first time I ever had them I tried their Buffalo Chicken Cone, which was delicious, but nothing really beats their Bacon Mac ‘n’ Cheese Cone. You can always just make this mac and cheese alone, but there is something about the bread cone that really makes you feel like you are at Disneyland.

Bacon Mac ‘n’ Cheese Cone

This recipe is straightforward and the mac and cheese is completely made on the stove, so it’s also super simple. Check out the notes after the recipe on how to ensure your bread cone is perfect.

Cozy Cone Motel Bacon Mac ‘n’ Cheese Cone

Visit Cars Land via your kitchen with this simple recipe!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6


Bread Cone

  • 1 pizza dough see notes after the recipe
  • 1 egg

Mac 'n' Cheese

  • 6 slices bacon
  • 1 pound elbow pasta
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1/2 cup cream cheese
  • 8 oz cheddar cheese shredded
  • salt and pepper to taste


Bread Cones

  • Preheat your oven to 425°.
  • Take cardstock and wrap it into a cone shape and secure it with tape. I take scissors and flatten the bottom, so I can cook the cones upside down. Cover the cone with a layer of aluminum foil, and spray with a non-stick spray. Repeat 5 times, to give you 6 total cones.
  • To make cones roll your pizza dough into a large rectangle, it should be about 12"x18".
  • Cut 1" strips lengthwise, so you have 12-1"x18" strips.
  • Starting at the point of the wrap one strip of the dough down the cone, making sure the layers touch as you go around. Continue with another piece of dough. Each cone should use 2 pieces of dough.
  • Crack your egg into a small bowl and add in a splash of water. Whisk until fully mixed, and brush on to the outside of every cone.
  • Bake cones for 12-15 minutes, or until golden brown.
  • Allow cones to cool before removing from the mold.

Mac 'n' Cheese

  • Cook pasta according to package directions in a large pot of heavily salted water, and drain.
  • Cook 6 slices of bacon according to the package directions, and set aside to cool. Once cooled crumble the bacon.
  • In a medium sauce pan over medium heat melt 1/4 cup of butter.
  • Once butter is melted as 1/4 cup of flour, constantly stirring the mixture over medium heat until darkened slightly in color and smooth, about 2 minutes.
  • Add 2 cups of milk and allow mixture to come to a simmer.
  • Add in 1/2 cup of cream cheese, and allow it to melt, stirring occasionally.
  • Once cream cheese is melted add in 8 oz of shredded cheddar cheese and stir until melted.
  • Add salt and pepper to taste.
  • Add the elbow noodles to the cheese sauce and stir to combine.
  • Add mac and cheese to the cone and top with crumbled bacon.

For the pizza dough: You can use any store-bought or homemade dough. The dough in the tube works perfectly for this as it is already in a rectangle. For me, I always keep a couple of pizza doughs in the freezer and I love this recipe from Bon Appetit.

Bread Cone Tips

Okay, I will admit that I hit a snag or two while initially making the cones, so here are my tips to ensure your cones come out perfect.

  • Make sure all the layers of the dough touch, this will ensure a solid cone and prevent any spillage.
  • Cut the bottom of the paper cones flat so they can stand in the oven, it will prevent them from having a flat side.
  • Use a toothpick to hold the end of the dough in place, it will prevent the dough from sliding down in the oven.
  • Use a rolling pin to roll the dough flat and thin right before putting the dough onto the cone, this will ensure more coverage and the dough will puff in the oven.

What Disney recipe do you want to see me create next? Let me know here or in the comments.

0 In Disney/ Disney Recipes

Disneyland Churro Toffee Copy Cat Recipe

Churro Toffee

If you have ever walked into Trolley Treats in California Adventure, the smell alone is enough to make you want all the sweets. However, one bite of their Churro Toffee and you honestly might even forget what a real churro is. My favorite part of this toffee is unlike a churro, it travels well, that way I can continue to enjoy Disneyland even when I am home. Since the parks are still closed I am long out of Churro Toffee, I figured I would give candy making a go. It’s easier than expected, and dare I say you can even do it without a candy thermometer.

Disneyland Churro Toffee Copy Cat Recipe

These toffee treats are easier than you would expect and taste just like the ones from Trolley Treats.
Prep Time 20 mins
Cook Time 15 mins
Cooling Time 1 hr 30 mins
Total Time 2 hrs 5 mins
Servings 6



  • 1 1/2 cups salted butter 3 sticks
  • 1 1/2 cups sugar
  • 6 Tbs water

Churro Coating

  • 1/2 cup sugar
  • 2 Tbs cinnamon
  • 2 pkg white chocolate melts



  • Start by lining a 11"x17" sheet pan with parchment paper. I prefer to just use parchment because I feel like greasing the pans adds that layer to the finished toffee. It is important to you do this step first, in order to ensure a smooth process.
  • Over medium heat melt 3 sticks of butter in a medium saucepan over medium heat.
  • Once butter melts add water and sugar to the center of the pot, this prevents the sugar from crystallizing on the side of the pan.
  • Next, embrace your inner Gaston and stir vigorously for the next 10 or so minutes, you are going to want to use a wooden spoon so your spoon doesn't melt. Once your mixture starts to darken, insert your candy thermometer and bring the mixture to 300° or the hard crack stage. If you don't have a thermometer get the mixture to the color of peanut butter and quickly test by dropping some of the mixture in ice water for 10 seconds. If you pull it out and it crunchy and cracks you are good to go.
  • Pour the toffee mixture onto your prepared baking sheet and quickly spread out with a spatula. If it doesn't fully cover the pan that is okay, just try to keep it as square as possible if you are looking to make yours look like the Disneyland version.
  • If you are going for the Disneyland look, after 5 minutes of cooling use a knife to cut the toffee into large rectangles. It might take a few passes to get all the way through the toffee.
  • Let the mixture cool for at least 1-2 hours or until nicely set.

Churro Coating

  • Melt your white melting chocolate according to the directions on the package. I used the Ghirardelli melts and really liked them.
  • While your chocolate is melting combine the sugar and cinnamon.
  • When the chocolate is melting start by covering one side of the candy with a thin coat of the white chocolate with a spoon.
  • Sprinkle the cinnamon-sugar mixture all over the still-wet white chocolate and knock off the extra. Place chocolate side down on a sheet of parchment paper.
  • Cover the opposite side of the toffee in the white chocolate and sprinkle on the cinnamon sugar, continuing the process until all bars are covered.
  • Let chocolate completely harden, you can speed this process up by placing them in the fridge. And enjoy!

Tips to Making Perfect Toffee

  • Spray the inside of your saucepan with cooking spray before adding your ingredients. This will prevent your mixture from bubbling over.
  • Invest in a candy thermometer, you can get them for relatively inexpensive and they are a game-changer when making candy. I have tried two different ones and I prefer this inexpensive one from Amazon.
  • Make sure you cook the mixture over medium to prevent it from separating, if cooked too fast you can cause the sugar and butter to separate.

What recipe do you want to see me cook next? Let me know here!

The links in the post may contain Amazon Affiliate links and I receive a small commission if you chose to purchase from my link, at no cost to you.

0 In Disney/ Disney Recipes

Disney at Home: Woody’s Lunch Box Grilled Cheese Sandwich

Disney Parks Blog Just released their official recipe for the Grilled Three-Cheese to celebrate National Grilled Cheese Day, so today I am making it at home.

When I saw the recipe for the grilled cheese from Woody’s Lunchbox (aka the best grilled cheese ever) pop up on Disney Parks Blog, I knew I had to recreate it. There is no better day than National Grilled Cheese today, so come along as we enjoy a little Disney at home since the parks are still closed.

I will say the only thing missing is their adult lemonade, and if you have tried it you know what I mean. So I am going to do my best to recreate it using only ingredients I have at home, because quarantine.

Woody’s Lunch Box Grill Cheese Recipe via

Here's the official recipe for the Grilled Three-Cheese Sandwich from Woody's Lunch Box in Toy Story Land at Hollywood Studios
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 people


Cream Cheese Spread

  • 1/2 cup cream cheese
  • 1/2 cup shredded cheddar cheese
  • 2 Tbsp heavy cream
  • 1/4 tsp salt

Garlic Spread

  • 1 cup mayonnaise
  • 1 1/2 tsp garlic minced
  • 1/2 tsp salt


  • 8 slices artisan bread
  • 8 slices cheddar cheese
  • 8 slices provolone


For Cream Cheese Spread

  • Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside.

For Garlic Spread

  • Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside.

For Grilled Three-Cheese Sandwich

  • Lay out artisan bread slices on parchment paper or large cutting board.
  • Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices. 
  • Equally spoon cream cheese spread on slices with provolone. Gently smooth cream cheese spread over each slice.
  • Press cheddar side and provolone side together.
  • Heat a large skillet over medium heat for 5 minutes, until hot. 
  • Brush both sides of the sandwiches with garlic spread.
  • Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown.

Quarantine Adult Lemonade


1.5 oz cherry vodka, see below to see how to infuse your own

8 oz lemonade

splash of berry puree, recipe follows

To make berry puree:

Combine a handful of berries (whatever you have in the house will do), a pinch of sugar and a splash of lemon juice to taste, into a food processor and blend. Strain out seeds by pushing the mixture through a metal sieve with a spoon.

To make Adult Lemonade:

Combine all ingredients over ice and stir to combine.

Don’t have any cherry vodka at home? Simply place vodka and maraschino cherries in a container and allow to infuse for at least an hour, shaking throughout the process to combine. I used 2 cherries per shot of vodka and it was perfect.

What Disney recipe do you want to see next? Let me know!

0 In Disney/ Disney Recipes

Disneyland Corn Dogs Copy Cat Recipe

Disneyland has the best corn dogs, sorry Disney World, it’s true, though the corn dog bites from Casey’s Corner are outstanding. Anyways, with the parks closed there is nothing I wanted more than a corn dog at home. They honestly aren’t hard to make and they fry up quickly, so it’s a pretty easy meal. So when you can’t visit the parks you can always make visit via your kitchen.

Disneyland Corn Dogs Copy Cat Recipe

Bring Disneyland home with this corn dog recipe.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 8 dogs


  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 2 T sugar
  • 2 t baking powder
  • 1/2 t salt
  • 1 egg beaten
  • 1 cup buttermilk see notes for substitute
  • 2 T butter melted
  • 1 quart canola oil you can use vegetable oil
  • 8 hot dogs
  • 8 skewers


  • Heat oil over medium heat to 350°, using a thermometer to check the temperature. While the oil is heating assemble corn dog.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl and whisk until fully combined.
  • Add in beaten egg, buttermilk, and melted butter. Whisk until fully combined and all of the dry ingredients are hydrated.
  • Transfer mixture to tall glass to make dipping the corn dogs easier.
  • Pat every hot dog dry, it's essential to get all of the moisture off of the hot dog in order for the batter to stick.
  • Skewer each hot dog, and push the stick about 4/5 of the way up the hot dog, try to keep the skewer in the middle of the dog.
  • Dip your hot dogs into the batter and twist to coat.
  • Remove the hod dog from the batter and hold above the cup allowing the excess batter to drip off, it should take about 20 seconds. Batter them one at a time and place directly into the oil.
  • When your oil is to temperature, fry each corn dog 3-4 minutes, rotating to ensure all sides brown evenly. You can fry 2-3 dogs at a time, just don't overcrowd your pan as it will cause the oil's temperature to drop rapidly.
  • Once corn dogs are cooked, place on a wire drying rack and allow to cool slightly.
  • Top with your favorite corn dog toppings and enjoy!


If you don’t have buttermilk, use 1 cup of milk and 1 tablespoon of white vingar. Combine the two, allow the mixture to sit five minutes and use that in place of the buttermilk.

What Disney recipe do you want me to recreate next? Also, don’t forget to tag me on social media if you create these corn dogs at home, I love seeing what you guys make in the kitchen!

1 In Disney Recipes

Galaxy’s Edge Copy Cat Ronto Wrap Recipe

Bright Suns, Travelers! If you’ve been to Galaxy’s Edge and have tried the Ronto Wrap, you will fully understand that cult-like following surrounding the it and the need to find the perfect Ronto Wrap recipe. Being a long way from the parks I set out on a mission to make a Ronto Wrap recipe for at home. A bunch of recipe tests later I feel like I have come up with a version that is close to the parks and transports you to Batuu via your kitchen.

There are a good amount of types of Ronto Wraps if you combine what is available in both Dinsey World and Disneyland. From breakfast wraps to vegan options, I have tried them all and I still think the original Ronto Wrap is the best. There is something about the way the pork sausage melts with the roasted pork, all while being smothered in that delicious peppercorn sauce. I did recently travel back to Batuu and can say with confidence that this Ronto Wrap is real close to the version in the parks.

Galaxy’s Edge Ronto Wrap Copycat

Servings 4


Tangy Slaw

  • 1 Cup Green Cabbage shredded
  • 1/2 Cup Carrots shredded
  • 1 1/2 Tbs Apple Cider Vinegar
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Dried Basil
  • 1/2 tsp Sugar
  • 1/2 Tbsp Olive Oil
  • Salt and Pepper to taste

Peppercorn Sauce

  • 1/2 Tbsp Black Peppercorns Crushed (If you don't have whole peppercorns on hand just use black pepper)
  • 1/2 Cup Heavy Cream
  • 1/4 Cup Beef Stock You can sub this for chicken or vegetable stock
  • 1 Shallot finely diced
  • 1 Clove Garlic finely diced
  • 1/2 Tbsp Butter
  • 1/2 tsp Worcestershire
  • salt to taste

Ronto Wrap

  • 4 Mild Pork Sausages see notes
  • 1 Pork Tender Loin about 2 pounds
  • 3 Cloves Garlic diced
  • 3 Tbsp Olive Oil
  • 3 ribs of celery (optional)
  • 4 Pita Breads


Tangy Slaw

  • Shred carrots and green cabbage, you can do this by hand, with a box grater, or with an attachment on a food processor.
  • In a medium bowl combine, carrots, green cabbage, apple cider vinegar, dijon mustard, basil, sugar, and mix to evenly coat.
  • Once fully combined add olive oil and salt and pepper to taste.
  • Refrigerate until ready to assemble. Though not necessary, this slaw can be made a couple of hours ahead of time and would allow the flavors to meld.

Peppercorn Sauce

  • Melt butter over medium heat in a medium frying pan. Add shallots and cook until fragrant and translucent, about 3 minutes.
  • Add in garlic and peppercorns and cook until fragrant and the edges of the garlic begin to lightly brown, about 1 – 2 minutes.
  • Add in Worcestershire and beef stock and stir to fully combine, making sure you scrape down the bottom of the pan to prevent sticking.
  • Pour in heavy cream and add salt to taste.
  • Bring mixture to a boil and then reduce the heat so the mixture is at a simmer.
  • Cook about 10 minutes, stirring frequently until the mixture thickens. It should coat the back of a spoon.
  • Remove from heat and set aside until ready to assemble.

Roasted Pork

  • Preheat oven to 350 degrees F.
  • Mix together olive oil, garlic, salt, and pepper. Using a brush spread the mixture over the pork loin.
  • Place the meat onto a meat rack, or you can use 3 celery stalks placed perpendicular to the length of the pork.
  • Roast until the internal temperature is between 145 – 160 degrees F, which should take about 20-25 per pound of pork.
  • Remove from oven, cover with aluminum foil, and allow to rest for at least 10 minutes, before slicing into 1/4" thick slices.

Pork Sausages

  • Cook sausages according to directions on the package.


  • Toast pita bread. I like to toast mine on the open flame of my gas stove, however, you can grill them or just lightly toast them in the oven or a pan.
  • Place 3-4 slices of the roasted pork in the middle of the pita bread.
  • Place sausage on top of roast pork.
  • Add about 1/3 of a cup of slaw on top of the sausage.
  • Top with a generous drizzle of the peppercorn sauce.


(Pork Sausages) I have been trying to find the perfect pork sausage for this recipe. On my deep searches of the internet I read they use a Portuguese sausage in the park. When I first created this recipe I used the ‘Silva Liguica Portuguese Sausage‘ that I found out my local Target. While the flavor was accurate I did find it to be quite a bit tougher than the sausage at the park. If you are going for an authentic Ronto Wrap, I would still highly recommend using this sausage if you can find it near year. I also only used two of these sausages and cut them in half because they were so large. 
You easily can use a mild pork sausage in this recipe, or even chorizo. It depends on whatever you can locally find, or what type you perfer. 
Galaxy's Edge Ronto Wrap Recipe

If you are looking for a little more details on how to make this recipe, head over to my Instagram and check out the Ronto Wrap story highlight, where I take you through the steps of making Ronto Wraps. Plus, there is also a recipe for a spiked Tatooine Sunset over there!

May the spires keep you!

If anyone tries out this recipe at home (or if you happen to work in Galaxy’s Edge) let me know what sausages you use in your Ronto Wrap.

Looking for other Disney Park themed recipes, be sure to check out my previous posts to see what you can cook up in your own kitchen!

4 In Disney/ Disney Recipes

Disney World’s Cheeseburger and Pepperoni Pizza Spring Rolls

Have you had the spring rolls from the cart in Magic Kingdom? If the answer is no, first off you are really missing out. Second, I am here to give you the best at-home recipe for them, that way you don’t need to travel all the way to Disney to enjoy them.

The spring roll cart is located between Jungle Cruise and Pirates of the Caribbean and is one of the hidden gems in Magic Kingdom. Their signature is the Cheeseburger Spring Roll, or often referred to as an egg roll, and they usually have a rotating spring roll. While the rotating spring rolls have a limited run, they are always delicious. In the past the rotation has included, Philly cheesesteak, bacon mac and cheese (these were ah-mazing) and buffalo chicken. Currently (as of my last visit in August 2019), they are featuring a pepperoni pizza spring rolls, they might be greasy but they are delicious.

I have made these spring rolls a couple of times and have finally settled on a recipe I love. I originally made them with egg roll wrappers because that is what my local grocery store had, but I now take the trip to my local Asian Market to get spring roll wrappers because they make them a little more authentic to what they make in the park. If you can only find egg roll wrappers, no worries, they will 100 percent work, and my taste test team seems to be torn on what wrapper they prefer.

Without any further delay here is the recipe for Cheeseburger Spring Rolls, and keep scrolling for a bonus (and my first attempt) at the Pepperoni Pizza Spring Rolls.

Cheeseburger Spring Rolls

Bethany Vinton
5 from 2 votes


  • 1 pound ground beef
  • 1/2 white onion diced
  • 1/2 cup dill pickle diced
  • 6 oz Velveeta Cheese
  • 2 TBSP yellow mustard
  • 5 shakes Worcestershire
  • spring roll wrappers
  • 1-2 cups vegetable oil for frying
  • salt and pepper to taste


  • Brown ground beef and onion in skillet on medium until brown, breaking up the ground beef as it cooks, about 10 minutes.
  • Drain excess fat from pan and return to heat.
  • Add Velveeta and cook on low heat until cheese is melted and evenly distributed, stirring frequently.
  • Remove meat and cheese mixture from heat and transfer to a bowl, stir in pickles, mustard and Worcestershire, and combine.
  • One by one, fill spring roll wrappers with meat and cheese mixture.
    To make the perfect spring roll, place wrappers on your work surface so they are in a diamond shape. Spoon about 1/4 cup of the mixture onto the lower half of the diamond, leaving room around all the edges. Starting at the bottom wrap the spring rolls tightly tucking in the ends as you go. To seal moisten the top corner with a bit of water and press to seal.
  • Fill a deep frying pan with 1/2 inch of vegetable oil. Heat oil to 325°F (160°C). Fry the spring rolls in small batches 2-3, being careful not to crowd the pan. Cook 2 1/2 to 3 minutes on each side until crisp and golden brown. Remove from oil and place on wire rack or a plate lined with paper towel.

So, as an added bonus I have decided to recreate the Disney Pepperoni Pizza Spring Rolls as well. These are by far my favorite rotating spring rolls, though I might be a little bias as I grew up on pepperoni pizza in New Jersey. Either way, these are delicious.

Pepperoni Pizza Spring Rolls

Bethany Vinton
5 from 2 votes


  • 2 cups shredded mozzarella
  • 1 bag sliced pepperoni
  • spring roll wrappers
  • 1-2 cups vegetable oil
  • marinara sauce for dipping


  • One by one, fill spring roll wrappers with cheese and pepperoni.
    To make the perfect spring roll, place wrappers on your work surface so they are in a diamond shape. Place about 1/8 cup of the cheese onto the lower half of the diamond and stack about 0 pepperoni on top of the cheese , leaving room around all the edges. Starting at the bottom wrap the spring rolls tightly tucking in the ends as you go. To seal moisten the top corner with a bit of water and press to seal.
  • Fill a deep frying pan with 1/2 inch of vegetable oil. Heat oil to 325°F (160°C). Fry the spring rolls in small batches 2-3, being careful not to crowd the pan. Cook 2 1/2 to 3 minutes on each side until crisp and golden brown. Remove from oil and place on wire rack or a plate lined with paper towel.

Both of these spring rolls were a huge hit when I brought them to ‘Disney Night’ with my friends. In fact, I have made the Cheeseburger Spring Rolls a few times and they are a living legend amount my friend’s co-workers.

Have you visited the spring roll cart in Magic Kingdom? If so, what are your favorite? And even if you have never been what sounds like a good combination for their next rotating spring roll?

2 In Disney/ Disney Recipes

Epcot Food and Wine: Mezzi Rigatoni and Limoncello Margarita

It’s officially here, Epcot’s Food and Wine 2019 has kicked off. While I am not in Florida to experience the first few days (33 days until I am back at Disney), all the new food has me excited to try everything. It also has me thinking about a few things that got left of the menu this year. So, I figured it was the perfect time to enjoy Food and Wine at home, and of course I had to make this an at home stroll around Italy.

The ‘Mezzi Rigatoni’ and the ‘Limoncello Margarita’ seem like the perfect way to cure my FOMO and get my psyched for my visit to Food and Wine. While the rigatoni was left off the menu this year, the Limoncello Margarita is back in Epcot, but luckily you can enjoy both of them this year at home.

The Mezzi Rigatoni is essentially pasta with vodka sauce, with the addition of pancetta to give it that extra flavor. It is simple to make and delicious. If you can find pancetta, no worries you can always sub it out for bacon.

The Limoncello Margarita is light and perfect for those late summer days, and I always love adding a hidden Mickey to my drinks at home to give it that Disney flair.

Mezzi Rigatoni

Bethany Vinton


  • 1/4 pound pancetta
  • 4 TBSP butter
  • 1/2 small onion sliced
  • 3 cloves garlic chopped
  • 12 fresh basil leaves chopped
  • 1/2 tsp red pepper flakes
  • 1/4 cup vodka
  • 3 cups marinara sauce
  • 1/2 cup penne
  • 1 cup parmesan cheese
  • salt and pepper to taste


  • Bring a large pot of salted water to a boil and cook pasta till al dente. Drain and cover.
  • Brown pancetta over medium high heat, about 8 minutes.
  • Melt butter over medium heat, add onions and cook until translucent, about 5 minutes.
  • Add garlic to mixture and cook, but do not burn, about 2 minutes.
  • Add red pepper flakes and basil, stir to combine.
  • Remove pan from heat and add vodka. Return to the heat and cook for about 1 minute.
  • Add marinara sauce and pancetta, simmer for 3 minutes.
  • Add cream and bring sauce to a boil. Boil for 5 minutes until sauce thickens, stir to prevent sticking.
  • Stir in 3/4 a cup of parmesan cheese into sauce.
  • Stir pasta into sauce and serve. Top with grated cheese.

It can’t be a true Food and Wine experience without pairing the dish with a drink. This Limoncello Margarita might not be wine, but it’s currently being served up at this years Food and Wine, and you won’t regret ordering it, or making it at home.

Limoncello Margarita


  • 2 oz frozen limeade concentrate defrosted
  • 2 oz triple sec
  • 2 oz silver tequila
  • 2 oz limoncello
  • 1/2 oz simple syrup recipe below
  • 1 lime for serving
  • 1 cup ice


  • To make simple syrup: In sauce pan combine 1/2 cup of water and 1/2 cup of sugar. Cook over medium heat, stirring constantly until sugar is dissolved. Remove from heat and allow to cool.
  • To make margarita: Combine all ingredients in blender and blend till smooth. Slice lime and place on rim of the glass. I love adding two lime slices to the glass to give the appearance of Mickey ears!

What is your favorite Food and Wine dish? Let me know in the comments below and you might see me recreate it!