21 Ridiculously Easy Disney Recipes You Can Make in Under 30 Minutes

Okay, so not everyone can go to a Disney park every single day, but when you can’t, it means that you often find yourself craving some good old-fashioned Disney food.


If you haven’t checked it out yet, we have TONS of Disney recipes right here on AllEars to give you some ideas for snacks, lunches, dinners, desserts, drinks, and more. However, if you don’t want to spend a LOT of time in the kitchen, we’ve picked out 21 of our personal favorite recipes that you can make in under 30 minutes.

Now, we have pulled together some of our FAVORITE recipes, but we have a whole lot more! In fact, there’s an entire database full of Disney recipes right on the AllEars website!

Check out ALL recipes from Walt Disney World, Disneyland, and Disney Cruise Line

Butternut Squash Soup from Boma at Disney’s Animal Kingdom Lodge


Yield: 10 servings


2 tablespoons Butter
1 each Garlic Cloves
1 each Onion, chopped
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
1 pound Butternut Squash, cut in chunks
2 teaspoons Curry Paste, red
2 cups Vegetable Stock
2 cups Milk
4 tablespoons Sour Cream
2 each Fresh Lemons, juiced
To taste — Black Pepper and Salt
To taste — Cilantro Sprigs


In a large pot, heat the butter. Add the onions and garlic and cook until soft.

Add all the spices, lemon juice, and curry paste.

Add squash and cover with the stock.

Simmer until squash is cooked.

Puree the soup until smooth and add the salt and pepper to tastes.

Return to the heat and add the milk and sour cream. Do not boil.

Garnish with the cilantro sprigs.

Jungle Juice/POG Juice

POG Juice


1 part pineapple juice
1 part mango juice
2 parts orange juice
2 parts lemonade.


Pour layer of Island Oasis Raspberry in empty glass. Build remaining ingredients in blender over ice, freeze & pour over raspberry.

1.25 ounces Bacardi Razz
3 ounces Bacardi Pina Colada
1 ounce Island Oasis Raspberry

Breakfast Pizza from Chef Mickey’s at Disney’s Contemporary Resort

Chef Mickey’s

Yield: 6-8 servings

1 pre made multi grain pizza crust
½ cup of ricotta cheese
½ cup cheddar cheese – shredded
½ cup mozzarella cheese – shredded
¼ cup half & half
2 each eggs – scrambled & cooled
4 each strips of bacon – pre cooked & chopped
Salt & Pepper

Method of Preparation:
Preheat oven to 350º. Scramble two eggs, after cooked place on a paper plate place in freezer to cool down quickly. Once cooled, place in bowl add salt, pepper and mix in half and half. Set aside.

Take the ricotta cheese and add salt and pepper. Spread ricotta cheese mixture over pre made crust, sprinkle both of the cheeses over the entire pizza. Next sprinkle the scrambled egg mixture and chopped bacon over the entire pizza.

Bake @ 350º for approximately 10 – 15 minutes until cheese is melted and golden brown.

Strawberry Soup from 1900 Park Fare at Disney’s Grand Floridian Resort & Spa

Strawberry Soup


2 lb., 8 oz. strawberries (frozen variety, thawed with juice)
16 oz. heavy cream
2 oz. sour cream
3 oz. plain yogurt
8 oz. fresh strawberries


1. Mix first four ingredients.
2. Beat slowly until well mixed and a smooth consistency.
3. Chill; shake well before serving.
4. Add fresh strawberries as garnish.

Fried Boursin Cheese 50s Prime Time Cafe at Disney’s Hollywood Studios

Fried Boursin Cheese


4 oz. water
4 oz. lettuce mix
3 beaten eggs
2 oz. raspberry sauce (Melba sauce)
1/2 lb. flour, seasoned
1 qt. soybean or canola oil
1/2 lb. bread crumbs, seasoned
1 French Bread, Sliced, toasted (9″)
2 Boursin cheese wheels (5 oz. each)


Cut cheese wheels in half crosswise with a hot dry knife. Dredge cheese in flour then egg and then bread crumbs. Repeat in egg then bread crumbs. Set aside in refrigerator. Fill a cast iron skillet with oil 1/4″ high. Heat oil to 350° and fry cheese until golden brown then flip over and fry the other side. Remove from oil and place on paper towel. Place salad mix on center of plate and arrange bread slices around cheese, top with sauce.

Queso Fundido from San Angel Inn at EPCOT

Queso Fundido

Yield: 4 servings

1/2 pound Muenster cheese
1/4 pound chorizo sausage
6 flour tortillas

Method of Preparation:
1. Slice or grate cheese and set aside.
2. Peel chorizo sausage and cut into large chunks. Saute in a small frying pan until nicely browned. Break up sausage into small pieces while browning and drain any excess fat.
3. Lightly grease a shallow oven/broiler-proof casserole dish. Arrange half the cheese in bottom of the dish. Top with cooked sausage and remaining cheese. Broil until cheese melts and lightly browns.
4. Warm tortillas and cut into quarters. Spoon melted cheese mixture onto tortilla pieces and serve immediately.

Chocolate Peppermint Shake from EPCOT Festival of the Holidays

Chocolate Peppermint Shake


3 oz boiled water
2 Twinings Peppermint Cheer Tea bags
16 oz chocolate ice cream
1 tbsp candy cane bits


  1. Pour freshly boiled water into a heat-proof container.
  2. Open tea envelopes and remove tea bags from packets. Steep the two tea bags for three minutes or until desired strength; remove tea bags and discard. Chill tea.
  3. In a blender, add ice cream and chilled tea and blend until smooth and creamy.
    For an adult twist: Add three ounces of whipped cream vodka into the blended mixture.
  4. Pour into glasses and top with candy cane bits.

Figaro Fries from Pinocchio’s Village Haus at Magic Kingdom

Figaro Fries

Cook 2 pieces of bacon until crispy. Cool and break into small pieces.

Prepare oil for French Fries. Cook to you preference and drain.

Melt your favorite cheese in a small pan or you can microwave until melted. Be careful not to burn.

You can add cubed tomatoes and shredded lettuce. Place on top of fries.

Assembly: Place French fries. Top with melted cheese Top with Ranch Dressing. Top with crumble bacon bits. Add cubed tomatoes and shredded lettuce.

The Grey Stuff from Be Our Guest at Magic Kingdom

The Grey Stuff at Be Our Guest

Makes 12


1 1/2 cups cold whole milk
1 (3.4 ounce) package instant vanilla pudding mix
15 chocolate sandwich cookies
1 (8 ounce) container whipped topping, thawed
3 tablespoons instant chocolate pudding mix
12 scalloped sugar cookies
Edible sugar pearls  


  1. Pour milk into large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.
  2. Place chocolate sandwich cookies in food processor and pulse until puréed.
  3. Fold puréed cookies into pudding mix. Stir until fully mixed.
  4. Add whipped topping and instant chocolate pudding.  Stir until fully mixed.
  5. Place in refrigerator and chill for one hour.
  6. Spoon grey stuff into piping bag fitted with desired tip. Pipe grey stuff onto cookies. Top with sugar pearls.

Pineapple Dole Whip



1 cup pineapple juice, frozen in an ice cube tray
1 DOLE Banana, peeled and frozen
2-1/2 teaspoons powdered sugar
1/4 to 1/2 cup unsweetened coconut milk beverage


COMBINE pineapple juice, banana, and powdered sugar in a blender. Cover; blend until smooth, gradually adding coconut milk and scraping down sides if necessary. Serve immediately.

Ghirardelli Hot Fudge Sundae

Ghirardelli Hot Fudge Sundae


1 bar (4 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
4 tablespoons Butter, cut into chunks
1 1/2 cups Sugar
1/2 cup Water
1/4 cup Light Corn Syrup
1 teaspoon Pure Vanilla Extract


  1. In a heavy saucepan, combine the chocolate (broken into 1/4-inch pieces), butter, sugar, water, and light corn syrup.
  2. Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved.
  3. When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.
  4. Remove the thickened sauce from the heat, and stir in the vanilla extract.
  5. Store covered in the refrigerator.
  6. To reheat, place in a small microwave-safe bowl. Microwave on medium for 6 to 8 minutes, stirring after the first 3 minutes.

Blue Milk

Blue Milk


1 cup unsweetened lite coconut milk
1-½ DOLE® Bananas, peeled and sliced
1 tablespoon maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon vegan blue food coloring
1 cup ice cubes


Combine all your ingredients — coconut milk, bananas, maple syrup, cinnamon, food coloring, and ice — into a blender. Be sure to cover while blending, and blend until the blue milk reaches a smooth consistency.

PB & J Shakes from 50s Prime Time Cafe at Disney’s Hollywood Studios

Peanut Butter and Jelly Shake

Yield: 3 3/4 cups


1/4 cup creamy peanut butter
3 tablespoons grape jelly
1/4 cup milk
3 cups vanilla ice cream, softened


1. Combine peanut butter and jelly in a small bowl, mixing well.

2. Combine milk, ice cream, and peanut butter mixture in container of an electric blender.

3. Process mixture until smooth, stopping once to scrape down sides.

Wanna see more? Check out ALL recipes from Walt Disney World, Disneyland, and Disney Cruise Line

Blood Orange Margarita from La Cava del Tequila at EPCOT

Blood Orange Margarita

Serving: 1

1/8 Cup Triple Sec Arrow
3/4 Cup Puree Orange Blood
1/8 Cup Tequila El Mayor Blanco
1/2 Fresh lime
3/8 Cup Hibiscus Syrup
1 Small container of Hibiscus Salt

Method of Preparation:
Combine the Blood Orange puree, Triple Sec Arrow, Tequila Blanco or Silver, Hibiscus Syrup, and lime. Add ice and shake or mix well. Spread a small amount of the hibiscus salt on a small plate. Moisten the outer rim of the serving glass. Then dip the rim into the salt to lightly coat.

Rice Cream from Norway Pavilion at EPCOT

Rice Cream

YIELD: 10 servings


1 pound short-grain white rice (not instant)
1 teaspoon salt
3 cups water
4 cups milk

2 cups heavy cream
4 tablespoons sugar
2 teaspoons vanilla extract

Strawberry sauce:

2 cups strawberry preserves
1 cup water
1 tablespoon lemon juice


1. Cook rice with water and salt for 15 minutes, covered. Add milk and cook for 30 minutes or until rice is tender and the mixture is thick. Chill rice in the refrigerator.

2. Whip cream and sugar and vanilla. Gently fold whipped cream into chilled rice. Set aside in refrigerator.

3. Place sauce ingredients in the work bowl of a blender. Mix until combined.

4. Spoon rice mixture into serving cups. Garnish with strawberry sauce.

Garlic Beans from Liberty Tree Tavern at Magic Kingdom

Green Beans at Liberty Tree Tavern

Yield: 4 servings

¼ Pounds Green Beans, yellow wax beans and carrots
1 Tablespoon Garlic
2 Tablespoon Olive Oil
1 Teaspoon Kosher salt
½ Teaspoon Ground black pepper

Method of Preparation:
Get a sauté pan hot. Add the olive oil to the pan. When oil is hot add the garlic and cook for 20 seconds. Next add the green beans and the carrots. Finish by adding the salt and pepper.

Honey Butter

Honey Butter at Hoop-Dee-Doo Musical Revue


1/3 cup honey
2 cups (1/2 pound) butter, softened


Beat honey into softened butter until blended. Refrigerate in small molds or serve in bowls.

All Recipes from Walt Disney World, Disneyland and Disney Cruise Line

Caesar Dressing from Narcoossee’s at Disney’s Grand Floridian Resort & Spa


Batch recipe from the kitchen. In parenthesis is a scaled-down version.

1 pound Anchovy fillets (1 ounce)
24 ounces lemon juice (1.5 ounces)
3 ounces garlic (2 teaspoons)
2 quarts egg yolks (1/2 cup)
8 ounces red wine vinegar (1 Tablespoon)
148 ounces olive oil (9 ¼ ounces)
8 ounces Parmesan cheese (3 Tablespoons)
1 ounce Dry mustard powder (3/4 teaspoon)
2 Tablespoons salt (1/2 teaspoon)
1 Tablespoon pepper (1/4 teaspoon)

Method of Preparation:
1. Puree garlic and anchovy until smooth.
2. Beat yolks in the Hobart mixer until thick.
3. Add garlic/ anchovy mixture to eggs and mix well.
4. add mustard powder.
5. Slowly add oil.
6. After oil add vinegar and lemon juice.
7. Add cheese and season.

Peanut Dipping Sauce at ‘Ohana at Disney’s Polynesian Village Resort



1 oz. garlic in oil
1 teaspoon Thai curry paste
16 oz. soy sauce
1 1/4 lbs. sugar
14 oz. peanut butter
1 oz. fresh ginger, finely chopped
salt & pepper to taste
chopped green onions & peanuts for garnish


1. In a medium saucepan, lightly saute’ garlic in a small amount of oil.
Stir in curry paste. Add soy sauce and bring to a simmer.

2. Add sugar and stir until dissolved. Add remaining ingredients and
continue to stir. Season with salt and pepper.

3. Remove from heat and chill.

4. Serve in bowls for dipping garnished with chopped green onions and

Artichoke Dip from Tony’s Town Square in Magic Kingdom

Tony’s Town Square Restaurant

½ pound Ricotta Cheese
½ pound Mozzarella Cheese
13 ounces Artichokes (Canned) (drained and chopped)
¼ pound Romano Cheese
1 ½ ounces Heavy Cream
2 ounces Frozen Spinach (chopped)
½ ounce Garlic (chopped)
To Taste Salt and Pepper

Method of Preparation:
Mix ricotta, mozzarella, Romano, artichoke, spinach, garlic, salt, and, pepper. Add mixture to crème brulee dishes, filling no more that ½ full. Top mixture with more mozzarella cheese to come flush with top of dish. Heat in oven to melt cheeses.

Happy cooking! Check back with AllEars again soon for more.

6 Recipes Every True Disney Adult Needs to Try at Least Once

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