Toy Story 3 Dinner & Movie Night (Free Recipes + Printables)
The Toy Story 3 Dinner & Movie Night
Where the Real Villain Was My Husband Claiming He Hated Strawberry Shortcake
I have been obsessed with Toy Story since I was nine years old. I remember exactly where I was the first time I saw it, the way you remember certain things that just land differently. There is something about growing up alongside this franchise that I genuinely cannot explain without getting a little emotional about it. I went from being Andy to being Andy’s mom, and I do not even have kids. That is how deep this series is in my DNA.
So when I sat down to plan this Toy Story 3 dinner, I was not trying to be cute about it. I was trying to do it justice.
Here is the thing about Toy Story 3 specifically. Everyone always talks about the incinerator scene like it is the great emotional gut punch of the film, and yes, obviously, I cried. I always cry. But the character that actually got me the most when this movie came out was Lotso. A strawberry-scented bear who had been through it, developed a hard exterior, and decided the world owed him something. I understood that bear on a personal level and I will not be elaborating further.
The big Lotso plush sitting at the end of my table for this dinner was not a prop. He was a guest.
love toy story?
There’s More Where That Came From.
The Toy Story universe on your dinner table doesn’t stop here! Check out or Toy Story Dinner and the Dinner and a Movie for Toy Story 2!
But, stick around because this one comes with free recipes AND a story about my husband being a liar.
Here is what was on the table for Toy Story 3 night:
Drinks
Sunnyside Daycare
Appetizers
Slinky Dog Pasta Salad
Entrees
Evil Dr. Porkchop
Smashed Mr. Potato Head Mashed Potatoes
Rex’s Part Herbivore Roasted Brussels Sprouts
Dessert
Lotso’s Strawberry Shortcake
All printable recipe cards and menus are included for free right at the bottom of this post. Scroll down, print them out, and make a night of it.
Sunnyside Daycare
The drink had to come first because once I landed on the concept it was basically decided for me. Sunnyside Daycare. Blue drink. Rainbow candy garnish. Done.
Pineapple juice, blue curaçao, ice, a lemon wheel on the rim, and a rainbow strawberry belt candy threaded onto a cocktail pick. The blue swirly glasses I used looked like they were made specifically for this moment. When I set them down and stepped back to look at them I literally laughed out loud because they matched the Sunnyside Daycare color palette so well it felt accidental.
It is not a complicated drink. It is just a very satisfying one.
Slinky Dog Pasta Salad
I need to say something about Slinky Dog. I have now done three Toy Story snack boards and three Toy Story dinners, and I have included a Slinky reference in every single one. I did not plan this. I just kept getting to the planning stage and thinking, yes, obviously, Slinky is here. He is always here. Apparently I love that dog more than I realized.
The pasta salad made total sense for him because of the curly rotini pasta. Spiral shaped, slightly stretchy looking, Slinky all the way. I tossed it with mozzarella balls, mini pepperoni, pepperoncini, cherry tomatoes, and red onion in Italian dressing, and the whole thing reminded me so much of the antipasto pasta salad from Old World Deli back in my hometown of Covina. That place had a version of this I thought about for years. This is my version, and honestly I think it holds up.
I added Slinky Dog printables to the bowl, front end and back end, and the visual was everything.
If you want even more Toy Story content, the snack board we did for Toy Story 3 is right here 👉 https://blog.thefairytalefoodie.com/toy-story-3-snack-board-the-fairytale-foodie/ and it is a good time.
Evil Dr. Porkchop + Smashed Mr. Potato Head Mashed Potatoes
This was the first dish I planned for the whole night, and it was never going to be anything else. Pork is my favorite protein. Evil Dr. Porkchop is one of the best recurring bit characters in the Toy Story universe. The name does half the work for you.
I went with a thick cut bone-in pork chop, seared hard so the crust was deep and dark and gorgeous. It got an Evil Dr. Porkchop pick right in the top, and if you have any doubts about whether a cocktail pick can elevate a plated entrée, I am here to tell you it absolutely can.
The mashed potatoes were Mr. Potato Head’s obvious contribution. Smashed and creamy, finished with a pool of butter on top, garnished with parsley, with little Mr. Potato Head face piece picks tucked in. I want to note that my original plan had some slightly more sinister Mr. Potato Head face arrangements happening on the plate, but even by my standards it was a little dark, so I pulled back. You are welcome.
These two dishes plated together on those teal plates were genuinely one of my favorite presentations I have done. The color of that sear against the pale, buttery potatoes and the Hamm and Mr. Potato Head picks just worked.
Rex’s Part Herbivore Roasted Brussels Sprouts
If Rex says, he’s part Herbivore – Rex is part herbivore and these Brussel Sprouts are for him.
Roasted brussels sprouts are my absolute love language. I will happily eat an entire tray of them by myself. My strategy every single time is to pick out all the little charred leaves that have fallen off the sprouts before Matt has a chance to get to them. Those are the best bites and they are mine. I have no shame about this.
The Rex printable pick in the middle of the platter was the final touch that made me very happy.
Lotso’s Strawberry Shortcake
There was never going to be any other dessert. Lotso smells like strawberries. Strawberry shortcake was the answer before I even asked the question.
Here is where I have to tell you about my husband.
From basically the beginning of our relationship, Matt has maintained that he does not like strawberry shortcake. His reasoning is that his mom had a strong fixation on it while she was pregnant with him, which apparently means he arrived into this world already done with it. I did not push back on this. I accepted it as a quirk. And because of that, I had not made strawberry shortcake in over a decade.
Lotso made me do it.
Layers of pound cake, macerated strawberries, and whipped cream in individual trifle cups, topped with red sprinkles and a strawberry sour gummy from our Toy Story 3 snack board for a little callback. I garnished with the Lotso figurine standing between them like the smug little villain he is.
Matt ate both servings.
Both. Servings.
He is a lying liar who lies and I say that with with all the love in the world. Thankfully I always make way too much food and had plenty left over to make my own. Justice was served along with dessert.
The Full Spread
Everything on the table at once is when it really hit me. Lotso anchoring the whole setup, the teal plates, the blue drinks, the trifle cups, the pasta salad bowl with Slinky looking out at both ends. Matt and I watched the movie with the full spread in front of us and it was exactly the kind of night this whole brand was built around.
We also have a Toy Story brunch board on the blog if you want to extend the whole Toy Story experience 👉 https://blog.thefairytalefoodie.com/toy-story-brunch-board/ because apparently we are fully committed at this point.
Want some more Toy story?
We’ve got so much more to share with you!
Every recipe from this post is free and waiting for you below. Grab the printables, pull up the movie, and make a night of it.
GET THE EPIC BUNDLE
All Ten Cookbooks. Every Season. One Epic Price.
Turn every night into a cinematic feast with the Epic Dinner and a Movie Bundle. This all-in-one collection includes every digital cookbook I have ever created, from Disney classics to spooky favorites, holiday dinners, flashback blockbusters, and everything in between. Nine themed cookbooks, $93 in savings, and a whole lot of nights you will never forget.
Sunnyside Day Care Cocktail and Mocktail
Ingredients
For the Mocktail
- 1 cup pineapple juice
- 1/2 cup non-alcoholic blue curaçao syrup
- 1/2 cup lemon-lime soda
- Juice of 1/2 lemon
- Ice
For the Cocktail
- 1 cup pineapple juice
- 1/2 cup blue curaçao
- 3 oz white rum
- Juice of 1/2 lemon
- Ice
Optional Garnishes
- Rainbow sour belts
- Lemon slices
- Maraschino cherries
Instructions
- Fill two glasses with ice.
- Add the pineapple juice, blue curaçao (or non-alcoholic blue curaçao syrup), and lemon juice to a cocktail shaker filled with ice.
- Shake well until chilled.
- Divide evenly between the prepared glasses.
- For the mocktail version, top with lemon-lime soda and gently stir.
- For the cocktail version, add the rum to the shaker before mixing and pour directly into the glasses.
- Garnish with rainbow sour belts and a lemon slice for a colorful Sunnyside-inspired finish.
Slinky Dog Antipasta Pasta Salad
Ingredients
Pasta Salad
- 12 oz mini cavatappi pasta or rotini
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely diced
- 1/2 cup pepperoncini peppers sliced
- 8 oz mozzarella pearls
- 1 cup mini pepperoni
- 1/4 cup fresh parsley chopped
Dressing Option 1
- 1 cup Olive Garden Italian Dressing
Dressing Option 2: Homemade Italian Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- While the pasta cools, prepare the tomatoes, onion, pepperoncini, mozzarella pearls, and mini pepperoni.
- If making the homemade dressing, whisk together all dressing ingredients until fully combined.
- In a large mixing bowl, combine the cooled pasta, tomatoes, onion, pepperoncini, mozzarella pearls, and pepperoni.
- Pour the dressing over the pasta salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
- Just before serving, garnish with fresh parsley for a pop of color.
Evil Dr. Porkchop Pork Chops
Ingredients
- 4 bone-in pork chops about 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 2 tablespoons butter
Instructions
- Remove the pork chops from the refrigerator 20-30 minutes before cooking.
- Pat the pork chops dry with paper towels.
- In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, and onion powder.
- Rub the pork chops with olive oil, then season generously on both sides with the spice mixture.
- Heat a large cast iron skillet over medium-high heat.
- Add the pork chops and cook for 4-5 minutes per side, or until a deep golden-brown crust forms.
- Reduce the heat to medium and add the butter to the skillet. As the butter melts, spoon it over the pork chops for 1-2 minutes.
- Continue cooking until the pork chops reach an internal temperature of 145°F.
- Transfer to a plate and let rest for 5 minutes before serving.
Mr. Potato Head’s Best Ever Creamy Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into chunks
- 1 tablespoon kosher salt plus more for the cooking water
- 8 tablespoons unsalted butter softened
- 1 cup heavy cream warmed
- 4 ounces cream cheese softened
- 3 cloves garlic minced
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Generously salt the water.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork tender.
- While the potatoes cook, warm the heavy cream in a small saucepan or microwave until heated through.
- Drain the potatoes and return them to the hot pot. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
- Add the butter, cream cheese, garlic, salt, and pepper.
- Mash the potatoes until mostly smooth.
- Slowly pour in the warm heavy cream, continuing to mash until the potatoes reach your desired consistency.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl, top with an extra pat of butter, and garnish with fresh parsley before serving.
Rex’s Half-Herbivore Brussels Sprouts
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 4 slices bacon chopped
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
- 1 tablespoon balsamic glaze optional
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F.
- Place the Brussels sprouts on a large baking sheet.
- Add the chopped bacon, olive oil, garlic, salt, and pepper. Toss until evenly coated.
- Spread everything into a single layer, making sure most of the Brussels sprouts are cut-side down.
- Roast for 20-25 minutes, stirring once halfway through cooking, until the Brussels sprouts are caramelized and the bacon is crispy.
- Remove from the oven and immediately sprinkle with parmesan cheese.
- Drizzle lightly with balsamic glaze, if desired.
- Garnish with fresh parsley and serve warm.
Lotso’s Strawberry Shortcake
Ingredients
Strawberry Filling
- 2 pounds fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Shortcut Option
- 1 store-bought pound cake cut into cubes
Homemade Pound Cake Option
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup whole milk
Optional Garnishes
- Strawberry crunch topping
- Pink sprinkles
- Fresh strawberries
Instructions
If Making Homemade Pound Cake
- Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- Beat butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl, whisk together flour and salt.
- Add the flour mixture and milk alternately, beginning and ending with the flour mixture.
- Pour batter into the prepared loaf pan.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before cutting into cubes.
Prepare the Strawberries
- In a bowl, combine the sliced strawberries, sugar, and lemon juice.
- Stir gently and allow to sit for at least 20 minutes until juicy.
Make the Whipped Cream
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble
- Layer pound cake cubes into serving glasses or bowls.
- Spoon strawberries and their juices over the cake.
- Add a generous layer of whipped cream.
- Repeat the layers if desired.
- Top with strawberry crunch topping, pink sprinkles, and fresh strawberries before serving.
To print this menu – right click and save, and then print – I print mine on 5×7 photo paper.
Tag me when you make it. Lotso is watching and he expects great things.
