I did an entire weekend of Disney foods for DH for Fathers Day. Went a bit crazy but had fun!
Clam Chowder from LTT - good but will try it for real next trip.
Cinnamon roll loaf from Main Street Bakery - Yum!
Cheesy potatoes from Chef Mickeys - ok.
Ribs with FTBBQ sauce - really good.
5 cheese noodle bake from MM - pretty good.
Green beans from O’Hana, very yummy.
Cornbread from HDDR - Best I’ve ever had!!!
It was fun but I sure am glad Fathers Day is just once a year 
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That sounds GOOOOODDD! Are you available to cook for Father’s Day next year? LOL I’m making a note of this for when DW asks what I want for Father’s Day. I never have anything in mind, now I do.
I love this idea! All those items look absolutely delicious. It’s getting me excited for the Food and Wine festival when I go in September. You’ve convinced me to give a few of these recipes a try before my trip!
@wdwfamily3, the soup does use white cheddar as @BigBoySlacks said. I think we did use Cabot brand cheese. Didn’t know it was lactose free!! The soup does call for milk or cream and when cooking, I use straight up milk. I find lactose free tastes sweet like a melted milk shake…delicious on cereal but not in certain recipes 
@sarasue8, where did you find all those recipes? I’ve seen a few in the 2 cookbooks I have but not the HDDR cornbread. I’m always trying to replicate my great grandmothers cornbread. Doubtful I ever will since she kept a crock of bacon grease and would dip into it for her cornbread. That is just not happening at the Moore house!
Those ‘legacy’ cornbread and other recipes are hard to do in modern times given our new understanding of things, and we just don’t have the same ingredients available in some cases.
I have, like once a year or so, made skillet cornbread using lard. It turns out fantastic, but it is definitely NOT an everyday treat.
Lactose free milk is missing the milk sugars (lactose). Some diabetics use it because of this. Vanilla flavored contains extra sugar as do non dairy creamers which use corn syrups. I use lactose free milk in many milk based sauces or soups and never noticed it being sweet Also lactose free milk won’t work in instant pudding just cook and serve with slightly reduced amount
Exactly, the lactase is broken down and the simpler sugar taste sweeter to the tongue, at least for my family, lol. You’re right, it can be used in some recipes and I have successfully used it in many but there have been a few that just needed regular milk. Glad it’s worked well for you.
Agreed!
@MooreDisneyPlease, I found them on magical recipes.net. They have a few from US too including Butter Beer which intrigues me. Have fun!
Best of luck to you @BigBoySlacks! I posted the website but here it is. Magicalrecipes.net. My husband’s favorite was the FTBBQ sauce which was really easy.
I never know what to get him either, but he’ll never turn down a good meal!
Wow - that looks amazing!
Trader Joes flour is identical to King Arthur’s flour, only it’s cheaper. Check out the specifics and you’ll see what I mean. I’ve been using it for years. The White WHole Wheat is our go-to flour for everything but fancy Xmas cookies.
hey folks a) now I’m starving and b) you could really show off the power of the forum by POSTING SOME RECIPES for us here!! 
I’ll bite (get it?) @LuvMuppets. Here are a few of our favs.
Hoop Dee Doo Cornbread:
Ingredients
3/4 c. cornmeal
1 1/4 c. sugar
1 1/2 t. salt
1 T. baking powder
1 3/4 c. flour
1/2 c. vegetable oil
1 c. milk
2 eggs
Instructions
1.Mix flour, cornmeal, salt, baking powder and sugar in a mixing bowl
2.In a separate bowl, blend milk, eggs and oil with a mixer
3.Using that same mixer, slowly add the blended liquids to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.
4.Spray a 9x13 baking pan with nonstick cooking spray and pour the batter into the pan, spreading evenly.
5.Bake in a preheated oven at 375 degrees for 20-25 minutes or until golden brown.
Flametree BBQ Sauce:
Yields 1 1/2 cups
Ingredients
1 cup ketchup
1/4 cup rice wine vinegar
1/4 cup water
1/4 cup packed light brown sugar
2 tablespoons molasses
1 tablespoon worcestershire sauce
1 tablespoon mild chili powder
1 tablespoon paprika
2 tablespoons onion powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground cloves
Instructions
1.In a 2-quart saucepan, combine the ketchup, rice wine vinegar, water, brown sugar, molasses, worcestershire sauce, chili powder, paprika, onion powder, ground turmeric, ground cumin, garlic powder, and ground cloves.
2.Bring the mixture to a simmer over medium heat, reduce the heat to low, and cook at a low simmer, stirring frequently, for 35 minutes, or until thickened.
3.Use immediately or store, covered and chilled, for up to 2 weeks.
Main Street Bakery French Toast Loaf:
Ingredients
Loaf
12 slices white bread (homemade, day-old)
8 ounces butter (chilled and sliced)
Brown Sugar Batch
9 ounces light brown sugar
1 teaspoon cinnamon
Batter
10 ounces heavy cream
4 large eggs
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Instructions
1.Mix the brown sugar with 1 teaspoon of cinnamon. Keep separate.
2.Mix the cream, eggs, vanilla, and remaining cinnamon together to make a batter.
3.Liberally spray a loaf pan with Pam or other vegetable spray.
4.Layer three slices day-old bread on bottom of pan.
5.Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter.
6.Repeat these steps two more times.
7.Top off with three more slices of bread (should have a total of 12 slices of bread). Press down with hand to compact bread into loaf pan.
8.Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom.
9.Place loaf pan on some paper towels in case of overflow.
10.Cover top of loaf with parchment paper and wrap top tightly with aluminum foil.
11.Place in refrigerator and allow to sit overnight.
12.Heat oven to 325º F.
13.Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes.
14.Remove from oven and let rest for 5-10 minutes.
15.Place a plate on top of loaf pan and invert to remove from pan.
16.Cut into 7 slices and serve.
And just so that I can maybe get my post a link badge here is the website that I got these from. They have a ton to search through…
Good recommendation! I have to stop by TJ’s on the way home today, so I’ll add some flour to my list.
Cool post from the La Cava Daily Thread: