As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
So it is with a heavy heart that we say goodbye to our long-running forums. They came online in 2000 and brought together so many wonderful Disney fans. We had friendships form, careers launch, couples marry, children born ... all because of this amazing community.
Thank you to each of you who were a part of this community. You made it possible.
And a very special thank you to our Guides (moderators), past and present, who kept our forums a happy place to be. You are the glue that held everything together, and we are forever grateful to you. Thank you aliceinwdw, Caldercup, MrsM, WillCAD, Fortissimo, GingerJ, HiddenMickey, CRCrazy, Eeyoresmom, disneyknut, disneydani, Cam22, chezp, WDWfan, Luvsun, KMB733, rescuesk, OhToodles!, Colexis Mom, lfredsbo, HiddenMickey, DrDolphin, DopeyGirl, duck addict, Disneybine, PixieMichele, Sandra Bostwick, Eeyore Tattoo, DyanKJ130, Suzy Q'Disney, LilMarcieMouse, AllisonG, Belle*, Chrissi, Brant, DawnDenise, Crystalloubear, Disneymom9092, FanOfMickey, Goofy4Goofy, GoofyMom, Home4us123, iamgrumpy, ilovedisney247, Jennifer2003, Jenny Pooh, KrisLuvsDisney, Ladyt, Laughaholic88, LauraBelle Hime, Lilianna, LizardCop, Loobyoxlip, lukeandbrooksmom, marisag, michnash, MickeyMAC, OffKilter_Lynn, PamelaK, Poor_Eeyore, ripkensnana, RobDVC, SHEANA1226, Shell of the South, snoozin, Statelady01, Tara O'Hara, tigger22, Tink and Co., Tinkerbelz, WDWJAMBA, wdwlovers, Wendyismyname, whoSEZ, WildforWD, and WvuGrrrl. You made the magic.
We want to personally thank Sara Varney, who coordinated our community for many years (among so many other things she did for us), and Cheryl Pendry, our Message Board Manager who helped train our Guides, and Ginger Jabour, who helped us with the PassPorter-specific forums and Live! Guides. Thank you for your time, energy, and enthusiasm. You made it all happen.
There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
We go on to discover new frontiers
Moving on with the current of the years.
We go on
Moving forward now as one
Moving on with a spirit born to run
Ever on with each rising sun.
To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
And we are no longer charging for the Live Guides. If you have a subscription, it's yours to keep for the lifetime of the Live Guides at no additional cost. The Live Guides will stay online, barring server issues and technical problems, for all of 2019.
That said, PassPorter is not going away. Most of the resources will remain online for as long as we can support them, and after that we will find ways to make whatever we can available. PassPorter means a great deal to us, and to many of you, and we will do our best to keep it alive in whatever way we can. Our server costs are high, and they'll need to come out of our pockets, so in the future you can expect some changes so we can bring those costs down.
Thank you, thank you, thank you for your amazing support over the years. Without you, there's no way us little guys could have made something like this happen and given the "big guys" a run for their money. PassPorter was consistently the #3 guidebook after the Unofficial and Official guides, which was really unheard of for such a small company to do. We ROCKED it thanks to you and your support and love!
If you miss us, you can still find some of us online. Sara started a new blog at DisneyParkPrincess.com -- I strongly urge you to visit and get on her mailing list. She IS the Disney park princess and knows Disney backward and forward. And I am blogging as well at JenniferMaker.com, which is a little craft blog I started a couple of years ago to make ends meet. You can see and hear me in my craft show at https://www.youtube.com/c/jennifermaker . Many PassPorter readers and fans are on Facebook, in groups they formed like the PassPorter Trip Reports and PassPorter Crafting Challenge (if you join, just let them know you read about it in the newsletter). And some of our most devoted community members started a forum of their own at Pixie Dust Lane and all are invited over.
So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
Welcome! We're happy you've found the PassPorter Community -- the friendliest place to plan your vacation to Walt Disney World, Disney Cruise Line, Disneyland, and the world in general! You are now viewing the PassPorter Message Board Community as a guest, which gives you limited access. As our guest, feel free to browse our messages by selecting the forum you want to visit from the list below.
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Welcome to the 2008 Holiday recipe swap. Through the Holiday season, we all like to pull out our tried and true recipes. Please post your favorite recipes for starters and salads. (Make sure to look for the other threads in the series for Main Dishes and Entrees and a post for Desserts) Feel free to include any special memories you have of the dishes or a story of how the dish became part of your family meals.
2 - 8 oz cans of Crescent dinner roll dough
16 oz package of cocktail hot dogs
Heat oven to 375. Unroll dough and seperate into triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place hot dogs on shortest side of triangle and roll up. Place seam side down on 2 ungreased cookie sheets.
Bake 12 to 15 minutes until golden brown.
Our family tradition for Christmas Eve is to have just appetizers - lots of different ones and desserts. We vary the appetizers we make from year to year but no Christmas Eve is complete without the mini doggies!
This is a salad I grew up on, and make every year. It's not the holidays without it!
Make the night before so it sets properly. Cranberry Salad 1 bag fresh cranberries, chopped up fine in food processor or grinder 1 cup walnuts chopped one apple, chopped one 8 oz can crushed pineapple, drained well, juice reserved peel of one orange grated 1-2 small boxes "red" jello, I like strawberry best sugar to taste if needed (some years the cranberries are a little more tart than other years
combine everything except the jello into a bowl. Mix the jello according to the package directions, using the reserved pineapple juice as part of the liquid. Pour the jello over the mixture, chill overnight.
How much Jello you use is up to your tastes. My family likes just enough to hold it all together, my cousin likes to use more jello. I usually use about 3 cups of the jello.
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Ingredients
2 pkgs. Crescent rolls
½ lb. Hard salami
½ lb. Provolone
½ lb. Boiled ham
7 eggs
1 cup grated parmesan cheese
2 jars(12 oz) roasted peppers, well drained, cut in to strips or small pieces
================================================
Preheat oven to 350
Grease a 9”x13” pan (preferably glass)
Open one package of rolls, unroll and lay out in the bottom of the pan, pressing seams together. Layer with half of the salami, provolone and ham.
Beat 6 of the eggs with the cup of parmesan. Pour half of the egg/cheese mixture over the ham, then top with half of the roasted peppers.
Repeat the layers of salami, provolone, ham, egg/parmesan, peppers.
Unroll the second package of rolls over the peppers, sealing the seams as best you can.
Beat the last egg and brush over the rolls.
Cover and bake 30 minutes, then uncover and bake an additional 30 minutes or until top is well browned.
Cool one hour before cutting in to squares.
3 large broccoli crowns (chopped into bite size pieces)
5 – 7 green onions (chopped)
1 large box golden raisins
1 pkg. bacon (fried very crispy and chopped)
Dressing:
2 cups fat free mayo
4 pkgs. Equal or ¼ c. Splenda (this is really to taste and how sweet you want it – you can even use sugar)
2 Tbps. Apple cider vinegar (this can also be to taste)
Seasoned pepper to taste
This salad is very easy to make the night before. In fact it tastes better if it is 24 hours old. The proportions are that critical either. If you like extra broccoli or less mayo -just add it.
3 large broccoli crowns (chopped into bite size pieces)
5 – 7 green onions (chopped)
1 large box golden raisins
1 pkg. bacon (fried very crispy and chopped)
Dressing:
2 cups fat free mayo
4 pkgs. Equal or ¼ c. Splenda (this is really to taste and how sweet you want it – you can even use sugar)
2 Tbps. Apple cider vinegar (this can also be to taste)
Seasoned pepper to taste
This salad is very easy to make the night before. In fact it tastes better if it is 24 hours old. The proportions are that critical either. If you like extra broccoli or less mayo -just add it.
tinkerbelly, i make this each Thanksgiving, and christmas.We love it...Thanks for posting it.
This is a snow-white molded gelatin salad that I make for many holidays. Everyone loves the sweet and creamy texture, but best of all it is so easy to garnish to match your table decorations or for whatever holiday it is. For 4th of July use blueberries and strawberries, for Christmas use raspberries and kiwi or star-fruit. I made this for Thanksgiving, garnished with slices of orange and purple plum.
WHITE SALAD
2 Packages unflavored gelatin
1/3 c. sugar
2 c. pinapple juice
1 Tbls. lemon juice
1 tsp. almond extract
dash of salt
Mix these ingredients in a medium saucepan and heat while stirring over medium heat until gelatin is completely dissolved. Chill in the refrigerator about 1 hour, until cool. Stir in:
1 c. half and half
Refrigerate a short time, until the consistency of egg whites. Fold in:
8 oz. Whipped topping (cool whip, redi-whip)
Pour into a lightly greased 4-6 C mold. Chill several hours until set.
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