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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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I like bacon wrapped scallops. My kids always ask for cocktail franks wrapped in crescent dough (are those pigs in blankets?). Baked potato skins are easy to make and I will pick up some frozen bite sized quiches.
PassPorter's Free-Book to Walt Disney World It’s hard to believe anything is free at Walt Disney World; but there are actually a number of things you can get or do for little to no cost. This e-book documents over 200 free or cheap tips to do before you go and after you arrive. You could save a considerable amount of money following these tips. Perhaps more importantly; you can discover overlooked attractions and little-known details most people whiz by on their way to spend money. Click here to see free sample pages from the e-book! Get this popular e-book free of extra charges when you join the PassPorter's Club for as little as $4.95. A club pass includes access to all our other e-books; e-worksheets; super-size photos; and more! This e-book is also available for separate purchase in the PassPorter Online Store for just $5.95.
Brown the ground beef, seasoning with onion salt to taste. Once the beef is browned add in the tomatoes (minus 1/4 cup to be used later as garnish) along with the taco seasoning. Cook on the stove top at medium high for 5 minutes. Then transfer this to a large pie dish and cover with the cheese. Bake in 350 degree oven for 5 minutes or until the cheese melts thoroughly. Garnish with the 1/4 cup of petite diced tomatoes. Optional garnishes: green onions, sour cream, salsa.
I am starving now! I've pasted these ideas into a word file so I've got them beyond NYE. We've got great ideas for our game night, while watching a movie, or a hockey game!
I do sweet and sour meatballs (grape jelly and chili sauce), chips and dip, hummus, spinach dip with pumpernickel bread, and some sort of buffalo chicken (either tenders or wings)!!
Along time ago my swim coach would make these little bites and they were soo good.
Cream Cheese Roll-Ups
A couple packages of Budding meat-corn beef or whatever you like
cream cheese softened
Kosher pickles
You take a package of Budding meat and take a few slices and lay them out. Then you spread cream cheese over them. Be careful though. Then you take a Kosher pickle and lay it on one side of the cream cheese and meat and then you roll it up and slice them. They are great. You can pop them in the fridge and then they are ready to serve.
Another one that I love is you take a round Hawaiian bread and hollow the bread out. Then you take Mrs. Knorr's Vegetable Soup mix. It's in a yellow little packet and mix it with sour cream and chill. After it has set for a while then empty the dip into the center of the bread and enjoy!!
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Last edited by karadisney; 12-28-2008 at 08:01 PM..
Reason: adding more info
These things: Bacon-wrapped jalapeno thingies are freaking amazing. I made them for the first time last summer for my nephew's birthday party and now I have to take them with me to every family function.
Those sound great! I wonder if you can get jaapenos this time of year?
Mix cream cheese, butter, powdered sugar, until light and fluffy. Add vanilla, brown sugar, choc chips, Mix well roll into ball and coat with pecan pieces. Serve with graham crackers.
(I'm leaving the pecans out unfortunately due to nut allergies. I'm planning on rolling it in mini choc. chips.)
1 lb container of pitted dates (either in the produce dept or with the raisins)
1 lb bacon
Cut bacon in half. Wrap each half-slice around a date and place seam-side down on baking sheet, secure with dampened toothpicks if necessary. Bake in oven at 350F until bacon is done to your liking, about 30 minutes (last batch I made was at 325F and took nearly 45 minutes). Remove from pan and place on paper towels to drain. Serve warm. Easily reheat in the microwave.
I had these at my sister's home on Christmas. They were really good. It had that sweet/salty thing going on and what's not to love about two ingredient recipes.
Mix cream cheese, butter, powdered sugar, until light and fluffy. Add vanilla, brown sugar, choc chips, Mix well roll into ball and coat with pecan pieces. Serve with graham crackers.
(I'm leaving the pecans out unfortunately due to nut allergies. I'm planning on rolling it in mini choc. chips.)
This sounds wonderful. I can't wait till I host a scrapbook crop to show off some new recipes.
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