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 The software our forums run on is just too out-of-date and it poses a significant security risk.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!
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There were 3 recipes on recipezaar for stuffed peppers in the crock pot. Good luck!
thanks I need to check it out! The crockpot is my bff this time of year with soccer, ballet and swim class all at 17h30 at night on week day!!! So when we are back aroiund 18h45, we just sit at the table and eat.
I'd love your recipe for the crockpot chicken stroganoff as that sounds awesome! I love using the crockpot this time of year!
This is one of my easiest crockpot recipes. No prep work.
Crockpot Chicken Stroganoff
4-6 boneless skinless chicken breasts, thawed or frozen
16 oz. sour cream, regular or light
1 can cream of mushroom soup, regular or fat free
8 oz. cream cheese, softened, regular or reduced fat
1 package dry onion soup mix
1 small can sliced mushrooms, drained
1/8 cup sherry
Mix softened cream cheese with sour cream, soup mix, sherry, and mushroom soup together. Pour into a Pam sprayed crockpot. Stir in mushrooms and 'bury' the chicken breasts in the soup mixture. Cook on low 4-6 hours on low until chicken is tender but cooked. (you know how fast your crock pot cooks) Serve chicken and sauce over brown & wild rice combo or thick noodles. Optional: before serving, remove chicken and dice the chicken. Stir back in and serve over the rice or noodles.
6 servings
__________________
ºOº ~*~
Oct '99: CSR ~ May '02: CR ~ Nov '04: SOG ~ May '06: SOG ~ Dec '07: Solo @ Pop ~ May '08: Pop w/friends ~ Oct '08: SOG ~ Dec '09: Pop w/LeAnn ~ Sept '10: Solo @ Pop ~ Spring '11: AKL ~ Jan '12: Pop for 1/2 Marathon ~ Sept '12: 1st trip for DL 1/2 Marathon? ~ Feb '13: Pop w/pals? ~ Mar '13: Tokyo Disney w/PP's?
This is one of my easiest crockpot recipes. No prep work.
Crockpot Chicken Stroganoff
4-6 boneless skinless chicken breasts, thawed or frozen
16 oz. sour cream, regular or light
1 can cream of mushroom soup, regular or fat free
8 oz. cream cheese, softened, regular or reduced fat
1 package dry onion soup mix
1 small can sliced mushrooms, drained
1/8 cup sherry
Mix softened cream cheese with sour cream, soup mix, sherry, and mushroom soup together. Pour into a Pam sprayed crockpot. Stir in mushrooms and 'bury' the chicken breasts in the soup mixture. Cook on low 4-6 hours on low until chicken is tender but cooked. (you know how fast your crock pot cooks) Serve chicken and sauce over brown & wild rice combo or thick noodles. Optional: before serving, remove chicken and dice the chicken. Stir back in and serve over the rice or noodles.
6 servings
Thanks, Lorie! That sound easy and delicious! It is going on the list of meals to make in the next week or so!
Do you have a recipe for the cheesy baked ziti? That sounds really yummy!
Here you go
Cheesy Baked Ziti
15 oz. box dried Ziti (or other pasta like Penne)
15 oz. tub Ricotta Cheese
3 c. shredded Mozzarella cheese
3 c. (or 26 oz. jar) spaghetti sauce
1/2 c. grated parmesan cheese
Heat oven to 350 degrees F. Bring a large pot of salted water to a boil and add the pasta. Cook until tender and drain.
Place pasta in a large bowl. Mix in the ricotta and half of the mozzarella. Grease a 9x13" casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with parmesan and remaining mozzarella.
Bake uncovered for 20-30 minutes, until the casserole bubbles on the edges. Let sit for about 5 minutes before serving. Enjoy!
This is one of my easiest crockpot recipes. No prep work.
Crockpot Chicken Stroganoff
4-6 boneless skinless chicken breasts, thawed or frozen
16 oz. sour cream, regular or light
1 can cream of mushroom soup, regular or fat free
8 oz. cream cheese, softened, regular or reduced fat
1 package dry onion soup mix
1 small can sliced mushrooms, drained
1/8 cup sherry
Mix softened cream cheese with sour cream, soup mix, sherry, and mushroom soup together. Pour into a Pam sprayed crockpot. Stir in mushrooms and 'bury' the chicken breasts in the soup mixture. Cook on low 4-6 hours on low until chicken is tender but cooked. (you know how fast your crock pot cooks) Serve chicken and sauce over brown & wild rice combo or thick noodles. Optional: before serving, remove chicken and dice the chicken. Stir back in and serve over the rice or noodles.
6 servings
This one sounds really yummy. Thanks for sharing. I'm gonna have to put it on next week's menu I think. I love cooking in the crockpot. It's nice to just set it and forget it for the day.
Registered Message Board Members save 30% off PassPorter guidebooks! When you register you'll have access to a discount coupon good for 30% off the list price of PassPorter books in our online store.
Lucky, lucky me.....tonight's dinner is samples from around the "world" at the F&WF!!!!!!
That will be my dinner in just over a week. Enjoy! Come back with a review, please.
__________________
ºOº ~*~
Oct '99: CSR ~ May '02: CR ~ Nov '04: SOG ~ May '06: SOG ~ Dec '07: Solo @ Pop ~ May '08: Pop w/friends ~ Oct '08: SOG ~ Dec '09: Pop w/LeAnn ~ Sept '10: Solo @ Pop ~ Spring '11: AKL ~ Jan '12: Pop for 1/2 Marathon ~ Sept '12: 1st trip for DL 1/2 Marathon? ~ Feb '13: Pop w/pals? ~ Mar '13: Tokyo Disney w/PP's?
Registered Message Board Members save 30% off PassPorter guidebooks! When you register you'll have access to a discount coupon good for 30% off the list price of PassPorter books in our online store.
Oct '99: CSR ~ May '02: CR ~ Nov '04: SOG ~ May '06: SOG ~ Dec '07: Solo @ Pop ~ May '08: Pop w/friends ~ Oct '08: SOG ~ Dec '09: Pop w/LeAnn ~ Sept '10: Solo @ Pop ~ Spring '11: AKL ~ Jan '12: Pop for 1/2 Marathon ~ Sept '12: 1st trip for DL 1/2 Marathon? ~ Feb '13: Pop w/pals? ~ Mar '13: Tokyo Disney w/PP's?
Last edited by Minnie Lor; 10-09-2008 at 09:12 PM..
Registered Message Board Members save 30% off PassPorter guidebooks! When you register you'll have access to a discount coupon good for 30% off the list price of PassPorter books in our online store.
This is one of my easiest crockpot recipes. No prep work.
Crockpot Chicken Stroganoff
4-6 boneless skinless chicken breasts, thawed or frozen
16 oz. sour cream, regular or light
1 can cream of mushroom soup, regular or fat free
8 oz. cream cheese, softened, regular or reduced fat
1 package dry onion soup mix
1 small can sliced mushrooms, drained
1/8 cup sherry
Mix softened cream cheese with sour cream, soup mix, sherry, and mushroom soup together. Pour into a Pam sprayed crockpot. Stir in mushrooms and 'bury' the chicken breasts in the soup mixture. Cook on low 4-6 hours on low until chicken is tender but cooked. (you know how fast your crock pot cooks) Serve chicken and sauce over brown & wild rice combo or thick noodles. Optional: before serving, remove chicken and dice the chicken. Stir back in and serve over the rice or noodles.
6 servings
Do you know if you can substitute something else for the sherry?
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So when we are back aroiund 18h45, we just sit at the table and eat.
the kids and I in Cayo Coco, Cuba. March 2011
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