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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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With 3 teenagers playing sports and involved in other activites, I am super busy right now, and I depend on my crock pot more than ever. I'm always on the lookout for crock pot recipes, so if you have any new favorites, share them please!
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I get slow cooker packets at the grocery and use those a lot (found near the chili packets and sauce packets). I really like doing the BBQ one and then buying buns and slaw to put on them with the BBQ. Pot Roast goes over big in my house too. I find Chili an easy do in there too.
I haven't ventured much further than that, because those work so well for us.
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I've also had good luck with the seasoning packets.
This is my DD's favorite way to eat pork roast (and it's from the Fix It & Forget It book above). I never bother with making the sauce when the meat is done.
Cranberry Pork Roast
21/2-3 lb rolled pork roast
16 oz can jellied cranberry sauce
1/2 c sugar
1/2 c cranberry juice (I usually use apple juice because we have it around)
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbs cornstarch
2 Tbs cold water
1 tsp salt
Place roast in slow cooker. Mix cranberry sauce, sugar, juice, mustard and cloves. Pour over roast. Cover. Cook on low 6 to 8 hours until meat is tender.
Remove roast and keep warm.
Skim fat from juices. Measure 2 cups, adding water if necessary. Pour into saucepan. Bring to a boil over medium heat. Mix cornstarch and cold water. Stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
Apricot Glazed Pork
3 to 3 1/2 lb pork shoulder roast
18 oz jar apricot preserves
1/4 cup chicken broth
2 tbs dijon mustard
1 large onion, chopped
Put roast in crock pot. Mix preserves, broth, mustard and onion. Pour over roast. Cook on low 10 hours. Remove meat, skim fat from sauce and serve sauce with meat.
here's a big favorite here:
Italian pork with sweet potatoes purée
1 tsp fennel seeds crushed
½ tsp dry origano
½ tsp garlic powder
½ tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1 pork roast without the fat (1 ½ to 2 pounds)
1 tbsp olive oil
1 pound of sweet potatoes cut in chunks
1 cup chicken brought
In a bowl mix all the spices with salt and pepper than rub on the pork roast. Heat oil in a pan, than brown every side of your roast for 10 min.
than put the potatoes in the crock pot with the pork roast on top (cut it in 2 if it's too big). Pour chicken broth over the roast. Cook for 8 to 10 hours on low
After, take the roast and let it stan on a plate with foil for 10 min. put the potatoes in a bowl and puree them adding a bit of the liquid in the crock pot if needed.
The pork is so tender that you don't even need a knive. The left over or delicious in a sandwich the next day
Funny you should ask because I am looking at my cook book trying to figure out new things to try!
BBQ Beef:
3 lbs. boneless chuck roast
1 1/2 ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons Dijon-style mustard
2 tablespoons Worchestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Place chuck roast in Crockpot. Combine remaining ingredients in mixing bowl. Pour sauce over chuck roast. Cover and cook on low 8 to 10 hours, or on high 4 to 5 hours. Remove chuck roast from Crockpot. Shred meat with fork. Place shredded meat back in Crockpot and stir to evenly coat the meat. Spoon meat on sandwich buns and top with additional sauce if desired.
mmmmm'mm that sounds good!!!
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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.
3 lb beef "arm roast" (I don't know that I've ever worried about where my roast came from!)
1 envelope Zesty Italian salad dressing mix
1 12 oz can beer (I'm sure a can of beef stock would work, too, but I've never felt the need to try )
Put roast in crock pot. Sprinkle with salad dressing. Pour beer over top. Cook on low 8 to 10 hours. Shred meat with forks and serve on crusty rolls.
Easy stroganoff
1 to 1 1/2 lbs cubed stew meat
1 can cream of mushroom soup
1 can french onion soup
Sour cream
Mix beef cubes and soups. Pour in crock pot. Cook on low 8 to 10 hours. Turn off heat. Stir in sour cream (The friend who gave me the recipe uses a cup, but my family doesn't like the sour cream taste, so I use less). Serve over hot noodles.
Just made this yummy beef stew last weekend (we don't eat beef very often and we loved this one).
1 1/2 lbs lean stew meat
2 cans cream of mush. soup
1 can golden mush. soup
1 envelope beefy onion soup mix
sliced carrots (I used 1/2 bag frozen pre-cut carrots)
green beans (I used 1/2 bag frozen cut green beans)
2 cubed potatoes
Brown stew meat. Mix cream of mush. soup, golden mush. soup, beefy onion soup in a bowl. Thaw carrots and green beans in microwave and drain. Clean and cube potatoes. Mix all in crock pot and cook all day on medium low.
The recipe said to serve it over rice but we just ate it as stew and served it with bread or rolls.
I bought the "Fix It & Forget It" book at Wal-Mart for about $10.00 around 2 years ago. These are the absolute EASIEST recipes. There are like 3-4 recipes per page and they are very inexpensive. The best cookbook I've bought in a long time. They make several different versions now. This would be my pick if I were you.
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Magic Kingdom Dec. '07
--Jody
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Previous Trips: PC 05/04; DS/D 09/05; POR 12/07
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The Slow Cooker seasoning packets by McCormick are wonderful! I made pulled pork last weekend and they loved it! Bought some big bulkie rolls, made home-made cole slaw, french fries and they gobbled it all up
I love crockpot season! I love making a pot roast in the crockpot as it is easy and delicious!
I use a 3-4 pound pot roast which I brown first and season with salt and pepper. Then I put it into the crock pot with approximately 1 cup of beef broth and 1 cup of red wine. Then I throw in carrots, potaoes, and onions. I simmer it on low for 7-9 hours. The beef comes out really tender. Speaking of which, I think I need to make this sometime this week!
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Another big Sauerkraut fan here! Only I do mine with 2lbs of Sauerkraut, and then one package of kielbasa halved and cut into bun-length pieces, and a few hot dogs thrown in. I love the taste of kielbasa and hot dogs soaked in sauerkraut.
I found a few more crock pot recipes from a email newsletter I get:
MASHED POTATOES. You can actually make mashed potatoes in your slow cooker, start to finish, and allow them to hold for hours until you’re ready to eat.
5 pounds sierra gold potatoes or red potatoes, diced with peel
1 cup water
1 cup butter, cut into chunks
1 tablespoon salt, more to taste
1 1/4 teaspoons garlic powder (optional)
3/4 teaspoon ground black pepper
1 1/3 cups milk, warmed
Place the potatoes, water, and butter into a slow cooker. Add salt, garlic powder (if using) and pepper. Toss to distribute evenly. Cover, and cook on High for 4 hours. Do not drain the liquid. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency. Keep warm on Low or Keep Warm until serving. Mashed potatoes will hold for several hours using this method.
WASSAIL, MULLED CIDER. Use your slow cooker to make these hot beverages and keep them hot during a party. Place all ingredients in slow cooker. Mix well. Cover, set slow cooker to Low and allow to simmer all day. Don’t boil. Serve hot. An unbelievable fragrance will fill the air while your guests enjoy a wonderful holiday beverage.
Wassail
2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks, whole
1 pinch ground ginger
1 pinch ground nutmeg
Mulled Cider
1 gallon apple cider
1 quart orange juice
1 quart pineapple juice, unsweetened
1 cup lemon juice, fresh
1 cup sugar
24 whole cloves
4 whole cinnamon sticks
CHEX MIX. This classic combination of cereal, nuts, butter, and seasonings cooks in your slow cooker so you don’t have to watch it or stir while it’s baking.
Slow Cooker Chex Mix
3 cups thin pretzel sticks
4 cups Wheat Chex cereal
4 cups Cheerios cereal
1 12-ounce jar salted peanuts
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon seasoned salt
1/4 cup butter, melted
1/3 cup grated Parmesan cheese
Combine all ingredients in a 4-or 5-quart slow cooker and stir gently until well mixed, and cereal, pretzels, and peanuts are coated with the butter, cheese, and seasonings. Cover and cook on Low for 3 to 4 hours, stirring twice during cooking. Remove lid during last half hour of cooking to allow the mix to dry.
These recipes came from Mary Hunt's Everyday Cheapskate newsletter:
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.