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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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What you will need:
1 cup of sugar
1 cup of white corn syrup
1 1/2 cups of peanut butter
8 cups of Special K cereal
Butter
6 oz. package of butterscotch chips
6 oz. package of chocolate chips
Butter a 9X13 pan
Bring to a boil 1 cup of sugar and 1 cup of white corn syrup.
Remove from the stove and stir in 1 1/2 cups of peanut butter.
In a large bowl, mix the above mixture with the 8 cups of cereal.
When the cereal is all mixed in, place it in the buttered pan.
Let sit to cool.
Melt in the microwave the butterscotch chips and chocolate chips
(usually takes about 2 - 3 minutes)
Once melted, pour over the cereal mixture like frosting.
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What you will need:
1 cup of sugar
1 cup of white corn syrup
1 1/2 cups of peanut butter
8 cups of Special K cereal
Butter
6 oz. package of butterscotch chips
6 oz. package of chocolate chips
Butter a 9X13 pan
Bring to a boil 1 cup of sugar and 1 cup of white corn syrup.
Remove from the stove and stir in 1 1/2 cups of peanut butter.
In a large bowl, mix the above mixture with the 8 cups of cereal.
When the cereal is all mixed in, place it in the buttered pan.
Let sit to cool.
Melt in the microwave the butterscotch chips and chocolate chips
(usually takes about 2 - 3 minutes)
Once melted, pour over the cereal mixture like frosting.
Let cool. Cut into squares.
Enjoy!
i think i will make this tonight......i have the ingredients and it's brrrr 25*, a stay at home night.
Mix 3 bricks of Cream Cheese with a cup of brown sugar. Then, heat a cup of apple/caramel dip in the micro.
Pour over the top of the cheese mix.
Crush up Heath Bars and put on top of the heated apple/caramel dip.
Chill for a couple of hours. It's good with Granny Smith apples
and I like it with pretzels because of the salty/sweet taste.
Also, I usually can't find the apple/caramel dip in a big container, so I
use those individual ones that come package and use them all.
Toni
Tinkerbelly, i only have 2 bricks, dh want run out for me, will try at a later date, sounds really good.
I have a recipe for Rum Balls that I absolutely love! My mom got it from a co-worker, but I've since discovered that it looks just like the one in the Betty Crocker cookbood . Though we didn't discover it until I was pretty much out of high school, it's become a staple for my holiday desserts ever since I started contributing something on my own.
Rum Balls
10 oz. 'Nilla Wafers
1 cup Pecans
1 cup Confectioners Sugar
3 Tbsp Karo Syrup (light or dark, I prefer light for the rum)
1/2 cup rum, brandy or sherry
Grind 'Nilla Wafers and pecans in food processor until fine. Combine all ingredients. Set dough overnight (in fridge). Roll out small balls of dough (marble size) and roll in powdered sugar.
Almond Maji
2 sticks Butter
1 cup Sugar
1 Tbsp light Karo syrup
1 Tbsp Water
5 Hershey Bars (broken into pieces)
1 cup toasted sliced Almonds (I buy a bag of sliced and don't additionally toast them)
Mix together first 4 ingredients and cook over high heat, stirring constantly, until a shade darker than light brown sugar (hard crack stage). (Experience taught my mom to let it cook, unstirred, once it started boiling - I do a combo because I'm convinced it'll burn otherwise.) Pour onto a foil lined cookie sheet. Sprinkle chocolate on top while still hot and spread over candy mixture. Sprinkle almonds over and press lightly (to adhere to chocolate). Cool in fridge and break into pieces (like peanut brittle). Store in air tight container.
rumballs sound delicious. i will make them soon. thanks
This tastes bests if it's sat overnight in the fridge so I would start making it 2 days before you want to serve it. You'll be making an easy chocolate mint mousse and using it to frost the cake. When I make this I double or triple the amounts for the mousse and those are the amounts I've listed. If you triple you will have quite a bit leftover which is fine because it's very tastey by itself. The smaller amounts are for the doubled batch and the larger amounts are for the tripled batch.
Chocolate Mint Mouse Cake
Ingredients:
1pkg. chocolate cake - I get Pilsbury's the one that's dark and extra moist
eggs, oil etc to make cake according to pkg. directions
4 or 6TBL. baking cocoa
4 or 6 TBL. milk
2 or 3C. Junior Mints (candy) - this amount equals 16 or 24oz. I've weighed 1C.
4 or 6 TBL. butter or margarine
2 or 3 8oz. tubs of Cool Whip - I use extra creamy thawed and divided 2 or 3C. and rest
1 or 1 1/2 tsp. vanilla extract
Two days before serving: Make mousse and bake cake
Directions for mousse:
Make sure the Cool Whip is completely thawed before starting to make the mousse.
In a saucepan combine cocoa and milk and stir untill smooth. Then add mints and butter and cook over low heat untill the butter and mints have melted and mixture is smooth. (I use a silcone rubber spatula to stir it untill the butter and mints are melted and then use a whisk to stir until it's smooth.) Once it's smooth remove from heat and let cool for 15 minutes. (I transfer it to a large bowl at this point) Stir in 2 or 3C. Cool Whips and the vanilla then fold in the remaining Cool Whip. Cover and put in the fridge overnight to firm up. It will be easier to work with the next day if you put the mousse back in to the Cool Whip containers with the lids on although you end up with some left in the bowl.
Cake - follow the directions on the package for making 2 8"/9" round cakes
The day before serving - assemble cake
Gather the following euipment:
long serrated knife or cake leveler
large spoon
icing spatula/knife -whatever you use to frost a cake
wax or parchment paper
the plate or cake stand you'll be serving the cake on
2 baking sheets
a lazy susan - if you have one will make this easier to do
Assembling the cake:
Remove the cakes from their pans and place them in the freezer for about 15-20 minutes. If you didn't make them the day before be absolutely positive that they are completely cooled. Using a long serrated knife or 1 of those cake levelers level the tops of both cakes and then slice both cakes in half horizontally so you have 4 cake layers, place the layers on the baking sheets and brush the crumbs off the tops. Place the plate or cake stand on the counter or on top of the lazy susan if you're using one. Take the mousse or just 1 of the containers out of the fridge and put a bit in the center of the plate or cakestand this will anchor the cake. Tear 3 or 4 strips of wax or parchment paper to slip under and around the cake to keep the plate/stand clean while your frosting. Take 1 layer of cake and center it on the plate/stand then slip the strips of wax/parchment paper around and slightly under the cake so they cover the plate/stand. Spread a small amount of the mousse on top of layer and top with the second layer. Repeat this process untill you have all 4 layers stacked up with some mousse between each layer. At this point I put the mousse and the cake back in the fridge for several hours so the mousse can firm up again. After several hours remove the cake and the mousse and finish frosting the cake. Brush an crumbs that may be on the cake off and apply a thin coat of mousse to seal the top of the cake before applying more mousse to the top and sides. When the cake is completely frosted with the mousse place it back in fridge overnight. After a couple of hours remove the wax/parchment paper strips. Take the cake out of the fridge about 10-15 minutes before serving and let stand on the counter to take a bit of the chill off. Slice and enjoy. It's rich so I'd cut slices on the small side. Make sure to place the cake back in the fridge after serving if it gets too warm it turns in to the leaning tower of cake or a splattered cake on the floor because the mousse loses the ability to hold it together.
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Going to have to pull out the recipe box when I get home for some recipes to share!!!!
I've got a great pumpkin cookie recipe that the cookies stay nice and soft. Finally got DS to try them and now he is begging me to make them on a daily basis!!!!
__________________
Jennifer / Eeyore is my favorite!! OMG - He's sooooo grown up!!!! And an EAGLE SCOUT!! I can still remember my cute little Tiger Cub! 2016 Reading Goal - 75 books
Mix 3 bricks of Cream Cheese with a cup of brown sugar. Then, heat a cup of apple/caramel dip in the micro.
Pour over the top of the cheese mix.
Crush up Heath Bars and put on top of the heated apple/caramel dip.
Chill for a couple of hours. It's good with Granny Smith apples
and I like it with pretzels because of the salty/sweet taste.
Also, I usually can't find the apple/caramel dip in a big container, so I
use those individual ones that come package and use them all.
Toni
ive had this before! it is amazing!! i think i will be making this for july 4th!!
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.
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color.
The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.
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. Though we didn't discover it until I was pretty much out of high school, it's become a staple for my holiday desserts ever since I started contributing something on my own. 
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