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 The software our forums run on is just too out-of-date and it poses a significant security risk.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.
To post messages and ask questions, join our FREE community today and you'll get access to tools and resources not available to guests, such as our vacation countown timers, "living" avatars, private messaging system, database searches, downloads, and a special PassPorter discount code. Registration is fast, simple, and completely free. Just click the Join Our Community link.
If you think you've already joined, log in below now. If you don't remember your member name or password, please visit our Member Name and Password Recovery page. You are also welcome to contact us.
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 desserts. (Make sure to look for the other threads in the series for Main Dishes and Entrees and a post Starters and Salads) 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.
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.
1/2 lb processed cheese, sliced or cubed
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 16-ounce boxes confectioners’ sugar
1/2 cup cocoa
Directions
Spray lightly the bottom of a 9x2 inch square pan with a nonstick spray.
Using a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.
To serve candy, cut into squares.
I saw Paula Deen make this on TV a few years ago and thought "Wow that is too weird not to taste yummy" Anyway, I made it and it is so rich and creamy. Nobody beleived me that there was Velveta cheese in it! At first, people wouldn't even try it when I said there was cheese in it. SO I stopped telling them until after they tasted it. Now I get requests for the fudge.
Both Of these are from teh Wilton Site and are amazing!
Red Velvet Cocoa Cake
· 1/2 cup (1 stick) butter or margarine, softened
· 1 1/2 cups granulated sugar
· 1 teaspoon Madagascar Pure Vanilla Extract
· 2 eggs
· 1 ounce Red (no-taste) Icing Color
· 2 cups all-purpose flour
· 1/4 cup cocoa powder
· 1 teaspoon salt
· 1 cup buttermilk or sour milk
· 1 1/2 teaspoons baking soda
· 1 tablespoon white vinegar
· Cake Release
Makes: Approximately 6 cups of batter.
Instructions
Heat oven to 350°F. Grease two 8 in. round baking pans with Wilton Cake Release or vegetable pan spray. In large mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs and icing color; blend well. Stir together flour, cocoa and salt; add alternately with buttermilk to batter mixture, beating until blended. Stir baking soda into vinegar; fold carefully into batter (do not beat). Pour batter into prepared pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
*To sour milk, use 1 tablespoon white vinegar plus milk to equal 1 cup.
And of corse you need anamazing icing recipy so here it goes
Buttercream Icing
· 1/2 cup solid vegetable shortening
· 1/2 cup butter or margarine softened
· 1 teaspoon clear vanilla extract
· 4 cups confectioner's sugar (approximately 1 lb.) sifted
· 2 Tablespoons milk
Makes: Icing makes about 3 cups.
instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer.
Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy.
Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored 2 weeks.
Rewhip before using.
__________________
Sammi
Last edited by BlueCinderellaEyes; 11-05-2008 at 07:10 PM..
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
__________________
Toni aka Tinkerbelly
My twin nieces, my loves...
Last edited by Tinkerbelly; 11-22-2008 at 02:39 PM..
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.
COMBINE graham crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Place half of the banana slices in crust; set remaining banana slices aside. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust; top with remaining banana slices. Cover with remaining pudding mixture. REFRIGERATE 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.
Diabetes friendly
__________________
Sammi
Last edited by BlueCinderellaEyes; 11-17-2008 at 08:09 PM..
1 pkg. (440 g) brownie mix
1/4 cup applesauce
2 egg whites, divided
2 Tbsp. water
125 g (1/2 of 250-g pkg.) PHILADELPHIA Light Brick Cream Cheese Spread, softened
1/4 cup sugar
2 Tbsp. flour
PREHEAT oven to 350°F. Mix brownie mix, applesauce, one of the egg whites and water. Pour into 8-inch square baking pan sprayed with cooking spray. MIX cream cheese spread, sugar, flour and remaining egg white until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect. BAKE 28 min. or until wooden toothpick inserted in centre comes out with fudgy crumbs attached. (Do not overbake). Cool in pan on wire rack. Cut into 16 (2x2-inch) pieces.
PECAN PIE BARS
(Pecan pie takes a turn as a bar cookie, and a rich one at that)
2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter or margarine, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 large eggs, lightly beaten
2-1/2 cups finely chopped pecans
1 teaspoon vanilla extract
Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13x9 pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350 for 17 to 20 minutes or until lightly browned.
Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.
PassPorter Guide Community Rank: Legend Extraordinaire
Join Date: Feb 2000
Location: Southwestern Florida, USA
Concierge Level: 7
Posts: 39,153
Post Thanks / Like
Likes (Given): 39
Likes (Received): 114
Thanks (Given): 18
Thanks (Received): 46
Pixie Dust (Given): 1
Pixie Dust (Received): 8
Special K Bars
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.
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 have to leave the teachers' lounge when I see these. I'd eat them all! They are yuuuuummmy!
For the cookies:
>
> 1 cup butter, softened
>
> 2 cups granulated sugar
>
> 1 (15 ounce) container of ricotta cheese (I use light and it tastes just
as
>
> good as regular)
>
> 3 teaspoons vanilla extract
>
> 1 teaspoon salt
>
> 1 teaspoon baking soda
>
> 4 cups all-purpose flour
>
>
>
> For the glaze:
>
> 1 cup powdered sugar
>
> Milk (undetermined amount, just add until desired consistancy)
>
> sprinkles (optional)
>
>
>
> Preheat oven to 350 F. Mix Flour, salt, and baking soda in a medium bowl
and
>
> set asside. In a separate bowl, Cream the butter, sugar, and vanilla
>
> together. Add Ricotta Cheese stir until well mixed. Slowly add flour
>
> mixture while stirring. Continue to stir mixture well until the dough
sticks
>
> together into a big ball. It will be very sticky. Drop by teaspoonfulls on
>
> an ungreased cookie sheet (refrigerate dough for 10 minbefore hand to
limit
>
> sticykness). Bake 10 minutes or until the bottoms turn golden brown (tops
>
> will not brown!). Let cool for about a minute and then transfer to wire
>
> racks to cool completely.
>
>
>
> In a small saucepan slowly stir milk into the powdered sugar until it
>
> creates a glaze thin enough to be spread over the cookies. Stir over low
>
> heat then spread over cooled cookies. Quickly top with sprinkles.
>
> If you do not want to stir over a low heat, the glaze can be made with the
>
> same ingrediants just not heated.
>
> A second glaze option is to add vanilla, and maple syrup (not pancake
syrup)
>
> to powered sugar, then thin wil a little bit of water)
>
>
24 nutter butter pb cookies
5 Tbsp butter, melted
1 pkg. (8 o/z) cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 Tbsp. vanilla
1 tub (8o/z) cool whip, thawed, divided.
crush cookies in zip lock plastic bag with a rolling pin.
mix cookie crumbs and butter
press into bottom and up the side of 9" pie plate
mix cream cheese, pb, sugar, vanilla with elec. mixer on med. speed until well blended.
Gently stir in 11/2 cups cool whip, spoon onto crust.
Freeze for 4 hrs. or overnight until firm.
Let it syand at room temp. 30 min. for pie to slice easly..
sooo goood for any holiday.
About This Page: 
Like
Thank
Pixie Dust
Sammi
. 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. 
Linear Mode
