critter country

A second recording of the Mark Twain Riverboat. I felt like the first recording could be approved upon, but unfortunately this second recording faced some wind noise. Please bear with it as the latter portions are clear of it.

Recorded by Joel Covey on 3/13/22 at 2pm.

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Interact:

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Returning guest medium Eliza Nanos continues to take Blair and Eric on a whirlwind tour of the stories surrounding Disneyland's happy haunts, with some revealing themselves to be decidedly unhappy.

Edited by Mckenzie Wilkes
Theme song by Ian Frost

Special 'The Disney Beat' Podcast Episode

We have been running the Ultimate Disneyland Resort Tournament of Rides on our website and social media accounts. Over the last five weeks we had over 168,000 votes from Disneyland fans in five rounds of matchups.

Today, we reveal the winners of the Final Four matchups and announce the Championship Matchup for next week.

My dear friends Myken Nunes and Kaylie Nunes  join me to reveal our own picks in each matchup, before revealing the fans' choice.

I will post all of the winners, along with the vote split, on TheDisInsider.com on Sunday February 14th. Voting for the Final Round 5 begins Wednesday February 17th at TheDisInsider.com, Twitter handles @SeanNyberg and @TheDisInsider, and both the Instagram and Facebook pages for The DisInsider.

We will be revealing the Winner next week here on The Disney Beat.
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Did your favorite survive?
Space Mountain, Haunted Mansion, Pirates of the Caribbean, Big Thunder Mountain Railroad  

Disneyland's Chocolate Peanut Butter Sandwich Recipe - Pooh Corner

*Recipe from sixsistersstuff.com

Ingredients

• 6 graham cracker sheets
• 3 cups milk chocolate chips
• 2 tsp shortening
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1 1/2 tsp milk

Instructions

1. Line a cookie sheet with wax paper or parchment paper.
2. Melt 1 1/2 cups of the chocolate chips and 1 tsp of shortening in a microwave safe bowl. Stir in 20 second intervals until fully melted and smooth.
3. Dip each graham cracker half into the chocolate, gently tapping or scraping off the excess chocolate. You want the graham cracker completely covered.
4. Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
5. While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla, and milk. Mix until smooth and creamy. Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
6. Pull out the chilled, chocolate covered graham crackers and peanut butter balls. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham. Gently spread it to the edges to evenly distribute.
7. Melt the other 1 1/2 cups of chocolate chips with 1 tsp of shortening, stirring until smooth. Gently spoon chocolate over the peanut butter layer and spread around with a spoon, covering the top and sides. Put back in the fridge or freezer to set up (about 15-20 minutes). Pull out and drizzle leftover chocolate over the top of each sandwich.
8. Store in the fridge in an airtight container for up to a week. They taste best when set at room temperature for about 20 minutes before eating.