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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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Does anyone have a good recipe for a make ahead casserole. I was wanting to make it up on Christmas Eve and bake it Christmas morning. Something you can throw in the fridge and bake right away.
Oh yes! I do this every Christmas! I make a bunch of them and give them to my family for their Christmas morning. I'll get my recipe tonight and PM it to you! It uses biscuits for the crust and so good! It's the kind of recipe you can modify to your familes taste too! I bring it into work regularly for our morning pot lucks
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6 cups frozen shredded hash brown potatoes
1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers or cheddar cheese (6 oz)
2 cups diced cooked ham or Canadian bacon
1/2 cup sliced green onions
8 beaten eggs
2 12-oz cans evap. milk
1/4 teaspoon salt
1/4 teaspoon pepper
Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs or egg product, milk, salt, and pepper. Pour egg mixture over potato mixture in dish. Bake, uncovered, in a 350° degree F. oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving.
Praline French Toast
8 large eggs, lightly beaten
1 1/2 cups half and half
1 tbsp brown sugar
2 tsp vanilla extract
8 (1" thick) slices French bread
1/2 cup butter
3/4 cup packed brown sugar
1/2 cup maple syrup
3/4 cup chopped pecans
Combine first 4 ingredients in a large bowl, stirring with a wire whisk until blended. Pour 1 cup of the egg mixture into a greased 13 x 9 inch baking dish. Place bread slices in dish; pour remaining egg mixture over the bread. Cover and chill 8 hours or overnight.
Preheat oven to 350. Combine butter, brown sugar, maple syrup and pecans in microwave safe bowl. Cover with plastic wrap and microwave on high setting for 30 seconds. Pour over bread.
Bake uncovered at 350° for 30 minutes or until set and golden.
Breakfast Casserole
8 slices of bread - cubed
1 lb cooked drained sausage
6 eggs
2 cups milk
1/ 4 cup margarine
1/ 2 teaspoon dried mustard
1 pound shredded cheese
1/ 2 teaspoon salt
1 small onion, diced
(Amish Cook) Put bread in the bottom of a casserole dish. In a separate bowl, beat eggs and add milk, onion, salt and mustard. Sprinkle sausage and cheese over the bread. Slice margarine over cheese and pour egg mixture over all. Bake 45 minutes at 325º. (this may be made the night before and placed in frig, next morning take out for 30 minutes and bake)
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Janell
Exercise Challenges January 825/625
February 715/750
March 725/800
April goal 800 minutes
We've done the French Toast Casserole and the other one Eileen posted. All very yummers. We don't get up at the crack of dawn now, so we brunch it and now can eat Christmas dinner around 5ish. And board games after dinner.
I'm making an apple french toast that you put together the night before then pop in the oven for 40 minutes while my dd opens her presents. The morning of christmas eve I'm making my dd's favorite breakfast pizza since I'm not working and have time
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Debbie
I"m not sure if the kids would eat it, but it sure sounds good to me!
Janell
Great recipes to try! We rarely eat breakfast even though we enjoy it when we do! 
for the recipes!
recipes at these sites. 
Aimee
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