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   Flaming Sword  Got a new donut pan to make baked donuts. I have a recipe for blueberry ones,sprinkled with sugar when done. Off to make them tonight. If anyone is interested, let me know and I'll report back with the recipe and results..
Wednesday at 18:59 EST .

   11 people like this.

   Bettijo  BJ's Pineapple Cheese Casserole

I have now made this three times, all different. This is definitely the best, and also the easiest. I took it to a neighborhood covered dish yesterday and came home with an empty bowl. As best I could tell, nobody else had a empty bowl to take home. Tomorrow I am going to a covered dish at my church and will be taking this dish again. Here is my revised and revised again recipe.


Cook Time: 30 Minutes-45 Minutes

Servings: 12


1 (20 ounce ) can pineapple chunks, drained
1 (20 ounce ) can crushed pineapple, drained
6 tablespoons all-purpose flour
1 cup white sugar
8 oz sharp Cheddar cheese (grate your own to make 2 cups grated. Do not use pre-grated cheese, it does not melt smoothly )
40 buttery round crackers (such as Ritz® ), crushed
1 cup melted butter (2 sticks )

1. Preheat oven to 350 degrees F

2. Butter 8 x 11 casserole dish, set aside.

3. Crush crackers in 1 gallon zip lock bag, add melted butter and 3T pineapple juice, set aside (I just mixed the cracker crumbs and butter in the zip lock bag and avoided dirtying another bowl )

4. Drain the pineapple set aside (reserve 3T juice ).

5. In a large bowl, stir together the 1 cup sugar and 6 T flour.
6. Gradually stir in the cheese
7. Add the drained pineapple
8. Stir until ingredients are well combined.

9. Pour mixture into prepared casserole dish

10. Spread crumb mixture on top of pineapple mixture.

11. Baked uncovered at 350 degrees F for about 30-45 minutes or until golden brown and bubbly.

To add some holiday color, add in a well-drained, small jar of maraschino cherries.
May 17 at 18:28 EST .

   6 people like this.

   Balogreene  I was going to share my Miso Soup recipe, but don't know it. I use vegetable stock, Miso, rice wine vinegar (to taste ), Mirin (to taste ), and Shallots (green onions ).
If you want to make it "authentic" here is a Japanese recipe:
Used in many Japanese recipes, this stock is made from kombu (dried kelp ), bonito flakes (shaved skipjack tuna ), sardine, or a combination of all or two of them which creates a unique umami flavor. YIELD: 3 1/2 CUPS PREP: 5 MIN COOK: 35 MIN

INGREDIENTS 0.7 oz (20 g ) kombu
3 cups (30 g ) loosely packed katsuobushi (dried bonito flakes ) - omit for vegetarian/vegan Kombu Dashi
4 cups (1000 ml ) water (or 8 cups - see Note )
Notes: 1. If you don’t need strong dashi flavor, you can replace 4 cups of water with 8 cups.
2. If you are not using dashi right away, save it in a bottle and keep in the refrigerator for 3-7 days or in the freezer for 3 weeks. STEPS
1. Gently clean the kombu with a damp cloth, without removing the white powdery “umami” substances. Make a couple of slits on the kombu.
2. Put the kombu and water in a saucepan and soak for 2-3 hours (at least 30 minutes ).
3. Slowly bring to a boil over medium low heat. Just before boiling, turn off the heat and remove the kombu. If you don’t remove the kombu, the dashi will become slimy and bitter.
4. For vegetarian Kombu Dashi, strain the dashi through a sieve lined with a paper towel set over a bowl.
5. For regular Dashi, let the dashi cool a bit. Add the katsuobushi and bring it to a boil again. Once the dashi is boiling, reduce the heat and simmer for 30 seconds. Turn off the heat and let the katsuobushi sink to the bottom, about 10 minutes.
6. Strain the dashi through a sieve lined with a paper towel set over a bowl. Gently twist and squeeze the paper towel to release the extra dashi into the bowl.

Most Japanese meals are served with a bowl of miso soup and steamed rice. The secret to delicious miso soup is good dashi. Experiment and try adding seasonal ingredients to miso soup! SERVES: 3-4 PREP: 5 MIN COOK: 5 MIN
3 cups dashi
3 Tbsp. miso*
6 oz silken tofu or soft tofu, drained, cut into 1/2” (1 cm ) cubes
2 tsp. dried ready-to-use wakame (seaweed ), rehydrated
1 green onion/scallion, finely sliced
1. For vegetarian miso soup, use kombu dashi.
2. For quick dashi, put 1 1/4 tsp. dashi powder (or 1 dashi packet ) in 3 cups water.
3. Each brand or kind of miso has different level of saltiness; therefore, add miso 1 Tbsp. at a time and taste the soup before you add more miso. *Use gluten-free miso to make this recipe gluten-free.
1. In a medium saucepan, bring dashi to a
May 17 at 16:56 EST .

   6 people like this.

   Balogreene  boil and turn off the heat.
2. Put 1 Tbsp. of miso in a ladle and scoop some dashi from the saucepan. Blend it until it is thoroughly mixed and pour back to the saucepan. Continue this process until miso is all used. Usually for each cup of dashi, you will need about 1 Tbsp. of miso.
3. Add tofu to the soup and stir gently without breaking the tofu. Return to a slight simmer until heated through. Be careful not to boil the miso soup because miso will lose flavor.
4. Place the wakame and green onion in each bowl. Pour miso soup into the bowls.

Chen, Namiko (2014-03-13 ). Just One Cookbook - Essential Japanese Recipes (Kindle Locations 115-117 ). Kindle Edition.
May 18 at 14:09 EST .

   Balogreene  Okay, here is the fried bologna sandwich at Toby Keith's. Texas Toast, fried bologna, tomato, lettuce, and barbecue sauce. We had the Tumbleweeds mentioned below, and Fried Okra. To die for!
   May 10 at 02:32 EST .

   11 people like this.

1 1/2 to 2 pounds lean ground beef
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each ) low sodium diced tomatoes
1 can (8 ounces ) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8.

To be perfectly honest, I used the tomato and green chili can. It is really good, you might like more spice.
   May 9 at 21:07 EST .

   11 people like this.

   Balogreene  Went to Toby Keith's I love this Bar and Grill in Tulsa. This is the "Tumbleweeds", onion and jalapeño shreds! We also had fried bologna sandwiches!
   May 5 at 21:47 EST .

   13 people like this.

   Flaming Sword  It's way too easy to convince yourself you must eat the rest of the ice cream because you need the room in the freezer.
   May 4 at 18:11 EST .

   9 people like this.

   HopeandGlory  You read my mind . . . LOL!
May 4 at 22:16 EST .

   Grahamcracker  I thought that was the # 1 rule of good housekeeping. Got to make room for the dog food!
May 5 at 14:29 EST .

   Balogreene  I have to do this, I HATE ice cream. I grew up with very sensitive teeth, and it hurt to eat ice cream (the rest of my family loved it ). After I got dentures, I made it a point to not learn to like the stuff. Y'all can clean out my freezer (if my family doesn't beat you ).
May 15 at 19:48 EST .

   MeiDei  Not a recipe but an end result. Brownies were asked for but both square pans were in use. The back of the box gave cooking times using various pans, i.e., square, oblong. bundt, muffin. I used the bundt pan - the end result was, basically, a chocolate cake. Not a total loss, it's delicious, but we were looking forward to fudge-like brownies.
April 29 at 10:33 EST .

   9 people like this.

   Flaming Sword  Whoo-hoo, I'm loving this. Can't get rolled out dough to an even thickness? I have adjustable rolling pins with rings on the ends, but your dough can't be any wider than the pin. That problem is over. $18.00 bucks a set and that includes shipping.
April 26 at 16:29 EST .

   13 people like this.

   Balogreene  The other day my boss brought me homemade Butternut Squash/Apple soup. Mom, Kel, and I each had a bit, as an appetizer. It was wonderful. Today, he brought me the recipe, because we all begged for it.

1 medium butternut squash (about 3 lbs ), peeled seeded and cut into 1½ inch chunks
1½ pounds Golden Delicious Apples, peeled cored, and chopped (or other apple, same consistency, not sweet )
3 medium shallots, peeled and quartered
¼ cup vegetable oil
Salt and pepper
4 cups broth
1 tablespoon maple syrup
1 teaspoon cider vinegar
? teaspoon ground nutmeg
¼ cup heavy cream


Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, apples, shallots, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in large bowl, then arrange in single layers in large roasting pan.

Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes.

Add 1/2 cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.

Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer pureed squash mixture to a large saucepan and stir in syrup, vinegar, nutmeg and cream. Bring soup to a simmer over medium-low heat, adding 1/4 cup water at a time as necessary to adjust consistency. Serve.

Soup can be refrigerated in airtight container for 3 days.

My boss said, use less oil, and roast for far less time.

When serving, add balsamic or apple cider vinegar, maybe sour cream. Something to brighten the flavor.
April 24 at 21:31 EST .

   7 people like this.

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