Cheeseburger Egg Rolls




Whoop whoop…today is the day I have been looking forward to for weeks now!  I get my cast off today!!  Pure joy!!  I have been out of the house several times now, but always with an escort.  Getting down the stairs has been easiest for me.  I can hold onto the railing and hop down one footed.  Getting up the stairs has been a different ballgame.  For a couple of weeks, I felt that Greg or Wes needed to be here to help me up.  I recently figured out that I could crawl up the steps.  It’s not very comfortable on your knees, but sometimes we just have to do what we have to do.


March 11, 2016
This was how my leg looked for about a week after surgery.

When the cast comes off today, I go into a boot.  I’ve never had one of those before so I’m not sure what to expect.  I know I can take it off to shower so no more showers with my leg hanging out of the door!  Oh, the little things we take for granted!  Dr. Spivey originally told me that I would wear the boot for four weeks, so hopefully that is still the case.


This is the angle my foot has been in since surgery.

I am hoping that I will be able to walk well. I’ve been a little nervous since they told me at my last visit that walking would be slow and that I “might not even be able to walk out of the office” the day I get my cast off. Hmm…that’s not the news I wanted to hear. In situations like this, I always tend to think, in the back of my mind, that I’ll be the exception? I’ll be able to run out of the office today! I’ll be sure to update you on that! Either way, today I am closer to walking that I was on March 11th!

Today’s recipe for Cheeseburger Egg Rolls is a great little appetizer. They are so simple to make and are much more impressive than your run of the mill dip. Don’t get me wrong; I love a good dip. These turn heads, though. They are different, and you can make them with beef, turkey, or if you have a hunter in the house, venison. I mixed up mayo and stone ground mustard to serve as a dip. You can simply serve with mustard and ketchup if you prefer.


Cheeseburger Egg Rolls
  • 1 lb. ground beef, ground turkey, or ground venison
  • ½ medium yellow onion, minced
  • 1 tbsp. vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 5 sliced American cheese
  • ½ c. diced dill pickles
  • 13 to 14 egg roll wrappers
  • 1 egg white
  • Vegetable oil, for frying
  • Condiments of your choice, ketchup, mustard, and mayonnaise.
  1. Preheat a skillet over medium heat. Add a tablespoon of oil and the minced onions. Salute until onion is translucent.
  2. Add the ground meat and cook, stirring got break up as much as possible, until well done. Drain off any juices and spoon meat into a mixing bowl.
  3. Break up the cheese and add to the meat. Mix until all of the cheese has melted. Stir in the pickles, and salt and pepper, to taste.
  4. Heat 1 to 1½-inches of vegetable oil in a skillet.
  5. While the oil heats, gently whisk the egg white in a small bowl and set aside.
  6. To roll the egg rolls, position the egg roll wrapper in front of you in a diamond shape. Spoon 2 tablespoons of the cheeseburger mixture, in a line off slightly off center, nearest corner near you, leaving about 1-inch on each side. Gently and carefully, fold the corner nearest you over the meat filling and tuck it under the filling. Using a pastry brush or your finger, lightly brush some of the egg white onto the wrappers edges. Fold in both sides of the wrapper, then roll the egg roll up.
  7. Fry egg rolls in batches until golden brown, turning as needed to brown on all sides. Remove to a paper-towel lines plate.
  8. Serve with condiments of your choice.


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Hissy Fit Dip

Friday nights in the fall are some of my favorite times!  Going to the local high school football game is like going to church here.  We love our schools and our teams.  We support them decked out in school colors, with cow bells and air horns.  When you step through the gate to loud fans, the band playing, cheerleaders, coaches, and fans yelling, and there’s a camaraderie that you will not feel anywhere else.
The pregame tailgating is almost as fun as the game.  The menu is planned a week in advance, and those that can leave work early on Friday show up with grills to start setting up.  It’s a great night to be from this small town.
Tailgating is an excellent time to try new recipes.  This Hissy Fit Dip is one of my all-time favorites. The unique blend of seasoinings is perfect with the sausage and cheeses.  My favorite way to eat this dip is with fresh vegetables, but I have seen people put it on burgers and hot dogs too.
Hissy Fit Dip
  • 16-oz. sour cream
  • 8-oz. cream cheese, softened
  • 8-oz. Velvetta cheese, cubed
  • 1 c. white American cheese, shredded
  • ½ - 1-lb. pork sausage, crumbled, cooked and drained
  • ¼ c. green onions, finely chopped
  • 1 tsp. worcestershire sauce
  • 1 tsp. onion powder
  • ½ tsp. ground sage
  • ¼ tsp. curry
  • ⅛ tsp. cayenne pepper
  • dash of garlic powder
  • sea salt and fresh cracked pepper, to taste
  1. In a mixing bowl, combine all ingredients; stirring until well blended.
  2. Place in a baking dish that has been sprayed with non-stick cooking spray.
  3. Bake at 350 degrees for 1 hour.
  4. Serve with crackers, chips or veggies.
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