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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Dill Pickle Dip



I love dill pickles. When I think of going to a movie, I think of pickles. I know, it sounds strange, but when I was a kid the local movie theater had a big jar of those huge pickles right by the popcorn. I went for the pickles every time! Wes eats pickles the way I do. We keep a gallon of them in the refrigerator at all times.

If you love dill pickles as much as I do, you will want to make this dill pickle dip immediately. I found this recipe over at I was a little skeptical AND captivated all at the same time. I took a screenshot of the recipes on my iPad months ago. I scrolled by the screenshot daily, and would stop to look at it all of the time. When I finally decided to try the dip I could have made it in my sleep because I had studied it SO many times.

Why did I wait so long? Oh my, it was delish! Love at first bite as a matter of fact. Dill pickle dip would be great at your next cookout. The pretzel chips were perfect with this dip!

Dill Pickle Dip
  • 1 (8-oz.) pkg. cream cheese, softened
  • ⅓ c. diced red onion
  • ¼ c. pickle juice
  • 2 tsp. finely chopped garlic
  • 1 tsp. Old Bay seasoning
  • 1 tsp. coarse ground black pepper
  • 2 c. diced pickles
  1. With an electric mixer, combine cream cheese, red onion, pickle juice, garlic, Old Bay seasoning, and pepper. When mixed well, stir in the pickles and mix to combine. Refrigerate at least 3 hours before serving.


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Chunky Potato Salad

aunt euly's potato salad

Today I’m sharing a classic picnic salad recipe…Aunt Euly’s Chunky Potato Salad, just in time for the Fourth of July.  This potato salad recipe is my favorite!  I’ve mentioned in the past just how often my family had gatherings when I was growing up.  Food was always at the center of these gatherings and Aunt Euly was the potato salad queen!  Of course, like many recipes handed down from our ancestors, this potato salad came with no measurements.  So with help from my cousin, Nancy, we came up with this recipe.

The potatoes are crucial, after all this is POTATO salad.  I should have cooked the potatoes just a few minutes longer.  The potatoes should be tender all the way through but still hold their shape.  After researching the internet, I found a few guidelines.

Start your potatoes in cold water.

Season the water with a little salt, vinegar and sugar, (about 1 tbsp. of each per quart).  I’m not sure that Aunt Euly did this, but I like this suggestion.

Dice potatoes to a uniform size, I tried to stay at 1/2-inch.

The next time I make Aunt Euly’s Chunky Potato Salad I will not only pierce the potatoes with a fork to check them, I will also taste to make sure they are cooked perfectly.


Chunky Potato Salad
  • 3 lb. potatoes, peeled and cubed
  • 1 c. mayonnaise
  • 2 tbsp. yellow mustard
  • ½ c. chopped onion
  • 6 sweet Gerkins, chopped
  • 4 eggs, boiled (you will use the yolks only)
  • ¼ tsp. Season All
  • freshly ground black pepper
  • pinch salt
  1. Place peeled and cubed potatoes in cold water, seasoned with 1 tbsp. salt, vinegar, and sugar per quart. Bring to a boil and cook until tender, but not falling apart. Drain and run cold water over potatoes. Drain well, set aside.
  2. In a large bowl combine the mayonnaise, mustard, onion, chopped pickles, chopped egg yolks, Season All, pepper and salt. Add potatoes and toss well to coat. Refrigerate.

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