• Welcome to my blog!

    I am a food blogger, photographer, prop designer and a mom of two! I love the outdoors and country lifestyle and wanted to share those experiences with y'all. A Country Girls Livin' focuses on cooking, canning, and baking. All of my recipes are tried and true family favorites! Most recipes have been past down from generation to generation; while others are new finds that I just had to try! Now don't be shy, go on a take a look around. I hope you love what you see!

yummy chicken egg rolls

I love my Aunt Debbie’s recipe for Ham Egg Rolls! They are so good and I look forward to making them every New Year! A few months back I was craving egg rolls but had no ham to make them. Chicken however I did have! I came up with this delicious recipe for chicken egg rolls and man are the good!!! I decided to play with the sweet and sour sauce as well and came up with a beautiful Orange Sweet and Sour Sauce that compliments the recipe beautifully. The best part is if you have left overs these freeze really well! Simply reheat and enjoy! Serve these with my Ham Fried Rice for an unforgettable meal. Makes about 30 egg rolls!chicken egg rolls


Chicken Egg Rolls
  • 1 whole cooked chicken, shredded then chopped
  • 2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/3 head green cabbage, chopped
  • 2 cups snow peas, chopped
  • 1 large carrot, shredded
  • 5 green onions, white and light greens chopped
  • 1 heaping tablespoon ginger, shredded fine
  • 2 packages egg roll wrappers
  • 1 egg
  • 1 teaspoon water
  • vegetable oil

In a large bowl season the chicken with the black pepper and salt; mixing well to coat. Add the cabbage, snow peas, carrot, green onions, and ginger; mix well. Set aside
Preheat the oil in a deep fryer to 350-360 degrees.

Meanwhile in a small bowl beat the egg and water together.
To make the egg rolls fill one egg roll wrapper at a time with about 1 heaping tablespoon of filling. Fold the egg roll (there are directions on the package for doing this correctly) wiping a small amount of egg on the fold of the wrapper to hold it in place. Only make 4-6 at a time or they will fall apart.

Deep fry 4-6 at a time, turning them, until all sides are golden brown. Drain upwards on paper towels. Fill 4-6 more egg rolls and fry, repeat until there is no more filling. Meanwhile make the Orange Sweet and Sour Sauce.

Orange Sweet and Hot Sauce
  • 1 cup sugar
  • 2 teaspoon soy sauce
  • 1/2 teaspoon orange zest
  • 1/8 cup apple cider vinegar
  • 1/2 to 1 teaspoon Sriracha Chili Sauce, to taste
  • 3 tablespoons fresh orange juice
  • 1 1/2 teaspoons corn starch

In a small bowl mix the orange juice with the corn starch until dissolved. Put all ingredients into a small sauce pan; stirring until well combined. Heat over medium-low; bring to a boil. Lower heat and simmer for 4 minutes or until sugar dissolves. Serve hot with egg rolls. From my family to yours, enjoy!

Corned Beef and Hash
I have always wanted to make my own corned beef hash and with St. Patrick’s day right around the corner I figured now is the time! Growing up my Dad used to make the kind from the can all the time. A staple when we went hunting together. I loved it and still do to this day; but always thought that it would be so much tastier if I made it from scratch. So that is just what I did!

I called up my Dad and asked for a few pointers. He told me how his Mother (my Grandma Kessler) used to make it while he was growing up and I went from there. I threw this simple recipe together and really enjoyed it! I made mine with more potatoes than corned beef simply because I love potatoes. But feel free to switch it up and make it the way that would please your family. Makes about 4 servings.


Corned Beef Hash

  • 2 cups corned beef, diced
  • 3 medium russet potatoes, peeled (about 3 cups potatoes once diced)
  • 1/4 onion, diced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • salt and pepper, to taste

Place the potatoes into a small sauce pan and cover with water. Bring to a boil and cook until fork tender. Do not over cook them, they should be tender crisp and you should be able to dice them without them crumpling. Drain and cool. Dice the potatoes.

In a large sauce pan heat the olive oil, over medium-high heat, so it coats the bottom of the pan. Add the corned beef, potatoes, onion, and garlic. Cook stirring and flipping occasionally. Season well, to taste, with salt and pepper. Cook until the onion is tender and the potatoes are slightly browned. From my family to yours, enjoy!

Ham Egg Rolls
You can’t beat homemade egg rolls! Ham egg rolls is a New Year’s tradition I started many years ago. Every Christmas I make a large homemade ham and naturally have lots of leftovers! Because of this every New Year I use the leftovers from the ham to make these delicious babies! This recipe originated from my beautiful Aunt Debbie and has been a family favorite ever since. Although I make these on other occasions, I always look forward to them on New Years! Serve with out Ham Fried Rice recipe to make it a meal! Make as many or as little as you want! I usually make a ton (about 60-100) and freeze them for easy lunches and dinners!

Ham Egg Rolls
  • egg roll wrappers
  • 1 egg, beaten
  • green cabbage, chopped
  • bean sprouts, lightly chopped
  • snow peas, chopped
  • ham, chopped in food processor
  • ginger, shredded fine
  • oil for frying

Heat oil in a fryer to 325 – 350 degrees.

Mix equal amounts of cabbage, bean sprouts, snow peas, and ham into a large bowl. Add a little bit of ginger, to taste, into the mix and mix well. A little ginger goes a long way 1-2 tsp should be plenty.

Fill one egg roll wrapper at a time with about 1 heaping tablespoon of filling. Fold the egg roll (there are directions on the package for doing this correctly) wiping a small amount of egg on the fold of the wrapper to hold it in place. Only make 4-6 at a time or they will get fall apart.

Deep fry 4-6 egg rolls at a time until golden brown on all sides. Drain on a paper towel. Fill 4-6 more and fry; repeat till all are cooked.

These are great for freezing. I let mine cool completely then place in a large Ziploc freezer bag. To reheat the frozen egg rolls; place desired amount on a cookie sheet and bake at 350 degrees for 20 minutes being sure to turn them half way through cooking time!

Sweet and Sour Sauce

  • 1 cup sugar
  • 1 teaspoon corn starch
  • 1 tablespoon water
  • 2 teaspoon soy sauce
  • 2 tablespoons ketchup
  • 1/4 cup vinegar
  • 1 tablespoons green onion, chopped (optional)

Mix the corn starch and water together till dissolved. Place everything into a small sauce pan bring to a boil. Lower temperature and simmer for 3-5 minutes. Serve hot with the egg rolls. From my family to yours, enjoy!!!

Gingerbread Ruddick|Christmas | A Country Girls Livin
With Christmas only a few days away I wanted to share this yummy dessert that will sure to please everyone! When most people think gingerbread they think hard cookies or houses put together with frosting and sugar plums, but this gingerbread recipe is beyond all that! It is a moist cake like dessert that you top off with whipped cream! Can you say yummy?

A client of my Mothers gave us this recipe and we have been making it for a Christmas dessert every since! While baking it fills your home with a wonderful aroma; making your home smell like Christmas! Makes about 12 servings.


Gingerbread Ruddick

  • 1 stick butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 cup molasses, unsulfered
  • 1 cup hot water
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • whipped cream

Grease a 9 x 13 cake pan; set aside. Preheat the oven to 350 degrees.

Cream the butter and sugar together using an electric mixer. Mix in egg, molasses, and hot water until mixed though.

In a separate bowl combine the flour, baking soda, cinnamon, ginger, cloves, and salt with a whisk. Slowly add dry to wet, beating until well combined. Pour into the prepared baking pan. Bake for 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool completely. Cut into squares and serve with whipped cream. From my family to yours, enjoy!!!

Holiday Pork Tenderloin What a beautiful main attraction at the dinner table! Not only does this make a beautiful meal, but a delicious one as well! The combination of pears, cranberries, and pork are irresistible! You have got to try this recipe, it truly is amazing! And it looks so festive for the upcoming holiday! Makes 6 servings. Pear and Cranberry Pork


 

Pear and Cranberry Stuffed Pork Tender Loin

  • 2 tsp olive oil
  • 1/4 cup onioin, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried ground sage
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1 1/2 cups pear, cored and chopped (about 2 pears)
  • 1/4 cup dried cranberries
  • 1/4 cup apple juice
  • cooking spray
  • 1 (2 lb) pork tender loin, trimmed and butterflied (I butterflied mine with two cuts)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Heat a large skillet over medium – high heat. Coat pan with olive oil. Add onion, thyme, sage, and garlic. Saute 3 minutes or until onion is tender. Stir in broth, scraping pan to loosen browned bits. Cook 5 minutes or until liquid is almost gone. Add pear and cook 5 minutes or till pear is light brown. Add cranberries and apple juice; cook 5 minutes longer until liquid is absorbed. Remove from heat and cool to room temperature.

Sprinkle butterflied pork with salt and pepper. Spread cooled pear mixture in pork, leaving 1 inch from each end. Roll up roast spiral fashion (like you would a cinnamon roll) and secure with twine placed 1-inches apart. Place on a rack coated with cooking spray. Bake at 400 degrees for 15 minutes. Reduce heat to 325 degrees, without removing, and cook for 1 hour and 10 minutes longer. From my family to yours, enjoy!