• 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!

Hugs and Kisses Cookies, Christmas, A Country Girls Livin

I call these cookies hugs and kisses because the cookie is hugging a chocolate kiss, but most people call them peanut butter blossom’s! Keep in mind these cookies are not just for Christmas; they are wonderful anytime of the year! These beautiful cookies are so yummy, my kids fell in love with them instantly! Make a batch of Hugs and Kisses for your loved ones; they are sure to please! Makes about 4 dozen cookies.

Hugs and Kisses Cookies

  • 48 Hershey’s milk chocolate kisses
  • 1/2 cup shortening
  • 3/4 cup creamy peanut butter
  • 1/3 cup sugar
  • 1/3 cup brown sugar, packed
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • additional sugar

Preheat the oven to 375 degrees. Remove the wrappers from the chocolates
Beat shortening and peanut butter in a large mixing bowl until well blended. Add both sugars and beat until fluffy. Add the egg, milk, and vanilla; beat well.

In a separate bowl combine the flour, baking soda, and salt. Gradually add the dry to the peanut butter mixture, beating until well combined.

Shape small 1 inch balls out of the dough. Roll the balls in the additional sugar; place on an ungreased cookie sheet 1 inch apart.

Bake 8 to 10 minutes or until lightly browned. Immediately press 1 chocolate kiss into the center of each cookie. Cool on a wire rack. Makes about 4 dozen cookies. From my family to yours, enjoy!

Caramels | A Country Girls Livin | Christmas Candy
Our friend Diane shared these wonderful Carmel’s with us a few years back and I was lucky enough to get the recipe! These Carmel’s are so yummy and easy to make! They are soft, chewy, and oh so good! Make a batch today! Makes a couple dozen.


  • 1/2 (2 sticks) pound butter
  • 1 pound (2 cups) brown sugar
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup light corn syrup (karo)
  • 1 teaspoon vanilla

Prepare a 9×13 glass baking dish by greasing it with butter; set aside.

Place butter, sugar, condensed milk, and karo into a heavy saucepan. Cook slowly over medium heat, stirring constantly as it scorches easy. Cook until a candy thermometer reads 240 degrees soft ball.

Add vanilla; stirring until combined. Pour into the prepared baking dish; allow to cool. Once cooled cut into small squares. Wrap each square in waxed paper. From my family to yours, enjoy!

Peanut Butter Fudge | A Country Girls Livin | Christmas Candy

I love peanut butter fudge! It is so nice to have something other than chocolate this time of year! I prefer to keep my peanut butter fudge in the refrigerator; it seems to keep longer and doesn’t dry out as quickly.


Peanut Butter Fudge

  • 2 cups sugar
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 3/4 cup peanut butter
  • 2 teaspoons vanilla
  • 1 cup marshmallow cream

Butter a 9×9 inch glass baking dish; set aside.

Mix the sugar, milk, and salt in a heavy saucepan. Bring to a boil and cook until sugar dissolves. Without stirring heat to 234 degrees on a candy thermometer. Remove from heat and cool slightly. Add the peanut butter, vanilla, and marshmallow cream. Beat with an electric mixer until it looses its gloss. Spread into the prepared baking dish. Cool completely. Cut into 1 inch squares. From my family to yours, enjoy!

Homemade Almond Roca Bark | Christmas Candy | A Country Girls Livin
This recipe recently came from my Mother. It is so good and very easy to make and it is one of my favorites! Enjoy all the flavors of almond roca in this easy to make bark! Makes a couple dozen depending on how big you break your pieces.

*Do not double this recipe.

Almond Roca Bark
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon light corn syrup (karo)
  • 1 cup (2 sticks) butter
  • 1/2 lb slivered almonds
  • 1/2 bar large Hersey’s dark chocolate, chopped

Prepare a cookie sheet by greasing it with butter; set aside.

In a large heavy saucepan add butter, sugar, karo, and water. Stir constantly over medium heat. Once butter melts add almonds. Bring to a rolling boil; boil for 10 minutes. The mixture should be a warm amber color, if not cook an additional 2 minutes. Pour the mixture on to the prepared cookie sheet. Immediately sprinkle with the chocolate, spreading it lightly as it melts from the heat of the candy. Cook. then break into chunks. From my family to yours, enjoy!

Turtle Cookies

These cookies are so cute!Everyone will love these turtle cookies! They are easy and fun to make; a great cookie for the kids to help with! Make these delicious, cute as can be, cookies with your family today! Makes 16 cookies.

Frosted Turtle Cookies

  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon vanilla
  • 2 eggs, 1 egg separated
  • 80 pecan halves (about 1/2 lb)


  • 3 tablespoons butter, softened
  • 1 1/2 cup powdered sugar
  • 6 tablespoons baking cocoa
  • 1/4 cup whipping cream

In a small bowl stir together the flour, soda, and salt; set aside.

In a separate bowl beat the butter at medium speed with your electric mixer until creamy. Add the sugar, beating until well blended. Add vanilla and 1 egg to the mix. Separate the other egg. Add the yolk to sugar mixture; set the white aside and save it for later use. Beat the sugar/egg mixture well. Gradually add the flour mixture to the wet mixture, beating until just combined. Cover the dough and chill in the refrigerator for 30 minutes.

Meanwhile, arrange pecans on a greased cookie sheet. Set the in groups of fives resembling a turtles legs and head.

Divide the dough into 16 portions; rolling each portion into 1 1/2 inch balls. Dip the bottoms of each ball in the reserved egg white. Place the ball on top of the pecans, pressing them down slightly so that the tips of the pecans are still showing.

Bake the cookies at 350 degrees for 12 to 14 minutes. Cool completely on wire racks.

While the cookies are cooling prepare the frosting. Beat the butter in a small mixing bowl at medium speed with an electric mixer until creamy. Gradually add sugar, cocoa, and whipping cream; beating until smooth. Generously spread frosting on top of the cooled cookies. From my family to yours, enjoy.