Type what you have

Ingredients

• ✓ kosher dill pickle
• cream cheese
• beef luncheon meat

Instructions

1. 1 Gather all ingredients.
2. 2 Spread or pat cream cheese onto each slice of meat.
3. 3 Wrap 2 sheets of meat around each pickle.
4. 4 Refrigerate pickles overnight, and slice before serving.

By Linda

Ingredients

• ✓ kosher dill pickle
• pulled pork
• ham
• baby swiss cheese
• dijon mustard
• ritz cracker
• toothpick

Instructions

1. 1 Preheat broiler on HIGH. Set an oven rack about 5 to 6 inches from the heat source. Line a large baking sheet with foil.
2. 2 With two forks, break apart any large chunks of the packaged pulled pork. Place the pork between several layers of paper towels and press, to get it as dry as possible. (This will help prevent the cracker from softening before serving.)
3. 3 To assemble sandwiches: Place 20 RITZ Crackers, flat side up, on the prepared baking sheet. Top each with approximately 1 tablespoon pulled pork. Next, fold a 1/2 slice of ham into thirds and place on top of pulled pork. Then, top ham with the quarter-slices of baby Swiss cheese.
4. 4 Place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. Remove from broiler.
5. 5 Top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
6. 6 Optional: Gently insert a fancy toothpick into the middle hole of the RITZ Cracker to help hold it together.
7. 7 Serve immediately.

By RITZ Crackers

Ingredients

• ✓ kosher dill pickle
• cream cheese
• sour cream
• horseradish sauce
• seafood seasoning
• garlic powder
• black pepper
• red onion

Instructions

1. 1 Combine cream cheese, sour cream, horseradish sauce, seafood seasoning, garlic powder, and black pepper in a large mixing bowl. Fold in pickles and onion. Transfer to a bowl with a lid and refrigerate at least 4 hours.

By Soup Loving Nicole

Ingredients

• ✓ kosher dill pickle
• poultry seasoning
• chicken
• chicken broth
• salt
• black pepper

Instructions

1. 1 Rub poultry seasoning all over chicken. Place chopped pickles in the cavity of the chicken. Pour broth into the slow cooker and add the chicken.
2. 2 Cook on High for 4 hours.
3. 3 Carefully transfer chicken to a large baking pan. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil chicken for 10 minutes or until skin has browned.
4. 4 Carve chicken and discard carcass. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ kosher dill pickle
• bacon
• ground beef
• beef broth
• cheddar cheese
• cream cheese
• tomato paste
• steak sauce
• brown mustard
• onion powder
• chili powder
• black pepper
• romaine lettuce
• grape tomato
• red onion

Instructions

1. 1 Heat a large soup pot over medium-high heat and add bacon. Cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Set aside to cool.
2. 2 Add beef to the soup pot and flatten with a spatula. Cook until bottom is browned, about 5 minutes. Flip and cook other side, about 5 minutes more. Add broth, Cheddar cheese, cream cheese, pickles, tomato paste, steak sauce, mustard, onion powder, chili powder, and black pepper. Mix well to combine, breaking meat into smaller pieces.
3. 3 Reduce heat to low; cook and stir until cream cheese is melted, about 3 minutes. Cover and cook soup for 25 minutes more.
4. 4 Ladle soup into individual bowls. Divide lettuce between bowls and fold into soup. Crumble 1 slice of cooked bacon into each bowl and garnish with tomatoes and red onion.

By Soup Loving Nicole

Ingredients

• ✓ kosher dill pickle
• all-purpose flour
• egg
• brown mustard
• cornmeal
• salt
• black pepper
• canola oil
• hot dog
• bacon
• toothpick
• hot dog bun

Instructions

1. 1 Slice dill pickles lengthwise into strips. Place flour in a dish. Combine eggs and 1 tablespoon mustard in a second dish. Combine cornmeal, salt, and pepper in a third dish.
2. 2 Heat canola oil in a skillet over medium-high heat. Dip a pickle slice in the flour, egg, and cornmeal mixtures. Place in the hot oil. Fry until golden brown, 3 to 5 minutes. Turn and cook the other side until golden, about 2 to 3 minutes more. Remove from skillet and place on paper towels to drain. Repeat with remaining pickle slices. Pour off most of the oil; reserve the rest in the pan for frying hot dogs.
3. 3 Fill a saucepan with water and bring to a boil. Place hot dogs in boiling water, remove from heat, and let stand for 5 minutes. Remove hot dogs from water and let cool slightly. Wrap each hot dog with a strip of bacon, securing with a toothpick if desired.
4. 4 Heat skillet with reserved oil over medium heat. Fry bacon-wrapped hot dogs until bacon is crispy, turning occasionally, 5 to 7 minutes.
5. 5 Spread remaining mustard on a toasted bun and top with a bacon-wrapped hot dog. Tuck in slices of fried pickle. Repeat with remaining mustard, buns, hot dogs, and pickles.

By Linda T