1. Take your whole pickle and spin it through the spiral cutter. You want long strands of pickles. Take the strands and soak in a bowl with the buttermilk for at least 30 minutes.
   
2. In a pot, heat two inches of oil to 375°. While it heats, Stir together the flour, pepper and garlic powder in a shallow bowl. Set aside. Transfer the pickles to a colander and drain off the excess buttermilk.
   
3. Grab a handful of the soaked pickles and transfer them to the flour. Stir them around until each one is well coated in the flour and they don't stick together. Shake off excess flour and transfer them to the hot oil. Cook for 5 minutes or until golden brown (times may vary)
   
4. Transfer the fried pickle strings to a plate lined with paper towels. Repeat until all the pickle strings are cooked. Top on your burger and enjoy!

Preheat the oven to 350°

In a 13×9 baking dish, add the Velveeta cheese, queso fresco, cream cheese, pickles, jalapeño, cilantro, red onion, can of rotel and spices.

Pour the evaporated milk on top. Do not stir, bake uncovered for 25-30 minutes or until the cheese is melted.

Stir to combine.

Serve immediately with chips!

In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, onion powder, and Worcestershire sauce.
Mix until all ingredients are well combined.

Shape the mixture into small patties, roughly the size of the pickle slices. You should get about 10-12 mini patties.

Heat a grill or skillet over medium-high heat.
Cook the patties for about 2-3 minutes on each side, or until they are cooked through to your desired doneness.

If adding cheese, place a slice on each patty during the last minute of cooking and cover to melt the cheese.

Spread a little ketchup, mustard, and mayonnaise on the bottom half of each mini bun.

Add a mini burger patty on top of each pickle slice.
Top with shredded lettuce and a slice of cherry tomato.

Finish with the top pickle.

Step 1: In a large skillet over medium heat, add the ground beef. Cook until it begins to brown, breaking it up as you cook. Add the onion and garlic. Cook until the onions are soft, about 5 minutes. Drain the excess fat.


Step 2: Add the tomato sauce, water, italian seasoning, salt and pepper to the meat mixture and set aside. Taste and add more salt and/or pepper to taste.


Step 3: Set aside 1 1/2 cups of mozzarella and 1/4 cup of parmesan cheese. This will be for topping at the end. In a large bowl mix together the ricotto, eggs, and the remainder of the mozzarella and Parmesan.

Step 4: Spray your 6 to 8 quart crockpot with cooking spray. Add some of the sauce and meat mixture to the bottom. Add a layer of uncooked lasagna noodles. You will need to break them and rearrange them to fit. Top the noodles with some of the cheese mixture and then more sauce and meat. Repeat until you have used all the ingredients. Top with the set aside cheese.


Step 5: Cover the crockpot and cook on low for 4 to 6 hours. Cooking times on crockpots vary greatly. It was finished in my crockpot after 4.5 hours.

1.In a large bowl, add both cheeses, crushed pepper, salt, dried dill and pepper and mix together. Roll into small balls, about 1 inch and place on a small baking sheet. Flash freeze for 30-45 minutes.

2. Set up a dredging station with 3 bowls. The first bowl with flour and ranch seasoning mixed together, the second with the egg mixed together, and the third with the breadcrumbs.

3. In a large frying pan or skillet, heat oil over medium-high heat. Roll each ball into flour, then into the egg mixture, next in the breadcrumb mixture, back into the egg mixture and back into the breadcrumb mixture.

4. Place a few of the balls into the hot oil at a time, cook until golden on all sides. Remove with a slotted spoon and place on a plate lined with paper towels. Work in batches until all are fried up and then serve with your favorite dipping sauce.

Place your chicken tenders in a shallow dish or bowl and pour in the pickle brine. Cover and place in fridge for 2 hours.

Preheat your oven to 425°F. Spray a large oven-safe cooling rack with non-stick spray and place it over an 18 by 13-inch baking sheet.

In one dish, combine the flour and baking powder. In a second dish whisk the eggs. In a third dish, combine the panko bread crumbs, dried dill, garlic powder, salt and pepper.

Begin by dipping two chicken tenders at a time into the flour, ensuring they are evenly coated. Next, dip them into the whisked eggs. Finally, coat them in the panko mixture, pressing gently to ensure the crumbs adhere well. Shake off any excess coating.

Place the coated chicken tenders on the rack, ensuring there is space between each tender for even cooking.

Place in the preheated oven. Bake for 15-20 minutes, turning half way and you want the tenders to be golden brown.

Serve up with your favorite sauce and enjoy!

•Melt the butter in a skillet over medium heat. If using pickles or onion and jalapeños, cook for 3-5 minutes
•Add the garlic, cumin, chili powder, and onion powder and cook for 30 seconds more.

•Add the evaporated milk and cream cheese to the pan and cook, stirring over medium heat until the cream cheese has melted, about 5 minutes.
•Reduce heat to low and add the shredded cheese or velveeta, whisking constantly, until the cheese has been added and the sauce is smooth and creamy.
•Add additional milk as desired to reach the consistency you prefer. Season with hot sauce and salt to taste.