Crunchy Pickle Dip from 12tomatoes.com/

  • 1 (8 oz.) package cream cheese, room temperature
  • 1 1/2 cups dill pickles, finely chopped
  • 1/4 cup sour cream
  • 1/4 cup pickle juice
  • 2 teaspoons fresh dill, finely minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground pepper, to taste
  • Pretzels or chips, garnish
  1. Place chopped pickles in between layers of paper towels and let sit for 10-15 minutes, or until drained.
  2. Mix together cream cheese and sour cream together in a medium bowl, then stir in pickles, pickle juice, garlic powder and onion powder.
  3. Season with salt and pepper, then serve immediately or refrigerate until ready to serve.

English Tea Cucumber Sandwiches from all recipes.com

1 cucumber, peeled and thinly sliced
1 (8 ounc1128191e) package cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1 dash Worcestershire sauce
1 loaf pumprnickle bread
1 pinch lemon pepper seasoning
fresh dill sprigs

  • Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
  • Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
  • Spread cream cheese mixture evenly on one side of each bread slice.
  • Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
  • Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
  • Cook’s Notes:
  • To make these the night before, cover with SLIGHTLY damp paper towels, then cover with foil. Keep in fridge.
  • To make as appetizers, cut bread slices into rounds with a cookie cutter. Spread with cream cheese mixture and top each with a cucumber slice. Yields approximately 48 rounds.

Sweet potato fritters

Fritters-600x314

  • 2-3 large sweet potatoes, peeled
  • 2 large eggs, lightly beaten
  • 1/3 cup parmesan cheese, grated
  • 1 teaspoon brown sugar
  • 1/2 teaspoon onion powder
  • kosher salt and freshly ground pepper, to taste
  • vegetable oil, for frying
  1. In a large Dutch oven or heavy-bottomed skillet, heat 1/8-inch vegetable oil over medium high heat until shimmering (but not smoking). Note: oil should sizzle when you drop a few shreds of sweet potato in.
  2. Using a cheese grater, coarsely grate sweet potato and place in a large bowl.
  3. Pour lightly beaten eggs into shredded sweet potato and stir together.
  4. Add parmesan cheese, brown sugar and onion powder, and season everything liberally with salt and pepper.
  5. Mix until everything is incorporated and sweet potato is thoroughly coated.
  6. Working in large spoonfuls, drop sweet potato mixture in large clumps into the hot oil. Using the back of a spatula, pat sweet potato rounds down into a flat disc.
  7. Cook undisturbed for 2-3 minute, or until golden brown. Flip and cook other side until golden.
  8. Remove to a paper towel-lined plate to drain and serve immediately. Serves 4-6

Recipe adapted from The Pancake Princess