Throwing a Pickleball Themed Party

Place thawed wings into a resealable plastic bag. Add pickle brine and minced garlic and rub together.

Place in refrigerator (lying flat) for 4-6 hours. After the allotted time, drain brine, remove wings and pat dry.

Add oregano, smoked paprika, chicken rub seasoning and Cajun seasoning in a small bowl and combine thoroughly. Coat wings in olive oil and add dry rub spreading evenly on both sides.

Set grill to 425°F. When grill reaches 425°F, place wings on grill, close grill lid and cook thoroughly (about 25-30 minutes, flipping every 5 minutes).

When grilling is complete, remove from heat and enjoy with your favorite sides.

Slice the chilled hard-boiled eggs into quarters. Mix the eggs with the cold pasta, Stir in all other ingredients. Add salt and pepper to taste. Garnish with fresh dill and a few sliced dill pickles.

Heat oven to 450°F. Stir baking mix, milk, chopped dill pickles and cheese until soft dough forms. Drop dough by the spoonsful onto cookie sheet. Bake 8 to 10 minutes or until golden brown. Brush garlic butter over warm biscuits. Serve immediately.

Allow the cream cheese to come to room temperature and add it to a large bowl. Add in the chopped pickles, horseradish, salt, pepper, dill, pink peppercorns, grated gouda cheese, and pickle brine. Mix until everything is well incorporated. Cover the bowl with plastic wrap and refrigerate for 2 hours or overnight.

On a clean surface, make a large X with two pieces of plastic wrap. Add the chilled cheese into the middle and use the ends of the plastic wrap to cover the cheese and form a ball shape. Twist the ends closed at the top of the ball. Refrigerate for at least 1 hour or overnight.

Spread the fresh dill and crushed pink peppercorns onto a flat surface or plate. Unwrap the cheese and roll it around in the coating until completely coated. Place the cheese on wax paper, parchment paper, or directly on a serving board/plate. Serve with assorted crackers and/or cut veggies.

Thinly slice potatoes and place in large bowl. Soak slices in Bubbies Kosher Dill Pickle and apple cider vinegar overnight.

In a fryer or a deep pot, heat vegetable oil on medium-high. Take approximately 6 slices out of the brine at a time and pat dry as much as you can. Drop them into hot frying oil and cook until brown and crispy.

Remove from oil and drop into a paper grocery bag with a large paper towel inside of it. Add a dash of fresh dill and salt, hold bag closed, and shake vigorously. Repeat until all chips have been fried.

Preheat your oven to 350° F. Line cupcake tray with liners or grease it thoroughly.

Cream together butter, brown sugar, egg, and vanilla. Slowly add in flour, salt, and baking soda. Mix until combined. Add the milk and sour cream, then mix until fully combined. Add peanut butter and continue to mix until combined. Slowly add in Bubbies Bread + Butter Chips and gently fold them into the batter.

Fill each cupcake liner with approximately 2 tbsp of batter, or until each liner is 3/4 full. Bake for 22-25 minutes, until you can insert a toothpick into the cupcake and cleanly remove it. Allow cupcakes to cool for 15 minutes before frosting.

While the cupcakes are baking, begin to make the frosting. Combine the cream cheese, butter, and Bubbies Bread and Butter pickle juice and mix. Once it is well combined, slowly add in the confectionary sugar, 1/2 cup at a time. Continue to mix until frosting develops.

Pipe frosting onto cooled cupcakes and garnish with a Bubbies Bread and Butter pickle. Store in an air-tight container in a cool area for 5 days.

Make your flax egg by combining the ground flax with the water and allowing it to sit for 5-10 minutes.

Once the flax egg is gelatinous, cream together butter, white sugar, brown sugar, flax eggs, and vanilla. Slowly add in flour, salt, and baking soda. Mix until combined. Slowly add in the chocolate chips, mixing until combined. Repeat with the potato chips.

Slowly add in Bubbies Bread + Butter Pickles and gently fold them into the batter. Remove dough from mixing bowl then wrap in plastic wrap. Place in the refrigerator for 2 hours.

Preheat the oven to 350 degrees F. Grease a baking sheet.

Roll 2 tablespoons of dough into a ball and place on the baking sheet, approximately 3 inches apart. Bake for 12-14 minutes. Store in an air-tight container in a cool area for 5 days.

Mix tequila, lime juice, and pickle brine together in a blender with 1 cup of ice. Salt the rim of the margarita glasses and garnish with a lime, or a bread and butter chip!

In a pitcher, whisk together all ingredients. Taste and adjust seasoning if necessary. Pour into four 10-12 ounce glasses filled with ice, garnish and serve.