Oakley’s Red Pepper Jelly Vinaigrette

While it may never have crossed your mind before, jams, jellies, and marmalades are excellent additions to many recipes. They pack a concentrated flavor that can enhance most any dish.

This simple recipe for a Pepper Jelly Vinaigrette is an excellent example of that. It adds both sweetness and spice to most any salad. Once made, it will keep in the refrigerator for up to two weeks, though we doubt you'll have it sitting around very long!

Ingredients:

5 Tbsp Oakley's Southern Delights Pepper Jelly

1 Tbsp + 2 tsp Dijon Mustard

1/4 cup Red Wine Vinegar

1 tsp sugar

1/8 tsp white pepper

1/2 cup Canola oil

Put Red Pepper Jelly and mustard in a blender and blend. Add the red wine vinegar, sugar, and white pepper and blend until combined. Add oil in a slow, steady stream while the blender is running until the dressing is emulsified. Serve over baby spinach or your favorite salad greens. Once made, it will keep in the refrigerator for up to 2 weeks.

The New Wedge

The light and refreshing wedge salad now has a new twist using Oakley's Southern Delights' Red Pepper Jelly.

Ingredients:

1 head iceberg lettuce,

2 hard boiled eggs chopped,

4 stripes of bacon cooked and chopped,

cherry tomatoes sliced in half,

1/2 cup blue cheese crumbles,

fresh chives chopped,

Chefworks’ Creamy Blue Cheese Dressing,

Oakley’s Red Pepper Jelly

Directions: Remove the outside leaves of lettuce and cut in half. Cut each half in half to create 4 quarters. Sprinkle eggs, chopped bacon, tomatoes, blue cheese and chives over each quarter wedge. Top with a dollop of Oakley’s Red Pepper Jelly and enjoy!

Cheesy Hot Pepper Jelly Thumbprint Cookies

Ingredients:

2 cups Sharp Cheddar cheese, shredded

3/4 stick (6 TBSP) unsalted butter, softened

1 cup flour

1/3 cup Oakley’s Southern Delights hot pepper jelly

Directions:

Place cheese, butter and flour in a food processor and process until the mixture forms a soft dough. Gather up the dough and divide it into two flat disks. Preheat to 400°. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on parchment-lined sheets. Bake for 5 minutes. Remove from the oven. Using the handle of a wooden spoon poke an indentation in each cookie. Place 1/4 teaspoon of the jelly in each indentation, or enough to fill. Return to the oven and bake for about 5 minutes or until the edges turn golden brown. Transfer to racks and cool completely. Recipe makes about 20 cookies.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

Fish-n-Dip

Ingredients:

OSD Red Pepper Jelly

Horseradish Sauce

Directions:

Mix together equal parts horseradish sauce with OSD pepper jelly; serve this dip alongside any deep-fried fish for a uniquely tangy and spicy bliss.

Oakley’s Red Pepper Jelly Cheese Dip

Ingredients:

1 8 ounces package cream cheese, softened

1 cup cheddar cheese, finely grated

1/2 cup mayonnaise

3 green onions, chopped

6 ounces Oakley’s Red Pepper Jelly

8 Ritz crackers, crumbled

4 slices cooked bacon, crumbled

Directions:

Preheat oven 350°F. Mix together cream cheese, cheddar cheese, mayonnaise and green onions. Spread mixture in 8x8” baking dish. Warm Oakley’s Red Pepper Jelly in microwave and spread on top of cheese mixture. Sprinkle with Ritz crackers and bacon. Bake 20 minutes or until bubbly. Cool for 5 minutes, then serve.

Serve with butter crackers.

Oakley’s Southern Delights Pepper Jelly Barbecue Sauce

1 Tbs vegetable oil

2 cloves garlic, finely minced

1 11-ounce jar Oakley’s Pepper Jelly

1 6-ounce can tomato paste

2 Tbs Worcestershire sauce

In a saucepan over medium heat, brown garlic in oil. Add remaining ingredients and simmer for 10 minutes over low, stirring occasionally. 

Red Pepper Jelly Cheddar Cheese Dip

2 cups grated cheddar cheese

2 cups sliced green onions

2 cups chopped pecans

1/2 to 1 cup mayonnaise

1 jar Oakley’’s Southern Delights Red Pepper Jelly

Mix cheese, onions and pecans in a large bowl. Stir in enough mayonnaise to hold it together. Press the cheese mixture into a shallow dish or pie plate and chill. Or is desired, press into a round cake pan lined with plastic wrap, chill and unfold onto a plate before serving. Top with red pepper jelly and serve with Wheat thins or your favorite crackers.

Red Pepper Jelly Dip

8oz Oakley’s Southern Delights Red Pepper Jelly

1 cup grated sharp cheddar cheese

1 cup chopped pecans

1 cup chopped spring onions

Mix together and refrigerate a couple hours. Serve with bite size Tostitos or crackers.

Simple Stir Fry

In a skillet, sauté chicken slices in canola oil, add a bag of frozen stir-fry veggies, season with teriyaki sauce and crushed red pepper and finish by swirling in OSD pepper jelly until melted.

Spicy PB and Jelly

Bring a little spicy style to a peanut butter and jelly sandwich by using OSD red pepper jelly.

Spiked Monte Cristo Sandwich

Mix equal parts mayo and OSD red pepper jelly, spread evenly over two slices of bread, layer smoky ham or turkey with Swiss or Gruyere cheese. Dip finished sandwich into lightly beaten eggs seasoned with salt and pepper, lightly brown in a skillet, cut in half and enjoy.

Sweet and Sour Pork

Cube pork into 1/2-inch cubes, and brown in a skillet with oil. Meanwhile, in a bowl, mix together pineapple juice, apple cider vinegar, lemon juice and pepper jelly until smooth. Add mixture to a few minutes before removing pork from skillet, stir, simmer and serve.

Brie Bite Delights with Oakley’s Southern Delights Pepper Jelly

Place brie cheese in the bottom of the small phyllo pastry

Add a dollop of OSD red pepper jelly and top with 2 crushed salted almonds

Oakley’s Southern Delights Asian Dipping Sauce

⅓ cup Oakley’s Pepper Jelly

3 T soy sauce

1 T sesame seeds

1 tsp toasted sesame oil

1 clove garlic, minced fine

Whisk ingredients together and chill until serving.

Oakley’s Southern Delights Dried Fruit Compote with Red Pepper Jelly

1 cup water

½ cup apple cider vinegar

1 cup diced dried apricots, loosely packed

½ cup chopped dried cherries, loosely packed

½ cup Oakley’s Pepper Jelly

1 tsp sea salt

1 tsp curry powder

Bring water and vinegar to a boil in a medium-sized saucepan. Add dried fruit to the boiling liquid, cover and remove from heat. Let sit for 10 minutes before adding remaining ingredients. Return to medium-high heat and stir until it comes to a simmer. Cover, reduce heat and simmer for five minutes, stirring occasionally. 

Serve with grilled or roasted pork.

Oakley’s Southern Delights Red Pepper Jelly and Cream Cheese

Spread cream cheese and a dollop of OSD red pepper jelly onto a Ritz cracker

Or use goat cheese and your favorite gluten free cracker

Oakley’s Southern Delights Red Pepper Jelly with Pimento Cheese

Place some pimento cheese on a plate and top with OSD Red Pepper Jelly.

Serve with your favorite crackers.

Sweet Pickle Slaw

⅓ c OSD Pickle juice, strained

2 T Duke’s Mayonaisse

2 ½ c chopped cabbage

½ c grated carrots

Whisk together mayo and pickle juice. Toss with cabbage and carrots. Chill and serve.

Mini Phyllo Pepper Jelly Pastries

Ingredients:

2 (1.9 oz) packages of frozen mini phyllo pastry shells, thawed

3 oz Brie cheese, rind removed

Oakley's Southern Delights Sweet and Hot Red Pepper Jelly

3 Tablespoons chopped roasted salted almonds

Preheat oven to 350 degrees. Place mini phyllo pastry shells on a baking sheet. Cut Brie cheese into 30 small pieces and place in pastry shells. Spoon 1/4 teaspoon of OSD's Sweet Red Pepper Jelly and topped with crushed almonds. Bake pastries for 5 to 6 minutes or until the cheese is soft.