Brie Bite Delights with Oakley’s Southern Delights Pepper Jelly
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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
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
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.
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.
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.
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.
This simple recipe has got to be the fastest way to whip up a batch of homemade barbecue sauce we've ever seen. Not to mention, the little extra spice and tang from our Pepper Jelly makes it unlike any other!
We love it as a sauce for meatball appetizers, on barbecue chicken and even on grilled hamburgers! Once made, it will keep in the refrigerator for at least two weeks.
1 T vegetable oil
2 cloves garlic, finely minced
1 10oz jar Oakley’s Pepper Jelly
1 6oz can tomato paste
2 T Worcestershire sauce
In a saucepan over medium heat, brown garlic in oil. Add remaining ingredients and simmer for 10 minutes over low, stirring occasionally.
It seems there's no limit to creative appetizers you can make with just a couple simple ingredients.
We recently whipped up these little hand-held basil wraps using ingredients we already had on had. Feel free to play around, substituting shaved prosciutto, pepperoni or ham for the Sopressata salami and trying other cheeses besides Asiago as well!
Picklelicious Sweet & Spicy Snacking Pickles
Fresh Basil Leaves
Thinly-Sliced Sopressata Salami and Asiago Cheese
Slice each pickle in half to make a thinner slice and assemble all ingredients on large, fresh basil leaves. It's that easy!
Ever had surprise guests drop in and have nothing to feed them? Well, that's why we always suggest you keep a jar of Oakley's Southern Delights Snacking Pickles around!
With just a few simple ingredients and a little imagination, you can create easy appetizers that will please the whole gang!
Blue Corn Chips
Whipped Cream Cheese
Picklelicious Sweet & Spicy Snacking Pickles
Hot Sauce
Start by dicing up your pickles. Spread a little whipped cream cheese on each chip before adding chopped pickles and topping with a dash of hot sauce.
Looking for a simple snack or easy appetizer for your next dinner party? With just three ingredients, you can whip up some crowd-pleasing Picklelicious Antipasto Bites!
Bite-Sized Snack Crackers
Thinly-Sliced Salami or Prosciutto
Picklelicious Sweet & Spicy Snacking Pickles
Simply place a folded slice of salami or prosciutto on the cracker and top with a pickle. That's all!
There's nothing as simple, Southern and delicious as the classic combination of cream cheese and pepper jelly.
Bite-Sized Crackers
Whipped Cream Cheese
Oakley's Southern Delights Pepper Jelly
Fresh Thyme
Spread a small amount of whipped cream cheese on each cracker and top with a small dollop of pepper jelly. Add a small piece of fresh thyme on top and serve!
It was 1958 when Lee Oakley’s mother Leila moved into her first home and started making her famous pickles in a 6-gallon earthenware crock on the kitchen counter. Her secret family recipe with a unique blend of spices and a 14-day process was treasured and brought up through the years to become a staple of the Southern table. The mother and son team of Lee and Kerry Oakley still make these Picklelicious Sweet & Spicy snacking pickles with the same treasured recipe and that signature ‘snap’ in every bite.