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
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
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 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.