Oakley’s Red Pepper Jelly Vinaigrette

While it may never have crossed your mind before, jams, jellies and marmalades are an excellent addition to many recipes, as they pack a lot of concentrated flavor that can enhance most any dish.

This simple recipe for a Pepper Jelly Vinaigrette is an excellent example of that, adding both sweetness and spice to most any salad. Once made, it will keep in refrigeration 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 blender and blend. Add the vinegar, sugar, and white pepper and blend until combine. Add oil in a slow steady stream while blender is running until dressing is emulsified.

The New Wedge

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

Cheesy Hot Pepper Jelly Thumbprint Cookies

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

Place cheese, butter and flour in a food processor and process until the mixture forms a soft dough. Gather up the dough and divide 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 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

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.

Glazed Honey-Drunken Salmon

Simply mix together bourbon liquor, honey, melted butter and OSD pepper jelly until evenly incorporated. Spread over salmon, and cook until done.

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.

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.

Pepper Jelly Barbecue Sauce

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.

Ingredients

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

Method

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

Easy Cream Cheese & Pepper Jelly Bites

There's nothing as simple, Southern and delicious as the classic combination of cream cheese and pepper jelly.

Ingredients:

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!