Delicious Recipes

Brie Wrapped in Phyllo with Fruit Compote

  • 1 package frozen phyllo dough
  • Melted butter
  • 1 (1 lb.) Brie cheese
  • 1/2 cup Cherry Berry Jalapeno Compote

Defrost phyllo according to package instructions. Unroll enough dough to cover the Brie cheese. Brush it with melted butter. Place the Brie in the center of the phyllo dough. Spread the Cherry Berry Jalapeno Compote over the top of the Brie. Fold the phyllo dough over the Brie so that it is completely covered. Brush it all with melted butter. Bake at 375 degrees for 12-15 minutes. Serve with crackers or sliced French bread.

Cheddar Carousel with Berries and Jalapeno Compote

  • 1 (1 lb.) Cheddar cheese, grated
  • 3/4 cup mayonnaise
  • 1 medium onion, finely chopped
  • 1 clove garlic, chopped
  • 1/2 teaspoon Tabasco sauce
  • 1 cup chopped pecans
  • 1 cup Berries and Jalapeno Compote

Combine all the ingredients except the Berries and Jalapeno Compote and mix well. Press into a ring mold. Chill thoroughly. Remove from the mold and fill the center with the Compote. Serve with buttery crackers.

Lemon Dill Roasted Chicken

Rub a 3-4 pound chicken with olive oil. Sprinkle with 1 tablespoon Lemon Dill Dip mix. And 1/2 cup water to the roasting pan. Cover and bake at 375 degrees for 90 minutes. Carrots and other vegetables can also be added to roast with the chicken. Easy and delicious!

Stuffed Pork Chops with Blueberry Jalapeno Compote

  • 4 butterfly pork chops
  • 1 package crumbled feta cheese
  • 1 cup Blueberry Jalapeno Compote

Good enough for company! Stuff each pork chop with 1 tablespoon feta cheese. Close and secure with a toothpick. Cover and bake at 350 degrees for 45 minutes. Remove from oven and cover each pork chop with Blueberry Jalapeno Compote. Return to oven and bake 10-15 minutes longer.

Pork Tenderloin with Sunrise Jalapeno Compote

  • 1 pork tenderloin (approximately 1 pound)
  • 2 tablespoons Lemon Dill Dip mix
  • 2 tablespoons olive oil

This recipe was submitted by Carolyn Irish. It is delicious! Mix the olive oil and Lemon Dill Dip. Cover the pork tenderloin with this mixture. Refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before grilling. Grill the tenderloin 30 minutes or until done to your liking. Brush with Sunrise Jalapeno Compote during the last 10 minutes of grilling to form a glaze. Slice thinly and serve Sunrise Jalapeno Compote.

Compote Jars