Four picks for the Fourth

We thought we would share four of our favorite in a PiCKLE recipes for the Fourth.  We hope everyone has a safe and fun day celebrating our nation's bday!

in a PiCKLE Firecracker Delight

1 16oz slab of cream cheese
1/2 jar of iap tomato jam
1/4 cup of pecans toasted and chopped
2 TLBS of chopped iap peppers from iap sweet & spicy pickles


Pour 1/2 jar of iap tomato jam on top of the slab of cream cheese.  Add 1/4 cup of pecans and the chopped peppers.  Serve with your favorite cracker.

iap Bacon Tomato Dip

8 slices of bacon, chopped
8 oz cream cheese
1/2 cup mayo
2 TLBS of iap tomato jam
1 1/2 cups Swiss cheese, shredded
1 small onion, chopped
1/2 cup smoked almonds, chopped

Preheat oven to 400 degrees F.  Brown bacon in skillet over medium high heat.  Drain on a paper towel.  Mix cream cheese, mayo, jam, cheese and onions with cooked bacon bits.  Bake in a small shallow dish until golden and bubbly, about 15-18 minutes... top with chopped almonds.  Serve warm with carrots, chips and/or crackers.

iap Brisket Pies

vegetable oil for frying
1 can large buttermilk biscuits
1 cup of shredded cooked brisket
8 oz Swiss cheese, shredded
1/2 cup of iap sweet and spicy pickles
1 pkg of cubed ham
mustard for dipping

Fill a cast iron skillet about 1/2 inch deep with oil and heat to about 350 degrees F.  Remove biscuits from can, flour and roll each one out to a 5-inch round.  Place 1 heaping TBLS of shredded brisket on each round leaving 1/2 inch edge all around.  Top the brisket with equal amounts of shredded cheese and iap pickles and ham.  Place another rolled out round on top of the filling, place egg wash around the edges and press the edges to seal.  Dip end of fork in flour and press around the edge for extra sealing.  Repeat with remaining bisquits.  Dip the "pies" into the oil and fry for about 2 minutes per side or until golden brown.  Drain on paper towels.  Have some spicy mustard on the side for dipping!

iap Fig & Lemon Bread Appetizers

Pumpernickel bread, sliced and slightly toasted
5 oz Blue cheese Crumbles
1 onion, sliced
2 TBLS butter
1 jar iap Fig & Lemon Preserves

Add butter to a hot pan and melt, add onion slices and a dash of salt - stir frequently until the onion slices are soft and browned, about 20 minutes.  Remove and drain on paper towel.

Butter individual bread slices with iap Fig & Lemon preserves, add a few carmelized onions, topping with blue cheese crumbles. 



Our first appearance at the new  Farmer's Market at The Saint Michael and All Angels Episcopal Church located in Dallas at 8011 Douglas was a great success!!! Thanks for all of the pickle peeps that came out... Please watch for us at Dallas' Celebration Market this Saturday and repeat performances at Dallas' White Rock Local Market and St. Michael's.  


Life's greatest moments start in a PiCKLE!