This recipe was shared with us by a very good friend about 30 years ago, and it still gets requested. It is so easy to make and yet fills you up and keeps you coming back for more! Jack, Thank You for sharing with us!
1 lb. ground hamburger
1/4 cup Campbell’s candied jalapeños, chopped
1 (10.5 oz.) can of Cream of Chicken
1 (15 oz.) can of Red Beans, drained
1 pkg of taco seasoning
10 – 12 flour tortillas
1/2 block of processed cheese, cut into cubes
1 (10 oz.) can of Rotel, do not drain
1/2 cup of milk
Mix hamburger and taco seasoning in skillet and cook until hamburger is done. Add beans and candied jalapeños cook for 5 minutes. In a separate microwave bowl add processed cheese, rotel, milk and cook until cheese is melted, stir occasionally. Coat an 11 x 13 inch baking dish with cooking spray. In the 11 x 13 pan spread a thin layer of the cheese mixture. On a plate lay a flour tortilla and add spoonfuls of hamburger mixture and roll. Continue making the burritos and place side by side in the baking dish. Pour the rest of the cheese mixture over the top. Place in a 350° oven and cook until cheese is bubbling. Serve with shredded cheddar cheese, lettuce, green onions and salsa.
I hope you get many requests for this dish, it’s a good one!
This is a great summer salad, change it up by adding grilled chicken and Feta cheese.
- 10 cherry tomatoes, sliced
- 2 tablespoons of candied jalapeños, finely chopped
- juice of 1 lime
- 1 small red onion, finely chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons Cilantro, chopped
- 1 avocado, peeled, chopped
- 1 red bell pepper, sliced
- 1 ripe mango, peeled and diced
- salt and pepper to taste
- a handful of tortilla chips, broken up
Place in a large bowl, tomatoes, candied jalapeños, lime juice, onion, and oil, mix together. Add avocado, bell pepper, mango, and cilantro. Combine all ingredients, gently. Top with broken tortilla chips and serve with lime halves.
We always have a large garden and this year is no exception. We start our plants from seed early in the year in the greenhouse and then transplant to the garden. This year we have 60 tomato plants, Okra, Onions, Watermelon, Leaf Lettuce, Cucumbers, Dill, Cilantro, Asparagus, Cantaloupe and of course jalapeños! Nothing tastes like summer than a big bowl of cucumber, onions, vinegar, sugar, water, salt, and pepper. I thought I'd change it up a bit and it turned out to be a huge hit. I think this will be served on those hot days as a refreshing taste of summer!
2-3 medium cucumbers, peeled and chopped
1 medium onion, chopped (we had some small onions that I just sliced)
10 cherry tomatoes or 1 large tomato, chopped or sliced
8-10 slices of candied jalapeños, cut in half
1 tablespoon cilantro, chopped
Juice from 1 Lime
1/4 cup candied jalapeños juice from jar
salt and pepper to taste
Combine all the above ingredients in a medium size bowl. Mix well together and refrigerate for at least 2 hours for flavors to blend.
We really enjoy the stories that are shared with us when someone places an order for our peppers. Some of you like to make a phone call vs doing things on the computer.
Janet in North Dakota called and wanted to order a case of candied jalapeños for her grandson whose birthday was coming up. I had to ask how in North Dakota did he find our peppers and she said his mum actually got them from The Cook's Nook in McPherson, KS and he is a fan. He was coming for a visit and she wanted to surprise him. How awesome of a grandmother is she?
Ann called from Lenexa, Kansas and was searching high and low for our candied habaneros, she admits she is addicted. I directed her to one of our stores and she called me back to let me know she bought all 13 jars off the shelf. She is a pepper promoter with her family and friends and warned me to get the shelves restocked!
We have a close friend who has "office meeting parties" every Friday afternoon for his buddies. They like to grill and Roger started to puree our candied jalapeños and add them to his BBQ sauce. He gets lots of compliments on his sauce. In Mound City, Garrett's Burgers & BBQ just opened up and Roger dropped them off a jar of his "special" sauce. That was all it took and now Garretts offers his BBQ sauce with not only our candied jalapeños but also additional sauces with our habaneros and ghost peppers. PS: If you are ever in Mound City, Kansas be sure to stop by and try their ribs, burgers, mac and cheese, baked beans... to die for!
- 1 package of all beef hotdogs (8 count)
- 4 ounces of cream cheese, softened
- 1/4 cup of shredded cheddar cheese
- 1/4 cup of Campbell's candied jalapeños, chopped
- 2 teaspoons of your favourite BBQ rub
- 8 slices of bacon
Preheat the grill. Assemble the hotdogs by first cutting a deep slit lengthwise down the hotdogs. Gently separate the halves with your fingers, being careful not to tear the halves apart. In a small bowl, combine the cream cheese, cheddar cheese, BBQ rub and candied jalapeños. Using a spoon, fill the slit in each dog with 1 tablespoon of the mixture. Wrap each dog with a strip of bacon, sometimes if the bacon is thin I will use two slices. Make sure the ends of the bacon start and finish underneath the dog. Place on the grill and cook for 5-6 minutes before flipping over. Cook until the bacon is done.
I think mom had a little bit more to say than the son regarding those candied ghost peppers!
This mom and son from Texarkana, Arkansas was visiting KC and stopped by our tent at The City Market - KC and sampled our candied jalapeños. Ended up there was a double dare challenge for our Ghost Peppers and we love their reactions!
We are thrilled to be featured in USA Today when they made a visit to The City Market in KC.
Check out why the City Market made the list as one of the top 50 markets in the country. This is only a few of the many farmers/vendors that attend the market every Saturday. The City Market is a great place to hang out for the day. We have many out of town visitors from all over the world that enjoy our Midwest charm.
You will find us at the market every Saturday, in our tent down on the bricks.
We hope to see you soon!
We have started up our season at The Historic City Market in downtown Kansas City. It recently was selected by USA Today as one of the top 50 markets in the United States! We are honored to be a vendor and love the exposure the market provides us. You will find us there every Saturday, weather permitting, on the bricks in front of the Steamboat Arabia!
We have even been offering samples of our Candied Ghost Peppers/Habaneros and have a limited supply of those spicy bad boys for the public. Only Available At The Market!
We have been busy opening up new stores.
We Luv to take requests!
Garnett Flower and Gift in Garnett, Kansas
Yoss Thriftway in Adrain, Missouri
Westlake Ace Hardware in Bolivar, Missouri
Under the: Good Natured Family Farms Logo
Dillions in Lawrence, Kansas (all 3 stores)
Hen House on 87th, Overland Park, Kansas
Dillions on Fairlawn in Topeka, Kansas
Ball's Price Chopper in Lee's Summit
Hen House on Roe, Overland Park, Kansas
We also ship all over the USA
Spring is a busy time for us on the farm and this is one of the ways I help myself get through those crazy days. Usually, I just use whatever is in the fridge or garden. Brocolli from the night before or fresh asparagus, winter onions, and spinach from the garden. Once this is made I just cut it up into squares and store in a container and heat up when ready to eat. Around here it can be breakfast, lunch or dinner. I can add some ham for breakfast/brunch or grilled chicken for dinner. At least I know it's basically all low carb, fresh vegetables and with the candied jalapeños, there is that extra kick of spicy that is good for you!
- 6 eggs
- Tabasco Sauce, to taste
- Salt, to taste
- Black Pepper, to taste
- 1/2 cup shredded Colby Cheese
- 1 small onion, chopped
- 1/2 cup red, orange and/or green bell pepper, chopped
- 1/2 cup chopped asparagus
- 1/2 cup chopped mushrooms
- Campbell's candied jalapeños slices, to taste
In a medium size bowl, add eggs, black pepper, salt, and Tabasco Sauce. Whip with a fork until well blended. Set aside. Place remaining ingredients except for the cheese into a microwave bowl and heat for 2 minutes or until vegetables are tender and onion is translucent. Turn cooktop on low heat, in a large non-stick skillet, add the egg mixture and place a lid on top of skillet. Do not stir the eggs. When the gloss is just about gone from the eggs sprinkle half of the cheese over the eggs add vegetables. Sprinkle remaining cheese over the top and replace the lid and turn off the heat.
Allen H. from Leavenworth, Kansas called last week. He had been gifted a jar of our candied jalapeños over the Holidays. Allen wanted to share his favorite way he enjoys our peppers. I have to admit I could not resist giving his suggestion a try. Trust me on this one, get to the store and pick up the goat cheese and crackers, pull your jar of candied jalapeños out of the fridge and get it going!
I can't begin to say how many times over the years I hear how much this recipe is enjoyed. I will have to admit it's a favorite of mine as well.
- 1 pound package of chicken tenderloins
- 1 can diced tomatoes with green chilies, (do not drain)
- 1 can Mexican corn, drained
- 1 can red beans, black bean or pinto beans, drained and rinsed
- 1 package taco seasoning
- 1/4+ cup of Campbell's candied jalapeños, coarsely chopped
- 1 (8 oz.) block of cream cheese
Place tenderloins in the bottom of crock pot. In a mixing bowl add diced tomatoes, corn, beans, taco seasoning and candied jalapeños. Mix together and place on top of tenderloins. Turn crock pot on to high for 5 hours or low for 8 hours. Add the cream cheese block the last 30 minutes of cooking. Shred chicken and mix well together. Serve over rice with sour cream and cilantro. This can also be served on flour tortillas or in taco shells.
I was stocking a shelf in one of our stores yesterday. A shopper asked me about our peppers. She then asked why our peppers were higher priced than others on the same shelf. I explained we are a small family business and we are not "one of the big guys that have nationwide volume and automation". Which helps lower your costs, (not that we wouldn't love to be "one of the big guys"). I then showed her the labels of the "other guys" ingredients. We also looked at another jar and saw: Made In Peru! She promptly placed a jar of our peppers in her cart and said, "I can't wait to try them". Not only do we not dilute our brine with water but we also don't use preservatives, we are all natural and every ingredient in our jar you can pronounce. We think you can taste the difference!!!
These make delicious sweet and spicy homemade gifts from the heart. Package them in a decorative tin or wrap them up with a pretty ribbon.
Grab yourself a tall glass of cold milk or a steaming mug of coffee and savor every delicious bite of these sweet and spicy cookies.
- 12 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 3/4 cup all-purpose flour
- 1 cup old fashioned oatmeal
- 1/2 cup peanut butter
- 1 teaspoon baking soda
- 1/2 cup chopped candied jalapeños
- 3 cups semi-sweet chocolate chip chunk style
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl add the softened butter, granulated sugar, brown sugar, vanilla, salt, and eggs. Beat until the mixture is nice and fluffy.
- Add the flour, oatmeal, peanut butter and baking soda to the mixture and stir the dough with a spoon.
- Stir in the chocolate chip chunks and chopped candied jalapeños until well blended.
- Drop by heaping teaspoons about 2 inches apart on cookie sheets.
- Bake for 10-12 minutes, just until lightly browned around the edges. Let cool on baking pan for 2 minutes and then place on a rack to allow cookies to cool completely.
Amazing and you have to try! Make this for Valentines Day or Father's Day. Bag pieces together and tie with a ribbon and attach to a bottle of beer for that special guy in your life! Double this recipe or you will cry because you will run out of this delicious candied bacon and you will want MORE!
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1/4 cup chopped Campbell's candied jalapeños
- 2 tablespoons candied jalapeños juice
- 1 teaspoon course black pepper
- 1/2 pound thick sliced bacon
- Preheat oven to 350 degrees
- In a microwave bowl combine brown sugar, maple syrup, candied jalapeños, juice and black pepper. Microwave for 1 minute and stir until all is blended.
- Line a large baking pan with aluminum foil, turning up the edges to catch the grease. Place a cooling rack on top of the pan.
- Skew the bacon and lay evenly on the cooling rack, not touching.
- Place in preheated oven for 10-15 minutes. Let the bacon semi cook until it is just beginning to turn colors.
- Take out of the oven and brush the top side of bacon with the brown sugar mixture. Return bacon to oven and bake another 5 minutes. Repeat basting about every 5 minutes until bacon begins to turn brown. Turn bacon over and baste at least another 2 times.
- For the last 5 minutes turn oven to 375 degrees and continue to cook until bacon is brown and crisp.