You can't eat just one!!!
Bill said, “It’s steak fajitas with your candied jalapeños type of night So good!”
This is one of my "I want to put it on everything sauces." It only takes 5-10 minutes to make. I love to use it as a dressing, dip and even a marinade. Chicken Wraps are my one of my favorite ways to use it.
- 1/4 cup drained candied jalapeños
- 1 cup olive oil mayonnaise
- 1/2 cup firmly packed fresh cilantro leaves
- 4 cloves of garlic
- 1/2 lime, juiced
- 3/4 teaspoon ground cumin
- 1/4 teaspoon Kosher salt, or to taste
Using a slotted spoon, transfer the candied jalapeños to a food processor and pulse until the mixture is finely chopped. Transfer to a small bowl. In the food processor add mayonnaise, cilantro, garlic, lime juice, cumin and pulse until smooth. Add the minced candied jalapeños. Season with salt. Pour mixture into a quart jar and cover with lid, and refrigerate until flavors blend, at least 1 hour. Can be kept in the refrigerator for up to two weeks.
Who doesn't love deviled eggs and there are so many variations on the standard recipe. This is one that I found works really well with our sweet and spicy jalapeños. An explosion in every bite!
12 large eggs
3 tablespoons white sugar
3 tablespoons of cream cheese
1/3 cup mayonnaise
1 teaspoon Sriracha
2 teaspoons Dijon mustard
1 tablespoon white vinegar
salt and black pepper to taste
1/4 cup real Bacon Bits
6 candied jalapeños slices, deseeded and cut in half
My NEW FAVORITE way to cook eggs! In a large pot place a steamer basket and fill until the bottom of the steamer is covered. Place eggs in the steamer and bring water to boil and then turn to a simmer and place a lid on top of the pot for 15 minutes. Place eggs in a pan of ice water and let cool before peeling. Perfect every time!
Slice eggs in half and place yolks in a large bowl. In a smaller bowl mix the first 8 ingredients together with a mixer. Beat well. Taste to adjust to your preference. Fill egg white halves with yolk mixture. Then place the sliced candied jalapeños ends into each egg and sprinkle with Bacon Bits
I was out stocking stores today, and I ended up in Leavenworth, Kansas. There was no way I could leave that town and not check up on Sonia. Many years ago a nephew and I attended a show in Salina, Kansas. It was a Girl Scout show call See and Sell. Two ladies discovered our candied jalapenos that are still devoted fans to this day.
Rita worked for the highway patrol in Salina and would call me to place orders for not only herself but her fellow officers. To this day she still shares with her friends and family and now lives in Hays, Kansas. I have never really "met" her, but I feel we are the best of friends! She follows us on Facebook and is always commenting on the posts and sharing recipe ideas.
The other lady is Sonia, her husband was in the military, and she often entertained their friends and college students. She has ordered cases from me through the years and always tells me who she is sharing with and how she is serving them. When her husband passed away a few years ago, she moved to be with her daughter and granddaughter in Leavenworth. The minute she was settled in she called to let me know she had moved and was ready to stock the pantry with peppers. I took my folks along for the road trip, and we met her. She has a beautiful place in the country, raises Lamas and already is the social butterfly with the guys who worked on her home and neighbors. In fact, when we pulled up a friend was hoping I had an extra case for her. Sonia hooked her brother up with our peppers when she was visiting him in Arizona. He is one of the Gold Rush miners and has a TV series. He also likes to share with his fellow miners. I get orders from them letting me know how they discovered our Kansas peppers.
Sonia and her friends asked me to stock them in Leavenworth, and that is how Gronis Hardware and Westlake Ace Hardware in town started carrying our peppers. They now send all their friends to the hardware stores to get their peppers.
Today, I had Sonia on my mind. I hadn't heard from her in awhile, and for some reason, I felt the need to check in on her. I'm so glad I did. She was getting ready to head out the door to her "job" of teaching the blind at a school. She had been busy working on her place and keeping up with her farm. She checked her pantry while I was there to be sure she had peppers and told me her grandson would eat them straight out of the jar and how she now gives him a little bowl of them whenever he sits at the table. She also mentioned a wedding at her place and how she intended to have them serve the candied jalapenos appetizers. As I was leaving Sonia told me she would turn 80 this year. She is indeed an amazing woman, friend and huge supporter of Campbell Gardens. I left her a jar of the pickles for her to try and will be waiting to hear her response.
Life is a journey, and those of you along the way whom one bumps into makes it a memorable trip. Thanks to all of you who have "bumped" into us, you have all made an enormous difference in so many ways.
The summer heat is kicking in and I'm all about not heating up the kitchen! This pork shoulder roast took a tropical turn when I added pineapple to the crock pot. It's sweet, sticky, spicy with pineapple chunks that will take you to the islands!
- 5-6 pound pork shoulder roast
- 1 sweet onion, diced
- 1/4 -1/2 cup thinly sliced candied jalapeños
- 1/2 cup low sodium soy sauce
- 2 tablespoons of hoisin sauce (may substitute dark brown sugar 1/4 cup)
- 2 cans chunky pineapple, drained
- 3 cloves of garlic, chopped
- 1/2 teaspoon of minced ginger
- 1 green bell pepper, diced
In a small bowl add the sweet onion, candied jalapeños, soy sauce, hoisin sauce, pineapple chunks, garlic, ginger and bell pepper. Stir to combine. Place the pork in the slow cooker, fat side up. Pour the pineapple mixture over the pork. Cook on low for 8-9 hours or high for 5-6 hours.
When pork is done, place on a cutting board to rest 10 minutes before shredding or cutting into chunks. Reserve the liquids into a glass bowl. Chill in refrigerator to separate the fat. To crisp the pork up like carnitas you can use a large skillet over medium-high heat, add a spoonful of the fat and the pork. Cook for 5 minutes turning as needed to crisp. In a large bowl add the cooked bell peppers, pineapple chunks, reserved liquid and pork. Combine and serve on flour tortillas.
I like to have fun in the kitchen and play with my food and this recipe just confirms it! A pork tenderloin and an almost empty jar of our candied pickles inspired this dish. The smell while this was baking already had my mouth watering. Once sliced and onto my plate and then after that first bite I knew I had found a tasty way to use that left over pickle brine!
1 pork tenderloin, (I used a lemon herb marinated loin but plain would work fine)
candied pickle brine
Place loin in a sealable plastic bag, add what candied pickle brine you can spare into the bag. Be sure to add all those garlic pieces and any other goodies you find in the brine. Refrigerate for a minimum of 3 hours, turning every so often so all is evenly resting in the brine.
Preheat oven 350 degrees. In a baking dish place loin, spoon the brine and garlic along the top of the loin. Place in oven and bake accordingly to package directions. Every 15 minutes spoon brine over loin. When baked to directions on package, take out of oven and cool 5 minutes. By the time you have sliced the loin the brine will have thickened. Spoon over the sliced loin before serving. Be prepared for a tasty flavored loin like you’ve never eaten!
I like to be adventurous with my food when I'm in the kitchen. I really like to pretend I'm some great chef with a splash here and a dash there. It's one of the reasons we like to offer our candied jalapenos in slices. Slices on homemade pizza, minced on top of deviled eggs and chopped for our #1 Favorite Treat and then there is the brine, sigh...
I have been asked if we make a jalapeño jelly and this is my reply. I prefer to concoct my own "jalapeno jelly". It's that inner child, "play with my food" that comes out. The combinations of versatility is what wins me over, Blackberry, Pineapple, and Blueberries.
1 wheel of Brie
3/4 cup of raspberry Jam
1/2 cup of fresh/frozen raspberries
1/4 cup of diced candied jalapeños
1/2 cup of pecans, toasted and chopped
Cut the top rind off of the Brie. Place the Brie in a shallow baking dish. Spoon over the top of the Brie the rest of the ingredients: raspberry jam, raspberries, toasted pecans and candied jalapeños. Place in oven at 350 for 5-7 minutes or until Brie starts to ooze but not melts. Serve with crackers.
In February 2018 we started introducing our NEW candied pickles into our stores. Most of the stores are putting them right next to our candied jalapeños or in the pickle section. Check back often for updates! These are listed by city.
Hoovers Thriftway in Burlington
Affordable Consignments in Chanute
Iris Blossoms in Clearwarter
Steve's Meat Market in DeSoto
Do B's Burgers in Emporia
The Butcher Block in Ft. Scott
Garnett Gifts & Flowers in Garnett
Bollings Meat Market, Iola
Hy-Vee off Clinton Pkwy in Lawrence - in the Hispanic section
Hy-Vee off 6th Street in Lawrence - in aisle 4 in the pickle section
Westlake Ace Hardware 23rd Street in Lawrence
Westlake Ace Hardware, Kasold Drive in Lawrence
Extra Virgin off Massachusetts St., Lawrence
Gronis Hardware in Leavenworth
Westlake Ace Hardware in Leavenworth
Fritz's Smoked Meats, State Line Rd. Leawood
Louisburg Cider Mill, Louisburg
Moons Hometown Market in LaCygne
Luthers Smokehouse in LeRoy
Pride Ag Ace Hardware in Lyons
Arts Mexican Products in Kansas City
Pride Ag Ace Hardware in Maize
Hy-Vee in Mission - aisle 3, jalapeños are aisle 4
Food Fair in Mound City
The Cook's Nook in McPherson
Hy-Vee on 95th and Antioch in Overland Park - aisle 6, top shelf
The Kansas City BBQ Store in Olathe, Kansas
Hy-Vee off 151st Street in Olathe
Hy-Vee 119th & Ridgeview in Olathe - in the pickle section
Ranson Hospital Gift Shop in Ottawa
Hy-Vee on 135th and Antioch in Overland Park
Made in KC in Overland Park ( Prairiefire)
Westlake Ace on Santa Fe in Overland Park
One Stop in Parker
Roots Coffeehouse in Pittsburg
Hy-Vee in Prairie Village
Made in KC in Praire Village
Hy-Vee in Shawnee - in the pickle aisle same as the jalapeño
The Tasteful Olive in Topeka
Westlake Ace Hardware on Central in Wichita
Hy-Vee in Blue Springs
Westlake Ace Hardware, both stores in Blue Springs
Gilbert & Whitney in Independence
Hy-Vee on 23rd Street in Independence
Hy-Vee in Liberty
Westlake Ace Hardware on Ward Road in Lee's Summit
Hy-Vee Ward Road in Lee's Summit
Country Creations, Lone Jack
The Best of Kansas City in Kansas City (Crown Center)
Made in KC in Kansas City
Westlake Ace Hardware in Springfield
The Back Porch, Chouteau
This sweet n spicy sauce will put a good burn in your belly. Be sure to make plenty for your crowd, they will come back for seconds and thirds!
2 large packages of wings, about 10 lbs. cut up into drumettes, wings, and tips
- 1 medium size bottle of Louisiana Hot Sauce
- 1 medium size jar of your favorite flavor of jelly (I have used grape, orange marmalade, and raspberry)
- 1 stick of butter
- 2 cups of brown sugar
- 1/2 cup of chopped Campbell candied jalapeños or candied habaneros
Dry Rub Ingredients
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons black pepper
- 1 teaspoon celery salt
- 1 teaspoon salt
- 6 tablespoons of cornstarch
Enough cooking oil to deep fry wings
Lay wings on a paper towel and pat dry. Mix the dry rub ingredients in a plastic bag. Add wings to the dry rub bag and coat well. Spread out onto a cookie sheet and refrigerate for 1 hour. Add the sauce ingredients to a pan and turn heat to a low simmer, stirring as needed. After 1-hour of the wings being refrigerated, heat the oil in a deep heavy pan and slowly add the wings, frying until done. Drain on a paper towel. Into a crock pot add the fried wings and pour the sauce over the wings. Making sure all the wings are coated well. Turn the crock pot on low while serving.
Serve with Blue Cheese Dressing and celery sticks.
One of my favorite recipes for when we have a couple of busy days ahead. So easy to throw together when everyone is going 10 different directions and eating at all times. I start it on the stove and then add to a crock pot for the rest of the day to continue cooking.
2 lbs. of dried pinto beans
1 pound of cubed pork steak or pork stew meat
3 cloves of garlic, minced
3 cups of chicken broth
1 package of flour tortillas
salt and pepper to taste
Rinse and clean pinto beans in a large pot, drain into a colander. In a large pot on the stove heat approximately 4 cups of water and 3 cups of chicken broth. Just be sure there is enough liquid to cover the beans and then some. Bring water and beans to a slow boil. Turn the heat down to a rolling low simmer. You can put a lid on the pan, you just don’t want to boil the beans dry, stir as needed. When beans are half done add them and liquid to a heated crock pot. Add cubed pork, garlic, salt, and pepper. Have crock pot on high with the lid on. Add the liquid a little at a time as needed. When pork starts breaking apart and beans become easily smashed and the liquid becomes absorbed, turn off heat and serve. The last hour or so take the lid off so the extra liquid will steam off. Stirring as needed to keep the beans from sticking.
We heat the flour tortilla in a skillet, (we buy our tortillas from a grocery in the city where they make them fresh every day), spread some beans around add some cheese, chopped candied jalapeños, cilantro, salsa and then roll it up. Full of flavor and fills your tummy!
- 1 pound ground beef
- 1 can red or black beans, drained
- 1 package taco seasoning
- 1 small onion, diced
- 3 cups of corn chips, broken not crushed
- 1 small can black olives, sliced
- 2 (25 oz.) cans of whole green chilies, split lengthwise
- 1 can spicy cheese soup
- 1/2 cup of milk
- 2 cups cheddar cheese, shredded
Preheat oven to 350°. In a skillet add hamburger, beans and taco seasoning, cook until done. Lightly grease and 8 x 11 inch baking dish. Place half of the corn chips on the bottom of baking dish. Layer half of the hamburger, onion, green chilies, black olives, candied jalapenos and shredded cheese. Repeat layer. In a medium bowl dilute the soup with the milk and pour over the top of the casserole. Cover and bake for 30 minutes. Serve with lettuce, sour cream and salsa.
- 6 tablespoons butter
- 1/2 cup candied jalapenos, chopped
- 1/2 cup yellow onions, chopped
- 1 large green bell pepper, seeded and julienne
- 1 cup celery, coarsely chopped
- 1 teaspoon garlic, minced
- 14 oz. Kielbasa sausage, cut into 1/2 slices
- 1 (16 oz) can whole tomatoes, crushed with juices
- 1 cup chicken broth
- Creole Seasoning to taste
- 2 bay leaves
- 1 cup long grain rice, uncooked
In a large heavy pot, heat the butter over medium heat. Add the onions, bell peppers, celery, garlic and saute for about five minutes. Add the sausage and cook for 3 minutes. Stir in the tomatoes, chicken broth and season with salt. Add the bay leaves and rice. Cover and reduce the heat to a low simmer. Cook until the rice is tender and all the liquid is absorbed about 25 minutes. Add the candied jalapeños and remove the bay leaves and garnish with parsley. Serve with crackers.
Roasted Potato Tacos with Creamy Cilantro, Campbell’s Candied Jalapeños, Garlic Dressing. Quick and hearty potato tacos are easy to fix and very satisfying at the end of the day.
- 2-3 russet potatoes, coarsely chopped
- 1/2 red bell pepper, coarsely chopped
- 1/2 orange bell pepper, coarsely chopped
- 1/2 medium onion, coarsely chopped
- 2 tablespoons Olive Oil
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Corn tortillas
- Lime wedges
Preheat oven to 420 °. Combine everything in a bowl except the tortillas and lime wedges. Toss until potatoes, onions, and peppers are well coated in oil and spices. Spread the mixture out on a roasting pan. Cook for 30-40 minutes, or until potatoes are tender. While potatoes are in the oven, heat up a skillet and toast the tortillas until slightly crispy. Spread the potato mixture on the tortillas and top with a spoonful of dressing, shredded cheese, and salsa. Serve with lime wedges.
- 3 tablespoons sour cream
- 1 tablespoon of mayonnaise
- 1 teaspoon of fresh cilantro, chopped fine
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 2 teaspoons candied jalapeños, diced
- 1/2 teaspoon fresh lime juice
Combine all the ingredients in a bowl and whisk until smooth.
You can also use Greek yogurt and eliminate the sour cream and mayonnaise.
- 4 bell peppers, red and yellow
- 1 box Rice a Roni, Mexican Style
- 2 chicken breasts, diced
- 1/4 cup Campbell’s candied jalapeños, coarsley chopped
- 2 tablespoons butter
- 1/2 medium onion, diced
- 1 cup black beans
- 1/2 cup cheddar cheese, shredded
- salt/pepper to taste
- 1 clove of garlic, crushed
Pre-heat oven to 350°. Cook rice according to directions on the box for the stove top. Slice the tops off of bell peppers and remove membrane and seeds. Cut up the tops of the peppers, dice and discard the stems. I like to pre-cook the bell peppers, either by placing in a microwave for 5 minutes or in a pan of boiling water until fork can pierce easily.
Melt butter in saute pan and cook onions over medium-high heat until tender. Add diced chicken seasoned with salt and pepper. Cook about 10 minutes until cooked through. Lower heat to medium and add diced pepper tops, candied jalapeños, garlic, black beans and cook another 5 minutes. Add rice and 1/4 cup of cheese to mixture and stir to combine and spoon into peppers. Top with remaining cheese and place filled peppers into a baking dish and bake for 30 minutes until cheese is melted and filling hot.
- 1 pkg of Goldfish crackers
- 1 pkg (10 oz.) square corn/rice cereal
- 1 pkg (10 oz.) pretzels, small size
- 1 pkg of Frito’s, not the scoops
- 1 cup of pecans or mixed nuts
- 1/2 cup Campbell’s candied jalapeños
- 2 tablespoons Dijon mustard
- 3 cloves of garlic
- 1/2 cup brown sugar
- 2 teaspoons of chili seasoning
- 1 cup of butter
Preheat oven to 250°. Place Goldfish, pretzels, Frito’s, cereal and pecans in a large roasting pan. Process jalapeños, mustard, garlic, chili seasoning in a small food processor until peppers and garlic are finely chopped. In a small saucepan combine pepper mixture, brown sugar and butter and heat until butter is melted. Pour over cereal mixture, toss until well coated. Bake for one hour, stirring every 15 minutes. Spread on cookie sheet to cool.
Our Thanks to Betty in Versailles, Mo for sharing!
- 15 jalapeños, cut in 1/2, seeded and deveined
- 1/2 cup candied jalapeños, chopped
- 2 lbs. mild Italian sausage
- 1/4 cup red onion, minced
- 1/2 cup red bell pepper, minced
- 3 tablespoons garlic, minced
- 2 cups cream cheese, softened
- 1/2 cup Parmesan cheese, grated plus more for garnish
- salt and pepper
- 1/2 cup mozzarella cheese, shredded
Preheat oven to 350° and set the rack in the middle of the oven. Place jalapenos on a sheet tray and roast for 10 minutes. Removed from the oven and let cool. Turn broiler on medium.
In a medium pan add the sausage and cook for 5-7 minutes, breaking up ascooking. Add the onions, red bell and candied jalapeños and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add cream cheese and Parmesan. Mix ingredients thoroughly and season with salt and pepper. Place approximately 1 tablespoonful of mixture into each jalapeño half, and top with 1/2 teaspoon of mozzarella cheese. Place the sheet tray of stuffed peppers in the oven and broil until mozzarella cheese melts.
Our sweet jalapenos and Italian sausage add a nice spicy flavor burst to this tasty appetizer. I have even been know to forget the whole jalapenos and just make up a crock pot dip out of this recipe. Either way it is yummy!