The Cook’s Nook is one of our favorite delivery locations. We are always finding a the latest and coolest gadget for our kitchens. They like to sample our peppers and pickles and we are delivering for their Fall Open House and they will be sampling out our Cheeseburger Dip, using the jalapenos and pickles together. @McPherson, Kansas
We are so lucky to be next to Little Bill's Pimento Cheese at the The City Market - Kansas City. He was celebrating 6 years at the market with 6 different flavors. We had company drop by today and I pulled out his Sweet Chili and put on chips. Delicious and full of flavor. My group pulled out the habaneros and added to the top. YUM YUM YUM
I just wish he’d celebrate every week! I also picked up the Blue Cheese and Horseradish flavors. Suggestions?
Thanks to everyone who stopped by the market! We had lots of fun! 😘
The inspiration you ask? A box of crackers, you know the pretzel on one side and cracker on the other side. Then peanut butter on every cracker, followed by what ever tickles your fancy and then topped with a candied jalapeño. I used Nutella, strawberry freezer jam, peach preserves, and honey. I think they would make a beautiful appetizer/dessert presentation and they leave you craving for “just one more”. I promise…
All you have to do is keep the basic ingredients on hand for that night when company drops over or pull out for a good movie night snack at home. You can even add some seasoned chicken or ground beef to make this an easy meal and heat in the oven until cheese melts. So many options!
1-15 oz. can black beans rinsed & drained
1 – 8 oz. cream cheese softened
1 bunch green onions, chopped
1/2 cup. of Candied Jalapeños, chopped
1 pkg 3 blended Mexican shredded cheese
Layer black beans on plate, blend cream cheese & onions and spread over beans. Refrigerate. Just before serving sprinkle Candied Jalapeños over cream cheese and top with shredded cheese. Serve with tortilla chips. YUM!
My new found love! These little mini sweet peppers are the perfect finger food. Great for filling with all kinds of yummy goodness. Try stuffing them with spinach and mushrooms, goat cheese and shallots, pimento cheese and candied jalapeños, taco meat and cheeses and even guacamole. You can slice off the stem end and stuff them and grill or on a baking sheet in the oven. Did I say I love these little mini wonders?
12 mini sweet bell peppers
1 pound of Italian sausage, cooked and drained
1 (8 oz) block of cream cheese
1/2 cup of sharp cheddar cheese, grated
1/4 cup chopped Campbell’s candied jalapeños
Preheat the oven to 400 degrees F.
Cut the mini peppers in half, top to bottom and remove the seeds and ribs. Set aside. In a medium skillet, brown the sausage while breaking up into small pieces. Drain any excess fat from the sausage and remove skillet from the heat. Cut the cream cheese into small chunks and add it and the cheddar cheese and candied jalapeños into the skillet with the sausage. Mix until blended.
In a 9 by 13-inch baking dish, covered with foil, place the peppers cut side up. Evenly divide the sausage mixture among the pepper halves. Bake for 15-20 minutes until the peppers take on a soft look and sausage is slightly browned.
There is nothing like a visit to your favorite orchard when the peaches are ripe and so are the blueberries. Vanilla ice cream, sliced peaches, blueberries and for an added bit of spice we like to add our candied jalapeños. The ice cream cools down the spiciness to a smooth blend of flavors that you won’t get from any ice cream shop around. I wish peach and blueberry season was year round!
Imagine our surprise when we checked out this fun shop! Sweet ‘n Spicy rolled into one. Gee, what a “new” concept… LOL! Their sweet is all things truly for that sweet tooth, unique sodas with catchy names, candy from years past and present and then lets talk SPICY! Jars, bottles, the all kinds of funky spicy flavors that will make any connoisseur of spicy heat go crazy! AND guess who is now included in the line up? From our Garlicky Pickles to our Candied Ghost Peppers, I think it’s a match made in Spicy/Sweet heaven!
I love to make enchiladas and have a recipe given to me years ago that never changes… it’s that good! When I have the time I like to buy dried Ancho and Pasilla peppers and make an authentic Mexican Red Enchilada Sauce. It tastes so much better than out of a can. You can google a number of recipes. I also feel marinating the chicken in our candied jalapeño brine (juice), then adding candied jalapeños on top, takes them to another level of yummy goodness.
2 chicken breasts, cut in half and pricked with a fork
1/2 cup of candied jalapeño, brine
4 cups of cheddar cheese, shredded
1 medium onion, chopped fine
1 jar of Campbell’s candied jalapeños, slice in half as many as your spice meter allows
1 package of thick corn tortillas
1/2 cup of vegetable oil
1 large can of enchilada sauce
2 large greased baking dishes
Place chicken breast in a large baggie and add brine and marinate for 2-3 hours.
In a skillet about the size of the corn tortillas add oil and heat on medium. When oil is heated, add a corn tortilla and flip over and immediately take out of skillet and place on a paper toweled plate. Continue to do this to remaining tortillas. Do not let them bubble or fry, you are only wanting coat them in a warm oil.
Take chicken out of baggie and add to skillet with 1 tablespoon of oil that you used for corn tortillas. Heat on medium high and cook until meat is done, turning as needed. Then place in bowl and shred with forks. Add taco seasoning to the meat and mix well.
Add enchilada sauce to a pan and heat until starts to bubble.
Place shredded cheese in a bowl.
Place chopped onion in a bowl.
This is a messy process so have a dish towel handy!
Pre-heat oven to 350 degrees. Set out a large plate and add some of the enchilada sauce to it. Place corn tortilla onto plate and then turning over to make sure tortilla is covered in sauce. Add chicken down the middle, onion and cheese and then roll and place in greased baking dish. Continue until pan is full of rolled tortillas. You can add more sauce to plate as needed. You don’t want to tightly fit them in the baking dish. I usually make up two baking dishes. One to eat and one to freeze. Once done, spread the remaining sauce over the top of enchiladas and add the remaining cheese over the top. I like to cut my candied jalapeños in half and spread over the top of the enchiladas. Bake for 20 minutes until cheese is melted and sides of dish are browned.
Serve with shredded lettuce, black olives, green onions and salsa.
You can also make this with ground beef, just add the seasoning while cooking and make sure ground beef is finely chopped.
I hope you’ll enjoy and if you have an extra 1/2 hour make your own sauce, you won’t regret the extra time.
While we were at the Downtown Day’s in Lee’s Summit this mother and daughter came by our booth and tried our products, looking for just the right one for Dad. Then they pulled him over to give our peppers a try. He liked the habanero but his daughter insisted he’d love the Ghost Peppers and she wasn’t wrong. I love this picture of the three of them and the look of adoration this little girl has on her face for her Daddy!
This recipe uses it all, starting with peppers to the brine. I personally love the combinations of the habanero/jalapeño with pork chops, but the jalapeños are really good as well!
4 thick cut pork chops
1/4 jar of candied jalapeños OR candied habaneros, very finely chopped
2 garlic cloves, crushed
1 cup of fresh orange juice
3 Tablespoons of light brown sugar
3 Tablespoons of candied jalapeños OR candied habaneros, juice (brine)
Combine peppers, garlic, orange juice, brown sugar and 3 tablespoons of pepper juice. Pour half of marinade into a large resealable plastic bag, reserve remaining marinade. Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate, turning occasionally, at least 30 minutes.
Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill tuning occasionally, until charred and cooked through, 6-8 minutes. Transfer to platter and let rest 5 minutes before serving. Drizzling reserved marinade over pork chops.
I always try to time my deliveries around lunch when I’m going through Emporia, Kansas. This is just one of the many reasons why!
Darin is the nicest guy as is his staff and their enjoyment of having fun with recipes and ingredients, shows in the food they serve. Always something new and sure to tantalize the taste buds and leaving you with a sigh of a full belly! Lucky you if you live in the area, otherwise take a road trip to the Do-B’s and be prepared for a mouthwatering experience.
My mom told a story on my dad yesterday and I had to laugh. I’ve mentioned he is my biggest Pepper Fan! EVER! He goes through a jar per week. Eats them on everything from breakfast to dinner. I dare not let his supply run out!
He just turned 92 the other day and does not communicate much anymore other than to answer questions.
Mom had set his dinner plate on the table and turned around and then heard a tapping sound. She looked over her shoulder, and dad with raised eyebrows was tapping on his plate with his fork. She had not set out his dish of peppers. Once his bowl of allotted peppers were in front him he speared a ring on his fork along with a bite of chicken and a smile of his face.
I received a phone call from Karen the other day. She was having a hard time locating our peppers in a Westlake Store. (The store is undergoing some remolding the last time I was in and the manager was not sure where our peppers were going to go). I mentioned several other stores in the area and she got back with me that she had found them. She loves our peppers and shared with me one of her of ways she likes to use our peppers. This is a post she shared with her friends!
"OMG - it's addictive!! Several people have been asking for my dip and/or sandwich spread recipe. Forget the normal boring mustard, mayo, BBQ etc on your favor meat sandwiches ... this has a surprise KICK! Been using since last summer with Kings Hawaiian Rolls. So give it a try this holiday season."
YUMMY = One container whipped cream cheese, Two (2) Tablespoons sour cream and minced Campbells Garden Candied Jalapeños.
This recipe is sent to us by one of our Pepper Fans, Mary in St. Louis, Missouri. Creamy, and loaded with a mouthwatering combination of ingredients. Corn, cotija cheese, avocado, bacon, candied jalapeños, cilantro and chipotle chile powder for the perfect amount of heat! Mary says, “don’t hesitate to add more of the candied jalapeños to this as I always end up adding about another 8 rings to the mix.” Be sure to use the chipotle chili powder vs chili powder for that smokey pepper flavor.
1 (8-oz) package cream cheese, cubed and at room temperature
4 tablespoons of butter, at room temperature
1/2 cup of milk
1 teaspoon of chipotle chili powder
1 teaspoon of salt
1/2 teaspoon of ground cumin
1 (24-oz.) bag frozen sweet corn, thawed
1 large ripe avodado, diced
1 cup crumbled cotija cheese
6 slices of bacon, diced, cooked and drained
1/4 cup chopped cilantro
6-10 slices of candied jalapeños, coarsely chopped
In a large pot over low heat, melt cream cheese and butter. Mix in milk until mixture is smooth and creamy. Stir in chipotle chili power, salt, cumin. Stir in corn, 3/4 of the avocado, 3/4 cup of crumbled cotija, 3/4 of bacon, cilantro and candied jalapeños. Cook for a few minutes, stirring frequently until all ingredients are heated.
Transfer to a small crock pot set to warm. Garnish with reserved avocado, cotija cheese and bacon. Serve immediately with tortilla chips.
I often wonder when shipping out an order just how in the world did they discover our candied peppers in Florida or Arizona? I know it is through one of three ways. Sharing by friends or famly, or they ran across us at an event and tasted a sample or by doing a search for candied jalapeños on the web.
I thought it would be fun to see all the places we have shipped to in the past couple of years and I was shocked at how spread out our sweet and spicy products are in the USA.
PS: This does not include the military bases out of the USA we have shipped to thorough the years.
If you click on the link you will see our map and if by chance your city is not on there and you have a jar in your fridge, don’t hesitate to send us a email at : email@example.com and I’d be happy to add you to the map.
We appreicate you sharing and spreading the pepper love around, as we are a small business who took our passion of spicy public. By spreading the word/jar, you help keep alot of our farmers, our co-packer, our help busy, doing what they and we love. I can’t even begin to tell you how many small business’s are affected by the purchase of just one jar!
Thank you from the bottom of our spicy hearts!
This recipe is perfect to serve on game day or on one of those busy nights when everyone is eating as they come and go. Fix it and put in a crock pot on low. Set out a bag of your favorite chips and you’ve scored a point for the win!
1 pound ground beef
1/2 cup diced white onion
8 ounces cream cheese
2 plum tomatoes diced
1/4 cup diced candied pickles
1/4 cup ketchup 2 tbsp. yellow mustard
1/4 cup chopped candied jalapeños
8 ounces shredded cheddar cheese
8 ounces shredded mozzarella cheese
1 cup chicken broth
Cook ground beef and onion until beef is browned; drain the fat. Transfer beef back to skillet and season with salt and pepper. Add cream cheese, diced tomatoes, candied pickles, ketchup, mustard and candied jalapeños to the ground beef and stir over low heat until cream cheese has melted. Stir in the cheddar cheese until melted, than do the same with the mozzarella. Stir in chicken stock, let simmer 5 minutes. Garnish with diced tomatoes, diced candied pickles and candied jalapeños, sliced green onions and serve with tortilla chips.
I have used our candied jalapeño brine in our chili and have loved the spicy, sweet flavor it imparts to the chili. It was not until David on our Facebook page suggested we try the candied garlicky pickle brine that I even considered trying it . With such a recommendation we could not let it pass the next time we made chili. WOW! It added that sweetness that cut the tomato acidity taste and the flavor of the brine added the finishing touch to the chili. I think it will be my “secret ingredient” from now on! I’m sure we would win a chili contest!!!
My friend Ann at Say It With Plates made this for us! We share the bricks at the KC City Market every year from Spring to the Fall then we both hit the circuit of festivals and events the remainder of the year. She found the peppers off a New Mexico plate and I think they match our logo perfectly! Ann does custom work and has a artist eye in how she looks for just the right letters and then puts them all together. They make great gifts througout the year! You can find Say It With Plates on Facebook.
Closet Cooking has some delicious recipes and this is just one of them! Can you imagine coming home to a crock pot of this? YUM!