YuM! There is no doubt that "our" candied jalapeños won't show these tacos some respect!
http://www.closetcooking.com/2016/07/teriyaki-grilled-shrimp-and-pineapple_25.html
YuM! There is no doubt that "our" candied jalapeños won't show these tacos some respect!
http://www.closetcooking.com/2016/07/teriyaki-grilled-shrimp-and-pineapple_25.html
Ingredients:
Directions:
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. Using a spoon, fill the slit in each dog with 1 tablespoon of the mixture. On top of the dog lay slices of the candied jalapeños. 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!
Here is the latest newsletter about what is happening this Mother's Day weekend at the market.
The market master, Deb Connors has a very interesting blog about the City Market Vendors.
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!
Ingredients
Directions
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.
Ingredients:
Directions:
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.
Ingredients:
Directions:
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!
Ingredients:
Directions:
One of the requests our nephews make when they come for a visit. We just make sure that we double the recipe!
Ingredients:
Directions:
Cut bacon into small pieces and brown in skillet until crisp. Drain on paper towel. Brown the hamburger in a skillet, breaking into small pieces. Add candied jalapenos, onion, carrots, celery and sauté until onions are soft. Stir in the potatoes, salt, pepper and chicken broth. Bring to a boil, cover and simmer until potatoes are fork tender. In a medium saucepan melt butter and whisk in the flour and cook until just starting to brown. Slowly add the milk with a whisk, stirring constantly until the mixture is hot and bubbly. Remove from heat and slowly add the cubed cheese, stirring until all the cheese is melted. Add the melted cheese slowly into the hamburger mixture and blend together. Stir in the sour cream.
Mr. Campbell will add the bacon and a spoonful of finely chopped candied jalapenos to top the bowl off. He also likes to pull out some warm crusty bread to serve as well!
Serve this with salsa, sliced green onions, cilantro, sour cream and avocado slices
Ingredients:
Directions:
Preheat oven to 400 degrees. In a large skillet add cooked ground beef, corn, beans, tomatoes with juice, black olives, candied jalapeños. Mix well together. Add taco seasoning and mix well. Pour into a greased deep 9-inch pie plate, smooth top with a spatula. Prepare corn muffin mix, (I like to add extra chopped candied jalapeños for that extra kick). Spread evenly over beef mixture. Bake 8-10 minutes until golden brown. Sprinkle cheese and green onion over top. Let set 10 minutes before serving.
Ingredients:
Directions:
Place all the ingredients in a large bowl. Mix by hand until well blended. Lay flour tortillas out on a plate. Spread a good amount of mixed ingredients on tortillas. Roll into a cylinder. Some of the fillings will push out while rolling and that is okay. Just scrape it off and use for others. Roll tortillas tightly and wrap in saran wrap. Refrigerate for a couple of hours, (overnight is best) to firm mixture up. When ready to serve cut into 1/2 inch slices. Serve with salsa.
Substitute with minced vegetables, chopped lettuce, ranch dressing mix, cream cheese and of course our candied jalapeños. Just experiment and have fun.
This makes a good amount for parties and is a recipe from Cora. She is a long time Pepper Fan and serves these for events at her business in Chanute, Kansas. Consignment Affordable in downtown Chanute, Kansas. This recipe is in our New Appetizer Cookbook.
Thanks, Cora!
Ingredients:
Directions:
Place egg white halves on tray and egg yolks in a small bowl. Mash yolks with a fork and add remaining ingredients except for candied jalapeños. Place approximately 1 teaspoon of diced candied jalapeños in each egg white half. Spoon the yolk mixture on top to cover. If you prefer, of course, you can put diced candied jalapeños on top but we like it between the white and yolk mixtures for a surprise burst of flavor. Top off the eggs with your favorite toppings of bacon bits, parsley, and green onions.
Tastes just like jalapeño poppers just without all the fuss. This is a great party dish that is easy to serve. Kick up the heat level and add extra candied jalapeños. A crowd pleaser for sure!
Ingredients:
Directions:
In a large bowl, beat the cream cheese, mayonnaise, cheddar, chilies, candied jalapeños and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish.
Sprinkle remaining Parmesan cheese over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Serve with chips or crackers.
With just the right amount of sizzle these little cornbread bites will sure to delight! Serve them with a pot of ham and beans or add them to your chili spread. Each bite is full of flavor that will make this your go to cornbread recipe. Trust us on this!
Ingredients:
Directions:
Preheat oven to 350 degrees. In a large bowl, add cormeal, baking powder, salt, eggs, sour cream, corn, candied jalapeños and 1-1/4 cups of shredded cheese. Mix all ingredients thouroughly. Lightly grease 24 small muffin tins, with either butter or oil. Spoon in the batter until 2/3 full. Sprinkle over each muffin the rest of the cheese. Bake for 25-30 minutes, until cornbread is done.
You can change this up by adding minced green onions, diced ham, crumbled bacon