Cowboy Cookies

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:

• 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

Directions:

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside. 
2. 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. 
3. Add the flour, oatmeal, peanut butter and baking soda to the mixture and stir the dough with a spoon.
4. Stir in the chocolate chip chunks and chopped candied jalapeños until well blended.
5. Drop by heaping teaspoons about 2 inches apart on cookie sheets.
6. 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.

Update of In Store Locations

Candied Jalapeño Bacon

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:

• 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
• Skewers

Directions:

1. Preheat oven to 350 degrees
2. 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.
3. 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.
4. Skew the bacon and lay evenly on the cooling rack, not touching.
5. Place in preheated oven for 10-15 minutes. Let the bacon semi cook until it is just beginning to turn colors.
6. 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.
7. For the last 5 minutes turn oven to 375 degrees and continue to cook until bacon is brown and crisp. 

Mr. Campbell's Cheesburger Soup

One of the requests our nephews make when they come for a visit.  We just make sure that we double the recipe!

Ingredients:

•  1 pound lean ground bee
•  1 pound bacon
•  1/4 cup chopped candied jalapeños
•  1 medium onion, chopped
•  1 cup shredded and chopped carrots
•  2 stalks of celery, chopped
•  1 teaspoon salt
•  ½ teaspoon peppe
•  4 cups of chicken broth
•  4 cups of potatoes, cut into ½ cubes
•   4 tablespoons of butter
•   ¼ cup of flour
•  1 ½ cups milk
•  1 pound of processed cheddar cheese, cubed
•  ½ cup of sour cream

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!

Campbell's Tamale Pie

Serve this with salsa, sliced green onions, cilantro, sour cream and avocado slices

Ingredients:

• 1 pound of ground beef, cooked and drained
• 1 package (10 ounces) frozen corn
• 1 can (16 ounces) red beans, drained
• 1 can (14 ounces) diced tomatoes
• 1 can (4 ounces) sliced black olives, drained
• 1/2 cup chopped candied jalapeños
• 1 package taco seasoning mix
• 1 box (6 ounces) corn muffin mix, plus the ingredients to prepare mix
• 1/4 cup shredded cheddar cheese
• 1 green onion, thinly sliced  

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. 

Cora's Jalapeño Pinwheels

Ingredients:

• 3 (8-ounces) packages of cream cheese, softened
• 1 (8-ounce) container of sour cream
• 1-2 scallions, chopped 
• 1-2 packages of Carl Budding Beef and or Smoked Turkey, chopped finel
• Worcestershire (to taste)
• Garlic powder (to taste)
• 1/2 cup chopped Campbell's Candied Jalapeños
• 10-12 large flour tortillas

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!

Spicy Deviled Eggs

Ingredients:

• 6 hard-cooked eggs, peeled and cut in 1/2 lengthwise
• 3 tablespoons mayonnaise
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoon Dijon mustard
• 1 teaspoon vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4-6 drops of Tabasco sauce
• 1/4 cup diced candied jalapeños

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.

Jalapeño Popper Dip

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:

• 2 packages ( 8 ounces each ) of cream cheese, softened
• 1 cup mayonnaise
• 1/2 cup shredded cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 1/4 cup chopped candied jalapeños
• 1/2 cup Parmesan cheese

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.  

Sizzling Cornbread Bites

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:

• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup sour cream or yogurt
• 1 (8-oz) can of creamed corn
• 2 cups shredded sharp cheddar cheese
• 1/4-1/2 cup Campbell's candied jalapeños, coarsely chopped

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

Cranberry and Brie Turkey Quesadillas with Avocado and Candied Jalapeños

This recipe is from Kevin at Closet Cooking and has me thinking I like the way he cooks!

http://www.closetcooking.com/2016/11/cranberry-and-brie-turkey-quesadillas.html

Prep Time: 5 minutes cook Time: 10 minutes Total Time: 15 minutes Servings: 1

A jalapeno cranberry roast turkey quesadilla with plenty of melted brie cheese!

ingredients

• 2 tortillas
• 2 ounces brie, sliced thinly
• 4 ounces roast turkey, sliced or shredded
• 1 tablespoon jalapeno cranberry sauce or cranberry sauce
• 1/4 avocado, sliced
• 2 tablespoons candied jalapenos
• 1 tablespoon cilantro, chopped

directions

1. Place one tortilla in a pan, sprinkle half of the cheese over half of the tortilla, top with the turkey, cranberry sauce, bacon, avocado and the remaining cheese and tortilla.
2. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Holiday Pepper Post

Cheesy Long Loaf

I love dishes that are easy to make and take and this is one of our favorites.  This comes from a good friend of ours, Jack who is always sharing his recipes using our jalapeños and is an awesome cook.  We’ve taken this on camp-outs, football and basketball parties.  It is a nice welcome for the new neighbors or a friend in need.  This is so convenient to have around on those busy school nights, just place a slice in the skillet and warm up.

• 1 lb. Italian sausage, cooked, crumbled & drained
• 1/2 cup onion, chopped                                         
• 1/2 cup chopped Candied Jalapeños
• 1 (4 oz) can mushrooms, sliced & drained
• 1 (8 oz.) cream cheese, cubed
• 1/4 cup Parmesan grated cheese
• 1/4 cup water
• 1/4 tsp. oregano leaves, crushed
• 1/4 tsp. garlic salt
• 1 Italian Loaf
• 1 (6 oz.) pkg. mozzarella, slices cut in half

Add onions, peppers, and mushrooms into skillet and cook until tender.  Add cream cheese, Parmesan, water and seasonings.  Stir over low heat until creamy and cheese is melted.  Add sausage to cheese mixture.  Slice the loaf lengthwise, scoop out the center bread. leaving a one inch shell all around the bottom slice.  Place 1/2 of mozzarella slices in the shell, fill with the meat mixture and top with remaining cheese.  Cover with the top slice of bread.  Place on a foil covered cookie sheet and bake at 400° for 10 minutes.  slice and serve.  of course, a jar of Campbell's Candied jalapeños on the table to top off each slice is required!

When we take this camping or gifting to someone, we will bake and wrap in foil tightly and then refrigerate. When ready to serve, slice into 1-1/2 inch slices, and place in a skillet until Toasted on both sides. 

Fall Festivals

Check out our Events page for our 2016 Fall Festival Schedule!  We will add our Holiday Shows and dates in October. These are all great shows that we really enjoy. Just a few of the things that keep us coming back, the location, the unique talents of the vendors that display their wares, great food, and entertainment! We hope you grab some friends and family and come see us!

Grilled Corn Salsa

Nothing says summer like a made from scratch salsa made with ingredients fresh from your garden or local farmers market. This is so good you will want to be sure you have plenty of chips on hand. We have even made a meal out of this salsa by adding grilled chicken and serving over a bed of rice. 

Ingredients:

• 1 ear of sweet corn, grilled
• 1/2 cup of red bell pepper, minced
• 1 small clove of garlic, minced
• 1/4 + cup of Campbell's candied jalapeños, minced
• 1 (15 ounce) can of black beans, rinsed and drained
• 1/2 cup green onion, chopped
• 3 plum tomatoes, seeded and chopped
• 1 avocado, peeled, seeded and cut into chunks
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lime zest
• 1-2 tablespoons of liquid from candied jalapeños
• 1 tablespoon olive oil

Directions:

In a large bowl combine the above ingredients, except the avocado. Mix well then gently fold in the chopped avocados. Taste and adjust seasonings. Chill before serving.

Pulled Pork Nachos

Ingredients:

• 1 pound sharp cheddar cheese, shredded
• 1 (14-ounce) bag tortilla chips
• 4 cups warm pulled pork
• 1-1/2 cups crumbled Cotija cheese
• 1 cup of Campbell Gardens candied jalapeños, sliced                         

Directions:

Heat the oven to 450 degrees and arrange a rack in the middle. Line a baking sheet with foil. Spread about half of the tortilla chips on the baking sheet in an even layer. Sprinkle half of the cheddar cheese evenly over the chips. Repeat with the remaining chips and cheese. Bake until the cheese is melted and bubbly, about 5 minutes. Remove from the oven and evenly top with the pulled pork, Cotija cheese, candied jalapeños.                                                          

Serve immediately.                                                                                                                                                                                                                                       Cotija is a crumbly Mexican cheese found in your speciality grocery store section with the other cheeses.

The City Market-Kansas City

We have been having fun at the The City Market and enjoy passing out samples of our candied peppers. We love watching the reactions of customers when they first try our peppers and we absolutely love the "quality control test" our returning customers like to do. 

Here are just a few of the comments and reactions we experience at the farmers market. 

Mary, "I buy your habaneros all the time at Hy-Vee in Liberty, Missouri. I just wanted to find you and tell you how much I enjoy them, I put them on EVERYTHING".

Our Habanero/Jalapeños blend is always a huge hit at the market and we never can seem to bring enough with us. Our extra spicy crowd is growing and it is always fun to watch their expressions when they try one of our samples. The flavor begins and then the creeper heat sets in. 

A couple from Ft.Scott, Kansas came by and said they were at the market last year and picked up a jar and came back to the market this year to specifically look us up again for more peppers.

Our #1 Pepper Fan of the day (year) was a couple who buys their peppers by the case, (12 jars) at a time. They are responsible for supplying their friends/family in Tennessee, whenever they go for a visit. He eats them on EVERYTHING, every day! I think we need to talk distributor perks. Thanks, Wade for being our best customer....ever!!!

We passed out our Stuffed Jalapeño Burger recipe a couple of weeks ago and "Mom" stopped by to let us know her son has been fixing them for the last two weeks.

We had people stopping by to pick up 4 jars/3 jars and telling us that CG will be on the table for their 4th of July festivities.

One guy grabbed a sample and kept on walking, I just watched him for the "reaction" and his was to backtrack and pull out his billfold and say, "Wow, I'll take two of those jars. That is a great product, you did a fantastic job on that recipe".

Sam, "those are the best jalapeños and yes, they are addictive"

Louise, "I always put them on my deviled eggs and receive lots of compliments, thank you". 

It's fun when our customers bring their friends to our table to try our peppers. There is nothing better than having you, our customer introduce your friends and family to our peppers. What a great compliment to us!!!

Those comments make it all worthwhile to get up at 3:30 on Saturday mornings to arrive at the market at 6:00 and get home around 5:00. A long day but a very rewarding one, on so many levels.

Festive Mac Salad

I make this up to fill a 9 X 13 baking dish. You can make up a smaller amount by cutting the recipe in half.  I used our mild candied jalapeños in this but if you have an extra spicy crowd the candied habaneros really explode with flavor!

Ingredients:

• 2-pound bag of elbow macaroni, cooked until done and rinsed in cold water and drained
• 2 large cans of black olives, chopped coarsely
• 2 boxes of cherry tomatoes, chopped coarsely
• 8 green onions, sliced thinly
• 1 cup finely shredded cheddar cheese
• 1/2 cup candied jalapeños, chopped into small pieces
• 1 cup mayonnaise
• 1/2 cup of milk
• 3 tablespoons of distiled white vinegar
• 1/4 cup of sugar
• 1 teaspoon of salt
• 2 teaspoons of black pepper
• extra candied jalapeño juice to taste

Directions:

Dressing: Mix together mayonnaise, vinegar, sugar, milk, salt and pepper. Adjust to your taste by adding more sugar and milk. I like a thin base of dressing and others like it thick and creamy, so please play around with the dressing to your preference.

Placed drained and cooled macaroni in a large bowl and pour half of dressing while stirring. Stir in tomatoes, olives, green onions and candied jalapeños. Add the rest of the dressing and stir in some extra candied jalapeño juice to kick it up even more.

Refrigerate for at least 3 hours before serving.

Sweet & Spicy Crab Dip

Ingredients

1 pound crabmeat or imitation

1 teaspoon chopped garlic

1/2 cup chopped candied jalapeños

1/4 pound Monterey Jack cheese, grated

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1/2 teaspoon salt

1/2 cup mayonnaise

2 ounces Parmigiano-Reggiano cheese, grated

Directions

Preheat the oven to 350 degrees F. Combine the crab meatgarlic, candied jalapeños, Montery Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese, evenly on the top of the crab meat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.

Slice baguette thinly and place on a baking sheet, brush on evoo, and sprinkle fresh cracked pepper and sea salt, quickly broil til lightly toasted. Dip crackers into crab dip

Zippy Potato Nachos

The Advantage Of Being At The City Market Every Saturday Is That I Get To Pick Up A Tub Of Little Bill's Pimento Cheese. This Was Our Saturday Night Treat After A Day At The Market.  If You Want To Jazz It Up With More Toppings Then I Suggest: Green Onions, Black Olives, Pulled Pork And BBQ Sauce.

Ingredients:

• 4 Medium Potatoes, Peeled And Sliced 1/4 Inch Thick
• Little Bills Pimento Cheese 
• Campbell Gardens Candied Jalapeños 
• 1 Tablespoon Olive Oil
• Salt And Pepper To Taste
• Cajun Seasoning To Taste

Directions:

Place Peeled And Quartered Potatoes In A Bowl, Add Olive Oil And Seasonings, Mix Well Together. Spread On A Baking Pan Covered With Foil And Placed In A Preheated Oven At 375 Degrees. Bake For 30 Minutes Or Until Potatoes Are Soft And The Outside Is Brown And Crispy. In A Serving Plate Add The Potatoes And Spread Out.  In A Glass Bowl Add 3/4+ Cup Of Little Bills Pimento Cheese And Place In A Microwave Bowl And Heat Until Cheese Becomes Soft. Pour Pimento Cheese Over The Potatoes, Coating Every Slice. This Is The Place You Can Start Adding All The Goodies, Starting With Campbell Gardens Candied Jalapeños. Guaranteed To Keep You Coming Back For More!