Super Bowl Wings

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

Sauce Ingredients

• 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

Directions

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.

Neil's Pork Burritos

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.

Ingredients:

• 2 lbs. of dried pinto beans

• 1 pound of cubed pork steak or pork stew meat

• Three cloves of garlic, minced

• 4 cups of water

• 3 cups of chicken broth

• 1/4 cup of candied jalapeño brine

• One package of flour/corn tortillas

• salt and pepper to taste

• shredded cheese

• candied jalapeños

• cilantro, minced

Directions:

Rinse and clean pinto beans in a large pot, and 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 low rolling simmer. You can put a lid on the pan; if you don’t want to boil the beans dry, stir as needed. Add them and 1/4 cup of candied jalapeño brine to a heated crock pot; add cubed pork, garlic, salt, and pepper when beans are half done. Have the crock pot on medium heat with the lid on. When the pork starts breaking apart and the beans become easily smashed, the liquid becomes absorbed; turn the crock pot low. They were stirred as needed to keep the beans from sticking.

We heat the flour/corn 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, and salsa, and then roll it up. Full of flavor and fills your tummy!

Green Chili Casserole

Ingredients:

• 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

Directions:

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.

Candied Jamming Jambalaya

Ingredients:

• 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

Directions:

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 Dressing

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. 

Ingredients:

• 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

Directions:

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.

Dressing Ingredients:

• 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

Directions:

Combine all the ingredients in a bowl and whisk until smooth.

You can also use Greek yogurt and eliminate the sour cream and mayonnaise.

Stuffed Bells with Chicken and Rice

Ingredients:

• 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

Directions:

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.  

Sweet With A Kick Mix

Ingredients:

• 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

Directions:

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!

Italian Sausage Stuffed Sweet Jalapeños

Ingredients:

• 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

Directions:

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!

Wonton Sausage Appetizer

Ingredients:

• 1 ½ cup Monterey Jack, shredded
• 1 ½ cup Sharp Cheddar, shredded
• 1 Cup Hidden Valley Ranch
• 1 1.25 oz. black olives, chopped
• 1 red bell pepper, chopped
• 2 cups Italian sausage, cooked and drained
• ½ cup candied jalapenos, chopped
• 1 package of won ton wraps, 60 count

Directions:

Take first 6 ingredients and place in food processor and pulse until all is blended.  Brush back of won tons  with oil and place in muffin tin and bake at 350° for 5 minutes.  Take out of oven and place a spoonful of the mixture into the wraps and bake until cheese is melted and lightly browned.  About 2 minutes.  Then add a teaspoon of candied jalapenos to top it off with a little kick!

Kielbasa & Cabbage

This recipe is another one that has been shared and tweaked over the years from our dear friend Jack, the barber! This recipe makes up enough for 2 with a little left over.

Ingredients:

• 1 (14 oz) package of Polska Kielbasa, sliced into 1/4 inch slices
• 1 medium head of cabbage, cut into wedges
• 1 large onion, cut into slices
• 1/4 cup of candied jalapenos slices
• 1/2 cup of brown sugar
• 1 teaspoon of red chili flakes
• 1 cup of water

Directions:

In a large skillet on medium heat add the Kielbasa slices and cook until browned. Remove from skillet and place on a plate. In the same skillet add water and brown sugar, stir together. Add onions, cabbage, candied jalapenos and red chili flakes. Place lid on skillet and over medium heat continue to cook cabbage until fork tender. Remove lid and add Kielbasa slices and continue to cook for another 5 minutes. Serve with crusty bread,

Candied Jalapeño Dip by Carla Garcia via Kerry Kile

Several years ago at the Maple Leaf Festival in Baldwin City, Kansas I got to meet Carla and she introduced me to this "keep coming back for more" dip. I have to admit I fix it all the time and have a bowl in the fridge because I crave it when I'm looking for a snack. It's great for a game night or to take to family dinners as an appetizer. I'm like Carla and find I'm not good at forming a cheese ball so I put it in a pretty bowl and serve it as a dip. You can make it as a cheese ball, just share the secret how you do it. I don't really care how it's presented because the dip works well for me.  Also depending on what I have on hand, I like to add chopped pecans and/or chopped bacon.  

Ingredients:

• 2  ( 8-oz.) Cream Cheese packages, softened
• 1  ( 15-oz) can of crushed pineapple, drained
• 1/2  medium onion, chopped
• 1/2  green bell pepper, chopped
• 1/2  red bell pepper, chopped
• 2 tablespoons sugar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2  jar of Campbell's candied jalapeños, drained and chopped

Directions:

Mix all ingredients together, refrigerate for 2 hours for flavors to blend. Serve with crackers or chips. This will get spicer by day 2 then the heat will taper out. 

Having fun at Oak Park High Arts and Crafts!

We had a great time at the Oak Park High School Arts and Craft show! For our first time doing a show there we were thrilled to run into some of our Pepper Fans! These ladies were having their "Girls Day Out" and we are glad they included us in their fun!  

Chocolate Covered Candied Jalapeños

Ingredients:

• Campbell's candied jalapeño slices
• Dark chocolate
• White chocolate

Directions:

Remove seeds from slices and place on a paper towel to drain the brine (juice) off. In a double boiler add dark chocolate and melt according to directions. When chocolate is melted use a fork to dip the jalapeño rings into the melted chocolate and swirl around to coat. Place jalapeño slices on wax paper, with space between each one. In another pan, melt the white chocolate and drizzle over the chocolate coated jalapeño rings. Let cool before serving. If there are any leftover, place in a container with a lid and place in the fridge.  
 

We are at the Louisburg Holiday Mart 2017 and offering samples

Ghost Pepper Store Locations

We have several stores that can handle the heat and carry the XXX Spicy Ghost Peppers! Check back as we will update the locations.

• Bollings Meat Market in Iola, Kansas
• Consignments Affordable in Chanute, Kansas
• Beignet at the KC City Market in Kansas City, Missouri
• Do B's Burgers in Emporia, Kansas

Branching out to Kimmswick, MO at the Apple Butter Festival!

We had a fantastic time at the Apple Butter Festival 2017 in historic Kimmswick, Missouri! It's always exciting to bring our peppers to a new location. We met the friendliest people and we look forward to seeing you all next year! 

We found we were short on help and was able to recruit these two sweet girls to help us out! Olivia and Gracie made everything go smoothly and we are hoping they will be available to help us out next year! Our thanks to the gals who put on such a great show, there truly was something for everyone and we even got to try the fried Oreos, a first for us!

Olivia, Sean and Gracie made an awesome team!

When Brittany was handed her bag this is what she did! A big hug and we sure couldn't let the moment go unnoticed! 

Delivery Day

Today was My delivery day to the city. Checking in with our stores, and stocking shelves. I Started in Belton, Blue Springs, and Lee's Summit and now the shelves are all stocked up. I Met the new owner's daughter at A Thyme For Everything in Lee's Summit.  they are continuing to carry our peppers as they have found we are a pretty popular item in the store.  I’m happy that the store, Jet Green, had devoted herself to will continue on. we wish her nothing but the best in her retirement! She was one of The first shops that we approached many years ago and she welcomed us and our peppers with open arms and support!

While on the road, I received a phone call order from Trina at Clarks Custom Meats in St. Joesph and decided to make the drive and escape the city. Trina, has been sampling our peppers on the weekends and found that one little bite is all it takes for her customers to pick up a jar. She also shared that her cornbread has been taken to a new level with the addition of our peppers. She likes to drizzle half butter and honey over the top right before taking the cornbread out of the oven. I'm so going to do that!

Sometimes my GPS has a mind of its own! in a roundabout way to St. Joesph, I passed by The Farmers House, on Hwy 273 outside of Weston, MO and decided to stop and see if they would be interested in carrying our sweet peppers. Our reputation proceeds us and Johanna said she has had requests for our peppers. If I could buy my GPS a treat I would have!!! 

The Farmers House provides a variety of programs and services for youth and adults with developmental disabilities. The goal is to increase self-reliance and encourage positive social interactions through the community. the Farmer's House is a not for profit organization and proceeds from their enterprises are used to support the programs, enabling education, training, and employment of individuals with developmental disabilities. 

They have 3 locations: The one I stopped at is right off Hwy 273 North in Weston, MO. it is due to close for the season but they will take our peppers to their other locations: 415 Main Street, Weston, MO and 4740 Rainbow Boulevard, Westwood, KS. I hope this will make our Weston Pepper Fans happy and that you will go out of your way to support such a great cause. 

I feel like I've driven around the world today but the trip to Weston and St. Joesph really made my day. The fall foliage is turning and the colorful hills along the drive had me pulling over just to take in the beauty and enjoy the day. I hope you can get out and Enjoy the colors of fall!

Michele

A review of The Kansas State Fair food and our peppers!

http://www.wichitabyeb.com/2017/09/a-day-of-kansas-state-fair-food.html?m=1

Jack's Burritos

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!

Ingredients:

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

Directions:

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! 

New Pepper Fans!