Cowboy Deviled Eggs

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!

Ingredients:

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

Directions:

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

The Journey

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. 

Candied Jalapeño Pineapple Pork

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! 

Ingredients

• 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

Directions

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. 

Pork Tenderloin and Garlicky Sweet Sauce

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! 

Ingredients

1 pork tenderloin, (I used a lemon herb marinated loin but plain would work fine)

candied pickle brine

Directions

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!

Baked Brie with Raspberries, Pecans and Sweet Jalapeños

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.

Ingredients

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

Directions

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.

Candied Pickle Store Locations

Check out our Reviews page to see what others have to say!

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. 

Kansas Locations:

• 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 

Missouri Locations:

• 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

Oklahoma

• The Back Porch, Chouteau

 

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