Campbell Gardens

Candied Jalapeños & Candied Habaneros


Wonton Sausage Appetizer

won-ton-appitizer wrap




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


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!

We borrowed this recipe from Blue Rivers Edge in KC.  We just kicked it up by adding our candied jalapeños on top!

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Campbells Cranberry – Candied Jalapeño Relish



This recipe is amazingly quick and easy to make.  The flavors are bright with a nice zippy tang.


2 medium oranges, washed, seeded and roughly chopped

1/4 cup candied jalapeños, take seeds out of you don’t want to spicy

1 cup sugar

1 lb. fresh cranberries

1/2 cup chopped pecans


Place orange chunks and candied jalapeños into food processor and pulse until finely chopped.  Add the sugar and pulse 3-4 more times.  Add the cranberries and continue to pulse until berries are roughly chopped.  Adjust sweetness with sugar, if needed.  Transfer cranberry mixture to a bowl, cover and refrigerate the day before allowing for flavors to meld.  Before serving add chopped pecans