Campbell Gardens

Candied Jalapeños & Candied Habaneros

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Sweet With A Little Kick Mix



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


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 1 hour, stirring every 15 minutes.  Spread on cookie sheet to cool.

Our Thanks to Betty in Versailles, Mo for sharing!

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Candied Jalapeño Bacon Chicken Rolls



8 chicken tenders, flattened and cut in two

3 oz. cream cheese, softened

8 candied jalapeño, slices cut in half and seeded

8 slices bacon, cut in half

1 cup brown sugar

2 tablespoons Cajun seasoning


Preheat oven to 350°. Flatten chicken tenders in a zip lock plastic bag.  Flatten to 6 inches long and 4 inches wide and then cut in half. Place 1/2 teaspoon of cream cheese on top of each tender.  Add 1/2 slice of candied jalapeño to the top of cream cheese.  Roll chicken to enclose cheese mixture.  Wrap with one piece of bacon.  Mix together brown sugar and Cajun seasoning and spread out on plate. Roll chicken in mixture and place toothpick in middle.  Place on a foil covered broiler rack and bake for 30-35 minutes or until bacon is crisp. 

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Campbell’s Sweet & Spicy Cheese Ball



8 oz. cream cheese, room temperature

1/2 cup cheddar cheese, shredded

2 tablespoons cilantro, chopped

1 clove garlic, minced

1/4 teaspoon cumin

1 teaspoon lime juice

1/2 teaspoon Worcestershire sauce

2 tablespoons candied jalapeños, seeds removed, chopped

6 slices bacon, cooked and crumbled

Salt to taste

1/4 cup pecans, chopped and roasted

crackers for serving


Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin,lime juice, Worcestershire sauce, half of the chopped candied jalapeños and half of the crumbled bacon.  Taste and adjust seasonings and add salt.

Place the roasted pecans and remaining chopped candied jalapeños and bacon on a plate.  Stir together so well mixed. With your hands roll the cheese mixture into a ball, then place on the plate and roll in the candied jalapeños, bacon and pecans until covered.

Chill covered for at least an hour before serving.  Serve with crackers.


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Mr. Campbell’s Bacon, Candied Jalapeno Cheeseburger Soup

Cheeseburger soup


1 pound lean ground beef

1 pound bacon

1/4 cup Campbell Gardens Candied Jalapenos, chopped

1 medium onion, chopped

1 cup carrots, shredded and chopped

2 stalks of celery, chopped

1 teaspoon salt

1/2 teaspoon pepper

4 cups of chicken broth

4 cups of potatoes, cut into ½ cubes

4 tablespoons of butter

1/4 cup of flour

1 1/2 cup of milk

1 pound of Velvetta Cheese, cubed

1/2 cup of sour cream


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 Campbell’s candied jalapenos, onion, carrots and 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!