Salsa Roll Ups


8 oz cream cheese, softened

16 oz sour cream

1 C miracle whip

4.25 oz can chopped black olives

1 C Sarah Jane's green tomato salsa

1 small onion, chopped fine

Juice of 1 lime

8 extra large tortillas


Mix all ingredients together in large bowl. Spread mixture thin in tortillas and roll up. Wrap in plastic and chill one hour. Slice & serve with a bowl of salsa for dipping!

Ham Sliders


​12 brioche dinner rolls

3/4 lb ham, sliced thin & shredded

12 slices Velveeta cheese

1/2 C unsalted butter

1/4 C brown sugar

2 tsp Sarah Jane's jalapeno mustard

2 tsp onion powder

1 tsp Worcestershire sauce


Preheat oven to 350 degrees. Slice rolls in half and lay out bottoms in 9x13 baking dish. Top slider bottoms with ham and then cheese slices. Place slider tops on. In a bowl, microwave butter, brown sugar, jalapeno mustard, onions powder, and Worcestershire sauce until melted - about 2 minutes. Stir together. Pour sauce over top of sliders, using brush to spread and coat evenly. Bake for 15 minutes. Makes 12 sliders.

Sarah Jane's LLC © 2013


116 S. Main Street

Argonia, KS

​​​​​(620) 435-6280

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8 oz whipped cream cheese

1/2 C Sarah Jane's jalapeno jelly


Stir together whipped cream cheese and jelly until smooth. Chill 1 hour. Serve with wheat thins or your favorite crackers.

Tartar Sauce


3/4 C mayonnaise

1/2 C Sarah Jane's jalapeno relish

1 Tbsp fresh squeezed lemon juice

1/4 tsp fresh ground pepper


Mix all ingredients together. Serve with fish.

Egg Salad


8 eggs - hard boiled, peeled & chopped

1/2 C mayonnaise

2 Tbsp Sarah Jane's jalapeno mustard

1/4 C chopped green onions or chives

1/4 tsp smoked paprika

​Salt & Pepper to taste


Mix all ingredients together, serve on bread or crackers. Makes 3 Cups.

Best Ever Potato Salad


5 lbs russett potatoes

5 bunches green onions

1 jar Claussen dill pickles (halves)

1 C mayonnaise

1 Tbsp garlic salt

​1/2 C Sarah Jane's jalapeno mustard


Cook potatoes, cool, peel, then cut into cubes. Chop onions and pickles, add to potatoes. Pour pickle juice through a strainer and set aside. Put contents of strainer in blender. Add 1/3 C of the pickle juice to blender and puree for 30 seconds, add to potatoes and stir. Stir in mayonnaise and jalapeno mustard. Add garlic salt and stir. Chill salad overnight then taste. May add 1-2 more tsp of garlic salt as needed. Best to make salad 2-3 days in advance so flavors have time to marry.



2 - 8.5 oz boxes jiffy corn muffin mix

1/3 C Sarah Jane's jalapeno mustard

15 oz can cream corn

2 eggs


Mix ingredients together, pour into greased 9x13 pan or 12-15 inch cast iron skillet. Bake 20-25 minutes at 400 degrees.

​​​Bread Bowl Cheese Dip

​Easy & delicious for game day!


16 oz crusty Italian bread

1 C Sarah Jane's green tomato salsa

1 1/2 C shredded cheddar cheese

8 oz cream cheese, softened

1 C sour cream


Preheat oven to 350 degrees Fahrenheit. Cut out top of bread and scoop out inside. Tear and save the inside pieces for dipping. In a medium size bowl, combine salsa, cheddar cheese, cream cheese and sour cream. Spoon mixture into bread opening. Place top back on bread. Wrap bread in aluminum foil. Bake 1-1 1/2 hours or until dip is heated through. Serve warm with reserved bread pieces, vegetables or chips.

Deviled Eggs

The jalapeno mustard adds just the right amount of spice and an explosion of flavor!


12 hard boiled eggs, cut lengthwise in half

5 Tbsp mayonnaise

4 Tbsp Sarah Jane's jalapeno mustard

Smoked Paprika

Salt & Pepper to taste


Remove eggs yolks and mash in a medium bowl with fork. Add mayonnaise, jalapeno mustard, salt & pepper. Mix well. Spoon yolk mixture into centers of egg whites. Sprinkle with smoked paprika.

Shrimp Burrito Bowls with Black Blean & Corn Salsa


​2 1/2 tsp chili powder

1 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp minced garlic

1 1/2 lbs shrimp, deveined & shelled

4 C rice, cooked

1/4 C feta cheese

1 Tbsp olive oil

1-2 C Sarah Jane's black bean & corn salsa


Cook rice according to package directions. Mix spices together in a small bowl and set aside. In a large skillet over medium-high heat, add 1 Tbsp of olive oil. Add minced garlic and shrimp. Sprinkle with the spice mixture, stir. Cook through and remove from heat. In serving bowls - layer rice, black bean & corn salsa, and shrimp. Top with your favorite toppings such as avocados or sour cream. You may also try substituting chicken in place of shrimp. 

Crockpot Taco Soup


1 lb ground beef, cooked & drained

15 oz pinto beans, drained

15 oz ranch style beans, drained

15 oz corn, drained

10 oz Sarah Jane's green tomato salsa

14.5 oz diced tomatoes

1 packet taco seasoning

1 packet ranch seasoning

3-4 C water

Salt & Pepper to taste


Combine all ingredients in crockpot, cook on high 4 hrs or low 6 hrs. If your family doesn't like big chunks of tomatoes, omit the tomatoes and add more salsa. Enjoy!