Combine onion and butter in a 1 1/2-quart microproof casserole.
Cover and cook on 90 (Saute) for 3 minutes, or until onion is transparent.
Add 1/4 cup water and stir in remaining ingredients except cocktail wieners.
Cover and cook on High for 2 1/2 minutes, or until sauce is bubbly.
Stir in cocktail wieners. Cover and cook on High for 4 minutes, or until wieners are hot. Let stand, covered, for 2 minutes.
Serve warm; use toothpicks to spear individual wieners.
In a 4-quart saucepan over medium heat, combine cranberry sauce and chili sauce. Break the cranberry sauce into smaller pieces with wooden spoon to speed up the melting process. Stir and heat until the cranberry sauce is melted. Add the cocktail wieners and cook until the wieners are heated. Use toothpicks for serving.
Mix mustard and jelly in saucepan over low heat.
Add cocktail wieners to sauce and heat through.
Serve hot.
Combine cocktail wieners, sweet chile sauce, sriracha, and chicken broth in a multi-functional pressure cooker (such as Instant Pot(R)). Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Garnish with cilantro and serve immediately, or switch to the Keep Warm setting.
Heat chili sauce and jelly until jelly dissolves.
Add cocktail wieners.
Heat the above until smooth.
Add cocktail wieners and heat. Keep Warm.
Mix and simmer until jelly is dissolved and thickened.
Add cocktail wieners and heat through.
Serve warm.
Wrap bacon around cocktail wieners and secure with toothpick. Roll in brown sugar and bake at 350\u00b0 until bacon is done, about 25 minutes.
Stir together mustard and jelly.
Stir in wieners.
Cook on High for 7 to 8 minutes or until serving temperature.
Combine barbecue sauce, sugar and seasonings in a 1 1/2-quart bowl.
Cover.
Microwave on High for 2 1/2 minutes, until hot. Stir in wieners; cover.
Microwave 4 to 6 minutes, stirring once. When hot, serve with cocktail picks.
Makes about 1 quart.
Mix first 4 ingredients in slow cooker. Simmer about 15 minutes. Add pineapple with juice and wieners. Simmer until wieners are done.
Cut wieners into 1-inch pieces.
Combine bourbon, catsup, brown sugar, onion, oregano and rosemary if desired, in saucepan. Bring to simmering boil and add wieners.
Simmer until tender. Refrigerate overnight in sauce if possible.
Serve in chafing dish in hot sauce.
Yield:
4 dozen pieces.
Mix wieners with barbecue sauce.
Let set overnight in refrigerator.
Drain wieners.
Separate rolls into triangles, then cut in half.
Wrap triangles around each wiener.
Bake as directed on package of crescent rolls.
Combine all ingredients, but wieners, in large saucepan. Bring to a boil and pour into crock-pot.
Next, brown wieners slightly in frying pan and then mix with sauce in crock-pot.
It's best to do this at least 2 hours ahead so they can simmer on low in crock-pot before serving.
Serve with toothpicks directly from crock-pot.
Check them occasionally to be sure they do not dry out.
Combine ingredients, except wieners, in crock-pot on medium heat.
Add wieners.
Simmer on medium to high for 2 to 3 hours. The longer they simmer, the better they are.
Heat all ingredients together in a saucepan until jelly is thoroughly melted.
Whip until smooth.
Place wieners in a dish and cover with sauce. Keeping them warm in a crock-pot works best.
Mix jelly and mustard.
Cook on low heat until blended and smooth.
Add wieners and simmer for 30 minutes.
For small portions or servings example:
make a portion of 2 to 1, 2 tablespoons of jelly, 1 tablespoon of prepared mustard and prepare the same.
If too sour to your taste, add a small amount of brown sugar.
Mix mustard and jelly together; heat.
Add wieners.
Simmer until wieners are thoroughly heated.
Mix mustard and jelly together and cook on low heat until dissolved.
(A crock-pot is excellent for this dish.) Place the wieners into the mixture.
Cook for about 15 to 20 minutes.
Mix mustard and jelly.\tHeat in a double boiler.
Slice wieners and add to sauce.