Simmer Little Smokies in sweet and sour sauce until smokies look glazed.
Serve hot.
Place smokies in a 6-quart crock pot.
Pour in barbecue sauce and water.
Bring to a boil, then simmer.
Serve once smokies plump up (about an hour).
Serve with potato chips.
ix well.
Add the Little Smokies (drain out the liquid from
Bring little smokies and the preserves to a
Thoroughly cook the Smokies in bacon grease.
Heat the jelly and sauce together in a saucepan.
Place Little Smokies in a chafing dish; cover with the sauce.
In crock-pot, put little smokies, jar of jelly and 4 tablespoons mustard.
Set crock-pot on high until all ingredients are melted.
Set crock-pot on low and enjoy.
Great for parties. Makes a delicious finger food.
Brown little smokies in a large saute pan.
Combine bbq sauce and marmalade in a bowl. Pour over sausages.
Saute about 5 minutes until heated through.
Can transfer mixture to crock pot if want to keep warm for extended period of time.
**Variation: combine all ingredients in crock pot and wait til sausages plump up (should take about 3 hours on low).
rease to drain.
Wrap Little Smokies each with one strip of
Warm little Smokies in Catalina dressing.
Serve warm as appetizers.
Mix together and heat in pot.
Add little smokies and heat. (I usually make a double batch and put them in a crock pot)
For each pound of little Smokies, cover with one jar Heinz chili sauce in crock-pot.
Cook for at least 1 hour on low.
Brown Little Smokies in a skillet and drain on a paper towel. Place in a saucepan and add mustard and currant jelly.
Simmer for 45 minutes.
ut smokies in thirds and top with Hillshire Farm Lit'l Smokies(R
Cut bacon into 3 equal sections. Wrap a piece of bacon around each Little Smokie, securing with a toothpick. Place them in a crock pot and cover with brown sugar. Heat on high 3 to 4 hours. The brown sugar, bacon and smokies will make the sauce as they heat. Do not add any liquids.
Separate dough along perforations into 8 triangles; cut each lengthwise into thirds.
Wrap dough around Hillshire Farm little smokies or wieners.
Press ends together to seal.
Bake as directed on dough package.
Makes 48 appetizers.
Mix first 5 ingredients. Layer corn, cheese, smokies and tomatoes and then Doritos last in a casserole dish.
Top with cheese.
Bake 425 degrees for 45 minutes (some ovens may take less time.
Preheat oven to 350 degrees.
Cut bacon in thirds and wrap 1 piece around each little smokie. Skewer the little smokies and place skewers over a deep casserole dish so that bacon grease will drip down.
Sprinkle with brown sugar.
Cook 15 minutes, flip, and then cook an additional 15 minutes.
Remove little smokies from oven and broil until bacon has reached desired crispness.
Combine all ingredients, except Little Smokies, in a heavy saucepan.
Cook over medium heat until boiling.
Boil 5 minutes. Reduce heat; add Little Smokies and simmer 5 minutes.
Keep warm over low heat in a chafing dish or slow cooker.
Heat Little Smokies as directed on package.
Mix jam and bbq sauce in saucepan, cook over medium heat until jam is mixed well, stirring occasionally.
Stir in lemon juice.
Remove from heat, blend in peanut butter.
Stir in beef broth, return to heat, bring just to a boil.
Place jam mixture and Little Smokies in slow cooker.
Set on low heat, serve warm.
May add more beef broth if sauce is too thick for preference.
Place little smokies in a slow cooker.
Pour barbecue sauce on top.
Stir frequently and cook on low until hot.
I use 3 or 4 packages of little smokies to each bottle of barbecue sauce.