In a pan, heat oil over Medium heat. Saute onion until tender, about 5 minutes. Remove from heat.
In a large saucepan, combine onions, brown sugar, flour and mustard.
Gradually stir in pineapple juice and chunks, vinegar and soy sauce.
Bring to a boil over Medium heat, stirring frequently.
Boil for 2 minutes, stirring constantly.
Add Lil' Smokies and stir to coat.
Serve in a crock pot set on Warm.
Brown Lil' Smokies in large frypan.
Remove from pan and place on paper towel to dry up some of the grease.
Cut biscuits in halves or in fourths depending on how much bread you desire with each sausage.
Follow cooking instructions on biscuit cans. Preheat oven.
Wrap each sausage with biscuit and place on cookie sheet or baking pan.
Bake sausage and biscuits until done and golden brown.
Remove from oven.
Serve with honey mustard sauce or your favorite sauce.
Cut each dinner roll into 4 equal pieces. Roll each fourth into a 5-inch rope. Dust with flour. Wrap each rope around each lil smokie several times and each ends under dough. Place on baking sheet sprayed with nonstick cooking spray. Bake at 350\u00b0 for 15 to 20 minutes or until golden brown.
ear it in there a lil (2-3 min).
Add
etchup, brown sugar, and Hinterland Luna Stout in a small bowl
75 degrees. Open package of Lil Smokies and drain any liquid
he garlic, rosemary,chil, mama lil's tomato paste, viegar and
slice chicken crosswise but all the way though. Stuff the veggies into the cut areas.
cover the chicken with olive oil, salt, pepper, sliceds of mozzerella cheese and italian seasoning.
add Mama Lil's into the slices also.
Bake at 400 degrees for 25 minutes and serve with a salad and bread.
Place ketchup, bbq sauce and brown sugar in crock-pot and stir.
Add in lil smokies and stir again.
Cook in crock-pot on low for 2 hours.
*I usually double or triple this recipe, depending on how many people are coming over. There are never any left over no matter how many I make.
Saute green
pepper
and
onion in butter until tender. Mix with remaining
ingredients
and cook in oven on low until ready to serve.
Preheat oven to 375 degrees.
Drain liquid from smokies. Roll out biscuits one at a time.
Cut each into 5 strips.
Wrap each strip around each smokie.
Spray cookie sheet with vegetable spray and place wrapped smokies on it.
Bake for 18 minutes or until golden brown.
Serve with mustard.
Serve immediately or can be rewarmed in microwave for 3 minutes on medium.
Mix prepared mustard and currant jelly in chafing dish or saucepan over low heat.
You could use a crock-pot on low.
Use either 'Lil Smokies or frankfurters and add to sauce and heat through.
Serve hot.
Heat jelly and peanut butter on High in microwave-safe 2-cup measuring bowl for one minute.
Stir and repeat.
Stir mix again until smooth.
Add remaining ingredients and microwave at 50% power for 2 additional minutes.
Serve with Hillshire Farm 'Lil Smokies.
Preheat oven as directed on package of crescent rolls.
Cut crescent rolls in half and cut hot dogs in half.
(If using Lil' Smokies, use whole.)
Wrap hot dogs in crescent rolls.
Place on cookie sheet and bake as directed on crescent roll package.
ggs.
To decorate the Lil Devils: the capers become eyes
Drain and rinse.
Saute lil' smokies in pan until warm
Mix brown sugar, ketchup and dijon mustard in a medium saucepan and bring to a boil on medium heat.
Pour sauce over lil smokies and simmer over low heat for 30-45 minutes.
You can also put in crockpot on low setting.
Place all ingredients in a slow cooker until sausages are tender.
Slice rolled crescent rolls right from the can in 1/4-inch slices.
Place on a cookie sheet.
Sprinkle rolls with sesame seed.
Top with a thin slice of Provolone cheese.
Place a Smokie in the middle and press down into dough.
Bake at 350\u00b0 for 8 to 10 minutes or until dough is brown.
Unroll dough, cut each triangle in half; keeping its shape. Roll lil smokies one by one.
Place on cookie sheet; bake 10 to 15 minutes on 350\u00b0 or until golden brown.
Make 35 to 45 roll ups.