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.
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.
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.
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.
*If using large Smokie links, cut in thirds.
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.
pening and draining the Lil Smokies, take one Lil Smokie and place it
ectangle, and roll up a lil smokie in each one. Make sure
cut strips in bacon into 1/3's.
wrap 1/3 cut bacon strips around each lil' smokie and secure with a toothpick.
place one layer of bacon wrapped smokies in bottom of crockpot.
cover completely with brown sugar.
repeat with layer of bacon wrapped smokies.
repeat layering until you finish w/a layer of brown sugar.
cook in crock pot approximately.
3-4 hours.
you'll first want to wash and trim the jalapeno peppers.Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.
In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the ...
ear it in there a lil (2-3 min).
Add
Preheat oven to 350 degrees.
Lightly grease a 1 1/2 quart casserole.
Cut smokie links into bite size pieces.
Combine cottage cheese, sour cream, chives, flour, worcestershire, salt and garlic salt.
Carefully mix with cooked, drained noodles and smokie links.
Turn into prepared casserole.
Sprinkle with parmesan cheese.
Bake until lightly browned and bubbly.
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.
Wrap each Smokie link with bacon and secure with toothpick. Place on cookie sheet and sprinkle with brown sugar over each one. Place in 350\u00b0 oven.
Bake until bacon looks done.
In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.
In a saucepan over medium heat, combine the cocktail sauce and grape jelly. Mix in the little smokie sausages. Cook 5 minutes, or until the sausages are hot.