ix well.
Add the Little Smokies (drain out the liquid from
Simmer Little Smokies in sweet and sour sauce until smokies look glazed.
Serve hot.
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.
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).
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.
For each pound of little Smokies, cover with one jar Heinz chili sauce in crock-pot.
Cook for at least 1 hour on low.
Mix together and heat in pot.
Add little smokies and heat. (I usually make a double batch and put them in a crock pot)
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.
Bring little smokies and the preserves to a
rease to drain.
Wrap Little Smokies each with one strip of
Warm little Smokies in Catalina dressing.
Serve warm as appetizers.
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.
Bring all glaze ingredients to a slow boil.
Add cocktail franks.
Reduce heat to med-low and cook 20 minutes, stirring occasionally.
Place in a crock pot (on low) or a chafing dish to keep warm.
Serve with toothpicks.
You can easily double or triple this recipe.
Add little smokies to barbecue sauce and heat in microwave until hot (about 2-3 minutes) stir every minute.
Heat cooked spaghetti up (about 2-3 minutes).
Serve smokies in BBQ sauce over the spaghetti and top with cheese. Serve with leftover vegetables from the fridge.
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.
Mix all ingredients, except Smokies.
Cook on stove top until thick.
Add Smokies.
Serve warm.
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.
Mix jelly and chili sauce in crock-pot and heat.
Pour Smokies and cook until tender; keep warm.
Place smokies and picante sauce in crock-pot and cook on high for 1 hour and stir occasionally.
Brown meatballs; drain.
Place in crock-pot.
Add Smokies. Dice bell peppers into bite size pieces.
Drain pineapple chunks (reserve liquid); add to crock-pot.
Heat in small saucepan the juice from pineapple, 1/4 cup brown sugar, cornstarch and soy sauce; stir until thick.
Pour mixture over ingredients in crock-pot.
When thoroughly heated, serve!