Mix and simmer until jelly is dissolved and thickened.
Add cocktail wieners and heat through.
Serve warm.
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.
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.
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.
Heat chili sauce and jelly until jelly dissolves.
Add cocktail wieners.
Heat the above until smooth.
Add cocktail wieners and heat. Keep 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.
Simmer in slow cooker for 1 hour or until heated thoroughly.
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 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 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.
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.
he chipotle-orange sauce and cocktail wieners and stir to blend. Close
Heat and melt grape jelly.
Add mustard to taste.
Add wieners. Cook in crock-pot, low setting for at least 3 hours; stirring occasionally.
Wrap wieners in 1/3 strip bacon and attach with toothpick. Place in casserole dish and cover with brown sugar.
Bake at 350\u00b0 for approximately 1 hour or until brown sugar is hot and bubbly.
Mix together mustard and jelly.
Heat until dissolved.
Then add wieners.
Simmer for exactly 1 hour on low heat.
Mix chili sauce, grape jelly and soup mix together in crock-pot.
Spray with Pam first.
Add wieners and stir until coated.
Cook on low for 4 to 6 hours.
Mix first 4 ingredients in slow cooker. Simmer about 15 minutes. Add pineapple with juice and wieners. Simmer until wieners are done.