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.
ix well.
Add the Little Smokies (drain out the liquid from
can be cookie sheet with rack inserts) with aluminum foil.
Make
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 large frying pan, add onion and olive oil, cook until transparent, add tomatoes or canned tomatoes with juice, stir in honey, barbecue sauce, sugar or splenda, yellow mustard, brown sugar.
Cook about ten minutes on low heat, stir.
Add green peppers and little smokies sausages.
Cook for about 10 to 15 minutes.
Serve over macaroni or rice.
Simmer Little Smokies in sweet and sour sauce until smokies look glazed.
Serve hot.
Bring little smokies and the preserves to a
For each pound of little Smokies, cover with one jar Heinz chili sauce in crock-pot.
Cook for at least 1 hour 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.
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).
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)
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 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.
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.
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.
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.
Wrap each Little Smokie in 1/4 slice of bacon (seam side down). Place in baking dish in rows.
Spread brown sugar on top.
Cover with foil and refrigerate overnight.
Bake in 375\u00b0 oven for 30 minutes or until brown and bubbly.
Serve with toothpicks.
To make dipping sauce, whisk all sauce ingredients together in a small mixing bowl.
Pre-heat oven to 375 degrees.
Unroll dough and cut into little triangles. Roll each smokie in a triangle and place on a cookie sheet.
Brush with butter.
Bake at 375 degrees until golden, about 10 minutes.
Serve warm with sweet mustard dipping sauce.