Saute onion. Add lemon juice and brown sugar. Cook until sugar dissolves. Add chili sauce, Worcestershire sauce and barbecue sauce. Simmer 5 to 10 minutes. Add cocktail smokies, bring to a boil; and let simmer until heated through.
Mix together the ketchup, brown sugar, mustard and grape jam. Add Smokies and simmer. You can double the amount of Smokies to sauce, if desired.
Mix jelly and mustard together and heat in crock-pot or pan. Allow jelly to melt. Add cocktail Smokies and allow to heat.
Mix all ingredients.
Simmer in a crock pot for 1 1/2 hours.
Warm jelly with water or pineapple juice over medium heat until liquid.
Add pineapple chunks and Carolina Pride cocktail smokies.
Heat until warmed through.
Serve immediately.
Pour grape jelly and mustard over cocktail smokies and bake in slow oven until glazed well.
Serve hot or cold.
Mix mustard and jelly in a crock-pot on low heat.
(Use a wire whisk to blend these 2 ingredients together.)
Add Little Smokies and heat for an hour or so.
Serve hot.
Cook beef and onion together and drain.
Cook cocktail smokies and mushrooms and drain.
Then add the remaining ingredients and simmer for about 10 minutes.
This recipe can be cut in half.
Wrap Smokies with bacon.
Mix ketchup and sugar and pour over Smokies.
Place in a pie plate or small baking dish.
Bake at 325\u00b0 for 1 hour.
In a 2 qt saucepan, heat jelly and mustard. Add wieners and smokies. Mix well. Cook over low heat until hot, about 5 minutes, stirring frequently.
Mix all together and simmer on top of stove for 1 hour or in crock-pot for 3 to 4 hours.
Mix together in crock-pot.
Cook on high for 1 to 2 hours, or until cooked through.
Place Smokies in medium saucepan; combine with jelly and 1/2 bottle chili sauce.
Simmer over low heat until jelly melts, stirring occasionally.
When sauce is thickened, remove from heat and place in serving bowl.
Cook red beans and rice per package directions.
Poke holes in sausage with fork.
Add sausage halfway through cooking time of red beans and rice.
Finish cooking.
Mix jelly, barbecue sauce, and red wine vinegar.
Add Bryan Smokies and heat in a crockpot until hot.
Serve from chafing dish or crockpot.
Melt jelly and mustard together over low heat.
Boil Little Smokies in water a few seconds; drain and add to jelly mix. Slowly let come to a boil.
Cool and refrigerate until time to serve.
Heat again and keep warm in fondue pot or chafing dish. (Best if made one or two days ahead of time.)
Mix all ingredients.
Simmer in crock-pot for 2 to 3 hours. Serve hot.
Combine all ingredients except sausages and pineapple in a large saucepan over medium heat. Bring to a boil and let simmer for 15 minutes. Add sausages and reduce heat to low.
Simmer for 20 minutes. Add pineapple for garnish and heat prior to serving.
Heat jelly sauce, chili sauce, brown sugar and mustard.
Simmer slow for 15 minutes.
Add hot dogs and simmer 15 more minutes.
Cut bacon into 3 equal sections. Wrap a piece of bacon around each Little Smokie, securing with a toothpick. Place them in a crock pot and cover with brown sugar. Heat on high 3 to 4 hours. The brown sugar, bacon and smokies will make the sauce as they heat. Do not add any liquids.