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.
ix well.
Add the Little Smokies (drain out the liquid from
Roll sausages around in pan of liquid smoke.
Bake at 325\u00b0 (uncovered) for about 30 minutes (or until desired amount of grease is out of sausages).
Remove from liquid smoke and grease. Put in barbecue sauce before serving.
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.
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).
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.
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.
Slice up hot dogs and smoked sausage.
Put into crock-pot with Little Smokies and picante sauce.
Let them simmer for approximately 8 hours, stirring occasionally.
Place smokies in boiler and set aside. Combine jelly and mustard in a separate boiler and place over low heat until thoroughly blended and melted, stirring occasionally. Pour over Little Smokes and place boiler over low heat until mixture begins to bubble. Serve hot.
Mix barbecue sauce and grape jelly together; pour over Little Smokies in crock-pot.
Cook on high until hot; turn to low to keep warm.
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.
Simmer Little Smokies in sweet and sour sauce until smokies look glazed.
Serve hot.
Bring little smokies and the preserves to a
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 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.
rease to drain.
Wrap Little Smokies each with one strip of
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)
For each pound of little Smokies, cover with one jar Heinz chili sauce in crock-pot.
Cook for at least 1 hour on low.