Oranged Glazed Smokies Recipes

Steps:

• In a large microwave-safe bowl, combine the first five ingredients. Add sausages; stir to coat. , Cover and microwave on high for 3-4 minutes or until bubbly, stirring three times.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking powder, nutmeg, cloves, cinnamon, and salt.
• Beat the shortening and butter with an electric mixer until smooth. Add the sugar and beat until combined. Mix in the chopped almonds and orange zest. Gradually add the flour mixture to the butter mixture and stir until combined.
• Transfer the cookie dough to a lightly floured surface and roll it into a rectangle about 13 inches long. Cut the dough into 3 1/2-inch rectangles using a fluted pastry wheel or sharp paring knife. Place the cookies on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, about 12 minutes. Allow the cookies to cool slightly on the baking sheets, and then transfer them to a wire rack to cool completely.
• Combine the sifted confectioners' sugar, the orange marmalade, and the orange juice and stir well. Spread the glaze on the cookies and garnish with sliced almonds, if desired.

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

Steps:

• 1. Preheat and prepare a Crock Pot, chaffing dish or fondue pot to lowest setting.
• 2. In a large mixing bowl combine brown sugar, flour, and mustard.
• 3. Make a well and gradually add in vinegar and orange juice. Stir well.
• 4. Transfer to Crock Pot or heat source.
• 5. Add cocktail weiners.
• 6. Stir gently. If becomes too thick add small amounts of diluted OJ with water until you reach the correct consistency of a glaze.
• 7. Cook on low till only heated thoroughly, about 30 minutes.
• 8. * Tip: I make the glaze ahead of time and allow to heat on med-high - lower heat to low and add cocktail weiners allowing about 30 minutes to cook before serving time. Enjoy!

Steps:

• Using a vegetable peeler, peel strips thinly from 2 oranges; remove any white pith from strips with the point of a sharp knife; cut strips into thin julienne strips.
• With sharp knife, peel oranges removing all white pith; cut oranges horizontally into 4 slices for easy serving; reshape oranges and hold together with small wooden skewers.
• Place orange strips in small pan, cover with water, bring to boil, boil uncovered 10 minutes, drain; combine sugar and water in pan, stir over medium heat until sugar has dissolved; add orange strips to this mixture.
• Boil the syrup gently, uncovered, approximately 10 minutes or until orange strips are transparent and glazed; remove strips immediately from pan, place on lightly oiled plate.
• Return pan to heat, boil syrup uncovered further 5 minutes or until syrup turns pale golden brown; remove from heat immediately, quickly add extra water, stir for a few minutes to dissolve toffee.
• Return to heat and stir for a few minutes extra to dissolve any remaining toffee in bottom of pan; remove from heat, allow to cool a few minutes then stir in Grand Marnier and lemon juice; allow syrup to cool 5 minutes.
• Pour cooled syrup over oranges, add glazed orange strips, cover with plastic food wrap, refrigerate several hours or overnight; remove wooden skewers from oranges just before serving; serve orange topped with the orange strips and with some of liqueur syrup.
• Serve with whipped cream separately.

Steps:

• Combine 1st 5 ingredients. Add sausage, stir. Microwave on high until bubbly stirring after a minute.

Steps:

• 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.