Teenie Weenies Recipes

Steps:

• Place all ingredients in your small crockpot.
• Heat on low for 3 hours, or until the sausages are piping hot.
• Serve in a chafing dish, or right out of the crock.

Steps:

• Cut each hot dog into thirds, leaving you with cocktail-sized franks. Place in the crock pot. Add onion to the crock pot as well.
• In a bowl, combine chili sauce, preserves, and mustard; mix well. Add to the crock pot and gently mix to coat.
• Cover and cook on low for 3 to 4 hours.
• Stir well and then serve up the hot dogs with extra sauce on top!

Steps:

• Use mini cocktail weenies and place on PretzelCrisps®. Drizzle with honey mustard to celebrate baseball season! Bonus: Use Honey Mustard & Onion PretzelCrisps® for added flavor!

Steps:

• Preheat the barbecue to high heat. Bring a saucepan of water to simmer over medium-high heat, then drop in smokies and cook for 5 minutes. Take out smokies and grill them for 5 to 7 minutes, or until plumped up and starting to ooze cheese. While weenies are grilling, heat up Choucroute and toast hot dog buns. Place a layer of Choucroute in each bun and add a smokie on top. Serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Cook bacon in a frying pan over medium heat for 10 to 15 minutes, or until crispy. Add onion and saute for 5 to 7 minutes, or until translucent. Add sauerkraut, Riesling and Spice Sachet, then cook for about 45 minutes, or until liquid is reduced by two-thirds. Remove from the stove and allow to cool. Refrigerate for 24 hours for the flavors to develop. Choucroute will keep in the refrigerator for up to 1 month.
• Yield: 1 quart
• Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string.

Steps:

• In a large skillet, combine the hot dogs, baked beans, ketchup, cider vinegar, Worcestershire sauce, garlic powder and parsley. Mix to blend, and bring to a boil. Turn heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Wrap hot dog pieces in bacon pieces and secure with toothpicks. Arrange on a baking sheet.
• Broil the hot dog pieces until bacon is crisp, turning once or twice, 3 to 5 minutes per side. Transfer to a serving platter.
• Melt butter in a saucepan and stir in brown sugar. Place over medium heat and bring to a boil, stirring until brown sugar has dissolved. Serve hot dog pieces with brown sugar sauce drizzled on top.

Steps:

• In a saucepan, combine the first five ingredients; mix well. Add hot dogs; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until heated through.

Steps:

• Stir barbeque sauce and grape jelly together in a slow cooker; add cocktail sausages and stir.
• Cook on Low for 2 to 3 hours.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
• Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.