Pump-Up-the-Jam Cocktail Weenies
Pump-Up-the-Jam Cocktail Weenies
Prep: 10 minutes
Cook: 3 - 4 hours
Ingredients
14 hot dogs with about 40 calories and 1g fat or less each
3/4 cup very finely chopped onion
1 cup chili sauce (the kind found by the ketchup)
3/4 cup low-sugar grape preserves/jelly
1 1/2 tsp. Dijon mustard
Directions
Cut each hot dog into three cocktail-sized franks. Place in a slow cooker, and top with onion.
In a medium bowl, thoroughly mix chili sauce, preserves/jelly, and mustard. Add to the slow cooker, and gently stir to coat.
Cover and cook on low for 3 - 4 hours.
Stir well before serving.
MAKES 14 SERVINGS
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Publish Date: 2017-10-02