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Betty’s Sweet and Spicy Cocktail Wieners Recipe

In this video, Betty demonstrates how to make Sweet and Spicy Cocktail Wieners. These are great for parties, and for all of you planning a Super Bowl Party, these would be perfect! You can make them in a slow cooker, and just leave it plugged in, so that they are hot whenever you need themβ€”at home, or if you take them for pot luck. The cocktail wieners are cooked in a wonderful sauce of red currant jelly and dipping mustard, and the taste is superb! Ingredients: 1 pound cocktail wieners (I used Hillshire Farms Lit’l Smokies, but they do not have to be smoked; also, they can be just regular hot dogs, cut into ΒΎ-inch lengths.) 10 oz. red currant jelly (I strongly recommend red currant jelly, but, if you cant find it, you may use raspberry preserves, grape jelly, or other jelly of your liking.) 6 oz. prepared mustard (I used Herlocher’s dipping mustard, because that is my favorite mustard, but, if you cant find it, you may use any prepared mustard that you like.) toothpicks for serving assorted crackers Combine 10 oz. red currant jelly with 6 oz. prepared mustard in a slow cooker. (You may use a double boiler, or even a regular pot on the stove, but you will need to watch those carefully.) Add 1 pound of cocktail wieners, and stir to coat completely. Turn the slow cooker to HIGH, and cook the cocktail wieners for about 4 hours, stirring occasionally, to let the wieners absorb the flavor of the sauce. You may turn the slow cooker to low, to keep the wieners hot until you are

25 Responses to “Betty’s Sweet and Spicy Cocktail Wieners Recipe”

  • bettyskitchen:

    @WermGut Thanks for your sweet compliments. Your cocktail wieners should come out great, cooked on the top of the stove.
    –Betty πŸ™‚

  • WermGut:

    I’ve seen many variations for this, but I think I’ll give your version a try. I tried a barbeque & grape jelly combo and just didn’t care for it. I don’t have a slow-cooker…sold it at a yard sale, since I always thought the slow-cooker made certain recipes taste funny, esp. Italian-based chicken dishes, so I think I’ll just simmer this on the stove-top for a considerable time. Thanks for sharing, and btw the way, may I (respectfully) say, you’re very pretty & I like your hairstyle, Betty.

  • 64CSAR:

    Deary you seem a little nervous infront of the cam D: theres nothing to be nervous about everyone messes up in a vid once in a while plus , we’ll love ya either way πŸ˜‰

  • bettyskitchen:

    I’m glad the meatballs turned out great! I hope your friends like the chili cheese fries, as well! Thanks for yout lovely comment!
    –Betty πŸ™‚

  • wildman649:

    They were great Every one loved them at our game of cards. This week I made your chilli fries so simple and so good we will be eating that on a regular basis. haha I found your channel late so I have a years recipees to try and enjoy .

  • bettyskitchen:

    I hope you enjoyed the cocktail wieners! The black currant jelly should have worked fine! Thanks for your sweet comment!
    –Betty πŸ™‚

  • wildman649:

    Going to make this tommorow night for our friends I could only find black current jelly and i also have to settle for honey mustard but i know this going to be popular and yummy thanks. Betty

  • bettyskitchen:

    Thanks for continuing to watch my channel! And thanks for remembering that old video! It took a while to pay off, but that’s my total pay so far! I always appreciate your comments!
    –Betty πŸ™‚

  • skabibble:

    I remember that video, lol. That is cool that Herlochers sent you some freebies!! Glad to have you back Betty:) Sorry I haven’t sent a message sooner, I’ve been watching since your return! Its great to see your recipes and field trips again:)

  • craig9843:

    Sorry Betty!…..I know you have many comments to read or have read, but I think it’s apricot preserves and crushed pineapple….this lady at my church makes it.

  • bettyskitchen:

    That sounds good! I have made the cocktail wieners wrapped in crescent roll dough, and dipped in mustard, which must be very similar. I hope you enjoy this version!
    –Betty πŸ™‚

  • bettyskitchen:

    Thanks! I appreciate that!
    –Betty πŸ™‚

  • bettyskitchen:

    I hope you get to try it, just to know what it’s like. You can set a limit beforehand!
    –Betty πŸ™‚

  • bettyskitchen:

    Thanks so much! I hope you enjoy it! You are very welcome for the recipe!
    –Betty πŸ™‚

  • bettyskitchen:

    Hi Amy,
    You can probably tell that I am struggling to keep up with my comments! It’s so nice of you to check on me and comment on my recipes! I sincerely appreciate our friendship!
    Love to you and yours,
    –Betty πŸ™‚

  • bettyskitchen:

    Sounds wonderful! And the kielbasa would be great, as well! Thanks for the great tips!
    –Betty πŸ™‚

  • bettyskitchen:

    All of those sound great! I hope everyone is taking notes! You can take this idea, and make it to your own taste!
    –Betty πŸ™‚

  • bettyskitchen:

    This dish is *perfect* for just about any party! I’m glad you like the looks of it! Thanks for commenting!
    –Betty πŸ™‚

  • bettyskitchen:

    Thanks!
    –Betty πŸ™‚

  • bettyskitchen:

    Thanks for your sweet comment! You are welcome for the recipe!
    –Betty πŸ™‚

  • bettyskitchen:

    All of those versions sound good! I’ve had the grape jelly and chili sauce, but not the apricot preserves and crushed pineapple–that sounds intriguing! Thanks for the nice comment!
    –Betty πŸ™‚

  • bettyskitchen:

    Thanks for your lovely comment! I hope you enjoy the recipe!
    –Betty πŸ™‚

  • bettyskitchen:

    Thanks so much!
    –Betty πŸ™‚

  • bettyskitchen:

    The online store also has information about stores located in your state where you can buy the mustard.
    –Betty πŸ™‚

  • bettyskitchen:

    It couldn’t be easier! And, it tastes great! I hope you wnjoy the recipe!
    –Betty πŸ™‚

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