Pump-Up-the-Jam Cocktail Weenies

Name: Pump-Up-the-Jam Cocktail Weenies
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT3H30M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 14 servings
Ingredients: 14 hot dogs with about 40 calories and 1 gram of fat or less each; 3/4 cup very finely chopped yellow onion; 1 cup chili sauce (the kind found by the ketchup); 3/4 cup low-sugar grape preserves; 1 1/2 teaspoons Dijon mustard

Recipe courtesy of Lisa Lillien

Show: Hungry Girl

Episode: Girls' Night

Pump-Up-the-Jam Cocktail Weenies

0 Reviews

Level: Easy
Yield: 14 servings
Nutritional Analysis

Per Serving

Calories

88

Total Fat

1 grams

Sodium

692 milligrams

Carbohydrates

14.5 grams

Protein

5.5 grams

Sugar

8.5 grams

Total: 3 hr 40 min
Prep: 10 min
Cook: 3 hr 30 min

Level: Easy
Yield: 14 servings
Nutritional Analysis

Per Serving

Calories

88

Total Fat

1 grams

Sodium

692 milligrams

Carbohydrates

14.5 grams

Protein

5.5 grams

Sugar

8.5 grams

Total: 3 hr 40 min
Prep: 10 min
Cook: 3 hr 30 min

Ingredients

14 hot dogs with about 40 calories and 1 gram of fat or less each

3/4 cup very finely chopped yellow onion

1 cup chili sauce (the kind found by the ketchup)

3/4 cup low-sugar grape preserves

1 1/2 teaspoons Dijon mustard

Directions

Special equipment:

crock pot

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!