Cooking Mommy: Sweet & Spicy Little Smokies

Sunday, September 6, 2009

Sweet & Spicy Little Smokies

Ok, so if you look at the ingredients, you might think, what in the world??? I know I've had something like this in the past, and when I remember looking up recipes for it, I thought the same thing. But trust me, these are really yummy and a big hit. If I was on the receiving end, I would think, "Amber, you have lost your mind!" These are sweet and spicy (not hot, just flavorful) and oh so yummy! You can make these with meatballs as well instead of the little smokies. Make your own meatballs or buy them premade. But, if you've never had these, you HAVE to try them. This made a LOT of sauce, so I will put on here what I used, but I think next time, for 4 packages of little smokies, which is a lot, I will use the medium jar of jelly and only 2 jars of chili sauce. I didn't need quite so much for this amount of smokies.

Ingredients
4 packages of little smokies (see note at top about this)
32oz jar of grape jelly
3 12oz jars chili sauce

Directions
Drain your packages of little smokies of extra juice, and throw all of them in the bottom of your crockpot. Cover in the jar of grape jelly and spread around a little. Pour chili sauce over top of that, and turn your crockpot on high for the first 2-3 hours and then on low or warm just to keep them warm for your party. You can also do these on the stovetop if you want to get them done sooner, but you might want to throw them in a crockpot on low or warm afterwards to keep them hot for the party's appetizer. Stir well, dip a few out, and eat!!!

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.