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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cheddar-Beer Weenies

Makes: 8 to 10 servings
Prep 45 mins Bake 400°F 30 mins Chill  overnight Heat 4 hrs to 5 hrs  (low)
Cheddar-Beer Weenies
Ingredients
  • 1 14 - 16  ounce package  beef cocktail wieners
  • 12 - 16  slices  bacon, cut crosswise into thirds
  • 2  tablespoons  butter
  • 1  cup  finely chopped onion (1 large)
  • 2  cloves  garlic, minced
  • 1  cup  beer
  • 1/2 16  ounce jar (about 3/4 cup)  cheddar pasta sauce or one 10.75-ounce can condensed cheddar cheese soup
  • 1  teaspoon  bottled hot pepper sauce (such as Cholula brand)
  • 1/2  teaspoon  chili powder
Directions The day before::

1. Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil or parchment paper. Tightly wrap each cocktail wiener in a piece of bacon; secure with a wooden toothpick. Place in the prepared baking pan. Bake for 30 to 35 minutes or until bacon is brown and slightly crisp. Cool for 10 minutes. Remove and discard toothpicks. Place wieners in a storage container; cover and chill overnight.

2. Meanwhile, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic; cook for 5 to 8 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in beer, pasta sauce, hot pepper sauce, and chili powder. Transfer to a storage container; cover and chill overnight.

Tailgate day::

3. Transfer cocktail wieners and sauce mixture to a 1 1/2-quart slow cooker with a car adapter. Cover and reheat on low-heat setting for 4 to 5 hours or until heated through.

4. Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep cocktail wieners warm on warm-heat setting.

From the Test KitchenTip:
  • If you like, double the recipe and use a 3 1/2- or 4-quart slow cooker with a car adapter.
Must-have equipment:
  • 1 1/2-quart slow cooker with a car adapter
  • Insulated carrier
Nutrition Facts (Cheddar-Beer Weenies)
  • Servings Per Recipe 8,
  • cal. (kcal) 500,
  • Fat, total (g) 46,
  • chol. (mg) 88,
  • sat. fat (g) 18,
  • carb. (g) 6,
  • Monosaturated fat (g) 19,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 2,
  • pro. (g) 14,
  • vit. A (IU) 243,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1211,
  • Potassium (mg) 249,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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