Cocktail Hot Dogs

1. 1

   Melt jelly and mustard together over low heat, stirring occasionally.

2. 2

   Boil hot dogs, cut in pieces, in water for a minute or two.

3. 3

   Drain and add them to the jelly mixture.

4. 4

   Slowly let mixture come to a boil.

5. 5

   Cool and refrigerate until time to serve. They are better if you make them a couple of days ahead.

6. 6

   Heat again and keep warm in a fondue pot or chafing dish.

7. 7

   A crock pot works well too.

* Per serving · 4 servings · Values may vary.

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