crockpot Little Smokies

2 packages of Little Smokies (I like to use one beef, one cheese-filled)
1 jar of apricot jelly (18 oz)
1 bottle of chili sauce (12 oz)
1 tsp ground chipotle pepper
1 tbs stone ground mustard

Heat on high for two hours. Turn to low or warm until ready to serve.

This is an easy potluck dish.

Menu through 10/14

I thought this blog would be such a handy way to track our menu but I keep forgetting to use it. Too many plates to keep spinning.

So what did we eat this week?

Tonight: Pacific Reuben sandwiches (replace the usual corned beef with smoked salmon. mmmmm)
Saturday dinner: beerbrat sausages with porter cheese and sliced raw apples. Simple but fabulous.
Friday dinner: I went to a Creativity Night for Bible study ladies. I took little smokies (my own recipe. I'll post it)
Thursday dinner: sundried tomato sauce over fettucine.
Wednesday dinner: tamales.
Tuesday dinner: grilled salmon on a green salad. with capers and blue cheese dressing.
Monday dinner: Chinese takeaway.