Cocktail Wieners

1 (16 ounce) package little smokie sausages

1 (8 ounce) jar cocktail sauce 1 (8 ounce) jar grape jelly

DIRECTIONS:

1.	In a saucepan over medium heat, combine the cocktail sauce and grape jelly. Mix in the little smokie sausages. Cook 5 minutes, or until the sausages are hot.

Pizza Pinwheels

1 (8 ounce) can refrigerated crescent roll dough 2 cups shredded mozzarella

cheese 24 slices pepperoni 1 (14 ounce) can pizza sauce

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
3.	Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

Cocktail Meatballs

1 pound lean ground beef 1 egg 2 tablespoons water 1/2 cup bread crumbs 3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce 3/4 cup chili sauce 1 tablespoon brown sugar 1 1/2 teaspoons lemon juice

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
3.	Bake in preheated oven for 20 to 25 minutes, turning once.
4.	In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving. I used ground sausage and they turned out with lots of spicy goodness!

Tortilla Pinrolls

INGREDIENTS:

1 (8 ounce) package cream cheese, softened 1 cup sour cream 1 (1 ounce) package dry fiesta- style ranch dressing mix

1 cup chunky salsa 1 1/2 cups shredded Cheddar cheese 10 (10 inch) flour tortillas

DIRECTIONS:

1.	In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
2.	To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.