Easy Christmas Appetizers for Everyone - Recipes & Me (2025)

• 1 lb natural turkey sausage links I used Jennie-O
• 1 sheet sheet puff pastry thawed
• 2 Tbsp mayonnaise
• 2 Tbsp Dijonnaise
• 1 egg (for brushing
• 1/4 cup apricot jelly (or sub with apple, peach or your favorite)

• PREHEAT oven to 400°F/

• SLICE the sausage links into half inch thick slices.

• BROWN the meat on both sides in a frying pan over medium high heat. No need to fully cook at this time, all you want is to get both sides a little crispy.

• COOL – Set aside on a plate to cool while you get the pastry ready.

• PREP the pastry by laying it out on your work surface.

• CRACK the egg into a small dish, beat it, then brush the entire surface of the pastry with the scrambled raw egg to glaze

• CUT OUT – Using a mini cookie cutter (I used a star) cut out shapes from the pastry.

• PLACE the meat onto a baking sheet and cover each one with a piece of the cut pastry and secure in place with a toothpick.

• BAKE in a 400°F / 204.444°C oven for 18-20 minutes.

• MIX the jelly, mayo and mustard in a small dish while the piggies are baking.

• These Posh Piggies are good served hot, warm and room temp.

• Dip and enjoy!
  

• 1 lb natural turkey sausage links I used Jennie-O
• 1 sheet sheet puff pastry thawed
• 2 Tbsp mayonnaise
• 2 Tbsp Dijonnaise
• 1 egg (for brushing
• 1/4 cup apricot jelly (or sub with apple, peach or your favorite)

• PREHEAT oven to 400°F/

• SLICE the sausage links into half inch thick slices.

• BROWN the meat on both sides in a frying pan over medium high heat. No need to fully cook at this time, all you want is to get both sides a little crispy.

• COOL - Set aside on a plate to cool while you get the pastry ready.

• PREP the pastry by laying it out on your work surface.

• CRACK the egg into a small dish, beat it, then brush the entire surface of the pastry with the scrambled raw egg to glaze

• CUT OUT - Using a mini cookie cutter (I used a star) cut out shapes from the pastry.

• PLACE the meat onto a baking sheet and cover each one with a piece of the cut pastry and secure in place with a toothpick.

• BAKE in a 400°F / 204.444°C oven for 18-20 minutes.

• MIX the jelly, mayo and mustard in a small dish while the piggies are baking.

• These Posh Piggies are good served hot, warm and room temp.

• Dip and enjoy!
  

• Meatloaf
• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1 teaspoon dried oregano
• 2 garlic cloves minced
• 1 cup ketchup divided
• 2 large eggs
• 1 1/2 pounds ground beef extra lean (raw)
• 1 cup bread crumbs
• 2 tablespoons prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• Mashed Potatoes
• 4 cups cubed peeled Yukon gold potato about 2 pounds
• 1/4 cup 2% reduced-fat milk
• 1/4 cup low-fat sour cream
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Garnish
• 3 tablespoons chopped chives

DIRECTIONS:

• Preheat oven to 350°.

• Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

• Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

• Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

• While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain.Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk (just remember that they need to be stiff enough to pipe on top).

• Put the potatoes into apastry bag with a wide star tipand pipe the mashed potatoes on top of the meatloaf. Sprinkle with chopped chives.

• one watermelon
• 1 cup crumbled feta cheese
• 2 tbsp. basil leaves
• ¼ cup balsamic vinegar
• salt to taste

Directions:

• 1. Slice the watermelon in half then use amelon ballerto carve out rounds of the watermelon.

• 2. Slice a small piece from one side of the watermelon so it creates a flat surface. This will make it stable on the plate. On the other side, carve out a small groove with the melon baller so it can be filled with feta cheese.

• 3. Place each round on a platter, flat side down, add a small droplet of balsamic vinegar, top with feta, and add a small basil leaf. Lightly salt each melon cup and eat up! YUM!