Christmas Appetizers for Everyone

Posh Piggies

Posh Piggies


  • 1 Lbs. – Sweet Italian Sausage Links (Johnsonville)
  • 1 – Sheet Puff Pastry (thawed)
  • 1 – Egg
  • 2 Tbs. – Mayonnaise
  • 2 Tbs. – Dijjonaise
  • ¼ cup – apricot jelly


  1. Cut the sausage links into 36 half- inch 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. Set aside on a plate to cool while you get the pastry ready.
  2. Lay the pastry out on your work surface then break the egg into a small dish and brush the entire surface of the pastry. Using a mini cookie cutter (I used a star) cut out 36 shapes from the pastry.
  3. Place the meat onto a baking sheet and cover each one with a piece of pastry and secure in place with a tooth pick. Bake in a 400 degree oven for 18-20 minutes.
  4. While the piggies are baking mix the jelly, mayo and mustard in a small dish, these are good served hot, warm and room temp. Dip and enjoy!
Meatloaf Cupcakes

Meatloaf Cupcakes



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
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
2 large eggs
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


3 tablespoons chopped chives
4 pieces of bacon cooked and them chopped


  1. Preheat oven to 350°.
  2. 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.
  3. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
  4. 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.
  5. 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 – although they need to be stiff enough to pipe on top.
  6. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.
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  • bookerc1

    On the sausage/puff pastry appetizer, you never mention what to do with the mayo and Dijjonaise. Is it a dip for after baking? Do you put it on the puff pastry?

    • Brans2sassy

      I was wondering the same. I assumed it was for dipping, but who wants to dip a meatball in mayo? Yuck!

      • Megan

        Hmmmm. Who said it was a meatball? Looks like sliced sausage to me and you aren’t just dipping it in mayo its a combination of stuff. Don’t knock it til ya try it

    • While the piggies are baking mix the mayo, mustard and jelly in a small dish, these are good served hot, warm and room temp. Dip and enjoy!

  • plumpmermaid

    Maybe brush a little of the mayo/mustard on the sausage before you top with crust?

  • Deb

    My family loved these and the dipping sauce, (I did add extra apricot preserves)

  • Kathy

    can you use fillo dough instead of puff pastry

  • Karen Farrell

    I tried to make the puff pastries and they puffed up really high and we couldn’t use them. What do you think I did wrong??

  • Mary

    Do you think the pre-made croissant stuff can work in place of the puff pastry?

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