Easy Christmas Appetizers for Everyone

• 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!
  

• 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!
  

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 a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with chopped chives.

Directions:

• 1. Slice the watermelon in half then use a melon baller to 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!