Easy Appetizers! Beef Wellington & Bacon Wrapped Sausages...

Words can not express how happy my tummy is when I eat these little treats.

Both recipes are so easy to make, with only a few ingredients- it's a win win for everyone involved!

My family got together just before Christmas- we had some cousins in town, and new babies to see... it was a great night to celebrate with good food. Finger foods. And there are some pretty good cooks in the family.

Here's all our shoes... I thought it was a funny sight.

Happy Baking!

Beef Wellington Pockets

Puff pastry
Melted butter
2 cups diced mushrooms
2 petite sirloins, patted dry and seasoned with salt and pepper, bite size
More butter
Salt and pepper to taste

Take your puff pastry sheet and butter with a pastry brush. Fold in half and cut length wise into 3 strips. Fold strips into a small square, placing into your small muffin tin. Repeat until 48 have been done. This will use about 16 sheets.

Tip: keep the puff pastry covered with a damp towel. This will prevent cracking and drying.

In a large frying pan, add 2 tbsp. butter and saute mushrooms 3-4 minutes stirring once. Remove mushrooms and juices and pour both into a bowl. Add 2-3 more tbsp. butter, and place the seasoned meat into the hot pan, being careful not to overcrowd. This will help your meat brown faster.

Once your meat is browned on one side- pour all the meat into the bowl with the mushrooms, with juices. Spoon equal amounts of meat and mushroom mixture into each puff pastry shell. Bake at 15 minutes at 375 degrees or until golden brown. Serve warm.

Bacon Wrapped Sausages

1 lb bacon strips, cut in half length wise
Tooth picks
1 pkg. (30 pieces) sausage links (I used Hillshire Farms Cheddar Stuffed)
1/2 cup brown sugar

Wrap your sausages with bacon and secure with toothpick. Place on your baking sheet. Repeat until all sausages are covered. Sprinkle with brown sugar and bake at 375 degrees for 20-25 minutes. Remove from the oven and serve warm. These will go fast! You may want to double the recipe.