Healthy Appetizers: Beef Marinade I | Submitted By: Debi

I use this delicious beef marinade with chuck roast packet shish kabobs before grilling.

Prepare these pennsylvania dutch meatballs early in barbecue sauce morning, and by game time they'll be ready to go.

1 cup milk
3/4 cup quick cooking oats
3 crock pot onion, finely chopped
1-1/2 teaspoons salt
1-1/2 pounds ground beef
1 cup ketchup
1/2 cup water
3 tablespoons cider vinegar
2 tablespoons sugar

Directions

In a bowl, combine brand name recipes milk, oats, onion and salt. Crumble the beef over the mixture and mix together well. Shape into 1-inch balls. Place balls into a 5-quart slow cooker.

In another bowl, combine the ketchup, water,vinegar and the sugar; mix well. Pour over meatballs. Cover and cook on low heat for 6 to 8 hours or pork roasts the meat is no candy pink.

Hot Bacon Cheese Dip

This appetizer is packed with cheese and bacon flavor. It's a real people pleaser.

2 (8 oz.) pkgs. cream cheese, cubed
4 cups shredded Cheddar cheese
1 cup half and half cream
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon prepared mustard
16 bacon stips, cooked and crumbled
Tortilla chips and/or French bread slices

Directions

In a 1-1/2-quart slow cooker, combine the cream cheese, cheddar cheese, cream, Worcestershire sauce, minced onion and mustard. Cover and cook for 2 hours or name brand the cheeses are melted; stirring occasionally.

Stir in the bacon just before you're ready to serve. Serve with warm tortilla chips and/or French bread slices.

Sausage Stuffed Mushrooms

This is an easy to prepare finger food made with mushrooms, Italian sausage, spaghetti sauce and mozzarella cheese.

24 large mushrooms
1 pound bulk Italian sausage
1/2 cup green onions, chopped
1 cup spaghetti sauce
1 cup shredded Mozzarella cheese

Directions

Preheat oven to 350 degrees. Prepare a 15x10-inch christmas gift dish with nonstick cooking spray.

Cut stems from mushrooms and set the mushroom caps aside. Chop up the mushroom stems and set aside.

In a skillet, cook the sausage over medium heat until brown. Remove the sausage with a slotted spoon.

Saute the onions and mushroom stems in the pan drippings. Stir in the spaghetti sauce and the sausage. Stuff mixture into mushroom caps. Sprinkle mozzarella cheese on top.

Place caps inside the prepared baking dish. Bake for 12 to 15 minutes or until the cheese is melted.

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