Grilled Potato Skins

2 large baking potatoes
2 tbsp butter, melted
2 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/2 tsp pepper
1 cup shredded cheddar cheese
3 strips bacon, cooked and crumbled
2 green onions, chopped
Sour Cream

Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inch on potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper. Brush on both sides of potato skins.

Grill potatoes, skin side up, uncovered over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position them over indirect heat; grill 2-3 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

Hot Spinach Artichoke Dip

2 packages (8oz each) cream cheese
1/2 cup mayo
1 can artichoke hearts
10 oz package chopped spinach
1/2 cup grated parmesan cheese
2 cloves garlic
1 cup Italian cheese
1 tsp garlic powder
2 tsp basil
juice of 1/2 lemon
salt
pepper
1-2 tsp cayenne pepper
1/2 cup sour cream
1 cup mozzarella

Beat cream cheese and mayo. Drain and chop artichoke hearts. Thaw and drain spinach. Add all ingredients except mozzarella cheese to cream cheese and mayo. Top with mozzarella. Bake in 9" dish at 350 for 20-25 minutes.

Grandma Vi's Meatballs and Sauce

Meatballs:
1 1/2 lbs ground beef
3/4 cup milk
1 1/2 cup soft bread crumbs
1 1/2 tsp salt
1 tsp pepper

Sauce:
3/4 cup water
3/4 cup ketchup
1/3 cup water or apple cider
2 tbsp Worcestershire Sauce
4 1/2 tbsp sugar
3/4 cup chopped onion
3/4 cup chopped green pepper

Blend all meatball ingredients. Form small meatballs. Place in baking pan. Mix all sauce ingredients together. Pour sauce over meatballs. Bake at 350 for 30 minutes.