Raspberry Lemon Fruit Dip

1/2 cup raspberry reduced fat cream cheese spread (from 8 oz. container), softened
1/2 cup marshmallow creme
1 container (6 oz.) Yoplait original lemon burst yogurt (or 3 oz. lemon and 3 oz. raspberry)
Assorted fresh fruit

1. Mix cream cheese and marshmallow cream in medium bowl with wire whisk until smooth. Stir in yogurt.

2. Serve dip with fruit.

*This fruit dip was served at our friend's Josh & Lindsay Lillie's wedding*

Fruit Milk Shake

7-9 frozen strawberries
1/2 apple cut up
1 ripe banana
3/4 cup low fat or skim milk
1/4 tps. vanilla

Put all ingredients in blender and blend well, one serving.

Roast Pork & Vegetables

3 medium baking potatoes, cut into 1 inch chunks
3 medium zucchini, cutin itno 1 inch thick rounds
2 medium onions, halved and lsiced 1/2 inch thick
8 garlic cloves, peeled and smashed
2 Tbsp plus 1 tsp. olive oil
4 sprigs fresh rosemary
2 1/4 lbs. boneless, center cut pork loin, tied if desired.

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss vegetables with garlic and 2 Tbsp olive oil, rosmary sprigs, 2 tsp. salt and 1/4 tsp. pepper.

2. Rub pork with remaining oil; season generously with salt and pepper. Place on top of vegetables.

3. Roast, tossing vegetables occasionally, until and instant-read thermometer inserted into pork registers 150 degrees, 35 to 45 minutes. let pork rest 5 minutes. Slice thinly; serve with vegetables.

"Enchilatas"

1. Spread each tortilla with refried beans, cooked brown rice, shredded cheese, and small amount of leftover meat.
2. Pour large or small can of enchilada sauce over all after placing in baking dish, and top with more shredded cheddar cheese.
3. Bake, uncovered at 350 degrees for 30 minutes.
4. Serve with tossed salad, very filling! And quick and easy way to use leftovers. Invent your own variations!

Amish Breakfast Casserole

Cook together, then drain: 1 lb. diced bacon or sausage pieces, 1 medium onion, chopped.

Combine: 6 eggs, lightly beaten, 4 cups shredded hash browns (thawed), 2 cups shredded cheddar cheese, 1 1/2 cups cottage cheese (small curd), 1 1/4 cup shredded swiss cheese.

Stir in bacon mixture. Transfer to 13 x 9 inch baking dish. Refridgerate overnight. Remove from refrigerator first thing in the morning, at least an hour prior to baking. Bake uncovered 35o degrees for 35-40 minutes or until set and bubbly. Let stand 10 minutes, before cutting.

Yeild: 12 servings.

*Made for Christmas Brunch*

Jazzy Gelatin

Dissolve in a bowl: 1 pkg. orange gelatin, 2 cups boiling water.

Add: 1 cup. ice cubes, 1 can mandarin oranges (15 oz. drained), 1 can crushed pineapple (8 oz. drained) 1 can orange juice concentrate (6 oz. thawed)

Refrigerate overnight or until firm. Top with green grapes and garnish with fresh mint.

Yields: 12 servings

*Mom made this for Christmas brunch a few years ago.*

Dinner Sausage Sensation

Adjust amounts to servings needed:

1. slice and heat smoked turkey sausage or kielbasa.

2. Saute favorite vegetables with minced garlic and olive oil.

3. Add cooked pasta and dash of olive oil. Parmesan cheese, thyme, marjoram, salt and pepper to taste.