Roasted Red Potatoes with Bacon and Cheese

1/2 cup ranch dressing
1/2 cup cheddar cheese
1/4 cup bacon bits
2 lb small red potatoes, quartered
1 tbsp parsley

Preheat oven to 350 F. Mix dressing, cheese and bacon bits in large bowl.  Add potatoes; toss lightly. Spoon into lightly greased 13x9 inch baking dish, cover in foil.
Bake 40 min. Remove foil; bake an additional 15 min or until potatoes are tender.  Makes 8 servings.

Orange Creamsicle Jello

2 small orange gelatin packages
1 c. boiling water
1 (6oz) frozen oj concentrate
1 c. cold water (OR the juices from the canned fruit)
1 can mandarin oranges, drained
1 small can crushed pineapples, drained

Topping:
1 small pkg. instant lemon pudding
2 c. cold milk
1 c. coolwhip

Boil 1 cup water and dissolve orange jellos until clear.  Add frozen oj and fruit.  Pour into 9x13" pan.  Let set in fridge until firm.

For topping, whip together pudding and milk.  Fold in coolwhip.  Pour pudding mixture over jello and keep in fridge until ready to serve.

Roasted Asparagus

1 pound fresh asparagus
3 tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
14 teaspoon freshly ground pepper

Snap off the tough ends of the asparagus.  Arrange in a 10x15 inch baking pan with sides.  Drizzle with the olive oil.  Broil 5 to 6 inches from the heat source for 4 minutes.  Sprinkle with the sugar, salt and pepper.  Use other colorful vegetables in this recipe if desired: ie cherry tomatoes, snow peas or small onions.