Fluffy Orange Fruit Dip

1 8oz cream cheese
2 teaspoons orange zest
3 tablespoons fresh orange juice (I just use the juice from the orange that I zest)
1/4 teaspoon vanilla
pinch of salt
1 7 oz jar marshmallow cream

Beat cream cheese, orange zest, orange juice, vanilla and salt until smooth and creamy. Add marshmallow cream and beat until well combined.

I think this dip is actually better the next day. If you don't have that much time then just be sure to prepare it several hours before and place in the refrigerator until ready to serve.

This is really yummy with strawberries, apples and bananas!

Sweet and Sour Meatballs

1 pound extra lean ground beef
2 tablespoons dehydrated onion
1/4 teaspoon pepper
1 teaspoon kosher salt
1 egg, beaten
1/4 cup bread crumbs

Sauce

3/4 cup packed brown sugar
3 tablespoons flour
1 1/2 cup pineapple juice
1/4 cup white vinegar
3 tablespoons soy sauce

Combine meat and ingredients. Shape into 1 inch balls and place on a cookie sheet lined with foil and sprayed with nonstick cooking spray. Place under broiler in your oven for 5-7 minutes or until meatballs begin to brown.

In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover and simmer for 20 minutes, stirring often.

Tips: use a cookie scoop to get the meatballs all the same size. It also has a flat side so they wont roll all over the place!

You can also place meatballs in a crock pot after they have browned. Cook on low for about 3 hours.

Serve with rice.

Overnight Caramel Sticky Buns

18 Rhodes frozen dinner rolls
1 (4.6 oz) box cook-and-serve pudding mix (butterscotch or vanilla)
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup pecans, optional
1/3 cup melted butter

Spray a Bundt pan with nonstick cooking spray. Place frozen rolls evenly around pan. Sprinkle dry pudding mix, brown sugar, and cinnamon evenly over rolls. Sprinkle with pecans, if desired. Pour melted butter evenly over everything. Cover with a clean dry towel or foil and leave at room temperature overnight.

In the morning, preheat oven to 350 degrees. Bake rolls 20-30 minutes or until golden brown. Let cool for 5 minutes and then invert onto a serving platter. Enjoy!

Low Fat Raspberry Jell-o Salad

1 Tub low fat cool whip
1 Tub low fat cottage cheese
1 Small box sugar free raspberry jell-o
1 Can fruit cocktail (drained)
1 Cup chopped walnuts

Mix all together and chill at least 1 hour before serving.

Lemon Cheesecake Bars

1 yellow cake mix (the one with the pudding already in it)
8 oz cream cheese
1/3 cup sugar
1 teaspoon lemon juice
1/3 cup oil
2 eggs
1 teaspoon lemon extract (optional)

Mix dry cake mix, 1 egg and oil together until crumbly- Pour all but about 1 cup into greased 9x13 pan and press lightly. Bake at 350* for 12 minutes. Beat together cream cheese, 1 egg, lemon juice and lemon extract until light and smooth- Bake again at 350* for approx 10-12 minutes.

Homemade Lemonade

3 Quarts water
1 Tablespoon lemon extract
1 Tablespoon citric acid (I bought mine @ Kitchen Kneads)
3 Cups sugar
Lemon & lime slices to garnish.

You might want to add more or less ingredients depending on your taste!

Kitchen Kneads-Lemonade
1 Gallon water
2 Tablespoons citric acid
2 Tablespoons lemon emulsion
2-3 cups sugar