PAULA DEEN'S COLD NIGHT SOUP

Ingredients:
1 lb. ground chuck
1 onion, chopped
2 19-oz cans hearty vegetable soup
1 15-oz can lima beans
1 14.5-oz can diced tomatoes
1 11-oz can whole kernel corn
1 10-oz can diced tomatoes with green chiles

Directions:
In a large skillet, combine ground chuck and onion; cook over medium heat until beef is browned and crumbles. Drain well. In a 6-quart electric slow cooker, combine beef mixture and remaining ingredients. Cover and cook on high for 4 hours.

My variation (I made a HUGE stock pot of this so I used a lot of ingredients).

Ingredients:
3.5 to 4 pounds ground chuck
1 onion
3 cans Progresso vegetable soup
1 can Progresso southwest vegetable soup
2 cans lima beans
2 cans diced tomatoes
1 can Rotel
2 cans yellow & white corn
1 can white beans

This recipe was featured in January/February 2008 Cooking With Paula Deen magazine. Amy Davis insisted that I try it and it certainly is a keeper!

WEIGHT WATCHER'S 0 POINT TORTILLA SOUP

Ingredients:
1 C onions, chopped
2 garlic cloves, chopped
3 green onions, chopped
2 (12 oz.) cans diced tomatoes
4 C low-fat chicken broth
1/3 C salsa
1/2 red pepper, chopped
1/2 green pepper, chopped
3-4 celery ribs, chopped
1/3 C fresh cilantro
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp basil
4 T fat free sour cream
4 T flour, to thicken

Directions:
Simmer onions, garlic and green onions in a pan until tender. Put all ingredients in a pot, simmer until all veggies are tender.

Note: you can add chicken but divide the points by 9 servings.

HOT ROTEL DIP

Ingredients:
1 lb hot sausage
1 lb ground beef
1 medium pkg Velveeta
1 medium pkg Mexican Velveeta
1 medium jar Pace Picante Sauce, hot
1 can Rotel

Directions:
Brown sausage and beef and drain. Put meat into crockpot. Cut cheeses into 1-inch cubes and add to crockpot. Add picante sauce and Rotel. Cook on medium-high heat until cheeses have melted. Serve with Frito Scoops or Tostitos.

FIVE MINUTE KEY LIME PIE

Ingredients:
1/4 cup water
1 pkg (4 serving size) sugar-free lime flavor gelatin
2 containers (6 oz.) fat-free key lime pie yogurt
1 tub (8 oz.) Cool Whip
1 graham cracker crust

In microwave-safe measuring cup heat water on high for 45 seconds to 1 1/2 minutes or until boiling. Whisk in gelatin until dissolved. In large bowl whisk together gelatin mixture and yogurt. Fold in Cool Whip. Carefully spread in crust. Refrigerate at least 4 hours or until set. Store in refrigerator.

Recipe found on Keebler pie crust packaging.

DEEP FRIED TURKEY MARINADE

Ingredients:
1 bottle Italian salad dressing
2 T salt
2 T Creole seasoning (Tony's)
2 T worchestershire sauce
1 T tabasco sauce
1 T celery salt
2 T cayenne pepper
1 tsp garlic salt
1 tsp onion salt
1 tsp lemon pepper
2 tsp Greek seasoning
1 packet powdered chicken bouillon
1 tsp meat tenderizer
2 tsp Accent

Mix all seasonings (except Italian dressing) in quart jar with 2 cups warm water. Shake well. Add Italian dressing and shake. Let sit for at least 1 hour. Strain through a coffee filter or clean nylon stockings. Using a 3 to 5 cc syringe, inject the liquid into turkey. Rub the strained seasonings over the surface of the turkey. Let turkey marinate in refrigerator overnight.

DEEP FRIED TURKEY RUB

Ingredients:
1 1/2 tsp crushed red pepper
1 1/2 tsp black pepper
1/2 tsp Accent
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
3 T salt

Mix together. Rub on turkey at least 12 hours in advance.

I rub this on the turkey after injecting the marinade.

CROCK POT CARAMEL PIE

Ingredients:
1 14 oz. can fat-free sweetened condensed milk
1 6 oz. pkg. reduced-fat graham cracker crust
1 8 oz. container Cool Whip, thawed
1 Heath or Skor candy bar, coarsely chopped

Directions:
Pour milk into a 2 cup glass measuring cup; cover with foil. Place in 3-4 quart crock pot. Add very hot water to crock pot to reach level of milk in measure. Cover with lid; cook on low 9 hours (milk should be the color of caramel).

Pour caramelized milk into crust; let cool. Spread Cool Whip over pie. Sprinkle with chopped candy bar.