Ingredients

• 4 (8-oz) fresh ready-to-cook stuffed burger patties
• ½ cup sun-dried tomatoes in oil (drained)
• ½ cup ranch salad dressing
• ¼ cup barbecue sauce
• 4 hamburger buns
• 4 slices American cheese

Steps

1. Preheat grill. Place burgers on grill and close lid (or cover loosely with foil); grill 3-5 minutes on each side or until 160°F (for medium).
2. Note: Burgers may be cooked in grill pan preheated on medium-high. Lightly coat pan with oil. Cook time will be about the same.
3. Place tomatoes, dressing, and barbecue sauce in food processor (or blender). Process 1 minute or until smooth. Spread tomato mixture on top halves of buns.
4. Top each burger with 1 slice of cheese; then place burgers on buns. Serve.

Ingredients

• ½ of a (20-oz) frozen pound cake
• 1 fresh pineapple (peeled/cored)
• 2 cups blueberries
• 1 cup sour cream
• ½ cup light brown sugar
• ½ teaspoon ground cinnamon

Steps

1. Cut pound cake in half (reserve remaining half for another use); set aside to thaw.
2. Cut one-half of the pineapple into bite-size chunks and place in medium bowl (reserve remaining half of pineapple for another use); add blueberries. Whisk together in second medium bowl, sour cream, brown sugar, and cinnamon; chill until ready to serve.
3. Stir fruit (and any juices) into sour cream mixture. Cut cake into eight slices. Serve fruit sauce over cake. (Makes 8 servings.)