1 pound ground chuck

8 jumbo sesame seed buns

1 cup shredded lettuce

4 slices American cheese

salt

Sauce:

1/4 cup mayonnaise

2 Tablespoons sweet relish

2 Tablespoons ketchup

2 teaspoons water

Sauce: In a small container, combine the mayo, relish, ketchup, and

water. Set aside.

Carefully form the beef into eight equal sized, round patties about

4″ in diameter. Do this on waxed paper. Discard the top half of four

of the eight buns. Toast the the buns until golden. The extra bottom,

or “heal” is your middle bun, or “club”.

After the buns are toasted, grill your freshly formed beef patties.

Salt liberally. Cook for about two minutes, then turn and add another

dash of salt. Cook for about another two minutes.

While the beef is cooking, dress your Big Boy buns as follows:

Put half the sauce on the toasted bottom, and the other half on the

middle, adding 1/8 cup of lettuce to each. The slice of cheese goes

on top of the lettuce on the true bottom bun.

When the beef is done, drain excess fat by tilting the patty to the

side while holding it to the spatula with your free hand. Put one

patty on each dressed bun, stack the center (non-cheese) patty/bun

on top of the bottom (cheesed) patty/bun. Finish by placing the

toasted crowns on top.

Exported from MasterCook

Lime Cream Cheese Cake

1 pkg Lime cake mix with  pudding

18 1/2-oz package

1/2 c Margarine softened

3/4 c Milk

2 Eggs

8 oz Cream cheese softened

1/4 c Sugar

1 tbsp Lime juice

1 tsp Lime zest

1/2 c Nuts chopped

Cut margarine into cake mix until mixture is crumbly. Set aside 1 cup

of crumbs for topping. Add milk and eggs to remaining crumb mixture.

Beat 2 minutes. Pour into a greased 9×13-inch pan; set aside.

Combine cream cheese, sugar, lemon juice, and grated lemon rind; beat

until smooth. Drop by teaspoons onto cake batter. Add nuts to

reserved crumb mixture, and sprinkle over batter. Bake at 350

degrees for 35 to 40 minutes.

Note. Even better the second day.

From the startingcooking.com blog we have 9 Healthy Halloween Treats.

9 Healthy Halloween Treats

posted Oct 29, 2007 in Other by Jessica Howard

It was still summer when giant bags of Halloween candy started appearing on store shelves. Then, the bakeries and cafes upped the ante, pushing the fluourescent-orange-frosted cupcakes and cookies. You’re conflicted: the adult in you hates Halloween hype, but the 10-year-old still salivates at the sight of all that sweet stuff. The good news is that you and your kids can enjoy plenty of Halloween goodies without going into sugar shock. Here are some ideas for Halloween treats with a healthy twist.

Guacamole Dip with Chips
Was POINTS® value of  6
Now POINTS® value of  4
Servings  8

1 Haas avocado, peeled and pitted
1 can (15 oz.) small white beans, rinsed and drained
1 TB fresh lime juice
1 medium tomato, diced
2 TB fresh cilantro, chopped
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
8 oz. Baked Tostidos Bite Sized Triangles
Combine avocado, beans and lime juice in a food processor; process until blended and smooth.
If you don’t have a food processor, mash ingredients together with a fork.

Transfer mixture to a medium bowl and fold in tomato and cilantro. Season to taste with salt and pepper.
Serve guacamole with baked chips on the side.

Yields about 1/4 cup of guacamole and 1 ounce of baked chips per serving.

Guacamole Dip

3 large Avocados (mashed)
1 small tomato (diced small)
3 T. Onion (diced small)
garlic salt to taste
chili powder to taste (optional)

Mash avocados then add all other ingredients. Mix well. Serve with
tostado chips.
May double recipe.
You could also add some finely diced jalapenos if desired.