Spinach and Brie Chicken
Ingredients
Serves 4
Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese, cut into 8 slices

Directions
Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. (I sprayed the top side of the chicken with a little bit of Pam to help browning a bit)

Susan posted Blueberry Dump Cake...

BLUEBERRY DUMP CAKE
Printed from COOKS.COM

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1 (20 oz.) can crushed pineapple, undrained
2 c. fresh blueberries
1 box yellow cake mix
1 c. chopped pecans (optional)
1/2 lb. melted butter

Dump pineapple into ungreased cake pan. Dump blueberries on top.. Dump cake mix on top and spread evenly. Sprinkle pecans over top and pour melted butter over all. Bake at 350 degrees for 1 hour. Serve warm or cold. Very good!
Serves 10.

Enjoy this:

STRAWBERRY CAKE

1 qt. fresh strawberries
1 c. sugar
2 c. flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. shortening
1 c. milk
butter
Light cream or whipping cream

Slice strawberries. Sprinkle with 1 cup sugar; let stand 1 hour. Heat oven to 450 degrees. Grease round 8 inch layer pan. Measure flour 2 tablespoons sugar, baking powder and salt into a bowl. Cut in shortening until mixture looks like meal. Stir in milk just until blended. Pat into pan.

Bake 10-15 minutes or until golden brown. Split short cake while still warm. Spread with butter; fill and top with berries. Serve warm with cream.