STRAWBERRY RHUBARB MARSHMALLOW CAKE
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I got this recipe from a cute lady I worked with back when I had a job outside of the home...so about 10 years ago. It is a keeper for sure and a totally delectable way to use up all that seasonal rhubarb! I think rhubarb is a love/hate thing. If you are one of the haters, use all strawberries in this recipe. Enjoy!

1 pkg. white cake mix+ ingredients called for on box
1 pkg. (12-16 ozs) frozen strawberries, thawed OR
use half fresh or frozen (and thawed) rhubarb and half of the strawberries
1 small pkg. strawberry jello
1 bag miniature marshmallows
whipped topping to top finished cake with (optional)

Preheat oven to 350 and grease 9 X 13 pan very well with cooking spray. (The marshmallows tend to stick). Line pan with marshmallows. Combine fruit of choice with jello powder until dissolved; set aside. Mix cake using ingredients and directions on the box. Pour batter over marshmallows. Finally, pour fruit mixture over cake batter. Bake for app. 40 minutes or until the cake pulls away from the sides. Serve warm or at room temperature with a dollop of whipped cream.

EASY CROCKPOT ROTISSERIE CHICKEN
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This is such an easy way to cook chicken on one of those busy days! It doesn't brown and crisp up like ones cooked on an actual rotisserie, but it makes for moist chicken that is wonderful eaten as is or shredded/chopped to use in recipes. I found this recipe on one of my favorite Weight Watcher's blogs Aimee's Adventures.

1 4-6 lb. whole chicken
olive oil cooking spray
seasoned salt
lemon pepper

Clean chicken and remove innards. Spray with olive oil spray (or drizzle with olive oil). Sprinkle with desired saesonings. Spray inside of crockpot with cooking spray. (Do not put any water in the crockpot). Roll some balls of aluminum foil in the bottom of the crockpot. The chicken is going to sit on these. Cook on High for 4-6 hours. (Note: this will not come out the same if cooked on Low.

CakeMixPeanutButterCupCookies

CAKE MIX PEANUT BUTTER CUP COOKIES

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Thanks to Cookies and Cups, I now have a fast, yummy, EASY cookie recipe!

1 (18.25 oz) box chocolate cake mix
2 eggs
1/3 c. canola or vegetable oil
1 8 oz. bag Reese's Minis (or equivalent peanut butter and milk chocolate chips)

Preheat oven to 350. With your mixer, beat together cake mix, oil and eggs until combined.

Add Reese's Minis or peanut butter and chocolate chips. Mix on low until evenly incorporated. Roll the dough into tablespoon sized balls and place on a parchment lined baking sheet. Cookies will spread some. Bake for 8-9 minutes.

GRILLED MALIBU CHICKEN

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Six Sisters Stuff posted this and I just happen to have chicken thawing in the fridge with no plan for it. It reminded us of the one Sizzler has on their menu that I grew up ordering and loving. This one is a little more grown up and had fewer carbs, though! The changes I made to my family's taste were: omitting the pineapple (although grilled pineapple is really good-especially fresh pineapple- have you tried it?), and making a simple dipping sauce of mayo, mustard, and a little agave or honey.

6 boneless/skinless chicken breasts
12 slices deli ham (thin)
6 slices canned pineapple, reserving juice
6 slices Swiss cheese
1/2 c. pineapple juice

4 T. unsalted butter, melted
2 T. BBQ seasoning (I used Famous Dave's)
1 T. yellow mustard
1 T. honey
1 T. molasses
2 tsp. Worcestershire sauce
1 tsp. chili powder

Put a breast in a gallon zip top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan. Repeat with the remaining breasts. Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour. Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside. Grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes. Flip each breast and ring, brush with the sauce, and cook another two minutes. Move the chicken to the indirect part of the grill and brush the top of each with the sauce. Top each breast with two slices of ham and drizzle the ham with the sauce. Put a slice of cheese then a pineapple ring on each breast and drizzle again with the sauce. Continue cooking with the grill lid down until the internal temperature reaches 160º, about 10 minutes.