Jessica's Strawberry Cheesecake Bites

Recipe courtesy of: Jessica McCoy


1 lb large strawberries

8 oz. cream cheese, softened (can use 1/3 less fat)

3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)

1 tsp vanilla extract

graham cracker crumbs


Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.


Chicken (or Pork) Scarpiello


6 boneless chicken cutlets
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
1 egg, beaten with 2 TBS water
3 cloves garlic, sliced
1 cup chicken stock
1/2 cup white wine
½ cup sliced black olives
1 cup whole tomatoes, chopped
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 pinch ground black pepper

2 tsp fresh or dried parsley


Season the flour with paprika, salt and pepper. Dip cutlets in egg, then dredge into the flour, shake off excess.

In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.

To same skillet, add garlic. Sauté until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (4-5 minutes).

Return chicken to skillet, add in tomatoes and olives, cook until sauce is thick and chicken is heated through (2 to 3 minutes) toss in the parsley and serve over thin spaghetti.