For the Cheesecake
16 oz (450 g) cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 cup cold heavy cream
1 prepared graham cracker pie crust
For the strawberry swirl
1 cup fresh strawberries, hulled and chopped
2 tbsp granulated sugar
In a small saucepan, add chopped strawberries and sugar.

Simmer over medium heat, stirring frequently, until berries soften and release juice (about 5–7 minutes). Use a blender or immersion blender to puree. Pass through a fine mesh sieve for a smoother swirl. Let cool completely.

For the blueberry swirl
1 cup fresh blueberries
2 tbsp granulated sugar
Repeat the process with the blueberries and sugar:
Simmer, mash, puree, and strain.
Set aside to cool.
Make the cream cheese filling

In a large bowl, beat cream cheese until smooth and fluffy. Add powdered sugar and vanilla, beat again until incorporated. In a separate chilled bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture in 2–3 batches until smooth and airy. Pour cream cheese mixture into prepared graham cracker pie crust. Dot spoonful’s of red strawberry sauce and blueberry sauce on top. Use a skewer or knife to gently swirl the colors into the filling. Don’t overmix — you want distinct streaks. Refrigerate at least 4 hours or overnight.

4-5 wooden skewers, soaked in water 30 minutes to prevent skewers from burning on the grill
2 lb boneless chicken breast, cut into 1″ pieces
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp seasoned or black pepper

For the sauce
1 1/4 cup mayonnaise
2/3 cup Thai sweet chili sauce
2 tsp Sriracha
2 tbsp honey

In a large bowl, combine the chicken, oil and spices. Mix to coat evenly. Skewer the chicken. In a small bowl combine sauce ingredients and mix well. Reserve some of the sauce to serve with the cooked chicken. Set the grill to medium heat and oil the grates. Grill the chicken, basting with sauce, about 6-8 minutes per side until done. Serve skewers over rice with reserved sauce for dipping or drizzling.

1 (3½-pound) spaghetti squash, halved lengthwise and seeded
2 tablespoons water
1½ cups half-and-half
1 clove garlic, grated
¾ cup julienne-cut sun-dried tomatoes in oil, drained and chopped, divided
¾ teaspoon ground pepper, divided
¼ teaspoon salt
1 (8-ounce) package reduced-fat cream cheese, cubed, at room temperature
1 cup shredded low-moisture part-skim mozzarella cheese, divided
3 cups shredded cooked chicken breast
2 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons small fresh basil leaves

Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray. Place spaghetti squash halves, cut-side down, in a baking dish. Pour 2 tablespoons water over the squash. Microwave on high, uncovered, until tender, about 12 minutes. Let stand until cool enough to handle, about 10 minutes. Scrape the squash flesh with a fork to create strands. Place in a large bowl. Place 1½ cups half-and-half in a medium saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low; add grated garlic. Cook, whisking occasionally, until reduced to about 1 generous cup, 8 to 10 minutes, whisking as needed. Stir in ½ cup sun-dried tomatoes, ½ teaspoon pepper and ¼ teaspoon salt; remove from heat. Add cubed cream cheese; whisk until smooth. Gradually add ½ cup mozzarella, about ¼ cup at a time; whisk until smooth. Add 3 cups chicken to the bowl with the spaghetti squash. Add the cheese mixture; stir and fold to combine. Pour into the prepared baking dish and top with the remaining ½ cup mozzarella, 2 tablespoons Parmigiano-Reggiano and the remaining ¼ cup sun-dried tomatoes. Bake until the cheese has melted, about 10 minutes. Increase oven temperature to broil; broil until the cheese on top is crispy and caramelized, 1 to 2 minutes. Let stand for 10 minutes. Top with 2 tablespoons basil and the remaining ¼ teaspoon pepper.

1 package uncooked tri-color rotini pasta, cooked al dente per package instructions and drained
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/2 teaspoon garlic pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup milk, or as needed
1 large tomato, chopped
1 english cucumber, chopped
1/2 cup frozen peas, thawed
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. Mix mayonnaise, ranch dressing mix, garlic pepper, and garlic powder together in a large bowl. Stir in milk until smooth. Add more milk if mixture is too thick. Place rotini, bacon, tomato, cucumber, peas, black olives, and cheese in a bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

1 (21 ounce can lemon pie filling (if you can’t find this, use a small box of instant lemon pudding and prepare to package instructions)
4 ounces cream cheese, cut into 18-20 pieces
1 box yellow cake mix
1/2 teaspoon poppy seeds (optional)
3/4 cup butter, thinly sliced
whipped cream for topping (optional)

Coat a 9×13 baking dish with spray oil. Spread lemon filling in bottom of baking dish. Arrange the cream cheese pieces over lemon filling. Sprinkle cake mix over lemon filling and cream cheese. Top with poppy seeds (if using). Place butter slices evenly over the cake mix. Bake 35-40 minutes at 350 degrees or until browned. Cool 15 minutes and serve with whipped cream (if desired).