Viral Dark Chocolate Blueberry BItes

 

The best no-bake dessert you’ll make all year! These blueberry chocolate bites are rich, chewy, chocolatey and addictive. They taste like luxury chocolate truffles from a gourmet chocolate shop with a soft blueberry center, rich dark chocolate shell; it’s the perfect sweet and salty bite. It involves no baking and simple ingredients - a perfect mid-summer treat! Go find this on Tiktok and Youtube - you will not be disappointed!

Ingredients

• 1 cup dried blueberries

• 1 cup almond flour

• 2 tbsp maple syrup

• ¾ cup dark chocolate

• 1 tbsp coconut oil

• fleur de sel

• dried blueberries

Process

1. In a food processor, blend, until thick and moldable, the blueberries,  flour, and maple syrup. 

2. Handroll into 2-bite sized balls

3. Freeze 10–15 minutes

4. Make the chocolate shell by melting chocolate and coconut oil

5. Dunk frozen balls in melted chocolate to cover. 

6. Dry dunked balls on a parchment paper lined sheet

7. To finish, top with fleur de sel and a single dried blueberry. 

The Viral Cottage cheese Elotes Dip

 

We've hit that point in middle age where are bodies are starting to demand certain changes. Heading towards a more vegetable based diet is inevitable at this point. High Protein diets are also of a strong focus right now. 

Ingredients

1 can Del Monte street corn (drained)

1 16oz tub 2% @daisy cottage cheese

1 cup boneless skinless shredded chicken breast

1/4 cup chopped cilantro

1 jalapeno

2 tbsp crema   

3 tbsp Chipotle Tabasco

2 tbsp Tajin 

1/3 cup queso Fresco cheese

Juice of 1 lime 

 

Process 

 

1. Blend your cottage cheese and throw that into your bowl 

2. Shred chicken breast, chop cilantro, chop jalapeno and chuck it in the bowl 

3. Add the rest of your ingredients and mix it super well 

4. Throw it in the fridge for 2 hours before serving to let the flavors marinate 

5. Pair it with chips, meat, tacos or just eat it with a spoon. 

 

Meme's Tomato Pie with Duke's Mayo!

 

See the Tiktok sensation yourself! Meme is a southern hoot! Follow MeMe's Recipes on Instagram for more recipe inspo!

 

Ingredients

 1 frozen, deep-dish pie crust

2-4 fresh summer tomatoes,  peeled and sliced

1 medium onion, chopped

olive oil 

1 cup of Duke’s mayonnaise

1 ½ cups grated, sharp cheddar cheese

1 egg, beaten

 For the Topping

1 stick of butter, melted

3 small sleeves of butter crackers (like Ritz), crushed

 

Process

1. Preheat oven to 325 degrees. 

 

2. Bake pie crust about 5 minutes.

 

3.  Peel and slice tomatoes (approximately ¼ inch thick) 

 

4. Sauté onion in oil in a medium pan. 

 

5. In a bowl mix mayonnaise, cheese and egg, until well acquainted.

 

6.  Make two layers of tomatoes in pie crust. 

 

7.   Add salt and pepper, to taste. 

 

8.  Spoon onion mixture evenly over tomatoes.  

 

9. Place the mayo mixture on top and push mixture to edges to touch pie crust in order to the seal pie.

 

10. Bake in preheated oven for 30 minutes on the bottom rack. 

 

11. Now kick it up a notch and add a toppin'! Remove pit from oven and add topping (crackers mixed with melted butter). 

 

12. Then bake an additional 15 minutes. 

 

"Oh happy dance y'all!" See if for yourself here! 

 

 

Meme's Vidalia Onion Pie

 

Ingredients

Crust: 1¼ cups crushed Ritz crackers (about 1 sleeve plus a bit more), 1 stick melted butter
Onions: 2 cups packed, thinly sliced Vidalia onions, 1 tbsp butter (for sautéing)
Filling: ¾ cup whole milk, 2 large eggs (slightly beaten), ¾ tsp salt, ¼ tsp black pepper
Topping: 1 cup (or more) shredded sharp cheddar cheese, a light sprinkle of paprika (smoked paprika recommended)  

Instructions

Prepare Crust: Lightly grease a 9-inch pie plate. Mix the crushed Ritz crackers and melted butter together, then press firmly into the bottom and slightly up the sides of the pie plate. Set aside.  
Sauté Onions: Melt 1 tablespoon of butter in a skillet over medium heat. Add the sliced Vidalia onions and cook for 7 to 8 minutes until they just start to soften. Remove from the hot pan and let them cool slightly.  
Mix Filling: In a mixing bowl, whisk together the whole milk, slightly beaten eggs, salt, and black pepper.  
Assemble: Place the cooled onions into the prepared cracker crust. Pour the liquid milk and egg mixture evenly over the onions.  
Top and Bake: Sprinkle the shredded cheddar cheese generously over the top, and finish with a light dusting of paprika. Bake at 350°F for 30 minutes until set and bubbly. Allow to cool slightly before slicing.  

Avocado Lime Cheesecake Dessert

 

This recipe is from Potbelly Menu

Ingredients

2 ripe avocados

8 oz cream cheese, softened

½ cup sweetened condensed milk

¼ cup fresh lime juice

1 tsp lime zest

1 tsp vanilla extract

1 cup whipped cream or whipped topping

  

For the layers:

1 cup crushed graham crackers or vanilla cookies

2 tbsp melted butter

 

For the garnish:

Lime slices

Extra crushed cookies

Lime zest

 

Process 

1.  In a bowl, combine crushed graham crackers with melted butter until evenly coated. Set aside.

 

2.  In a blender or food processor, blend avocados until smooth and creamy.

 

3.  Add cream cheese, condensed milk, lime juice, lime zest, and vanilla extract. Blend again until silky smooth.

 

4.  Gently fold whipped cream into the avocado mixture until light and fluffy.

 

5.  In serving cups, add a layer of cookie crumbs followed by a layer of avocado cheesecake filling. 

 

6. Repeat layers until the cups are filled.

 

7.  Top with extra whipped filling, crushed cookies, lime zest, and lime slices.

 

8. Chill in the refrigerator for at least 1 hour before serving.

 

Baked by Melissa’s Green Sauce

Ingredients

2  cups fresh Spinach

Half a lemon

I teaspoon salt

1 Tablespoon better than bouillon

¼ cup olive oil

1 clove garlic

Pepper

¼ cup raw cashews

⅓ cup nutritional yeast

2 Tablespoons red wine vinegar

Some water

Directions

1. Blanche the spinach for one minute. Drain, cool with cold water  and put aside. 

2. In a blender combine all ingredients and blend on high until smooth, creamy, and vibrant green. 

3. Taste and adjust salt or lemon juice as needed. 

4. Use as a dip for veggies, dressing for chopped lettuce. 

Baked by Melissa’s Breaded Chicken Salad

 Ingredients

2 chicken breasts

Juice of 1 lemon

3 garlic cloves, grated

1 teaspoon sweet paprika

1/2 teaspoon garlic powder

2 cups panko breadcrumbs

Salt & pepper

Avocado oil spray

For the salad

Juice of 1/2 lemon

¼ cup extra virgin olive oil

2 tablespoons hummus

1 garlic clove

3 tablespoons chopped capers

1 tablespoon tahini

2 tablespoons nutritional yeast

½ teaspoon salt

Black pepper

2 heads romaine, finely chopped and washed

Directions

• Line a baking sheet with parchment paper and preheat the oven to 450F.

• Pound the chicken to be 1/2” thick and place in a large bowl.

• Add the lemon juice, grated garlic, 1/2 teaspoon salt, and a few turns of black pepper. Use your hands to mix well so the chicken is evenly coated.

• Combine the paprika, garlic powder, 1/2 teaspoon salt, a few turns black pepper, and panko on a large plate.

• Transfer the first chicken breast to the plate with the panko and press to get the breadcrumbs to stick. Flip it and press the other side into the breadcrumbs, then transfer it to the baking sheet. Repeat with the other chicken breast.

• Spray the chicken with avocado oil spray, then bake for 15 minutes. Flip, then bake for 15 more minutes until the chicken is golden and crispy.

• While the chicken cooks, make the dressing. Add the lemon juice, olive oil, hummus, grated garlic clove, capers, tahini, nutritional yeast, salt, and pepper to a blender and pulse until smooth.

• Finely chop the romaine and add to a large bowl. Pour the dressing on top and mix well to get everything coated.

• Once the chicken is ready, let cool slightly, then cut into strips. Serve the chicken over the salad.

Curried Couscous Salad from Dave Lieberman and the Food Network

 

This recipe is a well used recipe around here, and it is versatile at adding substitutions. I don't have the time or patience to write it all out, but it's tried and tested and a true favorite. 

Find the recipe HERE.  

Ingredients

Deselect All

1 (5.8-ounce) box instant couscous

3/4 cup sweetened dried cranberries

1 tablespoon curry powder

1 teaspoon salt

1 teaspoon sugar

1/2 orange, juiced

2 to 3 tablespoons extra-virgin olive oil

3 to 4 scallions, trimmed and thinly sliced on an angle

2 tablespoons chopped fresh Italian parsley leaves

1/2 lemon, juiced

3/4 cup chopped walnuts, toasted

Freshly ground pepper

Directions

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.  

Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

 

Direction

 

Oklahoma Famous Hamlin's White Dip

 

I truly don't know what to think about this recipe, but it caught my eye on a reel and I had to write it down. I might be trying it for our music festival, if I don't have any left overs of the Mississippi Pot Roast Dip left over. Mmm.... decisions. 

 

Ingredients

 1 quart mayonnaise

1/2 cup finely chopped onion

1/2 cup finely chopped green olives

4 ounces crumbled blue cheese

Dash of garlic powder

Buttermilk, for thinning/adjusting consistency.  

 

Process

 1. Combine all ingredients in a bowl, and mix thuroughly. 

2. Add just enough buttermilk to reach your desired consistency. 

3. Grab a bag of chips and start dipping and munching and being your best self.  

Grapefruit Bundt Cake

 

This recipe is from the My Maine magazine, Spring 2026 edition (photo from Summer 2026) and it is a recipe by Julianna Deschenes. I haven't made it yet, but it is a contender for our on the road food plan for our overnight trip to our favorite music festival in NY state. 

 

Ingredients

Bundt Cake:

2 & 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda 

1/2 tsp salt

2 large eggs, room temp

1 & 1/4  cup granulated sugar

1 cup Greek yogurt

3/4 cup vegetable oil

1 Tablespoon grated grapefruit peel

2 Tablespoons fresh grapefruit juice

1 teaspoon vanilla extract

 

Grapefruit Glaze:

 1 cup powdered sugar

2 Tablespoons fresh grapefruit juice 

 

Process

 1. Preheat the oven to 350 degrees

2. Generously butter bundt pan and sprinkle lightly with flour.  

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 

4. In a stand mixer fitted with a paddle attachment, beat the eggs and sugar until light and fluffy, about 5 minutes. 

5. With the mixer on low speed, add the yogurt, oil,  grapefruit zest, juice, and vanilla. 

6. Slowly incorporate the dry ingredients, beating until just combined. 

7.  Pour the batter into prepared pan, place in over, and bake 45 to 55 minutes or until a toothpick inserted into the center comes out clean. 

8. Let cool completely on a wire rack. While the cake is cooling prepare the grapefruit glaze: In a medium bowl, whisk together the powdered sugar and grapefruit juice until smooth.  

9. When the cake is cooled, invert the cake onto a cake stand or serving platter and drizzle the grapefruit glaze over the top. 

 

Enjoy! 

Greek Lemon Pepperoncini Tuna Dip

 

I have been on the look out lately for protein dishes and things with a little spice or pickle to it. My favorite new neighborhood cocktail is the Dirty Girl (or her cousin the Dirty Little Secret) that uses the brine from pepperoncinis in wonderful ways and one hell of an oil slick. Yum ! This recipe makes me think of her! Written out by stopping and starting (too many times) a TikTok video. 

 

Bright lemon, salty pepperoncini, fresh herbs, and creamy tuna come together in under 10 minutes and the kind of high-protein lunch that completely takes over your week.

Greek Lemon Pepperoncini Tuna Dip 🍋🐟
Yield 2–3 servings
 

Ingredients

2 cans tuna (5 oz each), drained well
1/4 cup avocado mayo
1 tbsp Dijon mustard
2–3 tbsp pepperoncini, finely diced
1–2 tbsp pepperoncini brine (to taste)
2 tbsp red onion, fine dice
2 tbsp celery, fine dice
2 tbsp scallions, sliced
1 tbsp fresh dill, chopped
1 tbsp fresh basil, chopped
Zest of 1/2 lemon
1–2 tbsp fresh lemon juice
1/2 tsp granulated garlic
Salt and black pepper, to taste
Crumbled Feta, Lemon Juice, Pickled Onion for finishing

 

Process

1.  In a bowl, whisk together avocado mayo, Dijon, lemon zest, lemon juice, peperoncini brine, granulated garlic, salt, and pepper until smooth. 
2.  Fold in the red onion, celery, pepperoncini, scallions, dill, and basil so everything is evenly coated.
3.  Gently fold in the tuna, keeping some larger pieces intact for texture.
4.  Taste and adjust. Add more brine if you want it punchier, more lemon if you want it brighter, and a pinch of salt to make everything pop. 
5.  Let it sit for 10–15 minutes if you have time so the flavors meld together.