Easy Recipes

Easy No Bake Protein Bars

Today I’m sharing a recipe for a yummy, healthy snack bar.

You won’t see many recipes here because I’m not big on cooking, but this recipe calls for no cooking at all. I came up with this recipe using ingredients I already had on hand. It’s been test driven on friends who were willing to try something made from a non-cooker, and happily they all thought it was delicious!

Easy No Bake Protein Bars


I’m showing you, in the above picture, the specific ingredients I used. You can make these bars using organic items and/or whatever brand you prefer. The protein powder, AfterBurn, can be bought on-line or at any Burn Bootcamp location. It’s my favor protein powder! And it makes amazing post work-out shakes too.


Add the dry ingredients first – the oats and protein powder, and mix it together. Next add in the rest of the ingredients.

Easy No Bake Protein Bars

Stir the mixture together until it’s blended and moist.


I put it in a food processor for a few quick pulses to really blend it all together, but not necessary you don’t have one. The processor made the ingredients really stick together without turning it into mush.  My food processor is small, so I did 1/3 of the mixture at a time.


Once blended together, spoon it into an 8 x 8 dish and gently patted it down. Next, place it in the fridge for 30 to an hour and ENJOY! (Store leftovers in the fridge.)


Easy No Bake Protein Bars

1 1/2 cups Oats

1 scoop of Protein Powder (I use AfterBurn protein powder)

1/4 cup Peanut Butter

1/8 – 1/4 cup Honey

1 Banana, mashed

1/3 cup Pistachios, shelled

1/3 cup Dark Chocolate Chips

1/3 cup Cranberries, dried

2 tsp Chia Seeds


Easy Recipes

Easy Chicken Salad Recipe

Happy Memorial Day Weekend!

This Chicken Salad recipe is delicious and super easy!  It’s a “Laurie Original”.  I don’t cook much so when my family loves something I make, I’m willing to share. 😀

  • 1 package of Perdue Honey Roasted Chicken Breast, chopped.
  • 1 small apple (I use Fuji apples), chopped
  • 1/4 cup of Craisins
  • Red Grapes, sliced
  • a handful of sliced Almonds
  • add mayo and mix together

I have served this with toasted pita bread cut in triangles, on bread as a sandwich, and it can also be served as it is or on a bed of lettuce.

chicken salad
Perdue Honey Roasted is my favorite, but any brand will work. And of course, for those who really like to cook, can always bake a chicken breast, then chop it up. 😉
chicken salad
I usually add a couple of heaping tablespoons of Mayo. Add to taste.


Easy Recipes

Chicken Parmesan Recipe

Happy Friday!

I have a recipe for Chicken Parmesan to share with you.  It’s my family’s very favorite thing I make.  And it involves meat, which is a shocker if you know me.  (I’m not a vegetarian, I just think meat is generally yucky.)  But this recipe is FABULOUS! 😀


3 chicken breasts
salt and pepper
2 beaten eggs
1 cup or flour
1 1/2 -2 cups of seasoned croutons (use food processor to crush)
2 TBSP olive oil (add more if needed)
mozzarella, sliced
1/4 cup Parmesan cheese
1 large jar of spaghetti sauce.

Flatten chicken.  Sprinkle chicken with salt and pepper.  Put beaten eggs, flour and crushed croutons in separate shallow bowls. Dip chicken in flour, then the eggs, then the croutons.  Make sure the chicken is completely covered on both sides.  Brown slowly in the heated oil til golden brown.  (Heat oil on medium-medium high.)

Pour 1/4 – 1/2 jar of spaghetti sauce to the bottom of a 9 x 13 dish.  Lay chicken on top of the sauce, then add slices of mozzarella cheese on top of the chicken.  Add more sauce to the top of the chicken and cheese, then top with Parmesan cheese.

Heat oven to 350.  Cook covered with tin foil for 20 minutes, then an additional 20 minutes uncovered.  Serve over spaghetti noodles.

I heat the remaining sauce in a pan to have if needed.  I always serve this dish with garlic bread and a fruit salad.  ENJOY!

Easy Recipes

Turkey Meatloaf Recipe

Happy Friday Y’all!

Here’s something that doesn’t happen every day…  I’m sharing a recipe that contains MEAT!  Pick your jaws up off the ground and keep reading.  😉  This is a recipe for Turkey Meatloaf.  My lovely friend and neighbor took pity on me when my Hubby was out of town and offered to feed me and the kids.  When she told me she was cooking turkey meatloaf, I have to say I was a little nervous.  She’s a great cook, but meat??  (I’m not a vegetarian, I just don’t like meat.)

It was AMAZING, FABULOUS, YUMMY!  I even asked for seconds!  This recipe came from a cookbook (I will find out which one), but she tweeked it a bit, using lean turkey instead of ground beef.


1 1/2 lbs. lean ground turkey
1 cup fresh bread crumbs (two heals)
1 medium onion, chopped
1 8-oz. can Hunt’s Tomato Sauce
1 egg
1 1/2 tsps. salt
1/4 tsp. pepper
3/4 cup water
2 Tbs. brown sugar, packed
2 Tbs. prepared mustard
1 Tbs. vinegar


In a medium bowl, lightly mix turkey, bread crumbs, onion, 1/2 can Hunt’s Tomato Sauce, egg, salt and pepper.  Shape into loaf in a shallow baking pan.  Combine remaining Hunt’s Tomato Sauce with rest of ingredients; pour over loaf.  Bake at 350 degrees for 1 1/4 hours.  Baste loaf several times.  Makes 5-6 servings.


Easy Recipes

Mexican Layered Dip Recipe

Today I’m sharing a Mexican layered dip recipe.  I have been making this recipe for years (a Laurie original) and it’s always a hit.  It’s my go to recipe for bunco, block parties and holidays.  It’s YUMMY!

Layered Dip


1 can of refried beans (I use Fat Free)

1/4 cup salsa

1 cup of sour cream

1/2 cup of mayo

1 taco seasoning packet

shredded lettuce

2 cups of shredded cheddar or Mexican mix cheese

grape tomatoes, sliced or chopped

9 x 13 dish

tortilla chips to dip


1st layer:  Mix together beans and salsa.  (The salsa helps make the beans more spreadable.)  Spread mixture in the 9 x 13 dish.

2nd layer:  Add 1 -2 cups of shredded lettuce on top of the bean mixture.

3rd layer:  In a small bowl, combine sour cream, mayo and packet of taco seasoning.  Using a spoon, carefully add mixture to the top of  the lettuce.

4th layer:  Sprinkle shredded cheese to the top of the sour cream mixture.  (More is better, to me, when it comes to cheese!)

5th layer:  Add tomatoes to the top of the cheese.   Use can also add scallions and olives to the top as well.

Serve with chips.  ENJOY!

Easy Recipes

Pineapple Cheese Casserole Recipe

Happy Friday!  Today I’m sharing another favorite recipe.  But before I do, I’m just going to say this once again…  I’m not a foodie.  I don’t like to cook.  Sometimes I don’t even like to eat.  So the recipes you see on my blog are so absolutely fabulous that I feel compelled to come out of my non-domestic shell and spread the recipe love.   Here we go…

This recipe came from my BFF’s mother-in-Law.  The first time I heard about this recipe, I was less than thrilled to give it a try.  I mean, cheese and pineapple together?  Really?  And hot??  But I put my big girl pants on and gave it a try.

OH. MY. GOODNESS!!!  It’s unbelievably delicious!  I personally would eat this for a meal.  I need nothing else.

This casserole is a staple for Thanksgiving, Christmas and Easter dinners.  But don’t wait for a holiday to try it.  It’s an anytime dish.  You will thank me. 😉

(I don’t have a picture of the casserole.  There are pictures of the web if you want to see what it looks like.)

3 (15 ounce) cans pineapple chunks
2 1/2 cups shredded Cheddar cheese
8 tablespoons pineapple juice
8 tablespoons all-purpose flour
1 cup white sugar
30 buttery round crackers, crushed (I use Ritz)
1/2 cup butter, sliced

Preheat oven to 350 degrees.
In a large bowl combine pineapple chunks, cheese, pineapple juice, flour and sugar. Spoon into a 9×13 inch baking dish.
Top with crushed crackers and butter slices.
Bake in preheated oven for 30 minutes.

Easy Recipes

Favorite Vodka Drink Recipe

Happy Friday!  Today I’m going to share with you my favoritest alcoholic drink.  🙂

My friend, Janet, introduced vodka and tonic drinks to me, made with citrus flavored Vodka.  They are indeed yummy!   My Hubby liked them too, and started making them at home.  

Then we ran out of tonic!  Did my Hubby panic?  Did he run around the house screaming “why oh why?!?”  (oops, sorry, that was me.)  Noooo!  He decided to use what we had instead… Fresca.  Oh my goodness!!!  It’s even yummier than the tonic!  Hubby upped it a notch and served it with a slice of orange.  (Hubby says to squeeze the slice of orange into the drink to get the right taste.  Then you may add a slice to the side of the glass to get the “look”.)  Genius I tell you!  I married an absolute genius! 😉   This drink is so refreshing and delicious!  And Fresca has zero calories!  It’s like HAPPY on a diet! 

Drink carefully and enjoy!

Easy Recipes

Mardi Gras Punch Recipe

Better Home and Gardens America's Best-Loved Community Recipes
Better Home and Gardens America’s Best-Loved Community Recipes

When I first got married, many, many moons ago, I received this recipe book as a bridal shower gift.  (I don’t even think the internet was up and running for us back then to look up recipes!)  I didn’t cook much back then.  Not much as changed really, but that’s neither here nor there. 🙂

Anyway, there are two recipes from this book that ALWAYS gets rave reviews from friends and family.  The one I’m sharing with you today is a recipe for the best punch ever!  I make this punch for birthdays, bunco, family gatherings, in the summer and winter, it doesn’t matter.  It a huge hit every time!  I have made one slight change to the original recipe only because I can never find the right size of concentrated juice it calls for. 


1 – 6 oz can frozen orange juice concentrate, thawed (I buy a 12 oz. can & use the whole thing.  This is the slight change I mentioned.)

1 – 6 oz can frozen lemonade concentrate, thawed (again, I buy a 12 oz. can and use the whole can.)

1 cup water

Fruit pieces, such as cut up oranges, strawberries, limes, blueberries, kiwi

1 quart chilled apple juice

2 quarts chilled ginger ale (I use Schweppes ginger ale, it’s my favorite.)


Combine the orange juice and lemonade concentrates.  Refrigerate half of the concentrate mixture.  Add the cup of water to the remaining half of concentrate. 

To make ice cubes, place bite size pieces of fruit in each section of an ice-cube tray.  Pour in orange juice-lemonade water mixture.  Freeze the ice cubes overnight.

TO SERVE: In a large punch bowl, stir together the chilled juice concentrates and the apple juice.  Slowly pour the ginger ale down the side of the punch bowl.  Add the fruit filled ice cubes and serve.

NOTE:  For a more festive (alcohol) punch, I discovered champagne is an excellent added ingredient! 😉 


Easy Recipes

Pistachio Cake Recipe

Okay, here is another FABULOUS recipe!  This cake is so yummy, it’s beyond words.  Maybe even better than Nutella!  (Shocking I know!) 

The recipe came from my BFF, Kerry.  It was introduced to her by her Mother-in-law.  When Kerry goes for a visit, she knows at least two Pistachio Cakes are waiting for her!   Lucky girl!!

You must make this delicious cake.  You will thank me! 🙂

Pistachio Cake (aka Green Cake)


1 box white cake mix
3/4 cup cold water, with a few drops of green food coloring added ( I use 4 drops)
1 tsp. almond extract
1 (3 oz. ) pkg. pistachio instant pudding
3/4 cup oil
4 eggs
6 oz. (half bag) of mini semi-sweet chocolate chips. 


1. Preheat oven to 350 degrees and grease & flour the bottom of a bunt cake pan.

2. Mix white cake mix with dry pudding mix in a large bowl.

3. Add the water,oil, and almond extract to the dry cake mixture. Mix until just combined.

4. Add eggs one at a time at low mixer speed. When ingredients are combined, increase speed of mixer and continue mixing for 2 minutes.

5. Add the mini chocolate chips to batter and gentle fold in by hand.

6. Pour into prepared bunt pan and bake at 350 degrees for 45 to 50 minutes. Place on wire rack to cool for 10 minutes. Remove from pan. Cool and then drizzle top of cake with icing.


1 cup powdered sugar
2 Tablespoons milk (may use more or less depending on how thick or runny you want the icing.)
A splash of almond extract

Mix all together. If you need to thicken icing, add more powdered sugar or vice a versa.

Easy Recipes

Cashew Brittle Recipe

TRY THIS RECIPE!!!  This cashew brittle recipe was given to me 8 years ago by a friend of mine.  I believe she found it in Southern Living magazine, but not positive.  (There are several sites with this recipe, but the cook time and the way they add the ingredients are slightly different.)  

This is a fast and easy recipe perfect for holidays, teacher gifts or parties.  Or, if you are like me, make it “just because”! 

Cashew Brittle Recipe


  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 to 1-1/2 cups salted cashew halves (Laurie’s Note:  A 8 – 9 oz. can of cashews is the perfect amount)
  • 1 teaspoon butter
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract


  • In a 2 qt. microwave-safe bowl, combine the cashews, sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Heat 2 minutes longer.  Stir in butter and vanilla.  Microwave on high for 1 1/2 minutes or until mixture turns a light amber (mixture will be very hot).
  • Using oven mitts, remove mixture from microwave. Quickly stir in baking soda until light and foamy and baking soda is thoroughly mixed. Immediately pour onto a greased baking sheet and spread with a metal spoon or spatula. Let stand for 20-30 minutes or until set; break into small pieces. Store in an airtight container.