Archive | May 2013


My youngest daughter got married over Memorial weekend.
The wedding was elegant without being overstated and went without a hitch!
The flowers were beautiful.
The catered meal was scrumptious.
And the bride and groom could not be happier!

I am proud and happy to say….
Welcome to the family Garrison!

I love you both.

Here are just a few of my favorite pictures.













Bride and Groom Toast







Cheesy Chicken Casserole

Always looking for something new to make for dinner I visited one of my favorite blogs and found this!!!
Made it last night and it was wonderful!
Simple, easy and relatively cheap.
Add a salad and you are good to go!

Instead of rotisserie chicken I baked 4 chicken breasts and cut them up.
I read somewhere that a rotisserie chicken is the same as 3 cups of chicken.
I didn’t measure the chicken and just used all of what I cooked.
I didn’t add the poppy seeds.

Be warned!
This makes a lot!

Cheesy Chicken Casserole


1 rotisserie chicken
16-oz wide egg noodles, cooked
24-oz light sour cream
2 cans 98% fat free cream of chicken soup
8-oz shredded Cheddar cheese
8-oz shredded mozzarella cheese
1 sleeve Club crackers, crushed
1/4 cup butter, melted
2 tablespoons poppy seed


Preheat oven to 350.

Remove the meat from the chicken and chop. Mix together chicken, noodles, sour cream, soup and cheeses in a large bowl. Pour into a lightly greased 13″x9″ baking dish. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle poppy seed over cracker crumbs.

Bake for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted




Pan-Roasted Chicken With Lemon-Garlic Green Beans

Saw this recipe on Facebook and made it last night.

It was wonderful!!

Best part… use just one casserole dish!

Notes: I used chicken thighs instead of breasts. I was too lazy to cut garlic so I used garlic salt. I used a glass 13 x 9″ casserole dish.

Pan-Roasted Chicken With Lemon-Garlic Green Beans


6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


1.Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

2.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

3.Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.



Seven Layer Fiesta Dip

Seven Layer Fiesta Dip

I made this yesterday and it was wonderful!!!

I doubled the recipe and made enough to fill a 13 x 9 dish.
Instead of chopped tomatoes I purchased premade pico de gallo.

This recipe will become a regular!


1 can (16 ounces) refried beans
1 container (16 ounces) sour cream
1 package McCormick® Taco Seasoning Mix
1 package (8 ounces) shredded Cheddar cheese, (2 cups)
1 cup prepared guacamole
1 cup chopped tomatoes
1/2 cup sliced green onions
1/2 cup sliced black olives
Tortilla chips

Spread refried beans in shallow serving dish.
Mix sour cream and Seasoning Mix in small bowl until well blended. Spread over refried beans.
Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve with tortilla chips.

Makes 8 cups or 64 (2-tablespoon) servings.