Seven Layer Taco Dip

INGREDIENTS:
2 cans of Frito bean dip
3 ripe avocados
2 TBL lemon or lime juice
1/2 tsp salt
1/4 tsp pepper
1 cup sour cream
1/2 cup mayo
1 taco seasoning envelope
1 large bunch green onions, chopped
3 medium tomatoes, chopped
1 can black olives, sliced
1-2 cups shredded cheddar and monterey jack cheese

DIRECTIONS:
On a large platter, spread out the bean dip evenly.
In a separate bowl, mash avocados and add lemon/lime juice and salt and pepper.
Spread the avocado layer on top of the bean dip.
In another bowl, mix sour cream, mayo and taco seasoning.
Spread the sour cream mixture on top of the avocado mix.
Top with green onions, tomatoes, olives and cheese (all in layers).
Serve with tortilla chips! Delicious!

Roasted Broccoli

I normally always steam my broccoli- but this I saw this in a Cooking Light magazine and altered it a little bit to fit what I had. It turned out yummy!

INGREDIENTS:
Broccoli
Olive Oil
Kosher Salt
Freshly Ground Pepper
Minced Garlic
Fresh Parmesan Cheese Shavings
Lemon (need the real thing for juice and zest!)

DIRECTIONS:
Preheat oven to 425. In a bowl, mix DRY (nothing will stick to wet/rinsed broccoli) broccoli florets with some olive oil, kosher salt, pepper and garlic to taste. Toss well. Put onto a cookie sheet and cook in hot oven for about 10 minutes (until the garlic is just started to turn brown on the edges). Remove and toss with lemon juice (I used half a lemon) and the zest from that lemon, more salt/pepper if needed, and parmesan cheese shavings. It still has a little crunch and taste of fresh broccoli, but the flavors from the roasting/seasonings are really yummy!

Camera Strap Covers for Sale!

My mom is an amazing seamstress, and has created lots of things we LOVE- and I've had a lot of compliments and people wanting to buy some of her products. We're going to give this a start with camera straps! Below you'll see the pictures of each camera strap, the dimensions and the price. Please email: davisfamilydining@yahoo.com if you are interested in any of the following! Thanks!

Camera Strap 1- SOLD!

$15 (includes s/h)

2" x 20"

Camera Strap 2

1 3/4" x 21"

$15 (includes s/h)

Camera Strap 3

2" x 19 3/4"

$15 (includes s/h)

Camera Strap 4

2" by 19 1/2"

$15 (includes s/h)

Camera Strap 5

2" by 20 1/4"

$15 (includes s/h)  SOLD!

Email: davisfamilydining@yahoo.com for any questions! Prices will be $5 less for anyone not requiring shipping and handling. Thanks!

Monster Cookies

INGREDIENTS:
1 stick of butter
1 1/4 cups brown sugar (packed)
1 cup white sugar
3 eggs
1 tsp vanilla
1/2 tsp corn syrup
2 tsp baking soda
1 1/2 cups peanut butter
4 1/2 cups oats
1 cup M&Ms
1/2 cup chocolate chips

DIRECTIONS:
Preheat oven to 350. Cream the butter, sugars, eggs, vanilla and corn syrup using a mixer. Add in the baking soda and peanut butter. Mix well. Add in oats. Mix. Add in M&Ms. Mix. Add in chocolate chips. Mix. Scoop by small spoonfuls onto the cookie sheet. Cook for 12 minutes. Enjoy!!



My favorite part of this recipe is that you can also put the spoonfuls/cookie sheets in the freezer until solid, and then transport into a ziplock freezer bag to cook at a later time. One of the things I hate about making homemade cookies is the massive amount it always makes, but this is perfect to save for another time, or to send a long with a meal for someone who just had a baby or is sick. Love it!

Asian Sesame Salad with Creole Blackened Shrimp

INGREDIENTS:
1 lb uncooked, peeled and deveined, tails off shrimp
Butter or Olive Oil
1-1/2 tsp Cajun/Creole Seasoning
1/2 tsp of Blackening Seasoning
6 oz. baby spinach leaves
3 cups of coleslaw mix (red, green cabbage and carrots)
1 cup fresh snow peas, cut lengthwise into strips
4 green onions, sliced diagonally
1/2 cup chopped cilantro
1/2 cup- 1 cup Kraft Asian Toasted Sesame dressing

DIRECTIONS:

In a skillet, cook the shrimp with seasoning and either butter or olive oil. Combine the rest of the ingredients in a large bowl and mix. Top with shrimp and serve!
Would be great with edamame and mandarin oranges, too!

GrowBottle for Herbs

I got this very cool herb plant from my in-laws for my recent birthday! While I was visiting them, we'd noticed it in a magazine, so I was super excited when it showed up on my doorstep to try it out! I love cooking with fresh herbs, and would love to have a garden of my own- and what a cool way to do that! Love it!!

Campfire Cooking

We just enjoyed an awesome weekend of camping and had to share some of the food we made (I think food tastes the best when camping!). I like easy, yummy, options for camping- not a lot of prep or clean up... One night we made corn on the cob and foiled potatoes to go with mac and cheese (made it on the propane burner) and hot dogs. Here's what I do for the veggies:

Corn on the Cob
Soak the entire husks (hairs and all) about 20-30 minutes in water while the fire is being prepared. Lay right on the grill and as the corn cooks, the hairs will pretty much burn away, and the husks will be easy to peel off when done. Enjoy with butter/pepper/salt and parmesan cheese! Really yummy!

Foiled Potatoes
Using baby new potatoes or small red skin potatoes, place the potato horizontally and slice (leaving skins on) vertically (making small 'chips'... not cubes) and try to cut fairly thin. Spray a sheet of foil heavily with non-stick spray, then lay on potatoes and fill a few dabs of butter. Top with either salt and pepper, or my favorite Morton's Nature Seasoning. Close foil packet up and place potatoes on the grill. The potatoes will take about 20 minutes (if sliced thin) to cook, but keep checking so they don't burn to the foil. Really easy too!

I love these because they are easy and hardly any clean up. We cook both on the grill at home, too. What are some of your favorite camping foods?! Naturally... s'mores!