Eat at Bett's

Our Passion for Food came from our Mom

Archive for the month “July, 2009”

Berry Salad with Goat Cheese Dressing

We had this when a friend came over recently, and we absolutely loved it. Fabulous taste and easy to prepare! It’s from Cooking Light.

Ingredients

  • 2 tablespoons Champagne vinegar
  • 2 tablespoons fat-free buttermilk
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 (3-ounce) package soft goat cheese
  • 6 cups torn romaine lettuce
  • 2 cups trimmed arugula
  • 3/4 cup fresh blueberries
  • 3/4 cup fresh raspberries
  • 1/2 cup hulled fresh strawberries

Preparation

1. Combine first 7 ingredients in a blender or food processor; process until smooth. Combine romaine and remaining ingredients in a large bowl. Drizzle goat cheese mixture over lettuce mixture; toss gently to coat. Serve immediately.

Introducing Emma

Hello! My name is Emma. I am 10 Years old. I am going into 5th grade. I am visiting my aunt in MI, but I originally live in NC.

Aunt Gina & I are Doing some baking & cooking out of “Paula Deen’s my first cookbook” .

Lats night We Made Stuffed Shells & Here’s the recipe;

Stuffed Shells

What you need

Large Pot~ Colander~Measuring Spoons~ Dry Measuring Cup~ Medium Bowl~ Wooden Spoon~ 13 By 9-inch Glass Baking Dish~ Rubber Spatula~ Teaspoon~ & cooking spray:]

Ingredients

1 Teaspoon of Salt, Large Shell Noddles, 1 pound of cottage cheese, 1 Cup of grated parmesan Cheese, 2 Cups of your favorite spaghetti sauce, & 2 cups of grated mozzarella Cheese:}

What you’ll do
Turn on the oven to 350 degrees. Fill the pot three fourths full of water and add the salt. Put it on the cooktop and turn on the heat to high.
When the water is boiling hard, add the noodles and
cook until they are tender, 5 to 7 minutes. Have an adult drain the noodles for you in a colander in the sink. Let them cool for 20 minutes, until they are cool to the touch.
In the bowl, combine the cottage cheese and Parmesan, stirring well with the wooden spoon.
Spray the inside of the baking dish with the
cooking spray. Pour a thin layer of sauce on the bottom of the dish and spread it out with the rubber spatula. With the teaspoon, place a heaping spoonful of the cheese mixture into each shell. Place the shells side by side on the sauce in the dish. If there is more cottage cheese left, use the teaspoon to drop the cheese onto the shells. Cover with the rest of the sauce, spreading it with the spatula. Sprinkle the mozzarella evenly on top of the sauce.
Put the baking dish in the oven. Bake it for about 25 minutes, until the mozzarella is bubbly and brown. Have an adult helper take it out of the oven with the oven mitts or hot pads, and let the shells cool for a few minutes before serving.

Here’s What It Should End Up looking like!!!

Thanks For Makin’ It with me

Note:
Emma and I had so much fun making this recipe, I wanted to let you know that we added a few more ingredients to the filling. 2 Tablespoons chopped fresh basil, 1/2 teaspoon dried oregano, 1 beaten egg and some salt and pepper.

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