Amazing Razor

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Burt Bee's

Shrimp Fried Rice

So for tonight's dinner we decided to make shrimp fried rice. My family is one that really loves seafood and shrimp happens to be a favorite for all of us.  This recipe turned out to be a big hit with my kids.  I hope your family enjoys it as much as mine did.

Ingredients:
4 Tbs butter divided
4 eggs, lightly beaten
3 cups of cooked cold rice
1 package (16 oz) frozen mixed vegetables
1 pound uncooked medium shrimp, peeled and deveined
1/2 tsp salt
1/4 tsp pepper
8 bacon strips, cooked and crumbled  optional

Directions:
1. In a large skillet, melt 1 Tbs of butter over medium-high heat.  Poor eggs into skillet.  As eggs set, lift edges, letting uncooked portion flow underneath.  Remove eggs and keep warm.

2. Melt remaining butter in the skillet.  Add the rice, vegetables and shrimp, cook and stir for 5 minutes or until shrimp turns pink.  Meanwhile chop eggs into small pieces.  Return eggs to the pan; sprinkle with salt and pepper.  Cook until heated through, stirring occasionally.  Sprinkle with bacon if desired. 

Three Cheese Beef Stuffed Shells

Earlier today I found this recipe that I thought my kids would like.  I did change it up a little and I must stay, it did come out really good.  Kids loved it.  In fact we don't have any left overs.  Its quick and easy and is defiantly a kids pleasure.  

Ingredients: 

1 box of uncooked jumbo pasta shells

2 lb of ground beef

2 Tbs of minced garlic

1 jar of pasta sauce (your choice)

1/4 cup water

2 1/2 cups of mozzarella cheese

1 cup of cheddar cheese

1/2 cup of Parmesan cheese

Directions: 

1.  heat oven to 350'.  Cook and drain pasta shells as directed on the package.

2.  In a 10-in skillet, cook beef over medium-high heat 5 to 7 minuets, stirring occasionally, until thoroughly cooked, drain.  Cool slightly, about 5 min.

3.  In a large bowl, mix pasta sauce and water.  Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9 inch glass baking dish.  In medium bowl, mix 1 cup of mozzarella cheese, cheddar cheese and Parmesan cheese, and beef.  

4.  Spoon heaping tablespoon mixture into each shell.  Arrange each shell over sauce in baking dish.  Pour remaining sauce over top, covering shells completely.  Sprinkle remaining mozzarella cheese on top.  Cover with foil

5.  Bake 40 to 45 min or until bubbly and cheese filling is set.  

Awesome group to join

I recently joined a group that offeres free products for you to try.  Go to www.bzzagent.com and check them out.  Its is an awesome site.  I recently got the chance to be part of the Glade Expressions Campaign and got a free Glade oil diffuser and a Glade Expressions Mister.  I love my new products and highly recommend them to any one. 

Chicken Casserole

I had some chicken left over from the other night so I decided to make a chicken casserole.  My kids once again LOVED it.  Hope you enjoy.

6 cooked chicken breast (either cut into pieces or shredded)
1 can of peas and carrots
1 can of corn
2 cans of cream of chicken
1 cup of milk
1 package of egg noodles
1 package of mild cheeder cheese
French's Fried Onions

In a pot cook your noodles per directions on the package.  In another pot add your chicken, veggies, cream of chicken and milk, cook on medium heat for 20 min.  When noodles are done, drain them and add them to your chicken mixture.  In a 9x13 pan do your first layer cheese then mixture repeat until you are done.  Then sprinkle top with cheese and French's fired onions.  Bake at 400 for about 15 to 20 min.

Buttermilk Raspberry Crumb Cake

I made a raspberry crumb cake tonight and it turned out really really good.  It taste even better when you put a little of whipped butter on it after it just came out of the oven.  :D  

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh raspberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the raspberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the raspberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

                                                                  Right out of the oven!           
                                      

                                                              Ready to go into the oven

                                                                   Mixing the raspberries