Shelly's Weekly Menu

I usually only cook 3-4 times per week. I almost always make enough on the first night that we can have the same thing again the next night. Luckily I have a family who isn't opposed to eating leftovers! :)

Sun/Mon Asian Sesame Chicken with Broccoli

Tues/Wed French Dip Sandwiches with Basil Mashed Potatoes

Thurs Spicy Honey Chicken with Garden Salad and green beans

Fri/Sat Hello Weekend! (Sometimes I cook...not usually though!)

Basil Mashed Potatoes

Basil Mashed Potatoes

* 2 lbs large Yukon Gold or white boiling potatoes, peeled and quartered
* 2 cups fresh basil leaves, lightly packed
* 1 cup half and half
* 3/4 cup freshly grated Parmesan cheese, plus extra for serving
* 1 1/2 teaspoons kosher salt
* 3/4 teaspoon freshly ground black pepper

Place the potatoes in a large saucepan, cover with water, and bring to a boil. Cook the potatoes for 20-25 minutes, until very tender. Drain well, return to the saucepan, and cook over low heat until any remaining water evaporates. Set aside.

Meanwhile, blanch the basil leaves. First, fill a bowl with ice water and set aside. Bring a medium saucepan to a rolling boil, add the basil and cook for only 15 seconds. Drain and immediately plunge them into the ice water bath. Drain, and set aside.

In a small saucepan over medium heat, add the half and half and Parmesan and bring to a simmer. Place the basil in a food processor and puree. Add the half and half mixture to the basil and process until smooth.

Mash the potatoes however you like to do it, then mix the half and half mixture into the potatoes, along with the salt and pepper. Pour into a serving bowl and sprinkle with Parmesan cheese.

Peanut Butter Cookies

½ c. sugar
½ c. brown sugar
1 egg
1 tsp vanilla
1 ¾ c. flour
1 tsp soda
½ tsp salt
½ c. butter
½ c. peanut butter
Optional - 1 package Hershey Kisses

Cream butter and sugars – adding egg and vanilla. Add dry ingredients. Roll into balls. (I used a cookie scoop and skipped the "rolling into balls" stage.) Do fork criss-cross and place on ungreased baking sheet. Bake 8-10 minutes at 375°. OPTIONAL:  At 8 minutes add Hershey Kiss and then bake 3 minutes longer.

Spicy Honey Chicken

I got this recipe from ourbestbites.com (love that website!). It is originally from Cooking Light magazine. It is honestly my favorite way to eat chicken.

(Even though it says spicy - I would just call it warm!)

*Whenever I make it I measure out the spices to make the recipe several times. I use ziplock snack size bags and measure out one recipe per bag. Two teaspoons of garlic, repeat 8 times... two teaspoons chili powder, 8 times... etc. It's a pain to measure, so might as well do it it all at once!

*Also, you can buy all these spices at Winco in the bulk section, except the chipotle chili powder. 

Spicy Honey Chicken

 

2 t vegetable oil (we always forget to do this step!)

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

for extra heat, increase chipotle or add ground red pepper

8 boneless skinless chicken thighs (you can buy skinless boneless thighs just like skinless boneless breasts)
 

Glaze:
1/2 C Honey
1T Cider Vinegar

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.

If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Before serving drizzle leftover glaze on top. YUM!!!!

The Best Cornbread

This is the best, most delicious, sweet, moist cornbread.

• 1 Tbsp Oil
• 1 cup milk (warm)
• 1 egg (beaten)
• 1/2 cup sugar
• 1/2 cup yellow cornmeal
• 1 cup flour
• 2 tsp baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt

1.  Mix all ingredients.  Batter will be thin.
2.  Pour into 8x8 pan.  Bake 25-30 minutes at 350 degrees. (I had to go almost 35 minutes - check for a moist crumb.)

I think honey butter is a MUST for this.... so delicious!
*Can be easily doubled and cooked in a 9x13 pan.

Chicken Cordon Bleu Casserole...

2 lbs. chicken, cubed
8 oz. ham, cubed
8 oz. Swiss cheese, cubed (I used Mozzarella cheese)
1 can Cream of Chicken soup
1 cup sour cream
1 cup bread crumbs
Stir fry chicken cubes in oil sprayed pan. Add to ham and Swiss in 9 x 13 dish. Mix soup and sour cream. Pour over mixture. Sprinkle bread crumbs on top. Bake at 350 for 30 min.

Best Basic Brownie

I use this basic brownie recipe for brownie sundaes, brownie trifle, etc. It's a quick and simple recipe that feeds a crowd.

Brownies

3 cubes butter
3 cups sugar
2/3 cup cocoa
6 eggs
3 cups flour
2 tsp vanilla
Nuts (optional)

Cream together the butter, sugar, and vanilla, then add the cocoa and beat well. Add the eggs one at a time, mixing after each addition. Add the flour and mix until just incorporated. Stir in the nuts. Pour into a large cookie sheet and bake at 375 for 20 minutes.

Variations:

1. After the brownies have cooked and cooled, drizzle melted caramel on top and sprinkle with toasted pecans.

2. Cover the cooked brownies with mini marshmallows then place the pan under the broiler until the marshmallows are "toasted." Drizzle melted chocolate or caramel over the top of the marshmallows.

3. Spread a nice layer of creamy peanut butter over the cooked and cooled brownies, then top with marshmallows and broil to "toast", then drizzle with chocolate.

4. Right when the brownies come out of the oven, poor about 1/2 a bag of Andes Mint pieces (found in the baking section with the chocolate chips)over the hot brownies. Let them melt and then cool to form a minty "crust" on top of the brownies.

Guacamole

4 ripe avocados

3 TBS. lemon juice (1 lemon)

8 dashes of Tabasco sauce

1/2 cup red onions-diced

1 large clove garlic-minced

1 tsp. salt

1 tsp. pepper

1 medium tomato seeded and diced

Marinated Pork Chops

1 TBS. soy sauce

2 TBS. vegetable oil

1 TBS. Worcestershire sauce

1 tsp. lemon juice

2 TBS. brown sugar

2 TBS. ketchup

4-6 pork chops

Preheat oven to 350 degrees. In a small bowl, combine all ingredients. Place pork chops in a medium baking dish and spread with 1/2 of the sauce. Bake pork chops for 25 minutes in preheated oven. Turn and spread with remaining sauce. Continue baking for 25 minutes or until internal temperature of the chops has reached 160 degrees.

Bastian's Yummy Shrimp Tacos

1 large bag of precooked shrimp

Put shrimp in frying pan and squirt with honey (enough to cover shrimp)

Add a little butter and saute

Add 1/2 can crushed pineapple (don't drain, use juice too)

Cook shrimp until done, then add a little cayenne pepper (more if you want them spicy)

Add a little minced garlic and cook for a few more minutes.

Serve on corn tortillas with guacamole and fresh salsa!

Southwest Crockpot Chicken

{sisters cafe}

1 small bag frozen corn

1 can black beans-drained

1 (16 oz.) jar MEDIUM salsa

2 large frozen, bonless chicken breasts

shredded cheese

avocados

sour cream

chopped cilantro

tortilla chips

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!

Hamburger Stroganoff...

1 - 1 1/2 lbs. Hamburger

dash of garlic powder

dash of oregano

salt & pepper

1 package bacon

1 package sliced mushrooms

1 can cream of mushroom soup

1 cup beef broth

1 cup sour cream

onion (optional)

Brown hamburger with spices until no longer pink. Take hamburger out of pan and set aside. Cut bacon into bite size pieces and cook until crispy. Take bacon out of pan and set aside. Cook mushrooms until soft and tender. Then put hamburger, bacon, cream of mushroom soup, and sour cream into pan. Then add beef broth until you have reached desired consistency. Serve over egg noodles or rice.

Hot Southwest Bean Dip

{sisters cafe AZ Republic Newspaper Recipe}

Doesn't this look tasty. I'm going to have to try this recipe soon.

1 lb. sausage

1 medium onion

1 tsp. garlic salt

1 (7 oz.) can green chili salsa (salsa verde)

2 TBS. sliced black olives

1 cup monterey jack cheese

1/4 tsp. hot pepper sauce

1 (30 oz.) can refried beans

1 small can chopped green chilies

1 cup sour cream

1-2 green onions-sliced

1 cup cheddar cheese

1-2 avocados-chunked

Brown sausage, onion and garlic salt. Drain fat. Stir in hot sauce. In a 13-15" platter, layer beans, meat mixture, green chilies, sour cream, green salsa, green onion, both cheeses and olives. Bake at 350 degrees for 15-20 minutes until hot and cheese is melted. Top with avocado chunks and serve with tortilla chips.

Whipped Chocolate Ganache Frosting

12 oz chocolate chips (or you can go all out and use 12 oz good quality chocolate!)
1 1/2 c. Heavy Whipping Cream

Heat cream over medium low heat until it just comes to a simmer, stirring constantly. Pour the simmering cream over the chocolate chips that have been placed in a mixing bowl. Stir until chocolate is melted and combined with the cream. Allow to cool at room temperature...overnight on the counter is best, but one hour in the freezer will do! Once it's at room temperature, use a mixer to beat the mixture for 2-3 minutes until light and fluffy. Use to frost cakes or cupcakes.

Natalee's Hot Wing Dip

Spread cream cheese on bottom of 8x8 baking dish

2 chicken breasts-cooked and shredded

Mix together:

2 TBS. butter

1/2 cup Frank's Hot Wing Sauce

1/2 cup bleu cheese dressing (less if you don't want the bleu cheese to be overwhelming)

1/2 cup shredded mozzarella cheese

Mix in chicken and spread over the top of the cream cheese.

Bake 350 degrees for 20 minutes.

Bacon-Wrapped Cocktail Sausages

Recipe from Our Best Bites

1 14-oz. package Lit'l Smokies

1 12-oz. package lean bacon

3/4 c. brown sugar

Preheat your oven to 325 and line a baking sheet with aluminum foil. Using a pair of kitchen shears, cut the slab of bacon into thirds.

Repeat with remaining sausages and bacon. When I was making these, the stars somehow aligned and this package of Lit'l Smokies and Hormel Black Label bacon matched up completely--no leftover bacon, no leftover sausage. Sprinkle brown sugar over sausages and bake at 325 for 40-45 minutes or until bacon has cooked and is starting to brown.If you're serving these at a party, they taste even better after a little time in the slow cooker on low heat.

Peach Crunch Cake

{Bakerella}

24.5 oz. jar of sliced peaches in light syrup

1 package of yellow cake mix

1 stick butter (1/2 cup) cut into 16 slices

1 cup brown sugar

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Layer ingredients in a 13 x 9 dish, in order starting with peaches. Bake for about 40 minutes. Serve warm or cold...with or without ice cream.

Cowboy Caviar

Mix together:

1 package dry Italian Salad Dressing

1 Tbsp oil

1 Tbsp balsamic vinegar

1 Tbsp water

Add:

1 can white Shoepeg corn (you can find this with the canned corn)

1 can drained black beans

2 tomatoes, chopped

Red or green onions

1/2 of a red or green bell pepper

Juice of 2 limes

Then just before serving add 1-2 ripe avocados, chopped.

Serve with tortilla chips.

Candace's Version:

1 can black eyed peas-drained

1 can shopeg corn

2 tomatoes chopped

3 avocados chopped

1/2 bunch cilantro chopped

3-4 green onions chopped

Zesty Italian dressing just to moisten

Strawberry Lemonade Punch

1 (12 oz.) can frozen pink lemonade (concentrate)

1 (6 oz.) can frozen orange juice (concentrate)

1 (1 oz.) pkg. frozen strawberries, sliced

1 qt. bottle Ginger Ale, chilled

Reconstitute lemonade and orange juice according to directions. Add strawberries. Refrigerate until ready to serve. Pour lemonade mixture into punch bowl. Add Ginger Ale slowly. Stir well.

Hot Cheesy Artichoke Dip

12 oz. artichokes-drained and chopped

8 oz. cream cheese-softened

1 cup mayo

1 cup shredded pepperjack cheese

1/2 cup freshely grated parmesan cheese

1/4 tsp. garlic salt or one clove fresh garlic, minced finely

Combine all ingredients in an oven-proof dish and microwave on high 1-2 minutes until everything is well mixed. Bake at 350 degrees for 15-20 minutes.

White Chocolate Pumpkin "Tiramisu"

Ingredients:

-Pumpkin loaf cake (I used a mix that was Libby brand. I got it at Albertson's but it can be hard to find. It comes with the cake mix & pumpkin. It makes 2 regular size loaves or about 5 mini loaves. If you can't find this you could try using your favorite pumpkin spice bread recipe -- no chocolate chips. You will need equivalent of 2 regular loaves)
-1 pint whipping cream

-3/4 cup powdered sugar
-1- 8 oz pkg reduced fat cream cheese at room temperature

-1 bar Ghirardelli white chocolate (in the baking aisle) Melted--but save 1-2 squares to shave on top of cake.

-1/3 cup apple cider/juice

-cinnamon

Beat whipping cream and sugar until peaks form. Add cream cheese until smooth. Divide mixture in half. To one half, add melted white chocolate & beat until well blended. To other half, add 1 tsp cinnamon & beat.

To assemble:

Use 9" spring form pan. Line bottom with layer of sliced pumpkin cake, crowding to fit. Brush cake with apple cider. Cover with a layer of white chocolate cream. Arrange another layer of pumpkin cake, apple cider, and cover with the cinnamon cream. Alternate layers. Sprinkle top with cinnamon & shaved white chocolate.

Chill overnight

Italian Sodas

1 16oz. glass
4oz. syrup (any flavor)
8oz. club soda
2oz. half-and-half creamer
Ice
*Whipped cream if desired

Fill glass with ice, add 4oz. of your flavor of choice, then pour in club soda and stir. Top with 2oz. creamer. *When creamer and soda combine there is usually fizzing so be careful not to over flow. Also, if you stir after the creamer has been added it will over flow.

Last top with whipped cream.

Italian Chili

Italian Chili

1 LB Italian sausage or hamburger

1/2 c diced green pepper

1/2 c diced red pepper

1/2 c diced onion

1 clove garlic

Brown sausage with peppers, onion, and garlic. Add the following:

2 15 oz cans italian tomatoes diced

1 15 oz can chili beans

1 15 oz can white beans

1 1/2 tsp basil

1 1/2 tsp oregano

1 1/2 italian seasoning

Beef Broth (add till desired consistency is reached)

Heat to boiling stirring occasionaly. Let simmer 20 minutes. Top with shredded parmasean cheese

I usually use a little more than half a bag of frozen peppers and I don't cut them up. (easier for the kids to pick out)

Chicken Wings Sloppy Joes

(Adapted from Rachel Ray)

When I made this I just put the chicken in the crockpot with a little bit of chicken broth for a few hours until I could shred it. Empty out water/broth (save one cup) and then I put the rest of the ingredients in the crock pot and let it cook for a few more hours until the veggies were soft ( I diced them really small so it didn’t take too long). The toasted buns are fabulous along with a little bit of white cheese....mmmmmm!

4 chicken breasts

Add the following:

2 grated carrots

1 or 2 ribs chopped celery (this is a 'hot wing recipe!!!)

1 med onion , chopped (optional)

1 garlic clove, chopped or dash of garlic salt

8 oz tomato sauce

2 Tbsp brown sugar

1 Tbsp Worcestershire

2 Tbsp vinegar

1/4 c hot sauce

1 c. chicken broth (Add this a little at a time until you reach your desired consistency

Artichoke Pasta Salad

1 box tri colored pasta-cooked and cooled

1 bag 4 cheese tortellini pasta-cooked and cooled

1 can olives-sliced

2 cans artichoke hearts (not marinated)-drained

2 large tomatoes-chopped

Dressing:

1/2 cup olive oil

1/2 cup mayo

1/2 cup lime juice

1/2 TBS. onion powder

1/2 TBS. garlic salt

1 1/2 cups grated parmesan cheese (glass jar)

Mix 1/2 of cheese with salad and sprinkle remaining 1/2 on top before serving.

Ham and Cheese Hot Pocket

2 Sheets Frozen Puff Pastry (thawed according to package directions)
1/2 lb Black Forrest Ham
1/2 lb Gruyere Cheese, sliced (or Havarti or Muenster)
2-3 T. mustard (yellow, Dijon, or spicy brown)

Roll the pastry sheets on a floured surface until they are just smaller than a large cookie sheet. Spread the mustard all over one of the pastries, leaving a one inch border all around. Layer the cheese and ham on top of the mustard. Place the other pastry on top of the layers of cheese and ham and seal the edges all around with a fork, by pressing firmly. Make slits in the top of the pastry with a knife and brush the top pastry with one beaten egg mixed with one tablespoon of water. Bake at 400 for about 20 minutes. Slice and serve with a green salad.

Hot Cheesy Bacon Dip

1 c. sour cream
1 1/2 cups mayo
6 slices of bacon, cooked and crumbled
3/4 c. shredded sharp cheddar cheese
3/4 c. shredded Vermont white cheddar cheese
2 green onions finely sliced

Mix all ingredients and bake at 350 for 45 minutes or until hot and bubbly. Serve on sliced, toasted baguettes.

Spinach Salad with Poppy Seed Dressing

1-2 bags of spinach

1 1/2 cups mozzarella cheese-shredded

1 lb. bacon-cooked and crumbled

1 red onion-chopped

1 pkg. mushrooms-sliced

honey roasted almonds

a few hard boiled eggs-sliced

DRESSING

3/4 cup oil

1/3 cup red wine vinegar

3/4 tsp. dried mustard

3/4 TBS. poppy seeds

1/2 cup sugar

3/4 tsp. salt

Save dressing until ready to serve and then add to salad.

Rolo Cookies

1 cup sugar

1 cup brown sugar

1 cup margarine

48 rolo candies

2 eggs

2 tsp. vanilla

2 1/2 cups flour

1/4 cup hershey's cocoa powder

1 tsp. baking soda

Combine sugars and margarine. Beat well. Add vanilla and eggs. In separate bowl sift together flour, cocoa and baking soda. Add flour mixture to sugar mixture. Beat together.

Roll dough into a log and wrap in wax paper. Chill for one hour in refrigerator. Once dough has chilled pinch small amounts of dough off, roll into a ball and then flatten. Put rolo in center of flat dough and then roll dough around the rolo. Place on greased cookie sheet. Bake 8-10 minutes at 375 degrees.

Sugar Cookies and Frosting

I will preface this post by saying I grew up on these sugar cookies so I think they are the best. However, my mom's top secret ingredient to making these taste so delicious is her Mexican Vanilla!

4 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 cup shortening

Sift flour, baking powder, and salt together. Cut shortening into flour mixture with pastry cutter. Make sure you cut the shortening really well or the dough won't work)

In separate bowl mix:

2 eggs

1 1/2 cups sugar

1 tsp. baking soda

1 tsp. vanilla

1/2 cup milk

Mix wet ingredients into flour mixture and put into a plastic bag. Chill in fridge for 1 hour. Roll and cut. Bake at 375 degrees for 8 minutes or just until turning color.

FROSTING

2 cups powdered sugar

1/2 cup shortening

1/4 cup milk (maybe more, maybe less)

dash of salt

little vanilla

Beat until creamy

Sweet and Spicy Noodles with Chicken

{fav family recipes blog}

I found this recipe and went out on a limb and tried it. We loved it! TIP: Easy on the red pepper flakes. Next time I make it I think I will add 1/2 the red pepper flakes and then if I need more add them to each serving.

2-3 chicken breasts cut into chunks and cooked (I like to cook it with some peanut sauce tossed into give the chicken some added flavor.)

1 lb. spaghetti noodles-cooked and drained

In a small sauce pan brown 4 tsp. minced garlic in some olive oil then add:

1/4 cup vegetable oil

1/3 cup white vinegar

1/4 cup sugar

1/4 cup sesame seeds

3 TBS. soy sauce

1 TBS. red pepper flakes

Toss the chicken, noodles and sauce together in a large fry pan or wok on medium heat. Let it simmer for about 5 minutes so the noodles can absorb some of the sauce. Serve hot!

Broccoli Salad

2 head broccoli-cut up into small pieces

1 head cauliflower-cut up into small pieces

1 small purple onion-cut into small pieces

1/3 cup bacon bits

1/2 cup sunflower seeds

1/2 cup raisins

1 cup grape tomatoes

DRESSING: Make 1 1/2 times

1 cup mayo

1/3 cup sugar

1/2 tsp. salt

2 tsp. red vinegar

Mix dressing with salad

Key Lime Cheesecake

{fashionably foodie}

1 pound cream cheese,softened (NOT 1 package, 1 POUND)

3/4 cup key lime juice

1 (14 oz.) can sweetened condensed milk

1 tsp. finely grated fresh lime zest

1 1/4 cups sweetened whipped cream

1 graham cracker crust

In a blender mix cream cheese, key lime juice, and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into graham cracker crust. Top with whipped cream. Arrange lime slices on top of cheesecake. Chill pie loosely covered for at least 6 hours or up to 1 day.

Lime Cilantro Rice

I LOVE, LOVE, LOVE this rice. It's so good that I always double it. TIP: if you are eating leftovers don't heat the rice in the microwave. It's not as moist. Heat in pan on stove.

1 cup long grain rice

2 cups water

1 tsp. dried onion

1 TBS. vegetable oil

1/2 bunch cilantro-chopped

3 cubes chicken bouillon

2 limes

Add all ingredients (except the limes) in a pot. Cover and bring to a boil. Turn heat down and let simmer for 15 minutes. Remove from heat and let sit, COVERED for 10 minutes. Squeeze juice of limes over rice and mix before serving.

Chicken Rolls Ups

1 package cream cheese (4 oz.)

1 package chive cream cheese (4 oz.)...I use a little more of each so that I have plenty of filling

1/4 cup margarine

1/8 tsp. pepper

2 cups cooked chicken breasts, shredded

1 small can mushrooms -drained

2 cans crescent rolls

2/3 cup stuffing-rolled finely

salt to taste

Cream together cream cheese, margarine and pepper. Fold in chicken, mushrooms and salt. Roll crescent rolls out. Place large spoonful of mixture in each and roll tightly. Seal well. Roll in melted butter and then in crushed stuffing. Place in pan and bake at 325 degrees for 30 minutes.

SAUCE

1 can cream of chicken soup

1/2 cup sour cream

2 TBS. lemon juice

1/3 cup water

Heat; do not boil!

Smooth as Silk Fudge

FUDGE....SMOOTH AS SILK!

2 cups cream
4 cups sugar

Stir cream and sugar together in large pot. Put on medium heat and while stirring, bring this cream/sugar mixture to a boil. Now place the lid on your pot for 3 minutes. (This means you will not stir, because the lids on!)

Take the lid off now, and continue to cook this mixture to a Soft Ball Stage (228). I also do the cold water test: Drop one tablespoon of fudge into a cup of COLD Water....with a spoon, try to form a ball that will hold a ball shape in the water.

Take off the heat and add 1 cup butter that you have cut up in chunks. DON'T Stir it in...let it sit for about one minute untouched while the butter starts to melt.


Now...pour this mixture over 3 big broke up Symphony bars (the 6.28 ounce bars) that you have placed in another large bowl. DO NOT SCRAPE the pan of hot mixture. Just pour it in, without scraping the sides.

Beat this entire mixture with your hand mixer (or KitchenAid) until nice and smooth and creamy...a good couple of minutes. You can add walnuts as well, once it's creamy. Pour into greased or parchment lined 9x13 pan. I like to line my pan with parchment paper, then it's really easy to pull the entire slab of fudge from the pan, and cut it up nicely. Keep between layers of wax paper or saran wrap, in well sealed Tupperware container. I keep mine in the fridge, because I like it cold. It will keep for a long time, if kept sealed well.