Food Day at the Office
Food Day. I’m guessing that’s what most workplaces call it–not just where I work. But I really should call this “food week” because I did a lot of baking. It was Mary Jo’s one-year anniversary on Tuesday so I made a delicious To-live-for Pumpkin Butterscotch Cake that makes the house smell amazing. Jason had his first food day on Wednesday so I made him Yellow Bars to take to work. The recipe is from my Hy-Vee online recipe box but I’ve seen it many places under “assumed” names like Revel Bars, Chocolate Bars, etc. It’s easy to bake in the morning before work, you just can’t cut them until later because they need to fully cool.
On Friday I brought lunch for everyone which consisted of walking tacos, fiesta bean dip (recipe below) and Paula Deen’s Georgia Toffee. I doubt anyone needs a recipe for walking tacos (here’s my walking taco casserole), but I will share the recipes for the bean dip and the toffee.
(Thanks for reading! This was my first-ever blog post.)
Sweet wishes,
Georgia Toffee
Equipment
- 1 10×15 pan
Ingredients
- 13 graham cracker sheets
- 1 cup unsalted butter, 2 sticks
- 1 cup brown sugar, firmly packed
- 14 oz sweetened condensed milk
- 1 cup mini semisweet chocolate chips, or regular size
- 1 cup chopped pecans
Instructions
- Heat oven to 425°F. Line a 10×15-inch pan with heavy-duty aluminum foil. Lightly spray foil with nonstick cooking spray.
- Place graham cracker sheets in a single evenly over foil, breaking crackers apart as necessary to cover pan; set aside.
- In a medium saucepan, combine butter and brown sugar. Bring to a boil over medium-high heat; boil for 2 minutes.
- Remove from heat; stir in condensed milk. Immediately pour evenly over crackers. Sprinkle evenly with chocolate chips and pecans.
- Bake for 12 minutes. Cool completely (a few hours) before cutting.
Notes
Nutrition
All text and images © Staci Mergenthal • Random Sweets
Fiesta Bean Dip
Ingredients
- 16 oz refried beans
- 1 cup grated cheddar cheese
- ⅓ cup taco sauce or salsa
- 1 teaspoon taco seasoning
- 1 green chili pepper chopped, or small can diced chili peppers
Instructions
- Combine all ingredients and place in a small crockpot to heat.
- Serve hot with tortilla chips. Serve with sour cream, tomatoes, black olives, etc.
Nutrition
All text and images © Staci Mergenthal • Random Sweets
I made these the other day, and Jesse LOVED them. We put them in the freezer to try and keep us from eating them all at once and they taste so good coming out of the freezer as well. Love the new site Staci, I will be checking in here often ;)!!!!
I know–those Georgia Toffee bars are so addicting! When I brought them to work, I had to put them in a different work area so that I would have to walk over to get one–and other people could see how many times I was taking one throughout the day so I had to keep it to a minimum. This is definately a keeper in my recipe stash!