Appetizers & Dips/Bars, Cookies, Sweets

“Food Day”

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 HyVee 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, but I will share the recipes for the bean dip and the toffee.

Fiesta Bean Dip 

1 (16 oz) can refried beans (I use the spicy fat-free kind and the kind with green chiles.)

1 cup (4 oz) grated cheddar cheese (I often use shredded taco cheese)

1/3 cup taco sauce

1 tsp taco spice

1 green chili pepper, chopped

Combine all ingredients and place in a crockpot (or crockette if only making single recipe). Serve with tortilla chips

 Yes—it’s that simple. When I made it on Friday morning, the kids were already in the car waiting for me. It’s a matter of minutes to stir it together and throw it in the crockpot.  

Georgia Toffee (from Paula Deen's 2008 Chocolate Celebration magazine)


  • 13 graham cracker sheets 1 cup butter (wouldn’t be a Paula Deen recipe without butter!)
  • 1 cup firmly packed brown sugar
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup semisweet chocolate chips (I like to use the mini chips)
  • 1 cup chopped pecans (I use my Pampered Chef grinder to make the pecans more like a powder)  


  1. Heat oven to 425 degrees Fahrenheit. Line a 10x15-inch jelly-roll pan with heavy-duty aluminum foil. Spray foil with nonstick cooking spray.

  2. Place graham cracker sheets evenly over foil, breaking crackers apart as necessary to cover bottom of pan; set aside.

  3. In a medium saucepan, combine butter and brown sugar. Bring to a boil over medium-high heat; boil for 2 minutes.

  4. Remove from heat; stir in condensed milk. Immediately pour evenly over crackers. Sprinkle evenly with chocolate chips and pecans. Bake for 12 minutes. Let cool completely before cutting.

Relax. I made a cheesecake, I didn't fold a fitted sheet.


  1. 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!

  2. 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 ;)!!!!

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