My contribution to dip day was Fiesta Ranch Dip (http://www.sweetlittlebluebird.com/2014/01/fiesta-ranch-dip.html). Let me first start off by saying, this dip could get addicting. It is so good! I first saw this on Pinterest, and boy am I glad I did. The best part about this recipe is there is only 4 ingredients and all you do is mix them together. I doubled mine since we have a lot of people that work in the lab. I also switched it up a little to cut down on some of the spice. The recipe calls for one can of Rotel drained and 1 packet Fiesta Ranch Dip Mix, plus sour cream and cheddar cheese. When I doubled mine I used 1 can of original Rotel and 1 can of Mild Rotel. I also used 1 packet of Fiesta Ranch Dip Mix and 1 packet regular Ranch Dip Mix. I thought it was the perfect mix, not too spicy but not too mild. I would love to try this on Tacos; somebody at work said a baked potato. This dip has possibilities. Now for me, I don’t like sour cream usually but in here I do.
My contribution for Sweets Day during Lab Week was Cake Batter Fudge (http://bakedfromabox.blogspot.com/2012/07/cake-batter-fudge-10-minute-recipe.html). I saw this on Pinterest and it looked so good plus it was easy to make. You actually use boxed cake mix for this. Now I ended up using a whole box because I ended up tripling the recipe to get a 9×13 pan of fudge. This was not as big as a hit as the coffeecake but there were a few people that loved it. I think this is one of those things that you are either going to love it or hate it, there is no in between. I liked it and would probably make it again, even if it is just for myself. I think this would be a fun recipe to make with a kid, since you only use the microwave for cooking.
In April we had Lab Week, which meant we had three food days, and I of course made something for all three. They were themed days, Breakfast Day, Sweets Day, and Dip Day. First Breakfast day, for that I made a Martha White Coffeecake (http://www.marthawhite.com/recipes/double-cheesecake-strawberry-coffeecake-2713). The recipe is called Double Cheesecake Strawberry Coffeecake. Well mine was a Double Cheesecake Blueberry Coffeecake. I could not find the Strawberry Cheesecake muffin mix anywhere but I could find the Blueberry Cheesecake muffin mix so I used that instead. It was good, everyone seemed to like it and I had people asking me for the recipe. I had to double the recipe so I could make a 9×13 (lots of mouths to feed) but that was not hard. I would make this again, especially if I could find the Strawberry Cheesecake muffin mix, I love strawberry anything!
The same week as the March Birthday Celebration was Pi Day. They were having a Pie Contest for Pi Day at work so I went with a non-traditional pie, Red Velvet Fudge Pie (http://pizzazzerie.com/recipes/party-food-red-velvet-fudge-pie/). I love Red Velvet so this was intriguing to me especially since for this pie you actually use a cake mix and pour the cake mix into the pie crust and bake them together. This pie was different for sure and I only had a small piece to taste it, but I would probably make it again to at least try a bigger piece. It is a very easy pie to make and actually does not cost an arm and a leg to make.
We have a lot of Birthdays where I work and I seem to be the one who brings the sweets! So for another co-worker’s Birthday in March I made a Mounds cake. She had mention seeing one on Facebook and how good it looked. So I googled it and found a recipe, unfortunately now I don’t remember where I found this recipe. But I do have the recipe written down so have posted it below. Now I am not a fan of coconut so to me this was okay but everybody at work seemed to like it!
Make a boxed chocolate cake mix as directed (I used Dark Chocolate Fudge)
1 cup sugar
1 cup milk
24 large marshmallows
14oz sweetened coconut
In pan melt marshmallows in with milk and sugar. Once marshmallows have melted stir in coconut. Pour coconut mixture over warm cake (I poked some holes in mine) and let in soak in. (I left mine for a few hours)
1 cup sugar
½ cup milk
1 stick of butter
1 ½ cups chocolate chips
Heat sugar, milk, and butter till it starts to boil, stir in chocolate chips until melted. Pour chocolate over coconut/cake.
For Christmas one of my Secret Santa gifts was a Toll House Bake Book, you know one of those little ones you see at the checkout counter. Well it turns out the person who was my Secret Santa had a Birthday in February and they are not really a sweets person, but do like toffee. So these bars seemed like the perfect fit to celebrate her Birthday. I first became aware of this recipe through that cookbook she gave me for Christmas but also found it online (https://www.verybestbaking.com/recipes/144594/chocolate-toffee-oat-bars/). Now I am not a big toffee eater but this was actually really good. I was impressed with just how good it was. They are strong so a little piece goes a long way but well worth it. Everybody seemed to love them, especially the Birthday Girl; she eve had seconds, which is saying a lot.
As you all know by now two weeks ago I traveled to the heart of Southern Belle Country. My plan was to have the week I was gone be Food Week here on the blog. But my vacation got the better of me. Then there was my plan to have the week I returned be My Journey into the Heart of Southern Belle Country Week. But again my life got the better of me. The new baby came, I was baby sitting, and catching up at work. I love writing this blog and I promise to do better about posting new posts, but as always sometimes the best laid plans don’t come to be. Thank You for reading.