Haystackers Food

HAYSTACKS

Steps:

• Melt the butterscotch chips in a double boiler over simmering water.
• In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.

HAYSTACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt chocolate in double boiler, in a saucepan over low heat, or in the microwave stirring occasionally until smooth.
• In a large bowl, combine coconut, sugar, flour, eggs, almonds and vanilla. Stir well. Fold in melted chocolate. Drop by rounded spoonfuls onto baking sheets.
• Bake in preheated oven 25 minutes, until set.

NO-BAKE CEREAL HAYSTACKS

Steps:

• Put the cereal in a large bowl. Combine the brown sugar, corn syrup, heavy cream and butter in a small saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium and whisk until smooth. Continue cooking, whisking occasionally, until the mixture thickens and starts to pull away from the sides of the pan, 5 to 6 minutes (it should register 230 degrees F on a candy thermometer). Remove from the heat and whisk in the vanilla, nutmeg and salt.
• Immediately pour the caramel over the cereal and stir with a rubber spatula until evenly coated. Scoop heaping tablespoonfuls of the cereal mixture onto an ungreased baking sheet. Let cool slightly, then use your fingers to gently form each into a mound or pyramid shape; sprinkle with nonpareils. Let cool completely.

CAMPING HAYSTACKS

Steps:

• In a small saucepan, heat chili. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately.

HAYSTACKS

Steps:

• In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
• To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

HAYSTACK SUPPER

Steps:

• Divide crackers between 2 ungreased 13x9-in. baking dishes. Top each with rice. , In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Reduce heat; stir in Velveeta cheese until melted. Pour over beef mixture. Top with lettuce, cheddar cheese, tomatoes and olives. Serve with chips. Refrigerate any leftovers.

BETTY'S HAYSTACKS RECIPE BY TASTY

Steps:

• Line a large baking dish with parchment or wax paper.
• Add the butterscotch chips, peanut butter, and coconut oil to a large microwave-safe bowl. Microwave on 50% power for 60 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
• Add the chow mein noodles, peanuts, and pretzel sticks. Stir until evenly coated.
• Use 2 spoons to drop rounded tablespoons of the mixture on the prepared baking sheet. Place in the refrigerator and allow to harden for at least 1 hour.
• Make the chocolate coating, if using: Add the dark chocolate chips and coconut oil to a medium bowl. Microwave on 50% power for 30-45 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
• Dip the bottom of each haystack in the melted chocolate, letting any excess drip off. Return to the baking sheet, then refrigerate for at least 30 minutes more, until the chocolate hardens.
• Enjoy!

HAYSTACKS

Steps:

• Microwave morsels in glass bowl on medium just until shiny.
• Add chow mein noodles and nuts.
• Stir quickly and thoroughly until noodles are evenly coated.
• Quickly spoon onto waxed paper.
• Let them set until dry (about 15 minutes).

HAYSTACKS

Steps:

• Place chow mein noodles in a plastic bag and crush into smaller pieces.
• Place butterscotch chips in a bowl and microwave for 1 minute and 10 seconds. Remove and stir.
• Add chow mein noodles and peanuts.
• Working fast, place a heaping teaspoon of mixture onto wax paper. Let harden and cool. (I use wax paper on a cookie sheet and then place in refrigerator for cooling.) Store in air-tight container.
• Enjoy!

BUILD-YOUR-OWN HAYSTACKS RECIPE RECIPE - (4.4/5)

Steps:

• Set out haystack toppings (we usually keep the taco meat in a crock pot or saucepan on the stove so it stays warm) and let everyone layer their own toppings on their individual plates in the order they prefer. Enjoy!