Haystacks Ii Food

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.

HAYSTACKS I

Steps:

• In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
• Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

COCONUT HAYSTACKS

Steps:

• Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring.
• Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes.

HAYSTACKS

Steps:

• Line two large baking sheets with parchment paper.
• To a large bowl, add peanuts, chow mein noodles, and potato chips.
• In a separate, microwave-safe bowl, melt the almond bark according to package directions.
• Pour the melted almond bark into the bowl with the peanuts, chow mein noodles, and chips. Stir together. (The chips should crush naturally.) Mix until all ingredients are fully coated.
• Use a spoon to drop dollops of the mixture onto the parchment-lined baking sheets. (If the mixture has hardened before you are able to spoon it all onto the baking sheets, simply pop the mixture into the microwave for 15-20 seconds, or until the bark has melted again.)
• Top with sprinkles (optional).
• Set aside until the almond bark has firmed (10-15 minutes).

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.

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).

COCONUT HAYSTACKS II

Steps:

• Preheat oven to 400 degrees.
• Combine all ingredients.
• Roll into balls.
• Bake on buttered cookie sheet for 15 minutes.