Haystacks Iv Food

NO BAKE CHOCOLATE HAYSTACK COOKIES

Steps:

• In a medium saucepan, combine sugar, milk, butter, cocoa (I tend to go a little heavy on the cocoa) and salt.
• Heat to boiling, stirring frequently.
• When it has reached a rolling boil, cook for 5 minutes, stirring constantly.
• Remove pan from heat and mix in vanilla, oats and coconut.
• Drop by spoonfuls onto wax paper.
• Work quickly!
• Let cool.
• Alternate/optional additions, add any one with coconut: 1/2-3/4 cup mini marshmallows or 1/2 cup walnuts.

NO BAKE CHOCOLATE HAYSTACK COOKIES

Steps:

• In a saucepan over medium heat, combine sugar, cocoa, milk, butter and salt. Heat to low boil, stirring often. When a low boil is reached, cook for 3 minutes, stirring constantly.
• Remove pan from heat and quickly mix in vanilla, oats and coconut until incorporated.
• Drop by tablespoonfuls onto parchment-lined cookie sheet (you will need to press a bit to hold each mound together). Let cool until set, about 5 minutes.

HAYSTACKS IV

Steps:

• In the microwave or over a double boiler, melt butterscotch chips and peanut butter, stirring frequently until smooth. Stir in chow mein noodles and marshmallows to blend well. Drop by heaping teaspoonfuls onto waxed paper and chill until set.

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.

CHOCOLATE HAYSTACKS

Steps:

• Microwave chocolate and butterscotch chips in medium microwaveable bowl on HIGH 2 to 3 min. or until almost melted, stirring after 1-1/2 min. Stir until completely melted.
• Add remaining ingredients; stir until evenly coated.
• Drop tablespoonfuls of chocolate mixture onto waxed paper-covered baking sheet. Refrigerate 1 hour or until firm.

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:

• Combine sugar, margarine, cocoa and milk.
• Bring to a boil and remove from stove.
• Add oatmeal, coconut and vanilla.
• Mix well.
• Drop by tsp on wax paper and leave in a cool place to set.

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!

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 IV

Steps:

• In the microwave or over a double boiler, melt butterscotch chips and peanut butter, stirring frequently until smooth. Stir in chow mein noodles and marshmallows to blend well. Drop by heaping teaspoonfuls onto waxed paper and chill until set.

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.