Almond Joy Haystacks Recipes

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

Steps:

• Pre-heat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients, set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
• Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.

Steps:

• Melt six (6) cubes bark (12 ounces) in a medium sized pan on low heat.
• Combine nuts and chow mein noodles.
• Stir into bark and stir mixture until well coated.
• Drop by teaspoonful into candy cups or onto waxed paper.
• Cool completely. Can be stored for several weeks in airtight container.

Steps:

• Heat oven to 400 degrees.
• Mix sugar with salt.
• Mix sugar mixture with coconut.
• Mix in eggs.
• Butter one large cookie sheet.
• Drop by tablespoonfuls on cookie sheet and shape like small haystacks.
• Bake at 400 degrees for 15 minutes.
• Cool 5 minutes then remove from sheet.
• NOTE:.
• Before adding any spices to this recipe, if you have never had these before, you should make them plain like the recipe is first then decide if you want to add any thing else. We like them the way they are.
• You may be surprised at the flavor as they are.
• Recipe does not include cooling time.

Steps:

• Melt margarine,stir in sugar and graham crackers until all worked in together.
• Pat in the bottom of a 9x13 pan.
• Bake in a 350 degree oven for 10 minutes.
• while the crust is baking, mix the sweetened condensed milk with the coconut until all the coconut is incorporated with the sweetened condensed milk.
• I usually chop the almonds up as the bars cut easier when they are chopped rather than left whole, but that is a personal choice.
• When the crust is out of the oven, spread filling over the crust. Once the filling is spread, sprinkle the toasted almonds over the filling.
• Bake the bars for 20 minutes or until light golden brown.
• Once you take the bars out of the oven, I turn my oven off, sprinkle the chocolate chips over the bars and return to oven for a few minutes until the chips are melted enough to spread with a knife.
• I have found over the years that scoring the bars while the chocolate is still soft, helps when cutting the bars after they have cooled. Other wise when you cut the cooled bars, they don't seem to cut cleanly and neatly. I also cut them into tiny bite size pieces, they are very rich and by cutting them small, they go alot further.