Haystacks Recipes

Steps:

• Heat 2 inches of water in a pot to a simmer. Add the semisweet and milk chocolate to a bowl and place over the pot of simmering water. Allow to melt, stirring occasionally, 4 to 5 minutes.
• Meanwhile, add the noodles, almonds and pistachios to a large bowl and set aside.
• When the chocolate has melted completely, pour over the noodle and nut mixture. Mix until everything is well coated in the melted chocolate.
• Using 2 spoons, drop tablespoon mounds onto 2 parchment-lined baking sheets. Sprinkle the holiday sprinkles over the top. Allow to dry completely before storing, about 1 hour.

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.

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:

• 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.

Steps:

• Mix soup and milk together. Then add in shredded chicken. Heat and stir until well blended.
• Have 4 cups of warm cooked rice in a bowl. Everyone can scoop out their rice and then ladle the chicken soup mixture over the rice.
• Have all the other ingredients in bowls. Then add all other toppings to your haystack. This is a great way to introduce your kids to new foods and vegetables. I like bell peppers, tomatoes, green onions, olives, chow mein noodles, and coconut on mine.

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.

Steps:

• Center a rack in the oven and preheat to 325°F.
• Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute. Remove from the oven and cool to room temperature on a rack.
• Melt and temper the chocolate (see pages 25-30) and hold it at the correct temperature by placing it over a bowl of water that is 2°F warmer than the chocolate. If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate. Add the toasted coconut to the tempered chocolate and stir to coat it completely.
• Line a baking sheet with parchment or waxed paper. Using a spoon, form 1-inch mounds and place them on the baking sheet. Let the mounds set up at room temperature, or place them in the refrigerator for 15 minutes, then place them in paper candy cups.
• Store the haystacks between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. The haystacks are best served at room temperature.
• Replace the coconut with raisins or a mixture of raisins and toasted, salted peanuts.

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.

Steps:

• In a microwave or large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

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).