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.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 27.8 g, Cholesterol 10.6 mg, Fat 7.2 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 45.7 mg, Sugar 18.3 g
NO-BAKE CEREAL HAYSTACKS
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 18 cookies
Number Of Ingredients 9
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.
CRANBERRY HAYSTACKS
This is a wonderful addition to any Christmas cookie plate. I love cranberries and white chocolate so I mixed these up using a friends recipe for the more traditional haystack recipe with regular chocolate.
Provided by Dawn Louise
Categories Drop Cookies
Time 10m
Yield 24 cookies
Number Of Ingredients 3
Steps:
- Toast coconut until lightly browned in a 350 degree oven.
- Melt chips in microwave for 1 minute.
- Stir, and continue melting and stirring until chips are thoroughly melted and smooth.
- Stir in cranberries and coconut until well dispersed.
- Drop by tablespoonfuls onto wax paper.
- Let cool and store in refrigerator.
Nutrition Facts : Calories 125, Fat 9.1, SaturatedFat 6.8, Cholesterol 2, Sodium 15.4, Carbohydrate 10.6, Fiber 1.3, Sugar 9.1, Protein 1.3
HAYSTACKS
I have made these cookies for my family for about 30 years now. My son (who is now 36 years old) gets so excited when I make these; he always enjoys them with a tall glass of milk. I find that I have to be careful when melting the butterscotch because it seems to scorch easily, so take care - this is an essential ingredient! Also, these are best enjoyed in the winter because they seem to melt and not taste as great in the warmer weather.
Provided by Food Network
Categories dessert
Time 40m
Yield 30
Number Of Ingredients 4
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.
BETTY'S HAYSTACKS RECIPE BY TASTY
My grandmother, Betty, used to make me these no-bake cookies every Christmas. They're the perfect combination of salty and sweet and they couldn't be easier to make. They require no baking time-the hardest part is waiting for them to set so you can dig in!
Provided by Kelly Paige
Categories Desserts
Time 1h30m
Yield 24 cookies
Number Of Ingredients 9
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!
Nutrition Facts : Calories 148 calories, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, Sugar 7 grams
HAYSTACKS
This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it!
Provided by Maryanne
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 15m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 634.3 calories, Carbohydrate 74.7 g, Cholesterol 28.2 mg, Fat 32.2 g, Fiber 14.7 g, Protein 18.4 g, SaturatedFat 9.2 g, Sodium 1697.8 mg, Sugar 7.4 g
HAWAIIAN HAYSTACKS RECIPE
We are big Hawaiian Haystacks fans. They are so easy to make and taste absolutely amazing. The toppings with the chicken and rice, all come together and form a delicious meal, the whole family will love.
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 997 kcal, Carbohydrate 150 g, Protein 36 g, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 71 mg, Sodium 1263 mg, Fiber 8 g, Sugar 18 g, ServingSize 1 serving
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