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
HAYSTACK COOKIES
Easy, no-bake haystacks are the crunchy, salty, sweet sensation you've been waiting for! Shake up the flavors with your own liking for unique party desserts.
Provided by Kathleen
Categories Dessert
Time 8m
Number Of Ingredients 3
Steps:
- Line 2 cookie sheets with waxed paper.
- In a microwave-safe bowl combine the semisweet chocolate chips and the butterscotch chips.
- Cook in the microwave, on high, for 45 seconds. Take the bowl out of the microwave and vigorously stir the chips. If needed, microwave at additional 15-second intervals, stirring (yes, vigorously!) between each interval, until the chips are smooth and melted.
- Add chow mein noodles and gently fold until they're evenly coated.
- Drop by rounded tablespoonfuls onto the prepared cookie sheet. Place in the fridge, 10-15 minutes, or until cookies are set.
Nutrition Facts : ServingSize 1 cookie, Calories 267 kcal, Carbohydrate 38 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 3 mg, Sodium 185 mg, Fiber 2 g, Sugar 25 g
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
GRANDMA'S CHOCOLATE HAYSTACKS
Steps:
- Microwave peanut butter and chocolate chips until melted, for about 1 minute.
- Add the pretzels. Stir well.
- Drop by tsp. on wax paper/foil. Let cool and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
GRANDMA'S HAYSTACKS
Make and share this Grandma's Haystacks recipe from Food.com.
Provided by tcourto
Categories Candy
Time 10m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate 2 minutes in the microwave.
- Mix rest of ingredients into melted chocolate.
- Drop by tablespoons onto waxed paper.
- Let set until hard.
- Store in an air-tight container.
Nutrition Facts : Calories 3341.2, Fat 231.6, SaturatedFat 79, Cholesterol 47.6, Sodium 935.2, Carbohydrate 299, Fiber 16.1, Sugar 205.6, Protein 42
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
GRANDMA'S SPONGE CAKE
Make and share this Grandma's Sponge Cake recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 55m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- It's important to have all of the ingredients at room temperature.
- Preheat the oven to 350°F Lightly grease and flour a two piece tube pan. Do not over flour the pan.
- Separate the eggs into two separate bowls. Add the sugar, salt & oil to the egg yolks and beat using a paddle attachment. Beat on low until the mixture is pale yellow, thick and forms ribbons when dropped from the beater.
- Stir in the lemon zest and juice. Add the sifted flour and baking powder and mix on low just until blended.
- Using the mixer whisk, beat the egg whites on medium speed until stiff peaks form. Using a spatula, gently fold half of egg whites into the egg yolk mixture until incorporated. Fold in the remaining egg whites until fully mixed.
- Pour batter into a prepared tube pan and bake in thd centre of the oven for 45-50 minutes, or until a cake tester comes out clean.
- Once cooked, gently turn the cake upside down to cool. If the pan does not have extended prongs, place the tube pan on a bottle to cool completely.
Nutrition Facts : Calories 243.2, Fat 7.9, SaturatedFat 1.7, Cholesterol 124, Sodium 121.4, Carbohydrate 37.8, Fiber 0.6, Sugar 25.2, Protein 5.8
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