Haystack Potato Sliders 5fix Recipes

PEANUT BUTTER SHOESTRING HAYSTACKS

Steps:

• In a medium saucepan over low heat, combine peanut butter, chocolate chips and butterscotch chips; stir until melted. Stir in oil.
• Remove from heat and stir in potatoes, mixing well.
• Drop by rounded spoonfuls onto waxed paper. Refrigerate for 2 hours.

EASY CHOCOLATE HAYSTACKS

Steps:

• Line a baking sheet with waxed paper.
• Stir oats, chocolate chips, coconut, and almonds together in a large bowl.
• Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet. Chill in the refrigerator until haystacks are set, 15 to 20 minutes.

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.

LOADED POTATO SKIN SLIDERS

Steps:

• Prepare the loaded potato skins according to the package directions for the oven.
• Stir together the mayonnaise, mustard, ketchup, garlic powder, onion powder, smoked paprika, a pinch of salt and several grinds of black pepper in a small bowl until combined. Cover and refrigerate until ready to serve.
• Season the beef with 1 teaspoon salt and several grinds of black pepper, then divide into 12 equal-sized portions (about 1 1/2 ounces each). Shape each portion into a thin, oval-shaped patty about 3 1/2 inches long; the patties will shrink as they cook.
• Preheat a grill pan over medium-high heat and brush lightly with canola oil. Grill the patties until nicely charred and slightly pink on the inside for medium doneness, about 2 minutes per side.
• Put the patties on the cheesy side of 12 loaded potato skins, then top with 2 slices of tomato and some shredded lettuce. Spread the sauce on the stuffed side of the remaining 12 loaded potato skins, then sandwich together to create sliders.

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.

POTATO AND PORK SLIDERS #5FIX

Steps:

• Spray a 12x17 baking sheet with oil spray. Spread the shredded potatoes evenly on baking sheet. Bake for 10 minutes. Using a flat spatula flatten potatoes firmly against sheet and bake for 10 more minutes. Then broil on low for 5 minutes or until hash browns are lightly browned and crispy.
• Make 12 thin square pork patties. Season both sides of the patty with seasoned pepper. Using a griddle or non-stick pan, brown patties over medium heat for about 4 minutes on each side. Place cooked patties on paper towels and top each with two small squares of Havarti cheese.
• Using a sturdy spatula separate hash browns into 24 small squares for slider tops and bottoms. Gently assemble 12 sliders.

HASHBROWN AND HAMBURGER HAYSTACK CASSEROLE #5FIX

Steps:

• Mix all ingredients together in large bowl. Put in 9 x 13 glass baking dish; spread evenly. Bake at 350 degrees for approximately 30-40 minutes.

EUROPE IN A HAYSTACK-GREECE #5FIX

Steps:

• Preheat the oven to 375'F. Pat potatoes with paper towels to remove excess water. Spread potatoes out in an even layer on a greased baking sheet. Put potatoes in oven and bake for about 30 minutes or until potatoes are cooked through, lightly browned and crisp. Set potatoes aside until cool enough to handle.
• Meanwhile, combine minced garlic with the ground lamb, and shape into 12-15 mini patties. Cook patties in skillet until desired doneness. Set cooked patties on paper towels to drain excess oil and set aside.
• Slice tomatoes into 12-15 rounds. Set aside.
• Pull apart the potatoes and pile into 12-15 small "haystacks". Top each haystack with a lamb patty, then top the lamb with a tomato slice, then top the tomato with a small dollop of tzatziki sauce. Continue this process until you have assembled 12-15 little haystacks! Serve as appetizers.
• Note: these are meant to be 1-2 bites, although a little messy, we just picked them up and ate them all in one bite, it's all the flavors together that makes them so yummy!

BETTY'S HAYSTACKS RECIPE BY TASTY

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!

EUROPE IN A HAYSTACK-ITALY #5FIX

Steps:

• Preheat oven to 375'F. Pat potatoes with paper towels to remove excess water. Spread potatoes out in an even layer on a greased baking sheet. Put potatoes in oven and bake for about 30 minutes or until potatoes are cooked through, lightly browned and crisp. Set potatoes aside until cool enough to handle.
• Slice tomatoes into 12-15 rounds, set aside.
• Slice mozzarella into 12-15 rounds, set aside.
• Pull apart potatoes and pile into 12-15 small "haystacks". Drizzle each haystack with a little of the dressing, top with a tomato slice, drizzle with a little more dressing, top that with a basil leaf, top the basil with a cheese slice, then finish with another drizzle of the dressing. Continue this process until you have assembled 12-15 little "haystacks". Serve as appetizers.
• Note: these are meant to be 1-2 bites, although a little messy, we just picked them up and ate them all in one bite. It's all the flavors together that makes them so yummy!
• If desired, you can pop these under the broiler once assembled to melt the cheese a little. We tried it both ways and it didn't change the flavor but it is always fun to have ooey gooey cheese:).

HAYSTACK PIE

Steps:

• Prepare pudding as per package directions; stir in coconut accordingly. Put 1/2 of this mixture into prepared pie crust.
• Spread banana on top of pudding layer and then cover with remaining 1/2 of the pudding mixture.
• Cover and refrigerate to chill for 1 hour; top with whipped topping and serve.

HAYSTACK POTATO SLIDERS #5FIX

Steps:

• Heat 2" of canola oil in a heavy bottomed pan until hot but not smoking. Deep-fry the Simply Potatoes Shredded Hash Browns in batches until crispy. Drain on paper towels while you prepare the sliders.
• Divide the chuck into 8 even pieces and form small patties. Grill on a preheated grill or grill pan for 4 minutes on the first side, flip and cook for an additional 3 or 4 minutes, depending on desired doneness. Season with salt and pepper if desired.
• Place one patty on each slider bun. Top with 1 to 1 ½ tablespoons of the chipotle mayo, a generous handful of the fried hash browns, and any other desired toppings.