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.
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
CAMPING HAYSTACKS
Try this easy layered dish for a quick and easy meal after a day of hiking. -Gaylene Anderson, Sandy, Utah
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Fat 30 g fat (11 g saturated fat), Cholesterol 61 mg cholesterol, Sodium 1,654 mg sodium, Carbohydrate 61 g carbohydrate, Fiber 10 g fiber, Protein 25 g protein.
MEXICAN HAYSTACKS
My wife used to run a daycare in our home. This is one of the recipes that we were given to use of meals for the kids. It's really easy to jazz up using a packet of taco seasoning for the hamburger, adding more veggies or even using a mexican styled rice instead of plain white. One serving is 1.5oz meat 1/4 cup veggies and a serving of bread for a 3-5yo
Provided by Thndrus
Categories Lunch/Snacks
Time 35m
Yield 8 kid size meals
Number Of Ingredients 7
Steps:
- Divide equally and layer on 8 plates in the following order Rice, hamburger, tomatoes, lettuce, shredded cheese, sourcrean and tortilla chips.
Nutrition Facts : Calories 454.8, Fat 24.9, SaturatedFat 10, Cholesterol 65.5, Sodium 283.2, Carbohydrate 38, Fiber 2.6, Sugar 1.8, Protein 20.4
HAYSTACK SUPPER
Served as the main dish at our family reunion buffet, this flavorful layered taco-style dish was a true crowd-pleaser. Folks were pleasantly surprised to find a rice layer, and everyone enjoys the creamy cheese sauce. -Jill Steiner, Hancock, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 17
Steps:
- Divide crackers between 2 ungreased 13x9-in. baking dishes. Top each with rice. , In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Reduce heat; stir in Velveeta cheese until melted. Pour over beef mixture. Top with lettuce, cheddar cheese, tomatoes and olives. Serve with chips. Refrigerate any leftovers.
Nutrition Facts : Calories 888 calories, Fat 55g fat (24g saturated fat), Cholesterol 164mg cholesterol, Sodium 1746mg sodium, Carbohydrate 57g carbohydrate (9g sugars, Fiber 3g fiber), Protein 41g protein.
HAYSTACK (THE BEST 7-LAYER DIP EVER)
This is my Grandma Valma's recipe that I bring to any holiday/party/shower or gathering, and it is always gone well before anything else. I have friends and relatives call and request that I bring this because they have been craving it since the last party. This is incredibly easy, but the mix of ingredients make this such an awesome appetizer. It may not actually be 7 layers, but that's what Grandma called it so I never argued! I have found that ridged or wavy potato chips are the best to go with this dip. Enjoy!!!
Provided by samabamasmama
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Place refried beans into a bowl and mash until smooth. Scoop avocado out of the peels and mash with refried beans until thoroughly combined. Spread the bean mixture over a large platter in an even layer.
- Mix sour cream, mayonnaise, and taco seasoning in a bowl; spread in a layer over the bean mixture. Sprinkle tomatoes and green onions as a single layer, then top with a layer of bean sprouts. Sprinkle Cheddar cheese over the top.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 14.8 g, Cholesterol 33.3 mg, Fat 22.1 g, Fiber 5.5 g, Protein 9.2 g, SaturatedFat 7.9 g, Sodium 428.7 mg, Sugar 2.2 g
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- In a blender combine all ingredients for the creamy sauce and blend until smooth and combined.
- Pour into the slow cooker and mix everything together. Cover with lid and cook on low for 6-7 hours or until chicken is tender and can easily shred.
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- Melt the butter in a large dutch oven or stockpot over medium heat. Once the butter is melted, add the flour and stir continuously for 2-3 minutes to prevent the flour from burning.
- Add chicken broth and whisk. Bring to a simmer, whisking occasionally to prevent burning. Add the chicken, bouillon cubes, and Ortega green chiles, then cook for an additional 5 minutes.
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