Summertime Haystacks Recipes

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:

• 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:

• Put crushed saltines in bottom of 9"x13" ungreased baking dish.
• Prepare lettuce, tomatoes and onion and set aside.
• Layer rice on top of cracker crumbs.
• Brown and drain ground beef.
• Add tomato juice, water, taco seasoning mix, and salt and pepper to taste.
• Simmer 15-20 minutes to allow some of the liquid to absorb.
• In a heavy saucepan, melt margarine, stir in flour and blend until smooth.
• Gradually stir in milk.
• Bring to boil, cook and stir for two minutes.
• Reduce heat, add Velveeta cheese cubes and stir until melted.
• Assemble dish by layering beef on top of rice.
• Top with prepared lettuce, tomato and onions.
• Pour cheese sauce over top.
• Top with shredded cheddar cheese and garnish with the sliced stuffed olives.
• NOTE: Cooking time refers to time for making cheese sauce and browning meat.

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.