22 hay stack recipes

Chocolate popcorn haystacks with popped corn, peanuts, and chow mein noodles coated in melted chocolate chips. A 4-ingredient no-bake snack kids can help make, ready in 15 minutes.

No-bake butterscotch haystacks with peanut butter chips and chow mein noodles. A four-ingredient candy that melts in the microwave and sets on the counter.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

Nothing is like a bowl of warm and delicious chicken noodle soup on a cold winter day.

Oatmeal chocolate peanut butter fudge melts together in a double boiler with soy milk, then chills into chewy chocolate squares with peanut butter swirls. Dairy-free, no candy thermometer required.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.

A quick and easy way to use up your leftover by making this delicious spread.

A stovetop Christmas scent simmer pot with cinnamon sticks, whole cloves, bay leaves, lemon, and orange slices. Fill your home with warm holiday fragrance all day long. Reusable for days.

Tender squid braised in red wine, vinegar, and warm spices like cinnamon and cloves, Cyprus style. A Mediterranean appetizer that's equally stunning served warm or at room temperature.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Moghlai chicken braised with whole cardamom, cloves, cinnamon, and bay leaves in a spiced yogurt sauce with toasted almonds and raisins. A rich Mughal-style curry.