Mini Foods

Exhibit Guidelines:  You must select one (1) of the three (3) recipes listed to prepare for exhibit: Honey Hives, Haystack Cookies, or Black-eyed Susans. You may want to try preparing all three for your family to enjoy. Each recipe is unique; the first two are no-bake cookies. Honey Hives have a thick dough that you form into a beehive shape. Haystacks require melting chocolate and butterscotch chips in the microwave or on the stove top, and Black-eyed Susans are mixed and baked, then the chocolate kiss is added. You will learn to read a recipe, follow the directions, and prepare the recipe. Make sure you have an adult help you purchase ingredients and learn how to prepare the recipes.

EXHIBIT: Six (6) Honey Hives, OR Haystacks, OR Black-eyed Susans.

General Instructions: Cookies should be placed on a firm, disposable plate. Cover exhibit securely with plastic wrap or put inside a sealable bag.

 Honey Hives

1 cup peanut butter                                                       1/3 cup honey

1 teaspoon vanilla                                                         2 cups rice cereal

¾ cup raisins                                                                (Rice Krispies)



  • Roll 1 ½ cups cereal between two sheets of waxed paper until crushed. Set aside.


  • Do not crush remaining ½ cup cereal. Thoroughly mix peanut butter, honey, vanilla, raisins, and uncrushed cereal in a mixing bowl.
  • Drop mixture by spoonfuls onto crushed cereal and roll lightly to cover.
  • Form into beehive shapes. Try to make them all look the same.
  • Makes about 2 dozen hives.

Haystack Cookies

                6 oz. pk chocolate chips                                             12 oz. chow Mein noodles

                6 oz. pk butterscotch chips                                         1 C peanuts, optional


  • Melt chips together on stove or in microwave.
  • Remove from heat and stir in noodles & peanuts.
  • Put wax paper on a cookie sheet and drop mix by teaspoonfuls. Refrigerate to set.


Black-eyed Susans

               ¾ cup (1 ½ sticks) margarine or butter, softened          12 drops yellow food color

               ½ cup sugar                                                               1 large egg

               1 tsp vanilla                                                                1 pkg (3 oz.) cream cheese, softened

               2 cups flour                                                                36 chocolate kisses


  • Mix butter, sugar, vanilla, food color, egg and cream cheese in a large bowl.
  • Stir in flour.
  • Cover dough with plastic wrap and refrigerate about 2 hours or until firm.
  • Heat oven to 375º.
  • Shape dough into 1 ¼ inch balls. Put balls about 2 inches apart on cookie sheet. As you put each ball on the cookie sheet, cut it following the directions below.
  • Adult help: Using scissors or a small, sharp knife, cut each ball from top into 6 wedges about ¾ of the way through dough, as shown in drawing. Spread wedges apart slightly. (Cookies will flatten as they bake.)
  • Bake 10 to 12 minutes or until cookies are set and edges begin to brown.
  • Immediately press in center of each cookie 1 of the chocolate kisses.
  • Remove cookies from cookie sheet with spatula to wire rack. Cool.