Peanut Butter Fudge NO-Bake Cookies!!

These are such AWESOME tasting cookies!! I am really NOT so much of a fan of the chocolate no-bakes and these are similar to them only richer. I found them on a recipe site years ago and I have tweaked the recipe to fit our family's taste over the years, still one of my no-fail cookie recipe, I hope you will like it!

 

You can make these healthier by making these with raw honey in place of sugar. I always use natural peanut butter so even if I do use sugar in place of raw honey these are a step above regular cookies anyway with protein from peanut butter and oatmeal goodness!

 

Ingredients

• 2 &1/4 cups white sugar
• 3/4 cup butter
• 3/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups peanut butter
• Pinch of salt
• 4 1/2 cups quick-cooking oats

Directions

1. Measure oatmeal, peanut butter, salt, and vanilla  into a large crock(shatter & heat proof) bowl.
2.  In a saucepan over medium heat, combine sugar, butter and milk. 
3. Bring to a rapid boil and boil for one full minute. START timing AFTER the syrup comes to a rapid boil that you can't stir down.
4. Remove from heat and pour the syrup over Peanut Butter-oatmeal mixture and begin to stir.
5. Stir until the mixture begins to cool.You can tell by looking at the mixture that it is ready to drop.
6. Drop batter by teaspoonfuls onto waxed paper. Let cool until set. 

Makes 48 smallish cookies or 2 dozen rather large ones. 

These freeze gr8 are quick and east to make, can make these last minute for kids' bake sales, company dropping by unexpectedly (Keep them in the freezer for that), plus quick to make for pot lucks dinners! 

Linked to weekend potluck dinners, 

 

My Perfect Zuchini Patties

For my Vegetarian Freezer Session I want to make a veggie Burger/pattie. I want to use Zucchini, Yellow Squash, Carrots, Green Onion, garlic. This would be a nice alternative to people who eat vegan at a pot luck!

My Perfect Patty/Burger must have:

• Depth of flavor plus I love smokey cumin & smoked paprika
• Chipoltle powder for that background of heat
• LOVE Quinoa-Really like the Quinoa burgers, w/quinoa cooked in flavorful stock and herbs with aromatics (onion, garlic)-might use that or just flour if time is limited
• Love the idea of adding some cheese like Parmesan & Sharp Cheddar &/or perhaps cottage cheese.
• Like the idea of salty soy sauce, might use that one, but wouldn't Feta be Betta for the salty seasoning?? 
• Definitely needs a sprinkle of sugar to balance out the dish and maybe some sumac to brighten the dish and bring an element of acidic?

Might use my bullet to grind garlic and Vidalia onions, rough chop the green onion, like that in there, wish I had cilantro, I like the brightness it brings, but using sumac might help brighten it up? 

This was soooo delicious!!

Here is what I came up with for my Zucchini patties  I nixed the idea of using the bullet/blender and brought out my BIG GUN, my monster Food Processor and knocked those veggies out in like under 3 min flat! Izak had therapy this morning and both kids were not co-operative so I ended up not using the Quinoa, very sad about that. But I am making Black Bean Burger with Quinoa so I will get some YUMMY quinoa for my other veggie burger/patties!

• 2 green onions, including white parts
• 2 1/2  teaspoon sugar
• 2 teaspoon black pepper
• 2  teaspoon ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons chipotle pepper
• 2 1/2 teaspoon salt
• 2-4 teaspoons olive oil
• 2 Vildalia onions, shredded
• 6 cloves garlic, shredded2 carrots, shredded
• 3 small summer squash, shredded
• 6 small zucchini, shredded
• 1 cup shredded Cheddar cheese
• 1/2-1 C Cottage Cheese
• 4 eggs, beaten
• 1 1/2 cups all-purpose flour
• 2 green onions, including white parts

1. In a food processor shred carrots, zucchinis, yellow squash, Vildaia onions, garlic cloves. 
2. Lay the shredded mixture on a paper towel lined baking sheet and cover with another layer of paper towels and press lightly. Salt lightly and allow to sit on counter top for at least 30 min to draw out the extra moisture. (I will even line a colander with paper towels and allow moisture to draw out for another 30-45 min, I just like to really drain the moisture out as best I can so I don't have to use much binder)
3.  In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Sugar, pepper, cumin, salt, and garlic powder. 
4. Heat a frying pan then add a couple teaspoons olive oil over medium-low heat.  *{Hot pan, cold oil}
5.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. 
6.  Fry until golden-brown, about 4 minutes on each side.  

Makes approx. 40 patties

Reheat them from frozen in toaster oven until crispy or 350 oven for 10-15 min. Can use Sandwich Maker or skillet with scant bit of EVOO, or if you must can use microwave for 20-30 seconds

Can also flash freeze these uncooked and oven bake them 350 for 15-20 min until crispy or on stove top with EVOO.

Notes: 

I have struggled with my low fat foods or sticky batter type foods sticking to my stainless pans here is what I figured out that has helped me TREMENDOUSLY~!!

*(Hot pan cold & cold oil will prevent sticking The reason hot pan/cold oil works is because when you add the oil to a very hot pan, it starts to vaporize – the oil in immediate contact with the pan creates a vapor layer that prevents it from bonding to the pan. 

Obviously, it will burn quickly if no food is added. But cold oil bonds to cold metal, you don’t get this floating oil slick effect – food sticks to the oil, oil sticks to the metal, and in my experience, cold pan, cold oil leads to sticking. Especially with a sticky batter like the zucchini patties, HOT pan COLD oi-try it and see if you get better results!)

**(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)

I really LOVE these, I know that some are more brown than others and I prefer them more brown, but since I will be reheating these on a grill top or toaster oven I don't want them so brown. The more crispy ones we ate up, these are soo good!

Linked to Weekend Pot Luck
 

Super Yummy Caprese Chicken with a few of my Tweeks!

This sounds soooooooo delish, kinda like a mix between my Chicken Scallopini and Chicken Parmesan...

Will sooo be making this SOON! HERE IS the blog I got this from: Lisa's Diner Time Blog

Update: 1/21/2016 We have made this several times with these adjustments below...It is awesome try it exactly the way she presents it first it's pretty stellar!!

Easy and Delicious Caprese Chicken {with a few of my tweaks!}

Caprese Chicken

Lisa's Pic, looks crazy good, right??

• 12 lg boneless, skinless chicken breasts and use this for a freezer session

• 1/2 cup flour

• 1 1/2 to 2 cups panko bread crumbs- {I like use plain and add my own to omit any MSG addition into my family's diet.}

• 3/4 cup balsamic vinegar

• 1 tbsp agave nectar (or sugar)

• olive oil {I LOVE to use Garlic infused EVOO}

• 1 tomato, cut into 8 thin slices

• 8 oz fresh mozzarella, cut into 8 thin slices, {Smoked Mozzarella is DIVINE if you can find!}

• 1/3-1/2 C prepared Pesto Sauce, divided

• Kosher salt and Fresh Cracked Pepper

1. Put balsamic and agave or sugar in a small saucepan over medium low heat.  Let reduce down until it has thickened into a syrup.  This will take about 20 minutes.  

1. Cut each chicken breast in half, lengthwise & season the breasts liberally with kosher salt and pepper with a touch of cayenne {BC I like a touch of background heat.}
2. Put in a gallon size ziploc bag or between two sheets of plastic wrap, two at a time.  With a mallet or small fry pan, pound chicken out until it is a uniform thickness.
3. Take three shallow bowls or plates (I used disposable foam plates) and beat the eggs and put in one and *the flour and breadcrumbs in the other two.  
4.  * NOTE { I also am too cheap to waste flour, so I place 1/8 C at a time on a sifter and lightly dust both side of the chicken resting on paper plates}
5. Dip the chicken in the flour first, then the eggs {I will use tongs to dip breasts in all three plates bc I hate the gooping fingers thing} and finally the breadcrumbs, making sure each piece is well coated with the breadcrumbs.  Set aside on a plate.
6. Heat about 3 tbsp olive oil (enough to coat the bottom of the pan) in a large skillet over medium high heat.  Saute the chicken for 2 to 3 minutes per side, until golden brown.  It cooks up quickly because the chicken is so thin.
7. IF GOING TO FREEZE, STOP AT THIS POINT, FLASH FREEZE THEN PLACE SINGLE FILE IN GALLON SIZED FREEZER BAGS. WHEN READY TO EAT THAW OVERNIGHT AND CONTINUE WITH DIRECTIONS TO DELICIOUSNESS!!
8. Put cooked chicken on a cookie sheet.  Top each piece of chicken with 2 slices of tomato and 2 slices of cheese.  Put under a hot broiler until cheese is melted and starting to brown.  Watch carefully, it goes quickly!
9. Spoon the balsamic reduction onto the plate and place chicken breasts over it.  
10. Top breasts with Basil Pesto & salt and pepper- Not a fan of basil but like pesto, go figure?!
11.  Serve immediately.

Hints and Tips:

• If I were to make this a freezer dish I would sear the breasts lightly not cooking all the way through then flash freeze and place wax paper between breasts and place in gallon sized freezer bags. Then upon thawing I would place in oven to finish off with tomatoes and mozzarella and the rest of the ingredients.
• Lisa recommends serving with mashed potatoes, since we adore thin, "slurpy" pasta I like to serve this with angel hair pasta tossed with diced tomatoes, basil, grated garlic, EVOO, and kosher salt.

Un-Stuffed Greek Chicken Giouvetsi

Ok, you got me...Giouvetsi in essence is a Greek version of a casserole...

If you read my blog with any type of regularity you will know my obstinate feeling towards thick, gloopy-gloppy, bland, flavorless casseroles.

I should have been this way my whole life, since my stepdad had extreme obstinate feelings attitude toward any casserole, I remember him saying anytime anyone mentioned that word, 

"I would rather eat a dead groundhog lying on the side of the road for 3 days then eat casserole." 

I used to think that was soo funny, but I did LOVE tuna noodle casserole, still do I just updated it with grown up flavors when I eat it....

Anyway I do digress {What's new, I am a rambling girl, LOL!}, I was making multiple dishes for my "poultry cooking Meal Session" and I was working on the Greek Stuffed Chicken, which is too delicious for even words. 

You start with a HUMONGOUS chicken breast you know the kind I am speaking of, it's the kind you buy and think how will this cook all the way thru? This is the MOST IMPORTANT part, because you can't stuff them correctly if you use the smaller ones [Ask me how I know! LOL!]...

Looks my dish but is from this web site and not my recipe

Ehemmmm, enter my new recipe...{I know this looks like a lot of ingredients and steps, but bear with me, it makes sense and if you read it in sections it is not that intimidating} I don't have a pic, Of Course, I will try REMEMBER to get one b4 we dig in tonight, but this pic looks similar to mine.

• 6 chicken breasts, placed in a freezer bag and pounded thin w/rolling pin to 1/4" thin.
• 1 bag 14 oz frozen chopped spinach- [Used 10 oz fresh baby spinach]
• ½ medium onion, minced
• 2 or 3 Garlic cloves, minced
• 2 Tbsp Olive oil
• 4oz Sundried tomatoes in jar or already hydrated
• 4oz Capers, drained
• 2 oz Homemade Ricotta Cheese {or store bought}
• 2oz Feta cheese
• 1 Lemon
• 1 C Chicken Stock (Homemade is BEST)
• 1 Lemon, juiced and Zested
• 1/4 C Soft dry White Wine
• Kosher Salt & Fresh Crack Pepper
• Granulated Garlic
• Parsley & Oregano
• Panko Breading
• 4 T Butter

Filling:

1. In a large sauté pan on low heat, add frozen spinach to thaw and the water to evaporate from the spinach.
2. Bring heat up to medium and move spinach over to side of pan Add a small amount of olive oil and place garlic and onion in the oil. In another spot in the same pan add the sundried tomatoes and capers.
3. After two minutes push all ingredients in the sauté pan to the middle and mix. Continue to move mixture to make sure nothing is sticking.
4. Turn heat off, but leave pan on burner.
5. Add the Ricotta and Feta cheese to the warm spinach mixture and mix well. Take pan off stove or to a cooler burner.
6.  Squeeze half a Lemon and zest part of the peel.
7. Sprinkle with dried Parsley and Oregano.

Chicken Breasts:

1. Place Chicken Breasts in a gallon sized Freezer bag
2. Pound 1/4" thin and place on a large platter
3. Season Breasts with granulated garlic Powder, Kosher Salt & fresh Cracked Pepper on both sides
4. Sauté Chicken breasts in 2 T EVOO until cooked through {About 5 min each side}
5. Remove the chicken Breasts and place on a clean platter and cover to keep warm

Lemon Butter Chicken Velouté Wine Sauce:

1. In same pan pour 1/4 soft dry white wine to deglaze the pan, scrape bottom of pan with a wooden spoon to get all the flavorful pieces of brown bit goodness, [I call them FLAVOR NUGGETS!!].
2. Add 2 T Butter and melt through
3. Add 1/4 C flour and cook 2 min over low heat
4. After a few minutes you can add a third of your stock, stir continuously, when all of that stock is absorbed, add the rest of the stock, stirring continuously. This will thicken as it cooks for another 5 minutes.
5. Add More liquid if seems too thick- cautiously

For Topping:

1. Toast the panko bread crumbs lightly in 2 T melted butter in small skillet, 
2. Remove from heat and add s & p, granulated garlic, parsley, and oregano.

To Assemble the Giouvetsi:

1. Spray 11"X9" pan with cooking spray.
2. Layer 3 chicken breasts in pan covering the bottom.
3. Spread the Filling over the top of Chicken Breasts
4. Place the remaining Chicken breasts over top of the Filling
5. Pour the  Lemon Butter Chicken Velouté Sauce over the chicken
6. Crumble the Panko Bread Crumbs over top.

Baking:

1. Preheat Oven to 350
2. Bake until filling is bubbly
3. Cover top with foil if top is getting to brown

Updated this IS my dish, was so AWESOME!!

Enjoy! This is rich & decadent Giouvetsi with just the right balance of creamy and acid from the capers and lemon juice, so many complex flavors that blend into deliciousness your mouth will just sing with happiness.  This is perfect for company, Potluck,  or for more of a FOODIE type Progressive Dinner, guests will just dive right in!

I really like the original recipe & the creative way of stuffing the breasts pushing ingredients inside instead of pounding thing and tooth picking them that such a dated way of filling. I also love the the chicken breasts texture is when baked in original form... but if you find yourself unable to stuff your breasts this is an incredible Giouvetsi and not your average casserole! 

I believe you could freeze this just fine since the sauce is not made from cream it won't curdle or break upon thawing and reheating, I think it would be just fine. 

But after a few days of making these scrumptious smelling and looking meals and not allowing my hubby more than a taste... yeah he might just flip his lid! He has been working long hard hours so I think this amazing dish will soothe him and keep him from digging into the Chicken Parmesan Cutlets I have to make after this post. Then half of my Chicken Freezer mini session will be done and I will concentrate on the rest of the "Crock Pot Kit" and "Dump" Chicken Freezer Meals....:-)

Linked to Gooseberry Recipe Round-Up, Weekend Pot Luck

Lunches for Summer School + Shopping List

Made these lunches for a family member who needed some help with summer school lunches after his beloved 

wife passed away this past winter. I tried to think of ways 

I could help him with his household of 8 kids, and when it was mentioned he needed help with meals, I knew I HAD to help. 

So the best help he could think of was lunches.

The dad is going to provide fresh veggies and fruit plus milk or yogurt so don't fret the kids are going to have a balanced meal. I did throw in some veggies like shredded carrots in tom sauce, diced tomatoes, black olives, peppers, onions, garlic. I just sauteed them down and purred them into the sauce... my sneaky secret way of getting more moisture and nutrition into the meals without anyone knowing!


Need 4 kids lunches for 10 weeks = 40 lunches

10 meals of (2 Mini "cups" per serving)
5 different types X2
{Taco, Cheesey Burgers, Pizza, Meatball Sub, Cheesy Ham Mini Cups}

10 meals (2 Hot Pockets per serving)
5 different types X2
(Ham & Cheddar, Pizza, Meatball, Taco, Cheesy Burger Hot Pockets)
Breakfast Tortillas = 20
= 40 servings
+
2 loaves of bread {= 20 sandwiches- Bonus}
= 60 Total Main Dish Servings
Mini Cherry Pies= 40 mini pies

Farm Girl/Western/ Pony/Cow Boy/Girl Party Menu...GETTY Up Y'ALL!

I thought it would be another layer of fun to make up names for the dishes at the party to use olden time Authentic Western Slang~ got my ideas from this site.

Food Buffet

Deviled Eggs............Deviled Hen Fruit

Veggie Tray...............Cow Girl's Vittles

Fruit Kabobs.............Lil' Cowpokes Delight

Garlic Herbed Dip......Garlic Chuck Wagon Dip




 Barb-B-Q Chicken Drummettes........Barb-B-Q Chickabiddies
Potato Chips........Spud Crunchies
Pasta Salad..........Wranglers Salad
Bacon Potato Salad......Ranch Hand's Bacon Spuds

Dessert Bar

Red Velvet Cake Pops...........Red Velvet Lassos
Rich Sour Cream Devil's Food
Cake with Caramel-Choc Chips Trifle.....Diablos's Trifle
Cherry Pie Pops.....................Cherry Flap Jacks
White Cake with
Vanilla Frosting......................Old West Mini Cakes

Drinks

Cherry Limeade.....................Cherry Lime-aid Quencher
Water......................................Adam's Ale

I made table name plates using upcycled grocery bags to give an authentic Western look. Food was a hit and guests got a kick out of the names.

Recipes & Links:

Forgot to take a pic of mine, looked like this, only mine was REDDER

~ Cherry Lime-Aide

• 1 & 1/2  Jars Maraschino Cherries
• 2 containers of Frozen Lime-Aide Concentrate
• 2-3 Limes, Sliced
• 3>> 2-Liters Lemon Lime Soda (7-Up is the best IMO)
• Bunt Pan
• Large Punch Bowl

1. In a bunt pan pour nearly half of 1 of the 2-liter of 7-Up, add limes slices and place in freezer
2. Check in about 1 hour and add 1/2 the cherries from 1 jar of Maraschino Cherries, SAVE THE JUICE!!
3. Allow to freeze solid over night
4. In same large punch bowl pour the juice of 1 reserved Jar of Maraschino Cherries and 1/2 of the other jar. Pour rest of 7-up 2-liter and some of the 2nd bottle, leaving 1- 2" space at top of Bowl- Stir well.
5. MUST LEAVE ROOM FOR ICE RING SO LEAVE ADEQUATE ROOM!!
6. UP to 20 min b4 party starts loosed the bottom of bunt pan by holding under running hot water- once loosened add to large punch bowl.

Add reserved 7-up and Maraschino Cherry Juice as punch empties as... 

IT WILL EMPTY AS THIS IS DELICIOUSNESS IN A GLASS!!! 

~ Remember to thank me later...   ENJOY!!

~Ranch Hand's Bacon Spuds

~ Wrangler's Salad


~ GARLIC HERBED DIP

• 2-4 T of Tastefully Simple Garlic Garlic Dip
• 2 C each Sour Cream & REAL Mayo
• Palmfuls of Dried Dill & Parsley
• Few Cranks of Pepper Mill & Half a Palmful of Kosher Salt
• 1 T Smoked Paprika

Mix in med bowl and allow to sit over night/12 hours for flavors to mingle

~ Barb-B-Q Chickabiddies

• 9-12 Lbs Chicken Drummettes
• Brown Sugar, Palmful of Smoked paprika, Cumin, Chili Cumin, Granulated Garlic, & Onion Powder
• Kosher Salt Cheyenne Pepper & Fresh Cracked Black Peppercorns to taste
• Splash Of Hot Sauce or 2
• Bottle of homemade Barb-B-Q Sauce
• Splash of Liquid Smoke
• EVOO

Crock Pot & Oven Instructions:

1. Rinse Chicken Well and dry
2. Layer Chicken in XL Roasting pan and coat with EVOO
3. Sprinkle with spices and Hot sauce- massage into chicken
4. Bake in 415 oven for about 60-65 min until cooked through (about 180 degrees)
5. Remove and drain off fat
6. To Keep Warm place in Crock Pot and on warm setting & add bottle of Barb-B-Q Sauce of choice and more Hot Sauce if desired stir to mix.
7. Or Slather with Barb-b-q sauce and enjoy immediately
8. Serve with Hot sauce for guests with spicier tastes

~ Campfire Beans
1 30 oz can Pork & Baked Beans
1 16 can Rinsed Black Beans
1 16 oz Can Pink or Red Beans
1 Onion Finely Diced cooked in Bacon drippings
5 pieces crisp bacon crumbled
1 jar Barb-B-Q Sauce
1 Lb Ground Beef, cooked, Drained, & Crumbled
Palmful of Cumin, Smoked Paprika, Chili Power
Sprinkle of Brown Sugar

Mix all ingredients above and place in a large baking dish or crock pot.
Bake in 350 oven for 30 min and serve or Place in crock pot on low for 1-2 hours until heated through and keep on warm for serve

Diablo'sTrifle

~Diablo's Trifle
Necessity is the mother of invention, right? So it goes with this tasty little ditty.

~Red Velvet Cake Pops

~Cherry Pie Pops

Pony Party- Cake Pop/ Marshmallow Display Stand/Holders

I know, big title right? Not sure what to call it, Googled the basics to get the name more concise but both showed up... sooooooo here are the details if you would like to make a similar display stand/holder for your lollipops/dipped marshmallows/cake-cookie-brownie-pie pops WHATEVER IT IS YOU HAVE PLACED ON A STICK, have WORKED so hard to perfect and now wish to display! {For my tutorial on making Cake Pops near perfect ever time, click on my link here}

All you need are upcycled household items & Craft knife/exacto blade to cut holes so treats stand upright!! - it was super easy & super cheap, try basically FREE!

These did get knocked around so be kind!

 To make the rectangle display/holders I made all you need is:

• Large Cereal Boxes
• Brown Grocery Bags {The thinner ones made of recycled paper are easier to use}
• Good Quality Clear strong tape
• Hot Glue & Glue Gun
• Ribbons of choice, preferably one(s) you all ready own to keep this FREE
•   Good Quality Paper Scissors
• Paper Mache Hat Box

The hardest part of this project was convincing my hubby to stop trying to throw away my grocery bags and cereal boxes, grrrrrr! I had to rescue several bags and noticed boxes gone MISSING right as I was going to make the display holders/stands..UGH!!

Details on the rectangle display holders/stands:

1. I took a plain brown grocery bag, {the thin recycled bags that barely hold 3 grocery items work the best}. Cut down the side on the seam like you do when you make book covers, and cut off the bottom. 
2. Tape the cereal box opening down and place on opened grocery bag graphics/wording facing up {Meaning you don't want to tape the boxes up so you end up seeing the writing on the bags when you are finished!}
3. Cut to size and wrap tightly like you do with gifts, the use of Good Quality Strong Clear tape is a help, the cheaper brands don't hold well, ask me how I know, LOL!
4. Use Ribbons of choice and cut to size around the circumference of the box and use small dab of hot glue to affix Ribbon. I used:

Eco-Friendly Sustainable Natural Fiber Sinamy

Natural Sinamay Fiber Ribbon in 1 & 3/4" Can be found here {it is mostly an Eco-friendly ribbon and from the link I attached are hand made by artisans in remote villages around the world - creating jobs and fair wages for hard working communities.} I got on sale CHEAP years ago!
Jute String
Red Gingham ribbon

On the paper Mache hat boxes I had painted one white however thought it was not the look I was after, so I used the one box I bought about 12 years ago or so that was left plain and I hot glued the Natural Sinamay Fiber Ribbon and red polka dot ribbon I bought last year for a hair bow favor for my son's Elmo Party click here for pics. Placed mini horses on top for effect...

Got knocked around a bit, but you get the idea!

The Cherry Pie Pops, I used a a head of lettuce and placed inside a twig basket I bought years ago that I never really utilized until now and used natural colored un-dyed crinkle paper shreds to hide the lettuce. WAS SUPPOSED TO HAPPEN, but in the rush to get last minute touches was done in haste and just torn tissue paper was used. NOT the look I planned but sometimes you just have to go with it. I made mini buntings and used one on this twig basket, cute, huh!

For all boxes I used several cake pops/dipped marshmallows as guides to know where to cut holes, and use a craft/exacto knife to make holes. Don't make too big sticks will fall through and too small will cause paper bags to rip.

Those were cute super cheap display/stand holder (s) to show off all your hard work!

 Other ideas for a display stand holder for all your goodies you have made on a stick:

• Shoe box either wrapped in decorative paper, painted, or left as if for a funky look
• Any kind of box/crate you have lying around the house in a shape or size you are looking for wrapped, painted in color or design of choice, glued &/or modge podged- playing cards, copies of vintage: post cards, tags, envelopes, pictures, 
• Mini Hay stack, left as is, outside wrapped in burlap, Sinamay or other ribbon of choice- or placed inside a decorative container
• Foam block placed inside a decorative container, or shaped Styrofoam {Like cones or spheres}
• AstroTurf
• Expensive {IMO} acrylic/cardboard factory made holders like these ones
• Placed inside a: tea pot, Terra-cotta pot, glass cup, mugs, tea or other decorative cups, vases, canning jars, upcyceld baby food jars, cookie jars, fish bowl, brandy sifter,  cup cakes or layer cake, inside hallowed out pumpkins or other decorative gourd, halved fruit like cantaloupe or watermelon,  galvanized steel wash tubs or buckets, cleaned out paint buckets with colorful coated pops, clear jars filled w/colorful candies like M&M's, Skittles, Jordan Almonds etc...
• If you want to place them ball side down you could place them inside a small decorative suit case, cake tower, cake plates, boxes, placed inside mini cupcakes liners and displayed on trays or mirrors.

I could go on and on with ideas, I have more ideas than parties coming up, I think each party will probably be built around my cake pop display/holder ideas, LOL! For more visual ideas here is a Google link that might inspire you too!
 
Linked to Homemaking LinkUp ,