Get a paper cup and put chopped peanuts in the bottom, followed by a scoop of vanilla ice cream, some melted chocolate next, more peanuts and another scoop of ice cream, scoop of peanut butter and chopped Reeses cups then one last scoop of ice cream!

put a Popsicle stick inside and freeze.

When frozen tare off paper cup and Enjoy!!!

You can mix also with different kinds of ice cream, nuts or chocolate!

Yummy Caramel Apple treat!

Do you love caramel apples, but hate trying to eat them? 

Try it this way! 

• Hollow out your apples, (hint:you can balance the apple halves in a muffin pan) 
• Fill will melted caramel
• Refrigerate until caramel harden and cut into slices! 

Enjoy!

Low sugar Gluten-free Blueberry Rhubarb Muffins 
*Note: To be truly gluten-free, the oat flour used must be labeled Gluten-free. 
Ingredients 
• 1 ½ C. Ground oat flour
 • 3/4C. quick-cooking oats
 • 1/2C. packed brown sugar 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1/4 teaspoon of each: 

•  Nutmeg 
•  Cinnamon 
•  Allspice 

• 1 egg 
• 1/3C. vegetable oil 
• 1/3C. orange juice or white grape juice 
• 1 teaspoon grated orange peel 
• 1 C. blended fresh or frozen rhubarb, thawed and drained 
• 1C. of fresh blueberries 
Topping: 
 • ¼ cup quick-cooking oats
 • ¼ cup packed brown sugar 
• 2 tablespoons chopped pecans or walnuts (optional) 
• 2 tablespoons butter, softened 
• ¼ teaspoon salt 
• ¼ teaspoon ground cinnamon 

 In a bowl, combine all dry ingredients; set aside. In another bowl, combine egg, oil, sugar, orange juice and peel. Stir into dry ingredients just until moistened. Fold in rhubarb and blueberries.  

Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack. Yield: 2 dozen.

JellO-Shots....... Cut an Orange (or lemon or lime) in HALF and gut it. Mix the jello shot (1 cup hot water, box jello, 1 cup various liquors), stir till disolved, then add the jello mix to the half shell and refrig for 3 hours or more. Once solid, slice and serve!

Mmm Apple dumplings!

You will need 6 granny smith apples, 1 pie crust, 1/4 cup sugar and 1tablespoon brown sugar. Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel. Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you filling needed to fill the four apples you are baking. Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon and sugar, make adjustments as desired. Scoop sliced apples into hollow apples. Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie. Cover the top of the apple in a lattice pattern with pie crust strips. Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.