In a 2-quart nonmetal container, combine all ingredients.
Mix well.
Cover and freeze.
To serve as snow cones, scoop frozen mixture into 5 ounce drink cups or spoon into dessert dishes. Yields 14 (1/2 cup).
Cut bottoms off egg carton.
Insert cones in holes so egg carton holds them upright.
Mix cake mix as directed.
Fill cones 2/3 with batter.
Bake in microwave 30 to 40 seconds on full power for 1 cone, 15 seconds longer for 2 cones.
Let cones stand in oven for 2 minutes after cooking is completed.
Makes 12 to 18 cones.
he bag.
Set cookie cones upright in a large baking
atter into the ice cream cones filling them 2/3 of
Mix the first 5 ingredients together; whip until thoroughly blended.
Add clean snow (not packed) until no more can be added, then eat!
It can also be stored in the freezer.
Here is a recipe which young children would thoroughly enjoy, both in preparation and consumption.
Prepare mix as package directs.
Fill cones with 2 tablespoons mixture, baking 6 cones at a time.
Microwave 1 to 1 1/4 minutes or until a toothpick comes out clean.
Frost with whipped cream or frosting.
Makes 24 to 30 cones.
Mix muffin mix as directed.
Place the 10 cones in a muffin pan.
Cookie sheet can also be used.
Fill the cones with the batter approximately 1-inch from the cones' rims.
Bake at 325\u00b0 for 15 to 20 minutes.
Test for doneness.
Decorate with yellow frosting and make \"happy faces\" with raisins, etc., or with a tube of chocolate icing.
Children can eat entire cone; contains no messy wrappers.
Preheat oven to 400\u00b0.
Set ice cream cones in cups of muffin pan.
Fill cones equally with batter.
Sprinkle some topping on cones.
Lightly press into batter.
Bake at 400\u00b0 for 25 minutes. Serve warm.
Prepare outdoor grill for medium heat.
Place 1 tablespoon morsels in each cone; top each with 1 tablespoon peanut butter. Divide banana slices among cones.
Loosely wrap each filled cone with aluminum foil. Place cones on side on grill and heat 5 minutes or until morsels melt, turning on other side after 3 minutes.
Remove wrapped cones from grill; let aluminum foil cool. Remove foil and top each with a serving of Reddi-wip.
hade.
Set ice cream cones upright in 24 muffin cups
For the cones, melt the chocolate in a bowl over a pan of warm water. Using a kitchen brush, paint the inside of each ice cream cone with chocolate.
Mix the fruit with the lemon juice and honey and set aside for 10 mins. Drain of any excess juices and use to fill the cones.
n the inside of the cones. Use a dowel or wooden
Stir milk into pudding; beat 1 minute.
Set cones in a small glass to keep them from falling over.
Spoon pudding into cones and they're ready to eat.
Heat oven to 350 degrees.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened.
Beat 2 minutes at high speed.
Place ice cream cones in muffin cups; fill with batter to within 1 inch of top of cones.
Bake at 350 degrees for 20-25 minutes or until cake springs back when touched lightly in center.
Cool completely.
Spread frosting on tops of cupcakes. Decorate as desired with assorted candies.
Makes 36 cupcakes.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened.
Beat 2 minutes, at high speed; place ice cream cones in muffin tins or onto jelly roll pan.
Fill cones 1/2 full with batter.
Bake 20 to 25 minutes at 350\u00b0 or until cake springs up when touched in center.
Decorate as desired with assorted candies.
Preheat oven to 400\u00b0.
Sit ice cream cones in cups of muffin cups.
Prepare muffin mix.
Fill cones with batter.
Sprinkle some topping on each cone.
Lightly press into batter.
Bake at 400\u00b0 for 23 to 25 minutes.
Serve warm.
Prepare the cake mix as directed on the box.
Fill the cones about 1/2 to 3/4 full with batter.
Bake on a cookie sheet, using the temperature and length of time indicated for cupcakes.
Let the cones cool, then frost and add jimmies to frosting.
Makes 24 cupcakes.
Heat oven to 350\u00b0.
Mix cake mix, water, oil and eggs at low speed until smooth.
Place cones into muffin cups.
Fill cones half full.
Bake for 20 to 25 minutes.
Cool and frost.
Stir milk into pudding mix and beat 1 minute.
Set ice cream cones in a small glass to keep them from falling over.
Spoon pudding into cones and top with whipped topping.
Preheat oven to 350 degrees F (175 degrees C).
Place brownie mix, vegetable oil, water, and eggs in a bowl; stir 50 strokes with a spoon.
Spoon the brownie batter into ice cream cones, filling them about 3/4 full. Place cones on an ungreased baking sheet.
Bake in the preheated oven until a toothpick inserted into the middle of a brownie center comes out clean, about 20 minutes.