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Category: - Author:- Contributor:

CHOCOLATE CONECAKES WITH FROSTING

Ingredient:

--CONECAKES:--

1 c. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter or margarine
1/2 c. water
3 tbsp. unsweetened cocoa powder
2 eggs
1/4 c. buttermilk
1 tsp. vanilla
10 ice cream cones (flat bottoms)

--FROSTING:--

1/3 c. cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla

Direction:

1. Preheat oven to 350 degrees. In a mixing bowl, stir

together flour, sugar, baking soda and salt. 2. In a

saucepan, mix together butter (or margarine), water and cocoa

powder. Stir all the time. When the butter is completely

melted remove from heat and combine with the flour mixture in

the bowl. 3. Use a big spoon and mix until everything is well

blended. 4. Add the eggs, buttermilk and vanilla, then beat

again for another minute or two. 5. Pour into the ice cream

cones. Fill to about an inch from the top. Put the ice cream

cones into a muffin tin or a big baking pan and bake at 350

degrees for 30 minutes. FROSTING: Let the cream cheese sit

out a while to soften, then mash it together with powdered

sugar. Add the vanilla a little at a time. When mixed

together evenly, it's done. BE SURE TO LET THE CONECAKES COOL

BEFORE FROSTING THEM, OTHERWISE THE FROSTING WILL MELT.

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Title:CROCK POT POTATO SOUP - Author: N/A - Contributor:

Ingredient:

6-8 potatoes, chunked
2 med. carrots, cubed
2 stalks celery, cubed
1 med. onion, chopped
1 tbsp. parsley flakes
5 c. water
Salt and pepper to taste

Direction:
Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.