Chocolate Waffles

• 3 tablespoons unsalted butter
• 3 tablespoons vegetable shortening
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 3 large eggs
• 1 cup milk
• 1/2 cup chocolate syrup, plus more for topping
• 1/2 teaspoon vanilla extract
• Cooking spray
• Confectioners' sugar and/or berries, for topping (optional)

Directions

Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.

Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.

Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.

Divide the waffles among plates. Dust with confectioners'sugar and top with berries and/or chocolate syrup.

Veggie Casserole with Dill Drop Biscuits

1

medium onion, chopped (1/2 cup)

1

bag (1 lb) frozen broccoli, carrots and cauliflower

2

cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

1

container (10 oz) refrigerated Alfredo pasta sauce

2 1/4

cups Original Bisquick® mix

2/3

cup milk

3/4

teaspoon dried dill weed

1 Heat oven to 400°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.

2 Stir in vegetable mixture, broccoli and Alfredo sauce; reduce heat to medium. Cover; cook 5 to 6 minutes, stirring occasionally, until hot. Spoon into ungreased 8-inch square (2-quart) glass baking dish.

3 In medium bowl, stir Bisquick mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture.

4 Bake 18 to 22 minutes or until biscuits are golden brown.

Szechuan Chicken and Noodles

3 (5-ounce) skinless boneless chicken breasts, cut on diagonal into thin strips

2 tablespoons cornstarch

2 teaspoons canola oil

3 cloves garlic, minced

  1 (10-ounce) package broccoli slaw

1  bunch scallions, thinly sliced

1/2 teaspoon red pepper flakes

4 ounces whole wheat spaghetti, broken in thirds and cooked according to package directions

2 tablespoons reduced-sodium soy sauce

1 tablespoon sherry vinegar

  2 teaspoons sugar                                                                                                                                                                   2 tablespoons pine nuts, toasted

• 1
  Combine chicken and cornstarch in large zip-close plastic bag. Squeeze out air and seal bag. Shake until chicken is coated evenly.
• 2
  Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat wok. Add chicken and stir-fry until cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds; transfer to plate.
• 3
  Remove wok from heat; wipe clean with wet paper towel to remove any cornstarch. Set wok over high heat and add remaining 1 teaspoon oil. Add broccoli slaw and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper fl akes; stir-fry 2 minutes.
• 4
  Return chicken to wok along with spaghetti; stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts.

Inwood Burger

Ingredients

• 1 pound ground beef
• 4 soft sun-dried tomatoes, chopped
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1/2 green bell pepper, chopped
• 1 egg
• 3 tablespoons bread crumbs
• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce (such as Tabasco®)
• salt and pepper to taste
• 1 teaspoon vegetable oil
• 8 English muffins, split and toasted

Directions

1. Mix the beef, sun-dried tomato, green onions, garlic, bell pepper, egg, bread crumbs, Worcestershire sauce, salt, and pepper together in a bowl using your hands to assure the ingredients are equally integrated. Form into 8 1/2-inch thick patties.
2. Heat the vegetable oil in a skillet over medium-high heat. Cook the burgers in the hot skillet until cooked to your desired degree of doneness, 5 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on the toasted English muffins

Chicken Fajitas

• 3/4 cup dark Mexican beer
• 2 tablespoons lower-sodium soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon canola oil
• 1 tablespoon Worcestershire sauce
• 3 garlic cloves, crushed
• 1 pound skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips
• 1 cup sliced onion
• 1 orange bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 (6-inch) flour tortillas
• 1 jalapeño pepper, thinly sliced
• Salsa (optional)
• Reduced-fat sour cream (optional)
• Fresh cilantro leaves (optional)
• Tortillas
• 1. Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
• 2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired

Layered Black Bean Dip

1

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1

cup canned black beans, rinsed

1

can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained

1

cup KRAFT Mexican S

SPREAD cream cheese onto bottom of shallow dish.
TOP with remaining ingredients.tyle Finely Shredded Four Cheese

Chicken Flautas with Black Beans

Ingredients

• 6
  10 inches flour tortillas
• 1/2
  cup chopped onion (1 medium)
• 1
  clove garlic, minced
• 1
  teaspoon cooking oil
• 2
  cups shredded cooked chicken
• 1
  cup canned black beans, rinsed and drained
• 1/2
  cup bottled salsa
• 1/2
  cup shredded Mexican cheese blend (2 ozs.)
• 2
  tablespoons snipped fresh cilantro or oregano
• Cooking oil for frying
• 3
  cups shredded lettuce
• Purchased guacamole (optional)
• Bottled salsa (optional)
• Dairy sour cream (optional)
• Cilantro leaves (optional)

   
• Directions

  1. Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.

  2. Meanwhile, for filling, in a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.

  3. For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.

  4. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees F. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degrees F oven while frying remaining flautas.

  5. To serve, remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro.

  From the Test Kitchen