n l COVER STORY

The NEXT! Team opened its ‘test kitchen’ (photographer Rachael Santillan’s home) to try out some holiday recipes. Here are two that we recommend for family and houseguests during the holidays. Neither is low-cal, but we guarantee smiles.

PHOTOS BY RACHAEL SANTILLANN

Hank and Diane Parfitt enjoy the pancakes.

Chocolate Chip-Banana Pancake

• 2 eggs
• 1 1/2 cups Gold Medal® all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons butter or margarine, melted
• 1 teaspoon vanilla
• 1 large banana, chopped
• 1/2 cup miniature semisweet chocolate chips
• Maple syrup, if desired

1. Heat griddle to 375 degrees or heat skillet over medium-high heat; grease with shortening if necessary (or spray with cooking spray before heating).

2. Beat eggs in large bowl with wire whisk until lightly beaten. Beat in remaining ingredients except banana, chocolate chips and syrup just until smooth. Stir in banana and chocolate chips.

3. For each pancake, pour batter by slightly less than 1/2 cupfuls on to hot griddle. Cook about 1 1/2 minutes or until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.

Recipe courtesy of bettycrocker.com

Dreamy Creamy Hot Chocolate

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 6 1/2 cups hot water
• Mini marshmallows (optional)

In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.

Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.

Recipe courtesy of the TV show “Paula’s Home Cooking,” with Paula Deen