2 cups waffle mix or Bisquick
1 cup water
3 Tbsp. light corn syrup (4 Tbsp. if using Bisquick)
2 Tbsp. vegetable oil
1 egg

2 cups waffle mix or Bisquick
1 cup water
3 Tbsp. light corn syrup (6 Tbsp. if using Bisquick)
2 Tbsp. vegetable oil
1 egg
1/2 cup prepared pesto sauce
2 Tbsp. finely grated Parmesan Cheese
1/2 tsp. garlic salt
A pinch of salt and pepper to taste

4 cups diced poached chicken breast meat
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 Tbsp. finely chopped parsley
1 cup prepared mayonnaise
2 tsp. strained freshly squeezed lemon juice
1 tsp. Dijon mustard
2 tsp. kosher salt
Freshly ground black pepper

2 cups waffle mix or Bisquick
1 cup tomato or V-8 juice
3 Tbsp. light corn syrup (6 Tbsp. if using Bisquick)
2 Tbsp. vegetable oil
1 egg
2 Tbsp. finely chopped, dried sun-dried tomatoes
2 Tbsp. finely grated Asiago cheese
Salt and pepper to taste

In large bowl, whisk together waffle mix (or Bisquick) and tomato juice. Stir until smooth and lump free. Add remaining ingredients in order and blend thoroughly. Spoon onto hot waffle plates. Bake at 3 1/2 setting. Roll immediately. Suggested filling: cream cheese, salmon, red onions and capers. Drizzle with a honey mayonnaise.

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes hot red pepper sauce
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Spoon into waffle cones using small plastic spoon. Garnish as desired. Makes about 2 cups.

PetiteCone Recipes, Introduction
Sweet PetiteCone and Filling Recipes
Rolling the PetiteCone
PetiteCone Express™ (product information)