Here’s something you can do with Pamela’s Baking and Pancake mix. Most health food stores and some grocery stores sell large bags of this. You can make almost anything with it. Try this with the 4th of July Red, White and Blue M&Ms.
4th of July Cookies
1/2 cup butter
1/4 cup brown sugar
1 1/2 cups Pamela’s Baking Mix
1/2 cup chopped nuts
1/4 cup white sugar
1 tsp vanilla
1 to 1 1/2 cups Plain M&Ms Red, White and Blue mix
Preheat oven to 350. Cream butter and sugar, add egg and vanilla. Beat until mixed. Add Pamela’s Mix and mix. Stir in M&Ms and nuts. Scoop onto a greased cookie sheet by tablespoons and flatten. Bake about 15 minutes or until edges brown. This is a small batch, about 20 small ones, so feel free to double it if you’re really excited about cookies!
Baked Potato Soup with Bacon
5 large Idaho potatoes (peeled, baked and diced)
1 medium onion, diced
12 strips bacon
1 1/2 cups heavy whipping cream
1 Tbsp chopped fresh garlic
1 tsp dry basil
1 Tbsp chicken base
1 tsp black pepper
2/3 cup butter
1/2 cup gluten-free flour (I used Bloomfield Farms GF All-Purpose Flour Mix, but feel free to use straight rice flour or another brand of GF all-purpose flour)
1 quart (4 cups) chicken stock
1/2 pound shredded mixed cheddar and Jack cheese
In heavy soup pot, sauté bacon until almost crisp, add onion and cook until translucent. Add chicken stock, basil, pepper and garlic. Bring to a boil. In small pan, melt butter and stir in flour until thickened. Add to soup and whisk. Add diced potatoes. Salt and pepper to taste. Turn off heat and add cream and cheese. Stir until cheese is melted. Garnish with shredded cheese and bacon bits. If the soup is too thick, stir in milk until it thins out to the consistency you like best.
As always, read the labels on all ingredients you purchase for this recipe!