Hy-Vee All Purpose Original Baking Mix 40 oz

• Do not consume/eat raw baking mix.

Biscuits: Serves 10. All you need: 2-1/4 cups Hy-Vee original baking mix. 2/3 cup Hy-Vee 2% milk. All you do: 1. Preheat oven to 450 degrees F. Mix baking mix and milk until soft dough forms. Place on surface sprinkled with baking mix; knead 10 times. 2. Roll dough 1/2 inch thick. Cut with 2-1/2-inch floured cutter. Place on ungreased baking sheet. 3. Bake 8 to 10 minutes until golden brown.

Waffles: Serves 6 (1 waffle each). All you need: 2 cups Hy-Vee original baking mix. 1-1/3 cups Hy-Vee 2% milk. 2 Tbsp Hy-Vee vegetable oil. 1 Hy-Vee large egg. All you do: 1. Heat and grease waffle iron according to manufacturer's directions. 2. In mixing bowl, stir baking mix, milk, vegetable oil and egg until combined. 3. Pour about 1/3 cup batter onto center of hot waffle iron; close lid. 4. Bake until steaming stops; carefully remove waffle. Repeat using remaining batter.

Banana Muffins: Serves 12. All you need: 2 cups Hy-Vee original baking mix. 3/4 cup Hy-Vee sugar. 1 Hy-Vee large egg, beaten. 1 cup mashed ripe banana. 2 Tbsp Hy-Vee skim milk. 2 Tbsp Hy-Vee canola oil. All you do: 1. Preheat oven to 400 degrees F. Spray 12-cup muffin tin with nonstick cooking spray. 2. In medium bowl, combine baking mix and sugar. Stir in egg, banana, milk and oil just until moistened. Spoon into prepared muffin tin. 3. Bake 15 to 17 minutes or until golden brown.

Caramel Squares: Serves 24. All you need: 2 cups Hy-Vee original baking mix. 2 cups Hy-Vee quick cooking oats. 1-1/2 cups packed Hy-Vee brown sugar. 3/4 cups Hy-Vee butter. 3/4 cup Hy-Vee semi-sweet chocolate chips. 1 cup Hy-Vee pecan pieces. 1 jar (12.25 oz) caramel ice cream topping. All you do: 1. Preheat oven to 350 degrees F. Spray 9x13-inch baking pan with nonstick cooking spray. 2. In large bowl, combine baking mix, oats and brown sugar. Cut in butter until crumbly. Press half into prepared pan. 3. Bake 10 minutes; sprinkle with chocolate chips and nuts. Drizzle caramel over nuts. Sprinkle remaining crumb mixture over caramel and press lightly. 4. Bake 18 to 20 minutes or until golden brown. 5. Loosen edges from sides of pan. Cut into 24 squares while still warm. Cool completely before removing from pan.

Raspberry Cream Cheese Coffee Cake: Serves 9. All you need: 3 oz Hy-Vee cream cheese. 4 Tbsp Hy-Vee butter. 2 cups Hy-Vee original baking mix. 1/2 cup, plus 1 Tbsp Hy-Vee skim milk, divided. 3/4 cup Hy-Vee red raspberry jelly. 1 cup Hy-Vee powdered sugar. 1 tsp Hy-Vee vanilla. All you do: 1. Preheat oven to 425 degrees F. Spray 9-inch square baking pan with nonstick cooking spray. 2. Cut cream cheese and butter into baking mix until crumbly. Stir in 1/2 cup milk. Press half into prepared pan. 3. Spread raspberry jelly evenly on top of base. Drop remaining batter by teaspoonfuls over jelly. 4. Bake 15 to 18 minutes or until toothpick comes out clean. 5. Whisk powdered sugar, remaining tablespoon milk and vanilla smooth. Drizzle on top.

Pancakes: Serves 6 (2 pancakes each). All you need: 2 cups Hy-Vee original baking mix. 1-1/3 cups Hy-Vee skim milk. 1 Hy-Vee large egg. All you do: 1. Preheat griddle to 375 degrees F. Lightly grease griddle. 2. In mixing bowl, stir baking mix, milk and egg until combined. 3. Drop 1/4 cupfuls of batter on hot griddle. Cook until bubbles break on surface. Turn and cook until golden. For thinner pancakes: use 1-1/2 cups milk. To reheat: Microwave pancakes on HIGH until hot.