Bella Gluten-Free's coconut chocolate chip cookies is a kid-friendly dessert recipe that uses all-purpose baking mix. Another one is a recipe for peachy cobbler, which uses canned peaches and buttermilk.
To make coconut chocolate chip cookies, toast 1/4 cup of coconut flakes in a small pan for 2 minutes, or until they brown lightly. In a large bowl, mix 1 cup of butter with 1 3/4 cup of sugar until soft and blended. Add 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of coconut extract, and stir until combined. Add 1 cup of milk or semi-sweet chocolate chips, 3/4 cup of shredded sweetened coconut, 2 cups of Bella Gluten-Free all-purpose baking mix and 1 teaspoon of baking powder, and mix until well-incorporated.
Roll the dough into balls of a desired size, and dip their tops into the toasted coconut. Place them on a lightly greased cookie sheet, and bake them in an oven preheated to 350 F for 12 to 15 minutes.
To make the peachy cobbler, combine 1 can of peaches in light syrup with 2/3 cup of sugar, and pour the mixture into a 9- by 13-inch baking dish. Dot it with 3 tablespoons of butter. In another bowl, combine 2/3 cup of brown sugar with 1 1/2 cups of all-purpose baking mix. Stir in 1 1/3 cups of buttermilk until smooth, and pour it over the peaches. Bake the cobbler in an oven preheated to 350 F for 50 minutes, or until it browns lightly.