Garlic Cheese Biscuits – gluten free, egg free

Don’t Forget to leave your email address to WIN in the Pamela’s Baking and Pancake Mix Giveaway

We are having so much fun with these Pamela’s Mix recipes… I hope you will too.

These little biscuits are so good and perfect served with any of these Healthyfishies Recipes:
Egg Drop Soup
Gentle Lentil
Chicken or Not soup
Vegetable Gumbo
Turkey Soup
Mmmm Stew!

garlic cheese biscuits - GF/DF/egg free

1c. Pamela’s Baking and Pancake Mix or our fake mix recipe.
1/4 c. butter or margarine
1/3 c. soy milk, rice milk, or regular milk
1 T. garlic powder or granulated garlic
1/4 c. shredded cheese or non-cheese of your choice.

Cut the butter into the 1 c. of mix and garlic, until crumbly. Add the cheese and milk and stir until well incorporated. Drop by rounded tablespoons onto a greased cookie sheet and Bake for 12-15 minutes at 375.

cool and enjoy!


Banana Muffins

Since is the Pamela’s Baking and Pancake Mix Giveaway Week, I thought maybe I should post a few of my favorite Pamela Mix recipes.

Today we made Banana Muffins (with or without nuts, your choice)

Banana Muffins using Pamela's Mix

1 c. sugar
1/2 c. butter or margarine
4 slightly beaten eggs
5 mashed bananas (a frugal side note: I freeze my bananas as soon as they start to look dark. I leave them in the skins. Take them out of the freezer to thaw for about an hour. Simply cut the tops and let the banana slide out. Doesn’t take much to mash them.)
3 1/2 c. Pamela’s Baking and Pancake Mix or our fake mix recipe.
1/2 teas salt
2 teas vanilla
1 teas cinnamon
optional: 1 c. chopped nuts

Mix all the wet ingredients together until well mixed. Add the dry ingredients and mix until well combined. Scoop into paper lined muffin pans or well greased muffin tins. Bake at 350 for 20-25 minutes. Makes 3 dozen muffins.

these freeze really well 🙂

Chicken or Not Soup and Biscuits – gluten free, dairy free, soy free, vegan, vegetarian, nut free, egg free, corn free

To continue on our week of indulging and experimenting with Mary Frances’ “Gluten Free Cooking School” Recipes. For today’s update, I indulged my bread craving monster upon some real beauties! I absolutely loved buttermilk baking powder drop biscuits in my previous life. Oh for the love of tender flaky goodness smothered in butter *swoon*.

But wait, what do my eyes see before me ? Could it be? Oh my heart be still…My long lost love staring back at me! Beckoning me to come closer, to take that step, to “taste and see” that they indeed were good. My thoughts quickly raced to remember the feel of these tender morsels, the texture, they way they would soak up the butter or sauces. The way the top baked to a pefect crust while the inside was tender and moist. Mmmm, I remembered fondly the days of biscuits and gravy! Oh MYlanta! I just have to have them! My heart began to pitter pat as I scanned the words before me. “yes! yes! yes!” I exclaimed, “I can make these!” And so began my love affair with Mary Frances Biscuits. Mary Frances has two recipes Love, for these beautiful biscuits One contains soy flour and the other does not and these are the Light and Fluffy Variety. 😀 TASTE AND SEE BELOVED, THESE ARE GOOD!

GF baking powder biscuits 001!

Chicken or not Soup

I laugh at this recipe because it is so flexible I wonder how anyone can even call it a recipe.

6 cups broth (vegetable for the vegetarians, chicken for the rest of you, beef might do fine as well)

2 cloves garlic diced – or garlic powder for those who are out of fresh

1 medium onion diced – or again powder works

salt and pepper to taste–  I use sea salt and fresh ground, but whatever works for you is awesome.

Add in any of the optionals listed below.

Toss in a 1/2 cup of brown rice and simmer for about an hour or until the rice is to the doneness you prefer … stir every so often, add water if necessary.

Serve hot with Mary Frances Biscuits!

ALL the items listed below are completely optional

1c. diced chicken or turkey or whatever you have

2 nice carrots – cut into slices or diced

2 stalks celery

bay leaf



red pepper – or red pepper flakes

green pepper

snap peas


green beans


any frozen bags of veggies

okra- smoosh after a bit

any kind of tomatoes

any ready to go beans- presoaked or canned, frozen


split peas

Thank you once again Mary Frances!!
You can find more at <a href=

herbed bread with dipping sauce – gluten free, dairy free, egg free, soy free, casein free

This week I thought it would be fun to post about some of the recipes I have made and loved from my favorite blogs . This week I swam around the Gluten Free Cooking School – A LOT! Mary Frances is very wonderful about blogging not only Gluten Free, but Casein (dairy) free as well. She also has some amazing comparison stories and techniques as well. So, check out her blog sometime, you will NOT regret it!

Today’s recipe is Herb Sandwich Bread with Dipping Sauce! This is deliciously gluten free, dairy free, casein free, soy free and very easily egg free!

I used Mary Frances’ “Yummy Sandwich Bread” Recipe or this one Finally a really good sandwich bread (she has a great non bean flour mix ) and added a few teaspoons of our favorite herbs. For this loaf, I tossed them in at the last minute -but looking back, I think next time I would add them into the egg, oil, vinegar mix and let it sit for a few moments.

The herbs we used were: (please feel free to mix and match your own herbs to suit your tastes)


— I thought these would be yummy as well —


After baking this lovely loaf of perfect sandwich bread (mind you, it is a little short – but so am I, so it is perfect) I thought it would be absolutely deelish – baked and garnished. So began the dipping sauce…

First–after the bread is cooled–slice into nice slices and brush both sides with olive oil and place on baking sheet. Bake 350 for 15-20 minutes until warmed and toasty while you mix up your tomatoes.

1 lovely tomato diced
1 tomato squished – or use 1/2-1c. sauce depending on whether you really “dip” or just “top” your bread.
1 clove garlic – i love garlic, you may wish to use less
1/4 onion diced
dash of oregano

After toasting your bread, dip or top and ENJOY!!

I also made this bread herbed and toasty with balsamic vinegar and olive oil as a dipping sauce — it was also deeelish!

Another tasty tidbit about this bread is that when it is herbed and toasted it makes a wonderful little quick pizza 🙂 It was topped with pizza sauce, pepperoni and dairy free cheese- and I was just like the kids with their english muffin pizzas -LOL!

Thanks Mary Frances!!

Gluten and Dairy Free Goodie filled muffins

So, on my last recipe(blonde brownies) I mentioned that I was getting to be extremely low on my favorite flours and of course this is the day my belly awoke wanting muffins with a side dish of strawberry soy yogurt over banana slices – LOL

Thankfully, I keep a bag of bobs red mill gluten free all purpose baking flour on hand for just such occasion. Well, we whipped up these tasty tidbits and I am bagging an extra one for my return trip from the store with bags of flour. 🙂

cranberry GF/DF muffins

Here we go muffin lovers– You can find the recipe at Healthyfishies

BranBerry Delicious Muffins

BranBerry Delicious Muffins

1 1/2 cups high fiber wheat bran cereal

1 c. milk or soy or rice milk

1/4 c. butter or promise stick

1/2 c. honey

1 c. fresh or frozen blueberries (yum)

1/2 c fresh or frozen Cranberries – optional

1/4 c. fresh or frozen raspberries- optional

2 egg whites or egg substitute or 1 whole egg

1 tsp ground cinnamon

1 1/4 c. flour

2 tsp baking powder

1/2 tsp baking soda

preheat to 400 degrees, lightly grease, paper or canola spray 12 muffin pan

in a large bowl soak cereal in milk for 5 minutes. Then add butter, honey, berries, egg, and cinnamon…mix well. In another bowl, combine remaining ingredients. Fold the flour mixture into the berry mixture, gently, just enough to moisten…do not overmix.

Fill the muffin pan and bake 20 minutes or until toothpick comes clean when inserted in center. Cool a touch and Enjoy!

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