Thank you for visiting our new, updated website. We will be using this website to provide you

with great recipes and cooking tips to assist you to commence a gluten free diet.

Our cookbooks contain necessary and well researched information to help you start

on a healthy and nutritional diet. The author is a homemaker and a passionate cook. Her

physician husband is celiac and she has cooked gluten free food for him for 16 years. Her

recipes use only one flour available in most health food stores and supermarkets or by

ordering from distributors listed in the cookbook. You can develop a foundation in cooking

techniques for the gluten free diet. You can master the challenges of this diet. The challenges

only exist if you allow them. Work with new ingredients. Turn your failures into rewarding

discoveries. Try to fine tune your kitchen equipment, your shelves and your shopping habits.

Be open to new recipes, turn them around and enjoy new flavours. Experience the

satisfaction of baking from scratch !!!  Learn to gather the ingredients together by locating all

of them in one section of your cupboards. Whether it be a weekend or weekday, a half hour in

enough to whip up some brownies or muffins. All of the recipes in my books use one gluten

free flour.  Already to go into the latest comfort  foods or more sophisticated dishes.  No one

will be able to tell the difference. You will experience wonderful healthy dishes that will

enhance your life. Best of all, everyone in your family and your friends will be able to enjoy

these dishes. Learn to lower your clean hands into a bowl of flour. Create by kneading your

dough or batter. Learn to make two recipes at a time such as one bowl brownies and at the

same time make up the dry ingredients for muffins.

 
New recipes will soon be added to this page.
                                                      

    Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcak

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 Tbsp canola or vegetable oil
• 4 ounces smoked salmon, finely chopped
• 1/2-8 ounce can salmon, drained, separated
• 1/2 cup Swiss or Havarti cheese, grated
• 1 Tbsp green onion, chopped fine

Directions:

In medium bowl, cream together the cream cheese and the butter. Add the oil. Mix well. Add the smoked salmon, canned salmon, cheese and green onion. Spoon the mixture into four greased ramekins. Place in refrigerator or freeze for later use. Serve with gluten-free crackers.

Cheese Freezies

Ingredients:

• 8 ounce package Imperial Cheese, softened
• 1/3 cup canola or vegetable oil
• 1 cup gluten-free all purpose flour (listed in cookbook)
• 1 tsp garlic powder or pepper flakes
• 2 cups gluten-free Crispy Rice cereal, crushed in plastic bag

Directions:

Preheat oven to 350°F (176 °C). In medium bowl, place the softened cheese and oil. Mix well with a wooden spoon. Add the flour, garlic powder or pepper flakes and crushed rice crumbs. Work in and with clean hands mix to combine well. (I use my stand mixer with dough hook to really get the mixture combined.) Begin to shape walnut-size pieces and place on a greased cookie sheet about 2 inches apart. Dip a fork in gluten-free flour and press the balls with the fork to flatten. Bake for 8-10 minutes. Do not overbake. Cool on rack, then store in plastic bags or tin; keep frozen until needed.Gretchen's Vanilla Cupcakes

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3/4 cup sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk, 2% or whole
• 2 large eggs
• 1 tsp vanilla

Directions:

Preheat oven to 350°F (176°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.

In medium bowl, combine the butter, milk, eggs and vanilla. Using an electric mixer on low speed, or by hand, mix in the butter mixture with the flour, beating on medium speed until smooth, about 2 minutes.

Spoon the batter into 12 paper-lined or greased muffin cups, filling about 3/4 full. Bake in the centre of oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack, cook completely. Decorate with frosting of choice.  

Smoked Salmon Party Pate or Dip

Ingredients: 

• 12 ounces (1 1/2 pkg) Philadelphia cream cheese, softened