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Hidden Valley Tortilla
Number of Servings: more than 8
Added By: Peggy Cathell
My Yacht Name: AliCat
Yacht Manufacturer: Island Packet
Ingredients: 1 packet (1oz.) Hidden Valley Ranch 2 pkgs (8oz. ea) cream cheese 1 jar (6 oz) marinated artichoke hearts, drained and chopped 1/3 cup roasted red peppers, drained and chopped 3 Tbls fresh minced parsley
Directions: Cream the cheese and dressing mix together. In a separate bowl, stir together artichokes, peppers and parsley. In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetable mixtures beginning and ending with a cheese layer. Chill 4 hours or overnight. Invert on plate; remove plastic wrap. Serve with crackers or tortilla chips. Makes 10-12 servings. This is a great treat to share with friends during cocktail hour. Good luck and enjoy. Peggy
Comments: Recipe came from a Hidden Valley cook booklet.
Sausage Delights
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 lb. bulk sausage 2 cans Pillsbury Butterflake Biscuits
Directions: Make sausage into cocktail size balls, fry, cool & drain. Split each biscuit in two. Wrap around sausage balls & seal. Can be frozen at this point. Bake according to biscuit directions. Serve hot.
Comments: Good plain or with dipping sauces.
Puget Sound Asparagus Roll Ups
Number of Servings: more than 8
Added By: Kim Gateman
My Yacht Name: Knot Tonight
Yacht Manufacturer: Carver
Ingredients: 16 oz Cream Cheese (Spreadable) Sandwich Style Ham Slices 12-24 24 Pickled Asparagus Spears
Directions: Spread cream cheese over shortest lenght of ham, both ends if possible, I use the large rectangles, then cut in half. The asparagus spear goes on top of the cream cheese and roll it up. Serve as cold as possible or keep in shade. Two roll ups a piece as a serving. Too easy.
Comments: I buy the asparagus spears and ham at Costco. We always have this on our annual trips up to the San Juan or while cruising at home around Vashon Island. The kids love this one as much as the adults.
Roasted Peppers W/Cheese
Number of Servings: more than 8
Added By: Melanie Pudelko
My Yacht Name: Pendragon
Yacht Manufacturer: Island Packet
Ingredients: Drain red peppers and chop into small pieces. Cut assiago cheese into small pieces. Combine cheese, red peppers, garlic and olive oil in small bowl and let rest for 2-3 hours. Serve on slices of French bread. (Amount of garlic is recommended but can be to taste - Any sharp cheese can be substituted for Assiago.) I have also added some prepared Bruchetta to the mix as a change of pace.
Directions: Drain red peppers and chop into small pieces. Cut assiago cheese into small pieces. Combine cheese, red peppers, garlic and olive oil in small bowl and let rest for 2-3 hours. Serve on slices of French bread. (Amount of garlic is recommended but can be to taste - Any sharp cheese can be substituted for Assiago.) I have also added some prepared Bruchetta to the mix as a change of pace.
Ez Crab Appetizer
Number of Servings: 6
Added By: laurie murphy
My Yacht Name: Tiki
Yacht Manufacturer: Yacht
Ingredients: 1 can crab 8 ox cream cheese horse radish catsup
Directions: this recipe has been around for 30 years or so that I know of. We like it w/ lemon vodka and tonic
Hot Cheesy Bean Dip
Number of Servings: 4
Added By: Nancy Fillman
My Yacht Name: Dream Chaser
Yacht Manufacturer: Sea Ray
Ingredients: 1-8oz. Cream Cheese - softened 1-Cup Sour Cream 1-Can Refried Beans 5-10 drops Hot Sauce 1/2 pkg. Taco Seasoning 1-8oz. Shredded Cheddar/Monterey Jack Cheese 1-Small Onion-diced
Directions: Use only half of the cheese and put back for later. Mix all together. Put in baking dish. Bake at 350 for 20 minutes just to get hot. Can also do it in your microwave. When done, sprinkle the remainder of cheese over top. Serve with Nacho chips. The boat gang will love it!!!
Comments: It's fantastic! Can make ahead of time. Easy to reheat. The bowl will be empty before you know it.
Blue Cheese Bits
Number of Servings: 6
Added By: Mandy Dares
My Yacht Name: Knotty Time
Yacht Manufacturer: Sea Ray
Ingredients: Can of Pillsbury country Biscuits 3 tble blue cheese 1/4 cup butter
Directions: Separate biscuits and cut into quarters. Melt blue cheese & butter together and brush evenly over biscuits until gone. Cook at 400f for 12 minutes or until golden brown. Can be done on bar-b-Que at medium heat. Do not cover.
Comments: when done remove from pan and serve on platter. Easy and always a big hit.
Hummus
Number of Servings: more than 8
Added By: Gail Cannady
My Yacht Name: Wild Rover
Yacht Manufacturer: Cal 34
Ingredients: 1 can garbanzo beans (reserve liquid) 1/4 c. tahini (sesame seed butter) 3 T. lemon juice 1 lg. clove garlic 1/2 t. cumin salt & pepper to taste
Directions: Blend, food process, or mash with a potato masher adding 1/4 c. reserved bean liquid. More or less liquid depending on how thick you like your hummus.
Comments: This is a very flexible recipe. Easily doubled. Add variations like bottled red peppers, sundried tomatoes, basil, or any other flavorings that suit your pantry. Tahini is readily available in larger grocery stores.
Buffalo Chicken Dip
Number of Servings: more than 8
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 10 oz. can chunk chicken, drained 1 8 oz. cream cheese, softened 1 C ranch dressing 3/4 C hot pepper sauce (Texas Pete's) 1 1/2 C shredded cheddar cheese 1 bunch celery, cut into 4 inch pieces Crackers
Directions: Heat chicken and hot sauce in a skillet over medium heat until hot. Stir in cream cheese, then ranch dressing. Continue stirring till warm and blended. Add half the cheddar cheese and stir well. Pour into a small baking dish and sprinkle remaining cheese on top. Bake at 350 until bubbly and hot.
Comments: This recipe works well with Kirkland (Costco) brand chicken. I use low fat cream cheese, dressing and cheddar cheese.
Chili Cheese Dip
Number of Servings: 8
Added By: Sue & Ed Kelly
My Yacht Name: Angel Louise
Yacht Manufacturer: Catalac 41 Catamaran
Ingredients: 1 jar or can of Nacho Cheese Dip 1 Can of Hormel Hot Chili with Beans
Directions: Open the can of Hormel Hot Chili with Beans and heat up in a sauce pan... After its hot, blend in jar of cheese dip, heat up and serve with Tortilla Chips.
Comments: This recipe was a hit at Georgetown, BS this winter - contributed by Patricia on Nauti - Nauti.
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