Valley Isle Vixens
Official Red Hat Society Website: http://www.redhatsociety.com
Welcome Vixen Vittles!!
Here we hope to publish all our favorite recipes that we share at our Valley Isle Vixen Pot Luck get togethers! Since forming the Vixen Travelers, we haven't had a chance for pot lucks, yet. After the pandemic we hope to add lots more appetizing yummies. Enjoy!
Artichoke Jalapeno and Parmesan Dip
Merry Cherry Cheesecake Bars(photo)
Wilton Bunny Cookies (photo here)
Chop celery or use a food processor. I also chop onion in food processor.
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1 pkg. Little Smokies
Cut bacon strips into 3 pieces. Wrap each piece around 1 smokie; secure with toothpick. Fill 9x13 inch baking dish and sprinkle brown sugar to cover top. Bake at 300* for 45 minutes or until done. Brown sugar will melt and form a syrup. Serve hot. Source: Sassy Sandi
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(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
Heat oven to 375̊F. Unroll dough into 1 long rectangle; gently press perforations to seal. Place curry powder in small strainer. Shake strainer to sprinkle dough with curry powder; sprinkle evenly with coconut.
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1 cup mayonnaise*
Blend all ingredients (add marinade, if needed) and let set in refigerator overnight. Serve with crackers or French bread rounds.
*Cream cheese or sour cream may be substituted.
Source: Lady Shamrock, Shannon
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1 17.3-ounce package puff pastry (2 sheets), thawed
Preheat oven to 400°F. On a lightly floured surface, roll both sheets of puff pastry into 12-inch squares. Cut a 1-inch-wide strip of pastry from each of the squares; set aside. Trim squares to 9-inch circles. Place one of the circles on a large baking sheet or oven-safe 12-inch serving plate.
Place brie on pastry and pull the pastry up the sides. (The pastry will not come all the way up the sides of the brie round.) Spread jelly on top of the brie. Sprinkle with almonds. Carefully place the remaining puff pastry circle on top of brie, folding edges down. (Brie may not be completely enclosed.)
Brush pastry with egg yolk and water mixture. Wrap reserved strips of dough around the outside of brie to seal pastry rounds together. Brush strips with egg yolk and water mixture.
Bake in preheated oven for 25 to 30 minutes or until pastry is golden. Let stand for 20 minutes before serving. Serve with fruit and/or crackers. Makes 12 to 16 servings
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Crescent Holiday Appetizer Tree (photo here)
1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
Heat oven to 375°F.
Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
Place slices, cut side down, on ungreased cookie sheet. To form tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula and slide onto wire rack. Cool completely, about 15 minutes.
Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canape cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.
Source: Sassy Sandi
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Mini Pastrami Sandwiches
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4 tbl. margarine
Heat oven at 350°F.
Melt margarine in 9x13 pan, coat pan, pour off excess.
Mix remaining ingredients and put into pan. Bake at 35 min. until brown. Can be served hot or cold, is good with mustard.
Source: Sylvia Sherman, Lady Sylvia
1 32 0z. box chicken stock
Crustless Crab Quiche
Source: Lynn Austin, Lady Luscious
8 ounces cream cheese, room temperature
In a small bowl, beat cream cheese until smooth. Mix in celery and walnuts.
3 lbs. of red potatoes
Place potatoes in a pot and cover with water and bring to a boil. Lower heat to a simmer and cook for 15 to 20 minutes until potatoes are tender. Drain and let cool.
Cube potatoes in ½ inch cubes. Pour French dressing over potatoes and stir to coat. Put potatoes in refrigerator and chill for at least 4 hours (overnight is even better).
Combine potatoes with chopped eggs, water chestnuts, pickles and olives. Add dressing and stir. Serve, enjoy! Source: Lady Shamrock
2 gal. vegetable or corn stock
Cut pumpkin in half, rub with salt and pepper.
When ready to serve, heat soup, drizzle heavy cream over top of each bowl and sprinkle with pine nuts.
Note: Recipe is for a crowd, so you may want to pare it down for your family. Source: Chef Tom Lelli, Class Act, Maui
1 cup white sugar
RAINBOW GARDEN SALAD (photo here)
1 lb. rainbow rotini
1 c. low calorie zesty Italian dressing
Cook and drain rotini. Add vegetables and stir in salad dressing. Let set several hours before serving. Source: Sassy Sandi
1 cup MINNESOTA wild rice (see package instructions, substitute 1 cup chicken stock for 1 cup of the water)
Cook wild rice according to instructions on package. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool.
In a medium sized serving bowl, mix the rice, cranberries, pecans, apples, celery, parsley, and green onions together.
In a separate jar, mix the vinaigrette ingredients, adding salt and pepper to taste. Just before serving, mix dressing in with the rice mixture.
5# Potatoes, boiled
Cut up potatoes in large bowl. Add chopped eggs, onion, pepper, celery, relish and seasonings. Mix with mayonnaise. When ready to serve, add more mayo if necessary. Source: Kween Kathy
1 box red velvet cake mix, plus ingredients listed on box
Prepare the cake according to directions on the box. Allow it to cool completely. Line a baking sheet with wax paper and set aside. Transfer the cooled cake to a large bowl and use a fork to break it into fine crumbs. Add cream cheese and use your hands to combine. Roll mixture into 42 balls and place onto the prepared baking sheet. Refrigerate. Melt chocolate in the microwave in 30-second intervals, stirring after each. Stir in oil and mix well. Use a fork or a toothpick to dip each red velvet ball in the chocolate and return to the prepared baking sheet. Decorate with sprinkles if desired. Refrigerate for 15 minutes or until ready to serve.
1 stick unsalted butter, melted, plus more for greasing
3 cups Premier White Morsels*
Melt morsels and condensed milk in a nonstick pan over low heat. Remove from the heat and stir in vanilla, cranberries and pecans. Line a 7 x 11 x 2-inch pan with wax paper. Pour in fudge and cool for 3 hours or until set. Yield: About 24 small pieces.
1 box yellow cake mix
Preheat oven to 350°F. Grease bottom of 9x13 pan and line with parchment paper. Grease parchment paper.
Variations: Pecans instead of walnuts
Source: Lady Ioana's Grandson
8 Tart Apples peeled and sliced (Granny Smith or Golden Delicious
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place apple mixture in lightly greased slow cooker.
Frozen Lemon Mousse
4 ounces Mascarpone cheese
Place all ingredients in a mixing bowl. Using an electric mixer on medium speed,
Stir together melted butter, salt, and sugar. Whisk in well beaten eggs and lemon juice.