Westview Presbytarian Church  
Fellowship:

Savory Pretzels

2 1-lb. bags pretzels
1 16-oz. bottle Orville Redenbacher popcorn oil
1 envelope Hidden Valley Rance Dressing (dry packet)
1/2 tsp. dill
1/2 tsp. garlic powder
1/2 tsp. lemon pepper

In large roasting pan, stir all ingredients together. Shake or stir occasionally until all oil is absorbed. (No baking required.) Turn out onto waxed paper to dry overnight, then seal in covered container.

 

Pecan Puffs

2 sticks BUTTER
2 tsp. VANILLA
2 cups SIFTED FLOUR
4 Tbsp. SUGAR
2 cups GROUND PECANS

Beat butter until soft; add sugar and vanilla and blend until creamy. Sift flour before mixing. Stir pecans and flour into butter mixture. Mix well. Roll into small balls and place on cookie sheet. Bake in slow oven, 300 degrees for 45 minutes. Roll the puffs while HOT into confectioners’ sugar. Roll again when puffs are cold. Makes about 50 pecan puffs.

 

Chocolate Pecan Sugar Drops

Topping
1/2 cup finely chopped pecans
1/3 cup sugar
1 1/2 teaspoon hot water

Cookies
1 18 3/4 oz package German chocolate cake mix with pudding (for high altitude add 2 tablespoons all purpose flour)
1/2 cup vegetable oil
2 large eggs, beaten
6 ounces semisweet chocolate chips
1 cup pecan pieces
48 pecan halves

Heat over to 375 degrees
To make topping mix chopped pecans, sugar and hot water

To make cookies, place cake mix in a large bowl and press out any lumps with the back of a spoon. By hand beat in oil and eggs. Stir in chocolate chips and pecan pieces. Drop by rounded tablespoonfuls about 2 inches part onto baking sheets. Flatten each cookie lightly with the back of a spoon. Sprinkle 1 teaspoon of the topping over each cookie. Firmly press a pecan half in center of each. Bake 8 to 10 minutes until top is set. Cool on baking sheets 1 minute before removing to wire racks to cool. Makes 48.

 

Lemon Bars

2 cups flour
1 cup butter
1/2 cup powdered sugar

Cut together until crumbly. Bake at 350 degrees for 20-25 minutes

Topping
4 eggs
2 cups sugar
1/4 cup lemon juice
1/4 cup flour
1/2 tsp baking powder
Beat these together. Pour over curst. Bake again at 350 degrees for 20-25 minutes. Sprinkle with powdered sugar. Let cool. Cut into squares. Makes 24.