Lentil Bruschetta Dip
1/3 cup Lentils
1 cup Water
Sun Dried Tomato Pesto
Combine water and lentils in small pot on stove.
Bring to a boil, reduce to simmer.
Simmer until lentils are tender and most of the water is absorbed. (About 20 minutes)
Mix lentils and sun dried tomato pesto.
Serve with pita chips or carrot chips for a healthy alternative.
Lay out rolls.
Cover with pepperoni and put a pice of cheese.
Roll the bake at 325 degrees for 15 minutes.
Serve with warm sauce for dipping.
Mama Mill’s Pinwheels
Lay ham strips out.
Spread cream cheese across.
Roll up ham and cream cheese.
Add dill and serve!
Dean’s Fire Crackers
2 Sleaves Saltines
1 package or 2 tablespoons of Ranch dressing (dry)
1 teaspoon Cayenne Pepper
1 teaspoon Red Pepper Flakes
1/2 cup Vegetable Oil
Mix dry ingredients in a Ziplock bag.
Shake bag and serve!