Easy cheesy dip

Ingredients

1 can Hormel chili
1 pkg cream cheese, softened
2 c shredded cheddar cheese

Preheat oven to 350 degrees. Mix chili and cream cheese together until well blended. Pour into 9"x9" casserole dish. Sprinkle cheddar on top. Cover with aluminum foil and back for 10 minutes or until cheese is completely melted.

Serve with nacho chips (I prefer to eat it with organic blue corn chips and to have a side of salsa and sour cream too!)

Peanut Butter Bars

Recipe Courtesy of Monica Knooihuizen

1/3 box of graham crackers (about 1 1/2 cups)
1/2 tsp cinnamon
1 c butter (2 sticks)
2 tsp vanilla extract
1 1/2 c peanut butter
3 1/2 c powdered sugar
1 12 oz bag chocolate chips

Crush the graham crackers into fine crumbs. One third of a box is usually one wrapped package. Mix in the cinnamon and set aside. Melt the butter in a large saucepan. Remove from heat and add vanilla and peanut butter and mix well. Add the powdered sugar and graham crackers. Stir until well combined; it will be a stiff dough. Pat the mixture into an ungreased 9x13 pan. Melt the chocolate chips on very low heat in a really heavy saucepan, or spread evenly in a glass pie plate and microwave at 30 seconds at a time, stirring after 30 seconds, until melted. Spread the melted chocolate over the peanut butter layer. Refrigerate for 1 hour before cutting.