Shrimp dip, there's nothing small about it!

Aren't I funny with my little titles? 

Anyhow, shrimp dip is a quick easy go to for a gathering or pot luck, like I did today!

So let's get right to the nitty gritty.

2 packages of cream cheese
2 cups of real mayonaise
1 container of Chili Sauce
1/2 cup of shredded parmesan cheese
2 tablespoons of dill weed
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of salt
1 tablespoon of pepper
2 bags of salad shrimp, thawed and patted dry (the little ones that are cooked, in the frozen section. You can use bigger too, I just like the shrimpy shrimp because it's easier to get into your mouth)
juice of 1/2 lemon
chopped green onion for garnish

That's what you need.

Now, mix everything except for the chilli sauce and green onion.  I put mine in a food processor and pulsed until well blended and smooth.  You can mix it by hand too, it just won't get as smooth.

Spread the mixture on a serving dish or plate and make a lip around the edge.  Why a lip?  Here's why, you will now pour the chili sauce on top and the lip will help keep it in place!  Then top that with the shrimp, then top that with the chopped green onion and sprinkle with a little more parmesean cheese. 

That's it!  Your done, serve with your favorite cracker or I like Triskets with it.  Plus, Trisket is fun to say.

Pumpkin Risotto!!!

Cut the ends off a butternut squash and cut in half.  Drizzle both sides with olive oil and salt and roast on a cookie sheet at 400 Degrees until you can easily pierce the skin with a fork and allow to coolp

Dice a small onion and two cloves of garlic.  Also, heat approximately 3 cups of chicken stock in a pot.

Start by sauteing the onion in a large pan until translucent, then add the garlic and salt and pepper.  Cook for about a minute and add about 1&1/2 cups of arborro rice and coat with oil and lightly toast, about one minute.  Then add enough of the chicken stock to cover the rice and stir.  Stir frequently and the rice will absorb the stock.  Once the stock is absorbed, add about another 1/2 cup of the stock and repeat.  Keep doing the same process until the rice is cooked, but still somewhat chewy.

Meanwhile, scrape the squash from the skin and make sure it isn't stringy.  Add to the rice along with 3 tablespoons of butter and stir in until well mixed. Remove from heat and then add about 1/4-1/3 cup of shredded Parmesan cheese and mix in.  Serve and prepare to be a hero!