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If you don't have lobster, this is also good with crab meat, chicken or no meat at all! There's not a lot of exact measuring on this one. I mostly eyeball the consistency of the sauce and taste along the way, but here's what I usually use to make up one pan of the goodness... 1 lb cut pasta - shape of your choice, I like rotini or the corkscrewy ones, something that really holds onto the cheese. You can really use any cheese you like, but I've tried all sorts of combinations and this one gives you a really creamy sauce with just a bit of a sharpness to it. 1 block of gruyere cheese 1 block o

Put ice in glass Pour about 1/2 the glass with Kahlua Pour about 1/2 the glass with Half and Half Pour a splash of Amaretto Then mix by dumping back and forth into another glass Enjoy!!!!!!

Several folks asked about the recipe for my shrimp/cheese balls and I just now remembered to look up the exact recipe. The recipe needs to be mixed a couple days before serving. Ingredients 2 packages cream cheese 1 can tiny shrimp (about the same size as a can of tuna) 4 TBSP finely minced onion 2 TBSP lemon juice 1 TSP Accent Seasoning Mix all ingredients in a large bowl by hand. (I actually wear plastic gloves when doing this cause it's gooey) Shape into a ball Store in fridge for a couple of days. Just before serving roll in a mixture of finely chopped pecans and dried parsley. Serve with

This is FtWildernessGuy's recipe, but wanted to put it with all the others!! 1/4 Cup Captain Morgan Spice Rum 1/4 Cup Blackberry Brandy 1/4 Cup Orange Juice 1/4 Cup Strawberry Daquiri Mix Add ice to blender and blend till slushy!!