the recipes:

Cracked Crab with Dijon Dipping Sauce
1 lb. crab claws, pre-cracked
1 t mustard powder
1 t boiling water
1/3 c mayonnaise
1 T fresh lemon juice
2 T Dijon mustard
1/2 t creamed horseradish

Mix boiling water with mustard powder to make a paste. Add mayo, lemon juice, Dijon and horsradish. Stir until blended and serve with the claws.

Vegan Chilli
1 lb tofu, previously frozen
1 med. brown onion, minced
1 24oz can chopped tomatoes
1 dried chipotle chile, plumped in water
1 t cayanne (optional)
2 ribs celery, minced
1 bay leaf
1 12 oz can pinto beans
1 1/2 T cocoa powder* check ingredients to make sure processing is vegan
1 t cinnamon
salt to taste

Sautee the onions in canola oil until translucent. Crumble the tofu and add it, with the celery and chipotles, sauteeing for another minute. Add the tomatoes, bay leaf, cayanne* and 12 oz water. Bring to a boil and simmer for at least 2 hours.

Rinse the beans thoroughly, then add to the chilli, along with the cocoa and cinnamon about 5 minutes before serving. Season with salt to taste.

Chocolate Passion Fondue
your favorite chocolate fondue (either from recipe or mix)
whole strawberries
marshmallows
roasted almonds
Oreo double stuff cookies

Warm your favorite chocolate fondue, serve with a side of goodies and get licking.

Hot Hypnotic
1 1/2 oz Hypnotic
fresh crushed or cubed ice (note: nothing spoils a drink faster than old ice. Make or buy fresh before mixing drinks)
Tonic
For the Rim:
_ t chile powder
1 T salt
lime wedge

Line rim of glass with lime juice. Dip in salt/chile mixture. Carefully add ice and Hypnotic to the glass and top with tonic. Or just serve it straight up if you're looking to cut to the chase.