Combine all ingredients in a large pitcher. Cover and chill 8 hours or until candies are dissolved. Pour mixture into a large Dutch oven and cook over medium heat until thoroughly heated.

Cut cheese crosswise into 3/4-inch slices. Lay slices flat and cut in half lengthwise.

Combine flour and cayenne pepper; stir well. Combine bread crumbs and parsley in another bowl; stir well. Dip cheese sticks in beaten eggs. Dredge in flour mixture. Dip coated cheese in egg again; dredge in bread crumb mixture, pressing firmly so that crumbs adhere. Place cheese sticks on a wax paper-lined baking sheet and freeze at least 30 minutes.

Heat 2 inches of oil in a Dutch oven to 375°. Fry cheese sticks until golden. Drain on paper towels. Serve immediately with marinara sauce, if desired.

Brown ground beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in catsup, water, Worcestershire sauce, salt and pepper; simmer 20 minutes, stirring frequently. Spoon onto buns.

Steam broccoli, covered, in a steamer basket over boiling water 5 minutes or until crisp-tender. Keep warm.

Meanwhile, melt butter in a heavy saucepan; add onion and sauté until tender. Add flour and bouillon granules, stirring until blended. Cook, stirring constantly, one minute. Gradually add milk; cook over medium heat, stirring constantely, until thickened and bubbly. Stir in 1/2 cup cheese and next 4 ingredients; pour over broccoli. Sprinkle with additional cheese, if desired.

Beat flour, butter and cream at medium speed with an electric mixer until combined; chill one hour.

Roll dough to 1/8-to 1/4-inch thickness on a lightly floured surface. Cut with mini cookie cutters; place close together on ungreased baking sheets. Pierce each cookie several times with a fork; sprinkle lightly with sugar. Bake at 375° for about 8 minutes, or until golden. Remove to wire racks to cook completely.

To prepare filling, beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla.

Spread Creamy Filling between cookies, forming sandwiches.

Combine sugar, cocoa and salt in saucepan; whisk in water. Bring to a boil over high heat, stirring until sugar is completely dissolved. Reduce heat to medium; add milk, cream and vanilla. Heat through without boiling; keep warm over low heat.

Whisk first 5 ingredients in a medium bowl until smooth.

Melt one tablespoon butter in a skillet over medium heat. Dip bread slices in the batter, coating well. Cook in batches 1 to 2 minutes on each side or until golden, turning with a spatula. Remove from pan; keep warm. Serve warm with maple syrup.

Combine sugar and cinnamon in a small bowl. Dip each piece of bacon into mixture to coat. Twist each piece and arrange in an aluminum foil-lined broiler pan. Bake at 350° for 15 to 20 minutes, or until bacon is crisp and sugar is bubbly. Place bacon on aluminum foil to cool.

Combine frozen potatoes, cheese and onion in a large bowl; set aside. Mix remaining ingredients in a seperate bowl; stir into potato mixture until well blended. Spoon into a greased 13"x9" baking pan. Bake, uncovered, at 425° for 45 to 60 minutes. Garnish with bacon, if desired.