Combine all ingredients in a 3-quart slow cooker; cover and cook on low setting 2 to 4 hours. Remove orange sections and spices before serving.

Variation: For a different twist, combine one quart apple cider with one quart apricot nectar and add some slices of fresh ginger root to the mix.

Squeeze 2 tablespoons juice from one orange half; squeeze one tablespoon juice from one lime half. Cut remaining orange and lime halves into thin slices. Combine citrus juices, wine, pomegranate juice and sugar in a pitcher, stirring until sugar dissolves. Slowly add sparkling cider, stirring gently. Add citrus slices; serve immediately.

Variation: To make warm sangria, substitute regular apple cider for sparkling variety and warm gently in a slow cooker or over a low flame on your stovetop. Serve in coffee mugs or to-go cups.

In a large bowl, combine macaroni, vegetables, cheese and pepperoni, if desired; set aside. Whisk together remaining ingredients in a small bowl. Pour over macaroni mixture and toss until evenly coated. Cover and chill 2 hours to overnight.

Combine first 6 ingredients in a heavy saucepan over low heat, stirring often, for 15 minutes, or until cheese is melted. Transfer to a bowl, sprinkle with desired toppings and serve warm with Bone Crackers. Makes 6 cups.

Seperate dough into strips. Wrap one strip of dough around each hot dog, leaving 1/2 inch uncovered for face. Arrange on a lightly greased baking sheet.

Whisk together egg and water; brush over dough. Bake at 350° for 14 to 16 minutes, or until golden. Dot mustard on hot dogs with a toothpick to form eyes, if desired.

Heat oil in a large skillet over medium heat; add chicken and onion. Saute 10 minutes, or until chicken is cooked through; set aside.

Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream, stirring well. Top each serving with shredded cheese; garnish, if desired.

Place ice cream in a large bowl; set aside. Mix remaining ingredients with an electric mixer on low speed; blend into ice cream. Cover and freeze. Let soften slightly before scooping for serving.

Melt butter in a large saucepan over low heat. Add marshmallows; cook and stir until melted. Remove from heat; stir in cereal until well coated. Press evenly into a lightly greased 13"x9" baking pan. Cool slightly; cut into 12 bars. Insert a stick in each; set on wax paper to cool. Dip in melted chocolate to coat; let cool. Dip in melted chocolate to coat; let cool slightly and drizzle with melted white chocolate. Immediately sprinkle with mini chips, if desired. Makes one dozen.