1. Place cider, lemon peel, cloves, star anise, cinnamon sticks, ginger, and sugar into a medium pot and bring to a simmer.

2. Simmer for 10 minutes, cover, remove from heat, and steep for 1 hour. Place mixture over stove again and heat through until warmed.

3. Strain mixture and stir in bourbon.

4. To serve: Using a 1 ½ -2 inch circle cutter, cut star centers out from the thin slices of apple and remove any remaining seeds. Pour cider into individual mugs and top with apple star cut-outs and serve.

Adapted from Spoon Fork Bacon

1. Heat oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.

2. Stir in the garlic, fennel seeds, and red pepper flakes. Cook for 2 minutes, until fragrant.

3. Add the tomatoes, fish stock, wine, 1 Tablespoon salt, and 1 teaspoon black pepper and bring to a boil. Then, lower heat and simmer uncovered for about 30 minutes.

4. Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the clams and mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 additional minutes until the seafood is cooked and the shellfish open.

5. Stir gently; do not break up the fish. Cover let rest for 3 minutes for the flavors to blend. Discard any mussels or clams that have not opened.

6. Serve in pasta bowls or other shallow bowls. 

1. Hull strawberries and remove small portion of tip.

2. Slice banana(s) into 24 rounds

3. Make stack of banana slice, strawberry, mini-marshmallow and then skewer with a toothpick or wooden skewer. 

Tip: Add a green grape before the banana bottom of Santa Hat, and you have Grinch snacks!   

1. Combine the butter, shortening, brown sugar, and granulated sugar in a large bowl. Using a mixer, beat on medium-high speed until fluffy (around 3 minutes; do not over mix). 

2. Add the cocoa powder, baking powder, vanilla, and salt and beat until combined. 

3. Reduce the speed to low and add 1 1/2 cups flour and 3 Tablespoons water while mixing. Add the remaining 1 1/2 cups flour and 3 more Tablespoons water and beat until the dough is smooth. (If the dough seems too dry, add 2 to 3 more Tablespoons water.)

4. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Divide the dough in half. Pat each piece into a flat square on a lightly floured surface, then roll out until to 1/4 inch thick. Cut into 2-to-3-inch squares with a paring knife or use a cookie cutter to make shapes (we used round, but feel free to be festive). 

5. Transfer the cookies to the prepared baking sheets. Poke several holes in each cookie with a skewer (to look like a classic ice cream sandwich cookie), then transfer to the freezer until hard, about 10 minutes.

6. Transfer firmed cookies to oven and bake until set, about 10 minutes. Let cool slightly on the baking sheets, then transfer to a rack to cool completely.

7. When cool, apply layer of ice cream (and additional fillings, if desired) to one half of the cookies. Top each with another cookie to make a sandwich. Return to freezer for at least 45 minutes before serving. To store, wrap the ice cream sandwiches individually in plastic wrap and freeze.

Adapted from Food Network

1. Preheat waffle iron. 

2. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. 

3. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses, and melted butter. 

4. Stir the wet into dry until just moist. Do not overstir the waffle batter. 

5. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. 

6. Serve with toppings of choice.

Adapted from Rachael Ray's recipe for Food Network