Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

preheat oven to 325*F. and butter a 4-quart baking dish.

Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 min.

Remove corn bread from oven and leave oven at 325*F.

Coarsely chop separately celery, onions and bacon.

In a large, deep skillet saute bacon over moderately high heat, stirring until browned, about 10 min.

Add celery and onions and cook, stirring, until browned, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 min.

In a large bowl toss together corn and bacon mixture and transfer to baking dish. stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.

Drizzle stock or broth over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

Make firm ball caramel, add fondant and marshmallow cream, mix well. Pour into greased and floured pan - set in refrigerator til firm.

Cut in 3/4" strips. Spread nuts on cookie sheet.

Dip center strips in softball caramel and roll in nuts. Lay closely together so they will hold their shape.

Wrap in plastic and store. May also be dipped in chocolate after dipping in nuts.

With a mixer, blend cream cheese with shredded cheddar, onion, salsa, cumin and minced jalapeno.

Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball

Chill at least 2 hours.

To serve, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

Preheat oven to 450.

Combine baking mix, water and grated cheese in a bowl. Roll out on a lightly floured surface, until 1 inch thick.

Cut biscuits, and place on an ungreased pan.

Melt butter and spices together.

Brush the biscuits with the butter and bake for 8 to 10 minutes.

Melt 2 squares of bakers chocolate in a bowl big enough to mix all ingredients in. Stir  whole jar of  Marshmallow Creme into the melted chocolate,  adding a splash of cherry juice to make mixing easier. When well mixed add in almond slivers (to taste) and chopped maraschino cherries. Fold in cool whip. Pour mixture into Oreo Cookie crust, top with whole cherries (making it look nice).  Cover with lid from Oreo crust and freeze until ready to serve (couple hours).