The kids and I are going to planting some veggies.

DIRECTIONS
Cream butter or margarine; add sugar gradually while continuing to cream; beat until fluffy. Stir in vanilla, flour, and salt. Blend in rolled oats. Roll out about 1/4 inch thick on lightly floured board. Cut in strips 6 inches long and 1/2 inch wide. On ungreased cookie sheets shape strips to resemble horseshoes. Bake at 325° for 20 to 15 minutes or until lightly browned. Remove carefully, as cookies are very rich and break easily.

Directions
Bring to a boil while stirring, over lower heat.
Pour in 1 more cup of cream.
Stir well and cook until the color turns to a delicious butterscotch color. This takes 15-25 minutes depending on the heat so sing, and tell stories and take turns stirring.

Have a small cup of water with ice cubes nearby and once the color begins to turn, drop in a little spoonful and see if it is setting up or not. Make sure it forms a hard ball before you pour the mixture into the buttered pans. Sometimes I pour it out too soon and we don't care really we just enjoy softer caramels....

You can add 1/2 cup finely chopped nuts at the end if you like or sprinkle them over the buttered pan.

Let cool if you can stand it, and cut into squares and wrap in waxed paper, twist the ends. A delicious and sweet treat for the holidays, reminding us of when the farmer wives had too much cream and too much butter on hand to use up!

Triple Layer Chocolate Cake with Chocolate Frosting

Ingredients:
1 cup cocoa powder
2 cups boiling water
1 cup (2 sticks) butter, softened
2-1/2 cups sugar
4 eggs, at room temperature
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract

Directions:
1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.
2. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.
3. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.
4. At medium speed of an electric mixer, cream the butter and sugar for 4 to 5 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.
7. Stir in the vanilla, and do not over-beat.
8. Pour an equal amount of batter into each of the three prepared pans.
9. Bake for 20 to 25 minutes or until a cake tester comes out clean.
10 Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.

Chocolate Frosting Ingredients:1 6-ounce package semi-sweet chocolate chips
1/2 cup half-and-half
3/4 cup butter (1-1/2 sticks)
2-1/2 cups sifted confectioners' sugar
Chocolate Frosting Directions:
1. Combine the chocolate chips, half-and-half and butter in a heavy saucepan.
2. Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat.
3. Gradually add the confectioners' sugar, stirring well.
4. Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a half-teaspoon or so of half-and-half to achieve perfect spreading consistency.

I don't remember where I found the recipe but it's very simple to make.

Directions
Heat oil in pan over medium high heat. Brown chicken and transfer to a plate. Add spices and onion to skillet, and saute until soft. Return chicken to the pan and add pomegranate juice. Stir mixture to thoroughly coat the chicken. Simmer for 20 minutes or until chicken is cooked through and sauce has reduced.