Grandmommy's Molasses Cookies

1 1/2 cup butter
2 cups sugar
1/2 cup brer rabbit molasses
2 eggs

4 tsp baking soda
4 cups flour
1 tsp cloves
1 tsp ginger (generous)
2 tsp cinnamon
1 tsp salt

Melt butter and let cool. Then add sugar, molasses, and eggs and beat well.

Sift the dry ingredients and add to butter mixture.  Chill and form in one inch balls and roll in granulated sugar.

Cook at 375 for 8-10 minutes.

Peanut Butter Puddle Bars

These are sheet bars so use a big cookie sheet.

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp baking soda
1 tsp salt

2/3 cup peanut butter
2 cups flour
2 cups oatmeal

12 oz chocolate chips

2 cups powdered sugar
2 Tbs peanut butter
canned milk (evaporated) (or cream)




Mix well and bake 375 for 10 minutes.  While still hot, sprinkle with chocolate chips. 

Heat powdered sugar and peanut butter and mix in just enough canned milk to thin.  When chocolate is cooled, spread this over the bars. 

Rio Grand Pork Roast

This recipe came along with an Electric Bill for my parents years ago when they lived in Big Spring, Texas.  Makes the dish that much more funny.


1 (4-5 pound) boneless rolled pork loin roast
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 cup apple jelly
1/2 cup catsup
1    Tablespoon vinegar
1/2 teaspoon chili powder
1 cup crushed corn chips

Place Pork fat side up on rack in shallow roasting pan.  Combine salt, garlic salt, and 1/2 tsp chili powder and rub into roast.  Roast in oven for 2 - 2 1/2 hours or until meat or until meat thermometer registers 165. 

Combine jelly, catsup, vinegar, and remaining chili power.  Bring to a boil.  Reduce heat and simmer uncovered for 2 minutes.  Brush roast with glaze, sprinkle top with corn chips.  continue roasting 10 to 15 minutes or until thermometer registers 170.

Remove roast from oven.  Measure pan drippings, including any corn chips.  Add water to make 1 cup.  heat to boil and serve with meat.