Every year just after Thanksgiving, Sweetie-licious get decorated for Christmas. Every year Linda brings out her huge collection of vintage decorations to turn the shop into a "winter wonderland" To see a whole bunch of pictures of the shop decked out for the holidays, click here or on the "About Us" link at the top of this page. To view additional pictures, click on your web browser's 'refresh' button.

Submitted By Katie Coon   Cookies 1 1/2 C powdered sugar 1 C margarine, softened 1 egg 1 tsp vanilla 2 1/2 C flour 1 tsp. baking soda 1/2 tsp. baking powder   Mix first four ingredients in mixer. Add rest to above mixture and refrigerate 1 hour. Cut out shapes and bake 7-8 minutes at 375 degrees. Icing 1 C powdered sugar sifted 1/4 tsp vanilla 1 Tbs milk

"I Awoke This Morning with Devout Thanksgiving For My Friends."  - Ralph Waldo Emerson. Thank you. Thank you. Thank you.  These are my simple, yet sincere sentiments for such a perfect holiday and state of mind – our Thanksgiving! I am so humbled, blessed and rewarded by all of your encouraging words, purchases, support and friendship throughout the years. All of you, whether you are a Sweetie-licious fan or one of my beloved co-workers, are so lovingly appreciated.    I am such a believer in sweet gra...

Submitted By Tara Curran   Take chicken breasts and cut them into thin strips.   Beat them with a meat mallet   Then dip the strips into beaten eggs and bread crumbs, I use the store brand but you could make your own  Fry them in Olive oil and a stick of butter.   Place cooked chicken into a pan about an inch deep.  Cover them with Contenta tomato sauce, or use your own, and fresh wet mozzarella.   Bake at 350 until cheese is melted. 

"With the help of God, of which we must all feel daily conscious, we shall continue steadfast in faith and duty till our task is done."  -Winston Churchill, 1941.  All of our love and gratitude to all of our beloved Veterans today, tomorrow and yesterday...

Submitted By: Gail Junion-Metz   My aunt Louise was a very special member of my mom’s family. Louise was unofficially adopted by my grandmother when she was very young because her parents (my grandma’s next door neighbors) both died of influenza. Louise’s oatmeal cookies were always the highlight of every family celebration. I hope that they’ll become a special treat for your family as well! ½ C. butter ½ C. margarine 1 C. white sugar 1 C. brown sugar 1 ½ tsp. vanilla 2 eggs 1 ½ C. flour 1 t...

Thanks to American Profile magazine for the new, lovely article on Sweetie-licious! We are in the October 31st Sunday newspaper that goes out to 9 million homes in the Midwest! Wow. I must say, the cover shot doesn’t look too much like me, but the inside picture is awesome of all of us at the shop and the article is dead on in what Sweetie-licious is all about. Thanks to all involved in keeping the pie crust rolling at changing the world one pie at a time!  www.AmericanProfile.com

Favorite fall dinner – a hearty country vegetable soup with lots of potatoes, crusty bread to dip it in, wedges of Michigan apple slices and white cheddar cheese Favorite fall dessert – love warm apple pie or apple crisp with homemade caramel and really good vanilla bean ice cream, anything pumpkin! Favorite Fall Past time – color tour walks down our country road, bonfires, apple cider making, Thanksgiving dinner, trip to Frankenmuth w family, eating mini cinnamon donuts Favorite fall memory – I remember as a kid sitting on our f...

Favorite Quote – I wrote this in peoples’ h.s. yearbooks - I am not afraid of tomorrow for I have seen yesterday and I love today. William Allen White Favorite afterschool snack – My mom had these cookies for us after school, if I could make it home before my older brothers ate them all :) ginger balls. Favorite school memory – Back in the seventies, my twin sister and I would ride our bikes to our friend’s grandmother’s house every day after school. And every day, without fail, Mrs. Dell filled her adorable antiq...

Submitted By Gretchen Karslake   5 lbs firm apples (golden delicious, gala), ½ cup butter, 1-1/2 cup sugar Peel and halve the apples and scoop out the cores. Melt the butter in the Tatin mold, skillet or fry pan. Sprinkle in the sugar and cook over medium heat without stirring until it starts to brown and caramelize. Stir gently, then continue cooking until it is golden brown. Let cool in pan 3-5 min, the butter will separate but this does not matter. Arrange the apples in the mold in concentric circles with the cut sid...