Skip to main content
DeWitt (517) 669-9300
Grand Rapids (616) 259-7005

Sweetie Staff Recipes

From the kitchen of Sweetie-licious...

There is nothing more comforting than an old, worn and stained recipe card. You can truly feel the baked love through the faded handwriting of mothers long ago. 



Strawberry Pretzel Dessert

This classic sweet/salty strawberry dessert can be enjoyed year-round since it calls for frozen strawberries.

  • 2 C. pretzels, coarsely crushed
  • 1 C. + 2 Tbs. sugar
  • ¾ C. butter, melted
  • 1 (6 oz.) package of strawberry gelatin
  • 2 C. boiling water
  • 2 (10 oz.) packages frozen strawberries, slight thawed
  • 1 (8 oz.) package cream cheese, softened
  • ½ tsp. lime zest
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract
  • 2 C. whipped topping (or whipped cream)

Preheat oven to 400 degrees. In a mixing bowl, combine pretzel bits, 2 Tbsp. sugar, and melted butter. Mix well. Pat mixture into the bottom of a 9x13 baking dish. Bake for 12 minutes. Remove from oven and cool.

In a large mixing bowl, combine strawberry gelatin and boiling water, stirring until the gelatin dissolves. Add strawberries. Chill in refrigerator 15-20 minutes until partially set. In a medium mixing bowl, beat together cream cheese, lime zest, remaining sugar, vanilla, and almond extract. Gently fold in whipped topping (or whipped cream). Spread mixture evenly over the pretzel crust. Pour partially set gelatin mixture over the cream cheese layer. Chill overnight. Garnish with additional whipped topping/cream and sprinkle with crushed pretzel, and if in season, fresh strawberries. Serve chilled.

Little Monkey Muffins

Submitted by Eileen Hundt 


These muffins are fun, tasty, and are meant to be served warm so that the biscuit pieces can be easily torn apart and eaten with your fingers! These little babies melt in your mouth and are deliciously sticky and gooey. While they are baking, the butter and sugar melts together creating a caramelly glaze. They are sweet and cinnamony and the glaze melts into all the cracks of the muffins. Be sure to give these a try, they are very addicting and so easy to make!

  • 2 cans Pillsbury Buttermilk Biscuits
  • 1 C. light brown sugar
  • 2 tsp. cinnamon
  • 1/2 C. (1 stick) butter, melted
  • Glaze
  • 1 C. powdered sugar
  • 2 Tbsp. milk

Preheat oven to 350 degrees. Spray 2 muffin tins with non-stick cooking spray.Cut each biscuit into quarters. In a bowl, mix together the brown sugar and cinnamon. Melt the butter in a separate bowl. Working with one at a time, roll each biscuit quarter into butter, and then roll in the cinnamon and sugar mixture. Place 5-6 biscuit quarters into each muffin space in the tin. 


Bake 12-15 minutes. Cool for 5 minutes in the muffin tin. Remove and drizzle each muffin with the glaze.Perfect for a chilly fall morning breakfast!


Martha Dixon's Country House Fudge

From Marta Dixon’s Copper Kettle Cookbook  

We’re sure you’ll agree with us, after making and tasting this fudge, it’s positively the richest, creamiest, most delicious fudge you’ve ever tasted! It makes a wonderful gift for friends. A taste of this super fudge will bring  back great memories of Mackinac Island fudge.  

Mix together 4 ½ C granulated sugar, 1 tsp. salt, 1 stick of butter, 1 large can of evaporated mil, and gently boil for 8-10 minutes. (Be sure to start timing after the fudge mixture has reached a full gentle boil). Remove from heat and add 1 12-ounce package of semi-sweet chocolate chips, 4 German sweet chocolate pieces, 1 large Hershey bar (either with or without almonds) about 1 ½ pints marshmallow cream, 2 tsps of vanilla extract, 4 C. of chopped nuts (walnuts are my favorite). Mix quickly with a large spoon until thoroughly blended. Pour into buttered pans. Cool several hours before serving. (Makes several pounds of fudge – can be stored in refrigerator).

Page 1 of 4First   Previous   [1]  2  3  4  Next   Last   


The Sweetie-licious' staff is thrilled to share some of their treasured family recipes with all of you. So friends, here is to making our lives meaningful, our homes happy and our palates joyous!

Eat pie, Love life, Linda

NACUFS Thank you letter