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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. 



Ranch-House Hamburgers

Better plan on seconds when these burgers are on the grill!

  • 1 ½ pounds ground beef
  • ¼ C. finely chopped onion
  • 1 ½ Tbsp. Worcestershire sauce
  • 1 ½ tsp. Ranch salad dressing powder
  • Pepper to taste 

Combine all ingredients, mix thoroughly.  Form into patties, Grill over coals till cooked till desired doneness.

Serve on an onion bun, top with crispy french-fried onions, sliced sharp Cheddar cheese, chopped or sliced red onions, pickle slices (either dill, sweet, bread-and-butter – or any combination of them you like) and top the whole thing with our amazing barbeque sauce (recipe for the barbeque sauce be posted on our website on 6/30!)

Terrific Texas Sheet Cake

Gretchen, one of our baker/managers, remembers her mom making this cake all the time. If you haven't made one, be sure to give it a try... the secret is the crunchy chocolate/pecan icing. YUM!


  • 2 C. sugar
  • 2 C. flour
  • 1/2 C. butter
  • 1/2 C. shortening
  • 1/4 C. unsweetened cocoa
  • 1 C. water
  • 1/2 C. buttermilk
  • 2 large eggs, lightly beaten
  • 1 tsp. baking soda
  • 1 tsp. vanilla

Sift together sugar and flour in a large bowl; set aside. Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly. Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15”x10” jellyroll pan. Bake at 400 degrees for 20 minutes. (Cake will have fudge-like texture.)


Make the icing 5 minutes before taking the cake out of the oven. 

  • 1/2 C. butter
  • 1/4 C. unsweetened cocoa
  • 1/3 C. milk
  • 1 (16-ounce) package powdered sugar
  • 1 tsp. vanilla
  • 1 C. chopped pecans

Combine butter, cocoa, and milk in medium saucepan. Cook over low heat 5 minutes or until butter melts. Bring to a boil over medium heat. Remove from heat, and stir in sugar, vanilla, and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves. Spread it on the hot cake shortly after it comes out of the oven.



  • 1/2 C. butter


Linda's Cabbage & Pineapple Slaw

Chilled cabbage slaw is the perfect accompaniment to any barbeque. This wonderful variation is one of Linda’s favorites.

  • 3 C. shredded, crisp cabbage
  • 1 9-ounce can (1 C.) of pineapple tidbits, drained
  • 1 C. diced Granny Smith or Fuji apples (with peel on)
  • 1 C. mini-marshmallows
  • ½ C. finely chopped celery
  • ½ C. mayonnaise
  • 1/8 tsp. nutmeg

Combine all ingredients, tossing until mayo coats the slaw evenly. Line a salad bowl with fresh leaf lettuce, fill with the slow. Garnish with red or green apple wedges. Makes 4-6 servings. Serve immediately.

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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