Sweetie Staff Recipes

Submitted by Linda Hundt 
 

These are super easy and fun for kids to make themselves. They make great after-school snacks. Recipe makes individual servings.

• 1 Tbsp. + 1 tsp. peanut butter
• 1 Tbsp. + 1 tsp. powdered milk
• 1 Tbsp. + 1 tsp. powdered sugar
• 1 Tbsp. + 1 tsp. corn syrup
• 1 Tbsp. mini chocolate chips
• 1 Tbsp. graham cracker crumbs 

Glaze

• 1 Tbsp. mini chocolate chips
• ½ tsp. butter 

Mix together peanut butter, powdered milk, and powdered sugar. Add corn syrup and mini chocolate chips. Shape mixture into a log and roll in graham cracker crumbs.
 

Melt chocolate and butter in the microwave until just melted. (Watch it so it doesn’t burn) Drizzle it over the log. Place on waxed paper or foil and refrigerate until chilled… then enjoy!

From Martha Dixon’s Copper Kettle Cookbook
 

This recipe was the grand prize winner in the “Sugar and Spice” contest that was held in 1961. The winner was Mrs. Jacqueline VanDeventer of Lansing. Jackie learned to make these delicious meatballs from the Benedictine Sisters of Peking China, while living there for a brief time. The flavor is a “teaser” combination of sweet and sour.

• 1 pound ground beef
• 1 egg
• 1 Tbsp. cornstarch
• ½ C. chopped onion
• salt and pepper to taste

Combine all ingredients and form into 1-1 ½ inch balls. Fry in a small amount of oil and drain. In another pan heat together 1 Tbsp. oil and 1 C. pineapple juice, and add the following ingredients mixed well together

• 3 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 3 Tbsp. vinegar
• 6 Tbsp. water
• ½ C. sugar

Cook this mixture over low heat until the sauce thickens. Stir constantly. To the sauce, add the cooked meat balls, 1 can of drained pineapple chunks, and 2 large green peppers cut in strips. Just heat this mixture, do not cook it, or the crispness of the peppers and pineapple with be lost.
 

This dish works well as a main dish, served over rice, or as an hors d’oeuvre.

From Martha Dixon’s Copper Kettle Cookbook
 

These brownies were made regularly and served for lunch and coffee breaks at WJIM TV. They are easy to make and delicious!

• 1/3 C. butter
• 1 C. brown sugar
• 1 egg
• ¼ tsp. salt
• ¾. C sifted flour
• 1 tsp. baking power
• ½ tsp. vanilla
• ½ C. coconut
• 1 6-ounce package of chocolate chips
• ½ C. chopped nuts

Melt butter and cool. Add sugar, egg, salt, flour, baking powder, and vanilla. Blend the above ingredients, then add coconut, chocolate chips, and nuts. Spread in a greased 8” or9” square pan. Bake for 25 minutes at 350 degrees.