A Kitchen Counter Tradition ~ Holiday Goodie Boxes

Nothing makes it feel more like the holidays than receiving homemade goodies. One of the traditions from my kitchen counter is making goodie boxes for friends, family, and the neighbors. I use decorative boxes (the kind you buy at the department store, commonly called "shirt" boxes), and put cupcake liners in the bottom part of the box. Then I fill the cupcake liners with various goodies such as fudge, cookies, candy, cake, etc. Next, I place some pretty tissue paper over the goodies and put the box top on. When the kids were little, I would send them out to deliver the goodie boxes to the neighbors, who at first were surprised (but delighted) to receive the boxes. After the first couple of years of doing this, we started getting boxes of treats in return. A neighborhood trend was started! The kids are all grown up now with families of their own, but my daughters have continued this tradition, which just makes my heart happy.

Another tradition started when I moved and got to know a few of the ladies in my new neighborhood. We were called the High Street Bakers and we would get together during the holidays for one day and do nothing but bake treats to box and share. We would make our cookie dough or goodie mix ahead of time so that all we had to do was bake everything. Our last year was the best one ever, with four of us (including my sister) baking over 16 varieties of goodies. The kitchen counter was definitely not big enough to hold so much food, and we had to bring in folding tables! Each of us had so many boxes and bags of goodies that we shared with neighbors, coworkers, friends, and families. It was a fun tradition, and I am so glad we were able to make such wonderful memories for the three years we were together on High Street.

I hope your kitchen counter is blessed and abundant this holiday season, and if you have the time and desire to share, maybe you'll start a new trend in your family or neighborhood! Here are a couple of my favorite kitchen counter treats. Merry Christmas, my friends!

Fantasy Fudge

This recipe comes straight off the back of the Kraft Marshmallow Creme jar, but it is a favorite. NOTE: DO NOT use off-brand ingredients when making this fudge. Using the name brands listed really does ensure that your fudge will be smooth and creamy (not grainy). Also, using a good, heavy pot is recommended for keeping the temperature consistent.

Ingredients:

3 cups sugar

3/4 cup butter or margarine

2/3 Cup Pet or Carnation evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

12 oz. Nestle Semi-Sweet Chocolate Chips

1 jar (7 oz.) Kraft JET-PUFFED Marshmallow Creme

1 tsp. vanilla extract

Optional - 1 cup chopped nuts

Lightly oil a 13"x9" glass baking pan with vegetable/canola oil. Bring sugar, butter and evaporated milk to full rolling boil in heavy 3-qt. saucepan on medium heat, stirring constantly. Cook 5 minutes or until candy thermometer reaches 234°F, stirring constantly. Remove from heat. Immediately add chocolate chips and marshmallow creme to the sauce pan; stir until melted. Add vanilla (and nuts, if desired); mix well. Pour into prepared pan; spread to cover bottom of pan. Cool completely before cutting into 1-inch squares.

Pumpkin Roll

Libby's made this recipe famous, and it immediately it became a holiday favorite. It is an impressive dish for serving as well as sharing!

Ingredients:

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY'S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Preheat oven to 375° F. Grease 15x10-inch jelly-roll pan (cookie sheet with sides); line with parchment paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes). Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.