Spirited Essence Works

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  • DIY Christmas Card Holder

    DIY Christmas Card Holder

    It’s Christmas time! Time for holiday spirit, cookie baking, and of course receiving tons of Christmas cards from family and friends. Each year I receive so many cards and my fridge can only hold so many. So, I decided this year I needed to make a holder for all of them. I made this holder in no time and had a ton of fun decorating it.

    You’ll need:

    Plain board sign

    Acrylic Paint

    Ribbon

    Picture hanger

    Miniature clothes pins

    Paintbrushes

    Staple Gun

    Staples

    Hammer

    How To:

    On your board, paint the design of your choice. I decided to put “Merry Mail” on mine. Hammer the picture hanger in the top middle of the back of the holder. Take 2-3 long strands of ribbon and, with a staple gun, staple them on the bottom back of the sign. My ribbon strands are about two feet long each.   Then, take miniature clothes pins and clip them along the ribbon. And Tada!!! You have created a fun, festive card holder that will bring a bit of Christmas cheer where you decide to hang it.

    Happy Crafting! And Happy Holidays! 

    Finished Product!

     

  • Zesty Parmesan Crusted Chicken

    Zesty Parmesan Crusted Chicken

    Need a new way to dress up your dinners? I don’t know about you but I can’t eat the same thing over and over. I have to have variety. Sometimes you can get stuck in a routine of making the same type of dinners again and again. I needed to change the way I was making chicken. So, I whipped up this concoction this week and it turned out great! 

    Zesty Parmesan Crusted Chicken

    Prep Time: 10 mins

    Cook Time: 30 mins

    Total Time: 40 mins

    Ingredients

    1.5lbs of boneless chicken breast

    1/2 cup of mayonnaise 

    1/2 cup of grated Parmesan 

    1 tbsp of minced garlic

    4 tsp of breadcrumbs

    1/2 tsp of Italian seasoning

    1/2 tsp of salt

    1/4 tsp of black pepper

    Directions

    Preheat oven to 425 degrees F.  Coat a pan with nonstick cooking spray. Place chicken breasts in pan. In a  bowl, mix mayonnaise, Parmesan, and minced garlic. Spread Parmesan mixture over chicken breasts. 

    In a small bowl, mix breadcrumbs, Italian seasoning, salt, and pepper. Sprinkle over chicken breasts. Grate  Parmesan over the top of breadcrumbs mixture. Bake for 30 mins or until chicken is cooked completely through. Serve with choice sides.

    Enjoy!
     

  • A Blessing to All

    A Blessing to All

    Today is full of football, turkey, family, and afternoon naps. But We should stop today and be reminded of all of the things we are truly lucky to have. As you rush to family or friend’s homes to feast on a delicious dinner, remember to be grateful for the loved ones in your lives. I am truly blessed to have my loving family and friends. And I am blessed to have another day to enjoy. From my family to yours, I hope everyone has a safe and beautiful holiday! Thank you for following my blog! Happy Thanksgiving! 

     

  • Sugar Kissed Raspberry Muffins

    Sugar Kissed Raspberry Muffins

    Some mornings I just can’t resist the urge to bake. So I scoured my fridge to see what ingredients I had available. This morning I had raspberries so I decided to make these muffins. They will start anyone’s morning off with some pizazz. 

    Sugar Kissed Raspberry Muffins

    Prep Time: 15 mins

    Cook Time: 22 mins

    Total Time: 37 mins

    Yield: 12 muffins

    Ingredients

    1 3/4 cups of flour
    1/2 cup of sugar

    2 tsp of baking powder

    1/4 tsp of salt

    1 tsp of cinnamon 

    1/2 cup of butter, melted

    3/4 cup of milk

    1 egg

    1/2 tsp of vanilla extract

    1 cup of fresh raspberries, chopped

    Directions

    Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.

    In a large bowl, mix the flour, sugar, baking powder, salt, and cinnamon. Stir in the butter. In a second bowl, whisk together the milk, egg, and vanilla. Add the milk mixture to the flour mixture and stir until combined. The batter will be lumpy. With a rubber spatula, fold the chopped raspberries into the batter.

    Fill each muffin cup 3/4 full. Sprinkle sugar over each filled muffin cup. Bake for 20-22 minutes or until a toothpick comes out clean. Serve warm.

    Enjoy!


  • First Year of Elf on the Shelf

    First Year of Elf on the Shelf

    It begins this year! I’ve got my idea list ready and I started reading “Elf on the Shelf: Christmas Tradition” each day to my toddler. I’m trying to get him prepared for the Elf on the Shelf to arrive on December 1st. He enjoys the book and I believe he’s starting to understand the game.

    When I was growing up, my mom would always have a first day of Christmas present for me. Every year, Santa’s elf would drop off an early Christmas present on December 1st. Then, occasionally through the month, if you were good, Santa would have the elf drop off little notes or trinkets. Elf on the Shelf is a similar idea that I believe my sons will enjoy and I can continue the first day of Christmas tradition that I grew up with.

    I researched all November for cute ideas to do with the Elf. Some are funny, some are simple, some are bringing good to the community, and others involve a Christmas activity. On the first day, I plan to have their first day of Christmas presents waiting with the elf ready to greet my toddler on the mantle. It will be so much fun for my little one to try and find where the Elf is each day. If you have already begun the tradition with your kids, please comment of fun ideas you have done with the Elf on the Shelf. Stay tuned and I will be posting my ideas and events of our friendly visiting elf. 

  • Grandma’s Classic Peanut Butter Cookies

    Grandma’s Classic Peanut Butter Cookies

    With the holidays on the way, I love to make recipes that remind me of warm times with family. These cookies are so delicious that they don’t last long! The most fantastic part is not only the taste but that you only need 4 simple ingredients. They are great cookies to get your kids to help make. My son loves make them as well as eat them. The cookies are also gluten free and dairy free, which is great in my family when it comes to allergies.

    Grandma’s Classic Peanut Butter Cookies

    Prep Time: 10 mins

    Cook Time: 9 mins

    Total Time: 19 mins

    Yield: 2 dozen

    Ingredients:

    1  cup of creamy peanut butter

    1 cup of sugar

    1 egg

    1 tsp of baking soda

    Directions:

    Preheat oven to 350 degrees F. Cream all ingredients in a mixer. Roll into one inch balls, flatten lightly, and place on a greased cookie sheet. Bake 7-9 minutes and cool on cookie sheet until completely cool. 

    Enjoy!  


      

  • Lemon Meringue In A Flash

    Lemon Meringue In A Flash

    Who has time to bake something fancy all the time? Sometimes I need shortcuts and quick recipes to help make my life easier. I was invited to a friend’s get together and I needed to bring a dessert. With my two kids and a full time job, sometimes there is not enough time in the day to bake. This recipe though will make you look like Betty Crocker herself and surprise anyone that you have time to bake with your busy schedule. I made it the night before the party so all I had to do is come home from work, grab the dessert, and put the kids in the car.

    Lemon Meringue Pie

    Prep Time: 10 mins

    Cook Time: 12 mins

    Total Time: 22 mins

    Ingredients:

    1 pre-made pie crust

    1 can of lemon pie filling

    4 egg whites

    A pinch of cream of tartar

    2 Tbsp of sugar

    Directions:

    Unroll your pie crust into a greased pie dish. Spoon your lemon pie filling evenly into the pie dish.

    In a large bowl, mix egg whites and cream of tartar with a standing or hand-held mixer. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, around 1 to 2 minutes. Place mixture on top of lemon filling.

    Bake 10-12 minutes for meringue to harden. Make sure the pie is completely cooled before slicing and serving.

  • The Mind of a Child

    The Mind of a Child

    Oh, to be a kid again! No responsibility, and you can let your imagination run wild. My toddler never ceases to amaze me with his creativity. In a matter of a couple hours, he can go from being a train conductor, musician, artist, zoo keeper, and cowboy. The fun part about being a parent is not only seeing your child be creative, but to also join in their fun. Their emotions are so raw at this age. They are pure at heart. My little one has such a kind spirit and so curious. He is always ready to learn.  It is so easy to get wrapped up in your to do list. My toddler helps remind me that I need to step out of the box sometimes and just have fun. Let loose and enjoy life! There are so many things daily that we miss because we are too busy worrying about the business meetings, errand runs, or deadlines. If we took time each day to stop and enjoy the beauty of day, from the changing colors of the fall leaves to savoring that first sip of coffee in the morning, most people’s stress levels would drop significantly. Just taking five minutes a day to breathe and appreciate that life is amazing. We should look for the good in others as well as the positives of our day-to-day activities. As a mom, my joy is being able to read to my sons, run around outside with them, or enjoy an embracing hug.

    Humanity should take a page from the book of being a child. We forget so quickly in this fast paced world of how to be empathetic. We need to learn not to judge one another so easily and truly see the good in all people. Life is too short to be worried and stressed. Love your life and the people in it! Each new day is a blessing and amazing gift, so make the most of it.  

  • Easy Hashbrown Casserole

    Easy Hashbrown Casserole

    Sometimes I crave breakfast for dinner. So I whipped this up the other day and satisfied my breakfast craving. It’s quick and easy to throw together.

    Hashbrown Casserole

    Prep Time: 15 mins

    Cook Time: 40 mins

    Total Time: 55 mins

    Ingredients:

    5 red potatoes, grated

    1 lb of ground sausage 

    5 eggs

    1 cup of creamer

    1/2 tsp of thyme

    1/2 tsp of oregano

    1/2 tsp of rosemary

    2 Tbsp of minced garlic

    1 cup of shredded Parmesan

    1 cup of mushroom, diced

    1 cup of onion, diced

    Salt & Pepper to taste

    Directions:

    Preheat oven to 400 degrees F. Grate the red potatoes. Brown the ground sausage in a skillet over medium heat.

    In a small bowl, whisk the eggs and creamer together. Set aside.

    In a large bowl, mix potatoes, sausage, egg mixture, oregano, thyme, rosemary, garlic, parmesan, mushroom, onion, salt and pepper with a rubber spatula until well combined. Pour into a greased 9×13 casserole dish. Bake for 40 mins. Top with extra parmesan, if desired.

    Enjoy!

  • Mad About Pumpkin: Pumpkin Chocolate Chip Pancakes

    Mad About Pumpkin: Pumpkin Chocolate Chip Pancakes

    I’ve been on a pumpkin kick lately. And since the Pumpkin Chocolate Chip Cookies turned out so good, I thought I’d twist the recipe and make pancakes. They will spice up your morning and are a perfect compliment to a cool, fall morning with a warm cup of joe.

    Pumpkin Chocolate Chip Pancakes

    Prep Time: 10 mins

    Cook Time: 10 mins

    Total Time: 20 mins

    Yield: 10 pancakes

    Ingredients:

    1 cup flour

    2 tsp of baking powder

    2 Tsbp sugar

    2 tsp of cinnamon

    1 tsp of ginger

    1/4 tsp of salt

    1/2 cup of pumpkin purée 

    3/4 cup of milk 

    1 tsp of vanilla

    1 egg

    2 Tbsp of vegetable oil

    3/4 cup of semi-sweet chocolate chips

    Directions:

    Mix flour, baking powder, sugar, cinnamon, ginger, salt, pumpkin, milk, vanilla, egg, and oil. Once combined stir in chocolate chips.

    Heat a lightly oiled frying pan over medium high heat. Pour the batter onto the pan, a 1/4 cup of batter per pancake. Brown on both sides and serve hot. Top with apple butter or syrup.

    Enjoy!