Celebrate Your Holiday with Flair!

1

Celebrate Your

with Flair!A Christmas

Parody featuring recipes and decorating projects created by Chase Rivers

Holiday

2 • Live your Holidays with Flair!

HolidayCelebrate Your

with Flair!Parody by Chase Rivers

Recipe & craft photos by Chase Rivers

Cover photo by Chuck Arlund

Edits by Rachel Owen,

Andrea Hewitt, Robbie Grayson

Graphic Design by Amanda Graves

For my beautiful daughter Maya. You always inspire me.

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I absolutely LOVE Christmas, so I took the liberty of inserting myself

into my favorite Christmas story! Included are fun and easy crafts along

with delicious entrees, enticing desserts and festive drinks for the kids

and the adults. I hope these will inspire a new tradition or two in your

own special celebration of the holiday season.

I’d like to thank all my fans from ChaseRivers.com, and the

Chase Rivers Flair Facebook site for encouraging me to gather some of my

favorite Christmas crafts and recipes into this collection.

I also want to thank everyone involved in this

project and I look forward to the next one.

Merry Christmas and Happy Holidays, y’all!

Live your life with Flair,

Chase Rivers

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day before Christmas

and craved yummy treats

the children were restless

5the house,

and all throughday before Christmas‘ Twas the ‘Twas the day before Christmas, and all through the house,

the holiday spirit was yet to be found.

The stockings weren’t hung and the tree was still bare,

we desperately needed some Chase Rivers flair!

The children were restless and craved yummy treats

with visions of cookies and candy cane drinks.

And Mom in her apron and I with no clue

Hoped that Chase Rivers would finally come through.

Then out of nowhere he appeared with a ladder,

cooking utensils and cookie dough batter.

Away to kitchen he flew like a flash

With Momma in tow and his recipe stash.

We went to the foyer to put up the tree

while Mom and the children baked happily.

We crafted with tinsel and strung twinkling lights

while sipping on eggnog, delicious and spiked.

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Some herbswonderfulto give a

flavor

7snow-covered

and shimmeringtouches of blue

In silver and goldIn silver and gold we decked out the mantle

with touches of blue and shimmering candles,

made snow-covered branches to hang from above

then refurbished old tins and filled them with love.

“A dash here, a splash here?’” we heard from the kitchen,

“Jolly ole Rivers, I need some assistance!”

From the top of the ladder, having decked out the hall,

he dashed away , dashed away to heed Momma’s call.

Some herb to give a wonderful flavor

When it marries the spice is like heaven to savor.

So out of his bag, Chase Rivers he drew

Oregano, garlic & cracked pepper too.

One final sprinkling and he knew it was right,

next add the beef loin to soak overnight.

“Now all to bed, I’ll be back in the morn

for to finish the meal and the table adorn.”

Some herbswonderful

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! God Bless and

Christmas to all,

good night

Flairy

9of Christmas,to the sweet smellthe sun took over‘As soon asAs soon as the sun took over the night,

to the sweet smells of Christmas, we woke with delight.

He stood in the kitchen and grinned ear to ear

with a skillet pancake and holiday cheer.

As we and the children opened our gifts

he sang Christmas carols with heavenly riffs.

“Now time to bustle, there’s work still to do,

let’s peel those potatoes, make dressing and soup.”

The smell of roast beef and baked bread filled the house

it wouldn’t be long til it melted in our mouths.

The table was set, all the trimmings displayed,

beautiful spheres with each name marked our place.

Everyone sat, bowed our heads and said grace,

then passed the hot cider and filled up our plates.

And nodding his head, raised his glass for a toast

with wine made of oranges & ginger & clove.

Then away he flew, before I could thank him,

headed on back to his hometown of Franklin.

But I heard him yell, as he drove out of sight —

”Flairy Christmas to all, God bless and good night!”


RecipesIt’s beginning to taste a lot like Christmas...

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Caramel Egg Nog • 15

Banana Cake • 36 23 • Stuffin’ Muffins

29 • Gingerbread Friends

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CandyCane

A Kids favorite!Rich white chocolate with peppermint, topped with toasted marshmallows.

Cocoa

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2 cups whole milk

1/2 cup heavy cream

1 cup white chocolate chips

1 teaspoon peppermint extract

Salt

Miniature marshmallows

Candy canes

Heat milk and cream over medium low heat. Add white

chocolate chips and stir continuously until melted. Add

peppermint extract and a pinch of salt, and stir. Pour into mugs,

top with marshmallows and place on a baking sheet under the

broiler until marshmallows are toasted.

Garnish with a candy cane. Stir melted marshmallows into drink

for a super rich taste.

Candy Cane Cocoa

Cane

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Caramel Pecan Egg NogButtery caramel and just the right amount of spice. Add a little splash of brandy for a cold Christmas night.

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Egg Nog3 large eggs yolks

1/3 cup sugar

1 cup caramels

3 cups whole milk

1 cup heavy cream

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

Using a hand held mixer, beat egg yolks until pale in color, about

4-5 minutes.

Gradually beat in sugar until dissolved.

In a medium-sized sauce pan, heat 1 cup of milk over medium-

low temperature.

Add caramels and dissolve, stirring continuously with a wooden

spatula.

Once dissolved, raise heat to medium, add 3 more cups of milk

and 1 cup of cream.

Stir until hot and steaming and then gradually temper into egg

yolks.

Pour back into saucepan and add nutmeg and salt.

Reduce heat back to medium low and cook, stirring continuously

until egg nog has slightly thickened. Do not bring to a boil.

Cover, let cool and refrigerate. Makes 4-6 servings.

2 cups heavy cream

2 teaspoons vanilla

1/4 cup granulated sugar

Chill a deep, metal bowl and beaters in freezer for 10 min. Place

the sugar and vanilla into the mixing bowl and add heavy cream.

Beat on high until stiff peaks form.

1 cup caramels

1/4 cup B& B liqueur

1/4 cup whole milk

Crushed pecans

Heat milk and B&B liqueur over medium low temperature, add

caramels, and stir until melted.

Top with whipped cream, drizzle with caramel sauce, and finish

with crushed pecans. Spike with B&B liqueur.

Caramel Pecan Egg Nog

Whipped Topping & Caramel Sauce


3 liters of clear apple cider

2 cinnamon sticks

1 teaspoon whole cloves

Zest of 1 lemon

1/2 cup light brown sugar

1/4 cup honey

2 whole nutmeg, crushed

Garnish

Sliced lemon rings

Place all ingredients in a large pot over medium-low heat. Once

heated, steep on low heat for 25-30 minutes or until cider has

reached desired taste. Strain and pour into mugs with a lemon

ring.

Spike with a splash of brandy.

LemonLemon-Spiced Cider

Delicious hot cider with lemon & honey.Then perfectly spiced for the naughty or nice.

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Place all ingredients in a large pot over medium heat. Once heat-

ed, cover and steep spices on low heat for 25-30 minutes or until

wine has reached desired taste. Strain and pour into mugs with a

brandied orange slice and candied ginger.

Garnishes

Orange slices

Candied ginger chunks

Good quality brandy

Soak orange slices in brandy, and serve orange slices and candied

ginger with mulled wine.

CitrusCitrus-Spiced Wine

2- 750 ml bottles light-tasting, dry white wine

Juice of 2 Valencia oranges

1 teaspoon fresh Valencia orange zest

1 teaspoon fresh lemon zest (about 1 lemon)

2 cinnamon sticks

1 teaspoon whole cloves

1 whole nutmeg, crushed

6 tablespoons light brown sugar

1/4 cup honey

1/4 cup good quality brandy

A Holiday Slow Sipper.White wine, brandy, citrus & spices served with brandied orange wedges & candied ginger.

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Pulled ham, Cannelini beans and sauteed vegetables. This rich flavorful soup will get your guests off to a good start at the dinner table this Christmas.

Cannellini Bean Soup

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8 cups vegetable broth (plus extra)

3 pounds ham shanks

1 large branch fresh thyme (several stems)

Place all ingredients above in a large stock pot and bring

to a boil. Reduce heat so broth comes to a slow boil while

covered. Cook 1.5 hours, adding more broth as needed to keep

at the same level. Start chopping vegetables.

2 tablespoons olive oil

2 cups yellow onion, coarsely chopped

2 cups celery, cut on the bias (1/2’’ pieces)

1 tablespoon minced garlic

2 cups green cabbage, coarsely chopped

3-16 ounce cans cannellini beans

3 tablespoons apple cider vinegar

2 tablespoons fresh Italian parsley, chopped

Salt

Pepper

Cornbread croutons

Heat olive oil in a large sauté pan over medium heat. Add onions

and celery, and cook until onions start to caramelize. Add garlic

and cook until lightly browned. Remove from heat.

After ham shanks have cooked 1.5 hours, remove them and let

cool. Add cooked vegetables to pot with ham broth. Add cab-

bage, beans, apple cider vinegar and cook covered 20-30 minutes

or until vegetables are tender. Pull meat from cooled ham shanks

and add back to pot. Add salt and pepper to taste, then and add

Italian parsley right before serving. Place a stem of thyme in each

bowl and serve with cornbread croutons.

Cannellini Bean Soup with Ham Shank

Cannellini Bean Soup

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Beef TenderloinMelt in your mouth delicious beef, rubbed with sun dried tomatoes, herbs & Parmesan cheese served up with a creamy horseradish sauce.

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Beef TenderloinSun Dried Tomato Rub

(Marinate beef with rub overnight)

1/2 cup finely chopped sun dried tomatoes

1/4 cup fine chopped basil

1/3 cup minced onion

1 tablespoon garlic minced

1 tablespoon dried oregano

1 teaspoon coarse black pepper

1/3 cup parmesan cheese

1/2 teaspoon salt

1/4 cup olive oil

3 tablespoon tomato paste

Mix all ingredients together to make a paste.

Beef Tenderloin

3-4 pound beef tenderloin, trimmed

Butchers string

Plastic wrap

Salt

Pepper

Roasting pan with rack

Tie the tenderloin with butchers string and season with salt and pep-per. Coat with sun dried tomato rub, wrap in plastic and refrigerate over night.

Preheat oven to 375 degrees. Place tenderloin on roasting rack and roast until the center of thickest part of tenderloin reaches 135 degrees. Remove from oven and place a sheet of aluminum loosely over the top. Let rest for 15 minutes before slicing. Serve with horseradish sauce.

Horseradish Sauce

1 cup sour cream

1/4 cup mayonnaise

2 teaspoons Dijon mustard

2 tablespoons prepared horseradish

1/2 teaspoon onion powder

Salt and pepper to taste

Whisk all ingredients together.

Sun Dried Tomato Beef Tenderloin

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Dressing with a new flair! Marsala mushrooms with Apples, herbs & spices. Stuffin’ Muffins

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Seasoned Chicken Broth

8 tablespoons unsalted butter

2 teaspoons fresh garlic, minced

2 teaspoons thyme, finely chopped

1 teaspoons oregano, finely chopped

1/4 cup sweet Marsala wine (liquor store brand)

2 cups chicken broth

2 teaspoons Worcestershire sauce

3/4 teaspoon salt

Heat 4 tablespoons of butter over medium temperature in a small sauce pan. Add garlic, thyme and oregano, and cook until garlic is lightly browned. Add Marsala wine, chicken broth, Worcestershire sauce and salt. Bring to a simmer, add remaining butter, and let simmer until but-ter has melted. Remove from heat, strain and let cool.

Sautéed Mushrooms


16 ounces white mushrooms, cut into fourths or

sixths, depending on size

2 teaspoons fresh rosemary, finely chopped

1/2 cup sweet Marsala wine (liquor store brand)

1 tablespoon lemon juice

3/4 teaspoon salt

1/2 teaspoon black pepper

Heat butter over medium temperature in a large sauté pan, add mushrooms and rosemary, and cook for 5 minutes, stirring occasion-ally. Cover and cook 5 more minutes to allow mushrooms to release their juices. Remove lid and add Marsala wine, lemon juice and salt & pepper. Cook until liquids have evaporated. Spoon mushrooms into a small bowl and set aside. Place pan back on stove for the next step.

Stuffing Mixture

1 pound loaf white Italian bread, torn into coarse

pieces and dried out in oven.



2 1/2 cup white onion, coarsely chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

2 Fuji apples, peeled, cored and coarsely chopped

6 cups of bread crumbs

4 eggs, whisked

Stuffin’ MuffinsMarsala Mushroom Stuffin’ Muffins

(continued on page 24)


2 tablespoons Italian parsley, chopped

1 1/2 teaspoons thyme, chopped

1 teaspoons oregano, chopped

1 cup toasted pecans

3/4 teaspoon coarse black pepper

Melted butter for brushing

Place pan back on medium heat, and add olive oil and butter.

Add white onion, salt & pepper, and cook until edges start to

brown. Add apples and cook until tender. Remove from heat, stir

in mushrooms, and let cool. Spoon into a large mixing bowl, add

bread crumbs, Italian parsley, thyme, oregano, toasted pecans,

coarse pepper, salt to taste and mix. Pour eggs over the top and

mix well. Add enough seasoned chicken broth to moisten the

stuffing, but don’t soak it. Add more salt to taste. Spray muf-

fin tins with olive oil and fill with stuffing mixture. Brush with

melted butter and bake at 375 degrees for 15-17 minutes, until

nicely browned on top. Makes 1 dozen muffins.

Buttry Yeast Rolls1/2 cup warm water

1 teaspoon sugar

2 1/2 teaspoons yeast

1 1/2 cups whole milk, room temp


1/2 cup sugar

2 eggs, whisked

2 teaspoons salt

6 cups all purpose flour

Mix water and 1 teaspoon sugar together in a large mixing small

bowl. Add yeast and stir. Let sit in a warm place until foamy.

Heat the milk over low temperature in a saucepan. Add butter

and stir until melted. Add the 1/2 cup sugar and stir until dis-

solved. Remove from heat and let cool completely.

Once cooled, add the eggs and foamy yeast mixture and stir. Add

2 cups of flour and salt and stir. Gradually add 4 more cups flour

and stir until dough forms. Place dough onto a lightly flowered

surface and knead for about 5 minutes, until dough is smooth

and elastic. Form into a ball and place in a lightly oiled bowl.

Place in a warm area and cover with a damp towel. Allow dough

to double in size. About 1 to 1 1/2 hours.

Marsala Mushroom Stuffin’ Muffins (continued)

Buttery Yeast Rolls

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Buttry Yeast RollsPlace dough back on lightly floured surface and flatten out into a

square shape. Cut into 24 squares. Roll each square into a ball by

tucking each corner underneath and shaping with your hands.

Place the balls about 1 inch apart onto a lightly oiled baking dish.

Light Fluffy & Buttery, grab one while you can!

Place back into a warm area and cover with a damp towel. Let the

balls double in size.

Preheat over to 350 degrees. Bake the dough for 15 minutes or until

the tops are lightly browned. Brush with melted butter while hot.

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RoastedPotatoes

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Lemon sauce


1/4 cup white onion, diced

3 tablespoons carrot, diced

1 tablespoon fresh thyme leaves

2 tablespoons Italian parsley, chopped

1 teaspoon garlic, minced

2 cups chicken broth


2 tablespoons cornstarch

1 1/2 tablespoons capers

Salt

Pepper

Heat butter over medium temperature in a sauce pan. Add on-

ion, carrot, and herbs and cook until vegetables start to brown.

Add garlic and cook until lightly browned. Add cornstarch and

stir. Whisk in chicken broth and lemon juice and bring to a sim-

mer. Remove from heat, and add salt and pepper to taste. Strain

into a small bowl, add capers, and cover.

Roasted Potatoes & Green Beans

4 pounds gold potatoes, unpeeled

3/4 pound fresh green beans, whole


1 3/4 teaspoons salt

1 1/4 teaspoons coarse pepper

1 tablespoon rosemary, finely chopped

2 teaspoons minced garlic

Wash potatoes and green beans. Cut potatoes in fourths (for

larger potatoes, cut into sixths), and place in a large mixing bowl.

Drizzle olive oil over the top of potatoes and mix very well with

your hands. Sprinkle on salt, pepper, rosemary and garlic, and

mix well with hands. Spoon into a large roasting pan and spread

out evenly. Roast in oven at 400 degrees for 30 minutes. Remove

from oven and mix in green beans. Roast for an additional 30

minutes. Remove from oven, drizzle on lemon sauce and mix

until coated. Serve.

Roasted Potatoes & Green Beans with Lemon SaucePotatoes

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Gingerbread

Chewy gingerbread cookies, spiced to perfection, with a lemony glaze.

Friends

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Gingerbread Gingerbread Friends with Lemon Icing3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cinnamon

1/2 teaspoon ground clove

1 1/2 teaspoons ground nutmeg

1 1/2 tablespoons ground ginger

Mix all ingredients above in a large bowl using a whisk.

12 tablespoons unsalted butter, room temp

1 cup dark brown sugar

1/3 cup molasses

3 egg yolks, room temp

Rolling pin

Gingerbread friend cookie cutters

Icing spatula

Beat butter, sugar, and molasses together in a large bowl. Add

egg yolks and beat until smooth. Scrape sides. Gradually add dry

ingredients and mix.

Scrape out with a spatula and form into a ball.

Cut ball into 4 equal parts and refrigerate for 1-2 hours. Roll out

one ball at a time onto a lightly floured surface to about a 1/4

inch thickness.

Cut out gingerbread friends, lift with an icing spatula and place

on a baking sheet lined with parchment paper.

Bake at 350 degrees for 10 minutes.

Remove from oven and let cool.

Makes 2 dozen large gingerbread friends

Lemon Icing

1 1/4 cups powdered sugar. Tap top of measuring

cup with a knife and level off.

2 tablespoons milk

1/4 teaspoon lemon extract

Whisk all ingredients together until smooth.

Icing bag

1B piping tip

Fine point decorating brush (for detail)

Fill icing bag and pipe on faces, clothing, etc.

Fill in large areas by piping back and forth and spreading out ic-

ing with tip.

Use decorating brush for detail.

Let icing harden for 24 hours.


Shortbread2 1/4 cups all-purpose flour

1/4 teaspoon salt

2 sticks unsalted butter, room temperature

3/4 cup sugar

1 egg

3/4 teaspoon vanilla

2 egg whites

1 cup dry roasted pistachios, crushed fine (pulse in

food processor)

Orange marmalade

Mix flour and salt together in a mixing bowl. Cream butter and

sugar together and beat in 1 egg and vanilla. Gradually add flour

and mix until dough forms. Scrape out dough and roll into a ball.

Form dough into 1 inch balls.

Beat 2 egg whites with 2 tablespoons of water until frothy. Dip

each ball into egg whites and then roll in crushed pistachios.

Place on a baking sheet lined with parchment paper. Using the

back side of a teaspoon, press into top of cookies to form an

indentation to fill with marmalade. Dip teaspoon in flour after

each use to prevent sticking. Use a small spoon to fill each cookie

with marmalade.

Bake at 350 about 18-20 minutes.

Makes about 30 cookies

Pistachio Orange Shortbread Cookies

Chewy shortbread rolled in crushed pistachios with an orange marmalade filling, baked to perfection.

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ShortbreadPistachio Orange Shortbread Cookies

Cookies


SkilletCake

Breakfast cake topped with spiced apples, walnut streusel, crispy bacon and drizzled with syrup. Dollop on some whipped cream and tickle the taste buds.

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Skillet Skillet Cake

1 1/2 cups whole milk

2 tablespoons vinegar

2 cups all-purpose flour

2 teaspoons baking powder

3 tablespoons sugar

1/2 teaspoon salt

2 eggs whisked

1/3 cup melted butter

Cooked bacon strips

Whipped cream (optional)

Mix milk and vinegar together and set aside. Sift dry ingredients

together in a large mixing bowl. Add milk, eggs, and butter and

mix until just incorporated. Don’t overmix.

Grease a 12-inch oven-proof skillet and fill with batter. Using

a slotted spoon to strain out as much syrup as possible, spread

the cooked apples on top of the batter, and then sprinkle streu-

sel evenly over the top. Place skillet in an oven preheated at 350

degrees and bake for 40-45 minutes or until streusel is lightly

browned. Place syrup from apples back on medium low heat

and cook until slightly thickened. Remove skillet cake from oven,

sprinkle with chopped bacon, drizzle with syrup, and serve with

whipped cream.

Skillet Cake with Spiced Apples and Walnut StreuselWalnut Streusel

1/2 cup all-purpose flour


1/4 teaspoon ground cinnamon

4 tablespoons cold unsalted butter

1/2 cup walnuts

Mix dry ingredients together. Mash butter into dry mixture us-

ing a fork, and then crumble between fingers until coarse crumbs

form. Mix in walnuts.

Spiced Apples

1/2 cup unsalted butter

4 Fuji apples, cored and sliced 1/4 inch thick

1 1/2 cups light brown sugar


1/2 teaspoon ground nutmeg

1/4 teaspoon ground clove

1/2 teaspoon salt


Place all ingredients in a large sauté pan and cook over medium heat

until apples are almost tender. Remove from heat.


BananaCake

Layered banana cakes with cream

cheese buttercream covered in

raspberry strawberry sauce and

finished off with orange candied

walnuts.

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BananaCake


Banana CakeBanana Cake

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt


1/2 cup unsalted butter, room temperature

1/2 cup white sugar


2 large eggs, room temperature

1 1/2 teaspoons vanilla extract

2 tablespoons molasses

3 overripe bananas, mashed

Sift together flour, baking powder, baking soda, salt, and cinna-

mon. In a large mixing bowl, cream butter with sugars. Beat in

eggs, vanilla, and molasses. Gradually mix in the dry mixture,

and then mix in bananas. Batter will be very thick.

Butter an 11x7 baking dish, and then scrape batter into dish and

smooth out. Bake in an oven preheated to 350 degrees for 35-40

minutes or until a cake tester comes out clean.

Note: Batter can also be baked in 3-inch mini cake pans, if de-

sired. Make sure pans are deep so cakes can be cut into thirds.

Strawberry Raspberry Sauce

1 pound fresh strawberries, hulled and sliced

6 ounces fresh raspberries

1 cup seedless strawberry jam

1/4 cup fresh squeezed orange juice


1/2 teaspoon lemon zest

Whisk jam, orange juice, lemon juice and zest together until

smooth.

Place strawberries and raspberries in a bowl and pour sauce over

the top. Gently mix.

Banana Cake with Strawberry Raspberry Sauce & Orange-Candied Walnuts

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Banana CakeCream Cheese Buttercream

1/2 pound salted butter, room temperature

8 ounces cream cheese, room temperature


4 cups sifted powdered sugar

Beat butter and cream cheese with vanilla until smooth. Gradu-

ally beat in powdered sugar until incorporated.

Orange-Candied Walnuts

2 cups whole walnuts

2 tablespoons unsalted butter, melted



1/4 teaspoon salt

1 teaspoon orange zest

Place walnuts in a medium sized bowl, drizzle with butter and stir

to coat. Sprinkle with brown sugar, cinnamon, and salt and mix.

Spoon onto a baking sheet lined with aluminum foil and bake

at 350 degrees for 12-15 minutes, stirring occasionally or until

toasted. Remove from oven and mix in orange zest. Let cool.

Assembly

Small Christmas cookie cutters

Using a 3-inch scalloped biscuit cutter, cut out cakes and then

slice horizontally into thirds. Spread or pipe cream cheese but-

tercream on bottom layer and top with the second layer of cake.

Spread or pipe another layer of cream cheese buttercream. Cut

out the top piece of cake with desired cookie cutter and press on

top of cake. Serve with strawberry raspberry sauce and candied

walnuts.

Notes: Candies walnuts can be crushed and sprinkled on top of

each cream cheese buttercream layer if desired.

Banana Cake with Strawberry Raspberry Sauce & Orange-Candied Walnuts


CraftsDeck the Halls!

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Refurbished Tins • 49

Ribbony Stockings • 51 44 • Sh]]]immering Candles

43 • Silver & Gold Wreath


Shaggy Chic WreathTin or plastic container at least 1 inch lower in

height than decorative container

Decorative container

Wooden dowel rod

Metallic spray paint

Quikrete® concrete mix

Level

14” Styrofoam ring

Shaggy, tinsel garland

Hot glue gun

Felt fabric

Fabric marker

Fabric scissors

Spray adhesive

Hand saw

Drill

Work gloves

Polyester snow cover

Christmas bulbs

Miniature Christmas bulbs

Decorative bells

Wooden floral pick

Whimsy, Christmas floral sprays

Ribbon

Shaggy Chic Wreath

Silver and gold shaggy tinsel with aqua blue ribbons and worn metal give these wreaths a vintage look. Place them anywhere in the home to enjoy the holiday season.

41

Shaggy Chic WreathMeasure dowel rod to desired height and cut with saw.

Spray dowel rod with metallic paint and let dry.

Fill your tin container with prepared concrete mix and place dow-

el rod in the center. Be sure dowel rod is straight. Let concrete

harden. Use your level as concrete hardens to be sure dowel rod

is straight.

Drill a hole the same diameter of your dowel rod through the bot-

tom end of your Styrofoam ring.

Hot glue one end of tinsel garland to the Styrofoam ring and wrap

it around the entire ring covering it thoroughly with the garland.

Hot glue the second end to hold in place.

Wearing your work gloves, fill the drilled hole in the Styrofoam

ring with hot glue and place over dowel rod. Make sure the top

of the dowel rod is flush with the top of the hole in the wreath.

Do not push dowel rod beyond the Styrofoam hole. Hold in place

until hot glue has hardened.

Place your chosen decorative container on top of felt fabric and

outline with marker. Cut out fabric inside the traced line.

Adhere to bottom of container with spray adhesive.

Place assembled wreath inside your decorative container and fill

any free space between the decorative container and the tin con-

tainer with polyester snow cover. Use cut pieces of felt fabric to

balance if necessary.

Press sections of floral sprays into bottom of Styrofoam ring and

twist around dowel rod in a downward motion.

Using about a 1 inch ribbon, glue one end at the top left of the

wreath. Then wrap the wreath with the ribbon creating a 5 point

star pattern. When you have finished creating the star at the base

of the wreath, twist the remaining ribbon around and down to the

base of the dowel rod and floral sprays.

Fill the top of the decorative container with Christmas ornaments,

hot gluing them to one another as you go, and using miniature

bulbs and ribbon to fill in any free space.

Attach decorative bells to center, top part of wreath with a hot

glue gun and a floral pick.

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WreathSilver & Gold

Turn your old dull wreaths into shiny and new.

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Wreath Old, artificial wreath

Silver and gold metallic spray paint

Newspaper

Ribbon

Respirator mask

Place wreath on newspaper and fluff to desired fullness

Wearing your respirator mask, spray with gold spray paint. Cover

as desired leaving some of the natural color showing through.

Go back and accent desired areas with silver spray paint and let

dry.

Hang on wall and incorporate ribbons.

Silver & GoldSilver and Gold Wreath

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Shimmering Candles

Modern decor to light up your home this holiday season.

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Shimmering CandlesNewspaper

Glass cylinders

3 inch masking tape

2- 3 inch paint brushes

Mod Podge® Gloss-Lustre

(or other waterbase sealer)

Fine glitter

Acrylic, high gloss sealer

Craft glue

Glitter ribbon

Felt

Respirator mask

Tip: Work as quickly as Mod Podge® Gloss-Lustre will dry quick-

ly! Ready? Go!

Wash and dry cylinder.

Tape off the inside, top edge with masking tape to prevent acrylic

sealer from getting inside.

Working over newspaper, place hand inside cylinder (fingers if

using small cylinder) and turn upside down. Apply Mod Podge®

with the flat part of one of the brushes in a circular motion, while

turning the cylinder, until completely covered.

Using the second paint brush, go back in the same motion and

make rings by lightly wiping off some of the Mod Podge®. Try

to be as uniform as possible. Wipe excess Mod Podge® off the

second brush as needed.

Pour a glitter all over the cylinder heavily, and let dry.

Gently tap the cylinder to remove excess glitter and brush with

another coat of Mod Podge®.

Let dry overnight.

While wearing a respirator mask, spray with acrylic, high gloss

sealer. Let dry and repeat.

Attach glitter ribbon to the top perimeter of cylinder with craft

glue and let dry.

Glue felt on the bottom of the cylinder to prevent scratching fur-

niture.

Place candles inside your beautiful new cylinders and light.

Tip: Adding a little sand in bottom of cylinder will make wax

clean up easy.

Shimmering Candles


Snowy BranchSnowy Branch

Bring winter inside with this eye catching, realistic snowy branch. Can be placed anywhere in the home or hung from above.

47

Scoop the dried glitter and snow into plastic container.

Over dropcloths or newspaper, place a branch on saw horses or

two chairs.

Working in small areas at a time, spray the top-facing part of the

branch with adhesive and stretch polyester snow over the top,

pressing down with hands and fingers. Cut polyester snow in

thin sections if needed.

Now spray the top of polyester snow you just attached with ad-

hesive and sprinkle heavily with the snow glitter, holding one of

your hands underneath to catch excess. Press the edges of the

glitter snow with your fingers to create straight lines and shape as

desired, spraying extra adhesive as needed.

Let dry 24 hours.

If hanging the branch, drill holes in 2 areas that will hold branch

up balanced and tie with heavy duty fishing line. (Be sure line is

tied properly so it doesn’t unravel. Tie onto nails or appropriate

anchors for the walls from which they are hung.)

Once placed in the area to be presented, decorate with tinsel,

ribbon, ornaments, and decorative birds. If using lights, string

before decorating.

Snowy BranchSnowy Branch

Faux Snow -A Realistic Approach

Materials Needed

Spray snow

Crystal glitter, coarse

Small plastic container

Large branch/branches

Saw horses or chairs

Drop cloth or newspapers

Multi-purpose spray adhesive

Polyester snow

Tinsel

Wired tinsel

Christmas bulbs

Fishing line

Decorative birds

Pour whole container of glitter on newspaper and spread out.

Shake the spray snow well. Spray the spay snow all over the glit-

ter, coating thoroughly. Be sure to the hold can far enough away

to not blow away glitter. Let dry overnight.


Refurbished TinsBring new life to old tins in this fun project that even the smallest helpers can help create.

49

Refurbished TinsMaterials Needed

Old tins

Masking tape

Newspaper

Adhesive spray

Fine glitter

Gloss, Mod Podge®

3” painters brush

Acrylic, gloss coating

Paint Pen

Safety mask

Wash tin inside and out, removing any tacky residue. Dry

completely. Tape off the upper edge of tin (part that is

covered when the lid is on it) and fill with newspaper to

prevent adhesive spray from getting inside.

Place tin on newspaper and spray with adhesive.

Grab the top edge, tilt and pour glitter on tin until it’s

covered. Repeat process with the lid.

Let dry 1 hour and then repeat with adhesive and glitter

until covered thoroughly. Let dry 2 hours.

Apply a coat of Mod Podge® with painters brush and let

dry for 2 hours. Spray with acrylic, gloss coating and let

dry 24 hours. Remove tape from upper edge of tin and

color with paint pen.

Decorate tins (see below)

Let tins sit with their lids off until adhesive smell has dis-

sipated.

Rinse inside and outside of tins with water to remove any

loose glitter and dry.

Decor

Tinsel pipe cleaners

Wired tinsel

Pendants

Jewels

Small wooden dowel rods and balls

For wreath: shape out a wreath using wired tinsel and

attach with glue gun. Add a pendant to center of wreath

and incorporate jewels.

For words: Shape out letters with tinsel pipe cleaners and

spell out words, attaching with glue gun.

For drum: Bend tinsel pipe cleaner in a V shape and hot

glue around tin. Paint the upper, top edge in matching

color with paint pen. Create drum sticks by drilling holes

in wooden balls and hot gluing small dowel rods inside.

Spray tips of drum sticks with white paint and sticks w

gold paint. Attach to top of tin lid with hot glue gun.

Refurbished Tins

Liv

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olidays

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lair

!

Beautifully hand crafted stockings made of ribbons & tinsel to hang year after year.

Stockings

51

Materials needed

Stocking template

Fabric marker

Fabric scissors

2 inch metallic ribbon

Felt fabric matching ribbon color

Multi-purpose spray adhesive

1 inch ribbon

Decorative ribbon

Hot glue gun

Wired tinsel

Pin and trace stocking templates (front and back) onto felt fabric

and cut out.

Cut strips of ribbon, spray with adhesive and press onto front, top

section of stocking panels vertically.

Cut strips of ribbon, spray with adhesive and press onto heel part

of stocking panel horizontally. (only decorate front of stocking)

Trim off excess ribbon around edges of stocking.

Fold over a 1 inch hem on the top, wrong side of each panel and

sew.

Place the right side, panels of stocking together, facing each other

and sew a 1/4 inch seam around stocking.

Fold stocking right side out and hot glue any loose ribbon.

Ribbony Stockings

Cut an 8 inch strip of 1 inch ribbon, glue onto a strip of felt fabric

with spray adhesive and cut out. Gather at ends to form a loop and

sew inside the stocking at the top.

To decorate stocking:

Zig zag wired tinsel and adhere with hot glue to create a cuff.

Twist wired tinsel to create circles and swirls and adhere with

hot glue to front of stocking.

Create bows with ribbon and pin or glue onto front of stocking.

Stockings


Silver Leaf MantelShimmering decor to adorn your mantle year after year.

53

Silver Leaf MantelChristmas floral sprays (example: metallic leaves, etc.)

1 1/2 inch dowel rod, at least the length of your man-

tel plus one inch

Spray paint matching the color of your floral sprays

Hand saw

Drill

Wire cutters

Hot glue gun

Strong wire for tying

Measure the length of your mantel and add 1/2 inch on each side

to measurement.

Mark and cut dowel rod if necessary, and spray paint it.

Drill a hole in the center of the extra half inch measurement on

each end of the dowel rod. These holes are for hanging.

Continue drilling holes along the entire length of dowel rod

spaced about 2-3 inches apart and side by side to the holes you

drilled for hanging. (See step 5. Gauge distance between holes by

fullness/ width of floral sprays you will insert into the holes.)

Cut desired length of floral spray and hot glue them into drilled

holes.

Silver Leaf Mantel

Drill a second row of holes above the first row but stagger the

placement of holes in between the spacing of the first.

Repeat until you reach desired fullness of the floral spays on the

rod.

Place pieces of wire through the end holes of the dowel rod for

hanging.

Place a small nail on each end of your mantel and have someone

help you hang the swag underneath the top of mantel by wrap-

ping the wire around the nails. Be sure to pull tight on wire so

swag is flush with the underside of mantel.

Bend and shape sprays.

Fill in any free space by using loose floral sprays.

Liv

e Yo

ur H

olidays

wit

h F

lair

!

Personalized ornaments to mark your place at the dinner table. Take home as a gift to hang on your Christmas tree year after year.

Ornament Place Holder

55

Ornament Hanger

1.3 mm artistic wire, silver

Tinsel pipe cleaners

Needle nose pliers

Wire cutters

Cut a 6 inch piece of wire for each hanger

Twist the pipe cleaner around the wire with needle nose pliers to

cover it completely. Snip off the end to even with the wire.

Hold the very tip of one end of wire and bend to curve at the base

of the hanger.

Bend the other end of the wire in the opposite direction to make

a simple hook, which will hang over glass lip.

Rub the pipe cleaner on the top hook with fingers to remove any

loose tinsel.

Attach to the monogrammed ornament below by threading

through the ornament’s hanging loop.

Monogrammed Ornaments

Materials needed

Various shaped bulb ornaments

Paint pen

Metallic cord or ribbon of choice

Sprigs of holly or herb

Using your paint pen, write names of guest on ornaments and let

dry. For spherical ornaments write names on horizontally. For

elongated ornaments, write names on vertically.

Place ornaments on hangers (see above instructions) and tie on a

bow, inserting a sprig of holly or herb.

Hang on wine or other drinking glasses and enjoy!

Calligraphy for ornament place markers by

Marlaine Lucchesi

Ornament Place HolderOrnament Place Holders

Chase grew up in the Southeast and from an early age found

himself drawn to both music and southern cooking. As a little

guy in North Carolina, he learned to play the guitar and made

some delicious and some disastrous messes in the kitchen.

It was during his high school years in Florida that he fronted his

first rock and roll hair band. As a result of this and other musical

accomplishments, Chase was encouraged to move to Nashville,

TN to pursue a career as a singer and songwriter.

However, in order to make ends meet in his new hometown,

he began drawing on other talents. Odd jobs included land-

scaping, interior decorating and faux painting. He also began

working at Riverwood Mansion, a well-known Nashville wed-

ding venue where he used his planning and design abilities to

produce beautiful and memorable events.

Chases kitchen creations became equally noteworthy among

friends. Chase loves cooking and will spend hours in the kitchen

creating a meal that is both delicious and artistic. News of his

incredible dinner parties spread by word of mouth and still

inspires calls for Chase Rivers to cater.

Serendipitously, his interest in creative design continued to

grow and he realized that this could be his true calling. Eventu-

ally, he decided to fully focus his time and boundless energies in

that direction.

His wedding design business is now recognized as one of the

Nashville areas top providers of floral and event designs for

weddings and other elegant events; and his multi-faceted tal-

ents and interests led to his vision for Chase Rivers flair! which is

a reflection of his own approach to life as art. When describing

Chase Rivers, it is impossible not to mention his boyish charm

and unstoppable enthusiasm which drives him and encourages

those who work with him. For the most part, Chase developed

his natural talents on his own, which makes his stunning work

and advancement even more amazing. He continues to grow

and learn and, through flair!, Chase Rivers hopes readers will

grow and learn along with him and be inspired to do it with flair!

Chase Rivers

is the founder

and creative

force behind

Chase Rivers flair!

Date post:	24-Mar-2016
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Celebrate Your Holiday with Flair!

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