Spire loves serving family, community

Chantel Spire is a 22-year nursing veteran employed at CenterWell Home Health who has a deep love for her family and community.

“Nursing is a passion of mine,” she said. “I enjoy touching people’s lives and also being touched by the patients I come in contact with and their families. Those lasting impressions mean a lot.”

She is married to Stephen Spire, and they have two children, Zeb, a biomedicine major at Southern Miss, and Gabbi, a junior at Neshoba Central who’s active in the band, color guard, and winter guard.

The Spire’s Sundays are spent at The Sanctuary of Philadelphia, where they actively engage in church activities. Community involvement is one of their many activities as well. 

“We love volunteering and helping in the community when we can,” she said.

Spire is also a breast cancer survivor with an incredible story and is a member of the More Than Just Pink Sisters nonprofit organization.

Beyond her professional life, Spire has a passion for cooking, especially family recipes that were passed down through generations. 

“We enjoy cooking and grilling in the summertime, but this time of year we really enjoy family recipes that have been passed down to us,” she said. “My dad and grandparents were wonderful cooks, and I enjoy cooking because it’s a wonderful pastime for me.”

Her favorite sweet dessert to make is White Chocolate Bread Pudding, a recipe that was given to her by a coworker. 

“I don’t really measure things, and a lot of times I just adlib,” she said with a laugh. “I enjoy cooking any types of appetizers and sweets.”

Gabbi loves her Chicken Ranch Bow Tie Pasta, while Zeb has a sweet spot for her Ooey Gooey Pumpkin Bars which have become a huge hit for family celebrations.

According to her husband, her cooking truly shines during Thanksgiving and holidays.

“My favorite memories are baking during the holidays with my mom,” she said. “Baking is a tradition we do every year. We do cookies, candies, and goodies and we love to share those.”

For her, the time spent with her family and witnessing their enjoyment of her culinary creations is what makes cooking so special.

CHICKEN RANCH BOWTIE PASTA

1 pkg Bow Tie Pasta

1 pkg dry Ranch Dressing Mix

Mayonnaise; thick consistency Buttermilk

1 can French Onion Rings

1 can black olives

3-6 green onions, chopped

½-1 Green Pepper; chopped

4 chicken breasts; boneless/ skinless

Cheddar Cheese; grated

Grill Chicken breast until almost done, slice thin in pieces.

Mix dry ranch dressing according to package directions with mayonnaise and buttermilk.

Cook bow tie pasta al dente.

Mix bow tie pasta, grilled chicken, ranch dressing, green pepper, black olives, green onions, and cheese together and place in a casserole dish sprayed with PAM. 

Cook in 300-degree oven for 45 minutes. 

Sprinkle French onion rings over the top before serving.

OOEY GOOEY PUMPKIN BARS

1 box yellow cake mix

1 egg

½ cup (1 stick) butter, melted

(Filling):

1 8-ounce package Cream cheese, softened

3 eggs

1 teaspoon pure vanilla extract

1 16 ounce- box confectioners’ sugar

½ cup (1 stick) butter, melted

15 ounce can of pumpkin pie filling

Pre heat oven to 350 degrees. 

Lightly grease a 13x9x2-inch back pain. 

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. 

Pat into the bottom of prepared pan and set aside. 

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla.

Dump in confectioner’s sugar and beat well. 

Reduce speed of mixer and slowly pour in butter.

Mix well. 

Pour filling onto cake mixture and spread evenly. 

Bake for 40-50 minutes don’t be afraid to make judgement on the cooking time due to oven temperatures may vary. 

You will want the center to be gooey.

PECAN PRALINES

1 Cup brown sugar

1 Cup white sugar

2 tablespoons butter

½ cup evaporated milk

2 Tablespoons Karo syrup

1 teaspoon vanilla

Pinch of salt

2 cups pecans

Stir all ingredients except pecans together.

Cook on stove top in a boiler to soft ball stage.

Remove from heat and set for 3 minutes.

Then add pecans and drop onto wax paper using a teaspoon.

GREEN BEAN SALAD

1 can French style green beans (drained)

1 can small English peas (drained)

4 pieces of celery (chopped)

1 small onion (chopped)

1 green bell pepper (chopped)

½ can small pimento

1 tablespoon salt

1 ½ cup sugar

½ cup salad oil

1 cup vinegar

1 tablespoon water

Dash of paprika

Mix sugar, salt, paprika, vinegar, salad oil, and water until sugar completely dissolved. Pour over bean mixture. 

Let stand in refrigerator overnight in sealed container. 

Drain approx. 30 minutes prior to serving. (reserve liquid for leftovers).