Kelley's Dish is Light & Fluffy!

This month, we are bringing you some food favorites of our own Kelley Bell!

With over 25 years of experience in the financial industry, Kelley understands that each business is unique and is dedicated, accessible and proactive in serving the needs of each client.

When not working, Kelley enjoys watching her son play baseball. Her husband is an Assistant Coach at Sinclair Community College.  Her passion for baseball has also helped her adopt the philosophy of helping businesses “throw out the first pitch to help keep their employees in the game.”

When it comes to dining out, Kelley and her family enjoy the Treasure Island Supper Club.

“Many birthdays and anniversaries in my family and between friends are celebrated here! They have a great selection of steak and seafood. I enjoy the Prime Rib with their stewed tomatoes and a loaded baked potato, but most of the time I will order the Shrimp Island Salad.

They are reasonably priced and your entrée always comes with crackers, bread, butter and sides so you don’t have to break the bank for a delicious meal.”

Need directions? 

 


 

Kelley’s recipe is one that is “a great addition to any meal or even as a dessert!” Light & Fluffy Fruit Salad.

Here’s what you’ll need:

  • 1 large or 2 medium eggs
  • 1 cup of sugar
  • 1/3 cup of lemon juice
  • 1/2 c of orange juice
  • 2 – 1 1/2 pints of heavy whipping cream
  • 6-8 apples – cut into slices
  • 2 bananas – cut into slices
  • bunch of grapes – cut each grape in half

 

Time to get cooking:

  1. For the dressing:
    1. In a pan, mix your eggs, 1 cup of sugar, 1/3 cup of lemon juice, and 1/2 cup of orange juice.
    2. Cook to boil.
    3. Refrigerate over night.
  2. Mix/beat heavy whipping cream in a bowl.
  3. Fold in 2 tablespoons of salad dressing (made previous day) to taste and fold in fruit.

According to Kelley, this recipe is a favorite during the holidays and we can see why! 


Who's Up for Pasta Night?

This month, we are bringing you some food favorites of our own Alesha Mack!

Alesha Mack joins Saxon Financial with over 15 years of Customer Service experience and over 10 years of being in the insurance industry. At Saxon Financial, Alesha is responsible for assisting clients with processing new hire enrollments, terminations, benefits and claims questions. At home, she has her hands full with her 3 beautiful children that never leave her with a dull moment!

When it comes to dining out, Red Lobster is a perfect all-in-one restaurant.

“My favorite entrée is the Ultimate Feast, which includes: a Maine Lobster tail, steamed crab legs, garlic shrimp scampi, fried shrimp and 2 sides. I get french fries and green beans.

If you are a DIEHARD seafood lover like myself, then you would truly enjoy this all-in-one restaurant for family, friends, and romantic occasions.”

Need directions? They have several locations in the area.

 


 

“This is a very “comforting” meal that I like to enjoy with my family or friends alongside a nice garden salad and garlic bread!”

Here’s what you’ll need:

  • 1 lb ground turkey
  • 1 box of uncooked  lasagna noodles
  • 16 oz jar of Ragu (Tomato, Garlic and Onion)
  • 16 oz bag of Mild Shredded Cheese
  • 16 oz bag of Sharp Shredded Cheese
  • 16 oz container of Ricotta Cheese
  • House Seasoning Blend (Black Pepper, Garlic Powder, Onion Powder, Seasoning Salt)
  • Aluminum Foil Lasagna Pan

 

Time to get cooking:

  1. Preheat oven to 350 degrees.
  2. Season ground turkey meat with House Seasoning Blend
  3. Blend all 3 cheeses in a bowl.
  4. In a pot, cook seasoned Ground Turkey until brown then add Ragu sauce and mix together.
  5. Place a layer of 3 uncooked lasagna noodles next to each other at the bottom of the aluminum foil pan.
  6. Spoon meat/Ragu mixture on top of the uncooked lasagna noodles covering all noodles completely, meat and cheese, making sure to end with the cheese mixture on top.
  7. Cover with aluminum foil and cook for 45 minutes then uncover and cook an additional 15 minutes.

 

This sounds delicious and really, a pan of lasagna hits the spot on pasta night! Thanks Alesha! 


Let's Dig into Scott's Dish!

This month, we are bringing you some food favorites of our own Scott Alverson!

A University of Cincinnati graduate, Scott is relatively new to the insurance industry, but is excited for the opportunities being presented to him! Outside of work, he enjoys spending time with his friends and families and using his Bengals football and Xavier basketball season tickets on the weekends.

When it comes to dining out, Chipotle Mexican Grill is a definite go-to for Scott.

“Being allergic to milk and eggs my food options are limited, but Chipotle is always my go-to. I load up my bowl with white rice and double steak. I pour half a bottle of smoked chipotle tobasco sauce on top and scoop it up with some chips.”

Need directions? They have SEVERAL locations.

 


 

Scott enjoys this Puppy Chow recipe (without milk) that’s perfect for that party you’re attending or if you just want a delicious snack at home!

Here’s what you’ll need:

  • 9 cups Chex cereal (any kind)
  • 1 cup semi-sweet chocolate chips OR 6 ounces semi-sweet chocolate chips, melted
  • 1/2 cup smooth peanut butter, melted (normally add more peanut butter)
  • 1/2 cup butter, melted
  • 1-2 teaspoons vanilla
  • 1 1/2 cups powdered sugar

 

Time to get cooking:

  1. Measure cereal in large bowl and set aside
  2. Microwave chocolate chips, peanut butter, and butter for 1 minute on high. Stir.
  3. Cook for 30 seconds longer or until smooth.
  4. Add vanilla.
  5. Pour mixture over cereal, stirring until coated.
  6. Pour mixture into large Ziploc bag and add powdered sugar.
  7. Shake until well coated.
  8. Spread on waxed paper to cool.
  9. Store in Ziploc bags or large sealed bowl.

 

Thanks Scott!