Client Scrapbook and Recipes
Click the square images to see more pictures from past client events.
Click here to read some favorite client recipes!
Celebrating Father's Day 2011
Our In Touch subscribers participated in our first-ever Father's Day tributes. We choose the top three, and added a couple of our own. Enjoy reading these honors...
A Night at the Museum - WonderLab - 11/17/10
Doug Hughes and Comprehensive Financial Consultants welcomed several of Doug's clients to Bloomington's ultimate science museum - WonderLab - on Wednesday, November 17, 2010. Pizza was served to over sixty clients and their families... and a lot of fun and memories were made!
First Trust Portfolios Client Dinner
Comprehensive Financial Consultants welcome Bob Carey, the Chief Investment Officer for First Trust Portfolios, to Bloomington on Monday, August 9, 2010. Mr. Carey presented an overview of the economy to over 120 clients, friends and guests.
David Hays recognized as Sammons Representative of 2009
Our own David Hays, president and senior consultant, was recently honored at the annual Sammons Securities convention as the 2009 Representative of the Year - the company's highest honor.
Pictures are Sammons Securities CEO Steve Palmitier, David's wife Misti, David and Sammons Securities President Cindy Reed.
Shredding Party 2009
We hosted a document shredding "party" with our friends at Shredding Unlimited on Thursday, October 29, 2009. Over 80 people came through to destroy old bank statements, bills, check book registers and more... and then enjoy pork BBQ, Sloppy Joes, cole slaw and dessert. Thanks to everyone who came out!
COTA Golf Outing 2009
Dancing with the Celebrities - May 2009
On Saturday, May 23, Jim Inman competed in the Third Annual Dancing with the Celebrities competition here in Bloomington. Jim won the Judge’s Choice Award, and raised over $16,000 for his charity - The Villages of Bloomington.
To see video of Jim’s performance, click one of the following links:
Lindy Hop Foxtrot Samba Dancing Awards
Happy 50th Birthday to the Hays Triplets!
July 21st, 1958 was a big day for James and Dorothy Hays. The Hays Triplets - Tim, Tony and Tom - came into the world, and it’s never been the same. To celebrate their 50th birthday, Dann Denny from the Herald-Times profiled the Hays Boys in a great article. To read the full article, click here. You can also watch a short video of Tim, Tony and Tom below.
Dancing with the Celebrities - May 2008
David Hays competed in the Second Annual Dancing with the Celebrities competition here in Bloomington. David and his partner, Mary Alice Powell, competed for CASA - Court-Appointed Special Advocates.
David danced a waltz, a foxtrot and a spicy Latin number!
We’re ready to eat! If you would like to submit a favorite recipe, please email Jim Inman at jinman@sammonsrep.com. He’ll add your recipe to the collection (secret ingredients required).
Peach Cobbler (1st Place at the 2008 CFC Family Fun Day and Picnic)
Made by Joyce Couch
INGREDIENTS
The Crust:
4 1/2 cup flour
1 Tbsp. granulated sugar
3 tsp. salt
1 3/4 cup Crisco
1 egg
1 Tbsp. vinegar
3/4 cup water
Mix flour, sugar and salt in large mixing bowl. Blend in lightly the Crisco until mixture is the size of small peas. Beat together the egg, vinegar and water and sprinkle over the first mixture until it forms a ball when stirred together. Roll out to size of pie pan or 9 x 13 cake dish. (Note: This is a very tender pie crust and you may wish to use wax paper to roll the dough on.) If you have extra dough, this will freeze and you can use later.
Once you have your dough made...
Mix 6 cups fresh peaches, (I used peaches I had picked and frozen earlier).
Add about 1 1/2 cup sugar
2 Tbsp. four
Stir this on the peaches after they have thawed some, not completely. Stir a few times to get mixed well.
Then add to the rolled out dough. Add 1 stick butter or margarine sliced thin over the peaches. Cover the top with extra dough, not completely and sprinkle a little sugar over it.
Bake in 425 oven for 20 minutes, then reduce heat to 350 for 45 minutes or until you think done.
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Raw Apple Cake (2nd Place at the 2008 CFC Family Fun Day and Picnic)
Made by Joy Inman
INGREDIENTS
2 c. diced and peeled apples
1 c. sugar
1 egg
1 c. sifted all purpose flour
1.5 tsp. cinnamon
1 tsp. baking soda
½ c. chopped nuts
½ c. raisins (optional)
½ tsp. salt (optional)
Mix sugar and apples and let stand until sugar dissolves (3-4 minutes). Add egg and mix well. Sift dry ingredients together and stir into apple mixture. Add nuts and raisins. Pour into an 8-inch square baking pan and bake in 375 degree oven for 35-40 minutes, or until done. Immediately cover with the following sauce while still hot.
SAUCE FOR APPLE CAKE
1/2 c. brown sugar
1/2 c. granulated sugar
2 T. flour
1 c. water
1/4 to 1/2 c. butter or margarine
1 tsp. vanilla
Cook sugars, flour, and water together until clear. Add margarine and vanilla. Stir until margarine is melted. Pour sauce over cake while both are hot.
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Mandarin Orange Cake (3rd Place at the 2008 CFC Family Fun Day and Picnic)
Made by Sherrill Belcher
INGREDIENTS
1 box yellow cake mix
3/4 c. oil
3 eggs
1 can mandarin oranges with juice (15 oz.)
Mix all together until fluffy. Bake at 350 for 35-40 minutes in a 9x13 pan.
Icing
8 oz. cool whip
1 - 8 oz. can crushed pineapple (drain some of the juice)
1 box of vanilla instant pudding
Mix together and spread on cake
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Spinich Artichoke Dip
INGREDIENTS
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) containers sour cream
1 cup grated Parmesan cheese
garlic salt to taste
DIRECTIONS
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Put everything into a crcok pot, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
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Jim’s Favorite Pot Roast
INGREDIENTS
4 pounds beef sirloin roast
3 carrots, chopped
3 stalks celery, chopped
1 clove garlic, minced
1/2 (.75 ounce) packet dry brown gravy mix
2 tablespoons water
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
10 fluid ounces cola-flavored carbonated beverage
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.
In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.
Cover pan, and cook 1 hour in the preheated oven.
Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.
Remove from oven, and let meat rest for 10 minutes before slicing.
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Stuffed Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
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Crystal’s Quick-and-Easy Apple Crisp
INGREDIENTS
1 large can of Apple Pie Filling*
1 Jiffy Golden Yellow Cake Mix
1 Stick Butter
Preheat Oven 350
Pour pie filling into an ungreased 8 X 8 square baking dish.
Pour cake mix evenly over pie filling.
Cut pats of butter and place evenly on top of yellow cake mix.
Bake until golden brown.
* (filling flavor can be substituted in favorite topping, cherry, peach)
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