Posts by Paul Scott

The Five Crossroads of Retirement Planning

Take Charge of Your Retirement Journey! We invite you to join us for a free educational workshop. The course is based on the retirement principles taught in Eric L. Scott’s book, The Five Crossroads. You’ll learn… Tax Reduction Ways to potentially reduce taxes on federal and state income, capital gains, dividends, interest and more… How tax burdens may affect the surviving spouse Retirement Income Analysis Strategies to enjoy your lifestyle income by maximizing Social security income, pension benefits, investments and more… Ways to replace income lost for a suriving spouse Risk Management How to uncover the hidden risks that can derail
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Culinary Corner: Sausage Manicotti with Pumpin Sauce

Ingredients 1-lb bulk pork sausage 1 celery rib, chopped 1 medium carrot, chopped 1/2 medium onion, chopped 1 can (15 oz) pumpkin 1 cup heavy whipping cream 1/2 cup dry white wine 1/4 teaspoon each ground ginger, cinnamon and nutmeg 1/8 teaspoon cayenne pepper 20 wonton wrappers Directions In a large skillet, cook sausage, celery, carrot and onion over medium heat until sausage is no longer pink and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles, drain. Meanwhile, in a large saucepan, combine pumpkin, cream, wine and spices. Heath through (do not allow to boil). Preheat oven to
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Culinary Corner: Bacon-Tomato Linguine

  EASY RECIPE From “The Food Network,” Serves 4 Ingredients: 12 ounces fresh linguine 6 slices bacon, cut into 1/2-inch pieces 3 cups cherry or grape tomatoes 1 shallot, thinly sliced 2 large eggs 1/3 cup grated parmesan or pecorino romano cheese, plus more for topping 1 teaspoon finely grated lemon zest Freshly ground pepper, salt 1 cup fresh basil, torn Directions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1-1/4 cups cooking water, then drain the pasta; set aside. Meanwhile, cook the bacon in a large nonstick
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Culinary Corner: Warm Eggplant & Mint Salad

Ingredients 1 large eggplant, cut into 1-inch cubes (about 1 pound) 3 tablespoons olive oil, divided 1/2 teaspoon kosher salt, plus more to taste 1/2 lemon, juiced (about 1 tablespoon) 1 pinch sugar Freshly cracked black pepper, to taste 2 tablespoons fresh mint, roughly chopped Directions Preheat the oven to 400°F. Toss the eggplant cubes, 2 tablespoons of the olive oil, and salt directly on a quarter sheet pan and roast for 30 minutes, or until caramelized and tender. Turn off the oven. Season the cooked eggplant with the lemon juice, sugar, black pepper, the remaining 1 tablespoon of olive oil, and a pinch more salt if
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Culinary Corner: Sparkling Cider Pound Cake

Utah’s hidden gem. The pound cake is incredible and completely reminds me of fall with every bite. Using sparkling apple cider in the batter and the glaze gives it a delicious and unique flavor. Ingredients: 3/4 cup butter, softened 1 1/2 cups sugar 3 large eggs 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sparkling apple cider      For the Glaze: 3/4 cup confectioner’s sugar 3 to 4 teaspoons sparkling apple cider Directions: Preheat oven to 350°. Line bottom of a greased 9×5-in. loaf pan with parchment paper; grease paper. In a bowl,
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Culinary Corner: Grilled Steak with Asian Dressing

This is a delicious BBQ steak salad with a sesame-rice vinegar dressing. Ingredients: 1 (12 ounce) rib eye steak 1 tablespoon soy sauce 1 teaspoon Montreal steak seasoning, or to taste 1/2 lemon, juiced 2 tablespoons rice vinegar 2 tablespoons olive oil 2 tablespoons white sugar 1/2 teaspoon sesame oil 1/4 teaspoon garlic powder 2 pinches red pepper flakes 10 leaves romaine lettuce, torn into bite-size pieces 1/2 large English cucumber, cubed 1 avocado – peeled, pitted and diced 1 tomato, cut into wedges 1 carrot, grated 4 thin slices red onion 3 tablespoons toasted sesame seeds Directions: Season both
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CLIENT HIGHLIGHT: TERRY & JAN KEEFE

Jan and Terry Keefe are shown at the summit of Wheeler Peak, Great Basin National Park, Nevada, elevation 13,065 ft. Jan grew up in Salt Lake, attending Granite High School. She says she lived a very average life, and some of her favorite childhood memories include spending time with her family, going hunting or camping, and getting a chance to grow closer. She and her siblings – three brothers and two sisters – had everything they needed and their parents treated them well. Her father was a police officer for the Salt Lake City Police Department, and Terry teased her
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Culinary Corner: Sweet Potato Casserole

Ingredients (Filling) 4 tablespoons unsalted butter, melted, plus more for buttering the baking dish 3 cups mashed sweet potatoes (3-4 large potatoes; about 1 3/4 pounds) 1/2 cup milk 1/4 cup brown sugar, packed 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 2 large eggs Ingredients (Topping) 1/2 cup all-purpose flour 1/2 cup brown sugar, packed 4 tablespoons unsalted butter, melted 1/4 teaspoon kosher salt 3/4 cup chopped pecans Directions For the filling: Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and
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Culinary Corner: Stuffed Jack-O-Lantern Bell Peppers

A stuffed bell pepper reciep with a festive twist for Halloween. Ingredients: 6 bell peppers, any color 1 pound ground beef 1 egg 4 slices whole wheat bread, cubed 1 small onion, chopped 1 small tomato, diced 2 cloves garlic, minced 1/2 cup chili sauce 1/4 cup prepared yellow mustard 3 tablespoons Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper Directions Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish. Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl. Wash
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Culinary Corner: Apple Butter Spice Cake

Topping Ingredients: 1 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup chopped pecans     Cake Ingredients: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, room temperature 1 cup white sugar 3/4 cup apple butter 1 teaspoon vanilla extract 1/2 cup whole bran cereal or wheat germ 1 cup sour cream 2 eggs, room temperature Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans. Sift together
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