They grow corn, soybeans, wheat and raise cattle.
“For quite a few years, their big thing was growing potatoes on the farm,” she said. “I remember working on the potato farm every summer. I actually grew up on the farm.”
As Kelly grew older, she worked with her father in the office.
Kelly’s parents are Rex and Kim Creswell of Henagar. Her brother, Brad, and his family, also lives in Henagar.
After graduating from Pisgah High School, she attended the University of Montevallo for two years. She transferred to Jacksonville State University, where she earned a bachelor’s degree in finance and a master’s in business administration.
Finance seemed the logical career for Kelly, since she’d grown up helping in her family’s business.
She’s currently a registered financial advisor for Raymond James Financial Services, Inc. Member FINRA/SIPC, located at 1429 Quintard Ave., Anniston, AL 36201.
“Our team helps people achieve their financial goals, whether it is retirement or other life events,” she said. “Seeing someone reach their goal is a rewarding experience. From the time I graduated high school I knew I wanted to go into finance and be a financial advisor.”
Kelly attends First United Methodist Church of Piedmont. She is a member of the Young Leaders Society of United Way and United Way Success by Six Coalition. She enjoys spending time with her family, reading and cooking.
She and her husband, Chris, who is a native of Piedmont, met while she was a student at JSU and was interning at Farmers & Merchants Bank in Anniston. They live in Jacksonville and have been married six years. They have a 2-year-old son, Cade. Chris is the son of Lin and Susan Latta of Piedmont. He is chief financial officer and vice president of Farmers & Merchants.
Cade keeps his parents busy.
“He’s all boy,” Kelly said. “He likes balls and trains and is the usual busy 2-year-old.”
Growing up, Kelly enjoyed watching and often helping her mother and grandmothers cook.
“They were very influential in helping me choose a style of cooking,” she said. “I now cook in an authentic southern way because that’s the kind of food on which I was raised.”
This fall the trio will attend as many JSU and Auburn football games as possible. For the next few months, Kelly is looking forward to preparing a lot of tailgating food. She shares some of the recipes.
Contact Margaret at firstname.lastname@example.org.
Chicken Ball Dip
14 oz. of chopped chicken
3 – 8 oz. blocks of cream cheese
½ t. garlic powder
½ c. or more of chopped pecans
Mix all ingredients together and serve. Keep refrigerated. Best served with Wheat Thins.
1 box each Rice, Corn, and Wheat Chex Mix
1 box Cheerios
1 bag pretzels
32 oz. pecan halves
1 c. peanuts
6 sticks butter
6 T. Worcestershire
2 t. garlic powder
Mix all cereal and nuts together. Melt butter, add Worcestershire and garlic powder, pour over cereal mix. Bake at 250 for three hours stirring every 20 to 30 minutes.
Chocolate Oatmeal Cookies
3 c. old fashioned oats
2 c. sugar
½ c. milk
¼ c. butter melted
½ c. peanut butter
¼ c. cocoa
1 t. vanilla
In bowl melt butter, add sugar and cocoa then stir, add milk then microwave for five minutes. Add vanilla and peanut butter stir until melted then add oats. Spoon onto wax paper to set.
½ T. sugar
½ t. salt
½ T. mustard
½ c. mayonnaise
¼ chopped onion
Cook potatoes and onion together until soft and left cool. Boil eggs, peel and cut. Mix all other ingredients together. Fold in potatoes and eggs last