Degree helps Amy Angel Boothe in real estate
Amy Angel Boothe’s master’s degree in clinical psychology she received from Jacksonville State University has helped her in more ways that she could ever have imagined.

Right after receiving it, she moved to Pensacola, Fla., where she worked as a counselor for a girls’ home. She was there only a short time when she became homesick for her family, so she moved back to Jacksonville to work in her father’s construction business, Calhoun Development.

It didn’t take her long to find out how important that degree is when it comes to working in real estate.

“Basically, working with buyers and sellers, I’m a counselor,” Amy said. “Many people have life changing events that cause them to have to sell their homes. These events can include divorce, death of a loved one or loss of a job. Who better than a counselor to help them along their way.”

Amy and others opened Keller Williams Real Estate in 2007 and, in 2008, she formed the Amy Angel team. Working with her are two buying agents, Cassie McCord and Carra Smith, and administrative assistant Vivian Nail.

“I love what I do,” Amy said. “Forming a team allows us to play up all our strengths. I work with sellers and my buyer agents work with buyers.”

Her husband, Slade, also works with Calhoun Development. Their children are Wilson, 9, a sixth-grader at Kitty Stone, and Zoe, 2. Amy’s mother, Brenda, keeps Zoe.

“The balance works out really well because that allows me to be able to see my mom and dad every day,” Amy said. “And she and Zoe enjoy their time together.”

Amy and Slade’s parents are Gary and Brenda Angel and Pat and Yvonne Boothe.

Amy and Slade are members of the Exchange Club. They have been married 13 years.

She enjoys biking, running, working out, entertaining friends and spending time with her fellow book club members

Amy said that Slade cooks more often than she does, but she does have several special dishes that she sometimes prepares, including Lasagna and Quiche.


8 oz. (½ pkg.) lasagna noodles, cooked and drained
1 lb. lean ground beef
1 lg. onion, chopped
2 garlic cloves, chopped
1 pkg. Italian sausage links
1 t. fresh or dry parsley
2 T. olive oil
3 small cans tomato paste
2 ½ cups water
Salt and pepper to taste
Large container ricotta cheese
2 eggs, slightly beaten
1 cup (8 oz.) mozzarella cheese, sliced
Parmesan cheese, grated

In large heavy pan, crumble and brown meats with onions, garlic and parsley. Drain and add tomato paste, water, salt and pepper. Let simmer for an hour.

Cook lasagna as directed on package and drain. Mix together eggs and ricotta cheese. Spray Pam in 13x9x2 baking pan and layer the following:

Spread about 1 cup of the sauce on the bottom of the pan. Then alternate layers of lasagna, sauce, ricotta and egg mixture and mozzarella until baking dish is filled. Top with sauce and sprinkle with Parmesan cheese. Bake at 350 degrees for about 30 minutes or until bubbly.


Slightly bake 2 pie shells (the rollup Pillsbury pie shells in the dairy department). Combine (with a whisk) 6 eggs, 1 qt. Half n Half, 1 pkg. shredded sharp cheddar cheese, 1 lb. cooked and drained hot sausage, salt and pepper as desired and dash of nutmeg. Pour into two pie shells and cook 35-40 minutes or until set.

Cold Oven Pound Cake

2 sticks margarine
1/2 cup Crisco
3 cups sugar
5 eggs
3 cups plain flour
1 cup milk
2 tablespoons vanilla
1 teaspoon almond

Cream margarine, Crisco, and sugar until fluffy.

Add eggs, beating well after each.

Add flour alternately with milk.

Add vanilla and almond and mix well.

Pour into greased & flowered (Baker’s Joy) tube or bundt pan.

Place in cold oven and turn to 325 degrees.

Bake 1 hour to 1 hour and fifteen minutes. (use toothpick test).
© 2013