While her parents were living at Camp Lejeune, N. C., Tracie was born. The family later moved to Iowa while her father served in the Vietnam Conflict. After he retired from the Navy, he pursued another career and moved the family to Illinois, where Tracie graduated from Urbana High School in Champaign-Urbana.
Tracie always loved clothing and enjoyed painting and drawing, so she decided to enroll in the Fashion Institute of Design and Merchandising in Los Angeles. While attending school, she worked at Saks Fifth Avenue in Beverly Hills and in a showroom in the Los Angeles Clothing Market.
After graduation from FIDM, she moved to New York City, where she worked for Orbach’s Department Store as an area manager and then at Bolton’s Specialty Store as an assistant store manager.
After arriving in Alabama, she worked at Ralph Lauren Polo Outlet in Boaz. She later worked as a buyer for Kitchin’s in various departments, including shoes, accessories and junior sportswear, during her six year tenure with them.
A few years later, while working at Northeast Alabama Surgical Associates in Anniston, she realized how much she enjoyed working with the public and wanted to focus on a career that she really loved. She thought about things she liked to do and gifts she enjoyed getting, including beauty treatments.
That led her to enroll at Gadsden State Community College where she received her certificate in esthetics. She began working for Dr. Ken Urquhart, a plastic surgeon with the Northeast Alabama Surgical Associates in McClellan Park Medical Mall, performing laser treatments, as well as working at The Spa in the same facility, selling makeup and skincare products.
Tracie and her husband, Bobby, who is the president of Intellimed Solutions at McClellan Park, have a daughter Emma Foster, a freshman at the University of Alabama, along with two sons, Morgan Bellin, a senior also at there, and Taylor Bellin, a junior at Auburn University. The entire family happily carries on the legendary football rivalry within the household on game days only.
“The rule is that during the Iron Bowl I can cheer for the team playing on their home field,” she said.
Tracie also likes to cook, but with an empty nest, she doesn’t do so much anymore. She learned to cook some things from her mother, but learned most from working with the cooks at her sister’s former restaurant.
Tracie and her family are members of the First Baptist Church Jacksonville. She looks forward to the times her children are home so the family can attend together.
Tracie’s career path has led her to her newest adventure, the opening of the skincare and esthetics business Le Bella Skincare at 109 Clinton St., Suite 1B. Specialties include facials, waxing, chemical peels and microdermabrasion. She is planning a holiday open house in early December with Le Bella Salon owner Jennifer Borders and Bethany Tidwell, hairdressers at the salon.
She invites everyone to visit her at the salon or give her a call or text message her at 452-7682. Gift certificates are always available, not just for the upcoming holidays, but year round. She said she is looking forward to meeting new clients as well as seeing old friends.
Tracie enjoys preparing the following Pampered Chef recipes. She always makes Classic Pecan Pie for the holidays. She also enjoys preparing Brie en Croute Appetizer, Cheesy Bacon Bites and Chicken and Broccoli Braid.
Contact Margaret at firstname.lastname@example.org.
Brie En Croute Appetizer
(Yield: 32 appetizers)
Seedless raspberry jam
8 oz Brie cheese
In 8” or 9” pie pan lay thawed pastry and large spoons full of raspberry jam, nuts, craisins and brie cheese. Add more nuts and craisins. Close pastry and brush with egg wash. Bake for 30 minutes at 400 degrees, then slice and serve.
Cheesy Bacon Bites
4 ozs. cream cheese, softened
1/4 cup real bacon pieces
2 T. onion, chopped
1/8 t. ground black pepper
1 package (8 ozs.) refrigerated crescent roll dough
Preheat oven to 375 degrees. In small bowl, combine cream cheese, bacon, onion and black pepper. Mix well.
Unroll crescent dough; separate into 2 rectangles.. Press perforations together to seal. Spread cream cheese mixture on each rectangle. Starting at longest side, roll up each rectangle, jelly-roll fashion; press seams together to seal.
Cut each roll into 16 slices. Place slices, cut side down,. Bake 15-17 minutes or until golden brown. Serve warm.
Classic Pecan Pie
Prep Time: 5 minutes
Bake Time: 60 to 70 minutes
Chill Time: (cool time) 2 hours Yield: 8 servings
1 cup Karo light or dark corn syrup
1 cup sugar
2 T. butter, melted
1 t. Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ozs.) pecans
1 (9-inch) unbaked or frozen deep-dish pie crust
Preheat oven to 350 degrees. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
RECIPE TIPS: Pie is done when center reaches 200 degrees. Tap center surface of pie lightly. It should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
NUTRITION TIP: To reduce calories, substitute new Karo lite syrup for the Karo light or dark corn syrup.
High altitude adjustments: Reduce sugar to 2/3 cup and increase butter to 3 T. Reduce oven temperature to 325 degrees.
VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.
Chicken and Broccoli Braid
(Yield: 10 servings)
1 cup chopped broccoli florets
2 cups chopped cooked chicken breasts
1/2 cup diced red bell pepper
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
1 garlic clove, pressed
2 t. all-purpose dill mix (or 1 t. dried dill weed)
1/4 t. salt
2 pkgs. refrigerated crescent dough
1 egg white, lightly beaten
2 T. slivered almonds
Preheat oven to 375 degrees. Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt. Mix well.
Unroll one package of the crescent dough. Do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep. (There will be 6 in./15 cm in the center for the filling.)
Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown
Nutrients per serving: Calories 360, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 19 g, Protein 16 g, Sodium 530 mg, Fiber 1 g.