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Julie Weist Top 1% of National Realtors
Howard Hanna The Weist Team
As a child, I remember the days when my father was a realtor back in the early 1980’s and going to new construction homes. I was always in awe of how big and new the homes that were being built. My father has always been the biggest influence of my real estate career. Little did I know that back in the 1980’s he was selling houses when interest rates were 12-14%...can you imagine? Today, my father still says, “Housing is a basic necessity, and everyone needs a place to live”. He always told me that being a realtor is hard work, but the reward of handing over the keys to a new excited homeowner is like nothing else.
I was born and raised in Rocky River. I attended St Christopher grade school, Magnificat high school and graduated from University of Dayton. I was first licensed back in 1992 and have loved every minute of my career. From starting as a young 20 something realtor, getting married and having four kids, this career has given me the flexibility and knowledge of how to multitask and get things done! I continue to educate myself in the real estate market and its ever-changing trends.
I strive to treat all my customers with best possible customer service and most importantly treat them like family. I always tell my customers, “I am available 24/7 however you may hear a loud child, dogs barking or chaos in the background when you call after hours!” I love the many connections and friendships I have built over the years. I hope you will consider me to represent you for all your real estate needs! Be sure to click below to meet our growing team. Please contact me direct if you are thinking about becoming a realtor and would like to join The Weist Team!
Contact Julie
216-288-3403
Specialties
Spicy Buffalo Chicken Dip
4-5 large chicken breasts cooked, diced & shredded (@5-6 cups of chicken) Set aside.
Two 8oz cream cheese softened (I usually heat it up a little in the microwave @ 1 minute)
1 Cup Hidden Valley Ranch Dressing (Do not use low fat)
1 Cup Shredded Sharp Cheddar Cheese
1 12oz Bottle of Frank's Red Hot Sauce or Frank’s Buffalo Sauce
Combine all the ingredients & either bake it in a large casserole dish for 20 -25 minutes at 350 degrees or heat it up a little in the microwave & place it in a pre-heated crock pot. Serve with taco chips. Makes about 6 cups.
Dayton Cheese Sausage Dip
1 lb Bob Evans Hot Sausage
1 lb Bob Evans Mild Sausage
1 lb Velveeta Cheese
1 lb Velveeta Mexican Mild Cheese
1 Small Can of Evaporated Milk
Optional: One can of Rotel (Diced tomatoes & green chilies) drained. I would use the mild or regular version & not the hot version.
Cook & drain sausage. In large pot melt cheeses & Evaporated Milk over low to medium heat. Be careful not to burn the bottom. Add sausage & Rotel. Once it is all combined then put into a pre-heated crock pot & serve with taco chips. You may have to add more milk if it gets too thick. Enjoy!!!
Layered Taco Dip
1 8oz CREAM CHEESE
1 CUP COTTAGE CHEESE
1 CUP SOUR CREAM
HALF A PACKAGE OF DRY TACO SEASONING
1 CUP CHOPPED GREEN ONIONS
1 CUP CHOPPED AND SEEDED TOMATOES
2-3 CUPS CHOPPED ICEBERG LETTUCE (SMALL BITE SIZE)
2 CUPS FINELY SHREDDED TACO CHEESE
1 (8 oz) JAR OF ORTEGA SMOOTH TACO SAUCE (MEDIUM IN TEMPERATURE)
MIX THE FIRST 4 INGREDIENTS WITH AN ELECTRIC MIXER UNTIL BLENDED. THEN FOLD IN HALF OF THE GREEN ONIONS. SMOOTH THIS CHEESE MIXTURE ONTO A LARGE PLATTER.
POUR WHOLE JAR OF TACO SAUCE ON TOP OF CHEESE MIXTURE AND SMOOTH OUT TO THE EDGES OF CHEESE MIXTURE.
SPRINKLE A LIGHT COATING OF THE TACO CHEESE (@ A HALF A CUP). THIS WILL PREVENT LETTUCE FROM GETTING SLIMY. NEXT PUT ALL THE LETTUCE, ¾ CUPS OF THE TOMATOES & ¼ OF THE ONIONS ON TOP. SPRINKLE THE REMAINING TACO CHEESE.
TO ADD COLOR, ADD THE REMAINING TOMATOES & GREEN ONIONS ON TOP OF THE CHEESE.
DO NOT USE LOW-FAT OR NON-FAT PRODUCTS.
SERVE WITH TACO CHIPS.
SERVES 10-12 PEOPLE
Easy Pot Roast
2 LBS OF ONE OF THE FOLLOWING MEATS:
-ROUND BONE POT ROAST (I PREFER THIS ONE)
-ENGLISH CUT POT ROAST
-BEEF STEW MEAT
-BEEF BRISKET
***THE MEAT MUST BE WELL TRIMMED OF ALL THE FAT!!!
MIX THE FOLLOWING:
½ CUP TOMATO JUICE
2 TEASPOONS SALT
1 TABLESPOON OF SUGAR
2 TABLESPOONS OF TAPIOCA
***I LIKE A LOT OF SAUCE SO I DOUBLE THE ABOVE MIXTURE
PLACE MEAT IN A LARGE ROASTING PAN OR CROCKPOT.
(YOU WILL HAVE TO CUT THE MEAT INTO BIG CHUNKS IF YOU ARE USING A CROCKPOT)
CUT UP 3 BIG PEELED CARROTS, 2-3 MEDIUM ONIONS AND 2 STALKS OF CELERY AND SPRINKLE ON AND AROUND THE MEAT. (YOU CAN ADD MORE VEGETABLES) CUT THE VEGETABLES INTO BIG CHUNKS. DO NOT DICE THEM. THEY WILL GET TOO MUSHY OVER TIME.
POUR THE JUICE MIXTURE ALL OVER MEAT AND VEGETABLES. COVER THE ROASTING PAN WITH A LID. IT MUST REMAIN COVERED OR MEAT WILL BECOME DRY. THE TAPIOCA WILL EVENTUALLY START TO BREAK DOWN AND THE JUICE WILL START TO THICKEN. IF POSSIBLE, STIR EVERY HOUR OR SO.
BAKE AT 250 DEGREES UNTIL THE MEAT FALLS A PART WITH A FORK. FOR THE CROCKPOT, COOK ON LOW FOR THE FIRST 4 HOURS THEN HIGH. (OR COOK IT ON HIGH IF YOU DON’T HAVE A LOT OF TIME.) USUALLY 6-8 HOURS IN THE OVEN OR CROCK POT. THE LONGER YOU COOK IT THE MORE TENDER IT BECOMES. BASTE EVERY 1-2 HOURS. AFTER IT HAS BEEN COOKING FOR ABOUT 3 HOURS, ADD ¼ TO ½ CUP OF RED WINE. (1 CUP IF YOU DOUBLE THE JUICE MIXTURE.) I ALSO LIKE TO ADD REDSKIN OR BAKING POTATOES AFTER THE ROAST HAS BEEN COOKING FOR ABOUT 3 HOURS AS WELL. QUARTER THE POTATOES, DO NOT DICE.
I LIKE TO SERVE THE STEW OVER WIDE EGG NOODLES. IT IS NICE TO SERVE THICK CRUSTY BREAD TO DIP INTO THE SAUCE.
SERVES 4-6 PEOPLE
Hot VedaliaDip
1 C Hellman's Mayonnaise (Not low fat)
1 C Shredded Jarlsberg Swiss Cheese (Must use Jarlsberg cheese)
1 C Vedalia Sweet Onion (Slivered not chopped)
1/4 to 1/2 tsp each of onion powder, garlic powder & pepper
Gently mix all ingredients and place in a baking dish. Do not overmix or it will have a bunch of grease on top after you bake it. I like to use a smaller dish, so the layer of mixture is about 2 inches thick
Bake 350 degrees for about 20 minutes or until the edges are lightly brown.
Serve with Ritz Crackers or a Butter crisp cracker
Serves @ 6-8 ***For a bigger crowd double recipe
