Katrina Jarratt

05/14/2025

04/30/2025

04/28/2025

Bonds. Yields. What are they and why do they matter?

Watch and find out 📺 📱

Questions? Reach out to me 👇

📱 520-358-4016
[email protected]

04/23/2025

Fed rate VS Mortgage Rate 🥊

📲520-358-4016 to see if YOU qualify to buy a home! 💵 Zero down payment options available 🏡

04/22/2025

Which headshot should I use? and did such a good job I just can’t choose! HELP📸💙

04/18/2025

Understanding how to keep your finances in check is 🔑

💵 Live within your means (don’t spend more than you make)
💳 If you don’t NEED it then don’t buy it
💰 Always put money into savings, even if it’s just a little
📆 Pay bills on time or early if possible

DM me with any questions or to come up with a plan to help you get on the right path to homeownership 🏡

Katrina Jarratt
Mortgage Loan Originator
520-358-4016
🏡

04/09/2025

Thrilled to announce that I’ve made the move to Fairway Independent Mortgage! 🏡 🔑

04/09/2025

Feels so good to be home 🏠

12/21/2024

🏈Cardinals VS Panthers 🏈 11:00am

Cream cheese sausage biscuits; pairs well with a bloody mary or a mimosa

1 lb Jimmy Dean Sausage
1- 8 oz pkg Cream Cheese
1 TBSP Worcestershire
1.5 cups Shredded Cheddar
2- 12 oz cans Grands Flaky Biscuits

1. Preheat oven to 375 degrees. Lightly spray muffin pans with cooking spray; set aside.
2. Cook sausage in large skillet over med-high until no longer pink. Drain fat.
3. Add cream cheese, Worcestershire sauce, and cheddar to skillet. Mix to combine.
4. Remove biscuits from cans and split each biscuit into two. Place each biscuit round into muffin tin. Scoop sausage mixture into biscuit cups.
5. Bake for 12-15 mins, until biscuits are golden brown.

12/14/2024

🏈Cardinals VS Patriots 🏈2:25p

Chicken Taquitos ; pairs well with a margarita or dos XX

3 lbs chicken breast
Bay leaf
Chicken bouillon
8 oz cream cheese
1 can rotel with green chilis
1 can medium diced green chilis
1 1/2 tsp garlic salt
1 tsp each: onion powder, ground cumin, chili powder, paprika, oregano, black pepper
1/2 tsp cayenne pepper
1/2 tsp salt
8 oz shredded cheddar cheese (shred your own or it won’t melt correctly)
3 packages Alejandros 5” flour tortillas
Shredded cabbage, pickled red onion, cotija, chopped tomato, avocado, cilantro, optional for serving

1. Boil 3 lbs chicken breast in water with bay leaf and chicken bouillon. Approximately 15-20 mins, check temperature is 165 degrees, don’t over cook.
2. In the meantime, in large bowl place cream cheese, can of rotel, green chilis, and spices; set aside to soften.
3. When chicken is done cooking, remove from pot and place in large bowl with cream cheese mix. Cover tightly with foil and let sit for 10 mins.
4. Remove foil and with an electric mixer, shred the chicken and contents of bowl together. There will be juice from the chicken sitting in the bowl, which is what you need to help mix.
5. Once chicken is shredded, stir in cheddar cheese. Place foil loosely over the top.
6. In small pan, heat canola oil over medium/medium low heat.
7. Open one package of tortillas, and heat in microwave for 20 seconds to warm.
8. Working with 4 tortillas at a time, keep the remaining tortillas tucked into the paper towel to stay warm. Place about 2 TBLS chicken mix on each tortilla. Roll tightly into mini burritos (or keep ends open) and place on plate, keeping a clean kitchen towel on top so they don’t dry out. Repeat with all 3 packages of tortillas.
9. Place 3 taquitos seam side down and fry until golden on all sides. Remove from oil and place on paper towel lined baking sheet. Keep in oven on warm setting until ready to eat.

Serve over shredded cabbage, and sprinkle with cotija cheese; serve with pickled red onion, avocado, cilantro and a squeeze of lime!

12/07/2024

🏈Cardinals VS Seahawks🏈 2:05p

Cheesy Pepperoni sticks; pairs well with a frosty, ice cold 🍺

1 Pillsbury pizza crust, tube
40 pepperoni slices
10 mozzarella cheese sticks
3 TBLS unsalted butter
1/2 tsp garlic powder
¼ tsp salt
1/2 tsp dried parsley
marinara sauce, for dipping (Optional)

1. Preheat oven to 450 degrees F.
2. Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles.
3. Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
4. Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
5. Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
6. Bake for 10 to 12 minutes or until golden brown.
7. Enjoy warm with a side of marinara sauce for dipping if desired