Happy 29th GPS Anniversary Nanci Fields!

Happy 29th GPS Anniversary Nanci Fields!

Nanci Client Crush 2014


On your 29th anniversary with GPS, we want you to know what a pleasure it is to work with someone so driven and dedicated as you are.  You are such an important asset to our team!  Thank you for many wonderful years of service. 

Happy anniversary!

Enjoy your day!

#nancifields #gallmantalent #gpsassociatesrock

GPS Holiday Recipes ~ Pumpkin Cheesecake

GPS Holiday Recipes ~ Pumpkin Cheesecake

Submitted by Karen Taylor at GPS Charleston

Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds. This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert.
Serving: 8-10 slices


The Crust:

  • 1½ cups graham cracker crumbs (from about 12 whole graham crackers)
  • 6 Tbsp (3/4 stick) melted, unsalted butter
  • 1 Tbsp sugar
  • ½ tsp cinnamon

The Filling:

  • 3 (8-ounces each) packages cream cheese, room temperature
  • 1½ cups (about 9 oz by weight) packed light brown sugar
  • 15 oz can pumpkin pie mix or puree (or well drained homemade puree)
  • 4 large eggs
  • ¼ cup sour cream
  • 2 Tbsp all-purpose flour
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 Tbsp real vanilla extract

Optional Toppings:

  • 1 cup of cold heavy cream beat with 1 Tbsp sugar and ½ tsp rum or vanilla
  • Pumpkin pie spice to dust
  • Toasted pecans
  • Caramel sauce


How to Make the Crust: Preheat Oven to 350˚F.

  1. Pulse graham crackers in a food processor until fine crumbs form.
  2. In a medium bowl, stir together 1½ cups graham cracker crumbs, 1 Tbsp sugar, ½ tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about ½” up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.

How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.

  1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1½ cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese. Tip: brown sugar is considered “packed” when it holds it’s shape as it comes out of the measuring cup.
  2. Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don’t eat too much. You need it for your cheesecake.
  3. In a separate bowl, using a whisk, stir together 15 oz pumpkin puree, 4 large eggs, ¼ cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, ¼ tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
  4. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
  5. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.

To Make the Whipped Cream:

  1. Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
  2. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and ½ tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don’t over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.
Copyright © 2015 Natasha’s Kitchen

Blue and White Friday at Gallman Consulting

Blue and White Friday at Gallman Consulting

BlueandWhiteFriday Charleston Team 062615

GPS and Gallman Consulting are participating in Blue and White Friday today as we “come together united in one front and show the world the best we are. We can not undo what has been done, but we can use it as a foundation to move forward in peace and love”.  Pictured above are Andy Jewell, Karen Taylor and Asia Harris from our GPS Charleston office.




Thousands of people in South Carolina, nation participating in ‘Blue and White Friday’ Facebook rally






Thousands of people throughout the state and nation are planning on wearing the colors of the South Carolina state flag on Friday after a Facebook page invited participants to display blue and white in any way they can.

The “Blue and White Friday” Facebook page was created on Saturday and has already recorded over 11,000 people planning to “attend” or participate in the rally. Although the rally doesn’t have a centralized location, a description on the page requests that participants:      


▪  Display the state flag in a prominent place to be seen.

▪  Tie blue and white ribbons on trees, lamp posts, cars and mailboxes.

▪  Wear blue and white clothing.

▪  Turn your profile picture to the South Carolina flag.

▪  Anything else you can think of to show off the blue and white.

Although many of the participants are from South Carolina, several from states across the nation say they will show their support for the rally by wearing blue and white.

The rally will be held almost a week after nine black parishioners were shot and killed during a bible study at the Emanuel AME Church in Charleston on June 17. A description on the page said the rally is an effort to “come together united in one front and show the world the best we are. We can not undo what has been done, but we can use it as a foundation to move forward in peace and love.”


Read more here: http://www.thestate.com/news/local/article25199362.html#storylink=cpy