Cascade365 Pulse – Celebrating the Season of Togetherness with our favorite holiday recipes and so much more!

The holidays are a time to come together, reflect, and reconnect with the people who matter most. Whether it’s gathering around the table, sharing stories, or lending a helping hand, this season reminds us of the power of community and kindness. As we close out the year, let’s take a moment to celebrate connection, the heart of every meaningful tradition.

As the consumer finance landscape continues to evolve, Cascade365 Liquidity
Solutions is making bold strides under the direction of Sales Director, Sean Ebeling.

Since joining Cascade365 in June 2025, Sean has wasted no time immersing himself in the vertical by building relationships and showcasing Cascade365’s value proposition via phone conversations, meetings and through visibility across the national conference circuit.

Sean’s presence has been felt at key industry events this year, including:

• United Creditors Connect (Credit Unions)
• Lend360 (Fintech)
• Automotive Finance Summit (Auto)
• Money 20/20 (Fintech)

His attendance at these events has helped promote Cascade365’s brand and he has shared how we can be trusted partners related to liquidity solutions for those seeking innovative strategies to monetize dormant or non-performing AR.

As Cascade365 begins to look ahead to 2026, Sean together with National Sales Director, Jeff Howell are planning an ambitious conference schedule to further enhance and communicate our story. The team is preparing to engage with leaders at several credit union, fintech, auto, and consumer lending conferences as well as at the premier accounts receivable event, Receivables Management Association International (RMAi).

If you are currently challenged to meet revenue targets and have non-performing AR sitting idle, Cascade365 offers a fast, compliant, and effective path to unlock cash flow through upfront liquidity. Contact Sean to discuss where Cascade365 can add value!

sean@cascade365.com

314-517-5483

As the holidays approach, remember that gratitude isn’t just a seasonal tradition, it’s a daily practice that can transform how you live and work. A grateful heart fuels optimism, builds resilience, and strengthens relationships. Take a few moments each day to appreciate what’s good—and watch how it changes everything.

Phoenix Office Fun Day

Each year our Phoenix Office dedicates a half day of “fun” where staff members partake in activities to relieve the stress of day-to-day work, enjoy good food, and fellowship. This year, the team visited “Game Show Battle Rooms” and played team games such as Family Feud, Wheel of Fortune, Plinko, Flippy Cup, and Pong Toss. The staff was split into two teams with Team Blue winning the first half and Team Red the second. Congrats to all!

As the holidays approach, we asked Cascade365 staff members to share some of their favorite holiday dishes and recipes. Try these with your family folks!

Jeff Howell – Director, National Sales:

THE Best Rice Krispie Treats

Equipment

• 8×8-inch baking pan
• Large nonstick skillet
• Large saucepan or pot
• Rubber spatula

Ingredients

• 6 cups Rice Krispies
• 6 tablespoons Unsalted Butter, cut into 6 pieces
• 1/4 teaspoon Kosher Salt
• 1/2 teaspoon Vanilla Extract (optional)
• 1 (10-ounce) Package Mini Marshmallows (about 4 cups)

Instructions

• Toast the cereal. Heat a large nonstick skillet over medium heat. Add the cereal and cook, stirring occasionally, until lightly toasted and fragrant, 5 to 7 minutes. Remove from the heat and set aside.
• Brown the butter. Melt the butter in a large saucepan or pot over low heat, gently stirring with a rubber spatula so all the butter melts evenly. Once the butter begins to foam, watch carefully, as it will quickly begin to brown and emit a nutty aroma. When browned, turn off the heat. Stir in the salt and vanilla if using.
• Melt the marshmallows. Working quickly, add half the marshmallows and stir until thoroughly melted. Add the remaining marshmallows and stir until melted. The residual heat from the butter should be enough to melt them off the heat, but you can return the pot to low heat for a few seconds if the marshmallows aren’t melting easily. Keep a close eye on the butter, however — you don’t want it to continue to brown to the point of burning.
• Add the cereal. Add the toasted cereal and gently fold it in until the cereal is completely coated with the marshmallow mixture.
• Transfer to the pan. Transfer the mixture to an 8×8-inch baking pan. Using the rubber spatula, lightly and gently press into an even layer.
• Cool and cut the bars. Let the treats stand at room temperature until set, about 1 hour. Cut into 2-inch squares and serve.

Fruit Pizza

Ingredients

• 1 log Sugar Cookie Dough
• 1 box Cream Cheese
• 1 Cup Sugar
• Fresh Fruit – Strawberries, Bananas, Kiwi, Blueberries – or any combination of fruit you desire

 Instructions

• Spread the cookie dough out on a cookie sheet and bake at 350 degrees
• Let Cool for 10 minutes
• Mix Cream cheese and sugar and spread out on the cookie (this is your glue)
• Layer the fruit on the cookie
• Chill and Serve

Salmon Croquette

Ingredients

• 1 (14–15 oz) can of salmon, drained and flaked (remove bones if desired)
• 1 egg, lightly beaten
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper (optional)
• 1/2 cup breadcrumbs (or crushed saltine crackers)
• 2 tablespoons mayonnaise (or a splash of milk if you prefer)
• Salt and pepper to taste
• Oil for frying (vegetable or olive oil)

Instructions

• Mix: In a bowl, combine the flaked salmon, egg, onion, bell pepper (if using), breadcrumbs, mayonnaise, salt, and pepper. Mix well until it holds together.
• Form Patties: Shape the mixture into small patties (about 6–8).
• Heat Oil: Heat about 1/4 inch of oil in a skillet over medium heat.
• Fry: Cook the croquettes for about 3–4 minutes per side, until golden brown and crispy.
• Drain: Remove and place on a paper towel to drain excess oil.

Serve with a squeeze of lemon juice, tartar sauce, or a side of rice and vegetables.

Ingredients:

• 4 large russet potatoes
• 1 medium onion
• 2 eggs
• ¼ cup all-purpose flour
• ½ tsp. sea salt (or to taste)
• ¼ tsp. pepper (or to taste)
• 2 tbsp. vegetable oil for frying

Instructions:

• If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look “grated” and no large lumps remain. If using grater: peel the potatoes and onion and grate.
• Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
• Discard the liquid. You may notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.
• Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper, and mix everything well.
• Heat up some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown. (Deftly dodge any flying oil.)
• Place the pancakes on a paper towel, to absorb the excess oil and cool down.
• Serve with sour cream and/or apple sauce and ENJOY!

Ingredients

• 2 pounds beef chuck roast
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• ⅓ cup sour cream
• ⅓ cup white wine
• salt and ground black pepper to taste

Directions

• Remove any fat and gristle from chuck roast; cut into strips ½-inch thick by 2-inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
• Melt butter in a large skillet over medium heat. Add beef and brown quickly.
• Push beef to one side of the skillet. Add onions; cook and stir for 3 to 5 minutes, then push to the side with beef.
• Stir flour into pan juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Reduce heat to low and stir in mustard. Cover and simmer until beef is tender, about 1 hour.
• Five minutes before serving, stir in mushrooms, sour cream, and white wine. Cook until heated through; season with salt and pepper.
• Enjoy served over hot cooked noodles.

Pumpkin Pie Cheesecake Dip

Ingredients

• 3/4 cup International Delight Pumpkin Pie Spice Creamer
• 1 – 3.4oz package pumpkin spice instant pudding
• 1 – 8oz package cream cheese softened
• 1/4 cup granulated sugar
• 2 cups frozen whipped topping thawed
• Graham cracker crumbs for garnish

Instructions

• In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.
• In a mixing bowl, beat together the softened cream cheese and sugar.
• Add in pudding to cream cheese mixture and beat.
• Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.
• When ready to serve, fill bowl with Pumpkin Pie Cheesecake Dip topped with graham cracker crumbs.

Note:  If you cannot find pumpkin spice instant pudding (it is seasonal), you can use either vanilla or cheesecake instant pudding with a teaspoon of pumpkin pie spice.

Slow Cooked Creamed Corn

Ingredients

• 2 – 16 oz Frozen Corn
• 12 oz Cream Cheese, cubed
• ½ cup Butter, cubed
• ¼ cup Sugar
• 3 slices American Cheese
• ¼ cup Whole Milk

Instructions

• Combine and cook on low for 3 hours – stir every 30 minutes

Note: Guaranteed to be The Best Creamed Corn you will ever taste!!

Sean Ebeling, Sales Director:

Moma Ebeling Sausage Dressing 

Ingredients:

• 8 cups (400g) store-bought unseasoned stuffing cubes
• 1 stick (½ cup) unsalted butter
• 1½ cups diced yellow onion (from 1 large onion)
• 1 cup diced celery (from 3 celery stalks)
• 4 garlic cloves, finely chopped
• 1 pound bulk sweet Italian sausage (i.e., sausage with the casings removed) — see note below
• 2¾ cups low-sodium chicken broth
• 1 large egg, beaten
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped sage
• ¼ cup fresh chopped parsley
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

• Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
• Place the stuffing cubes in a large mixing bowl.
• In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don’t wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
• In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
• Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
• Bake 1 hour 30 mins

The Cascade365 Family of Companies provides accounts receivable liquidity solutions to the consumer finance and healthcare industries through its innovative suite of services encompassing AR debt purchase, third-party collection and master servicing. Cascade365 is committed to promoting financial accountability while treating consumers in a fair, dignified, and lawful manner. Cascade365’s consumer friendly focus includes income-based settlements and debt forgiveness. To learn more, please visit Cascade365.com