Jackie Law has been affiliated with The Willow Tree for the past 11 years. The Willow Tree has stores in Jacksonville, Centre, Gadsden and Boaz. Jackie manages the Jacksonville and Gadsden stores and is a buyer.

She’s excited about a grand opening the third weekend in June when The Willow Tree in Boaz will move into a new building.

Jackie said the stores offer a wide variety of women’s apparel and accessories. Kim Kidd, who is the owner, opened the first Willow Tree 22 years ago in Centre.

“We target every age range, from teens on up,” she said. “We’re always searching for the most unique fashions and brands for the stores. I feel the most rewarded when I see the items sell that I have picked out for the stores. I am blessed to work with The Willow Tree. All of the ladies are like my second family and I truly enjoy going to work every day.”

Jackie said she believes she acquired her retail niche from her father, who owned and operated B. T.’s General Store for several years in downtown Piedmont. Some of her most memorial childhood days come from his store.

Jackie’s buying excursions are to Atlanta and New York, and they’re usually about three days long. She doesn’t like to leave Griffin when she has to travel, but she feels confident that he’s in good hands at a daycare center in Gadsden and with her mother, Jane Smith Kirk of Spring Garden.

Jackie’s father is B. T. Law of Ellisville. Her sister, Liz Lankford, lives in Southside. Her brother, Brad, lives in Kernersville, N. C.

Jackie was born and reared in Piedmont. She graduated from Piedmont High School in 2003. She studied business at Gadsden State and Jacksonville State University. Her favorite thing is spending time with Griffin. When weather permits, they spend a lot of time outside.

“He’s been my pride and joy since the first day he came into my life,” she said. “He’s all boy.”

Jackie is a member of the First United Methodist Church. She enjoys going to concerts, especially if a country artist is performing.

She said preparing meals for Griffin usually isn’t difficult. He’s especially fond of fruits and vegetables, which makes her happy. He also likes sweets, so sometimes she prepares Chocolate Chip Cheese Ball and Hershey Bar Cake for him. She also likes to make Brown Sugar Glazed Salmon and Black Bean and Corn Pasta Salad.


Chocolate Chip Cheese Ball

  • 1 - 8 oz. pkg. cream cheese
  • ½ c. butter, softened
  • ¾ c. confectioner’s sugar
  • 2 T. vanilla extract
  • ¾ c. semi sweet chocolate chips
  • ¾ c. fine chopped pecans

Beat together cream cheese and butter until smooth. Mix in confectioner’s sugar, brown sugar, and vanilla. Stir in chocolate chips and chill in fridge for 2 hours. Shape the mixture into a ball, wrap with plastic, and chill in fridge for another hour. Roll the cheese ball in chopped pecans before serving with graham crackers.

Hershey Bar Cake

  • 1 box of swiss choc cake mix
  • 3 eggs
  • 1 c. oil
  • 1 c. milk
  • 1 pack instant vanilla pudding


  • 1 (12 oz.) container Cool Whip
  • 1 (8) oz. pkg. cream cheese
  • 1 c. powered sugar
  • 4 Hershey chocolate bars with almonds, grated

Mix first 5 ingredients and bake at 350 degrees in 2 round cake pans. Mix frosting together and add grated Hershey bars. Ice between the layers, top, and sides.

Brown Sugar Glazed Salmon

  • 1 lb. salmon filet (cut into 4 pieces)
  • ¼ t. salt
  • ¼ t. pepper
  • 3 T. brown sugar
  • 1 T. soy sauce
  • 4 t. Dijon mustard

Place salmon on foil-lined baking pan. Sprinkle with salt and pepper.

Bake uncovered at 425 degrees for 10 minutes. Meanwhile, in a small pan, combine brown sugar, soy sauce, and mustard. Bring to a boil and brush over salmon. Broil for another 1-2 minutes or until fish flakes easy with a fork.

Black Bean and Corn Pasta Salad

  • 1 box Rotini tri-colored pasta, cooked
  • 1 can black beans rinsed and drained
  • 1 small bag frozen corn
  • 1 can Rotel
  • ½ c. bell pepper, chopped
  • ½ c. onion, chopped
  • 2-3 T. fresh cilantro, chopped
  • ¾ of a large bottle of Zesty Italian dressing

Mix all ingredients and chill 2 hours before serving.

Contact Margaret at pollya922@gmail.com