Giveaway Winner!! and A Complete Wreck of a Kitchen

First, lets get to the giveaway winner!! I like to do things the old fashion way, but can I just say, Man this was a lot of writing! But now for the big moment!! And the winner is!!

Congratulations Katie Eckelmann from Chicago!! So excited for you 🙂 and I hope you get as much use out of your new Dutch Oven as I do!!

I’m afraid I don’t have a recipe to post today because until today my kitchen has been a construction zone. We have been renovating/remodeling and decided to do crown molding. Well between my kitchen, family room, and master bedroom it’s been nothing but work around here for the past week and, as a result,  hasn’t given me much of a chance to squeeze into my kitchen and cook/bake. Here is the molding inside of my bedroom before getting painted.

And here is what my kitchen and family room looked like yesterday. I felt like I was contaminated with some disease and in an isolation bubble. Just best to get my already stir crazy kids out of the house at this point :/ But now you see why not a whole lot of baking has been going on.

And the finished molding!! Ok, so I still have some cleaning to do, and I still have to paint past my kitchen, but you get the general idea. So today, I’m getting back to some well needed time in the kitchen. I’m thinking bread today. Maybe banana. Been craving that something fierce 🙂 Have an awesome day and I’ll see you soon with some yummy recipes!!


Sopapilla Cheesecake & Some Big Changes!!

Do you guys ever get to where you feel like everything in your life needs a little change? Maybe it’s just me. Perhaps, since I’m inching closer to the big 3.0., I’m going through a mid-midlife crisis. But I’ve been feeling like everything needs a good updating!!

First, I started on my house. The before color was just coming in on me. So lighter and brighter we go, not to mention, a whole lot less country then before.

So, I’m not done yet. Still need to get some valances, pictures, and a few little space fillers, but it’s a good start!!

Here is the inspiration behind my remodel. I still have yet to find an old door that I love, but that will be an addition to.

So far though, I’m loving how it’s turning out. A little masculine, a little feminine, a touch of shabby chic, and completely my style 🙂

Recipe Snobs

More changes to come. You might be noticing my new watermarks on my photography. Yes, we are changing the name of my blog. Finally!! Been wanting to do this F.O.R.E.V.E.R!! But I’m horrible with the techie computer side of things, so haven’t been able to. But we are going to be migrating from “Food Snots” to “Recipe Snobs” this week. I know there was a lot of you that have expressed attachment to the old name, and me as well, will be a little sad to see it go. But I feel we were able to keep the same feel and humor with the new name, so I’m hopeful that everyone will stay with me despite the change. I have already started moving stuff, but the one thing that wont transfer to a new name is the Facebook Page for my blog. You’ll have to go and like this page separately (click here to do so). In a way, I feel like I’m starting from square one all over again, which is a bit discouraging, and worrisome thinking that there may be a lot of people that don’t make the change with me. But I just need to keep looking at the positives, and in the long run, I’m hoping this will be a necessary change that will benefit my blog later.

Just one last thing that I want to sharing from my world here in The Valley of the Sun, aka Phoenix Arizona. We have been having an amazing monsoon season!!

I love love love monsoon season. We actually get to experience weather!! Don’t get me wrong. I love the three hundred and sixty odd day of sun we get a year, but it’s nice for a change sometimes 🙂 I took these pictures right before a big thunder storm hit and before I had to save my camera from the dust and retreat indoors to watch with fascinations. Brings to mind one of my most favorite saying, “God must be a painter.”

Oh and I almost forgot!! The giveaway is open till Friday! Click here to Enter!!

Sopapilla Cheesecake

     2 cans crescent seamless dough sheet
     2 (8 ounce) packages cream cheese, softened
     1 cup + 3 tablespoons granulated sugar, divided
     1 teaspoon vanilla extract
     1/4 cup butter, melted
     Cinnamon, as per taste

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, 1 cup sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and remaining sugar. Bake at 350 degrees for 20 to 30 minutes. Let cool on cooling rack for 10 minutes. Serve warm. Refrigerate any leftovers.

Recipe altered from Pallet idea from Vintage door shelving from

Snickers Brownies

First, please don’t forget to enters the giveaway!!

Some lucky person is going to get this amazing Lodge 6 Quart Color Dutch Oven, and that person could totally be you. So, click here and go enter!! Then come back to this recipe cause it is phenomenal!!

Second, I’m just gonna point out the obvious of how contradictory this little conversation we’re about to have is to this post, but oh well. All you people out there with a smart phone, and who are either trying to loose weight, struggle with their weight, or are like me and obsess about what they eat. I found this really cool app on my phone called My Fitness Pal. I love it cause when do you not have your phone accessible? Like never. Maybe when you are in the shower, but it’s always close. Right?! So you put in your current weight, your goal weight, and it calculates how many calories you can have. You log in your food and water intake, add when and what you did for exercise and it takes all the guess work out of maintaining/loosing weight. If you have it or decide to get it, look me up and we can support/cheer each other on. I’m under FoodSnots of course!! What else 😉

K, so enough talk about watching calories, cause right now we’re gonna blow that out of the water. Check out these brownies!! Most fudge brownie on the bottom, nougat center, crunchy peanuts, ooey-gooey butterscotch caramel and an extra layer of chocolate. The best parts of a Snickers candy by intensified. Honestly, if this doesn’t make you want to lick your screen, then I give up 😉 Enjoy!!

Snickers Brownies
Brownie Layer
     1 box fudge brownie mix (make sure it’s a box that will make 9 x 13 in. brownies)
     Ingredients called for on box
     1/4 cup hot fudge topping

Nougat Layer
     1/4 cup unsalted butter
     1 cup granulated sugar
     1/4 cup evaporated milk
     2 (7 ounce) jars marshmallow creme
     1/4 cup peanut butter
     1 1/2 cups salted peanuts, roughly chopped
     1 teaspoon vanilla
Caramel Layer
     1 (17 ounce) jar of caramel topping, preferably Mrs. Richardson’s Butterscotch Caramel
Candy Bar Topping
     1 1/4 cups chocolate chips
     1/4 cup peanut butter
Prepare brownie mix according to package directions for a 9×13-inch pan.
Add 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter.
Bake as per packaged direction. (Make sure to follow the high altitude directions if you live at high altitude.) Cool completely.
Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil.
Add in the marshmallow creme, peanut butter, and vanilla. Stir until smooth.
Turn off heat and fold in peanuts.
Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. (Stick brownies in the freezer for about 15 minutes, to speed up the process.)

Place caramel, with the lid off, into the microwave and heat for two 30 second intervals, letting caramel rest for a few seconds between. Pour over nougat layer. Make sure to pour it evenly, covering as much of the nougat as possible. Spread with a spatula to cover any bare spots. Let cool. (Again, you can stick in the freezer for about 15 minutes.)

Place chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds, stir, then heat for another 30 seconds. Repeat until smooth. Pour over caramel, drizzling over as much of the surface as possible. Spread evenly over surface and place in fridge until chocolate is set. After chocolate has set, cut into squares and serve.

Whiskey Refried Beans & A Giveaway!!!

Giveaway Closed

Hey everyone!! So three monumental things happened to me this weekend! 1) It actually rained here in Arizona! So much so that everything was flooded. Love it! 2) I caved and finally got a smart phone. My husband has been trying to convince me to get one for probably over two years, but I was completely against them, but now that he got a new phone, his old one was just sitting around the house. So… it had to get used right. I mean, that’s just waistful. So I did it. Made the commitment, and so for so good (fingers crossed). I have extremely bad luck with phones. Which is why I prefer the cheapie, just has the necessities, phones. But, I am vowing to take care of this one!! 3) And last, I repainted my kitchen/family room. Ok, these might not quite be momentous, but I’m excited!! (Not to mention, if you have followed my blog, you know I’m a little over enthusiastic about, well, everything 😉

So with all that fun great stuff, and the fact that it’s my birthday this month, making me in an even better mood, I wanna do a giveaway!! I have recently discovered how much I love cast iron. I literally gave all my old pots and pans away and have completely converted. It’s just amazing, and I don’t have to worry about any teflon, or any of that crap, getting into my food. I just love it!! So, I figured with this new found love, I’d giveaway a Lodge Color Dutch Oven!!

The person that wins this giveaway will get either a Island Spice Red, or Caribbean Blue, 6 Quart Lodge Color Dutch Oven. Your choice on the color!!

How To Enter!!
You have the capability to entering 4 times. 1 for each task completed!!

(This giveaway is only being offered to those residing in the USA. Sorry, shipping is just too crazy to send elsewhere.)

  1. Follow My Blog
  2. Like Recipe Snobs on Facebook
  3. Follow my pins on Pinterest
  4. Leave a Comment Including: Your e-mail, so I can contact you if you win, if you liked my Facebook page, if you started following me on Pinterest, or started following my blog. (This is mandatory to enter. Please include the following/liking in your comment so I know how many times to enter you name into the drawing.)

Giveaway Closes Friday, July 27th
And that’s it!! You can enter a total of 4 times, and you must both, leave a comment as stated in step 4, and live in the United States. It’s just to hard to try and figure out, ok this person just like my Facebook, but didn’t comment. Are they wanting to enter? So please remember to comment 🙂 And Good Luck!!

Printable Recipe

Whiskey Refried Beans
     2 tablespoons vegetable oil
     1 large onion, diced
     2 garlic cloves, minced
     1/2 jalapeno, seeded and minced
     12 cups warm water
     1 1/2 tablespoon brown sugar
     3 1/2 cups pinto beans
     3 tablespoons Jack Daniel’s Whiskey
     1/2 teaspoon ground pepper
     1 teaspoon salt

In large pot, or dutch oven, warm oil over medium heat. Add onion, garlic, and jalapeno. Cook for a couple of minutes, until onions start to turn translucent and garlic becomes fragrant.

Add remaining ingredients.

Turn heat up to high and bring to a hard boil. Boil for 2 minutes.

Turn heat down to about medium-low. You just want the mixture to lightly simmer. Cover and cook for 2 to 3 hours, checking and stirring beans about every 30 minutes to an hour. (Depending on your altitude and the beans, you may have to add water during cooking process.)

When beans have cooked, uncover and turn off the heat. Let cool for about 5 minutes.

Add cooled beans to a food processor and process until mixture is almost smooth, but still has small bean particles remaining. Serve immediately or store in an air tight container in the refrigerator.

Printable Recipe

<A HREF=””> Widgets</A>

Cinnamon Roll Pancakes

So I must confess, I am a recipe blog junky. I try to limit my time on the computer being as I’m on here so much for blogging, but if I’m not editing photos or blogging, I’m most likely stocking my favorite food blogs. If you don’t believe me, you should see my Pinterest account. 99.99% of my pins revolve around food, and is where I first saw this amazing recipe. Recipe Girl is one of the blogs that I peek in on from time to time, and secretly aspire to be like. I mean seriously, just the imagination to think up this decadent breakfast is amazing.

And I have to say, these beautiful pancakes are just that, completely amazing!! And they are really much easier then you would think. I was actually surprised by how easy they were. Probably only takes about 5 extra minutes then it would take making normal pancakes.

Not to mention, they do taste almost exactly like a cinnamon roll. I did change the cream cheese glaze just a little. If you see in the pictures of me preparing the frosting, the end product came out kind of brownish looking. So I ended up adding some more powdered sugar and a little milk to bring the color back to a pretty white, but you can also easily avoid having to do this by using imitation vanilla extract which is clear and wont discolor your glaze. That is only if you are as picky as me by how your food appears though.

Just one last picture to portray how amazing these are. Doesn’t it just make you want to take a bite!! Seriously, no better way to begin the day 😉 Enjoy!!

Printable Recipe

Cinnamon Filling
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Cream Cheese Glaze
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Prepare the cinnamon filling:

In a medium bowl, stir together the butter, brown sugar, and cinnamon.

Scoop the filling into a quart-sized heavy zip baggie and set it aside.

Prepare the glaze:

In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth.

Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter:

In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or I used a 1/4 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle about 4-inches in diameter (I did not have to do this because my batter was thin enough to spread out by itself). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner (you may need to knead the cinnamon filling before clipping the bag, as the filling tends to separate a little).

When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll (be careful not to get the filling to close to the side. You want to keep it about a 1/4 of an inch away from the edge or it will bleed over). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well.

When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Yields: Eight 4-inch pancakes

Printable Recipe

Recipe from

Sirloin and Summer-Vegetable Kebabs with Gorgonzola Port Sauce

Hey everyone!! Hope you all had a fabulous holiday last week! So, guess what!? It’s my birthday this month. We won’t talk about how old I am. Not that I’m ashamed of it, and NO!! I’m not sensitive at all about it. Even if now I’m only going to be 2 years away from turning the be 3.0. Ugh!! How did I get so old so fast. And is it normal that I still feel 16 in my mind? Well, I guess it’s true what they say. “You are only as old as you feel.” And just to set things straight, I still feel like a teenager. So we aren’t gonna talk about my waxing old in years.

But, guess how spoiled I am 🙂 This is my early birthday present!! Ah!! Love it! It’s a charcoal grill and smoker! Yes, you might be thinking at this very moment, “What kind of girl wants a grill/smoke?” (And yes, I just referred to myself as a girl, cause the age thing is a bit tender.) Well, this girl!! I’ve been wanting one since before Christmas, and unlike other smoker/grill combo’s, this thing was actually pretty affordable. And by affordable I mean, I didn’t have to sell any of my major organs to feel guilt-free in asking for it.

I’m also really excited cause, well lets just be honest, I’ve put on a couple pounds since my cruise. Ok, less like a couple pounds, and more like 5. Damn cruise!! I was doing so good not eating an obnoxious amount of sweets, and that thing totally ruined me. So now, it’s time to buckle down and get back into my routine of healthy eating to cut these pounds. Not that I plan on not making sweets, but I just don’t plan on eating a whole lot of them. Too, I’ve been wanting to put more hardy meal on here for so long. So here is my motivation 🙂 Enjoy and hoping you an amazing Monday!!

Printable Recipe

Sirloin and Summer-Vegetable Kebabs
     1 pound beef sirloin tips (cut into 1 1/2-inch pieces)
     2 tablespoons balsamic vinegar
     1 tablespoon soy sauce
     1/4 teaspoon freshly ground pepper
     1 medium zucchini
     1 small yellow summer squash
     1 onion
     1 red bell pepper
     Olive oil

Gorgonzola Port Sauce
     1/2 cup mayonnaise
     1/2 cup sour cream
     2 ounces gorgonzola cheese
     1/8 teaspoon kosher salt
     1/2 teaspoon ground black pepper
     1 teaspoon chopped garlic
     1 1/2 teaspoons port wine
     3 teaspoons milk

Marinate beef sirloin tips in balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.

Prepare sauce by combining all ingredients except gorgonzola in mixing bowl. Mix thoroughly using a whisk. Add gorgonzola cheese and blend well. Cover and refrigerate. (Sauce will stay good for 5 days)

Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Drizzle olive oil over kebabs and grill for 7 to 8 minutes per side. Serve kebabs immediately with sauce.

Printable Recipe

Kebab recipe from Sauce recipe from

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Red, White, and Blue Berry Trifle

Good morning!! It’s almost the 4th! So I wanted to add this recipe cause it is so super easy, if you are looking for a last minute red, white, and blue dessert.
I love this dessert cause it’s gorgeous, patriotic, and it’s like a deluxe strawberry shortcake. It’s so good! Note to everyone though: If you want to do the sparklers, use cake sparklers. I guess they have specific sparklers, and I didn’t use them, and got junk all over the top of my tart. I had to re-wash the blueberries and scrape off some of the mascarpone topping before I could serve it. So don’t do that.

And if I don’t see/post/talk to you before then, Happy National Independence!!

Printable Recipe

Red, White, and Blue Berry Trifle
     1 1/2 pounds raspberries or strawberries
     3/4 cup confectioners’ sugar, divided
     1/4 cup cold water
     16 ounces mascarpone cheese
     2 cups cold heavy cream
     1 teaspoon pure vanilla extract
     Fine salt
     20 to 24 ladyfingers
     3/4 pound blueberries

In a medium bowl, combine berries with 1/4 cup confectioners’ sugar and water (if using strawberries, mince up into small pieces first). With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners’ sugar until smooth. Whisk in cream, vanilla, and a pinch of salt and whisk until soft peaks form, about 4 minutes.

Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the berry mixture (you are going to have to cut up the ladyfingers so they fit, as shown above). With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, berries, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly cover with plastic, up to 3 days. To serve, unmold trifle and peel away parchment.

Printable Recipe

Recipe altered from