Vintage Frame Earring Holder

I saw an idea like this the other day on Pinterest. Basically you take an awesome old frame, line it with wire, and the finished product is this crazy cool way to store your earrings that doesn’t involve trying to hang then in a tiny little jewelry box compartment or laying them around on a shelf which results in either loosing one of the two or spending 5 minutes trying to find a matching pare and detangling the hooks from each other.

I seriously love mine. Took maybe 10 minutes, some hot glue, and a little muscle to flatten out the wire and now I have an extra shelf in my closet that isn’t taken up by earrings. The only type of earrings you can’t really hang are loops. Hooks work great, or I’ve seen it done where people have lined parts of the wire with ribbon so they could attach their studs too. I really don’t have any studs so I didn’t do that, but the fun thing with this is you can make it all your own, and finding the fame is half the fun. Hit Goodwill and some garage sales. I love the vintage look, but find one that fits your personality.

Materials You’ll Need:

1 medium frame

1/2 inch welded wire, or chicken wire

hot glue gun

hot glue sticks

wire cutters

measuring tape

Turn frame onto its face so that your looking at the back. Measure the cut out area where the glass would normally sit. You want to measure the whole width and height from the inside wall to wall of the cut out area. Cut your wire so that it just fits inside this area. If wire was rolled up, try to flatten as much as possible before setting into the frame. Fit wire into cut out cavity. You don’t want it to be impossible to slide into the area, but you want it snug. You might have to do some additional trimming, but it’s easier to trim more then to work with too little. (Hint: It’s better to have the wire a little too big and to trim as you go.) If the frame has metal staples use them at this point to help secure and hold wire into place. When you have the wire where you want it use hot glue to secure the wire in place. Let hot glue completely cool before hanging frame and adding earrings. Organize earrings and admire. Finally find something to do with your extra shelf space 🙂


Brie Sweet Fruit Pizza

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I meant to post this recipe early this morning, but I was having a little too much fun editing and sucking the color out of certain pictures, and ran out of time. I love this recipe though. I don’t know what it is about taking something you’ve imagined and making it come to life that is so liberating, but I think I’m newly addicted to creating my own recipes.

This one is a combination of cheese and fruit that you might have at like a wine tasting, but then put together to make a pizza. P.S. I completely forgot how hard pizza is to photograph. Anything that is cut into a triangle shape, pizza, pie, cakes, is so stinking hard to feel like you have got an angle that features everything, but at the same time doesn’t feel awkward. Does anyone else have this problem?

And as always I have to include my closeups. Seriously, I know what your thinking. All I have to say it don’t knock it till you try it. The first bight will be dedicated to determining if the flavors indeed go together, but I’m just gonna warn you that once you start you can’t stop. Crunch, gooey, creamy, sweet, a little sour and oh so good!! You have been warned 😉

Oh!! P.S.S. Guess What!?! I’m finally getting my site designed by someone that knows what they are doing (or in other words, not me). I’m so excited! Yay!! It will be up and coming at the beginning of March sometime. Don’t worry. We’re not taking the sight offline in the process. The first day it’ll be up, we might being fiddling with it a little, but won’t be down for more then a couple of hours before it’s back up and running, and I’ll still be posting. But that won’t be for a couple weeks and I’ll keep everyone posted. I just had to share the exciting news!!

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Pizza Dough

1 package quick rise yeast

2 teaspoon sugar

1 cup warm water

2 1/2 cups all purpose flour

2 tablespoon extra virgin olive oil

1 teaspoon salt


13 ounces Fig Preserve

1 tablespoon extra virgin olive oil

2 1/2 tablespoons honey, divided

13.2 ounces Brie Cheese

3 Granny Smith Apples, sliced thin

1/2 tablespoon water

In a mixing bowl combine yeast, sugar, and water. Set aside until mixture starts to bubble, about 10 minutes.

Add flour.

Oil and salt.

Mix until smooth. Set aside to let dough rest for 5 minutes.

Preheat oven to 450 degrees.

In a small bowl mix 1 tablespoon olive oil and 1/2 teaspoon honey. Set aside.

Pour dough onto a floured surface. Knead 2 to 3 times.

Pat or roll into a round about 12 to 13 inches across. Transfer crust to a lightly greased pizza pan.

Spread Fig Preserve evenly over the top of crust staying about 1/2 inch from the side. Drizzle olive oil/honey mixture over fig layer.

Slice Brie about 1/8 – 1/4 inch thick. Lay cheese over fig preserve to cover almost entire surface without overlapping onto crust.

Bake at 450 degrees for 15 to 20 minutes until cheese and crust start to turn golden brown.

The last 5 minutes of baking start slicing the apples. Pull pizza out of oven and let cool for 2 minutes. Place apple slices evenly over cheese as to cover entire cheese and fig layer but to leave the crust exposed.

Combine remaining 2 tablespoons honey and 1/2 tablespoon water. Drizzle over apples.

Cut and serve.

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A Recipe Snobs Original Recipe. Crust recipe was modified from

Cream Cheese Stuffed Sticky Buns

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This last week has been pretty crazy/stressful/busy. My daughter got baptized on Saturday. That means the whole week was dedicated to cleaning my house so that it doesn’t look like people live here so we could have the lunch-in here afterwards. I really can’t complain though. The day went beautifully and I chose to do things the easy way by doing sandwiches instead of completely catering everything. I did make these sticky buns the night before though, cause being that baking is one of my great loves, I had to have something homemade. I’m happy to say, they didn’t last long.

One problem that I had when trying to figure out what to make was, I wanted to make sticky buns, but at the same time I feel like sticky buns by themselves are lacking something. The problem for me is that all the amazing, yummy goodness is all on top. Right? So then you spend all this time making them, and walk around finding the butts of all the buns strung out all over the house. That severely bothers me. It’s like the people that are constantly swiping their finger across the cake you just finished in order to steal all the frosting (A.E. “My husband”). I feel like screaming, “Eat the whole thing or nothing at all!!”

So I decided to dress things up a bit and fill the center of the rolls with cream cheese. I just have to say, when your spreading the cream cheese cinnamon mixture on the inside of the rolls, you gotta taste test it. I seriously am going to come up with a fruit dip recipe of just the cinnamon and cream cheese mixture. It’s so scrumptious. But to my satisfaction, I did not find the bottoms of the rolls left unconsumed! Yay!!

Now time to relax thanks to having work off for the holiday 🙂 Enjoy!

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Cream Cheese Stuffed Sticky Buns

1 cup warm milk

1/4 cup sugar

1 packet quick rise yeast

1/2 cup warm water

1 tsp vanilla extract

2 eggs

6 tbsp butter, room temperature

4 1/2 cup all purpose flour, plus some for dusting

Caramel Topping (x2)

3/4 cup butter (1 1/2 sticks)

1 tsp vanilla extract

1 cup packed brown sugar

3 tbsp honey

3 tbsp light corn syrup

1/4 cup water

1 1/2 cup chopped pecans

Cream Cheese Filling

8 ounces cream cheese, softened

1 tbsp ground cinnamon

1/2 cup sugar

In a small bowl combine warm milk, sugar and yeast. Set aside until mixture starts foaming, about 10 minutes.

In a large mixing bowl mix together water, vanilla, eggs, and butter. Butter will stay clumpy. Add yeast mixture.

Add 3 cups flour to mixture.

Mix well. Switch to kneading attachment.

Add remaining 1 1/2 cups flour.

Kneed on medium speed until dough is an even consistency, about 2 minutes, or about 5 to 8 minutes by hand. Dough will still be a little sticky. Set aside and let dough rest for about 15 minutes.

While dough is resting make first batch of caramel topping by adding butter, vanilla, brown sugar, honey, corn syrup, and water in a medium saucepan. Cook on medium heat until mixture comes to a boil. Boil for 15 seconds and then take off heat.

Pour caramel into a 9×13 inch pan that has been sprayed with cooking spray and lined with parchment paper. Top caramel with chopped pecans. Set aside.

In a small bowl mix all filling ingredients until smooth. Set aside.

Roll dough out on a floured surface until it reaches about 18” by 14”.

Spread cream cheese mixture evenly onto dough keeping about 1/2 inch away from sides. Roll dough onto itself, starting from the short side, until filling is completely concealed inside the roll.

Using non-flavored dental floss, rap floss around dough about every 1 1/2 inches. Overlap floss and pull to cut dough completely through.

Place dough rolls over pecan caramel layer. You want rolls to be lightly touching, but not crowded.

Cover and let rise in a warm area until rolls have doubled in size, about an hour.

Preheat oven to 350 degrees. Uncover rolls and bake for 30 to 35 minutes until golden brown on top. Let rolls sit until pan is still very warm but can be handled, about 5 minutes. Run a knife along the inside of the pan to separate any sticky areas.

Flip pan over onto a clean surface, so rolls are now upside down. Pull 9×13 inch pan off of rolls. Scoop any pecan caramel mixture out of pan and reapply to top of rolls.

In a medium saucepan make second batch of caramel topping by adding butter, vanilla, brown sugar, honey, and corn syrup (do not add water or pecans to this batch of caramel). Bring to a boil over medium heat and boil for about 60 seconds stirring consistently. Pour over rolls. Serve.

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A Recipe Snobs Original Recipe

Double Peanut Butter Oreo Brownie Bars

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I don’t remember quite how this idea popped into my mind, but I love all things peanut butter. Like I seriously have a secret obsession with anything peanut butter and as I was going through the baking aisle at Fry’s I saw the most amazing creation ever. Reese’s Peanut Butter Chips!! I knew immediately, as I grabbed 2 bags, that I had to incorporate them into something!!

I think from there everything just kind of evolved as I saw the Oreo’s. But to be honest whenever I go into my “creative/inventive” mode, my left brain seems to completely take over and all I can do is try to get my ideas on paper quick enough before the next one floods in. I’m seriously in love with how these turned out though. Crunchy, gooey, peanut buttery, chocolate heaven. Enjoy!!

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Double Peanut Butter Oreo Brownie Bars

18 ounce box brownie mix

2 eggs

1/2 cup creamy peanut butter

3/4 cup sweetened condensed milk

13.2 ounce Mega Stuff Oreo Cookies

1/3 cup Reese’s Peanut Butter Chips

Preheat oven to 350 degrees.

In a large bowl mix brownie mix and 2 eggs.

Mix until dough starts clumping together.

Press into an 8×8 inch pan. Bake for 15 to 20 minutes until edges start to firm and middle is still soft.

Add condensed milk.

And peanut butter.

Mix until smooth.

Take brownies out of oven and spread peanut butter mixture over brownies. It helps if peanut butter is warmed up slightly.

In a ziplock back roughly crush Oreo cookies.

Sprinkle evenly over peanut butter layer. Lightly press down.

Sprinkle peanut butter chips over Oreo layer.

Bake for 10 to 15 minutes more until a toothpick inserted into center comes out moist but not gooey. Let cool for 5 to 10 minutes. Cut and serve.

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A Recipe Snobs Original Recipe

Gluten Free Enchilada Lasagna

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This is one of our family favorites. About a year and a half ago we took my oldest son gluten free. At first it was so hard to adjust, but this is one of the recipes we’ve been able to come up with so he could still enjoy his favorite mexican food dish. If your not gluten free, then you can interchange the red sauce for green sauce, but the green sauce does have wheat so if you’re gluten free stay away from that. Other then that, this is a pretty simple straight forward delicious dish. Hope you like it! Enjoy.

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Gluten Free Enchilada Lasagna

1 1/2 – 2 lbs ground beef

Garlic salt and pepper

28 ounce can diced tomatoes

10 ounce can of red enchilada sauce

about 18 corn tortillas

30 ounce can refried beans

1/4 to 1/2 onion, chopped

1 1/2 cups cheddar or mexican cheese

2.25 ounce can sliced black olives

In a medium saucepan add ground beef. Season with garlic salt and pepper. Brown till meat is completely cooked through. Turn off heat. With a slotted spoon scoop cooked meat onto a plate lined with paper towels.

Drain liquid from diced tomatoes. Combined 2/3 can of tomatoes with the cooked meat. Set aside.

Preheat oven to 350 degrees.

In a 9×13 inch pan, pour about 1/4 can of red sauce into bottom of pan. Add a layer of corn tortillas, breaking some in half to cover the edges so as to cover the entire surface.

Spread cooked meat mixture evenly over corn tortillas. Cover with another layer of tortillas.

Spread refried beans evenly over tortilla layer. Sprinkle onions over beans. Quantity depends on your person preference. I like onions so I did 1/2 an onion. Cover with another layer of tortillas.

Evenly cover last tortilla layer with the remaining 1/3 can of diced tomatoes. Pour remaining sauce over tomatoes.

Top with cheese and olives.

Bake in oven at 350 degrees for 30 to 35 minutes until cheese is completely melted and enchilada dish is completely heated throughout.

Let cool a couple minutes and then serve.

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A Recipe Snobs Original Recipe

Brown Sugar Glazed Banana Bread

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Banana Bread

1/2 cup butter, softened

2 eggs

1 1/2 cups packed brown sugar

1 tbsp vegetable oil

1 tsp vanilla

2 cups flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

3 overripe bananas, mashed

1/2 cup chopped walnuts (optional)

Brandy Brown Sugar Glaze

1/3 cup butter

1/2 cup brown sugar

2 tbsp water

2 tsp Brandy liquor (optional)

1/4 tsp salt

Preheat oven to 350 degrees.

In a large mixing bowl, combined butter, eggs, and brown sugar.

Mix on medium speed until mixture is creamy and well incorporated. Add oil and vanilla.

In a separate bowl mix together flour, baking soda, baking powder, and salt. Add to butter mixture.

Mix until texture in consistent.

Add mashed bananas and mix well.

Fold in walnuts. Pour mixture into a buttered 4×8 inch loaf pan.

Bake bread for 20 minutes, then cover loosely with tinfoil. Continue baking for 30 to 40 more minutes until a toothpick inserted into center of loaf comes out moist but not gooey.

10 minutes before bread has finished baking add all glaze ingredients into a medium saucepan. Bring to a boil. Simmer for 2 minutes until sugar has dissolved. Set aside.

When bread comes out of the oven, poke the top several times with a toothpick.

While the loaf is still in the pan, pour warm glaze over the bread.

Let cool for 10 to 15 minutes before removing loaf from pan. Slice and serve.

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A Recipe Snobs Original Recipe.