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 πŸ˜‰

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.Β Crust recipe was modified from


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

Extreme BLT

Hey Guys, Just thought I’d quickly shoot one more recipe your way before Father’s Day tomorrow. My man is in love with all things spicy, so the thought hit me to put a little spin on one of our all time favorite sandwiches. I resisted the urge to throw some jalapenos on there, being that it’s kind of a breakfast sandwich, and I felt that might have been a little too much. But the pepper jack cheese and spicy ranch does give a really yummy kick to this traditional favorite.

Let me know what you think!! Enjoy your Saturday and Happy Father’s Day!!

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Extreme BLT
serving size: 1 large sandwich

2 pieces of Sheepherder Bread or bread of your choice
Spicy Ranch Dressing
1 tomato, sliced
1/2 an avocado, sliced
3 or 4 leafs of iceberg lettuce
2 slices of pepper jack cheese
6 pieces of bacon
ground black pepper

Prepare and slice tomatoes, avocado, lettuce, and pepper jack cheese. Set aside.

Coat 1 side of each slice of bread with first a thin layer of mayo, and then a little bit thicker layer of spicy ranch.

Here is about what you want to aim for. Thicker then the mayo, but just enough to give your sandwich some pop. Probably about 1 tablespoon of mayo to 2 or 3 tablespoons of spicy ranch per slice. Set aside.

Begin to brown bacon over medium to medium high heat, seasoning each side with ground black pepper. Flip as needed.

As bacon is cooking, start assembling sandwich by first layering lettuce over the bottom slice of bread. Then topping with sliced avocado. Set aside.

Place cooked bacon onto a plate lined with paper towels. Pat off access grease then immediately place onto avocado slices and top with pepper jack cheese.

Top cheese with tomato slices and add final slice of bread. Serve immediately while bacon is still hot.

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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 πŸ˜‰

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 πŸ™‚ And Good Luck!!

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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.

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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 πŸ™‚ 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 πŸ™‚ Enjoy and hoping you an amazing Monday!!

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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.

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Kebab recipe from Sauce recipe from

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4th of July Line Up!!

What are you doing for the 4th of July?! Not sure yet? Well, here are some recipes to get your creative juices flowing. Chances are that you are either throwing, or going to a barbecue. So here are some awesome dishes and sides for a barbecue. Not to mention some super yummy patriotic desserts πŸ˜‰ Hope this gets you thinking, and will have more 4th of July recipe’s to come in the next week!! (Please forgive the quality in some of the pictures. Some are from when I started the blog, but I wanted to include them cause I still absolutely love the recipe.)

Barbecue Dishes & Sides
Jack Daniel’s Glazed Ribs

Frog Eye Salad
Creamy Pasta Salad
The Man-Burger (Favorite Burger Recipe of All Time!!)
Cranberry Broccoli Salad
Rich ‘n’ Cheesy Macaroni
Patriotic Desserts
Root Beer Float Cupcakes
S’mores Stuffed Brownies
Death By Oreo Cupcakes
Fireworks Cupcake Towers

California Salad

I’m back!! I took a little vacation to go take care of my little sister, who just found out that she’s pregnant! Yay!! They have been trying to get pregnant for about a year and a half, so we are all super excited for her πŸ™‚ So I went up for the week to take care of her, fix her meals, help clean up, etc. She gets morning sickness pretty bad, so I had to go fulfill my big sister role.

But, now that I’m back, I figured I’d post a super easy, completely delicious salad recipe!! This is my favorite salad of all time. It’s crunchy from the walnuts, a little bitter from the gorgonzola, and tangy sweet from the Raspberry Walnut Vinaigrette. Not to mention, it’s packed with flavor!! Simply amazing! Enjoy πŸ™‚

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California Salad
     4 cups mixed salad greens
     2 tablespoons chopped walnuts
     6 slices roma tomato
     2 tablespoons crumbled gorgonzola cheese

Raspberry Walnut Vinaigrette
     1 cup raspberry jam
     1/4 cup cold water
     1 tablespoon apple cider vinegar
     1 teaspoon walnut oil
     kosher salt to taste
     freshly ground pepper to taste
     1/4 cup canola oil

Toss the salad greens and walnuts together in a bowl. Top with tomato slices and sprinkle with cheese. Set aside.

Prepare Raspberry Walnut Vinaigrette by combining the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add the canola oil slowly, whisking constantly until blended. Drizzle vinaigrette over salad and serve immediately.

Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.

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Recipe from