Elizabeth Davis moved from Pell City to Jacksonville in 2004.  By the time she’d been at Jacksonville State University three years, she’d met and later married JSU alum Matt Snapp. They’ll be married eight years in May.

When Elizabeth became a mother, she found it necessary to put her education on hold. She and Matt are parents of two children who attend Kitty Stone Elementary.

She’s a familiar figure at Kitty Stone as a volunteer. Putting together folders that students take home with them is one of her volunteer duties. The folders contain the students’ homework assignments and grades, as well as other pertinent information for parents.

Although her children are young, Elizabeth said she’s volunteered at the school long enough to be grateful for the teachers there.

“After seeing how hard they work, I can see that they’re not appreciated enough,” she said.

She’s a member of Eagle Pointe Baptist Church, where she helps with the women’s ministry and volunteers in the childcare department. She was a member of Delta Zeta at JSU and previously worked in the vision center of Walmart in Jacksonville.

Elizabeth was born in Birmingham and grew up in Leeds. She graduated from Victory Christian High School in Pell City.

Her mother, Lynn Moore Davis, and her father and step-mother, Randall and Joan Davis, live in Jacksonville. Her sister, LeAnne Vice, lives in Southside.

Elizabeth likes to plan outings for her family especially Disney vacations. She enjoys walking with friends and reading in her spare time. Spending time with her family is most important to her.

Some of her family’s favorite recipes are Potato Soup, which is cooked in a crock pot, Vegetable Soup, and Veg-all, a staple in the Snapp home for any holiday.

(Contact Margaret at pollya922@gmail.com)



(In the crockpot)

1 - 30 oz. bag frozen hashbrowns

1/3 c. chopped onion

2 cans broth

1 can cream of chicken soup

1 pkg. cream cheese


Shredded cheese

   Add all ingredients to crockpot. Cook on low for 6-8 hours. Add bacon and shredded cheese on top.


2 cups Cheezits

4 cans Veg-all

½ cup mayonnaise (Bama is my favorite)

2 cups cheddar cheese

Sm. onion

Chop onion. Drain Veg-all. Crush Cheezits. Mix ingredients. Add all ingredients, except Cheezits, into a casserole dish. Cook for 30 minutes at 350 degrees. Add a layer of Cheezits on top and cook for 5 more minutes at 350 degrees.


1 lb. ground beef

2 - 14.5 oz. cans triple succotash

2 cans Veg-all

1 - 64 oz. bottle tomato juice

1 sm. onion

Chop onion. Brown beef with the onion.  Add other ingredients to a large pot on low heat. Bring to a boil.