Well, we really can't help you unless we know what you're going for.
A few general suggestions:
-If you want the beer nice and dry, don't be afraid to substitute grains or extract for sugar. For most styles, up to maybe 10% sugar is good for a nice dry finish. If you want something in the Belgian sphere, you could go up to 20% sugar, but in that quantity I would wait to add it until after fermentation.
-When designing your recipe, focus on the BU:GU (bitterness to gravity) ratio more than the IBUs, since that will give you a better approximation of "balance" than just IBUs. A "balanced" beer will have a BU:GU maybe in the 0.5 range. Malty beers will be lower (down to maybe 0.2 is as low as I would go for something like a Bock or Scottish Ale). Something 0.75-1.0 would be decidedly bitter (English Bitters, APAs, etc), and above 1.0 you're getting into IPA realms of bitter impression.
-What is your fermentation set up like? Can you ferment at any temperature you want (ie both heatable and coolable controlled chamber)? Is colder easier? Can you only ferment warm? I'd go with a style best suited to your equipment.
-Like these folks have said, if you have a certain style in mind, look through the database on here, Designing Great Beers is a must read if you want to continue building your own recipes, Brewing Classic Styles will help you get started with any style you can think of.
-With any ingredient your adding, ask yourself why you're adding it. If you can't come up with a reason why it needs to be there, it probably doesn't need to be there. Too complicated a grain bill or hop bill, and everything gets muddied down.
A SMaSH is a good place to start, but don't expect to be blown away by it, but rather use it to learn the character of various ingredients to find what you like and what you don't. SMaSH beers can have a surprising amount of complexity, but by the very nature using one malt and one hop isn't going to have as much depth as other beers. Of course, some styles are well suited to SMaSH brewing but most are not. And then once you find a grain and hop combo you like, you can then experiment by adding a single specialty malt, or a second hop varietal, and go from there. If you really want a "house" recipe it'll take time, but that's probably the best way to go about it. Try it with different yeasts, at different temps, and so on.