Bio: Hey Honey Pies!! Hope you don't mind me calling you that. I'm Monique, the slightly crazy chick that's going to guide you through all of these tried and true recipes! We're gonna have fun, laugh a little, and create some downright delicious dishes! Grab a recipe and lets go!!

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    Dessert Kabobs (Strawberry Shortcake Kabobs)

    May 22nd, 2015

    If you’re on my mailing list (and I hope you are!) then you already know I’m doing nothing but kabobs for this memorial day. I’m keeping it simple since it will be just my family this year.

    strawberry shortcake dessert kabobs recipe 9

    I’m doing some chicken kabobs , vegetable kabobs, fruit kabobs, and for dessert I’m doing a few of these super cute strawberry  shortcake kabobs.

    strawberry shortcake dessert kabobs recipe

    Aren’t dessert kabobs adorable?! Heck you can throw anything on a stick and my family will love it. I made this strawberry shortcake kabobs one year for 4th of July and everyone loved them.

    strawberry shortcake dessert kabobs 1

    Honestly I wasn’t expecting them to get any kind of raved reviews, shoot I just thought they looked pretty and had some strawberries to get rid of.

    strawberry shortcake dessert kabobs

    So here I am making them again for you guys! Kids love these little cuties. My hubby thought I should make some kind of sweet cream cheese dip to go along with these instead of doing the marshmallows, but Isaac thought the marshmallows were perfect.

    strawberry shortcake dessert kabobs 5

    The cake for this recipe is one of my favorites for strawberry shortcakes! It’s dense, moist but not fluffy. Which works great for skewering cake cubes. Of course you could use a box cake or a ready-made poundcake but I just love this easy, one bowl recipe.

    strawberry shortcake dessert kabobs 2

    You can drizzle them with white chocolate or milk chocolate! Both would be heavenly.

    strawberry shortcake dessert kabobs recipe 1


    Easy cream cheese cool whip dip Dip

    Wanna serve these kabobs with a dip instead of using marshmallows? No prob! Simply thread the cake cubes and strawberries on a tooth pick.  Mix together 8 oz. cream cheese, 8 oz cool whip, and 1/2 cup powder sugar until creamy. Refrigerate until chilled.

    Wanna serve these in bars? No prob! Check out my strawberry shortcake bars recipe!

    strawberry shortcake bars recipe

    Watch me make these strawberry shortcake kabobs from start to finish!

    Dessert Kabobs (Strawberry Shortcake Kabobs)
    Serves: 15 kabobs
    • ½ cup butter, softened
    • 1 cup granulate sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1½ cup all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup milk
    • 1 pint jumbo strawberries, sliced widthwise (discarding the tips and tops)
    • 1 bag jumbo marshmallow
    • 1 cup white chocolate morsels, melted according to package directions.
    • 6 inch skewers
    1. Preheat oven to 350 F.
    2. Line a 9 x13 pan with greased parchment paper. Set aside.
    3. In a large bowl cream together butter and sugar.
    4. Add eggs and beat well after each egg.
    5. Fold in vanilla extract.
    6. Add flour, baking powder, salt and milk.
    7. Mix well until combined.
    8. Spread batter evenly into prepared pan.
    9. Bake for 18-20 minutes or until edges of cake are golden.
    10. Let cake cool completely.
    11. Lift cooled cake from pan and carefully cut into 1.5 inch cubes.
    12. Thread the skewers starting with the marshmallow, cake, and strawberry. Repeat pattern.
    13. Placed finished skewers a pan lined with parchment paper.
    14. Drizzle the kabobs with melted white chocolate.
    15. Store in the fridge.
    16. When ready to serve let sit at room temperature for a few minutes.


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    Easy, Homemade Macaroni and Cheese

    May 19th, 2015
    “Easy, creamy, homemade macaroni and cheese that kids and adults will both love!  Simply throw all the ingredients in a skillet! Simple, quick and wholesome! 

    As much as I’m a fan of the southern baked  style of macaroni and cheese, I’m equally devoted to the creamy, cheesy stove top version.

    easy macaroni and cheese recipe

    Matter of fact, I’m pretty sure I like mac n cheese in whatever form is chooses to come in. Sadly, even the deep fried version.

    For a while Isaac would only eat the blue box kind. Well hello there childhood! It’s my fault though. As with most kids it was the first mac n cheese he’d ever eaten and therefore NOTHING could rival it.

    macaroni and cheese recipe easy 9

    Can’t blame him too much because gosh I use to love that stuff. Now I can’t handle the taste of the cheese powder. Guess I’m getting old.

    macaroni and cheese recipe easy 0

    I let him make macaroni and cheese for dinner a few years ago and he’s never asked for the blue box version again. Seriously. It’s like he just forgot all about it once he learned how to make his own. Wish everything was that easy.

    easy creamy macaroni and cheese recipe easy 2

    I’d like to think it’s because this creamy, stove top macaroni and cheese is just as good as the boxed stuff in the store. And it’s a double win because it doesn’t contain all the artificial yellow powdery stuff and other chemicals.

    easy macaroni and cheese recipe 1

    Customize it with your favorite cheeses and you’ll be in heaven! When I make this for myself I ALWAYS go with a blend of smoked cheeses. SOOOO good but for the boys we stick to sharp cheddar and mild white cheddar or Monterey jack.

    macaroni and cheese recipe easy 4

    Ethan likes it with Horizons organic american cheese slices.

    I love that this macaroni and cheese can all be thrown in one skillet and cooks up super quick. It also doesn’t contain eggs like many homemade stove top mac n cheese recipes.

    Watch me make this easy macaroni and cheese from start to finish!

    easy macaroni and cheese
    Serves: Serves 6
    • 2 cups water
    • 1½ cups chicken broth
    • 5 oz evaporated milk
    • ¾ cup whole milk (divided)
    • 3 cups elbow macaroni, uncooked
    • 2 tablespoons butter (optional)
    • 1 cup sharp cheddar cheese (can use more), shredded
    • 1½ cups mild white cheddar cheese (can use more), shredded
    • ⅛ teaspoon smoked paprika
    • ¼ teaspoon ground mustard
    • salt & pepper
    1. In a large deep skillet, add water, chicken broth, evaporated milk, ½ cup of whole milk, and elbow macaroni.
    2. Bring to a boil and immediately reduce heat to a simmer. (Watch carefully it will overflow if you let it boil to rapidly)
    3. Cook until al dente while stirring constantly.
    4. Remove from heat and let sit for a few minutes until some of the liquid has absorbed.
    5. Stir in butter if using.
    6. Add the cheeses a little at a time while stirring.
    7. Add in enough of remaining milk to create a creamy sauce. (You can place the pot back on the heat on low if you need more heat to melt the cheese)
    8. Stir in smoked paprika and ground mustard.
    9. Stir in salt and pepper to taste.
    10. Serve immediately.
    11. (To reheat, place in a microwave safe bowl. Stir in a little milk to make it creamy and microwave until warm)
    You can add a little cornstarch if you find the sauce to be a bit loose. I never have to though since I let it sit for bit.

    Be sure to add the salt and pepper to help bring out the flavor.



    Old Fashioned 7-Up Pound Cake

    May 6th, 2015
    “Old fashioned 7-Up pound cake recipe made from scratch the southern way! Velvety soft, moist and finished off with a classic 7-up  glaze!”

    My grandma Barb’s homemade 7-up pound cake is THE TRUTH. But mine…is better! *drops mic* Love you grandma but this 7-up pound cake is out of this world good!

    It still packs in all the flavor of a good old fashioned 7-up poundcake but the texture is incredible thanks to one of my favorite pound cake ingredients, heavy whipping cream!!

    7-up poundcake recipe

    I don’t think my grandmother has discovered the magic of heavy whipping cream in pound cake yet. She made 7-up pound cake ALL.THE.TIME. when I was growing up.

    Like seriously y’all there really was a 7-up pound cake made every doggone week! We ate it plain most of the time but occasionally it was drizzled with a glaze or we’d top it with fresh strawberries and cool whip.

    7-up poundcake recipe

    This year was actually my first time  ever making a homemade 7-up pound cake. I don’t know what took me so long.

    The sweet, comforting, familiar aroma had my house smelling like vanilla, sugar and lemons all day! This classic 7-up pound cake is a true winner! It only gets better the next day!

    7-up poundcake

    If you’ve never experience a true 7-up pound cake them let me be the first to introduce you to a cake that could easily become your favorite! My little Ethan couldn’t get enough!  It’s velvety soft, sweet, and bursting with a lemon lime flavor.  Adding the soda really gives this cake a great texture and flavor.

    Don’t worry if you’re not fan of 7-up because I’m not either, yet this cake is still one of my favs!

    7-up poundcake homemade

    Some say that you can replace the 7-up with any kind of lemon lime flavored soda but to many (southerners mainly) that is an abomination and it MUST be made with 7-up. Ehh I’m not getting into that one.

    Just make the cake Annie-Mae! You might just love me for it!

    Watch me make this homemade 7 -Up pound cake from start to finish!

    4.8 from 4 reviews
    7 Up Pound Cake
    Cook time
    Total time
    • 1 cup unsalted butter, softened
    • ½ cup butter-flavored shortening
    • 3 cups granulated sugar
    • 5 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon extract
    • Zest of 1 lemon
    • Zest of 1 lime
    • 3 cups all-purpose flour, sifted
    • ½ teaspoon salt
    • ¼ cup heavy whipping cream
    • 1 cup 7-Up soda
    • 7-up glaze (1 cup of powdered sugar mixed with 2 tablespoons of 7- up)
    1. Preheat oven to 325 F.
    2. Generously grease and lightly flour a bundt pan. Set aside.
    3. In a large bowl, cream together butter, shortening and sugar.
    4. Mix in the eggs one at a time.
    5. Fold in the vanilla extract and lemon extract.
    6. Fold in the lemon zest and lime zest.
    7. Gradually add in the flour and salt and mix until combined.
    8. Mix in the heavy whipping cream and 7-up until well combined and batter is fluffy.
    9. Spoon batter into bundt pan.
    10. Bake for 1 hour and 10-15 minutes (check on it after the 1 hour mark) or until knife inserted into middle comes out clean.
    11. Let cake sit in pan until pan is warm to the touch.
    12. Remove from pan and place on a cooling rack until completely cooled.
    13. Drizzle with 7-up glaze if desired.



    Honey Teriyaki Baked Salmon Recipe

    April 22nd, 2015
    “The best baked salmon recipe ever! Honey Teriyaki Baked Salmon is easy, quick and flavorful. The perfect weekday dinner!”

    Last week me and a few of my favorite gal cousins got together for a seafood birthday dinner. We don’t get to hang out as often as I’d like but when we do it’s pretty epic!

    Tons of food, tons of laughter, tons of reminiscing, tons of sisterly encouragement! It’s truly soul food with those crazy chicks. Aren’t they pretty? Gosh I’m so blessed to have them!

    divas can cook

    Well I was in charge of bringing honey teriyaki salmon, creamy cole slaw, tarter sauce and cocktail sauce. Of course we went the homemade route for the entire spread because my grandmother’s raised “Is that from scratch?” eyebrow is etched in our memory.

    Everything was so good! I posted a photo of the spread on my instagram account! Speaking of instagram are you following me on instagram yet? : )

    divas can cook

    This honey teriyaki baked salmon recipe got raved reviews as always! I’ve posted this salmon on my blog a loooooong time ago and for that reason it often gets lost in the shuffle.  I never got around to posting a video for it until now!

    honey glazed salmon recipe

    Since last week I’ve made this salmon twice, that’s how good it is! My husband LOVES this salmon which mean a lot being that he not a fish fan at all.  I served it with yellow rice and roasted vegetables for lunch today and it was incredible!

    honey glazed salmon recipe 7

    This honey teriyaki salmon is full of flavor and it only get better as it sits. Make the sauce mixture a day ahead if you can.

    honey glazed salmon recipe 2

    The flavor is sweet, smokey, and tad bit spicey.  My cousin says it tastes like jerk salmon but I’ve never had that before to compare it too. You be the judge!

    Watch me make the best honey teriyaki baked salmon from start to finish!



    5.0 from 3 reviews
    Honey Teriyaki Baked Salmon Recipe
    Cook time
    Total time
    • 1.5 lbs (about 5) salmon fillets, thawed and pat dry
    • Spice rub (1/2 teaspoon smoked paprika,1/2 teaspoon garlic powder, ¼ teaspoon black pepper, ½ teaspoon salt)
    • sesame oil, for brushing on salmon
    • 1 cup honey
    • ½ cup soy sauce
    • ½ cup pineapple juice
    • ¼ cup brown sugar
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon white distilled vinegar
    • 2 teaspoons sesame oil
    • 1 teaspoon black pepper
    • ½ teaspoon cayenne pepper
    • ½ teaspoon smoked paprika
    • ¼ teaspoon garlic powder
    1. Preheat oven to 400 F.
    2. Line a casserole dish with foil paper (optional for easier cleanup).
    3. Place salmon fillets in casserole dish.
    4. Brush salmon very light with sesame oil.
    5. Sprinkle generously with spice rub mixture.
    6. Set aside.
    7. In a saucepan over medium low heat, add honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, sesame oil, black pepper, cayenne pepper, and smoked paprika.
    8. Stir to combine.
    9. Bring to a very light simmer.
    10. Let simmer for 10-15 minutes. Do not boil.
    11. Remove sauce from heat and let cool until warm.
    12. Pour over salmon.
    13. Bake for 10-14 minutes or until fish is tender and flaky.
    14. You may also broil on low for the last few minutes to thicken up the sauce, but keep a close eye on it.
    15. Remove salmon from oven and let sit for a few minutes. Sauce will thicken as it sits.
    16. Serve!


    Easy Rainbow Cake…From Scratch!

    April 17th, 2015
    “How to make a rainbow cake from scratch, easily!! Fail-proof  buttermilk vanilla cake recipe that’s delicious, easy and downright impressive!” 

    Listen, I don’t know too many foods that can make you feel all cheery inside than the sight of a beautiful, bright rainbow layered cake!

    homemade rainbow layer cake recipe 2

    Just look at all those happy vibrant colors!! Wouldn’t you feel special if someone made this for you? Especially if you thought you were receiving just a regular ol cake? I know I would!homemade rainbow layer cake recipe 4

    I made this rainbow cake this morning for my boys and they thought I was the coolest mom EVERRRRR! *toot toot*

    rainbow cake recipe

    They were so impressed and was all like “oh my God how did you make this!?”,  “You’re the best mom on this earth”, “You’re prettier than Beyonce mom!”, “I hope my wife is just as fabulous as you are!”…. Ok I added those last two lines but still… get the point…they were like, really happy.

    rainbow layer cake recipe

    The last time I made something rainbowish on my blog was when I made these rainbow (tie dye) cupcakes for Isaac when he was potty trained.

    rainbow cupcakes recipe

    Wow how time flies! Now I’m potty training Ethan!

    rainbow layer cake recipe

    Well this homemade rainbow cake is super simple to make just like those cupcakes!

    I like to use my grandmother’s homemade buttermilk vanilla cake for this recipe. Most recipes I’ve seen online for rainbow cakes use a couple of box cake mixes to make the process easier.  I’m not knocking the box cakes at all honey if that’s your thang, do what you gotta do! It’s hard out here!

    homemade rainbow layer cake recipe

    But this buttermilk vanilla cake is so freakin easy there’s really no reason to pull out those box cake mixes. Save them for another day.

    Did I mention that this cake recipe is a one bowl deal? (YESSSS GAWD!!!)  It has a light old fashioned vanilla-ish taste but not too intense.

    homemade rainbow layer cake recipe 3

    It’s kind of a cross between a white cake and a hummingbird cake in flavor. It’s one of my go-to cake flavors whenever I’m making something for a crowd.  It’s simple, tender, delicious and pairs up with pretty much any frosting flavor under the sun.

    rainbow cake recipe

    I rrrrreally like it with cream cheese frosting though. Makes it taste all complicated and stuff. And since there’s a lot of frosted layers with this cake you might as well make a really good, but not to sweet frosting right?

    homemade rainbow layer cake recipe 5

    I’m really selling this cake recipe aren’t I? Ha! Well might as well add another great thing I love about it: It’s VERY forgiving if you overmix it! Huge bonus since we’ll be doing a lot of stirring when we add in our food coloring.

    homemade rainbow layer cake recipe 1

    Make this cake for someone special. Even better if it’s a raining day! It will bring on a smile for sure!

    Watch me make this easy rainbow cake recipe from start to finish!

    4.9 from 7 reviews
    Easy Rainbow Cake...From Scratch!
    Cook time
    Total time
    Serves: 1 cake
    • 2½ cups white granulated sugar
    • 1 cup butter, softened
    • 3 eggs
    • 1 tablespoon vanilla extract
    • 1 cup buttermilk
    • ¼ cup heavy whipping cream
    • 3 cups all purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • Food coloring: red, yellow, blue, green
    • 12 oz cream cheese, softened
    • 1½ cups butter, softened (do not melt)
    • 6 cups powdered sugar
    • 1 tablespoon vanilla extract
    1. Preheat oven to 325 F.
    2. Generously grease and flour 6 (9-inch cake pans.) I only had 3 pans so I had to bake in two rounds.
    3. In a large bowl cream together sugar and butter.
    4. Mix in eggs until thoroughly incorporated.
    5. Mix in vanilla extract, buttermilk and heavy cream.
    6. Mix in half of the flour, baking powder, and salt.
    7. When mixture is combined, mix in the rest of the flour.
    8. Divide the batter into six bowls (about 1 cup of batter per bowl)
    9. Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet. (see note on how to make colors)
    10. Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin)
    11. Bake for 10-15 minutes or until center is set. Do not overbake. Keep a close eye on them as some ovens run hotter and these are thin layers.
    12. Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
    13. Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans.
    14. Place on a cooling rack and cool completely.
    15. Meanwhile make the cream cheese frosting by creaming together cream cheese and butter.
    16. Mix in powdered sugar and vanilla.
    17. Place the violet layer down first and frost. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. (frost between each layer)
    18. Place a thin coat of the icing on the cake to create a crumb coat. This will make the cake even all around and seal any loose crumbs.
    19. Once the crumb coat is set, finish frosting the cake.
    20. Slice & serve!
    21. (To create more defined layers of frosting between the colors, place the frosted cake in the fridge to allow the cream cheese frosting to firm up before slicing)
    Colors: Be sure to add in enough food coloring to the batter to make the colors very vibrant. To make orange, create a vibrant yellow and then add drops of red until you have orange. To make violet make a vibrant red and add drops of blue.