If your nose objects to the smell of onions, you might want to add some Downey.

I made the tomato pie and the triple chocolate cake - I am so glad you guys liked it. :D Triple Chocolate Cake: 1 (18 ounce) package dark devil's food cake mix 1 (3 3/4 ounce) package instant chocolate pudding mix (devils food flavored if you can find it) 1 cup sour cream 1/2 cup cooking oil 1/2 cup warm water 4 eggs, beaten 1 1/2 cups semi-sweet chocolate chips In a large bowl combine all ingredients except chocolate chips, mix well (about 3-4 minutes). Fold in chocolate chips. Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean. Cool in pan for 15 minutes then turn onto serving plate. And last but not least - Tomato Pie: 1 baked-off deep dish pie crust (I use Pillsbury when I am feeling lazy and bake it off to just done, not browned - don't prick it, just use pie weights or I use a knife to lift the crust to release the steam during baking.) Peel and slice about 6-8 tomatoes. Lay out on cooling racks on cookie sheets and salt heavily - it seems like alot - but this is pulling all of the liquid out of the tomato slices - you don't want a soggy crust. After 15 minutes of draining - blot slices dry with paper towels. Mix 2 cups of shredded cheddar to 1-2 cups of Miracle Whip (I use less - but it's a matter of taste - when I first started making them I used a lot more MW. For those of you interested - I have a recipe for homemade Miracle Whip - it really makes a difference in the taste. Add your tomatoes, I go in a spiral around the crust and one in center - and then alternate the pattern to assure even distribution of tomatoes and easy of cutting with a fork without it spreading all over the plate (at least that is the plan). Smear your cheese/Miracle Whip mixture over the top of the tomato slices, completely covering the top all the way to the crust. Bake in a 350 degree oven for 20-30 minutes, until the cheese is bubbly and brown. Allow to completely cool before serving - or it will make a mess when you slice into it. But if you are like my son - it doesn't matter, he eats the whole thing. Enjoy! Tiffany

These aren't "honey" cornbread muffins but it's my favorite recipe. Always moist. You could use honey instead of the sugar. 3/4 cup cornmeal 1 cup flour 1 cup yogurt 1/4 cup sugar 1/4 cup milk 2 tsp baking powder 1 egg, beaten 1/2 tsp baking soda 1/2 tsp salt 2 Tbsp butter, melted Mix all ingredients just enough to blend. Pour into greased 9x9 pan and bake at 425ð for 20 min. Cut in squares and serve with hot butter.

My DD used to use the corn bread mix to make this casserole when we had a houseful of hungry teens to feed: CORN DOG CASSEROLE (12 servings) 1 cup thinly sliced celery 1 1/2 cups chopped onions 3 Tbs. butter or margarine 1 1/2 lbs. hot dogs 2 eggs 1 1/2 cups milk 1/2 tsp. sage or poultry seasoning (I only use 1/4 tsp.) 1/4 tsp. pepper 2 packages (8 ½ oz. each) corn bread/muffin mix 2 cups (8 oz.) shredded cheddar cheese, divided In a skillet, saute celery and onion in butter or margarine over med-low heat until soft but not browned. Place in bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup of mixture. In a large bowl, combine eggs, milk, sage and pepper. Add the larger quantity of the hot dog mixture. Stir in corn bread mixes and 1 1/ 2 cups of cheese. Spread into a shallow greased 3 quart baking dish. Top with the 1 cup of reserved hot dog mixture and 1/ 2 cup of cheese. Bake, uncovered at 400 degrees for 30 minutes or until golden brown.