Prepare cornbread mix as specified on the box but cut back on the water in the recipe. Add a little Black Bean & Corn Salsa or Hot Pepper Jelly (or both) to the cornbread mix. Mix well and spoon into greased muffin tins. Bake as directed. When muffins are almost done, sprinkle tops with shredded cheese.

1 package of your favorite muffin mix
1 jar of your favorite Chef Harv's jam or jelly

Make muffin mix as directed on package.

If muffin recipe requires sugar, adda little less than recipe requires. Fill muffin tins half full with muffin batter.Add 1 tablespoon of your favorite jam or jelly. Top with more muffin batter. Bake as directed. Let cool and serve.

Chicken breast
Chef Harv's Rosemary Peach Conserve or Hot Pepper Jelly
Wine
Favorite pasta

Salt, pepper and season chicken breast with herb mixture. Pan fry or broil chicken until done. Mix one cup Chef Harv's Rosemary Peach Conserve and one cup of wine. Reduce until sauce thickens. Dice chicken breast and place on pasta and pour sauce over. Garnish with fresh herbs.

2 slices of bread (any type you like, if homemade, slice thin)
2 spoonfuls of your favorite Chef Harv Jam, Jelly or Apple Butter
1 egg
1 ounce of milk
Butter

Make a jam sandwich. Mix egg and milk in bowl big enough to put sandwich in. Dip your sandwich in the egg and milk batter. Preheat nonstick pan to 350°F or medium high. Add a "dab" of butter to pan and fry your sandwich till golden brown on one side, flip over and do same to other side. Serve sliced in triangles and sprinkle a little powdered sugar over top.