1 pkg. brownie mix
1 pkg. semi-sweet chocolate chips
1/2 bag of mini marshmallows
1/2 pack of one sleeve of graham crackers (crumbled into small chunks)

Bake brownies according to mix. Once they are done immediately after removing from oven, sprinkle graham crackers, chocolate chips and marshmallows over brownies. Place brownies back in oven for about 2- 5 minutes, just until marshmallows begin to melt a bit. Let cool, cut and enjoy with a glass of milk, scoop of vanilla ice cream or cup of coffee.

1/4 cup brown sugar
1/4 cup water
1 bag microwave popcorn (any flavor)
1/2 cup whole or chooped pecans or peanuts (or your favorite nuts)

Microwave popcorn according to directions, once done place in large bowl and set aside. In small saucepan boil brown sugar and water until mixture becomes a thick glaze. Mix 1/2 cup of chooped nuts with popcorn, take a tablespoon and drizzle glaze over popcorn mixture. Shake bowl slowly or use a large wooden mixing spoon that has been sprayed with non stick spray to mix popcorn, glaze and nuts together and enjoy!

Ingredients:

5/6 lb spare ribs
2 tbsp fermented black beans
1/2 tbsp minced garlic
1 red chilli, shredded

Marinage: (at least for 1/2 hour)

1-1/2 tbsp light soy sauce
3/4 tsp sugar
1 tsp of wine (Chinese)
1/2 tsp salt
Dash of sesame oil
Dash of white pepper
2-1/2 tsp of cornstarch
2 tbsp of oil

Steam in wok for 15 minutes.

Chicken in Black Bean Sauce

1/2 lb chicken meat
1 green chilli pepper shredded
2 red chilli peppers shredded
1/2 tbsp shredded ginger
1-1/2 tbsp of fermented black beans, minced
1/2 tbsp minced garlic

Marinade:

1 tsp of light soy sauce
1/6 tsp of salt
1/6 tsp of sugar
1/2 tsp of cornstarch
2 tbsp of oil

Marinade the chicken meat for ten minutes, then stir fry chicken with 3 tbsp of oil
and minced garlic until nearly cooked. Add green and red chilli. Sizzle 1 tsp wine
and server hot.

Enjoy…

Ingredients:
• 1 pkg yeast
• 1/4 cup warm water (105-115°F)
• 1-1/3 cups lukewarm milk
• 2 eggs
• 1/2 cup sugar
• 1/2 tsp salt
• 4-1/2 cups sifted flour, approx.
• 1 tsp powdered cardamom
• 1/3 cup soft butter
• 1/4 cup slivered almonds

Method:
• Add yeast to warm water, stir until dissolved. Add lukewarm milk. Beat 1 egg and sugar together, add milk mixture, salt and some of the flour. Stir to mix. Add cardamom and enough flour to make a soft dough. Knead vigorously until thoroughly mixed. Add butter. Knead until dough no longer sticks to sides of bowl. Cover. Let rise in warm place, 85°F until doubled in size, about 45 minutes. Punch down. Divide into 3 equal parts, shape each into a long strand.
Braid strands to form a loaf. Cover. Let rise again until doubled in size. Brush with slightly beaten egg. Sprinkle with almonds. Bake in moderate oven, 350°F about 30 minutes or until golden brown. Cool. Makes 1 loaf.

1. Take as many jalapenos as you want, I usually do 6,makes 12. Cut the pepper in half, and deseed…WARNING: do NOT touch eyes after doing this, lol…ask me how I know this! LOL!
2. Spread philly cream cheese to fill the half.
3. Wrap with half a slice of bacon and secure with a toothpick.
4. Place on hot grill until bacon is crispy..TADA! They are AWEsome!

GINGER PLUM CHICKEN
2 tablespoons cooking oil
1 tablespoon thinly sliced fresh ginger
8 ounces chicken (boneless breast or thigh), cut into strips 1 inch thick
3 tablespoons LEE KUM KEE Premium Brand Oyster Sauce
1/2 cup red bell pepper, cut into 1-inch cubes
1/2 cup green pepper, cut into 1-inch cubes
1/2 cup carrots, cut into 1-inch strips
3 tablespoons LEE KUM KEE Plum Sauce
1 green onion, chopped

1. Heat wok or skillet until hot. Add oil, ginger,chicken and LEE KUM KEE Oyster Sauce; cook until chicken is half done.

2. Add bell peppers, carrots and LEE KUM KEE Plum Sauce; stir-fry 30 seconds. Add chopped green onions and stir-fry until chicken is cooked through

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