99. Ooey Goey Butter Cookies

Saw these on Pinterest...hope they are good!!

INGREDIENTS:

1/2 cup softened butter
8 oz cream cheese
1 egg
1/4 tsp vanilla extract
1 yellow cake mix box
1 cup powdered sugar

DIRECTIONS:

1. Combine butter, cream cheese, egg, and vanilla in a bowl and use mixer until light and fluffy.
2. Stir in the dry cake mix until the dough becomes thick but smooth.
3. Pour powdered sugar into a separate bowl and set aside.
4. Scoop a spoonful of the cookie dough and roll into a ball, then dip in the powdered sugar until fully covered.  If you want easier dough to work with for rolling, chill in the refrigerator for 30 minutes.
5. Place cookie balls on baking sheet and bake at 350 degrees for 12 minutes.

98. Thai Margarita

INGREDIENTS:

1800 tequila
agave nectar
sour mix
fresh lemon juice
basil leaves

97. Energize Me Juice

INGREDIENTS:

2 pears
1/4 pineapple
2 apples
1 inch ginger root, grated

DIRECTIONS:

Blend all ingredients and serve chilled.

96. Green Power Punch

INGREDIENTS:

3 cups kale
3 cups spinach
3 stalks celery
2 apples
1 cucumber
1 cup parsley

DIRECTIONS:

Blend and serve chilled.

95. 8 Can Taco Soup

INGREDIENTS:

1 (15oz) can black beans, drained and rinsed
1 (15oz) can pinto beans, drained and rinsed
1 (14.5oz) can petite diced tomatoes, drained
1 (15.25oz) can sweet corn, drained
1 (12.5oz) can white chicken breast, drained
1 (10.75oz) can cream of chicken soup
1 (10oz) can green enchilada sauce
1 (14oz) can chicken broth
1 packet taco seasoning


DIRECTIONS:

1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally.
3. Serve with tortilla chips.

94. Pecan Pie Bars

INGREDIENTS:

1 can crescent rolls
1/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

DIRECTIONS:

1. Head oven to 350 degrees F.
2. Unroll dough and press in bottom and 1/2 up sides of a 9x13in pan.  Firmly press perforations to seal.  Bake 8 minutes.
3. Meanwhile in a medium mixing bowl, mix remaining ingredients.  Pour filling over partially baked crust.  Bake 18 to 22 minutes longer or until golden brown.
4. Cool completely, about 1 hour, and cut into bars.

93. Tandoori Summer Squash

INGREDIENTS:

1 large summer squash, weighs ~800mg
3 tbsp vegetable oil
5 cloves garlic, smashed
.5 inch ginger, grated
1 tsp red chili powder
1 tbsp cumin seeds
2 green chili peppers, finely chopped
1 tsp garam masala
1 tsp dried fenugreek leaves
salt and pepper to taste

DIRECTIONS:

1. Preheat your oven to the highest setting.
2. While the oven is heating, roast your cumin seeds in a dry frying pan over medium heat.  When the seeds begin to smoke, remove the pan from the heat.  Be sure to move the cumin seeds around in the pan so they roast evenly.
3. Grind the cumin seeds to a fine powder using a pestle and mortar or spice grinder.
4. Now peel the squash and cut it length-wise down the middle.  Remove the seeds and cut the squash into inch pieces (tikka).
5. Coat the squash with the oil, cumin powder, chili powder, garlic, ginger, and chopped green chilis in a roasting pan.
6. Place in the oven and allow to cook for about 15 minutes.  Open the oven and stir the squash around in the pan and then cook for another 15 minutes.
7. Sprinkle the squash with the dried fenugreek leaves, the coriander leaves, and salt and pepper to taste.
8. Serve with white or saffron rice.