Spring-Time Chocolate Chip Cupcakes

Friday on MOMS CRAZY COOKING.. Recipe Only
and this is a re-peat recipe (except with SPRING chocolate chips)
See original recipe and post here! ENJOY!
(these CUTE chocolate chips were found at Target)

Recipe shared at: GCC Recipe Swap, Sweets This Week, Sweet Tooth Friday,

Mud Pie from Disney's Princess Tiana

My girls bought me this wonderful cookbook for Christmas The Princess and the Frog: Tiana's Cookbook: Recipes for Kids (Disney Princess: the Princess and the Frog) (Hardcover). We have been wanting to cook out of it ever since. We tried one of the recipes (didn't go too well), but we didn't want to give up, so this weekend we made two more things from the book and LOVED both of them! Here is the first recipe and then we will be sharing the Berry Cobbler very soon!

Mud Pie

adapted from The Princess and the Frog: Tiana's Cookbook: Recipes for Kids (Disney Princess: the Princess and the Frog) (Hardcover)

1 1/4 cups of crushed graham crackers (we used pre-crushed)

6 tbsp melted butter

1 quart Chocolate Chocolate Chip Ice Cream

1/2 cup chocolate fudge topping

1/2 cup semisweet chocolate chips

1 tub Cool Whip

2 tbsp powdered hot cocoa mix

Stir 1 cup of the crushed graham crackers into the melted butter. Pour into a 9" pie pan. After the crumbs have cooled, press them against the bottom and the sides of the pan to form the pie crust. Freeze the crust for 20 minutes.

Remove ice cream from freezer and let thaw, almost completely. Stir the "extra" chocolate chips into the ice cream then scoop the ice cream into the pie crust and spread evenly. Dig about 8 holes in the ice cream and fill each with a tbsp of fudge-topping. Re-freeze for another 20 minutes. Stir the Cool Whip with the powdered hot cocoa mix and then spread over the pie, then sprinkle on the remaining cracker crumbs. Wrap the pie in plastic and freeze it for 3 to 4 hours before serving.

My girls are TRUE Disney fans! They would live at Disneyland if they could! They LOVE it, and of course living only 20 minutes away we have annual passes and it is their favorite past time of all. And this summer it is their life-long dream to dance and or at least work at Disney, they will be 18 years old this year and will finally be able to apply to work at Disneyland!

It's the WEEKEND, a great time for any kind of PARTY including Linky Parties! Today, we will link this recipe to: Check Me Out Saturday, Show and Tell Saturdays, Sweets for Saturday, Spotlight Saturday, Saturday Spotlight

THIS WEEK'S CRAVINGS #27 (Mexican Dishes) and Sour Cream Enchiladas

THIS WEEK'S CRAVINGS Linky Party #27

The Theme is: Mexican Dishes
(Share your favorite dish in celebration of Cinco de Mayo!!!)

Mexican food is not loved by my entire family, but it is one of my favorite foods. If I had to pick my two favoite foods it would be Mexican and Italian. I love them both!

Our favorite is The Perfect Guacmole it would go perfect with the Chicken Enchiladas I am sharing today!

I looked up Cinco de Mayo... just to give you all a little history lesson. "While Cinco de Mayo sees limited significance in Mexico itself, the date is observed nationwide mostly in the United States as a celebration of Mexican heritage and pride."Cinco de Mayo is not a Mexican holiday—it is an American Civil War holiday, created spontaneously by Mexicans and Latinos living in California who supported the fragile cause of defending freedom and democracy during the first years of that bloody war between the states" - quoted from Wikipedia.

Cream of Chicken Enchiladas

1 can of Cream of Chicken Soup
1/2 cup of Sour Cream
1 small can of Green Chilies
1/2 tsp Cumin
3/4 cups of grated cheese
1/4 cup onions, diced
3 cups of diced chicken (we used Tyson frozen chicken breast; pre-cooked)
6 to 8 flour tortillas
1 small can of Enchilada Sauce (we use mild)

Mix the soup, sour cream, green chilies and cumin in a large mix bowl. Pour half of the mixture into a separate bowl and add in the grated cheese, onions and chicken, fold together until combined.

Prepare a square baking dish by covering the bottom of the pan with a thin layer of Enchilada Sauce. Divide the chicken mixture into 6 to 8 equal parts, then take a flour tortilla and place a scoop of the chicken mixture into the center. Tuck in both ends and fold into a square; like a burrito. Lay with seem side down into the prepared baking dish. Top the flour tortillas with the remaining Enchilada Sauce, then spread over the top the balance of the Cream of Chicken sauce along with 1/2 to 3/4 add'l cups of grated cheese.

Bake covered with foil for 25 minutes; uncover and continue baking for add'l 10 minutes. Let sit for 5 minutes, then cut and serve.

I LOVE Linky Parties and it's MONDAY already! Let's do this bloggers... it's a fresh start to a NEW week! I can't wait to mix and mingle with all of you and see what has been cooking in your kitchens!  I LOVE FRIDAYS, that means the week is OVER & the WEEKEND is here. We have LOTS of FOOD ONLY Linky Parties we love to visit, CHECK THEM OUT HERE! Today, we will link this recipe to: Family Friendly Fridays, Fat Camp Friday, Flaunt it Friday, Feasting in Fellowship Friday, Feature Yourself Friday, Food on Fridays, Foodie Friday, Friday Favorites, Potluck Friday, Fun Food with Friday, It's a Hodgepodge Friday, Home & Family Friday, I'm Lovin' It Friday, Inspiration Friday, Simple Link Party, Food Trip Friday, Saturday Swap, Friday Flair, and Weekend Bloggy Reading 

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Now onto the LINKY PARTY! Please only link recipes with our theme!
This week's theme is: Mexican Dishes
(Share your favorite Mexican Dish for Cinco de Mayo?)

Here is a complete list of the past weeks and a list of what's coming up on This Week's Cravings!

If you are a regular link-up we're excited to see what you made! If you are new please read & follow the simple rules, so everyone can enjoy the linky party! If you forget to follow the theme, link back or add a button IN YOUR post you will receive a gentle reminder. THANKS A MILLION!

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This Week's Cravings Past & Future Recipe Links

May 2 - Mexican Dishes for Cinco de Mayo

May 9 - Mother's Day Brunch

May 16 - What can you do with Hamburger Meat ?

May 23 - Summer Salad Recipes

May 30 - Memorial Day BBQ

This is a BLOG HOP Party hosted by MOMS CRAZY COOKING, From My Tiny Kitchen and Delightful Country Cookin'  stop on by and say HELLO to the other hosts!

The LINKY PARTY is opened ALL Week!
(from Monday to the following Monday at Midnight)!

Egg & Sausage Casserole

My family LOVES it! First time I've made an "egg-type" casserole and they went nuts! It was approval from all (and they fought of the left-overs). My husband leaves for work at an awful early morning hour and when the girls woke up they were so bummed that there was only 1 piece left (and try splitting one piece of anything with a set of twins)! One got it and the other one got NONE! This recipe is so easy to make, we all declared that this is a MUST for our next camping trip (motorhome style camping, you need an oven to cook it)!

We love Jimmy Dean sausage, but the girls want to try a few other types of meat (Canadian bacon, regular bacon and ham are the next meats we plan to try in this delicious casserole)!

Egg & Sausage Casserole
adapted from Bob Evans recipe (seen in advertisements)

1 lb Jimmy Dean Sausage roll
2 cups shredded cheese (mixed yellow & white)
1 can Pillsbury Crescent Rolls
4 eggs, beaten
3/4 cup milk
1/4 tsp salt
1/8 tsp pepper

Preheat oven to 425. Crumble and cook sausage in medium skillet until browned. Drain. Line bottom of 9x13 baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake for 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.

This recipe is being shared at: Hunk of Meat Monday

Strawberries Wild Smoothie

Friday's on MOMS CRAZY COOKING is recipe only! ENJOY!

copycat recipe found at wikihow