Rainbow Spritzer

(Courtesy of Taste of Home)

Ingredients:
1/2 c. fresh blueberries
1/2 c. chopped peeled kiwi
1/2 c. chopped fresh pineapple
1/2 c. sliced fresh strawberries or fresh raspberries
1 c. chilled ginger ale
1/2 c. chilled unsweetened pineapple juice
1/2 c. chilled lemonade

Directions:
In 4 tall glasses, layer blueberries, kiwi, pineapple and strawberries.  Mix remaining ingredients; pour over fruit.  Serve immediately.

Lazy Mans Ribs

(Courtesy of Taste of Home)

Ingredients:
2 1/2 lbs. pork baby back ribs, cut into 8 pieces
2 Tbsp. Cajun seasoning
1 medium onion, sliced
1 c. ketchup
1/2 c. packed brown sugar
1/3 c. orange juice
1/3 c. cider vinegar 
1/4 c. molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. barbecue sauce
1 tsp. stone-ground mustard
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. liquid smoke, optional
Dash salt
5 tsp. cornstarch
1 Tbsp. cold water

Directions:
Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, liquid smoke (if desired) and salt.  Pour over the ribs.  Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs and keep warm.  Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.

Glazed Apple Hand Pies

(Courtesy of shugarysweets.com)

Ingredients:
1 box (14.1 oz.) refrigerate pie crust (for 2 pies)
1/4 c. unsalted butter
2 c. diced and peeled apples (about 2 large apples)
1/4 tsp. kosher salt
1/4 tsp. nutmeg
1/4 c. light brown sugar, packed
1 tsp. cinnamon
2 Tbsp. flour
1 egg white, beaten
GLAZE:
1 1/4 c. powdered sugar
2 Tbsp. milk

Directions:
Remove pie crusts from package and allow to come to room temperature while you prepare filling.  Preheat oven to 425 degrees.

Dice and peel apples.  In a large skillet, melt butter over medium-high heat.  Add apples, salt, nutmeg, brown sugar and cinnamon.  Heat for about 5-10 minutes, until apples are soft, stirring occasionally.

While apples are heating, unroll pie crusts and cut 6-7 circles from each crust (using a 4 inch biscuit cutter).  You may have to roll scraps to get the extra circles.  Set aside.

After apples are softened, sprinkle in flour.  Heat for an additional minute, stirring thoroughly.

Using a 1 Tbsp. scoop, drop apple mixture into center of each pie crust circle.  Fold in half and pinch edges completely.  Fold pinch edges over.  Poke hand pies with times of a fork to prevent bursting.

Beat egg white in a small bowl.  Brush over the tops of each pie.  Bake on a parchment-lined baking sheet for 15-20 minutes, until lightly browned.

While pies are baking, whisk together the glaze ingredients.  Remove cooked pies from baking sheet and drop in glaze, coating it completely.  Return to parchment paper and allow to set, about 10 minutes.  Enjoy warm or cold.

Fresh Peach Fritters

(Courtesy of bunnyswarmoven.net)

Ingredients:
1 c. flour
1 tsp. salt
1 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. cinnamon
2 eggs
1/3 c. milk
1 Tbsp. melted butter
1 1/4 c. diced peaches (about 2 fresh peaches)
Granulated sugar in a flat-sided bowl or a powdered sugar glaze
Oil for frying
GLAZE OPTION:
1 c. powdered sugar
Milk, enough to make a drizzling consistency

Glaze directions:
Whisk the milk and powdered sugar together until the desired drizzling consistency.  Set aside until ready to use.

Directions:
Using a whisk combine flour, salt, sugar, cinnamon and baking powder.  Whisk in eggs, milk and butter.  Fold in peaches.

Heat oil in fryer or pan to 375 degrees.  With a long handled ladle, ladle about 1/4-1/2 c. batter into hot oil.  The batter will sink at first and then rise.  Cook for about 2-3 minutes, depending on the size of the fritters.  Remove fritters from oil with long-handled tongs.  Quickly drain on paper towels or newspaper.  Then place fritter in bowl of sugar or glaze the fritters.  Coat with sugar on both sides or glaze the tops of the fritters.

BBQ Hot Dog Potato Packs

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (20 oz.) refrigerated red potato wedges
4 hot dogs
1 small onion, cut into wedges
1/4 c. shredded cheddar cheese
1/2 c. barbecue sauce

Directions:
Divide potato wedges among 4 pieces of heavy-duty foil (about 18 inches).  Top each with a hot dog, onion wedges and cheese.  Drizzle with barbecue sauce.  Fold foil around mixture, sealing tightly.

Grill, covered, over medium heat 10-15 minutes or until heated through.  Open foil carefully to allow steam to escape.

Basil Parmesan Corn on the Cob

(Courtesy of Kraft)

Ingredients:
1/3 c. unsalted butter, softened
2 Tbsp. chopped fresh basil
2 Tbsp. grated parmesan cheese
8 hot cooked ears of corn on the cob

Directions:
Mix butter, basil and cheese until blended.

Spread onto corn.

Marinated Grilled Chicken Kabobs

(Courtesy of Mario Batali)


Ingredients:
1 lb. boneless skinless chicken (mixture between breasts and thighs), cut in 1 inch squares
ASIAN MARINADE:
1 Tbsp. fish sauce
1/3 c. soy sauce
2 Tbsp. ginger, peeled and finely grated
1/2 c. vegetable oil
MEXICAN MARINADE:
1 Tbsp. chili powder
1/4 c. lime juice
1/2 c. cilantro leaves, finely chopped
1/2 c. olive oil
AMERICANA MARINADE:
1/2 c. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/3 c. parsley leaves, finely chopped
1/3 c. oregano leaves, finely chopped

Directions:
To prepare, skewer all of the chicken.  Arrange in a water-tight vessel with a lid.  Whisk together the chosen marinade's ingredients and pour over the chicken.  Refrigerate for 24 hours before cooking.

Preheat a clean, oiled grill over medium-high heat.  Remove the chicken from the refrigerator or cooler 15 minutes before cooking.  Remove the skewers from the marinade, shaking off excess, and place the skewers on the grill.  Cook for 3-4 minutes per side, until chicken has cooked through.  Remove to a platter and allow to rest for 10 minutes before serving.

Peanut Butter Oatmeal Apple Dip

Ingredients:
2 bananas
1 c. dry Quaker oats
Dash of cinnamon
1 c. peanut butter

Directions:
Mix all ingredients together in a bowl.

Use as a fruit dip or place on a cookie sheet in blobs and bake in the oven at 350 degrees for 15 minutes.

Chocolate Cupcakes (Weight Watchers)

Ingredients:
1 box Devil's food cake mix
1 can (15 oz.) pumpkin (not pumpkin filling)
1/2 c. chocolate chips
1/2 c. water

Directions:
Combine all ingredients and divide into 24 cupcake papers or greased cupcake tins.  

Bake 350 degrees for 25 minutes.

Stout Burger

(Courtesy of Ale Alysum)

Ingredients:
1 slice good quality bread (Texas toast)
2 1/2 lb. lean ground beef
1 c. stout
1 egg
1/4 medium yellow onion, finely diced
4 garlic cloves, finely minced
2 Tbsp. Dijon mustard
2 Tbsp. ketchup
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh parsley
1 tsp. hot sauce
1/4 tsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. ground pepper

Directions:
Make bread crumbs by putting bread into food processor.  Pulse until fine.

Add breadcrumbs to a large mixing bowl and add all ingredients, mixing until evenly incorporated.

Cover bowl with plastic wrap and place in the refrigerator overnight to allow meat to fully absorb the beer and the other flavors.

Divide mixture into 4 (6 oz. each) balls (the size depends on the size of buns being used).  Squish each ball down to 1 inch thick.  Patties will see a bit on the soft side.

Place patties on a preheated grill (medium-high).

Cook on each side for 4-5 minutes before flipping.  Total cooking time should be 8-10 minutes.

Garlic Chicken Bacon Pizza

(Courtesy of Taste of Home)

Ingredients:
1 prebaked 12 inch pizza crust
1/2 c. savory garlic cooking creme (Philadelphia brand)
1 pkg. (6 oz.) ready-to-use grilled chicken breast strips
4 strips ready-to-serve fully cooked bacon, chopped
1 c. (4 oz.) shredded part-skim mozzarella cheese

Directions:
Place pizza crust on a greased 14 inch pizza pan.  Spread with cooking creme.  Top with chicken and bacon; sprinkle with cheese.

Bake at 425 degrees for 10-15 minutes or until cheese is melted.

Filet with Mushroom Sauce

(Courtesy of recipe.com)

Ingredients:
4 filet mignon steaks, 5-6 oz. each
1/4 tsp. salt
1/4 tsp. black pepper
1 Tbsp. olive oil
8 oz. presliced mixed mushrooms
3 cloves garlic, chopped
1/4 c. steak sauce, such as A-1
1 Tbsp. onion flakes
2 tsp. brown sugar

Directions:
Heat broiler.  Coat a broiler pan with nonstick spray.

Season steaks with salt and pepper.  Place on prepared pan and broil for 3-4 minutes per side for medium rare or until the internal temperature reads 130 degrees.  Keep warm and allow to rest for 5 minutes.

Meanwhile, heat a large nonstick skillet over medium-high heat.  Add the olive oil, mushrooms and garlic.  Cook, stirring occasionally, for 5 minutes.  Stir in steak sauce, onion flakes, brown sugar and 1/4 c. water.  Cook, stirring occasionally, for about 3 minutes, until thickened.

Foil Pack Garlic Parmesan Grilled Potatoes

(Courtesy of Kraft)

Ingredients:
2 lbs. red potatoes (about 6), cut into 1/4 inch thick slices
1/3 c. water
1/4 c. light zesty Italian dressing
2 cloves garlic, minced
3 Tbsp. parmesan cheese

Directions:
Heat grill to medium-high heat.

Place potatoes in a 2 quart microwaveable dish.  Add water; cover.  Microwave on high for 8 minutes; drain.

Toss potatoes with dressing and garlic; spoon onto large sheet of heavy-duty foil sprayed with cooking spray.  Fold to make a packet.

Grill 20 minutes or until potatoes are tender, turning after 10 minutes.  Cut slits in the foil to release the steam before opening packet.  Sprinkle potatoes with cheese.

Snickers Martini

(Courtesy of Family Circle)


Ingredients:
Caramel sauce
1 oz. vanilla or caramel vodka
1/2 oz. hazelnut liqueur 
1/2 oz. creme de cacao
1/2 oz. half and half
Whipped cream, miniature Snickers or shaved chocolate, optional

Directions:
Drizzle caramel sauce into the bottom of a chilled martini glass.

Combine vanilla/caramel vodka, hazelnut liqueur, creme de cacao and half and half in an ice-filled shaker.  Strain into glass.

Top with whipped cream or garnish with miniature snickers or shaved chocolate if desired.

Pina Splash

Ingredients:
4 oz. pineapple rum
4 oz. coconut rum
Splash cranberry juice

Directions: 
Combine all ingredients in a glass filled with ice.

Paradise Martini

(Courtesy of Patty Blank)

Ingredients: 
6 Tbsp. pineapple juice
3/4 oz. lime vodka
3/4 oz. citrus vodka
1 1/2 tsp. coconut rum

Directions:
Combine all ingredients in a shaker filled with ice.  Strain into a martini glass.

Buffalo Chicken Cheesy Bread

(Courtesy of wonkywonderful.com)

Ingredients:
1 large french bread loaf- sliced in half lengthwise
1/4 c. softened butter
2 Tbsp. buffalo wing sauce
1 c. cooked chicken breast- chopped or shredded
1 1/2 c. shredded mozzarella cheese
1/4 c. blue cheese crumbles
Finely chopped fresh parsley

Directions:
Preheat oven to 350 degrees.

Mix butter and buffalo wing sauce.  Spread evenly onto loaves.

Top break loaves with chicken, shredded cheese then blue cheese crumbles.

Bake on a foil-lined baking sheet sprayed with nonstick spray for 13 minutes.  Broil on high for 2 minutes or until cheese is bubbly and golden brown.

Cut into slices and sprinkle with chopped parsley (can add a drizzle of buffalo wing sauce for extra spicy).  Serve immediately.

Healthy Buffalo Chicken Mac and Cheese

(Courtesy of andiemitchell.com)

Ingredients:
8 oz. dry elbow macaroni (enough for 4 c. cooked)
1 lb. boneless skinless chicken breast
1 c. 1% milk
1 Tbsp. cornstarch
1 Tbsp. butter
3 oz. extra sharp cheddar cheese (3/4 c.)
2 oz. crumbled blue cheese (1/2 c.)
1/2-2/3 c. hot buffalo wing sauce

Directions:
Poach the chicken: place the breasts in a large saucepan or Dutch oven, in a single layer, and fill with just enough cold water to cover the chicken by 1 inch.  Bring the water to a boil over medium-high heat then reduce the heat to low, cover, and simmer for about 15 minutes depending on how thick the breasts are (check the chicken after 10 minutes).  When done, the breasts should be completely opaque on the outside and register 165 degrees on a meat thermometer.  Cut through the center of one to check the doneness so that you don't accidentally remove all of the chicken too soon.  Transfer the chicken to a cutting board and let cool slightly before shredding with 2 forks.

Once shredded, stir in the hot sauce, adding as much or as little as you like depending on your spice preference.

Cook the elbow macaroni according to package directions.

While the macaroni cooks, make the cheese sauce: in a small saucepan, whisk together the milk and cornstarch.  Bring to a boil, then reduce the heat slightly to a simmer.  Stir in the butter.  When the sauce is thick enough to coat the back of a spoon, add the cheddar cheese and stir until the cheese has melted and the mixture is silky and well-blended.

Place your cooked, drained pasta in a large bowl.  Pour the cheese cause over it and stir to combine.  Stir the chicken into the pasta, followed by the crumbled blue cheese.  Serve immediately.

Cajun Lasagna

(Courtesy of creolecontessa.com)

Ingredients:
1 lb. ground turkey
1 lb. andouille sausage, fresh, casing removed
1 box lasagna noodles, dried
1 red onion, diced
1 bell pepper, diced
1 stalk celery, diced
1/2 bunch Italian parsley, minced
4 cloves garlic, minced
2 c. chicken broth
1 can (28 oz.) crushed tomatoes
1 can (6 oz.) tomato paste
1 1/2 Tbsp. creole seasoning
1 Tbsp. black pepper
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. Italian seasonings
1 tsp. crushed red pepper
1 tsp. sugar
CHEESE MIXTURE:
1 c. parmigiano reggino cheese, grated
2 c. sharp cheddar cheese, grated
2 c. jack cheese, grated
8 oz. fresh mozzarella cheese, grated
2 c. ricotta cheese
2 eggs, beaten
Extra virgin olive oil

Directions:
Preheat oven to 375 degrees.

Bring a large pot of salted water to boil.  Cook pasta for 6 minutes.  Rinse pasta with warm water, drain, coat with oil and set aside.

Mix seasonings, reserve 1 Tbsp. for cheese mixture, and divide remaining seasonings in half, set aside.

In a large soup pot heated over medium heat add 2 Tbsp. olive oil, add onion, bell pepper and celery.  Saute for about 5 minutes, add garlic and cook 1 minute more.  Add ground turkey and andouille sausage, break into small chunks.  Season with half f the seasoning blend and cook until browned, about 15 minutes.

Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well.  Lower heat to medium-low, add parsley and cook, uncovered, for 20 minutes, stirring occasionally.

Mix sharp, jack and mozzarella cheese, set aside.

Mix eggs, ricotta, parmigiano reggino, 1 c. of the sharp/jack/mozzarella cheese blend with the remaining seasoning blend and set aside.

In a large greased 9x13 casserole dish, place about 1 c. of the pasta sauce on the bottom.  Top with lasagna noodles, slightly overlapping noodles.

Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture.  Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese.

For the last layer top with noodles, pasta sauce and remaining grated cheeses.  Cover casserole with greased foil and bake at 375 degrees for 30 minutes.  Remove foil and cook 20 minutes more.  Remove from oven, allow to cool 10 minutes. 

Breakfast Grilled Cheese

(Courtesy of damndelicious.net)

Ingredients:
1 Tbsp. olive oil
4 links breakfast sausage, casing removed
2 Tbsp. unsalted butter
4 large eggs, lightly beaten
1/4 c. half and half
Kosher salt and freshly ground black pepper, to taste
2 Tbsp. unsalted butter, at room temperature
4 slices whole wheat bread
1 c. shredded cheddar cheese

Directions:
Heat olive oil in a large skillet over medium high heat.  Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 Tbsp. in the skillet.

Add eggs to the skillet and cook, whisking, until they just begin to set.  Gently whisk in half and half; season with salt and pepper, to taste.  Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.

With a butter knife, spread butter on one side of each slice of bread.  Place 2 slices, buttered side down, on a work surface.  Divide sausage, eggs and cheese evenly on both slices.  Top with remaining slices, buttered side up.

Heat a large skillet over low heat.  Add sandwiches and cover; cook, turning once with a spatula, until golden brown and the cheese has just melted, about 2-3 minutes per side.

Slice and serve immediately. 

Aloha Screwdriver

(Courtesy of Taste of Home)

Ingredients:
3 c. 100% canned pineapple juice
1 c. orange juice
1/2-3/4 c. vodka
Ice cubes
Sprig of fresh mint or orange slice, for garnish, optional

Directions:
Combine pineapple juice, orange juice and vodka over ice in a glass.  Garnish with orange slice and sprig of fresh mint, if desired.

Backyard Shrimp and Rice Bundles

(Courtesy of Kraft)

Ingredients:
1 lb. fresh French green beans,trimmed and cut in half
1/2 c. water
3 c. cooked long-grain brown rice
3/4 c. shredded Parmesan cheese
1/2 c. drained oil-packed sun-dried tomatoes, finely chopped
1/3 c. zesty Italian dressing
Zest and juice from 1 lemon
1 Tbsp. Dijon mustard
1 lb. uncooked deveined peeled large shrimp

Directions:
Heat grill to medium-high heat.

Place beans in a large microwaveable bowl.  Add water.  Microwave on high for 5 minutes, stirring after 3 minutes; drain.  Return to bowl.  Add rice, cheese and tomatoes; mix lightly.

Whisk dressing, lemon zest, lemon juice and mustard until blended.  Reserve 2 Tbsp. dressing mixture.  Add remaining to bean mixture; mix lightly.  Spoon into 6 large sheets of heavy-duty foil with sides slightly rolled up; top with shrimp and reserved dressing.  Fold foil to make 6 packets.

Grill 10-12 minutes or until shrimp turn pink and rice mixture is heated through.  Cut slits in foil to release steam before opening packets.

Yankee Doodle Dandy Pops

(Courtesy of Kraft)

Ingredients:
1 pkg. (3 oz.) cherry flavored gelatin
1 c. sugar, divided
2 c. boiling water, divided
Ice cubes
2 c. cold water, divided
1 pkg. (3 oz.) berry blue flavored gelatin
1 tub (8 oz.) frozen whipped topping, thawed

Directions:
Combine dry cherry gelatin mix and 1/2 c. sugar in a medium bowl.  Add 1 c. boiling water; stir 2 minutes until gelatin is completely dissolved.  Add enough ice cubes to 1 c. cold water to measure 2 cups.  Add to gelatin; stir until ice is completely melted.  Pour evenly into 16 (5 oz. each) paper or plastic cups, adding about 1/4 c. gelatin to each cup.  Freeze 1 hour.

Meanwhile, combine dry blue gelatin mix and remaining sugar in a medium bowl.  Add remaining boiling water; stir 2 minutes until gelatin is completely dissolved.  Add enough ice cubes to remaining cold water to measure 2 cups.  Add to gelatin; stir until ice is completely melted.  Refrigerate 1 hour.

Spoon about 3 Tbsp. whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 c. gelatin to each cup.  Freeze 1 hour or until almost firm.  Insert a wooden Popsicle stick or plastic spoon into center of each cup for a handle.  Freeze 4 hours or until firm.  To remove pops from cups, place bottoms of cups under warm running water for 15 seconds.  Press firmly on bottoms of cups to release pops (do not twist or pull sticks).

Mexican Mimosa

(Courtesy of garnishwithlemon.com)

Ingredients: 
1 oz. tequila
3/4 oz. simple syrup
2 oz. grapefruit juice
3 oz. dry white sparkling wine

Directions:
Pour tequila, simple syrup and grapefruit juice in a champagne glass and stir gently to combine.

Add chilled sparkling wine and serve immediately.

Oreo No Bake Cheesecake

(Courtesy of Kraft)

Ingredients:
36 Oreo cookies, divided
1/4 c. butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
3/4 c. sugar 
1 tsp. vanilla
1 tub (8 oz.) frozen whipped topping, thawed

Directions:
Chop 15 cookies coarsely.  Finely crush remaining cookies; mix with butter.  Press onto bottom of a 9x13 pan.  Refrigerate until ready to use.

Beat cream cheese, sugar and vanilla in a large bowl with a mixer until blended.  Gently stir in whipped topping and chopped cookies; spoon over crust.

Refrigerate 4 hours or until firm.

Smores Cupcakes

(Courtesy of omgchocolatedesserts.com)

Ingredients:
1 1/3 c. graham cracker crumbs
5 Tbsp. sugar
5 Tbsp. unsalted butter, melted
CUPCAKES: 
1 c. sugar
3/4 c. plus 2 Tbsp. all-purpose flour
6 Tbsp. cocoa powder
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. milk, room temperature
1/2 c. vegetable oil
1 large egg, lightly beaten
1 tsp. vanilla
1/2 c. boiling water
MARSHMALLOW FILING:
2 egg whites
1/2 c. sugar
1/4 tsp. cream of tartar
1 tsp. vanilla
GANACHE
1 c. heavy whipping cream
10 oz. milk chocolate, finely chopped
1/2 Tbsp. vegetable oil

Directions:
Place rack in the center of the oven and preheat oven to 325 degrees.  Line cupcake tins with 16 cupcake liners and set aside.

In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.

Press about 1 1/2 Tbsp. of the mixture into the bottom of each cupcake liner and bake 6 minutes, then set aside to cool.

In a large bowl, combine cocoa powder, sugar, flour, baking powder, baking soda and salt.

Add oil, milk, egg and vanilla.  Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin).  Divide batter evenly between cupcake liners over the crust (it should be 3/4 full).

Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.  Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake (cut the top of each center and save for later to place back onto the filling).

In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water should not touch the bottom of the bowl).  Continue whisking over simmering water until egg mixture is warm to the touch, then remove from heat and continue beating with the mixer until still peaks form.  At the end, add vanilla and mix well.

Transfer the filling to a piping bag with a round tip or use a plastic bag and cut off the corner and fill the cupcakes.  Place back the tops from the centers of the cupcakes.

On a low heat in a small saucepan melt chopped milk chocolate with 1/2 Tbsp. vegetable oil, stirring until it is completely smooth.  Remove from heat and add cold heavy whipping cream, stir well until it is evenly combined.  Using a spoon spread the ganache onto the cupcakes.  If the ganache is too runny place it in the refrigerator briefly to set before topping the cupcakes.  

Store in the refrigerator.