Down Home With The Neely's

The Neely's Spicy Crab Cakes with Lemon Aioli Sauce

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows

Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.

In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.

Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.

Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli. Makes 4 to 5 servings

Lemon Aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

In a medium bowl, mix all the ingredients together.

The Neely's Tomato Soup

3 pounds, medium plum tomatoes, halved lengthwise
4 tablespoons olive oil
Salt and freshly ground black pepper
Pinch sugar
3 tablespoons butter
4 shallots, chopped
2 tablespoons tomato paste
4 cups chicken stock
1/2 teaspoon cayenne
1 cup heavy cream
3 tablespoons chiffonade fresh basil leaves

Preheat oven to 400 degrees. Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar. Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.

Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.

Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil. Makes 4 to 6 servings

The Neely's Greens and Beans

2 tablespoons olive oil
1 chopped onion
2 cloves garlic, sliced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 cups kale, washed, stems trimmed and chopped
1 (15- ounce) can cannellini beans, drained
3/4 cup chicken stock

Heat olive oil over medium heat in a large Dutch oven. Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant.

Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock. Cover and let cook for 10 minutes. Makes 3 to 4 servings

The Neely's Marinated Pork Chop with Pineapple Salsa

Marinade:
1/4 teaspoon lime zest
2 limes, juiced
1 tablespoon honey
1 small shallot, chopped
1 jalapeno, chopped and seeds removed
1 garlic clove, chopped
1/2 cup olive oil
Salt

Pineapple Salsa:
1/2 pineapple, diced and cored, juices reserved
1 tomato, diced
1/2 red onion, minced
1/2 small jalapeno, diced
1 tablespoon chopped cilantro leaves
1 lime, juiced
Salt and pepper

4 bone-in, center-cut pork chops

For the marinade: Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.

For the salsa: Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.

Preheat grill to medium heat. Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top. Makes 4 servings

The Neely's Neelys Pork Shoulder

1 (5 1/2-pound) pork butt
Neely's Barbeque Seasoning, recipe follows
Hickory Chips, for indoor grilling

Note: You can season meat the night before, to allow seasoning to absorb

Rinse butt thoroughly and sprinkle Neelys BBQ seasoning over entire butt. Massage easoning into meat. Using an indoor grill pan, sprinkle hickory chips on bottom of pan and heat over medium heat until chips start to smoke. Add pork, cover with foil and smoke meat for about 1 hour. Preheat oven to 275 degrees.

Place smoke pan with meat in the oven for 5 to 6 hours or until the meat pulls apart. Serve with Neelys BBQ sauce or sprinkle Neelys BBQ seasoning onto meat. Makes 3 to 5 servings

Neely's Barbeque Seasoning:
3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder

Mix all ingredients together.

The Neely's Perfect Rice

2 tablespoons butter
1 shallot, chopped
1 1/2 cups long-grain rice
Salt and freshly ground black pepper
2 1/2 cups chicken broth or water, warmed
1 clove garlic, smashed
2 sprigs fresh thyme
1 tablespoon freshly chopped parsley leaves, for garnish

Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock.

Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes. Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley. Makes 3 to 5 servings

The Neely's Green Beans with Ham Hock and New Potatoes

2 ham hocks
3 pounds green beans
1/2 cup sugar
2 pounds small red new potatoes
2 tablespoons seasoned salt

In a large pot, fill with enough water to just cover ham hocks and bring to a boil. Cover and simmer 45 minutes. Add beans and sugar and continue cooking another 25 minutes.

Add potatoes and salt and cook until potatoes are tender, about 20 minutes more. Remove hocks from pot and remove meat from the bone. Add meat back to the pot, add salt and pepper, to taste, and serve. Makes 6 to 8 servings

The Neely's Grilled New York Strip Steak with Beer and Molasses Steak Sauce

For sauce:
1 tablespoon unsalted butter
1 medium onion, finely diced
2 cloves garlic, minced
2 cups ketchup
1/2 cup molasses
1/2 cup apple cider
1/4 cup sugar
3/4 cup lager-style beer
1 tablespoon yellow mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cayenne pepper
1 tablespoon paprika

3 (1 pound each and 1/2-inch thick) prime-aged New York Strip Steaks
Salt and freshly ground black pepper
2 tablespoons vegetable oil

For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.

Preheat grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side. Makes 6 servings

The Neely's Green Beans with Lemon and Garlic

2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper. Makes 6 servings

The Neely's BBQ Pulled Pork Bruschetta

Olive oil
2 tablespoons butter
1 1/2 pounds onion, sliced
1 loaf French bread, sliced on into 1/2-inch slices
2 cloves garlic, smashed
Salt and freshly ground black pepper
1/2 pound pulled pork
Barbecue sauce
Chives, sliced for garnish

Preheat the grill to high.

For Onions: In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.

For Bruschetta: Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.

To Serve: Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives. Makes 4 to 6 servings

The Neely's Chocolate Brownie Crunch

Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings

Preheat oven at 350 degrees. Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet. Top with ganache, whipped topping, raspberries, and chocolate shavings. Makes 4 to 6 large brownies

Ganache:
2 tablespoons light corn syrup
4 ounces semisweet chocolate, chopped finely
1/2 cup heavy cream warmed

Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.

Whipped Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons cognac

Whip the heavy cream, adding the sugar and cognac.

The Neely's Sweet Potato Empanada

2 medium sweet potatoes
1/2 cup goat cheese
1/4 cup pecans, chopped
3 tablespoons green onions, sliced
Pinch ground cinnamon
24 wonton wrappers
2 eggs, lightly beaten
Peanut oil, to fry

Preheat oven to 350 degrees. Wash and dry sweet potatoes. Place on a sheet tray and poke with fork. Place in preheated oven and bake for 40 minutes or until cooked and soft.

Remove until cool enough to handle. Split potato and remove pulp with a spoon into a mixing bowl. Add goat cheese, pecans, green onions and cinnamon. Mix well.

Preheat deep-fryer to 375 degrees. Brush outer edges of the wonton with beaten egg. Add about 1 teaspoon to center of each wanton. Fold edges over to make a triangle and seal edges firmly.

Fry wontons in deep-fryer. Flip and wait until golden brown and crisp. Remove with a spider and drain on a paper towel lined sheet tray. Makes 24 wontons

The Neely's Dirty Rice with Smoked Sausage

2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
4 cup chicken stock
1/4 teaspoon cayenne
2 cups hot cooked rice
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes.

Season with salt and pepper. Add chicken stock and cayenne. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary. Makes 6 to 8 servings

The Neely's Broccoli Cheddar Cornbread

2 (8.5-ounce) boxes corn muffin mix
1/2 cup whole milk
2 cloves minced garlic
1 (8-ounce) container cottage cheese
4 large eggs
1 tablespoon salt
1 cup plus 2 tablespoons grated Cheddar
1 stick unsalted butter or margarine
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed but not drained

Preheat oven to 375 degrees. Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl. In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft.

Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish. Bake in oven until golden, 30 minutes. Makes 6 servings

Tony's Smoked Beef Brisket

1 1/2 cups paprika
3/4 cup sugar
3 tablespoons onion powder
3 tablespoons garlic salt
1 tablespoons celery salt
1 tablespoons black pepper
1 tablespoon lemon pepper
1 teaspoon mustard powder
1 teaspoon cayenne
1/2 teaspoon dried thyme

1 trimmed brisket, about 5 to 6 pounds

In a bowl combine all the dry ingredients and blend well. Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4-cup of the rub.

Note: You don't want such a thick crust that the smoke won't penetrate the meat. Let the brisket marinate overnight in the refrigerator. Preheat your grill to 250 degrees using charcoal and hickory.

Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees. Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain. Makes 6 to 10 servings

The Neely's Grilled Flank Steak with Gorgonzola Cream Sauce

1 1/2 pound flank steak
Salt and freshly ground black pepper
Gorgonzola Cream Sauce, recipe follows

Heat a grill pan to medium heat. Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.

Note: If you prefer medium, cook for 8 to 10 minutes per side.

Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce. Makes 3 to 4 servings

Gorgonzola Cream Sauce:
1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper

Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

The Neely's Mama Neelys "Sock It To Me" Cake

Filling:
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans

Glaze:
1 1/2 cups confectioners' sugar
2 tablespoons milk
2 tablespoons lemon juice

Cake:
1 package golden cake mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
2 tablespoons all-purpose flour

For filling: For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.

For cake: Preheat oven to 375 degrees. Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan.

Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.

For glaze: Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake. Makes 8 servings

The Neely's Twice Baked Sweet Potatoes

6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

Preheat oven to 375 degrees. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown. Makes 6 servings

The Neely's Nana's Cinnamon Rolls

2 (1/4-ounce) packages dry yeast
1/2 cup warm water
4 eggs
1/2 cup sugar
2 teaspoons salt
5 cups all-purpose flour
1/2 cup butter, melted

Filling:
2 tablespoons all-purpose flour
1 stick butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup chopped pecans
1/2 cup raisins

Glaze:
1 1/2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract

Spray a large mixing bowl with nonstick spray. Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes.

In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.

Filling: Preheat oven to 400 degrees. Grease a 9 by 13 by 2-inch pan On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar, cinnamon, pecans, and raisins.

Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly. Remove from the oven and allow to cool completely.

Glaze: Mix in medium size bowl with whisk until smooth. Drizzle glaze over on top of the cooled rolls. Makes 8 rolls

The Neely's Grilled Pound Cake Sundaes with Raspberry Topping

3 sticks unsalted butter, room temperature, divided
3 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
Ice cream
Toppings such as chocolate candies, crumbled chocolate sandwich cookies, toasted nuts
Chocolate syrup
Raspberry Topping, recipe follows

Preheat oven to 325 degrees. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well.

In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream.

Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.

Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly.

Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping. Makes 6 to 8 servings

Raspberry Topping:
3 cups raspberries
1 tablespoon lemon juice
6 tablespoons sugar
2 tablespoons raspberry jelly

Combine all ingredients in pot and let simmer until thickened.

The Neely's Spiced Chocolate Fondue with Fresh Strawberries

1 pound semisweet chocolate, chopped into chunks
2 cups heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon cayenne
Strawberries, pretzel rods, and marshmallows for dipping

In a double boiler add chocolate. Melt until smooth and then add the cream. Stir constantly. Once smooth, add the cinnamon and cayenne. Place into a fondue pot. Serve with strawberries, pretzels, and marshmallows. Makes 3 to 4 servings

The Neely's Sloppy Joes

1 tablespoon vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
2 pounds lean ground beef
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 cup barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (recommended: Tabasco)
4 hamburger buns, split
Barbecue sauce, for topping

Heat oil in a large skillet with straight sides. Add the bell peppers and garlic. Saute until tender, about 3 minutes. Season with salt and pepper.

Add the ground beef to the vegetables. Stir and cook about 8 minutes, until the meat is no longer pink and fully cooked.

Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir. Simmer until thickened, about 10 minutes. Serve on hamburger bun with extra sauce. Makes 4 servings

The Neely's BBQ Nachos

Tortilla chips
6 ounces chopped pork, beef or chicken
4 ounces Neely's Barbecue Sauce (recipe follows)
4 ounces melted nacho cheese
Neely's BBQ seasoning (recipe follows)
1 (4-ounce) can sliced green chilis (jalapenos), optional

Mound tortilla chips in a pile onto a platter. Spread chopped pork, beef or chicken on top of chips and pour Neely's BBQ sauce over the meat. Cover with the melted nacho cheese.

Lightly sprinkle Neely's BBQ seasoning on top of cheese and add jalapenos for additional spice, if desired. Makes 4 servings

Neely's BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Makes 3 1/2 cups

Neely's BBQ Seasoning
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

Mix ingredients together and store in an airtight container for up to 6 months.

The Neely's Buttermilk Cupcakes with Chocolate Icing

1 1/4 cups all-purpose flour
1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
2 large yolks
1 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup buttermilk

Chocolate Cream Cheese Frosting:
1 stick butter, softened
8 ounces cream cheese, softened
3 cups confectioners' sugar, sifted
4 ounces semisweet chocolate, melted
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper. In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.

Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy. Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.

For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract. Makes 12 cupcakes

Tony's Chocolate Pecan Pie

3 tablespoons butter, melted
3 eggs, beaten
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup dark corn syrup
3 tablespoons bourbon liquor
1 1/2 cups pecan halves
1/2 cup mini milk chocolate morsels
1 (9-inch) unbaked pie shell
Homemade whipped cream, recipe follows

Preheat oven to 350 degrees. Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined.

Mix in the pecans and chocolate morsel. Mix all together. Pour mixture into pie shell. Place on a sheet tray and bake for 50 to 60 minutes. When ready to serve top with a dollop of whipped cream. Makes 8 servings

Homemade Whipped Cream:
1 cup heavy cream
4 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar to bowl and blend for about 2 minutes. Fold in vanilla extract.