Recipes for your Kentucky Derby party

The fastest two minutes in sport -- the Kentucky Derby -- is this Saturday, and I couldn't be happier. I enjoy the race, but I also love all of the ceremony and tradition surrounding the event. I tune in early in the day to watch the different television coverages way before the race begins.

With so many long-standing traditions that go along with the Derby, food is certainly one of them. From Mint Juleps, Pimiento Cheese, Benedictine Spread and Derby Pie, these are just the beginning of some of the foods you will find year after year at the Derby.

Today, I chose recipes reflecting some of the famous traditions in one form or another. Of course bourbon is a mainstay for Kentucky, and you can find that ingredient in so many different recipes. Same with Pimiento cheese, so I chose a few recipes using these in the recipes, and I think you'll find them intriguing and delicious.

Enjoy the race and all of the food and traditions that go along with this amazing day in sports.

Mini Hot Brown Sandwiches

• 1 teaspoon chicken bouillon granules
• 1/4 cup boiling water
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 3/4 cup half-and-half cream
• 1 cup shredded Swiss cheese
• 18 slices snack rye bread
• 6 ounces sliced deli turkey
• 1 small onion, thinly sliced and separated into rings
• 5 bacon strips, cooked and crumbled
• 2 tablespoons minced fresh parsley

Preheat oven to 350 degrees. Dissolve bouillon in water; set aside.

In a small saucepan, melt butter over medium heat. Stir in flour until smooth; add cream and bouillon. Bring to a boil; cook and stir until thickened, one to two minutes. Stir in cheese until melted. Remove from heat.

Place bread on two baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10 to 12 minutes. (Or preheat broiler and broil until edges of bread are crisp and sauce is bubbly, three to five minutes.) Sprinkle with bacon and parsley.

Try them as a slider: double the amount of bread slices but only top half. After assembling, use the remaining bread slices to top your mini sandwiches.

Pimiento Cheese and Sweet Onion Deviled Eggs

• 6 hard-boiled large eggs
• 1/4 cup finely shredded sharp cheddar cheese
• 2 tablespoons mayonnaise
• 4 teaspoons diced pimientos, drained
• 2 teaspoons finely chopped sweet onion
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Additional diced pimientos and finely shredded sharp cheddar cheese

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in cheese, mayonnaise, pimientos, onion, mustard, garlic, salt and pepper. Spoon or pipe into egg whites. Sprinkle with additional pimientos and cheese. Refrigerate, covered, until serving.

Note: To cut calories, replace the mayo with the same amount of plain Greek yogurt. To quickly peel fresh garlic, gently crush the clove with the flat side of a large knife blade to loosen the peel. If you don't have a large knife, you can crush the garlic with a small can.

Kentucky Bourbon Meatballs

• 2 packages (22 ounces each ) good quality, frozen fully cooked Angus beef meatballs
• 3/4 cup packed brown sugar
• 1/4 cup white vinegar
• 1/4 cup favorite Kentucky bourbon
• 2 teaspoons spicy brown mustard

Prepare meatballs according to package directions.

In a large skillet, whisk together remaining ingredients. Bring mixture to a simmer; cook 5 minutes. Stir in meatballs; simmer until heated through, about 5 minutes.

Alcohol-Free Mint Julep

An alcohol free mint julep for family friendly gatherings so you can enjoy the classic mint julep with a slight twist while watching the Kentucky Derby.

• 1/4 cup water
• 1/4 cup white sugar
• 1 tablespoon chopped fresh mint leaves
• 2 cups crushed ice
• 1/2 cup prepared lemonade
• Fresh mint sprigs, for garnish

In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.

Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.

Kentucky Ham and Cheese Biscuits

• 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)
• 1/4 cup stone-ground mustard

Assembly:

• 1/2 cup butter, softened
• 1/4 cup chopped green onions
• 1/2 cup stone-ground mustard
• 1/4 cup mayonnaise
• 1/4 cup honey
• 10 thick slices deli ham, quartered
• 10 slices Swiss cheese, quartered
• 2-1/2 cups shredded romaine
• 20 pitted ripe olives, drained and patted dry
• 20 pimiento-stuffed olives, drained and patted dry
• 40 frilled toothpicks

Preheat oven to 400 degrees. Cut biscuits in half to make half-circles; place 2 inches apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks.

Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into two layers.

Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread one olive onto each toothpick; insert into stacks. Serve immediately.

Benedictine Dip

• 4 ounces cream cheese, softened
• 1 log (4 ounces) fresh goat cheese
• 2 tablespoons minced fresh parsley
• 1 tablespoon mayonnaise
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 1 drop green food coloring, optional
• 3/4 cup finely chopped peeled cucumber, patted dry
• 1/4 cup finely chopped green onions
• Assorted crackers

In a small bowl, combine the cheeses, parsley, mayonnaise, salt, cayenne, pepper and food coloring if desired; beat until smooth. Stir in cucumber and onion. Chill until serving. Serve with crackers.

Whiskey Bacon Jam

• 1-1/2 pounds thick-sliced bacon strips, finely chopped
• 8 shallots, finely chopped
• 1 large sweet onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup whiskey
• 1/2 cup maple syrup
• 1/4 cup balsamic vinegar
• 1/2 cup packed brown sugar
• Assorted crackers

In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels.

Discard all but 2 tablespoons drippings. Add shallots and onion to the drippings; cook over medium heat until caramelized, stirring occasionally.

Stir in garlic; cook 30 seconds. Add seasonings. Remove from heat; stir in whiskey and maple syrup. Increase heat to high; bring to a boil and cook 3 minutes, stirring constantly. Add vinegar and brown sugar; cook another 3 minutes, continuing to stir constantly.

Add crumbled bacon; reduce heat to low, and cook 12 minutes, stirring every few minutes. Allow jam to cool slightly. Pulse half of the jam in a food processor until smooth; stir puree into remaining jam. Serve with assorted crackers.

Notes: Make prep easier by freezing the bacon (it helps to cut it into chunks first) and then pulsing it in the food processor until finely chopped.

Step up your grilled cheese game! Add smoky and sweet undertone flavors with a few tablespoons of this jam.

Cucumber and Shrimp Rounds

• 1/4 cup reduced-fat plain yogurt
• 2 tablespoons finely chopped peeled cucumber
• 1/8 teaspoon garlic salt
• 1/8 teaspoon dill weed
• 6 bacon strips
• 24 uncooked shrimp (31-40 per pound), peeled and deveined
• 1 to 2 tablespoons canola oil
• 2 medium cucumbers, cut into 1/4-inch slices

In a small bowl, combine the yogurt, chopped cucumber, garlic salt and dill; set aside.

Cut each bacon strip in half widthwise and then lengthwise. Wrap a piece of bacon around each shrimp. Secure with toothpicks.

In a large nonstick skillet, heat oil over medium heat; cook shrimp in batches for 3-4 minutes on each side or until bacon is crisp.

Spoon a rounded 1/2 teaspoon yogurt sauce onto each cucumber slice; top with shrimp.

Mint Julep Fruit Salad

Whether you're hosting a Kentucky Derby party, a bridal shower, or any other spring gathering, your guests are going to love the fresh lime-and-mint-infused simple syrup that dresses this sweet bowl of goodness (and yes, you can spike it with a dash of bourbon)!

For the dressing:

• 1 cup sugar
• 2 teaspoons fresh lime zest
• 1 cup loosely-packed fresh mint leaves
• 1 cup water
• 1/4 cup fresh lime juice
• 1-2 teaspoons bourbon (optional)

For the salad:

• 4 cups halved green grapes
• 4 kiwi fruit, peeled and sliced
• 24 maraschino cherries, drained from a jar
• Optional garnish: whipped cream

Prepare the Dressing: In a saucepan over medium-high heat, stir together sugar, lime zest, mint leaves, and water. Bring to a boil, stirring occasionally. Boil for one minute, stirring constantly.

Remove from heat, stir in lime juice and bourbon. Set aside to cool for about 20 minutes.

Pour mixture through a fine wire-mesh strainer into a jar or other similar airtight container. Discard solids. Refrigerate dressing for at least 4 hours.

Prepare the Salad: Gently stir together grapes and kiwi in a large bowl. Slowly drizzle about 1/4 cup of dressing over top of the salad (or more, to taste), and toss to coat. Serve immediately, or cover and refrigerate until ready to serve. Garnish with cherries and optional whipped cream, just before serving.

Notes: You can prep this salad in advance and leave it to marinate in the refrigerator.

You can easily omit the bourbon to make it alcohol free. You can also use different fruits and berries such as blueberries, blackberry, apples etc. You can serve this with a dollop of whipped cream but you could also serve it with a scoop of vanilla ice cream.

Air Fryer Peach-Bourbon Chicken Wings

• 1/2 cup peach preserves
• 1 tablespoon brown sugar
• 1 garlic cloves, minced
• 1/4 teaspoon salt
• 2 tablespoons white vinegar
• 2 tablespoons bourbon
• 1 teaspoon cornstarch
• 1-1/2 teaspoons water
• 2 pounds chicken wings

Preheat air fryer to 400 degrees. Place preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan. Add vinegar and bourbon; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes.

In a small bowl, mix cornstarch and water until smooth; stir into preserve mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/4 cup sauce for serving.

Using a sharp knife, cut through the two joints on each chicken wing; discard wing tips. Spray air fryer basket with cooking spray. Working in batches as needed, place wing pieces in a single layer in air fryer basket. Cook 6 minutes; turn and brush with preserve mixture. Return to air fryer and cook until browned and juices run clear, 6-8 minutes longer. Remove and keep warm. Repeat with remaining wing pieces. Serve wings immediately with reserved sauce.

Notes: Cook times vary dramatically between brands of air fryers. As a result, we have given wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Pimiento Cheese Crostini

• 48 slices French bread baguette (1/4 inch thick)

For the Caramelized onions:

• 2 tablespoons canola oil
• 2 large onions, chopped
• 1/2 cup beef broth

2 tablespoons balsamic vinegar

• 1-1/2 teaspoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash dried rosemary, crushed
• Dash dried thyme

Pimiento cheese:

• 2-1/2 cups shredded smoked Gouda cheese
• 2-1/2 cups shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 2 jars (4 ounces each) diced pimientos, drained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 9 bacon strips, cooked and crumbled

Preheat oven to 400 degrees. Place bread on baking sheets. Bake 4-6 minutes or until light brown.

In a large skillet, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Stir in broth, vinegar, sugar and seasonings. Reduce heat to medium-low; cook 12-15 minutes or until liquid is evaporated, stirring occasionally.

In a large bowl, toss cheeses; beat in mayonnaise, pimientos, Worcestershire sauce, pepper sauce and seasonings. Spread 1 tablespoon mixture over each baguette slice; top with 2 teaspoons onion mixture. Sprinkle with bacon. Bake 3-4 minutes or until cheese is melted.

Shrimp and Phyllo Cups

• 1 pound peeled and deveined cooked shrimp (61-70 per pound), finely chopped
• 1 medium celery rib, finely chopped
• 1/2 cup Thousand Island salad dressing
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 3 packages (1.9 ounces each ) frozen miniature phyllo tart shells
• 2 tablespoons chopped fresh parsley

Mix shrimp and celery. In a bowl, mix salad dressing, mayonnaise and lemon juice; pour over shrimp mixture. Stir to combine. Refrigerate, covered, 1 hour.

Meanwhile, bake and cool tart shells according to package directions. Just before serving, fill shells with shrimp mixture. Sprinkle with parsley.

Mini Corn Muffins with Spicy Pimiento Cheese Filling

• 1-1/2 cups all-purpose flour
• 1 cup cornmeal
• 2 teaspoons sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup whole milk
• 1/4 cup canola oil
• 1 can (14-3/4 ounces) cream-style corn

For the filling::

• 2 cups shredded cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 1/4 cup diced pimientos
• 1 teaspoon chili powder
• 1/4 teaspoon hot pepper sauce

Preheat oven to 400 degrees. In a large bowl, whisk the first five ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn.

Fill greased mini-muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350 degrees.

Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon in a rounded teaspoonful of filling into the center. Bake 10-12 minutes or until cheese is melted.

Bourbon-Candied Bacon Deviled Eggs

• 2 tablespoons brown sugar
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon maple syrup
• 1/8 teaspoon salt
• 2 teaspoons bourbon, optional
• 4 thick-sliced bacon strips

For the eggs:

• 12 hard-boiled large eggs
• 3/4 cup mayonnaise
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon ground chipotle pepper
• Minced fresh chives

Preheat oven to 350 degrees. In a small bowl, mix brown sugar, 3/4 teaspoon mustard, 1/2 teaspoon syrup and salt. If desired, stir in bourbon. Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-inch baking pan. Bake 25-30 minutes or until crisp. Cool completely.

Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, 1 tablespoon syrup, 1 tablespoon mustard and both types of pepper; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and chives. Refrigerate, covered, until serving.

Pretty Shrimp Salad Cocktails

• 2 cups mayonnaise
• 1/4 cup ketchup
• 1/4 cup lemon juice
• 1 tablespoon Worcestershire sauce
• 2 pounds peeled and deveined, cooked, large shrimp
• 2 celery ribs, finely chopped
• 3 tablespoons minced fresh tarragon or 3 teaspoons dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded romaine
• 2 cups seedless red and/or green grapes, halved
• 6 plum tomatoes, seeded and finely chopped
• 1/2 cup chopped peeled mango or papaya
• Minced chives or parsley

In a small bowl, combine the mayonnaise, ketchup, lemon juice and Worcestershire sauce. In a large bowl, combine the shrimp, celery, tarragon, salt and pepper. Add 1 cup dressing; toss to coat.

Spoon 1 tablespoon dressing into eight cocktail glasses. Layer each with 1/4 cup lettuce, 1/2 cup shrimp mixture, 1/4 cup grapes, 1/3 cup tomatoes and 1 tablespoon mango. Top with remaining dressing; sprinkle with chives. Serve immediately.

Like Derby Pie Snack Mix

• 4 cups Rice Chex cereal
• 4 cups Chocolate Chex cereal
• 4 cups Honey Nut Chex cereal
• 2 cups coarsely chopped pecans, toasted
• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/3 cup light corn syrup
• 1/2 teaspoon baking soda
• 2 cups (12 ounces) semisweet chocolate chips
• 2 tablespoons shortening

In a large bowl, combine cereals and pecans. In a small microwave-safe bowl, combine brown sugar, butter and corn syrup. Microwave, uncovered, on high for 2 minutes, stirring once. Whisk in baking soda. Pour over cereal mixture; toss to coat.

Cook in batches on high in a microwave-safe bowl for 3 minutes, stirring every minute. Spread onto waxed paper-lined baking sheets to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cereal mixture; refrigerate until set.

Break into pieces. Store in an airtight container at room temperature.

Kentucky Derby Pie

A slice of this Kentucky Derby Pie is the perfect festive addition to any Kentucky Derby gathering. A thick, gooey chocolate chip cookie meets a warm buttery pie for a heavenly and decadent easy dessert recipe.

• 1 frozen 9-inch deep-dish pie crust thawed
• 1 1/2 sticks (12 tablespoons) salted butter, at room temperature
• 1/3 cup flour
• 1 1/2 cups sugar
• 3 large eggs, beaten
• 1 3/4 cups chopped pecans
• 1 1/2 tablespoons bourbon or vanilla extract
• 1 1/2 cups semi-sweet or milk chocolate chips

Optional: whipped cream or vanilla ice cream, for serving

Preheat oven to 275 degrees. Place pie crust in a deep pie plate.

Place room-temperature butter, flour, and sugar in a large mixing bowl. Use an electric mixer to beat until well blended. Add eggs and combine.

Stir in walnuts, bourbon (or vanilla), and chocolate chips. Pour into pie shell.

Bake for 1 hour, 15 minutes -- 1 hour, 30 minutes. See the notes below about how to know when your pie is done. Allow to cool completely before cutting.

Notes: To tell if your pie is finished cooking, gently hold it by one edge and give it a little gentle shake. If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet. A Derby Pie is done when the center gives you just a little jiggle, like the slightly wiggly movement of Jell-O, but the edges are stable and set.

You will also know that your pie is done when the edges are a little puffy near the crust. At this point you want to take the pie out of the oven and remove it to a wire rack. The filling will continue to cook and fully set as the pie cools. Let your pie finish setting and cool completely for at least two hours before you slice and serve.

Derby Day Bourbon Brownies

• 1 box brownie mix plus additional ingredients called for on the package (like an 18-ounce box of Ghirardelli brownie mix, but anything similar will work fine)
• 2 tablespoons bourbon

For the Frosting:

• 3 tablespoons butter softened
• 1 1/2 cups powdered sugar, sifted
• 2-4 teaspoons bourbon plus additional, as needed
• 1/4 teaspoon vanilla
• Pinch of salt
• Optional: Sprinkles

Spray an 8-inch square baking dish with cooking spray. Prepare brownies according to package instructions, and bake in prepared baking dish.

While brownies are still warm, poke little holes all of the top of the brownies with a toothpick. Brush 2 tablespoons of bourbon over the top of the brownies, slowly allowing it to soak in.

Allow the brownies to cool completely on a wire rack before frosting.

To prepare the frosting: In a small bowl, beat butter with an electric mixer on medium speed for about 30 seconds. Gradually beat in powdered sugar, 2 teaspoons of bourbon, vanilla, and salt. If needed, add another teaspoon or two of bourbon until frosting is spreadable.

Spread brownies with bourbon frosting and garnish with sprinkles, if desired.

Notes: This recipe gives you just enough frosting for a thin layer on top (and since it's very sweet, that should be enough). But, if you want a rich, thick layer of frosting just double the ingredients.

Until next time, happy cooking.