DIY Kentucky Derby Party
- 8 oz. cream cheese, at room temperature (I used light)
- ¼ cup plain Greek yogurt (I used nonfat)
- ¼ teaspoon grated nutmeg
- 6 oz. (about 1½ cups) shredded cheddar cheese, divided (I used Cabot Extra Sharp)
- 2 cups chopped cooked turkey
- one small tomato, seeded and chopped
- 6 slices bacon, crumbled
- ¼ cup grated pecorino romano cheese (can also use parmesan)
- Crackers, sliced baguette, vegetables for serving
- Preheat oven to 350°F.
- In a bowl, stir together the cream cheese, yogurt, nutmeg, 4 oz. (about 1 cup) cheddar, and turkey until thoroughly combined.
- Transfer to a glass baking dish and spread evenly.
- Top with tomato, bacon, the remaining 2 oz cheddar cheese, and the pecorino romano cheese.
- Bake at 350°F for about 30 minutes, or until hot and bubbly, and lightly browned.
- Serve with crackers, baguette slices, and veggies for dipping.
Author: Brianne @ Cupcakes & Kale Chips
Read more at http://cupcakesandkalechips.com/kentucky-hot-brown-dip/#5CpUs3DxKlRzVOkK.99
- 6 slices turkey, I used a smoked turkey breast
- 6 slices ham, I used deli ham
- 6 slider buns
- 6 slices mild cheddar cheese
- 6 slices bacon, cooked crisp
- 2 large onions, sliced
- 2 tablespoons vegetable oil
- 2 tablespoon butter or margarine*
- 2 tablespoon self-rising flour
- 2 cups whole milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Add 2 tablespoons vegetable oil to a skillet and saute onions until they are translucent and browned.
- Cook bacon.
- Sauce: To another sauce pan, melt butter* on medium heat. Add flour and cook 2 minutes, stirring constantly. Add milk, salt and pepper and whisk. Bring to a boil, whisking constantly. Reduce heat immediately after it reaches boiling point and simmer until ready to ladle on sliders.
- Assemble: Layer turkey, bacon and cheese on bottom half of bun. Add caramelized onions to top half of bun. Broil in oven until cheese melts. Remove from oven. Ladle white sauce over cheese and place top bun on slider.
- Serve immediately. Enjoy!
Author: Paula Jones
WHAT YOU WILL NEED
- 3/4 lb ground beef
- 3/4 lb ground pork
- 1/2 cup (1 sleeve, finely crushed) Ritz Cracker crumbs (you can use plain bread crumbs)
- 1/2 cup finely chopped onion
- 1/2 teaspoon salt
- lots of fresh cracked pepper
- 1 egg
- 2 Tbsp olive oil (for browning the meatballs)
- 1 jar apricot preserves (about a cup, give or take)
- 1/4 cup brown sugar
- 3 Tbsp hot chili sauce (use mild chili sauce if you can’t take the heat)
- 1/2 cup bourbon
- 1/2 cup barbecue sauce
- 1/4 cup water
- Set oven to 350F
- Put the above ingredients, except the olive oil, in a large mixing bowl, breaking up the meat as you put it in. Mix together, using the tips of your fingers to gently combine everything without compacting the meat. Form into small 1″ balls, I use a small scoop to make them nice and uniform.
- Heat 2 Tbsp of olive oil in a skillet and brown the meatballs, working in batches. Transfer the meatballs to a baking sheet, and bake for about 10 minutes, until cooked through. (Check with a thermometer, it should read 160 degrees)
- Place cooked meatballs into the sauce, and let heat through until ready to serve. Serve on a plate with toothpicks, a drizzle of sauce, and lots of napkins. Serve a bowl of sauce on the side for extra dipping.
- To make the sauce, combine all the sauce ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.
- 10 oz package Andes CrÃ¨me De Menthe baking bits
- 1 cup semi sweet chocolate chips
- 1 14 oz can sweetened condensed milk, divided
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- 1 cup white chocolate chips
- 1 teaspoon mint extract
- Line an 8 x 8 with parchment paper, set aside. In heavy saucepan over low heat combine all abut 1/3 cup of the CrÃ¨me De Menthe chips, 1 cup semi sweet chips, vanilla and 1 cup sweetened condensed milk. Stir until chocolate has melted. Remove from heat and stir in bourbon. Spread mixture onto prepared pan.
- Meanwhile melt white chocolate chips with remaining sweetened condensed milk and mint extract. Dollop milk mixture over chocolate fudge and swirl together with an offset spatula. Press remaining mint chips on top. Chill until firm.
- 6 tablespoon butter (no substitutions)
- 1 cup pecans
- 1 and ½ cup self-rising flour
- 1 and ½ cup granulated sugar
- ⅔ cup milk
- 1 teaspoon vanilla
- 1 and ½ cup packed light brown sugar
- 1 and ½ cup hot water
- Preheat oven to 350 degrees.
- Add butter to a 9×13 inch cake pan or casserole dish and melt in oven.
- Once butter is melted, sprinkle the pecans over butter.
- In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don’t over-mix.
- Pour batter over butter and pecans, do not mix.
- Sprinkle brown sugar evenly over batter, do not stir.
- Carefully pour the hot water over the mixture; do not stir.
- Bake 30 to 35 minutes or until golden brown.
Author: Paula Jones