Always a great excuse for a spontaneous and easy party, the Kentucky Derby–which is televised on the first Saturday of May–is almost here!

So call a few friends, have the women dig out their most ornate or floppy hats and invite everyone over for some Saturday afternoon fun. Then, simply provide some hearty nibbles, such as those featured below, to accompany the traditional mint juleps. (We won’t tell if you substitute cocktail coolers or even whip up some of the margaritas you also may be planning to serve at a Cinco de Mayo party!).

Chafing dish cocktail franks or mini-meatballs

1 16-oz. package cocktail franks (or 1 lb. prepared miniature meatballs–defrosted, if previously frozen)
1 13-oz. can pineapple chunks (in syrup)
1/2 cup chili sauce
1/2 cup currant or grape jelly
1 1/2 Tbs. lemon juice
1 1/2 tsp. mustard
2 Tbs. pineapple syrup (from can)Drain pineapple, reserving 2 Tbs. syrup for sauce. In a skillet, sauté all ingredients for 15 minutes on medium high heat.

Transfer to a chafing dish and provide toothpicks when serving.

Recipe adapted from cooks.com

Becca’s Shrimp Dip Divine

1/2 cup chili sauce
1 8-oz. pkg. cream cheese, softened
1/2 cup mayonnaise
1/4 cup finely chopped onion
2 tsp. horseradish
8 oz. chopped boiled shrimp

Blend chili sauce into cream cheese wheel. Mix in mayo, onion and horseradish well. Fold in chopped shrimp. Cover and chill several hours. Makes 2 1/2 cups - garnish top of shrimp with a few shrimp and parsley sprigs.

Recipe adapted from kentuckyderbyparty.com

Toasted Pecan Halves

4 cups pecan halves
1/4 cup (1/2 stick) butter, melted
3 tsp. salt

Preheat oven to 325 degrees. Spread pecans on large pan. Bake 10 minutes.

Remove, add butter and stir until nuts are coated. Sprinkle salt evenly on nuts and stir.

Lower temperature to 250 degrees and bake 20 to 30 minutes more. Stir twice more while baking. Test for doneness at 15 minutes;  remember that nuts continue to cook when taken from oven, so don’t overcook them.

Recipe adapted from kentuckyderbyparty.com

Early Times Mint Julep

2 cups sugar
2 cups water
Sprigs of fresh mint
Crushed ice
Early Times Kentucky Whisky

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight.

Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. (Traditionally served in silver Julep Cups, if you happen to have some).

Garnish with a sprig of fresh mint.

Recipe adapted from kentuckyderbyparty.com

Filed under: Entertaining, Festive foods, Fun party ideas