Tim Laird, America's Chief Entertaining Officer knows how to keep the party going Kentucky Derby weekend

LOUISVILLE, Ky. (WDRB) -- Many people will be celebrating Kentucky Derby 150 at home.

WDRB’s Keith Kaiser got some Oaks and Derby Entertaining Ideas from America’s Chief Entertaining Officer, Tim Laird.

Below you’ll find some recipes created by Tim Laird and Chef David Danielson, compiled in their book, The Bourbon Country Cookbook.

You'll find some classic dishes and some creative twists.

Blazing Saddle Bloody Mary

Makes: 1 cocktail

In a tall glass with ice, add:

1½ ounces vodka

4 ounces Zing Zang Blazing Bloody Mary Mix

Garnish with a Bourbon Maple-Glazed Bacon spear.

Bourbon Maple-Glazed Bacon

Makes: 10 servings

½ cup maple syrup

2 tablespoons bourbon

1 pound thick-cut bacon

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.

Combine the syrup and bourbon in a small bowl. Place the bacon on the prepared baking sheet and bake for 10 minutes. Remove the baking sheet from the oven and brush the bacon generously with the syrup mixture. Return the baking sheet to the oven for 5 minutes, or until the bacon is browned and cooked to the desired doneness.

Transfer the bacon to paper towels to drain. Serve immediately.

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018

Bacon and Pecan Pimento Cheese

Makes: 3 cups

12 ounces grated sharp yellow cheddar (3 cups)

12 ounces grated extra sharp white cheddar (3 cups)

1 cup mayonnaise, such as Duke’s

1 (4-ounce) jar diced pimentos, drained

¼ cup toasted pecan pieces

½ cup cooked and diced bacon (about 8 strips)

½ tablespoon Dijon mustard

Pinch cayenne pepper

Pinch celery seed

Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine the yellow cheddar, white cheddar, mayonnaise, pimentos, pecans, bacon, mustard, cayenne pepper, and celery seed. For a smoother mixture, use a stand mixer with a paddle attachment and beat on medium speed for 2 to 3 minutes. When the mixture is completely combined, taste and add salt and pepper as needed. Transfer to an airtight container and store in the refrigerator for up to 1 week.

Note: To toast pecans at home, preheat the oven to 325°F. Place the pecans on a baking sheet and bake for 5 to 7 minutes, until the nuts begin to brown and become fragrant.

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.

Oaks Lily

Makes: 1 cocktail

1½ ounces vodka

1 ounce lemonade

3 ounces cranberry juice

½ ounce triple sec

Squeeze of 1 lime wedge

3 blackberries or lemon twist, for garnish

Combine the vodka, lemonade, cranberry juice, triple sec, and a squeeze of lime in a rocks glass filled with crushed ice. Stir the mixture, garnish with the blackberries or lemon twist, and serve.

Note: This drink debuted at the 132nd Oaks Day in 2006 and was created by Tim Laird for Churchill Downs as the first signature drink of this prestigious race, run on the Friday before Derby Day. This drink now rivals the Mint Julep. The color of the drink emulates the Stargazer Lily, which is the flower in the prized blanket awarded to the winning horse of the Oaks Race known as the “Lilies for the Fillies.”

Reprinted with permission from That’s Entertaining! with Tim Laird, America’s CEO - Chief Entertaining Officer, Butler Books, 2010.

Benedictine Spread

Makes: 2½ cups

1 English cucumber, unpeeled

¼ yellow onion

2 (8-ounce) packages cream cheese, softened

2 tablespoons sour cream

¼ teaspoon chopped fresh dill

⅛ teaspoon freshly ground black pepper

2 drops green food coloring

Kosher salt, to taste

In a food processor or on a box grater, grate the cucumber and onion. Transfer the cucumber and onion to a strainer and drain well by pressing the mixture with the back of a large spoon. Remove as much of the liquid as you can, since too much liquid will make the spread watery.

Transfer the cucumber and onion to the bowl of a food processor. (If you don’t have one, use a small bowl and a fork.) Add the cream cheese. Process the mixture until it’s smooth. Add the sour cream, dill, and pepper and process until combined. Add the food coloring and mix until well incorporated. Taste and add salt as needed. Transfer to an airtight container and store in the refrigerator for up to 1 week.

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.

Kern’s Kitchen Derby Pie Bites with Mash & Mallow S’Mores Whiskey

Simply cut out bite size circles from a Kern’s Kitchen Derby Pie and top with Mash & Mallow S’Mores Whiskey.

Have a tasty Kentucky Oaks and Kentucky Derby 150, Cheers.