This time of year everyone has local recipes for the Christmas season. Some of the Kentucky Christmas recipes are from local cooks and from cookbooks I have collected. Maybe they will become part of your home recipes. It is fun to collect recipes from different regions and try them.

Maker’s Mark Distillery Eggnog

I have had this before and it will definately warm you up on a chilly December day! Many think Maker’s Mark is the gold standard for the finest Kentucky bourbon. This holiday favorite is no exception.

Ingredients

24 eggs

1 ^½ cups sugar

1 liter Maker’s Mark bourbon

1 quart heavy whipping cream

1 quart milk

Directions

Freshly ground nutmeg for garnish Separate the eggs and beat the yolks until creamy; whip the sugar into the yolks. Beat egg whites until they stand in peaks, adding ^½ cup additional sugar, if needed. Beat yolks and bourbon together and fold in whites. Beat cream and add with milk. Serve in eggnog cups and add nutmeg for garnish.

Yield: 1 punch bowl full.

This came from Kentucky’s Best-Fifty Years of Great Recipes by Linda Allison-Lewis

Country Grits with Sausage and Cheese

This is filling and satisfying treat for breakfast.

Ingredients

2 pounds mild bulk pork sausage

4 cups water

1¹/4 cups uncooked quick-cooking grits

4 cups (16 ounces) shredded sharp Cheddar cheese

1 cup milk

¹/2 teaspoon dried thyme

¹/8 teaspoon garlic powder

4 eggs

lightly beaten Paprika Tomato wedges for garnish

Parsley sprigs for garnish

Directions

Cook sausage in a large skillet, stirring to crumble, until browned. Drain excess fat and set aside. Pour water into large saucepan and bring to a boil. Stir in grits, return to boil, reduce heat, cover and simmer for 5 minutes, stirring occasionally. Remove from heat. Add cheese, milk, thyme and garlic, stirring, until cheese is melted. Add sausage and eggs. Spread mixture in lightly-greased 13x9x2-inch baking dish. Sprinkle with paprika. Bake at 350° for 1 hour or until golden brown. Let stand for 5 minutes before serving. Garnish with tomatoes and parsley.

Note: Casserole can be assembled the evening before and stored, covered, in the refrigerator overnight. Let stand at room temperature for 30 minutes before baking. Serves 8 to 10.

White Pillars Bed and Breakfast Pumpkin Crunch

White Pillars Bed and Breakfast in Russell Springs, Kentucky, is located in a traditional southern home built in 1876 and its recipe for Pumpkin Crunch is a favorite of many .It’s a great alternative to pumpkin pie.

Ingredients

2 cups cooked and mashed pumpkin

12 ounces evaporated milk

3 eggs,lightly beaten

1 cup sugar

4 teaspoons pumpkin pie spice

¹/2 teaspoon salt

1 yellow butter cake mix

1 cup quick cooking oats or 1 cup chopped nuts

2 sticks butter,melted

Directions

Preheat oven to 350°. Mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt together. Pour into buttered 13”x9”x2” cake pan. Sprinkle dry cake mix and oats or nuts over top. Pour melted butter over top of mixture. Bake for 50 to 60 minutes.

Serve warm with whipped topping, if desired.

Yield: 12 servings.

Honey and Basil Chicken

This is one of my favorite and is an alternative for turkey.

Ingredients

1 cup red wine or basil vinegar

3 Tbsp. Dijon mustard

2 Tbsp. soy sauce

3 Tbsp. honey

3 Tbsp. fresh basil,chopped

¹/4 cup fresh thyme

chopped freshly ground black pepper

4 boneless, skinless chicken breast halves

1 cup white or brown rice

Directions

Add rice In a shallow glass baking dish and mix the vinegar, mustard, soy sauce, honey, basil, thyme, and pepper.

Next add the chicken and turn to coat all sides. Marinate at room temperature for 15 minutes. Transfer the chicken to grill or broiling rack; reserve the marinade and place in a small saucepan.

Grill or broil the chicken for 5 minutes on each side or until cooked through. While the chicken is cooking, boil the marinade until reduced by half. Pour marinade over chicken and serve with rice. Serves 4.

This recipe can be found in HERBS-Cultivating & Cuisine, by Carol Asher.

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Squash Bread

This is a nice alternative to pumpkin bread and great to eat when still warm.

Ingredients

18 oz. box yellow cake mix

3.9 oz. box vanilla instant pudding mix

4 eggs

¹/4 cup vegetable oil

3 cups squash,peeled and grated

¹/4 cup fresh basil, finely chopped

¹/2 tsp. salt

1 tsp. cinnamon

1 cup chopped nuts

Directions

Combine all ingredients and pour into 2 greased and floured loaf pans. Bake in a preheated 350° oven for 50 minutes or until knife comes out clean.

Makes 2 loaves.

This recipe can be found in HERBS-Cultivating & Cuisine, by Carol Asher

These are some of my favorite local recipes and maybe they'll be yours too!