Country star and mom-of-three Martina McBride can now add “cookbook author” to her already impressive resume. For the chef in the family, McBride’s Around the Table is an accessible cookbook worth checking out. In its pages McBride shares some delicious recipes along with fun new party ideas, perfect for holiday entertaining and family time. 
To get a sneak peek at McBride’s creations, we’ve included some recipes from Around the Table, now available online and in stores.
Triple Chocolate Cranberry Oatmeal Cookies
Makes 32 cookies
“As I’ve said before, I’m not a great baker,” Mcbride says. “But every once in a while, I get the urge to bake or make cookies with [my daughter] Ava. This is a holiday twist on the oatmeal cookie. The orange and cranberry take it to a whole new level! Double or triple this recipe depending on how large a crowd you expect or if you’repackaging these as party favors. The prepared dough keeps well,covered, in the refrigerator. Let it sit at room temperature for about 20 minutes, then scoop and bake.”
Ingredients:
1 cup all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon kosher salt
10 tablespoons (11⁄4 sticks) unsalted butter, softened
1⁄2 cup granulated sugar
1⁄2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon orange zest
1 cup old-fashioned oats
1⁄2 cup semisweet chocolate chunks
1 cup milk chocolate chips
1 cup white chocolate chips
1⁄2 cup dried cranberries
- Preheat the oven to 350°F. Line two 17 × 13-inch rimmed baking sheets with parchment paper.
- Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl and set aside. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until smooth and fluffy.Add egg, vanilla, and orange zest and beat until blended. Add the flour mixture and oats and stir until blended. Stir in the chocolate chunks, 1/2 cup of the milk chocolate chips, ½ cup of the white chocolate chips,and the cranberries.
- Drop the batter by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. Bake for 12 to 14 minutes, or until the edges are lightly browned. Cool on the sheets for 5 minutes,then transfer the cookies to a rack and cool completely.
- In separate small bowls, microwave the remaining ½ cup milk, chocolate chips, and ½ cup white chocolate chips at high power for 1 minute, stirring after 30 seconds. Using a small spoon, drizzle the melted chocolate over the cookies. Let stand until the chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in an airtight container at room temperature.)
Pesto Panini:
Ingredients:
2 12-ounce ciabatta loaves (about 12 to 14 inches long)
3 tablespoons extra virgin olive oil
9 ounces goat cheese
6 small tomatoes, thinly sliced
3⁄4 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup prepared pesto
1. Preheat a panini sandwich press.
2. Split the ciabatta loaves in half horizontally, and brush the bottom halves of bread with 1H tablespoons of the olive oil, spread evenly with the goat cheese, and top with tomato slices. Sprinkle the tomatoes evenly with salt and pepper. Spread pesto evenly on the top halves of the bread. Place the top halves of the bread over the tomatoes and brush the tops with the remaining olive oil.
3. Place the sandwiches on the panini press and cook until the bread is lightly browned and the cheese is melted. Cut into sixths and serve.
Autumn chopped salad:
Serves 6
“The Balsamic–Poppy Seed Dressing has a pleasant tanginess that is a nice change of pace from the usual super-sweet poppy seed dressings, plus it balances the sweetness of the dried cherries and pears,” McBride says. “I dress the salad very lightly and offer more of the dressing for guests to add at the table if they wish.”
Ingredients:
3 romaine hearts, chopped (about 8 cups)
2 small Red Bartlett pears, chopped 3⁄4 cup dried cherries, roughly chopped
3⁄4 cup pecans, chopped and toasted
6 slices thick-cut bacon, cooked and crumbled
1⁄2 cup crumbled feta cheese
1⁄2 cup fresh flat-leaf parsley leaves
Balsamic–Poppy Seed Dressing
Combine the lettuce, pears, cherries, pecans, bacon, feta, and parsley on a large platter or in a large bowl. Serve with the Balsamic–Poppy Seed Dressing.
Tip: Have you ever noticed that when you toss a salad all the good stuff (in this case the fruit, nuts, cheese, and bacon) goes to the bottom of the bowl? I like to toss the chopped lettuce with the dressing and then add the rest of the ingredients on top. It’ s really pretty that way and it ensures that everyone gets a little of everything on theirsalad plate. This salad is pretty enough to bring to the table to serve.
Balsamic–poppy seed dressing
Makes 1 cup
Ingredients:
2 tablespoons poppy seeds
1⁄3 cup sugar
6 tablespoons balsamic vinegar
1 tablespoon grated yellow onion
2 tablespoons chopped garlic
2 teaspoons dry mustard powder
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
2⁄3 cup extra-virgin olive oil
1. Combine the poppy seeds, sugar, balsamic vinegar, onion, garlic, mustard powder, salt, and pepper in a food processor, pulsing 3 times. With the food processor running,gradually add the olive oil through the feed tube, blending until incorporated.
2. Pour the dressing into a screw-top jar and store in the refrigerator. When ready to use, shake to recombine.
From the book AROUND THE TABLE: Recipes and Inspiration for Gatherings Throughout the Year by Martina McBride Copyright (c) 2014 by Martina McBride. William Morrow, an imprint of HarperCollins Publishers. Reprinted by permission.
