Potato salad, slow cooker bread pudding and bluebird cocktail from Miranda Lambert’s new cookbook

Just in time for Mother's Day, Miranda Lambert is out with a new cookbook, "Y'all Eat Yet?: Welcome to the Pretty B*tchin' Kitchen," and it's filled with delicious recipes from some of Lambert's favorite women, including her mother Bev Lambert and grandmother "Nonny."

This is the "Bluebird" singer's first cookbook. She said it was inspired by her mother and her mother's group of friends who raised her.

"We started a chopped cookoff in 2020 and we would have our husbands pick an ingredient a week so we would have five ingredients to make a dish. We couldn't Google," she said in a video she shared on Instagram in April. "Really it was just an excuse to just do something creative and then drink about it on FaceTime. We started really talking about all the recipes that we've made all of our memories around and I've known these ladies my whole life. They raised me basically."

"We were like, it would be cute to have a little recipe book for ourselves -- a little shutterfly book," she added. "And here we are three years later with a full-blown memoir of all of our memories together with some recipes thrown in so it's been a really cool journey to get to where we are."

Check out some of Lambert's recipes from her new cookbook below.

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Potato salad

Serves 4-6.

Ingredients

1¼ pounds new potatoes, cut into 1-inch cubes

½ teaspoon kosher salt, plus more for boiling

½ cup fine y chopped green onions

½ cup grated cheddar or American cheese

2 hard-boiled large eggs, chopped

¼ cup sweet pickle relish

½ cup mayonnaise

1 tablespoon mustard

½ teaspoon freshly ground black pepper

½ teaspoon paprika

Directions

1. Place the potatoes in a pot of cold salted water. Bring to a boil over high heat, then reduce the heat to medium, and cook until the potatoes are tender, 10 to 15 minutes.
2. Drain the potatoes and let cool completely, then transfer to a bowl. Add the green onions, cheese, eggs, and relish. Gently stir in the mayonnaise and mustard to combine. Season with the salt and pepper. Chill in the fridge until cold, about 2 hours. Sprinkle with the paprika before serving.

Slow cooker bread pudding

Serves 8 to 10.

Ingredients

3 large eggs

⅔ cup packed light brown sugar 2 teaspoons ground nutmeg

2 tablespoons ground cinnamon 1 cup heavy cream

1 cup whole milk

2 teaspoons vanilla extract

½ cup (1 stick) unsalted butter, melted

8 cups cubed French bread

½ cup butterscotch baking chips 2 cups pecans, chopped

Cooking spray

Whipped cream (page 207), for serving (optional)

Glaze

½ cup heavy cream

1 cup granulated sugar

½ cup (1 stick) unsalted butter, melted

½ cup whiskey or dark rum

Directions

1. In a large bowl, whisk together the eggs, brown sugar, nutmeg, and cinnamon. Add the heavy cream, milk, vanilla, and melted butter. Add the bread cubes and toss until completely coated. Stir in the butterscotch chips and pecans.
2. Coat a large slow cooker with cooking spray, then pour in the bread mixture. Cover and cook on low for 2 hours, until the center is firm and a knife inserted in the center comes out clean.
3. Meanwhile make the glaze: In a small pot, combine the cream, granulated sugar, and melted butter. Cook over medium-low heat until the sugar is dissolved. Do not let boil. Remove from the heat and stir in the whiskey or dark rum.
4. Pour half the glaze over the bread pudding and reserve the other half for serving. Top with whipped cream, if desired, to serve.

Bluebird cocktail

Makes 1 drink.

Ingredients

​​5 blueberries

2 fresh mint leaves

1 ounce simple syrup

2 ounces bourbon (I like Woodford Reserve)

2 tablespoons lime juice

Lemon wheel, for garnish

Directions

Muddle the blueberries and mint with the simple syrup. Add to a shaker with ice, along with the bourbon and lime juice. Shake vigorously. Pour into a collins glass with fresh ice. Garnish with a lemon wheel.