Ree Drummond, known as the Pioneer Woman, wasn’t always a culinary icon. She began as a home cook on her Oklahoma ranch, sharing her life and recipes online. Now, she’s a household name with a successful Food Network show, a charming Pawhuska hotel, and, crucially for home cooks everywhere, five best-selling cookbooks. Her rise to domestic stardom is something many aspire to, and for good reason. Diving into Ree’s recipes has become a delicious journey for countless families, including my own.
My exploration of the Pioneer Woman’s culinary world has been enlightening and incredibly tasty. Here are the key lessons I’ve learned, along with some must-try recipes from her cookbooks, perfect for anyone looking to bring some ranch-style comfort into their kitchen.
Lesson 1: Embrace the Comfort Food Classics
Sunday cooking is a ritual in my home. Weeknights are often too hectic for elaborate meals, but Sundays offer the time to truly enjoy the process of cooking and create dishes that provide comfort and leftovers for busy days. Pioneer Woman recipes are perfect for this approach, excelling in hearty, satisfying meals that reheat beautifully.
My kids are huge fans of macaroni and cheese, and Ree Drummond’s version is a guaranteed crowd-pleaser. Her Quick Shells and Cheese recipe, found in The Pioneer Woman Cooks: Dinnertime, is a testament to her genius – effortlessly easy yet incredibly delicious. For a hearty main course, I turned to her Pot Roast, a savory, melt-in-your-mouth dish that’s ideal for slow cooking in a Crockpot and even better as leftovers.
Perfect Pot Roast
Ingredients:
- Salt and freshly ground black pepper
- One 3- to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Instructions:
- Preheat your oven to 275°F (135°C).
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion halves and brown on both sides. Remove onions and set aside.
- Add carrots to the hot pot and toss until slightly browned, about a minute. Reserve with the onions.
- If needed, add a bit more olive oil to the pot. Sear the roast for about a minute per side until browned all over. Remove roast and set aside.
- Keep the burner on high and deglaze the pot with red wine or beef broth (about 1 cup), scraping up the browned bits. Return the roast to the pot and add enough beef stock to cover it halfway.
- Add onions and carrots, along with rosemary and thyme sprigs.
- Cover and roast for 3 hours for a 3-pound roast, or 4 hours for a 4- to 5-pound roast, until the roast is fork-tender.
Lesson 2: Elevate Your Breakfast Game
Breakfast Casserole
A close-up shot of a breakfast casserole, golden brown and bubbly, showcasing the hearty and comforting nature of Pioneer Woman-style breakfast recipes.
Inspired by my experience cooking like Joanna Gaines, I realized the joy of a good breakfast casserole. It’s the ultimate make-ahead morning meal, perfect for prepping the night before and baking fresh. One casserole easily feeds my family for a couple of breakfasts. Ree Drummond’s Loaded Tater Tot Bake is a brilliant recipe for family breakfasts or brunch gatherings. It’s comforting, customizable, and always a hit. For more inspiration, explore other Pioneer Woman tater tot casserole variations.
Lesson 3: Discover Decadent Desserts Beyond the Usual
My household had fallen into a bit of a chocolate chip cookie routine. With a serious sweet tooth and cherished memories of baking from the original Pioneer Woman cookbook – a treasured wedding gift – I knew it was time to venture into new dessert territory. Ree’s recipes did not disappoint! Missy’s Blueberry and Lemon Cupcakes are a revelation. The combination of bright lemon and juicy blueberries is simply divine.
Missy’s Blueberry and Lemon Cupcakes
Ingredients:
Cupcakes:
- 1 1/2 sticks unsalted butter, softened
- 3 large eggs, room temperature
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/4 cup milk
- 3 tablespoons finely shredded lemon peel
- Butter baking spray
- Blueberries, lightly coated in flour
Frosting:
- 3 to 4 cups powdered sugar
- 1 stick unsalted butter, softened
- 1 stick cream cheese, softened
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
Instructions:
- Preheat oven to 350°F (175°C).
- For the batter: Cream together softened butter and eggs. In a separate medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine granulated sugar, milk, and lemon peel. Gradually add the butter and egg mixture to the milk and sugar mixture. Slowly incorporate the flour mixture into the wet ingredients until just combined.
- Line a cupcake pan with paper liners, spray with butter baking spray, and fill each liner about three-quarters full with batter. Gently press flour-coated blueberries on top of the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the frosting: In a large bowl, beat together powdered sugar, softened butter, cream cheese, lemon juice, and lemon zest until smooth and fluffy. Pipe onto cooled cupcakes and garnish with lemon peel, fresh blueberries, and a mint leaf, if desired.
Lesson 4: The Unforgettable Salad Sensation
Prepare to be amazed by the Cowboy Chopped Salad. Seriously. This recipe is a game-changer, perfect as a complete meal at home or the ultimate side dish to bring to potlucks and gatherings. It’s unique, incredibly flavorful, and showcases Ree Drummond’s knack for creating craveable dishes. The Pioneer Woman truly nailed it with this one.
Cowboy Chopped Salad
Ingredients:
Bacon and Tortilla Strips:
- 12 slices bacon, chopped
- Vegetable oil, for frying
- 4 corn tortillas, cut into strips
BBQ Ranch Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup barbecue sauce
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped chives
- 1 clove garlic, finely chopped
- Buttermilk, as needed for consistency
- Hot sauce, to taste
- Kosher salt, to taste
Salad:
- 1 head iceberg lettuce, cut into chunks and sliced
- 1 pint grape tomatoes, halved
- 1 bunch scallions, sliced
- 1 pound Cheddar cheese, grated
- Pico de gallo, store-bought or homemade
Instructions:
- For the bacon and tortilla strips: In a medium skillet over medium heat, fry bacon until crisp, about 8 minutes. Drain on paper towels. Add vegetable oil to the bacon skillet and fry tortilla strips until golden and crisp, approximately 1 minute. Drain on paper towels.
- For the BBQ ranch dressing: In a bowl, whisk together mayonnaise, sour cream, barbecue sauce, parsley, chives, and garlic. Thin to desired consistency with buttermilk. Season with hot sauce and salt to taste.
- For the salad: In a large bowl, combine lettuce, tomatoes, scallions, bacon, and most of the grated cheddar cheese. Drizzle with dressing and toss to combine. Scatter pico de gallo, tortilla strips, and remaining cheese over the top before serving.
Ree Drummond’s recipes consistently deliver on flavor and simplicity, making them accessible for home cooks of all levels. The only consideration is that many of her recipes lean towards the richer side, so if you’re mindful of calorie intake, the Pioneer Woman cookbook is ideal for special occasions and potlucks where indulgence is part of the celebration.
Explore More Pioneer Woman-Inspired Recipes
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Pioneer Woman Million Dollar Dip
Million Dollar Dip This Pioneer Woman potluck recipe is truly worth every penny! The blend of cheddar, Swiss, and blue cheese creates a perfect balance of tanginess, sharpness, and bold flavor. Serve with veggies or pretzels for dipping. Don’t miss her million-dollar deviled eggs and million-dollar spaghetti recipes too. Go to Recipe
Million Dollar Dip Thumbnail
Pioneer Woman Apple Crisp
Apple Crisp You simply can’t go wrong with Ree Drummond’s apple crisp. Tart Granny Smith apples combined with sugar, flour, oats, and cinnamon create a simple yet incredibly delicious dessert perfect for sharing. This apple crisp is also one of her favorite comfort foods. Go to Recipe
Pioneer Woman Mystery Rolls
Mystery Rolls Ree got this secret family recipe from her mom. It only requires three ingredients – canned biscuits, blue cheese, and butter – but will impress everyone at the table. Go to Recipe
Pioneer Woman Pumpkin Bars
Pumpkin Cream Cheese Bars You’ll want to make these dreamy pumpkin bars on repeat every fall. This recipe is designed for an 8×8-inch pan but can easily be doubled for a 9×13-inch dessert. Go to Recipe Looking for more? Here’s a Pioneer Woman cheese ball recipe loaded with cheddar, bacon, and ranch.
Chicken Tortilla Bake
Image of Chicken Tortilla Bake, a cheesy and comforting casserole, representing the family-friendly and easy dinner recipes found in the Pioneer Woman cookbook.
Spicy Casserole Ree loves a spicy casserole, and while she enjoys this bake as it is, she’d likely add salsa or hot peppers for an extra kick. Go to Recipe
Caramel Brownies
Image of Caramel Brownies, rich and gooey brownies with caramel swirls and walnuts, showcasing the decadent dessert recipes in the Pioneer Woman cookbook.
Caramel Brownies Indulge your sweet tooth with these rich, gooey caramel brownies. Topped with crushed walnuts and swirls of caramel, these brownies are perfect when you crave something truly decadent. Go to Recipe
Overnight Salad
Image of Overnight Layered Salad, a colorful and classic potluck salad, demonstrating the variety of recipes, including salads, in the Pioneer Woman cookbook.
Layered Salad Layered salad is a potluck staple, and Ree takes a classic approach with her version, including bacon, hard-boiled eggs, and peas. This make-ahead version is sure to be a hit. Go to Recipe
Lemon Bars
Image of Lemon Bars, bright yellow and tangy lemon bars, highlighting the dessert and baking recipes suitable for dessert platters from the Pioneer Woman cookbook.
Lemon Bars These delightful lemon bars offer a wonderful tangy flavor and are always a crowd-pleaser. Their vibrant color and neat shape make them a beautiful addition to any dessert platter. Go to Recipe
Here’s an expert guide on how to make lemon curd.
Chicken Cordon Bleu Casserole
Image of Chicken Cordon Bleu Casserole, a creamy and comforting casserole version of a classic dish, demonstrating the simplified and family-friendly meals in the Pioneer Woman cookbook.
Chicken Cordon Bleu Casserole Chicken cordon bleu casserole provides all the delicious flavors of the classic dish but with much less effort. It’s guaranteed to have everyone coming back for seconds. Go to Recipe
Strawberry Oatmeal Bars
Image of Strawberry Oatmeal Bars, sweet and buttery bars with a strawberry filling, showcasing the easy-to-make and versatile baking recipes in the Pioneer Woman cookbook.
Strawberry Oatmeal Bars Made with simple ingredients, these sweet and buttery strawberry oatmeal bars are incredibly easy to whip up. Go to Recipe
Loaded Twice Baked Potato Casserole
Image of Loaded Twice-Baked Potato Casserole, a cheesy and hearty potato casserole, representing the comforting side dish recipes perfect for family meals in the Pioneer Woman cookbook.
Twice-Baked Potato Casserole Reviewers agree: this twice-baked potato casserole is a real winner! It can be made ahead and delivers the same delicious taste as individual twice-baked potatoes with far less work. Go to Recipe
Baked Beans
Image of Baked Beans, a hearty and flavorful side dish, highlighting the potluck and BBQ-friendly recipes in the Pioneer Woman cookbook.
Baked Beans Baked beans are a potluck essential, and while Ree often uses just pork and beans, this version features seven different types of beans, adding variety in color, texture, and flavor. Go to Recipe
Grasshopper Pie
Image of Grasshopper Pie, a minty green and creamy pie, showcasing the unique and memorable dessert recipes from the Pioneer Woman cookbook.
Grasshopper Pie Ree’s grasshopper pie is a popular recipe she clearly loves. Cream cheese and whipped topping create a luscious base for the minty green filling. Your family will adore this, whether you live on a ranch in Oklahoma or not. Want more pie? Learn how to make a million-dollar pie. Go to Recipe
Don’t forget to follow this Ree Drummond crispy pie crust hack for the perfect pie.
Southwest Vegetarian Bake
Image of Southwest Vegetarian Bake, a colorful and cheesy vegetarian casserole, demonstrating the diverse range of recipes, including vegetarian options, in the Pioneer Woman cookbook.
Southwest Casserole This dish is similar to Ree’s favorite Mexican rice casserole but includes olives, black beans, and corn for a vegetarian twist. Go to Recipe
Learn how to make corn on the cob like the Pioneer Woman.
Taste Of Home Cranberry Meatballs
Image of Saucy Meatballs, glazed meatballs with a cranberry sauce, showcasing the flavorful and comforting appetizer and main course recipes in the Pioneer Woman cookbook.
Saucy Meatballs The Pioneer Woman loves meatballs, and one of her best recipes features a rich sauce made with tomato paste and beef broth. Cranberries add a unique twist to these meatballs. Craving more? Try our favorite Pioneer Woman’s brisket recipe. Go to Recipe
Lemon Vinaigrette Potato Salad
Image of Lemony Potato Salad, a bright and refreshing potato salad with a lemon vinaigrette, highlighting the lighter side dish options in the Pioneer Woman cookbook.
Lemony Potato Salad No potluck is complete without potato salad. This is a lighter take on the Pioneer Woman’s lemon basil potato salad, retaining all the bright and zesty flavors. Go to Recipe
Easy Ziti Bake
Image of Baked Ziti, a cheesy and meaty pasta bake, representing the crowd-pleasing and family-friendly main course casseroles in the Pioneer Woman cookbook.
Baked Ziti Baked ziti is always a crowd favorite. This version is similar to Ree’s trusted recipe, featuring three kinds of cheese and plenty of beef. Go to Recipe
Slow Cooker Chicken Taco Salad
Image of Chicken Taco Salad, a vibrant and customizable taco salad with slow-cooked chicken, showcasing the easy and customizable meal options in the Pioneer Woman cookbook.
Chicken Taco Salad The entire Drummond family loves chicken taco salad, and this recipe utilizes a slow cooker for ease. Ree often uses the set-it-and-forget-it method for her large-batch recipes, which is a huge time-saver. Go to Recipe
