Ree Drummond, the Pioneer Woman, began her culinary journey as a home cook on an Oklahoma ranch. Now, she’s a household name with multiple best-selling cookbooks, a beloved Food Network show, and even her own charming hotel in Pawhuska. Her approachable style and focus on hearty, flavorful meals have resonated with home cooks everywhere. Inspired by her success, I decided to dive into her recipes and see what makes them so special. My family and I have been thrilled with the results.
Here’s what I’ve discovered from cooking Pioneer Woman recipes, along with some of our favorite dishes!
Lesson 1: Unbeatable Comfort Food Classics
For many of us, Sunday is the ideal day for cooking. Weeknights can be hectic, making it challenging to prepare elaborate meals. But Sundays offer a chance to embrace our inner chef and create dishes that not only satisfy on the weekend but also provide delicious leftovers for the busy week ahead. This is where Pioneer Woman recipes truly shine.
My little one is a huge fan of macaroni and cheese, and Ree Drummond’s recipe is a guaranteed hit. Her Quick Shells and Cheese, found in The Pioneer Woman Cooks: Dinnertime, is proof that simple doesn’t mean sacrificing flavor. It’s incredibly easy to make yet incredibly delicious. Another comfort food masterpiece we tried is her Pot Roast. The savory, melt-in-your-mouth tenderness achieved in a Crock-Pot is simply divine, and it’s perfect for enjoying throughout the week.
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 the oven to 275 degrees F (135 degrees 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 halved onions and brown on both sides. Remove onions and set aside.
- Add carrots to the pot and toss until slightly browned, about a minute. Reserve carrots with onions.
- If needed, add a bit more olive oil to the hot pot. Sear the meat for about a minute on all sides until browned. Remove roast and set aside.
- With burner still on high, deglaze the pot with red wine or beef broth (about 1 cup), scraping the bottom with a whisk. Return roast to the pot and add enough beef stock to cover the meat halfway.
- Add onions, carrots, and fresh herbs.
- Cover with lid and roast for 3 hours for a 3-pound roast, or 4 hours for a 4- to 5-pound roast. Roast is ready when fall-apart tender.
Savory Pioneer Woman Pot Roast, cooked to perfection and ready to serve with tender vegetables.
Lesson 2: Breakfasts That Are Truly Special
Like many households, we discovered the joy of a good breakfast casserole after trying recipes inspired by Joanna Gaines. The beauty of a breakfast casserole lies in its make-ahead convenience. Prep it the night before, and you have a hearty and satisfying breakfast ready in the morning. Plus, a single casserole can easily feed my family for a couple of meals. Ree Drummond’s breakfast creations are no exception, offering scrumptious dishes perfect for family breakfasts or larger gatherings. Her Loaded Tater Tot Bake is a fantastic, easy-to-make dish that closely resembles Ree’s signature breakfast style. If you’re looking for even more tater tot goodness, you can also explore this Pioneer Woman’s tater tot casserole recipe.
Lesson 3: Indulge in Divine New Desserts
We all get stuck in recipe ruts, especially when it comes to desserts. In my house, it was chocolate chip cookies. With a serious sweet tooth and fond memories of baking from the original Pioneer Woman cookbook since it was a wedding gift, I knew it was time to explore new dessert horizons. And Pioneer Woman recipes did not disappoint! Missy’s Blueberry and Lemon Cupcakes are an absolute must-bake. The burst of blueberry with the bright lemon is an unforgettable flavor combination.
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
- Fresh 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 sugar and milk mixture, blending well. Slowly incorporate the flour mixture into the wet ingredients until just combined.
- Line a cupcake pan with paper liners. Spray liners with butter baking spray. Fill each cup three-quarters full with batter. Gently press flour-coated blueberries on top of the batter in each cupcake. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the frosting: In a large bowl, combine powdered sugar, softened butter, softened cream cheese, lemon juice, and lemon zest. Beat with an electric mixer until light and fluffy. Pipe frosting onto cooled cupcakes and decorate with additional lemon peel, fresh blueberries, and a mint leaf, if desired.
Delicious and zesty Missy's Blueberry and Lemon Cupcakes, perfectly frosted and decorated.
Lesson 4: The Undisputed Best Recipe!
Stop everything and make the Cowboy Chopped Salad. Seriously, it’s that good. This salad is not just a side dish; it’s a meal in itself. It’s perfect for a weeknight dinner, a potluck contribution, or bringing to a friend’s gathering. It’s unique, incredibly flavorful, and utterly satisfying. The Pioneer Woman truly hit it out of the park 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 to adjust 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: Fry bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add vegetable oil to the bacon skillet and fry tortilla strips until 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 as needed.
- For the salad: In a large bowl, combine lettuce, tomatoes, scallions, bacon, and most of the cheese. Drizzle with dressing and toss to combine. Scatter pico de gallo, tortilla strips, and reserved cheese over the top before serving.
Ree Drummond’s recipes are consistently delicious and surprisingly simple to follow. The only thing to keep in mind is that many of her recipes lean towards the richer side, calorie-wise. So, if you’re watching your calorie intake, Pioneer Woman recipes might be best reserved for special occasions and potlucks.
Explore More Pioneer Woman-Style Recipes:
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Pioneer Woman Million Dollar Dip, a creamy and cheesy dip perfect for parties.
Million Dollar Dip This Pioneer Woman potluck recipe truly lives up to its name! The blend of cheddar, Swiss, and blue cheese creates a perfect balance of tanginess, sharpness, and savory depth. Serve with veggies or pretzels for dipping. And don’t forget to explore the million-dollar deviled eggs and million-dollar spaghetti recipes too. Go to Recipe
Pioneer Woman Apple Crisp, a warm and comforting dessert with a sweet and tart apple filling.
Apple Crisp You 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
Delicious and zesty Missy's Blueberry and Lemon Cupcakes, perfectly frosted and decorated.
Mystery Rolls Ree inherited this secret family recipe from her mother. With just three ingredients – canned biscuits, blue cheese, and butter – these rolls are guaranteed to impress everyone at the table. Go to Recipe
Pioneer Woman Pumpkin Bars, moist and spiced pumpkin bars topped with cream cheese frosting.
Pumpkin Cream Cheese Bars These dreamy pumpkin bars will become a fall baking staple. This recipe is designed for an 8×8-inch pan but can be easily doubled for a 9×13-inch dessert. Go to Recipe Looking for more inspiration? Check out this Pioneer Woman cheese ball recipe loaded with cheddar, bacon, and ranch flavors.
Chicken Tortilla Bake, a spicy and cheesy casserole perfect for a family dinner.
Spicy Casserole Ree is known for loving a spicy kick in her dishes. While she’d enjoy this chicken tortilla bake as is, she’d likely add a touch of salsa or hot peppers for an extra layer of flavor. Go to Recipe
Caramel Brownies, rich and gooey brownies with a decadent caramel swirl.
Caramel Brownies Indulge your sweet cravings with these incredibly rich and gooey caramel brownies. Topped with crunchy walnut pieces and a generous caramel swirl throughout, these brownies are pure decadence. Go to Recipe
Layered Salad, a classic potluck salad with layers of fresh vegetables and creamy dressing.
Layered Salad Layered salad is a potluck staple, and Ree’s version takes a classic approach with familiar and delicious ingredients like bacon, hard-boiled eggs, and peas. This make-ahead version is sure to be a hit. Go to Recipe
Lemon Bars, bright and tangy lemon bars with a buttery shortbread crust.
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
Chicken Cordon Bleu Casserole, a comforting casserole with all the flavors of classic chicken cordon bleu.
Chicken Cordon Bleu Casserole Enjoy all the great flavors of classic chicken cordon bleu with half the effort in this easy casserole. It’s sure to have everyone coming back for seconds. Go to Recipe
Strawberry Oatmeal Bars, sweet and buttery bars with a delicious strawberry filling.
Strawberry Oatmeal Bars Made with simple ingredients, these sweet and buttery strawberry oatmeal bars are incredibly easy to whip up. Go to Recipe
Twice-Baked Potato Casserole, a loaded and cheesy potato casserole that's a crowd-pleaser.
Twice-Baked Potato Casserole Reviewers rave about this twice-baked potato casserole! It can be made ahead of time and delivers all the flavor of twice-baked potatoes with much less work. Go to Recipe
Baked Beans, a classic potluck side dish, perfect for BBQs and gatherings.
Baked Beans Baked beans are a potluck essential. While Ree often uses just pork and beans in her version, this recipe includes seven different types of beans for added color, texture, and flavor. Go to Recipe
Grasshopper Pie, a minty and creamy pie with a chocolate cookie crust.
Grasshopper Pie Ree’s grasshopper pie is a popular favorite, and for good reason! Cream cheese and whipped topping create a luscious base for the refreshing minty green filling. Your family will love this dessert, ranch or no ranch. Go to Recipe
Southwest Casserole, a vegetarian casserole with Mexican-inspired flavors.
Southwest Casserole This vegetarian dish is similar to Ree’s beloved Mexican rice casserole but features olives, black beans, and corn for a hearty and flavorful twist. Go to Recipe
Saucy Meatballs, flavorful meatballs in a rich cranberry and tomato sauce.
Saucy Meatballs The Pioneer Woman is a meatball enthusiast, and this recipe, featuring a rich sauce of tomato paste and beef broth with a touch of cranberry sass, is one of her best. Craving more Pioneer Woman? Try her favorite Pioneer woman’s brisket recipe. Go to Recipe
Lemony Potato Salad, a light and refreshing potato salad with lemon vinaigrette.
Lemony Potato Salad No potluck is complete without potato salad. This lighter version of the Pioneer Woman’s lemon basil potato salad retains all the bright and zesty flavors. Go to Recipe
Baked Ziti, a hearty and cheesy pasta bake that's always a crowd-pleaser.
Baked Ziti Baked ziti is a guaranteed crowd-pleaser. This bake is similar to Ree’s tried-and-true recipe, featuring three kinds of cheese and a generous amount of beef. Go to Recipe
Chicken Taco Salad, a flavorful and customizable salad made with slow-cooked chicken.
Chicken Taco Salad The entire Drummond family loves chicken taco salad, and this slow cooker version makes it incredibly easy. Ree often embraces the set-it-and-forget-it approach for her large-batch recipes, and we couldn’t agree more with its convenience and deliciousness. Go to Recipe
