Ree Drummond, widely known as the Pioneer Woman, has become a household name, not just in Oklahoma but across America. Starting as a home cook on a ranch, she’s built an empire that includes five best-selling cookbooks, a beloved Food Network show, and even a charming hotel in Pawhuska. Her approachable style and focus on hearty, family-friendly meals have resonated with millions. Inspired by her down-to-earth approach, I decided to dive into Ree Drummond’s recipes to see what culinary wisdom I could glean. Here’s what I discovered from cooking like the Pioneer Woman, along with some must-try recipes that embody her comforting style.
Lesson 1: Comfort Food Reigns Supreme
For many home cooks, including myself, Sundays are for cooking. Weeknights are often too hectic to prepare elaborate meals, but Sundays offer a chance to embrace the joy of cooking and prepare dishes that can be enjoyed throughout the week. I’ve learned that making recipes that reheat well is key to stress-free weekday dinners. And when it comes to comfort food, Ree Drummond’s recipes are a goldmine.
My kids are big fans of mac and cheese, and Ree’s Quick Shells and Cheese recipe from The Pioneer Woman Cooks: Dinnertime is a winner. It manages to be both incredibly easy to make and utterly delicious, a testament to Ree’s knack for simple yet satisfying flavors. Another comforting classic I tried was her Perfect Pot Roast. Slow-cooked to savory perfection in a Crockpot, it’s incredibly easy to prepare and yields tender, flavorful meat that’s perfect for 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 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 hot pot and toss until slightly browned, about a minute. Reserve carrots with 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.
- With burner still on high, deglaze the pot with red wine or beef broth (about 1 cup), scraping the bottom. Return roast to pot and add enough beef stock to cover meat halfway.
- Add onions and carrots, along with fresh rosemary and thyme.
- Cover with lid and roast in the preheated oven 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.
Lesson 2: Breakfast Deserves to Be Special
Loaded Tater Tot Bake, a Pioneer Woman inspired breakfast casserole, served on a white plate.
After experimenting with Joanna Gaines’ make-ahead cooking tips, I realized the importance of a good breakfast casserole in our household. It’s a fantastic make-ahead option that simplifies busy mornings and can even stretch into two meals for my family. Ree Drummond’s recipes include some truly delicious breakfast options, perfect for family brunches or holiday gatherings. Her Loaded Tater Tot Bake is a crowd-pleaser, and while the provided link offers a close copycat recipe, exploring variations like the Pioneer Woman’s tater tot casserole can lead to exciting breakfast discoveries. These recipes prove that Ree Drummond understands how to make breakfast not just convenient but truly enjoyable.
Lesson 3: Embrace New and Divine Desserts
We often find ourselves stuck in a chocolate chip cookie routine at my house. With a serious sweet tooth, I’ve always enjoyed baking, especially using recipes from the original Pioneer Woman cookbook, a cherished wedding gift. Feeling the need to break out of our dessert rut, I decided to explore new dessert recipes, and Ree Drummond’s Missy’s Blueberry and Lemon Cupcakes were a revelation.
Missy’s Blueberry and Lemon Cupcakes
Ingredients
Cupcakes:
- 1 1/2 sticks unsalted butter, room temperature
- 3 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, coated with flour
Frosting:
- 3 to 4 cups powdered sugar
- 1 stick unsalted butter, room temperature
- 1 stick cream cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- For the batter: Cream together 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 mix butter and eggs into the sugar mixture. Slowly add the flour mixture to the wet ingredients and blend until just combined.
- Place paper liners in a muffin pan, spray with butter baking spray, and fill each cup three-quarters full with batter. Gently drop 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, combine powdered sugar, butter, cream cheese, lemon juice, and lemon zest. Beat until light and fluffy. Pipe onto cooled cupcakes and decorate with lemon peel, blueberries, and a mint leaf, if desired.
Lesson 4: The Best Recipe of All – Cowboy Chopped Salad
Stop everything and find the recipe for Cowboy Chopped Salad. Seriously. This salad is a game-changer. It’s not just a perfect side dish for any meal at home; it’s also the ultimate dish to bring to potlucks or gatherings. The combination of flavors and textures is extraordinary, savory, and completely addictive. 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, as needed
- Kosher salt
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 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, about 1 minute. Drain on paper towels.
- For BBQ ranch dressing: In a bowl, whisk together mayonnaise, sour cream, barbecue sauce, parsley, chives, and garlic. Thin with buttermilk to desired consistency. Season with hot sauce and salt to taste.
- For salad: In a large bowl, combine lettuce, tomatoes, scallions, bacon, and most of the Cheddar cheese. Drizzle dressing over salad and toss to combine. Top with pico de gallo, tortilla strips, and remaining cheese before serving.
Ree Drummond’s recipes are consistently delicious and straightforward, making them accessible for home cooks of all levels. The only thing to note is that many recipes lean towards the richer side, so those watching calories might want to reserve these Pioneer Woman creations for special occasions and potlucks.
Explore More Pioneer Woman-Inspired Recipes
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Pioneer Woman Million Dollar Dip, a creamy cheese dip with vegetables and pretzels.
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 pungent flavor. Serve with veggies or pretzels for dipping. Don’t miss the million-dollar deviled eggs and million-dollar spaghetti recipes too! Go to Recipe
Close up of Pioneer Woman Apple Crisp in a baking dish, showing the golden brown topping.
Apple Crisp You can’t go wrong with Ree Drummond’s apple crisp. She combines tart Granny Smith apples with sugar, flour, oats, and cinnamon for a simple yet incredibly delicious dessert. This apple crisp is also one of her favorite comfort foods. Go to Recipe
Pioneer Woman Mystery Rolls on a plate, showing golden brown biscuit rolls with blue cheese and butter.
Mystery Rolls Ree got this secret family recipe from her mom. With just three ingredients—canned biscuits, blue cheese, and butter—these rolls will impress everyone at the table. Go to Recipe
Pioneer Woman Pumpkin Bars, showing pumpkin bars with cream cheese frosting, cut into squares.
Pumpkin Cream Cheese Bars You’ll want to make these dreamy pumpkin bars all fall long. This recipe is designed for an 8-by-8-inch pan but can easily be doubled for a 13-by-9-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, a cheesy casserole with tortillas, chicken, and vegetables in a baking dish.Chicken Tortilla Bake Recipe photo by Taste of Home
Spicy Casserole Ree loves a spicy casserole, and while she’d enjoy this bake as is, she’d likely add salsa or hot peppers for extra heat. Go to Recipe
Ree Drummond created her cowboy quiche recipe to elevate the classic quiche.
Caramel Brownies, showing gooey caramel brownies topped with walnuts, cut into squares.Caramel Brownies Recipe photo by Laura Scherb for Taste of Home
Caramel Brownies Indulge your sweet cravings with these rich, gooey caramel brownies. Topped with crushed walnuts and layers of caramel, they’re a delightful treat. Go to Recipe
Layered Salad, a colorful overnight salad in a glass bowl, showing distinct layers of ingredients.ERIC KLEINBERG FOR TASTE OF HOMELayered Salad Layered salad is a potluck staple, and Ree’s classic version includes bacon, hard-boiled eggs, and peas. This make-ahead version is a great option. Go to Recipe
Lemon Bars, showing bright yellow lemon bars dusted with powdered sugar, arranged on a plate.Lemon Bars Recipe photo by Leticia Almeida for Taste of Home
Lemon Bars These tangy lemon bars are always a hit. Their bright color and neat shape make them a perfect addition to any dessert platter. Go to Recipe
Here’s our expert guide on how to make lemon curd.
Chicken Cordon Bleu Casserole, a creamy casserole with breadcrumb topping in a baking dish.Chicken Cordon Bleu Casserole Recipe photo by Taste of Home
Chicken Cordon Bleu Casserole Enjoy the classic flavors of chicken cordon bleu without the fuss in this easy casserole. It’s sure to have everyone coming back for more. Go to Recipe
Strawberry Oatmeal Bars, showing strawberry oatmeal bars cut into squares, revealing a 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 creamy potato casserole with bacon and cheese in a baking dish.Loaded Twice-Baked Potato Casserole Recipe photo by Jonathan Melendez for Taste of Home
Twice-Baked Potato Casserole Reviewers rave about this twice-baked potato casserole! It can be made ahead and delivers all the flavor of twice-baked potatoes with less effort. Go to Recipe
Baked Beans, a pot of baked beans with visible beans and sauce.Taste of Home
Baked Beans Baked beans are a potluck staple, and while Ree often uses just pork and beans, this version includes seven different types for added flavor and texture. Go to Recipe
Grasshopper Pie, a sliced grasshopper pie showing the green minty filling and chocolate crust.ERIC KLEINBERG FOR TASTE OF HOME
Grasshopper Pie Ree’s grasshopper pie is a popular favorite. Cream cheese and whipped topping create a luscious base for the minty green filling. A guaranteed family pleaser, no ranch required! Want more pie? Try making 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, a vegetarian casserole with corn, beans, and cheese in a baking dish.Southwest Vegetarian Bake Recipe photo by Taste of Home
Southwest Casserole This dish is similar to Ree’s beloved Mexican rice casserole but includes olives, black beans, and corn for extra flavor and texture. Go to Recipe
Learn how to make corn on the cob like the Pioneer Woman.
Saucy Meatballs, meatballs in a cranberry sauce, served in a white dish.Christmas Meatballs Recipe photo by Taste of Home
Saucy Meatballs The Pioneer Woman loves meatballs, and this recipe features a rich sauce with tomato paste and beef broth, enhanced with cranberries for extra zest. Craving more? Try our favorite Pioneer Woman’s brisket recipe. Go to Recipe
Lemony Potato Salad, potato salad with lemon vinaigrette, showing potatoes and herbs in a bowl.
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, fresh flavors. Go to Recipe
Baked Ziti, a cheesy baked ziti dish with visible layers of pasta and sauce in a baking dish.Easy Ziti Bake Recipe photo by Taste of Home
Baked Ziti Baked ziti is always a crowd-pleaser. This recipe is similar to Ree’s classic version, featuring three cheeses and plenty of beef. Go to Recipe
Chicken Taco Salad, a slow cooker chicken taco salad with toppings like lettuce, tomatoes, and cheese in a bowl.Slow-Cooker Chicken Taco Salad Recipe photo by Diana Chistruga for Taste of Home
Chicken Taco Salad The entire Drummond family enjoys chicken taco salad, and this slow cooker version makes it incredibly easy. Ree often uses the set-it-and-forget-it method for her large-batch recipes, which we appreciate too! Go to Recipe
