Ree Drummond, known as the Pioneer Woman, began her culinary journey as a home cook on a ranch in Oklahoma. Her authentic approach to cooking has resonated with millions, leading to a successful Food Network show, numerous cookbooks, and even a charming hotel. Like many, I admire Ree’s ability to create comforting and flavorful dishes. Inspired by her domestic prowess, I decided to explore her recipes and share what I’ve learned, along with some must-try dishes.
Lesson 1: The Magic of Comfort Food
Sunday is my dedicated cooking day. Weeknights are often too hectic for elaborate meals, but Sundays provide the perfect opportunity to experiment in the kitchen. I especially enjoy preparing dishes on weekends that reheat beautifully throughout the week, making weeknight dinners a breeze.
My young child is a big fan of macaroni and cheese, and Ree’s recipe for Quick Shells and Cheese (from The Pioneer Woman Cooks: Dinnertime) is a winner. It strikes that perfect balance of being both incredibly easy to make and utterly delicious. Another comforting classic I tried was her Pot Roast. Slow-cooked to savory perfection in a Crockpot, it was incredibly simple to prepare and provided delightful leftovers for days after.
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 pot and brown slightly, about a minute. Reserve carrots with onions.
- If needed, add a bit more olive oil to the hot pot. Sear the roast for about a minute on each side until browned all over. Remove roast and set aside.
- Keep burner on high, deglaze the pot with red wine or beef broth (about 1 cup), scraping up browned bits with a whisk. Return roast to the pot and add enough beef broth to cover meat halfway.
- Add onions, carrots, and fresh herbs to the pot.
- 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.
Lesson 2: Elevating Breakfast to a Delightful Experience
Pioneer Woman Breakfast Casserole
Like many families, we love a good breakfast casserole. Inspired by Joanna Gaines’ make-ahead cooking tips, I realized the convenience and joy of a pre-prepared breakfast. Ree Drummond’s Loaded Tater Tot Bake is a brilliant example of a crowd-pleasing breakfast casserole, perfect for family brunches or gatherings. It’s easily prepped the night before, making busy mornings stress-free. For a similar dish, you can explore the Pioneer Woman’s tater tot casserole recipe, offering slight variations for your preference. This type of recipe is a testament to how Pioneer Woman recipes cater to both ease and deliciousness, especially for family-style meals.
Lesson 3: Indulging in Divine New Desserts
Our household had fallen into a bit of a chocolate chip cookie routine. With a serious sweet tooth and fond memories of baking from the original Pioneer Woman cookbook I received as a wedding gift, I decided it was time to explore new dessert horizons. Missy’s Blueberry and Lemon Cupcakes proved to be an exceptional choice! These cupcakes are a delightful combination of tangy lemon and sweet blueberries, a perfect treat to break any dessert rut.
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, lightly coated with flour
Frosting:
- 3 to 4 cups powdered sugar
- 1 stick unsalted butter, room temperature
- 1 stick cream cheese, room temperature
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 350°F (175°C).
- For Cupcakes: Cream together butter and eggs. In a separate 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 and milk mixture. Gently blend in the flour mixture until just combined.
- Line muffin pan with paper cups, spray with butter baking spray. Fill each cup three-quarters full with batter. Sprinkle flour-coated blueberries on top. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- For Frosting: Combine powdered sugar, butter, cream cheese, lemon juice, and lemon zest in a bowl. Beat until light and fluffy. Pipe onto cooled cupcakes and garnish with lemon peel, fresh blueberries, and mint leaves, if desired.
Lesson 4: The Unforgettable Cowboy Chopped Salad
Stop everything and find the recipe for Cowboy Chopped Salad. Seriously, it’s that good. This salad is not just a side dish; it’s a meal in itself and the ideal contribution to any potluck or gathering. Its unique and savory flavor profile is a testament to the Pioneer Woman’s culinary genius. This recipe alone convinced me of Ree Drummond’s mastery in creating dishes that are both satisfying and crowd-pleasing.
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, 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 Bacon and Tortilla Strips: Fry bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels. Add vegetable oil to 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 cheese. Drizzle with dressing and toss. Top with pico de gallo, tortilla strips, and remaining cheese. Serve immediately.
Ree’s recipes are undeniably delicious and approachable, perfect 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 Pioneer Woman creations for special occasions or potlucks.
Explore More Pioneer Woman-Style Recipes
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Pioneer Woman Million Dollar Dip
Million Dollar Dip This Pioneer Woman potluck dip is truly worth every calorie! The blend of cheddar, Swiss, and blue cheese delivers a perfect combination of tanginess and sharpness. Serve with veggies or pretzels for dipping. Also, explore the million-dollar deviled eggs and million-dollar spaghetti recipes for more indulgent delights. Go to Recipe
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. This apple crisp is a quintessential Pioneer Woman comfort food. Go to Recipe
Pioneer Woman Mystery Rolls
Mystery Rolls Ree acquired this secret family recipe from her mother. Calling for only three ingredients – canned biscuits, blue cheese, and butter – these rolls are guaranteed to impress. Go to Recipe
Pioneer Woman Pumpkin Bars
Pumpkin Cream Cheese Bars These dreamy pumpkin bars will become a fall baking staple. 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? Try the Pioneer Woman cheese ball recipe, loaded with cheddar, bacon, and ranch for another flavorful appetizer.
Chicken Tortilla Bake Exps Ft24 4993 Jr 0305 1
Spicy Casserole Ree Drummond is known for her love of spicy casseroles. While this chicken tortilla bake is delicious as is, consider adding salsa or hot peppers to truly make it a Pioneer Woman-style spicy dish. Go to Recipe
Caramel Brownies Exps Tohd24 16952 Laurascherb 9
Caramel Brownies Indulge your sweet cravings with these rich and gooey caramel brownies. Topped with crushed walnuts and swirls of caramel, these brownies are pure decadence. Perfect for satisfying any sweet tooth. Go to Recipe
Overnight Salad
Layered Salad The layered salad is a potluck staple, and Ree’s version takes a classic approach. Her recipe includes bacon, hard-boiled eggs, and peas, among other delicious ingredients. This make-ahead version is perfect for easy entertaining. Go to Recipe
Lemon Bars These delightful lemon bars boast a wonderful tangy flavor and are always a crowd-pleaser. Their bright color and elegant shape also make them a beautiful addition to any dessert platter. Go to Recipe
Chicken Cordon Bleu Casserole Exps Ft24 194244 Jr 0221 6
Chicken Cordon Bleu Casserole This casserole captures all the classic flavors of chicken cordon bleu with significantly less effort. It’s guaranteed to have everyone coming back for seconds. Go to Recipe
Strawberry Oatmeal Bars Exps Ft24 6790 St 0221 3
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 Exps Tohd25 172886 Jonathanmelendez 10
Twice-Baked Potato Casserole Reviewers rave about this twice-baked potato casserole! It’s praised for its make-ahead convenience and authentic twice-baked potato flavor, achieved with minimal effort. Go to Recipe
Baked Beans
Baked Beans Baked beans are a potluck essential. While Ree often uses just pork and beans, this version elevates the dish with seven different types of beans, adding depth in color, texture, and taste. Go to Recipe
Taste of Home Grasshopper Pie photo of the finished recipe cut into slices and served on a plate.
Grasshopper Pie Ree’s grasshopper pie is a beloved recipe, and for good reason. Cream cheese and whipped topping create a luscious base for the refreshing minty green filling. A guaranteed family favorite, ranch or not! Explore more pie recipes and learn how to make a million-dollar pie for another decadent dessert. Go to Recipe
Southwest Vegetarian Bake Exps Ghbz18 26649 B08 08 3b 3
Southwest Casserole This vegetarian casserole is similar to Ree’s popular Mexican rice casserole, enhanced with olives, black beans, and corn for added flavor and texture. Go to Recipe
Taste Of Home Cranberry Meatballs
Saucy Meatballs The Pioneer Woman’s meatball recipes are always a hit, especially this one with a rich sauce of tomato paste and beef broth. Cranberries add a unique twist. Craving more Pioneer Woman? Try her famous brisket recipe for another comforting meal. Go to Recipe
Lemon Vinaigrette Potato Salad Exps146067 Th2379797b11 14 4bc Rms 4
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
Easy Ziti Bake
Baked Ziti Baked ziti is always a crowd-pleaser. This recipe is similar to Ree’s reliable version, featuring three cheeses and a generous amount of beef. Go to Recipe
Slow Cooker Chicken Taco Salad Exps Tohd24 175204 Dianachistruga 9
Chicken Taco Salad The Drummond family are big fans of chicken taco salad, and this slow cooker version makes it incredibly easy. Ree often embraces the set-it-and-forget-it approach for large-batch recipes, a method we wholeheartedly appreciate. Go to Recipe
