Ree Drummond, known as the Pioneer Woman, began her journey as a home cook on an Oklahoma ranch. Now, she’s a culinary icon with five cookbooks, a popular Food Network show, and even a charming hotel in Pawhuska. Her approach to home cooking is something many aspire to achieve, and I decided to explore her culinary world by trying out her recipes. My family’s enthusiastic response made it clear – there’s much to learn from the Pioneer Woman and her cookbooks.
Here are the key lessons I’ve discovered from diving into the Pioneer Woman’s recipes, particularly those found in her books, along with some recipe highlights!
Lesson 1: Comfort Food Reigns Supreme
Sunday is my dedicated cooking day. Weeknights are often too hectic for elaborate meals, but Sundays provide the perfect window to embrace my inner chef. I also prioritize recipes that reheat well, ensuring delicious meals throughout the week with minimal fuss.
My toddler is a devoted mac and cheese fan, and Ree Drummond’s recipes do not disappoint. Her Quick Shells and Cheese, featured in The Pioneer Woman Cooks: Dinnertime, is a testament to her genius – effortlessly easy yet incredibly delicious. We also savored her Perfect Pot Roast. Prepared in a Crockpot, this pot roast was incredibly savory and yielded fantastic leftovers, perfect for a comforting midweek meal.
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 degrees F.
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the halved onions on both sides and then remove them to a plate.
- Add carrots to the hot pot and toss until slightly browned, about a minute. Set aside with the onions.
- If needed, add a bit more olive oil to the pot. Sear the meat for about a minute on each side until browned all over. Remove the roast to a plate.
- Keep the burner on high and deglaze the pot using red wine or beef broth (about 1 cup), scraping the bottom with a whisk. Return the roast to the pot and add enough beef stock to cover it halfway.
- Add onions, carrots, and fresh herbs.
- Cover with a lid and roast for 3 hours for a 3-pound roast, or 4 hours for a 4- to 5-pound roast. The roast is ready when it’s fork-tender.
Lesson 2: Breakfast Should Be an Event
A delicious breakfast casserole, inspired by Pioneer Woman recipes, perfect for a family brunch.
Inspired by my Joanna Gaines cooking experiment, I realized the joy of a good breakfast casserole. It’s incredibly convenient to prep the night before and bake in the morning. Plus, a single casserole can easily serve my family for a couple of meals. Ree Drummond’s Loaded Tater Tot Bake is a showstopper, ideal for family breakfasts or larger gatherings. This recipe is a fantastic homemade version inspired by Pioneer Woman’s style. For more breakfast casserole inspiration, explore Pioneer Woman’s tater tot casserole variations online.
Lesson 3: Dessert Innovation is Divine
Our household had fallen into a chocolate chip cookie routine. With my own sweet tooth, I’ve always enjoyed baking, especially using recipes from The Pioneer Woman Cooks, her original cookbook, a cherished wedding gift. I decided it was time to break the routine and explore new dessert horizons. Missy’s Blueberry and Lemon Cupcakes were the perfect discovery!
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 the oven to 350 degrees F.
- For the batter: Cream together the butter and eggs. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine sugar, milk, and lemon peel. Gradually mix the butter and eggs into the milk and sugar mixture. Then, blend the flour mixture into the wet ingredients until just combined.
- Line a cupcake pan with paper liners and spray with butter baking spray. Fill each liner about three-quarters full with batter. Gently press the flour-coated blueberries onto the top of each cupcake. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the 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 decorate with lemon peel, blueberries, and a mint leaf, if desired.
Lesson 4: The Undisputed Best Recipe of All!
Stop everything and find the Cowboy Chopped Salad recipe. Seriously. It’s that good. This salad is versatile enough for a weeknight dinner, yet elevated enough to be the star side dish at any gathering. Its unique and savory flavor profile proves the Pioneer Woman’s culinary expertise.
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 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, about 1 minute. Drain on paper towels.
- For the BBQ ranch dressing: Whisk together mayonnaise, sour cream, barbecue sauce, parsley, chives, and garlic in a bowl. Thin with buttermilk to desired consistency. Season with hot sauce and salt to taste.
- For the salad: Combine lettuce, tomatoes, scallions, bacon, and most of the cheese in a large bowl. Drizzle with dressing and toss. Top with pico de gallo, tortilla strips, and remaining cheese before serving.
Ree Drummond’s recipes are consistently delicious and approachable for home cooks. The only consideration is the calorie density of some recipes, so for those watching calorie intake, Pioneer Woman’s creations might be best reserved for special occasions and potlucks.
Explore More Pioneer Woman-Inspired Recipes
1 / 18
Pioneer Woman Million Dollar Dip recipe image, showcasing creamy texture and dippers.
Million Dollar Dip This Pioneer Woman potluck dip is truly worth every penny! The blend of cheddar, Swiss, and blue cheeses creates a perfect balance of tang, sharpness, and richness. Serve with vegetables or pretzels for dipping. You might also enjoy million-dollar deviled eggs and million-dollar spaghetti recipes. Go to Recipe
Image of Pioneer Woman Apple Crisp, a golden brown dessert with visible apple slices.
Apple Crisp Ree Drummond’s apple crisp is a guaranteed crowd-pleaser. Tart Granny Smith apples combined with sugar, flour, oats, and cinnamon make for a simple yet irresistible dessert. Apple crisp is one of her ultimate comfort food favorites. Go to Recipe
Pioneer Woman Mystery Rolls image, close-up of golden brown rolls with cheese and butter.
Mystery Rolls This secret family recipe from Ree’s mom requires only three ingredients: canned biscuits, blue cheese, and butter, yet it’s guaranteed to impress everyone at the table. Go to Recipe
Image of Pioneer Woman Pumpkin Bars, showing moist pumpkin bars with cream cheese frosting.
Pumpkin Cream Cheese Bars These dreamy pumpkin bars will become a fall baking staple. The recipe is designed for an 8-by-8-inch pan but can be doubled for a 13-by-9-inch dessert. Go to Recipe For another appetizer idea, try the Pioneer Woman cheese ball recipe loaded with cheddar, bacon, and ranch.
Chicken Tortilla Bake Exps Ft24 4993 Jr 0305 1 image, showcasing a cheesy and bubbly casserole.
Spicy Casserole Ree Drummond loves a spicy kick, and while she’d enjoy this chicken tortilla bake as is, she might add salsa or hot peppers for extra heat. Go to Recipe
Caramel Brownies Exps Tohd24 16952 Laurascherb 9 image, displaying rich caramel brownies with walnut pieces.
Caramel Brownies Indulge your sweet cravings with these decadent caramel brownies. Topped with walnuts and layered with caramel, they are perfect when you desire something rich and gooey. Go to Recipe
Overnight Salad image, a layered salad in a glass bowl with visible bacon and peas.
Layered Salad Layered salad is a potluck staple, and Ree Drummond offers a classic version with bacon, hard-boiled eggs, and peas. This make-ahead version is especially convenient. Go to Recipe
Lemon Bars Exps Tohd24 3994 Leticiaalmeida 06 image, showcasing vibrant yellow lemon bars on a plate.
Lemon Bars These delightful lemon bars offer a wonderful tangy flavor and are always a hit. Their bright color and neat shape make them a beautiful addition to any dessert platter. Go to Recipe
Chicken Cordon Bleu Casserole Exps Ft24 194244 Jr 0221 6 image, a creamy and cheesy chicken casserole.
Chicken Cordon Bleu Casserole This casserole captures the flavors of classic chicken cordon bleu with much less effort. It’s a guaranteed crowd-pleaser that will have everyone wanting seconds. Go to Recipe
Strawberry Oatmeal Bars Exps Ft24 6790 St 0221 3 image, showcasing strawberry oatmeal bars with a crumbly topping.
Strawberry Oatmeal Bars Made with simple ingredients, these sweet and buttery strawberry oatmeal bars are incredibly easy to prepare. Go to Recipe
Loaded Twice Baked Potato Casserole Exps Tohd25 172886 Jonathanmelendez 10 image, a cheesy potato casserole with bacon bits.
Twice-Baked Potato Casserole Reviewers rave about this twice-baked potato casserole, praising its make-ahead convenience and authentic twice-baked potato flavor with less work. Go to Recipe
Baked Beans image, a pot of baked beans with visible beans and sauce.
Baked Beans Baked beans are a potluck essential. While Ree often uses just pork and beans, this version features seven bean varieties for a richer flavor and texture. Go to Recipe
Taste of Home Grasshopper Pie photo, showing slices of mint green grasshopper pie.
Grasshopper Pie Ree’s grasshopper pie is a beloved recipe. Cream cheese and whipped topping create a luscious base for the minty green filling. It’s a family favorite, ranch or no ranch. Go to Recipe
Southwest Vegetarian Bake Exps Ghbz18 26649 B08 08 3b 3 image, a colorful vegetarian casserole with corn and beans.
Southwest Casserole Similar to Ree’s Mexican rice casserole, this vegetarian version includes olives, black beans, and corn for a hearty and flavorful dish. Go to Recipe
Taste Of Home Cranberry Meatballs image, meatballs in a cranberry sauce, garnished with herbs.
Saucy Meatballs The Pioneer Woman is known for her meatballs, and this recipe features a rich sauce with tomato paste and beef broth, enhanced with cranberries for a touch of sweetness. Go to Recipe
Lemon Vinaigrette Potato Salad Exps146067 Th2379797b11 14 4bc Rms 4 image, potato salad with a lemon vinaigrette dressing.
Lemony Potato Salad Potato salad is a potluck must-have. This lighter version of Pioneer Woman’s lemon basil potato salad retains all the bright, zesty flavors. Go to Recipe
Easy Ziti Bake image, a cheesy and bubbly ziti bake with visible layers.
Baked Ziti Baked ziti is always a crowd favorite. This version is similar to Ree’s trusted recipe, featuring three cheeses and plenty of beef for a satisfying meal. Go to Recipe
Slow Cooker Chicken Taco Salad Exps Tohd24 175204 Dianachistruga 9 image, a vibrant chicken taco salad with various toppings.
Chicken Taco Salad The Drummond family loves chicken taco salad, and this slow cooker version makes it incredibly easy. Ree often embraces the set-it-and-forget-it method for her large-batch recipes, which home cooks appreciate. Go to Recipe
By exploring recipes from the Pioneer Woman Books, I’ve discovered invaluable lessons about creating comforting, flavorful meals that families truly love. From weeknight dinners to special occasion desserts, Ree Drummond’s cookbooks are a treasure trove for any home cook seeking to bring joy and deliciousness to their table.
