Ree Drummond, known as The Pioneer Woman, began her culinary journey as a home cook on an Oklahoma ranch. She has since built a domestic empire, complete with five cookbooks, a popular Food Network show, and even a charming hotel. Her approachable style and focus on hearty, flavorful meals have resonated with home cooks everywhere. Many aspiring chefs find themselves drawn to her recipes, seeking to recreate the comforting and satisfying dishes found in a Pioneer Women Cookbook. Inspired by her accessible approach, I decided to delve into the world of Pioneer Woman recipes, and here’s what I discovered.
Discovering the Magic of the Pioneer Woman Cookbook: Lessons Learned
Cooking for my family often feels like a weekend project. Weeknights are usually too hectic for elaborate meals, but Sundays offer a chance to experiment and prepare dishes that can be enjoyed throughout the week. I’ve found that Ree Drummond’s recipes from her pioneer women cookbook series are perfect for this kind of cooking. They’re designed to be flavorful, satisfying, and often make great leftovers. Here are a few key lessons I’ve learned while cooking like The Pioneer Woman.
Lesson 1: Comfort Food Reigns Supreme in the Pioneer Woman Kitchen
One of the first things you notice about Pioneer Woman recipes is her dedication to comfort food. From creamy casseroles to hearty roasts, her dishes are designed to bring smiles to faces and warm bellies. My toddler is a huge fan of macaroni and cheese, and Ree’s recipe for Quick Shells and Cheese (found in The Pioneer Woman Cooks: Dinnertime) is a winner. It strikes that perfect balance of being both incredibly easy to make and utterly delicious. I also ventured into her famous Pot Roast, a recipe that proved to be incredibly savory, simple to prepare in the Crockpot, and ideal for leftover lunches during 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.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
Lesson 2: Breakfast is a Big Deal with Pioneer Woman Recipes
Breakfast Casserole Loaded Tater Tot Bake
Similar to my experience cooking Joanna Gaines’ recipes, I’ve learned that a good breakfast casserole is a fantastic addition to our weekend menu. It’s incredibly convenient to prepare the night before and bake in the morning, saving precious time. Plus, a single breakfast casserole can easily feed my family for a couple of meals. Ree Drummond’s recipes in her pioneer women cookbook collection often feature crowd-pleasing breakfast options, and her Loaded Tater Tot Bake is a perfect example. This dish is a delightful copycat of Ree’s own breakfast creation and is ideal for both family breakfasts and larger gatherings. If you’re looking for more inspiration, you can also explore the Pioneer Woman’s tater tot casserole recipe for other tasty variations.
Lesson 3: Indulge Your Sweet Tooth with Pioneer Woman Desserts
At my house, we sometimes get stuck in a dessert rut, particularly with chocolate chip cookies. However, with a serious sweet tooth, I’m always eager to explore new baking adventures. Having received the original pioneer women cookbook as a wedding gift, I knew it was time to dive into her dessert section. I was absolutely right! Missy’s Blueberry and Lemon Cupcakes are an absolute must-bake. They are bursting with flavor and offer a delightful twist from our usual chocolate chip routine.
Missy’s Blueberry and Lemon Cupcakes
Ingredients
Cupcakes:
- 1 1/2 sticks unsalted butter (let stand at room temp)
- 3 eggs (let stand at room temp)
- 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 (let stand at room temp)
- 1 stick cream cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
Instructions
- Preheat the oven to 350 degrees F.
- For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
- Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
- For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.
Lesson 4: The Cowboy Chopped Salad: A Pioneer Woman Classic
Stop everything and take note of the Cowboy Chopped Salad. Seriously, it’s that good. This salad from the pioneer women cookbook is a home run for any meal, but it truly shines as a side dish to bring to potlucks or gatherings. It’s unique, incredibly flavorful, and undeniably savory. The Pioneer Woman truly knew what she was doing when she created this recipe. It’s a testament to how simple ingredients can come together to create something extraordinary.
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 the 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, grated
- Pico de gallo, store-bought or homemade
Instructions
- For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
- For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed.
- For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.
More Pioneer Woman Cookbook Inspired Recipes to Try
Ree’s recipes are undeniably delicious and straightforward, making them perfect for busy home cooks. The only thing to keep in mind is that many of her recipes tend to be calorie-rich. For those watching their calorie intake, Pioneer Woman recipes might be best saved for special occasions and potlucks. If you’re looking to expand your culinary repertoire with more Pioneer Woman-style dishes, here are a few more recipes you might enjoy:
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Pioneer Woman Million Dollar Dip Appetizer Recipe
Million Dollar Dip This Pioneer Woman potluck dip recipe is truly worth every penny! The blend of cheddar, Swiss, and blue cheese creates a perfect harmony of tanginess, sharpness, and pungent flavor. Serve with veggies or pretzels for dipping. Don’t miss out on these million-dollar recipe variations: million-dollar deviled eggs and million-dollar spaghetti recipe. Go to Recipe
Pioneer Woman Apple Crisp Dessert Recipe
Apple Crisp You can’t go wrong with Ree Drummond’s classic apple crisp. She uses tart Granny Smith apples combined with sugar, flour, oats, and cinnamon to 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 Side Dish Recipe
Mystery Rolls Ree got this secret family recipe from her mom. It only calls for three ingredients – canned biscuits, blue cheese, and butter – yet it will impress everyone at the table. Go to Recipe
Pioneer Woman Pumpkin Bars Dessert Recipe
Pumpkin Cream Cheese Bars You’ll want to make these dreamy pumpkin bars on repeat every fall. 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? Check out this Pioneer Woman cheese ball recipe loaded with cheddar, bacon, and ranch.
Spicy Chicken Tortilla Bake Casserole Recipe
Spicy Casserole Ree loves a spicy casserole, so while she’d enjoy this bake as is, she’d likely add some salsa or hot peppers for an extra kick. Go to Recipe
Cowboy Quiche Breakfast Recipe
Caramel Brownies Satisfy your sweet cravings with these rich, gooey caramel brownies. Topped with crushed walnut pieces and a generous swirl of caramel throughout, these brownies are a decadent treat anytime. Go to Recipe
Layered Overnight Salad Recipe
Layered Salad The layered salad is a potluck staple, and Ree takes a classic approach with her ingredients, including bacon, hard-boiled eggs, and peas. We think she’d approve of this convenient make-ahead version. Go to Recipe
Lemon Bars Dessert Recipe
Lemon Bars These delightful lemon bars boast a wonderful tangy flavor and are always a crowd-pleaser. As a bonus, their vibrant color and neat shape make them a beautiful addition to any dessert platter. Go to Recipe
Chicken Cordon Bleu Casserole Dinner Recipe
Chicken Cordon Bleu Casserole Chicken cordon bleu casserole offers all the beloved flavors of the classic dish but with significantly less effort. It’s guaranteed to have everyone coming back for seconds. Go to Recipe
Strawberry Oatmeal Bars Dessert Recipe
Strawberry Oatmeal Bars Made with just a few simple ingredients, these sweet and buttery strawberry oatmeal bars are incredibly easy to whip up. Go to Recipe
Twice Baked Potato Casserole Side Dish Recipe
Twice-Baked Potato Casserole Our reviewers unanimously agree: This twice-baked potato casserole is a true hit! They love that it can be prepared ahead of time and tastes just like twice-baked potatoes, but with a fraction of the work. Go to Recipe
Baked Beans Side Dish Recipe
Baked Beans Baked beans are a potluck essential, and while Ree typically uses only pork and beans in hers, this version incorporates seven different types of beans, adding a delightful variety in color, texture, and taste. Go to Recipe
Grasshopper Pie Dessert Recipe
Grasshopper Pie Ree’s grasshopper pie is a beloved recipe that she clearly adores herself. Cream cheese and whipped topping create a luscious base for the refreshing minty green filling. Your family will love this dessert, whether you live on an Oklahoma ranch or not. Explore more dessert inspiration and learn how to make a million-dollar pie. Go to Recipe
Southwest Vegetarian Bake Casserole Recipe
Southwest Casserole This dish is reminiscent of Ree’s favorite Mexican rice casserole but includes olives, black beans, and corn for added flavor and texture. Go to Recipe
Saucy Meatballs Appetizer Recipe
Saucy Meatballs The Pioneer Woman is a meatball enthusiast, and one of her standout recipes features a rich sauce made with tomato paste and beef broth. These meatballs get a touch of sweetness and tang from cranberries. Craving more of Ree’s meat expertise? Try our favorite Pioneer woman’s brisket recipe. Go to Recipe
Lemony Potato Salad Side Dish Recipe
Lemony Potato Salad No potluck is complete without potato salad. This is a lighter take on the Pioneer Woman’s lemon basil potato salad, but all the bright and zesty flavors are still present! Go to Recipe
Baked Ziti Casserole Dinner Recipe
Baked Ziti Baked ziti is always a crowd-pleasing dish. This bake is similar to Ree’s trusted recipe, featuring three kinds of cheese and a generous amount of beef. Go to Recipe
Chicken Taco Salad Dinner Recipe
Chicken Taco Salad The entire Drummond family loves chicken taco salad, and this version is made easy with a slow cooker. Ree frequently utilizes the set-it-and-forget-it method for her large-batch recipes, and we appreciate the convenience too. Go to Recipe
For anyone looking to bring the comforting and delicious flavors of the ranch into their own kitchen, exploring a pioneer women cookbook is a fantastic place to start. Her recipes are approachable, family-friendly, and perfect for creating memorable meals.
