Ree Drummond, known as The Pioneer Woman, has become a household name for home cooks across America. Starting from sharing her life on an Oklahoma ranch, she has built a culinary empire with cookbooks, a Food Network show, and even a hotel. Her recipes resonate with families because they are approachable, comforting, and packed with flavor. Like many home cooks, I’ve explored Ree’s recipes and discovered why they are so beloved. Here’s what I’ve learned from cooking Pioneer Woman recipes, along with some must-try dishes for your own family table.
Lesson 1: Comfort Food Reigns Supreme
For many families, including mine, Sunday cooking sets the tone for the week. Weeknights are often too hectic for elaborate meals, making weekends the perfect time to prepare dishes that can be enjoyed throughout the week. Ree Drummond excels at comfort food that not only tastes incredible fresh but also reheats beautifully.
One standout recipe is her mac and cheese. While simple mac and cheese can be a toddler favorite, Ree’s recipe elevates it to a family favorite. Her Quick Shells and Cheese, found in The Pioneer Woman Cooks: Dinnertime, is surprisingly easy yet deeply satisfying. The creamy, cheesy sauce coats every shell perfectly, making it a guaranteed crowd-pleaser.
Close-up of Pioneer Woman's Quick Shells and Cheese in a white bowl, showcasing the creamy texture and cheesy topping.
Another comfort food classic from The Pioneer Woman is her Pot Roast. This recipe is the epitome of set-it-and-forget-it cooking, perfect for a relaxed Sunday. The pot roast becomes incredibly tender as it slow-roasts in the oven, infused with savory flavors from herbs, onions, and carrots. The leftovers are just as delicious, making it a practical choice for busy weeknights.
Perfect Pot Roast Recipe
Ingredients:
- Salt and freshly ground black pepper
- One 3- to 5-pound chuck roast
- 2-3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6-8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine (optional)
- 3 cups beef broth
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
Instructions:
- Preheat oven to 275°F (135°C).
- Season chuck roast generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown onion halves on both sides, then remove to a plate.
- Add carrots to the pot and brown slightly, about 1 minute. Reserve with onions.
- Add more olive oil if needed. Sear roast on all sides until browned, about 1 minute per side. Remove roast to a plate.
- Deglaze pot with red wine or beef broth, scraping up browned bits. Return roast to pot and add enough beef broth to cover meat halfway.
- Add onions, carrots, and fresh herbs.
- Cover and roast for 3 hours for a 3-pound roast, or 4 hours for a 4- to 5-pound roast, until fall-apart tender.
Lesson 2: Breakfasts That Delight
Breakfast can often be rushed, but Ree Drummond’s recipes prove that breakfast can be both convenient and exciting. Inspired by my experience making Joanna Gaines’ breakfast recipes, I realized the joy of a good breakfast casserole. These casseroles can be prepped ahead, making busy mornings much easier. Plus, a single casserole can often feed a family for a couple of meals, saving time and effort.
Ree Drummond’s Loaded Tater Tot Bake is a perfect example of a breakfast dish that’s both fun and satisfying. It’s essentially a breakfast casserole elevated with the crispy goodness of tater tots. This recipe is ideal for family brunches or holiday gatherings. For even more tater tot inspiration, check out the Pioneer Woman’s tater tot casserole recipe, offering variations to suit different tastes.
Lesson 3: Divine Dessert Discoveries
Like many with a sweet tooth, I sometimes get stuck in dessert ruts, often defaulting to chocolate chip cookies. Having received the original Pioneer Woman cookbook as a wedding gift, I knew it was time to explore her dessert repertoire. Missy’s Blueberry and Lemon Cupcakes proved to be a delightful discovery.
These [Missy’s Blueberry and Lemon Cupcakes](invalid URL removed) are a burst of fresh flavors, combining the sweetness of blueberries with the zesty tang of lemon. The cupcakes are moist and tender, and the lemon cream cheese frosting adds a luscious finish. They are perfect for spring and summer gatherings, or simply to brighten up any day.
Missy’s Blueberry and Lemon Cupcakes Recipe
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:
- 3-4 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°F (175°C).
- For cupcakes: Cream butter and eggs. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Combine sugar, milk, and lemon peel. Gradually mix butter and eggs into milk mixture. Blend in flour mixture until just combined.
- Line muffin pan with paper cups, spray with butter spray. Fill cups ¾ full with batter. Top with floured blueberries. Bake for 18-20 minutes.
- For frosting: Beat powdered sugar, butter, cream cheese, lemon juice, and zest until light and fluffy. Pipe onto cooled cupcakes and decorate with lemon peel, blueberries, and mint leaf.
Lesson 4: The Undisputed Best Recipe
For a truly standout dish, look no further than the Cowboy Chopped Salad. This salad is not just a side dish; it’s a meal in itself. It’s incredibly versatile, perfect for a family dinner or as a potluck contribution. The combination of textures and flavors is simply irresistible. The Pioneer Woman truly hit it out of the park with this one.
The [Cowboy Chopped Salad](invalid URL removed) features crisp lettuce, juicy tomatoes, crunchy bacon and tortilla strips, and a creamy, tangy BBQ ranch dressing. The addition of pico de gallo and cheddar cheese elevates it even further. It’s a salad that even salad skeptics will love.
Cowboy Chopped Salad Recipe
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
- 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 bacon and tortilla strips: Fry bacon in a skillet until crisp. Drain on paper towels. Fry tortilla strips in bacon skillet until crisp. Drain on paper towels.
- For BBQ ranch dressing: 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: 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. Serve immediately.
Ree Drummond’s recipes are undeniably delicious and generally straightforward to prepare. However, it’s worth noting that many Pioneer Woman recipes lean towards the richer side. For those mindful of calories, these recipes might be best reserved for special occasions and potlucks.
Explore More Pioneer Woman-Inspired Recipes
Beyond these highlighted recipes, there’s a treasure trove of Pioneer Woman-style dishes to discover. Here are a few more to inspire your next meal:
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Pioneer Woman Million Dollar Dip, creamy and cheesy dip served with vegetables and pretzels.
Million Dollar Dip – This potluck-perfect dip is a cheesy dream with cheddar, Swiss, and blue cheese.
Pioneer Woman Apple Crisp, golden brown apple crisp with a crumbly oat topping, served in a baking dish.
Apple Crisp – A classic comfort dessert featuring tart Granny Smith apples and a sweet oat topping.
Pioneer Woman Mystery Rolls, golden brown rolls drizzled with butter and sprinkled with blue cheese, served in a basket.
Mystery Rolls – A surprisingly simple 3-ingredient roll recipe with biscuits, blue cheese, and butter.
Pioneer Woman Pumpkin Cream Cheese Bars, pumpkin bars with a creamy cream cheese frosting, cut into squares and arranged on a plate.
Pumpkin Cream Cheese Bars – Dreamy pumpkin bars with a rich cream cheese frosting, perfect for fall.
Chicken Tortilla Bake, cheesy chicken tortilla bake with a golden brown topping, in a baking dish.
Spicy Casserole – A flavorful and cheesy chicken tortilla bake, easily customizable with salsa or hot peppers for extra spice.
Caramel Brownies, gooey caramel brownies topped with walnuts, cut into squares and arranged on parchment paper.
Caramel Brownies – Decadent caramel brownies with a gooey caramel swirl and crunchy walnut topping.
Layered Salad, colorful layered salad in a glass bowl, showcasing layers of lettuce, bacon, eggs, peas, and dressing.
Layered Salad – A classic potluck salad with layers of lettuce, bacon, hard-boiled eggs, peas, and a creamy dressing.
Lemon Bars, bright yellow lemon bars with a powdered sugar dusting, arranged on a white plate.
Lemon Bars – Tangy and sweet lemon bars with a buttery shortbread crust, a delightful dessert.
Chicken Cordon Bleu Casserole, creamy chicken cordon bleu casserole with a golden brown breadcrumb topping, in a baking dish.
Chicken Cordon Bleu Casserole – A simplified casserole version of classic chicken cordon bleu, packed with flavor and easy to make.
Strawberry Oatmeal Bars, strawberry oatmeal bars with a crumbly oat topping and visible strawberry filling, cut into squares and arranged on parchment paper.
Strawberry Oatmeal Bars – Sweet and buttery strawberry oatmeal bars with a simple and satisfying recipe.
Twice-Baked Potato Casserole, creamy twice-baked potato casserole with a golden brown cheesy topping, in a baking dish.
Twice-Baked Potato Casserole – A crowd-pleasing casserole that captures the flavor of twice-baked potatoes with less effort.
Baked Beans, baked beans with visible beans and sauce, in a white serving dish.
Baked Beans – A flavorful baked bean recipe with seven types of beans for added texture and taste.
Grasshopper Pie, slices of green grasshopper pie with chocolate cookie crust and whipped cream topping, arranged on a plate.
Grasshopper Pie – A minty and creamy dessert pie with a chocolate cookie crust, a Ree Drummond favorite.
Southwest Casserole, cheesy southwest casserole with visible corn, black beans, and olives, in a baking dish.
Southwest Casserole – A vegetarian casserole with southwest flavors, similar to Ree’s Mexican rice casserole.
Saucy Meatballs, meatballs in a cranberry sauce, garnished with cranberries and herbs, in a white serving dish.
Saucy Meatballs – Cranberry-sauced meatballs, a flavorful appetizer or main course inspired by Pioneer Woman’s style.
Lemony Potato Salad, potato salad with a lemon vinaigrette dressing, garnished with herbs, in a white bowl.
Lemony Potato Salad – A lighter potato salad with a bright lemon vinaigrette, inspired by Pioneer Woman’s lemon basil potato salad.
Baked Ziti, cheesy baked ziti with a rich tomato sauce and melted cheese topping, in a baking dish.
Baked Ziti – A classic baked ziti with three cheeses and plenty of beef, a guaranteed crowd-pleaser.
Chicken Taco Salad, chicken taco salad with shredded chicken, lettuce, tomatoes, cheese, and dressing, in a white bowl.
Chicken Taco Salad – A slow cooker chicken taco salad, perfect for easy weeknight meals and customizable with your favorite toppings.
By exploring these Recipes From The Pioneer Woman, you can bring the warmth and deliciousness of ranch-style cooking to your own home. From comforting classics to delightful desserts, there’s a Pioneer Woman recipe for every occasion and every family.
