Ree Drummond, known as The Pioneer Woman, began her culinary journey as a home cook on an Oklahoma ranch. Now, with five cookbooks, a popular Food Network show, and even a charming hotel in Pawhuska, she embodies a level of home-style expertise many aspire to. Inspired by her approachable and delicious recipes, I decided to delve into the world of The Pioneer Woman Cookbook, trying out her dishes and learning from her kitchen wisdom. My family’s enthusiastic response confirmed the magic of Ree’s cooking.
Here’s what I discovered from cooking with The Pioneer Woman cookbook, along with some standout recipes that have become staples in our home.
Lesson 1: The Undeniable Appeal of Comfort Food
Sunday is my dedicated cooking day. Preparing a substantial meal during busy weeknights can be challenging, but Sundays offer the time to embrace my inner chef. I also prioritize recipes that reheat beautifully, ensuring delicious and convenient meals throughout the week.
My toddler, like many children, is a devoted fan of macaroni and cheese, and The Pioneer Woman cookbook delivers spectacularly with her rendition. The Quick Shells and Cheese recipe, found in The Pioneer Woman Cooks: Dinnertime, is a testament to Ree’s talent for creating dishes that are both incredibly easy to make and deeply satisfying. The pot roast recipe is another comfort food triumph. It’s incredibly simple to prepare in a Crockpot, resulting in a savory and tender meal that’s also perfect for leftover lunches and dinners.
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 season the chuck roast 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 hot pot and toss until lightly 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 heat still on high, deglaze the pot with red wine or beef broth (about 1 cup), scraping the bottom with a whisk. Return the roast to the pot and add enough beef broth to cover the meat halfway.
- Add onions and carrots, along with rosemary and thyme sprigs.
- 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: Breakfast Deserves to Be Extraordinary
Loaded Tater Tot Bake from Pioneer Woman Cookbook
Inspired by Joanna Gaines’ make-ahead cooking tips, I realized the immense value of a good breakfast casserole. It’s a dish that can be conveniently prepped the night before and baked in the morning, simplifying busy mornings. Moreover, a single breakfast casserole can provide ample servings for my family for several meals. Ree Drummond’s recipes in The Pioneer Woman cookbook include a variety of scrumptious breakfast dishes, perfect for family brunches or larger gatherings. Her Loaded Tater Tot Bake is a crowd-pleasing dish that’s both fun and flavorful. For those seeking variations, the Pioneer Woman’s tater tot casserole offers even more breakfast inspiration. These recipes elevate breakfast from a routine meal to a delightful experience.
Lesson 3: Discovering Divine New Desserts
Our household had fallen into a bit of a chocolate chip cookie baking routine. With a serious sweet tooth and fond memories of baking from The Pioneer Woman cookbook I received as a wedding gift, I decided it was time to explore new dessert horizons. This week proved to be the perfect opportunity to try some of Ree’s delectable dessert recipes, and I was not disappointed! Missy’s Blueberry and Lemon Cupcakes are an absolute must-bake. The combination of tangy lemon and sweet blueberries is simply irresistible, and the cupcakes are moist and flavorful.
Missy’s Blueberry and Lemon Cupcakes
Ingredients
Cupcakes:
- 1 1/2 sticks unsalted butter, softened
- 3 large 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, softened
- 1 stick cream cheese, softened
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 350 degrees F.
- For cupcakes: Cream together softened 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 milk and sugar mixture. Gently fold in the flour mixture until just combined.
- Line a cupcake pan with paper liners, spray with butter baking spray, and fill each cup three-quarters full with batter. Gently drop flour-coated blueberries on top of the batter in each cupcake. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- For frosting: In a large bowl, combine powdered sugar, softened butter, cream cheese, lemon juice, and lemon zest. Beat with an electric mixer until light and fluffy. Pipe onto cooled cupcakes and decorate with lemon peel, fresh blueberries, and a mint leaf, if desired.
Lesson 4: The Standout Recipe: Cowboy Chopped Salad
Stop everything and take note of the Cowboy Chopped Salad. It’s simply that good. This salad is not only perfect as a satisfying meal at home but also an exceptional side dish to bring to potlucks or gatherings. Its unique combination of flavors and textures sets it apart, making it a memorable and savory dish. The Pioneer Woman truly demonstrated her culinary prowess with this recipe. It’s a testament to her knack for creating dishes that are both approachable and bursting with flavor.
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 medium skillet over medium heat until crispy, 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. Adjust consistency with buttermilk to thin if needed. Season with hot sauce and salt to taste.
- For salad: In a large bowl, combine lettuce, tomatoes, scallions, bacon, and most of the grated Cheddar cheese. Drizzle dressing over salad and toss gently to combine. Scatter pico de gallo, tortilla strips, and remaining cheese over the top. Serve immediately.
Ree’s recipes, as found in The Pioneer Woman cookbook, are consistently delicious and remarkably straightforward to follow. The only consideration is that many of her recipes lean towards being calorie-rich, so those mindful of healthy eating might want to reserve these delightful dishes for special occasions and potlucks. However, for satisfying, flavor-packed meals that bring joy to the table, The Pioneer Woman cookbook is an invaluable resource for any home cook.
Try These Pioneer Woman-Style Recipes
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Pioneer Woman Million Dollar Dip Recipe
Million Dollar Dip This Pioneer Woman potluck recipe is truly worth every penny! The combination of cheddar, Swiss, and blue cheese creates a perfect balance of tanginess, sharpness, and pungent flavor. Serve with vegetables or pretzels for dipping. Don’t forget to explore the million-dollar deviled eggs and million-dollar spaghetti recipes as well. Go to Recipe
Million Dollar Dip Thumbnail
Pioneer Woman Apple Crisp Recipe
Apple Crisp You simply can’t go wrong with Ree Drummond’s apple crisp. She uses tart Granny Smith apples combined with sugar, flour, oats, and cinnamon to create a simple yet incredibly delicious dessert. This apple crisp is also one of her beloved comfort food recipes. Go to Recipe
Pioneer Woman Mystery Rolls Recipe
Mystery Rolls Ree acquired this secret family recipe from her mother. It requires only three ingredients – a can of biscuits, blue cheese, and butter – yet it’s guaranteed to impress everyone at the table. Go to Recipe
Pioneer Woman Pumpkin Bars Recipe
Pumpkin Cream Cheese Bars You’ll find yourself making these dreamy pumpkin bars repeatedly throughout the fall season. 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 inspiration? Explore the Pioneer Woman cheese ball recipe loaded with cheddar, bacon, and ranch flavors.
Chicken Tortilla Bake Exps Ft24 4993 Jr 0305 1 Recipe Photo
Spicy Casserole Ree is a fan of spicy casseroles, and while she’d enjoy this bake as is, she would likely add some salsa or hot peppers to enhance the spice level. Go to Recipe
Caramel Brownies Exps Tohd24 16952 Laurascherb 9 Recipe Photo
Caramel Brownies Indulge your sweet cravings with these rich and gooey caramel brownies. Topped with crushed walnut pieces and generous swirls of caramel, these brownies are a delightful treat whenever you desire something decadent. Go to Recipe
Overnight Salad Recipe Photo
Layered Salad The layered salad is a potluck staple, and Ree maintains a classic approach with her ingredient choices. Her version includes bacon, hard-boiled eggs, and peas, among other delicious components. We believe she’d appreciate this convenient make-ahead variation. Go to Recipe
Lemon Bars Exps Tohd24 3994 Leticiaalmeida 06 Recipe Photo
Lemon Bars These delightful lemon bars offer a wonderfully tangy flavor and are consistently a crowd-pleaser. As an added bonus, their vibrant color and neat shape make them an attractive addition to any dessert platter. Go to Recipe
Here’s an expert guide on how to make lemon curd.
Chicken Cordon Bleu Casserole Exps Ft24 194244 Jr 0221 6 Recipe Photo
Chicken Cordon Bleu Casserole Chicken cordon bleu casserole delivers all the beloved flavors of the classic dish but with significantly less effort. It’s sure to have everyone requesting second helpings. Go to Recipe
Strawberry Oatmeal Bars Exps Ft24 6790 St 0221 3 Recipe Photo
Strawberry Oatmeal Bars Crafted from 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 Recipe Photo
Twice-Baked Potato Casserole Our reviewers unanimously agree: This twice-baked potato casserole is a definite hit! They appreciate its make-ahead convenience and its ability to taste just like individual twice-baked potatoes, but with much less effort. Go to Recipe
Baked Beans Recipe Photo
Baked Beans Baked beans are a potluck essential, and while Ree often uses only pork and beans in her version, this recipe incorporates seven different types of beans, adding a delightful variety in color, texture, and taste. Go to Recipe
Taste of Home Grasshopper Pie Recipe Photo
Grasshopper Pie Ree’s grasshopper pie is a widely loved recipe, and undoubtedly one of her personal favorites. In this recipe, cream cheese and whipped topping create a luscious base for the refreshing minty green filling. Your family will adore this pie, regardless of whether you reside on an Oklahoma ranch or not. Want to explore more pie recipes? Learn how to make a million-dollar pie. Go to Recipe
Don’t forget to follow this Ree Drummond crispy pie crust hack to ensure pie perfection.
Southwest Vegetarian Bake Exps Ghbz18 26649 B08 08 3b 3 Recipe Photo
Southwest Casserole This dish is similar to Ree’s favorite Mexican rice casserole but includes olives, black beans, and corn for added flavor and texture. Go to Recipe
Learn how Ree Drummond serves corn on the cob for a truly Pioneer Woman-style side dish.
Taste Of Home Cranberry Meatballs Recipe Photo
Saucy Meatballs The Pioneer Woman is known for her love of meatballs, and one of her standout recipes features a rich sauce made with tomato paste and beef broth. These meatballs gain an extra layer of flavor from cranberries. Eager for more? Try our favorite Pioneer Woman’s brisket recipe. Go to Recipe
Lemon Vinaigrette Potato Salad Exps146067 Th2379797b11 14 4bc Rms 4 Recipe Photo
Lemony Potato Salad No potluck is complete without potato salad. This is a lighter variation of the Pioneer Woman’s lemon basil potato salad, yet it retains all the bright and vibrant flavors! Go to Recipe
Easy Ziti Bake Recipe Photo
Baked Ziti Baked ziti is always a crowd favorite. This bake is similar to Ree’s reliable recipe, featuring three types of cheese and a generous amount of beef. Go to Recipe
Slow Cooker Chicken Taco Salad Exps Tohd24 175204 Dianachistruga 9 Recipe Photo
Chicken Taco Salad The entire Drummond family enjoys 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
