Ree Drummond, known as The Pioneer Woman, has captivated home cooks with her approachable style and comforting recipes straight from her Oklahoma ranch. From cookbooks to a popular Food Network show and even a charming hotel, Ree’s domestic empire is built on delicious, family-friendly food. Inspired by her success, I embarked on a culinary journey, diving into The Pioneer Woman Recipe collection to bring some of that ranch-style comfort to my own kitchen. Here’s what I discovered while cooking through her recipes, and some must-try dishes for your family.
Lesson 1: The Magic of Comfort Food
Weekends, especially Sundays, are my dedicated cooking days. Life during the week is often too hectic to prepare elaborate meals, but Sundays offer the perfect opportunity to explore new recipes and get ahead for the week. I particularly love making dishes that reheat well, providing delicious and easy meals throughout busy weeknights.
One of my family’s absolute favorites is mac and cheese, and The Pioneer Woman recipe for Quick Shells and Cheese is a guaranteed hit. (You can find this comforting recipe in her cookbook, The Pioneer Woman Cooks: Dinnertime.) It’s incredibly easy to make, yet delivers an unbelievably delicious, creamy result. Another weeknight winner is the Pot Roast. This Pioneer Woman pot roast recipe is incredibly savory, simple to prepare in a Crockpot or Dutch oven, and provides fantastic leftovers for sandwiches or another hearty meal.
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).
- Generously season the chuck roast with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown onion halves on both sides and 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 the roast on all sides until browned. Remove to a plate.
- Deglaze the pot with red wine or beef broth, scraping the bottom. Return roast to the pot and add enough beef broth to cover halfway.
- Add onions, carrots, and 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 Truly Shine
Loaded Tater Tot Bake
Breakfast casseroles have become a beloved staple in my home, especially after experimenting with Joanna Gaines’ recipes. The beauty of a breakfast casserole is the make-ahead convenience – prep it the night before and bake it fresh in the morning. Plus, one casserole dish can easily feed my family for a couple of breakfasts! Ree Drummond’s Loaded Tater Tot Bake is a fantastic example of a crowd-pleasing breakfast casserole, perfect for family brunches or potlucks. For another take on this classic, try this Pioneer Woman’s tater tot casserole recipe for a comforting and satisfying morning meal.
Lesson 3: Embrace New Dessert Adventures
We all get stuck in a baking rut, and for us, it was chocolate chip cookies. With a major sweet tooth and a love for baking, particularly inspired by the original Pioneer Woman cookbook (a cherished wedding gift!), I decided it was time to branch out and try some new dessert recipes. That’s when I discovered Missy’s Blueberry and Lemon Cupcakes, and they were a revelation!
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, lightly coated in flour
Frosting:
- 3-4 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 butter and eggs. In a separate bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, combine sugar, milk, and lemon peel. Gradually add butter and egg mixture to the milk mixture. Blend in the dry ingredients until just combined.
- Line muffin tin with paper cups, spray with butter spray, and fill each cup ¾ full with batter. Gently fold flour-coated blueberries into batter and divide among cupcake liners. Bake for 18-20 minutes.
- For frosting: Combine powdered sugar, butter, cream cheese, lemon juice, and zest. Beat until light and fluffy. Pipe onto cooled cupcakes and decorate with lemon peel, blueberries, and mint leaves, if desired.
Lesson 4: The Undisputed Best Recipe: Cowboy Chopped Salad
Stop everything and find The Pioneer Woman recipe for Cowboy Chopped Salad. Seriously, it’s that good. This salad is perfect as a complete meal at home, 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 nailed it with this one.
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, 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 crisp. Drain on paper towels. Add vegetable oil to the skillet and fry tortilla strips 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 before serving.
While The Pioneer Woman recipes are undeniably delicious and often surprisingly simple, it’s worth noting that many are quite calorie-rich. If you’re mindful of healthy eating, consider reserving these incredible Pioneer Woman recipe creations for special occasions and potlucks.
Explore More Pioneer Woman Inspired Recipes
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Pioneer Woman Million Dollar Dip
Million Dollar Dip This Pioneer Woman potluck dip recipe is a guaranteed crowd-pleaser! The blend of cheddar, Swiss, and blue cheese creates a tangy, sharp, and wonderfully pungent flavor profile. Serve with veggies or pretzels for dipping. Don’t miss these related “million-dollar” recipes: million-dollar deviled eggs and million-dollar spaghetti recipe. Go to Recipe
Pioneer Woman Apple Crisp
Apple Crisp You can’t go wrong with Ree Drummond’s apple crisp recipe. She uses tart Granny Smith apples, sugar, flour, oats, and cinnamon to create a simple yet incredibly delicious dessert that’s perfect for sharing. This apple crisp is also one of her favorite comfort food recipes. Go to Recipe
Pioneer Woman Mystery Rolls
Mystery Rolls This secret family recipe Ree got from her mom uses only three ingredients – canned biscuits, blue cheese, and butter – yet will wow everyone at the table. Go to Recipe
Pioneer Woman Pumpkin Bars
Pumpkin Cream Cheese Bars These dreamy pumpkin bars will become a fall baking staple. This Pioneer Woman pumpkin recipe is made in an 8×8-inch pan but can easily be doubled for a 9×13-inch dessert. Go to Recipe Looking for more? Check out this Pioneer Woman cheese ball recipe loaded with cheddar, bacon, and ranch.
Chicken Tortilla Bake Exps Ft24 4993 Jr 0305 1
Spicy Casserole Ree loves a spicy casserole, and while she’d enjoy this chicken tortilla bake recipe as is, she’d likely add salsa or hot peppers for an extra kick. Go to Recipe
Caramel Brownies Exps Tohd24 16952 Laurascherb 9
Caramel Brownies Satisfy your sweet cravings with these decadent, gooey caramel brownies. Topped with walnuts and layered with caramel, this Pioneer Woman brownie recipe is pure delight. Go to Recipe
Overnight Salad
Layered Salad Layered salad is a potluck staple, and Ree’s classic approach includes bacon, hard-boiled eggs, and peas. This make-ahead version is perfect for easy entertaining. Go to Recipe
Lemon Bars Exps Tohd24 3994 Leticiaalmeida 06
Lemon Bars These delightful lemon bars boast a wonderful tangy flavor and are always a hit. Their bright color and shape make them a lovely addition to any dessert platter. Go to Recipe
Chicken Cordon Bleu Casserole Exps Ft24 194244 Jr 0221 6
Chicken Cordon Bleu Casserole Enjoy the classic flavors of chicken cordon bleu with half the effort in this easy casserole. This Pioneer Woman casserole recipe is sure 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 This twice-baked potato casserole is a guaranteed crowd-pleaser! It can be made ahead and delivers all the flavor of twice-baked potatoes with much less work. Go to Recipe
Baked Beans
Baked Beans Baked beans are a potluck essential. While Ree often uses just pork and beans, this version features seven types of beans for enhanced color, texture, and flavor. 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 recipe is incredibly popular and undoubtedly a favorite of hers. Cream cheese and whipped topping create a luscious base for the minty green filling. Your family will love this classic dessert. Go to Recipe
Southwest Vegetarian Bake Exps Ghbz18 26649 B08 08 3b 3
Southwest Casserole This vegetarian casserole is similar to Ree’s beloved Mexican rice casserole, but with olives, black beans, and corn mixed in for a flavorful twist. Go to Recipe
Taste Of Home Cranberry Meatballs
Saucy Meatballs The Pioneer Woman loves meatballs, and this top Pioneer Woman recipe features a rich sauce made with tomato paste and beef broth. Cranberries add a touch of unexpected tang. Go to Recipe
Lemon Vinaigrette Potato Salad Exps146067 Th2379797b11 14 4bc Rms 4
Lemony Potato Salad Potato salad is a potluck must-have. This lighter version of Ree’s lemon basil potato salad still delivers all the bright, zesty flavors you crave. Go to Recipe
Easy Ziti Bake
Baked Ziti Baked ziti is always a crowd-pleaser. This Pioneer Woman baked ziti recipe is similar to Ree’s go-to version, featuring three cheeses and plenty of hearty beef. Go to Recipe
Slow Cooker Chicken Taco Salad Exps Tohd24 175204 Dianachistruga 9
Chicken Taco Salad The Drummond family loves chicken taco salad, and this slow cooker version makes it incredibly easy. Ree often uses the slow cooker for her big-batch recipes, a perfect approach for family meals. Go to Recipe
