Hey there, fellow food enthusiasts and kitchen adventurers! Grab your aprons and saddle up, because we’re about to dive into the delicious world of The Pioneer Woman Cooks. Now, if you’re wondering who on earth The Pioneer Woman is, let me tell you – she’s not your average cook-next-door. Nope, she’s Ree Drummond, the accidental country girl who took the culinary world by storm with her down-home cooking and charming wit.
Let me paint you a picture: imagine a city girl who fell in love with a cowboy (I know, sounds like a country song, right?), moved to a ranch in the middle of nowhere, and discovered her passion for cooking. That’s Ree in a nutshell. And boy, are we glad she did, because her recipes are like a warm hug for your taste buds.
In this guide, we’re going to explore some of The Pioneer Woman’s must-try recipes that’ll make you the talk of the town (or at least your dining room). So, whether you’re a seasoned chef or someone who thinks boiling water is a culinary achievement, stick around. We’re about to embark on a flavor-packed journey that’ll have you cooking like a prairie pro in no time!
Why The Pioneer Woman’s Recipes are a Game-Changer
Before we dive into the recipes, let’s chat about why The Pioneer Woman’s cooking style has captured the hearts (and stomachs) of millions. It’s not just about the food – it’s about the whole package.
- Simplicity is Key: Ree’s recipes don’t require a degree in culinary arts. They’re straightforward, using ingredients you can actually pronounce and probably already have in your pantry.
- Comfort Food Galore: We’re talking stick-to-your-ribs, makes-you-feel-like-you’re-getting-a-hug-from-the-inside kind of food. Perfect for those days when you need a pick-me-up (or, let’s be honest, any day ending in ‘y’).
- Stories with Flavor: Each recipe comes with a story. It’s like getting a slice of life on the ranch with every dish. Who knew cooking could be so entertaining?
- Adaptability: Don’t have an ingredient? No worries! Ree’s recipes are forgiving and adaptable. It’s like they’re saying, “Hey, do your best, it’ll taste great anyway!”
- Family-Friendly: These are recipes that’ll please everyone from picky toddlers to discerning in-laws. Talk about a win-win!
Now that we’ve got that covered, let’s roll up our sleeves and get cookin’, shall we?
Recipe #1: The Pioneer Woman’s Best Chocolate Sheet Cake. Ever.
Alright, chocolate lovers, this one’s for you. This cake is so good, it might just bring world peace. Or at least peace to your household for about 30 minutes while everyone’s too busy eating to argue.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 teaspoon salt
- 4 heaping tablespoons cocoa powder
- 2 sticks butter
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 beaten eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the icing:
- 1 3/4 sticks butter
- 4 heaping tablespoons cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 1/2 cup finely chopped pecans (optional, but highly recommended)
Instructions:
- Preheat your oven to 350°F. Grab a 18×13 inch sheet cake pan and give it a little grease and flour love.
- In a mixing bowl, combine flour, sugar, and salt. Set aside. (Try not to eat the sugar straight from the bowl. I know it’s tempting.)
- In a saucepan, melt butter and add cocoa. Whisk together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
- In another bowl, whisk together the buttermilk, beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake for 20 minutes.
- While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
- Let it cool (if you can resist), cut into squares, and prepare for chocolate nirvana.
Now, I know what you’re thinking. “That’s a lot of butter.” And you’re right. But remember, we’re not here for a health food seminar. We’re here for flavor, and this cake delivers it by the truckload.
Recipe #2: The Pioneer Woman’s Chicken Fried Steak with Gravy
Buckle up, buttercup, because we’re about to enter comfort food paradise. This chicken fried steak is so good, it might just make you want to move to Oklahoma and buy a ranch. (Resist the urge. Ranch life is hard. Stick to cooking.)
Ingredients:
For the steak:
- 3 pounds cube steak (tenderized round steak that’s been extra tenderized)
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Freshly ground black pepper
- 3/4 cup vegetable oil
- 1 tablespoon butter
For the gravy:
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk
- 1/2 teaspoon seasoned salt
- Freshly ground black pepper
- 2 tablespoons fresh parsley, minced (optional, for garnish and to make you feel fancy)
Instructions:
- Begin with setting up your breading station. You’ll need three dishes: one with flour mixed with seasoned salt and pepper, one with eggs and milk whisked together, and one with just flour.
- Dredge each piece of meat in the flour mixture, then the egg mixture, then the flour again. (Yes, it’s a bit messy. Embrace the chaos.)
- Heat the oil in a large skillet over medium heat. Add the butter. When the butter is melted and the oil/butter mixture is hot, fry the meat, 3 to 4 pieces at a time. Cook for about 2 to 3 minutes on each side, until golden brown. Remove from the skillet and keep warm.
- Time for gravy! Pour off all but about 1/4 cup of the oil, leaving the yummy bits in the pan. With the pan over medium-low heat, sprinkle in about 1/3 cup flour. Whisk it together and let it bubble up and cook for about a minute.
- Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste. Cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be patient, it’ll happen!
- Serve the meat with a generous portion of gravy. Sprinkle with parsley if you’re feeling fancy.
This, my friends, is what we call a “stick-to-your-ribs” meal. It’s the kind of dinner that’ll have your family singing your praises and possibly proposing marriage (even if they’re already married to you).
Recipe #3: The Pioneer Woman’s Perfect Pot Roast
Alright, let’s tackle a classic. This pot roast is so tender, it practically melts in your mouth. It’s the kind of meal that makes you want to hug your slow cooker. (Don’t actually hug your slow cooker. It’s hot. Be safe.)
Ingredients:
- 1 whole (4 to 5 pounds) chuck roast
- 2 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- Salt and freshly ground black pepper
- 1 cup red wine (optional, but come on, live a little)
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Instructions:
- First things first, preheat the oven to 275°F. I know, it seems low, but trust me, low and slow is the way to go for a roast that’ll make you weak in the knees.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. While it’s heating up, generously salt and pepper your chuck roast. This is not the time to be shy with seasoning, folks.
- Once the oil is nice and hot, add your roast and sear it for about a minute on all sides until it’s nice and brown all over. Remove the roast and set it aside. Try not to nibble on it. I know it smells good, but patience is a virtue.
- Throw the halved onions into the same very hot pan and brown them on both sides. Remove them to a plate. Now, if you’re feeling fancy (or just really love vegetables), add the carrots into the same hot pan and toss them around a bit until slightly browned, about a minute or so.
- If you’re using wine (and again, why wouldn’t you?), pour it into the hot pan and scrape the bottom with a whisk to get all those flavorful bits. If not, you can deglaze with beef broth. Either way, you’re going to add enough beef broth to cover the roast halfway (about 2 to 3 cups).
- Put the roast back into the pan 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 in the oven for 3 hours for a 3-pound roast, or 4 hours for a 4 to 5-pound roast.
- When the cooking time is over, check it with a fork. The meat should be fork-tender and practically falling apart. If it’s not, put it back in for another 30 minutes. Repeat until it’s so tender it makes you want to cry tears of joy.
The result? A pot roast so good, it’ll make you want to kiss your slow cooker. (Again, don’t actually kiss your slow cooker. Hot, remember? Safety first!)
Recipe #4: The Pioneer Woman’s Cinnamon Rolls
Hold onto your hats, folks, because these cinnamon rolls are about to rock your world. They’re the kind of breakfast treat that’ll make you actually want to get out of bed in the morning. Yes, they’re that good.
Ingredients:
For the dough:
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 packages active dry yeast
- 8 cups (plus 1 cup extra, reserved) all-purpose flour
- 1 teaspoon (heaping) baking powder
- 1 teaspoon (scant) baking soda
- 1 tablespoon (heaping) salt
For the filling:
- 2 cups melted butter
- 1/4 cup ground cinnamon
- 2 cups sugar
For the maple frosting:
- 1 bag powdered sugar
- 2 teaspoons maple flavoring
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup brewed coffee
- 1/8 teaspoon salt
Instructions:
- For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
- Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.
- To make the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
- To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be shy here – the more, the merrier!
- Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
- Spread 1 tablespoon of melted butter in a seven-inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
- Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375°F until light golden brown, about 15 to 18 minutes.
- For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.
Now, I’m not saying these cinnamon rolls will change your life, but… okay, yeah, I am saying that. They’re that good. You might want to make a double batch because these babies disappear faster than your willpower at a dessert buffet.
The Pioneer Woman’s Cooking Philosophy: More Than Just Recipes
Now that we’ve covered some of Ree’s most iconic recipes, let’s take a moment to appreciate the philosophy behind The Pioneer Woman’s cooking. It’s not just about following instructions – it’s a whole way of approaching food and family.
- Cook with Love: Ree often says that the most important ingredient in any dish is love. Cheesy? Maybe. True? Absolutely. When you cook with love, people can taste it.
- Embrace Imperfection: The Pioneer Woman’s kitchen isn’t a place for perfectionism. Lumpy gravy? Call it “rustic.” Overcooked edges? That’s extra flavor! The goal is tasty food and happy eaters, not Instagram-perfect plates.
- Food Brings People Together: In Ree’s world, food is a way to show love, to comfort, to celebrate. It’s about gathering around the table and creating memories.
- Use What You Have: Living on a ranch taught Ree the value of working with what’s on hand. Her recipes often include substitutions and variations, encouraging cooks to be creative and resourceful.
- Enjoy the Process: Cooking isn’t a chore in The Pioneer Woman’s kitchen – it’s a joy. Her recipes are sprinkled with humor and anecdotes, making the cooking process as enjoyable as the eating.
Tips and Tricks from The Pioneer Woman’s Kitchen
Want to cook like Ree? Here are some Pioneer Woman-approved tips to up your kitchen game:
- Butter is Your Friend: In The Pioneer Woman’s kitchen, butter is practically a food group. Don’t be shy with it!
- Season Generously: Ree’s not afraid of salt and pepper. Proper seasoning can take a dish from good to great.
- Mise en Place: That’s fancy chef-speak for “everything in its place.” Prep your ingredients before you start cooking to make the process smoother.
- Taste as You Go: The best way to ensure your dish is delicious? Taste it throughout the cooking process and adjust as needed.
- Have Fun with It: Cooking should be enjoyable. Put on some