Ree Drummond's Blog, page 11
February 24, 2016
Chocolate Cake in a Mug by Ree
Have you ever had such a wicked craving for chocolate cake that you’ll simply die if you don’t get a piece within five minutes?
Well, I have. Many, many times.
And that’s where this little mug treat comes in! If you haven’t yet discovered the Pinterest-friendly joy of whipping up a 90-second chocolate cake in a mug…well, your life is about to change.
(Pssst. This is a rich little cup of wonder! Split it with a friend or loved one.)
Throw 3 tablespoons of flour into a microwave-safe mug…
Along with 3 tablespoons sugar…
2 tablespoons cocoa powder (not shown) and 1/2 teaspoon baking powder.
Oh! And a teeny tiny pinch of salt.
Use a fork to stir it all together.
Add 3 tablespoons of milk and 3 tablespoons vegetable oil…
Along with a splash of vanilla…
And stir it…
Until it all comes together and you want to eat the batter.
This is optional, but delicious! Stir in 3 tablespoons semisweet chocolate chips.
Then pop it in the microwave and nuke it for 90 seconds!
It definitely doesn’t look fancy. But oh, is it good!
I took the liberty of whipping a little cream and plopping on a dollop.
And I added sprinkles, too!
And check it out.
Chocolate cake in less than 5 minutes!
It’s sinful, decadent chocolate fix. Share it with your sweetie!



February 22, 2016
Veggie Tortellini Soup by Ree
Oh, is this a delightful soup! And the best thing is that (get ready) it takes less than twenty minutes to get on the table.
I just heard you! You said “GET OUT OF TOWN!” But I can’t do that, friends! Not only do I mean what I say about the soup taking less than twenty minutes, but I also just got back into town after our family trip and I’m not budging from my house for the next ninety years!
Here’s how to make the soup. It’s ridonkulously easy and oh, so tasty.
Start by pouring broth into a pot. I used vegetable broth, but you can use chicken or beef—whatever you have on hand and whatever makes your skirt fly up and whatever makes you happy in life.
Turn on the heat…
And bring it to a simmer/gentle boil.
Add a big ol’ spoonful of tomato paste, and can I take this opportunity to say just how much I love the addition of tomato paste to any soup? Except maybe potato soup, which would be a little weird. But for every other soup: tomato paste is my life!
Stir it until the tomato paste is all incorporated and the mixture is very hot/starting to boil.
Then grab a bag o’ frozen veggies…
And pour it right on in!
Stir it around for a couple of minutes to let the mixture heat up again.
Then sprinkle in some crushed red pepper flakes for a little heat…
And some cheese tortellini. You can use spinach tortellini if that’s what you prefer; anything is fine!
Now just stir it around and let the soup gently boil and cook the tortellini for 3 to 4 minutes.
Mmmmm. Looking good!
When the tortellini is about halfway cooked…
Pour in some heavy cream! If you have time and have a brain (which I usually don’t) you can warm it on the saucepan to make sure it doesn’t curdle when it hits the soup.
This isn’t a super creamy soup; the cream just makes the whole thing a little richer and gives it more substance.
Let it cook for another couple of minutes, adding salt and pepper to make sure it has plenty of flavor.
While that’s happening, stack up some basil leaves…
Then roll them up and chiffonade them.
Then mince up some fresh parsley.
Throw in the parsley…
And stir it in.
Note: The soup is best if you let it sit for about 10 minutes before serving! I don’t know why. It’s simply one of the mysteries of the universe. The cream slightly thickens and makes the whole thing a dream.
Sprinkle on the basil…
And dig right in.
Bryce would like me to tell you something: He loves this soup! Served himself seconds and claimed the leftovers for Monday.
Here’s the handy dandy printable!



February 18, 2016
Craving by Ree
I’ve been in Colorado with my family this week, and we’ve had a wonderful time together. The only thing about family trips to Colorado, however, is that due to the absence of pots and pans and a pantry full of staples, I don’t get to do a lot of cooking. On one hand, the break is kind of nice; on the other hand, I miss being able to spend time in the kitchen making the things I’m craving.
And then eating the things I’m craving. (The eating part is kind of key.)
And speaking of that…here are some things I’ve been wanting this week! Some of these are oldies-but-goodies you may never have seen before!
Comfort Meatballs. They aren’t fancy, but man…they are good for the soul.
Grilled Ribeye Steak with Blue Cheese Sauce. I could slurp this sauce with a straw.
Fancy Macaroni. Goes with steak, goes with a salad, goes with an appetite. Truly a treat!
Chicken and Noodles. Beyond comforting!
Pasta with Pancetta and Leeks. I have had a serious hankering for this over the past few days. I blame skiing. I need carbs!
Quesadillas de Camarones. I blame skiing. I need cheese!
My Brother’s Chicken Tacos. If you’ve never tried these, you gotta. Just lay newspapers all over your whole house first.
Pasta with Whiskey, Wine and Mushrooms. This is simple and glorious!
Pizza with fig, prosciutto, and arugula. My word, I love this pizza. Haven’t had it in awhile!
I know this sounds funny, but one of the first things I’m going to make when I get back is a big batch of granola bars. I’ve had some ideas for different variations on my original ones—the mountains do that to a person—and I’m ready to go for it.
Sunday Night Stew. Of all the things I’ve been craving this week, this one’s at the top. And it’s ironic, considering I made it just a few days before we left on our trip! I guess I just didn’t get quite enough.
Enjoy your kitchens! I’ll be ready to get home and enjoy mine. :)



February 12, 2016
Four Shades of Chocolate by Ree
I don’t always post previews of my Food Network shows before they air, but I definitely wanted to give you the heads up about tomorrow’s episode! It’s called “Four Shades of Chocolate” and I go through four amazing chocolate recipes, from white down to dark.
First, White Chocolate Raspberry No-Bake Cheesecake!
I make it for my friend Tiff, and it’s one of my favorite treats to deliver to people I’m fond of.
Milk Chocolate Mousse? Get out of town! I leave it in the fridge for my boys (hence the gummy worms) and it was dreamy.
Semi-Sweet Chocolate! Cones get dipped and decorated, then filled with this customized mint chocolate chip ice cream. Paige and I devoured these puppies.
And I’ll leave this dark chocolate beauty to your imagination. It’s a grown-up drink and in a word: it’s heaven.
See you on Food Network Saturday morning at 10 Eastern/9 Central!



February 8, 2016
Beef Stroganoff by Ree
It always cracks me up that Beef Stroganoff is a popular comfort food in America, considering Beef Stroganoff is a Russian dish. But you won’t catch me talking about politics here on The Pioneer Woman Cooks! No sirree, Bob!
Wait. Who said anything about politics? No one, apparently.
Sorry. I’m always trying to stir up trouble around here!
Anyway, here’s the Stroganoff recipe I included in my newest Dinnertime cookbook, because there are few things in this world—whether in America or Russia—that say “dinnertime” to me more than this. I’ve been wanting to share it with you since I cooked and photographed it over a year ago, and I hope you make it soon because it will open up worlds (get it?1/) of deliciousness.
Again: Sorry. I’m in a strange mood this morning.
You’ll need:
sirloin steak
salt, pepper, and olive oil
onion, carrots, and mushrooms
brandy, cognac, or other booze (if you’re into that sort of thing)
beef stock
cornstarch
sour cream
Dijon mustard
noodles
parsley
an appetites
Season some sirloin steak, cut into bite-sized pieces, with salt and pepper, then heat olive oil in a heavy skillet over medium-high heat. Add half the meat to the pan…
And brown it quickly, about 2 minutes.
Remove it to a bowl and repeat with the other half of the meat. Remove it, too, and set the meat aside.
Add a little more olive oil to the pan and throw in diced onion, diced carrots, and halved (and stemmed) mushrooms. I like using cremini mushrooms because they’re brown and lovely, but white mushrooms are fine, too! And you can slice them if you prefer, but I like big, beautiful chunks of mushrooms in my life.
Cook the veggie mixture, stirring it around, until it’s deep golden brown, about 5 minutes or so.
Turn off the heat to be on the safe side, then splash in some brandy!
I love using brandy here, but cognac is good, wine is good…heck, you could even use whiskey if you want to be super nutso.
Then add some beef stock! Turn the heat back on to medium-high, and scrape the bottom of the pan to loosen up all that luscious flavor.
Cook to reduce the liquid by about a third, about 3 to 4 minutes or so.
In a small pitcher, make a slurry by mixing a little stock with some cornstarch.
Pour this into the skillet and cook until the sauce gets a little thicker and more beautiful…about 1 to 2 minutes.
When the sauce has thickened, turn off the heat and stir in some sour cream…
And some Dijon, which gives the sauce such a dadgum delicious little edge.
Stir the sauce, then (important!) taste it to see if it needs more salt and pepper. Adjust as your soul leads you!
Throw in the beef…
And stir it all together until the mixture is nice and piping hot.
Pile some noodles onto a serving platter (these noodles were tossed in butter and parsley, but you can just keep ’em plain if you’d like!) and spoon the mixture all over the top.
Lay it on thick, getting every last smidgen of sauce in there. It’s a precious commodity!
Sprinkle the top with a little parsley and serve it to hungry (and, here in a minute, very grateful) humans.
Yum. Now, if you compare this to other images of regular Beef Stroganoff recipes, you’ll see that I like mine a little darker and browner. So this probably isn’t the most traditional approach. If you like things a little lighter/creamier, simply add more sour cream.
Either way, I know you’ll love it.
Here’s the handy dandy printable!



February 3, 2016
Roasted Corn Dip by Ree
Why is Super Bowl week so thrilling? It seriously feels like Christmas is coming. There’s the big game, of course, with all its excitement and competition and family arguments over which team is best. And commercials. But then there’s all the food, food, food, from cheese dips to cupcakes, wings to sliders. Super Bowl week gives us so much to live for!
This is one of my favorite Super Bowl dips, which I included in my holiday cookbook a couple of years ago. Serve it cold or bake it in a dish and serve it hot and bubbly!
It’s yummy.
Holding the corn with tongs, carefully roast them over the burner on your stove. Or you can grill ’em on a grill pan or even throw ’em on the grill outside if it isn’t too cold!
Let your conscience be your guide.
When the corn is cool enough to handle, slice the kernels off the cobs. And I love this tip I’ve learned from smarter people than me through the years: Use a Bundt pan! Just rest it in the center, and when you slice off the kernels, they’ll fall right into the pan rather than on the floor, which has been my lifelong experience.
The world is an orderly place!
To make the dip base, add softened cream cheese, sour cream, and green onions to the bowl of a mixer…
Then whip it until it’s combined, scraping the sides once or twice as needed.
Add a bunch of cheese and mix it in. I used cheddar, Monterey Jack, and crumbly Cotija. But any cheese is allowed!
After the cheese is mixed in, add some seasoning: cumin, paprika, cayenne, salt, and pepper…
And for a little bit of interest, a squeeze of lime.
And because I’m incorrigible when it comes to adding hot sauce to things…well, add some hot sauce.
Finally, the corn goes in…
And everything is mixed together. Done!
Cover it and chill it for a couple of hours to let the flavors meld, then serve with with potato skins, tortilla chips, or Fritos.
Option! You can also put the dip in a small baking dish, top it with extra grated cheese or breadcrumbs, and bake it at 375 until it’s hot and bubbly.
Here’s the handy dandy printable.



February 1, 2016
Triple Chocolate Cookies by Ree
We had boys, boys, boys, boys, boys, and boys at our house after church yesterday and I don’t know why I forget just how much food boys consume when they’re together in a pack, but they pretty much wiped me out. Then I made a big batch of the most chocolaty cookies I’ve ever eaten…
And they pretty much wiped me out of those, too. Which was probably just as well, considering I’m trying to be a good girl these days.
And actually, I’m not trying to be a good girl at all. But that’s another story for another time.
These are just like my Chocolate Chocolate White Chocolate Chip Cookies, but they’re all chocolate, all the time. There’s absolutely no respite from the chocolate with these cookies…and of course, that’s just the kind of situation a chocoholic wants to be in.
Start with butter and sugar…
Wait. It’s Monday. Let’s just take a moment to enjoy this beautiful sight.
Ahhhhhhhhhhhhhhhhhhhhhh.
Beat it together until it’s totes combined.
Crack in an egg…
And mix it in, scraping the bowl when it’s incorporated.
Then add the other egg and do the same thing!
Add vanilla…
And give it a final mix.
Now, to turn the cookies into chocolate wonders, sift together flour, cocoa powder, baking soda, and salt.
Sing it with me, brothers and sisters: “Love sifted me! Love sifted me! When nothing else could help, love sifted me!”
Ugh, I love old hymns. They are everything. (When sung correctly.)
Add the dry mixture a cup or so at a time, mixing after each addition…
Until it’s all added in…
And the dough looks like this.
My word.
I’m obsessed with these! They carry them in my small-town grocery store right alongside the regular ol’ chocolate chips and I love them.
(Pssst. The milk chocolate chips are oversized and they make a nice treat whenever you need a little chocolate hit.)
(And I need a little chocolate hit several times a day.)
For these cookies, I’m doing a combo of semi-sweet chips…
And milk chocolate chips.
(The milk chocolate sweetens the cookies a bit, so if you’re looking for a super deep chocolate experience, use semi-sweet for the full amount.)
I’m going to entitle this photo “I Am Going to Lick This.”
Alternate title: “I Am Going to Like This.”
I used a cookie scoop but didn’t level it off, so I’d say each cookie was a heaping tablespoon or so.
Scoop ’em onto a cookie sheet (or sheets, if you want to bake them all at once.)
Then I like to press 2 or 3 chocolate chips into the top before they go into the oven. Milk chocolate if you like things sweeter, semi-sweet if you like things more chocolaty, both if you like…well, both!
The secret to these cookies is not to overbake them. You’ll want to take them out of the oven when you’re not 100% sure they’re done. That will ensure they’re perfect!
Unabashedly chocolicious!
Oh, and one thing I forgot to mention: A glass of milk is definitely required for these suckers.
Enjoy every bite!
Here’s the handy dandy printable.



January 25, 2016
Bean with Bacon Soup by Ree
I’m sorry to be posting so many soups lately, but it’s been darn cold on the ranch and soups seem to be the only coping mechanism I have. And oh…this soup! It is tremendously good—full of flavor, super satisfying, and it’ll remind you of the bean with bacon soup you ate as a little girl.
Or a little boy, depending on your personal experience.
Here’s how to make it!
First, if you can remember, and I don’t always remember because I’m an airhead, soak a pound of Great White Northern beans in cold water overnight. Soaking beans obviously causes them to absorb moisture and cuts down the cooking time considerably; it also helps the beans cook evenly and not split and freak out in the pan.
When you’re ready to cook the soup, drain off the water and throw the beans into a pot.
Add chicken broth…
And water. Turn on the stove and bring the soup to a boil.
While it’s heating up cut a package of thick-cut bacon into 1-inch pieces.
Throw them into a skillet over medium-high heat…
And cook them, stirring them around the pan…
Until they’re just barely starting to crisp.
When the soup is a-boilin’, dump 2/3 of the bacon into the pan, and save the other 1/3 for a garnish once the soup is done. Turn the heat down to a simmer and get the other ingredients going.
Grab carrots, celery, and an onion.
Cut the celery into a small dice…
Then peel and dice the carrots, too!
And do the same with zee onion.
Drain the bacon grease from the skillet, but don’t wash the pan! If you do, you will regret it for the rest of your life!
Sorry to be a drama queen, but this stuff is important.
Then add the veggies…
And stir them around the skillet, cooking them for a few minutes until they start to soften. Sprinkle them with a little salt and pepper along the way.
Add some garlic…
And a couple of tablespoons of tomato paste…
And stir them around the pan, cooking the veggies with the paste for a few minutes.
Then—you guessed it—this craziness goes right into the soup!
Ahhh…the flavor. (And it smells so, so good.)
Drop in a couple of bay leaves…
Give everything one last stir, the put the lid on the pot and simmer the soup on low for a good hour and a half.
This is what it looks like. Gorgeous! (By they way, keep an eye on the soup as it cooks. This is about as low as you’d want the liquid level to drop. If you need to, add another cup or so of broth along the way.)
Serve it while it’s piping hot…
With extra bacon…
And a sprinkling of parsley!
Bliss. Absolute bliss. And it tastes exactly—I mean exactly—like the soup I remember eating as a child.
This will become a favorite in your rotation. Promise!
Oh, and here’s a little variation. Chop up a few Roma tomatoes…
And stir them into the finished soup right before serving.
Gives it a nice chunkiness and a little fresh tomato-ness.
“Tomato-ness?”
(I always love making up words on Monday morning.)
Here’s the handy dandy printable!



January 18, 2016
Slow Cooker Broccoli Cheese Soup by Ree
I’m sort of making friends with my slow cooker this year. And I’m being kind of bratty about it, too! My goal is only to cook with a slow cooker when I can pretty much just sling a bunch of stuff into it and push the button. I don’t want to brown or sear or season or otherwise prep anything ahead of time.
I just want to sling it in the slow cooker and be done.
I’m obstinate that way!
The only prep you need to do is chop an onion…
And dice up a carrot as fine as you’d like.
Man, that was difficult!
Ha.
Now it’s over to the slowcooker! Add a 1-pound bag of frozen broccoli…
Some chicken broth…
The onion…
And the carrot.
Now. I’m getting ready to add an ingredient that some humans might take issue with. But rest assured, I have another recipe for broccoli cheese soup on my website, and it does not contain this ingredient that some humans take issue with.
But before I show you the ingredient that some humans might take issue with, let me warn you that a little ways down this recipe, it’s going to happen again with another ingredient.
I’m glad we had this talk!
Crack open a couple of cans of cream of celery soup. (Oh, and use whatever dang brand you want. I just happen to have this one!) It adds flavor and creaminess and a little thickness without the need of a roux, which I think defeats the whole purpose of slow cooker cooking! I like to throw everything in and go live the life I was born to live, not watch the clock and try to remember when to make a flour paste and add it to the slow cooker.
Life is too short for such roux-related specificity!
Add the soup…
Then add salt and pepper…
Seasoned salt and cayenne. You’ll probably need to season the soup more a little more later, but this is a start.
Now set it on high for 4 hours, Pookie Head.
This is a little less than 4 hours, but I was chasing daylight.
Any foodblogger could entitle his memoir “Chasing Daylight.”
The struggle is real.
You can leave the soup as is, but I think pureeing it a bit brings out the broccoli wonderfulness. An immersion blender is great, a little masher is great. Or you could puree very small batches (like a cup at a time, since blending hot liquids is dangerous!) in a blender.
I didn’t go crazy and puree it completely—just enough to break up all but a few large pieces of broccoli and some of the onions.
And now.
*WARNING*
*WARNING*
*WARNING*
Here comes that second ingredient I warned you about earlier.
Drop in some Velveeta! I’m sorry. I mean “processed cheese product.” You don’t have to, of course. You can just use cheddar or Monterey jack or whatever other normal cheese you want! Ha.
But Velveeta will make it…well, creamy and smooth like there’s no tomorrow.
*THIS IS NOT A PAID ADVERTISEMENT!*
*I SWEAR!*
*IT’S JUST THAT I’M NOT AFRAID TO BREAK OUT THE V-VIDDY FROM TIME TO TIME!*
Please love me. Please?
Hey, look! I’m redeeming myself. Grated sharp cheddar makes it extra good.
Turn the slow cooker to low and pop the lid on top for about 10-15 minutes.
Stir to mix the cheese, which should all be melted by now. Yum—just look at that. Give the soup a taste and add more salt and pepper if it needs it.
Oh, baby. Perfect, perfect texture.
Serve it up…
Then, for good measure, add a sprinkling of cheese on top.
Oh, and how about some crumbled club crackers?
Not saltine crackers. Club crackers. The kind with butter. Of course!
Dinner is served!
(Oh my word. You will love this. It’s perfect.)
Here’s the handy dandy printable.



January 15, 2016
PW’s Favorites by Ree
First, I feel the need to point out that I don’t ordinarily talk about myself in the third person. But there is a category on this here cooking website wherein I house all my personal faves, and it is in fact called “PW’s Favorites.” I wanted to share it with you so you’d know it was there!
Since it’s Friday, I wanted to share some of my personal faves from the “PW’s Faves” category. I would eat any of these right now if you put it in front of me!
Comfort Meatballs. I’ve loved them since I first sunk my teeth into them years ago. They never get old!
Chicken Parmigiana. Nothing complicated or fussy about it. The kids still love it after all these years.
Italian Meatball Soup. My mom used to make it all the time! It’s a comfort food for me.
Simple Sesame Noodles. You’ve gotta try ’em. Just once.
Easy Mulligatawny. Soup for you!
Perfect Iced Coffee. I can’t tell you what this has meant to me through the years! It’s gotten me through some rough times. Ha.
Broccoli Cheese Soup. Classic, simple, kid-pleasing!
Sunday Night Stew. (It doesn’t have to be Sunday for you to fix it!)
Edna Mae’s Sour Cream Pancakes. Try them…just once.
Roasted Red Pepper Pasta. I’ve loved this over half my life. Such a different flavor than regular ol’ tomato sauce.
Puffed Pastry Pizza. Serve it with a salad for dinner, or slice it into strips for appetizers. Love the crust!
Spicy Cauliflower Stir Fry. Another “must try.”
Swoon! Blackberry Cheesecake Squares! Delicious as all get-out, and so much easier than a big ol’ cheesecake.
Hope you find something to make this weekend!
Love,
P-Widdy



Ree Drummond's Blog
- Ree Drummond's profile
- 2016 followers
