Ree Drummond's Blog, page 11

February 24, 2016

Chocolate Cake in a Mug by Ree

DSC_3836Have 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.)


 

 

DSC_3786Throw 3 tablespoons of flour into a microwave-safe mug…


 

 

DSC_3788Along with 3 tablespoons sugar…


 

 

DSC_37902 tablespoons cocoa powder (not shown) and 1/2 teaspoon baking powder.


Oh! And a teeny tiny pinch of salt.


 

 

DSC_3791Use a fork to stir it all together.


 

 

DSC_3815Add 3 tablespoons of milk and 3 tablespoons vegetable oil…


 

 

DSC_3818Along with a splash of vanilla…


 

 

DSC_3820And stir it…


 

 

DSC_3823Until it all comes together and you want to eat the batter.


 

 

DSC_3824This is optional, but delicious! Stir in 3 tablespoons semisweet chocolate chips.


 

 

DSC_3827Then pop it in the microwave and nuke it for 90 seconds!


 

 

DSC_3829It definitely doesn’t look fancy. But oh, is it good!


 

 

DSC_3832I took the liberty of whipping a little cream and plopping on a dollop.


 

 

DSC_3833And I added sprinkles, too!


 

 

DSC_3837And check it out.


 

 

DSC_3841Chocolate cake in less than 5 minutes!


It’s sinful, decadent chocolate fix. Share it with your sweetie!


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Published on February 24, 2016 03:00

February 22, 2016

Veggie Tortellini Soup by Ree

DSC_3779Oh, 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.


 

DSC_3707Start 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.


 

 

DSC_3712Turn on the heat…


 

 

DSC_3713And bring it to a simmer/gentle boil.


 

 

DSC_3716Add 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!


 

 

DSC_3719Stir it until the tomato paste is all incorporated and the mixture is very hot/starting to boil.


 

 

DSC_3720Then grab a bag o’ frozen veggies…


 

 

DSC_3724And pour it right on in!


 

 

DSC_3729Stir it around for a couple of minutes to let the mixture heat up again.


 

 

DSC_3734Then sprinkle in some crushed red pepper flakes for a little heat…


 

 

DSC_3738And some cheese tortellini. You can use spinach tortellini if that’s what you prefer; anything is fine!


 

 

DSC_3740Now just stir it around and let the soup gently boil and cook the tortellini for 3 to 4 minutes.


 

 

DSC_3742Mmmmm. Looking good!


 

 

DSC_3752When the tortellini is about halfway cooked…


 

 

DSC_3756Pour 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.


 

 

DSC_3758This isn’t a super creamy soup; the cream just makes the whole thing a little richer and gives it more substance.


 

 

DSC_3761Let it cook for another couple of minutes, adding salt and pepper to make sure it has plenty of flavor.


 

 

DSC_3747While that’s happening, stack up some basil leaves…


 

 

DSC_3748Then roll them up and chiffonade them.


 

 

DSC_3750Then mince up some fresh parsley.


 

 

DSC_3762Throw in the parsley…


 

 

DSC_3765And stir it in.


 

 

DSC_3772Note: 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.


 

 

DSC_3778Sprinkle on the basil…


 

 

DSC_3779And dig right in.


 

 

DSC_3783Bryce 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!


 


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Published on February 22, 2016 00:38

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!


comfortComfort Meatballs. They aren’t fancy, but man…they are good for the soul.


 

 

3883382922_161fa35504Grilled Ribeye Steak with Blue Cheese Sauce. I could slurp this sauce with a straw.


 

 

fancyFancy Macaroni. Goes with steak, goes with a salad, goes with an appetite. Truly a treat!


 

 

4302390134_8a04478597_oChicken and Noodles. Beyond comforting!


 

 

4835843705_abf1ff7779_bPasta with Pancetta and Leeks. I have had a serious hankering for this over the past few days. I blame skiing. I need carbs!


 

 

quesadillasQuesadillas de Camarones. I blame skiing. I need cheese!


 

 

tacos1My Brother’s Chicken Tacos. If you’ve never tried these, you gotta. Just lay newspapers all over your whole house first.


 

 

tpw_82341Pasta with Whiskey, Wine and Mushrooms. This is simple and glorious!


 

 

5278973957_3f9f9a21c2_o1Pizza with fig, prosciutto, and arugula. My word, I love this pizza. Haven’t had it in awhile!


 

 

granolabars1I 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.


 

 

8377655803_708755f55f_zSunday 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. :)


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Published on February 18, 2016 07:57

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.


 

_MG_9314First, White Chocolate Raspberry No-Bake Cheesecake!


 

 

_MG_9850I make it for my friend Tiff, and it’s one of my favorite treats to deliver to people I’m fond of.


 

 

_MG_9310Milk Chocolate Mousse? Get out of town! I leave it in the fridge for my boys (hence the gummy worms) and it was dreamy.


 

 

_MG_9344Semi-Sweet Chocolate! Cones get dipped and decorated, then filled with this customized mint chocolate chip ice cream. Paige and I devoured these puppies.


 

 

_MG_9319And 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!


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Published on February 12, 2016 10:08

February 8, 2016

Beef Stroganoff by Ree

DSC_0089It 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


 

DSC_0022Season 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…


 

 

DSC_0023And brown it quickly, about 2 minutes.


 

 

DSC_0025Remove it to a bowl and repeat with the other half of the meat. Remove it, too, and set the meat aside.


 

 

DSC_0032Add 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.


 

 

DSC_0033Cook the veggie mixture, stirring it around, until it’s deep golden brown, about 5 minutes or so.


 

 

DSC_0035Turn off the heat to be on the safe side, then splash in some brandy!


 

 

DSC_0029I love using brandy here, but cognac is good, wine is good…heck, you could even use whiskey if you want to be super nutso.


 

 

DSC_0037Then 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.


 

 

DSC_0039Cook to reduce the liquid by about a third, about 3 to 4 minutes or so.


 

 

DSC_0040In a small pitcher, make a slurry by mixing a little stock with some cornstarch.


 

 

DSC_0041Pour this into the skillet and cook until the sauce gets a little thicker and more beautiful…about 1 to 2 minutes.


 

 

DSC_0058When the sauce has thickened, turn off the heat and stir in some sour cream…


 

 

DSC_0062And some Dijon, which gives the sauce such a dadgum delicious little edge.


 

 

DSC_0060Stir the sauce, then (important!) taste it to see if it needs more salt and pepper. Adjust as your soul leads you!


 

 

DSC_0065Throw in the beef…


 

 

DSC_0066And stir it all together until the mixture is nice and piping hot.


 

 

DSC_0067Pile 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.


 

 

DSC_0072Lay it on thick, getting every last smidgen of sauce in there. It’s a precious commodity!


 

 

DSC_0083Sprinkle the top with a little parsley and serve it to hungry (and, here in a minute, very grateful) humans.


 

 

DSC_0089Yum. 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!


 


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Published on February 08, 2016 05:04

February 3, 2016

Roasted Corn Dip by Ree

File0594Why 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.


 

 

File0170Holding 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.


 

 

File0226When 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.


 

 

File0256The world is an orderly place!


 

 

File0274To make the dip base, add softened cream cheese, sour cream, and green onions to the bowl of a mixer…


 

 

File0278Then whip it until it’s combined, scraping the sides once or twice as needed.


 

 

File0282Add a bunch of cheese and mix it in. I used cheddar, Monterey Jack, and crumbly Cotija. But any cheese is allowed!


 

 

File0288After the cheese is mixed in, add some seasoning: cumin, paprika, cayenne, salt, and pepper…


 

 

File0292And for a little bit of interest, a squeeze of lime.


 

 

File0296And because I’m incorrigible when it comes to adding hot sauce to things…well, add some hot sauce.


 

 

File0302Finally, the corn goes in…


 

 

File0308And everything is mixed together. Done!


 

 

File0594Cover 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.


 


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Published on February 03, 2016 06:57

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.


 

 

DSC_3639-RecoveredEnjoy every bite!


Here’s the handy dandy printable.


 


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Published on February 01, 2016 04:23

January 25, 2016

Bean with Bacon Soup by Ree

DSC_3346I’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!


 

DSC_3276First, 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.


 

 

DSC_3278When you’re ready to cook the soup, drain off the water and throw the beans into a pot.


 

 

DSC_3280Add chicken broth…


 

 

DSC_3281And water. Turn on the stove and bring the soup to a boil.


 

 

DSC_3284While it’s heating up cut a package of thick-cut bacon into 1-inch pieces.


 

 

DSC_3287Throw them into a skillet over medium-high heat…


 

 

DSC_3291And cook them, stirring them around the pan…


 

 

DSC_3292Until they’re just barely starting to crisp.


 

 

DSC_3293When 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.


 

 

DSC_3299Grab carrots, celery, and an onion.


 

 

DSC_3300Cut the celery into a small dice…


 

 

DSC_3304Then peel and dice the carrots, too!


 

 

DSC_3310And do the same with zee onion.


 

 

DSC_3308Drain 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.


 

 

DSC_3312Then add the veggies…


 

 

DSC_3314And 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.


 

 

DSC_3315Add some garlic…


 

 

DSC_3317And a couple of tablespoons of tomato paste…


 

 

DSC_3319And stir them around the pan, cooking the veggies with the paste for a few minutes.


 

 

DSC_3321Then—you guessed it—this craziness goes right into the soup!


 

 

DSC_3323Ahhh…the flavor. (And it smells so, so good.)


 

 

DSC_3326Drop in a couple of bay leaves…


 

 

DSC_3330Give everything one last stir, the put the lid on the pot and simmer the soup on low for a good hour and a half.


 

 

DSC_3335This 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.)


 

 

DSC_3337Serve it while it’s piping hot…


 

 

DSC_3340With extra bacon…


 

 

DSC_3342And a sprinkling of parsley!


 

 

DSC_3344Bliss. Absolute bliss. And it tastes exactly—I mean exactly—like the soup I remember eating as a child.


 

 

DSC_3353This will become a favorite in your rotation. Promise!


 

 

DSC_3356Oh, and here’s a little variation. Chop up a few Roma tomatoes…


 

 

DSC_3357And stir them into the finished soup right before serving.


 

 

DSC_3362Gives 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!


 


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Published on January 25, 2016 03:55

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!


 

 

DSC_3215The only prep you need to do is chop an onion…


 

 

DSC_3217And dice up a carrot as fine as you’d like.


Man, that was difficult!


Ha.


 

 

DSC_3218Now it’s over to the slowcooker! Add a 1-pound bag of frozen broccoli…


 

 

DSC_3220Some chicken broth…


 

 

DSC_3221The onion…


 

 

DSC_3222And 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!


 

 

DSC_3223Crack 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!


 

 

DSC_3224Add the soup…


 

 

DSC_3225Then add salt and pepper…


 

 

DSC_3226Seasoned salt and cayenne. You’ll probably need to season the soup more a little more later, but this is a start.


 

 

DSC_3227Now set it on high for 4 hours, Pookie Head.


 

 

DSC_3229This is a little less than 4 hours, but I was chasing daylight.


Any foodblogger could entitle his memoir “Chasing Daylight.”


The struggle is real.


 

 

DSC_3230You 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.


 

 

DSC_3231I 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.


 

 

DSC_3232Drop 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?


 

DSC_3234Hey, look! I’m redeeming myself. Grated sharp cheddar makes it extra good.


 

 

DSC_3235Turn the slow cooker to low and pop the lid on top for about 10-15 minutes.


 

 

DSC_3240Stir 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.


 

 

DSC_3241Oh, baby. Perfect, perfect texture.


 

 

DSC_3249Serve it up…


 

 

DSC_3252Then, for good measure, add a sprinkling of cheese on top.


 

 

DSC_3263Oh, and how about some crumbled club crackers?


 

 

DSC_3264Not saltine crackers. Club crackers. The kind with butter. Of course!


 

 

DSC_3267Dinner is served!


(Oh my word. You will love this. It’s perfect.)


Here’s the handy dandy printable.


 


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Published on January 18, 2016 01:34

January 15, 2016

PW’s Favorites by Ree

14456033103_d701528868_zFirst, 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!


PW’s Favorites


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!


 

bbqmeatballsComfort Meatballs. I’ve loved them since I first sunk my teeth into them years ago. They never get old!


 

 

4024225151_881c2d9aa7_oChicken Parmigiana. Nothing complicated or fussy about it. The kids still love it after all these years.


 

 

meatballItalian Meatball Soup. My mom used to make it all the time! It’s a comfort food for me.


 

 

3949394720_c854047191_oSimple Sesame Noodles. You’ve gotta try ’em. Just once.


 

 

5242981268_d68af91765_o1Easy Mulligatawny. Soup for you!


 

 

icedcoffeePerfect 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.


 

 

6270664947_708ebeb6c6_zBroccoli Cheese Soup. Classic, simple, kid-pleasing!


 

 

8377655803_708755f55f_zSunday Night Stew. (It doesn’t have to be Sunday for you to fix it!)


 

 

sourcreamEdna Mae’s Sour Cream Pancakes. Try them…just once.


 

 

8697778287_8350ecf3f2_zRoasted Red Pepper Pasta. I’ve loved this over half my life. Such a different flavor than regular ol’ tomato sauce.


 

 

dsc_69381Puffed Pastry Pizza. Serve it with a salad for dinner, or slice it into strips for appetizers. Love the crust!


 

 

14232781004_6bb6e5b22d_zSpicy Cauliflower Stir Fry. Another “must try.”


 

 

14456033103_d701528868_zSwoon! 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


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Published on January 15, 2016 08:06

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Ree Drummond
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