Ree Drummond's Blog, page 8

All PW Recipes! by Ree

To make things a little easier to find, I have created a new page where I have parked all the recipes I’ve posted on this website through the years! Sometimes it’s nice to scroll through all the recipes at once (rather than look through individual categories), and a nice side note is that this has made me want to post a new step-by-step photo recipe as soon as possible!

Here is the page where you can scroll away:

All PW Recipes in One Place!

(Reader warning: Enter at your own risk! There’s some yumminess in there.)

Lots of love,

PW

Video: Lazy Chiles Rellenos by Ree

I love this recipe! My mom used to make it using canned whole chiles (and that works beautifully, and enhances the whole “lazy” factor), but when I have the chance to use fresh poblanos, I jump at it.

This is a delicious casserole for breakfast, lunch, or dinner.

Hope you enjoy the new video!

Video: Cinnamon Crisps! by Ree

This is definitely one of those recipes that is hardly a recipe at all, and one that parents have made kids for centuries, whether using tortillas or extra pie crust. And okay…maybe “centuries” isn’t accurate. But it’s a classic either way!

I posted the step-by-step photo recipe here on The Pioneer Woman Cooks a couple of years ago (okay: three years ago! Time flies!), and here it is:

Cinnamon Crisps recipe and printable

I thought you’d also like to see the recipe in this speedy, happy, yippy skippy video format. Hope you enjoy!

Note: I’ll be working on some more classic PW Cooks photo recipes over the weekend. Things have been busy around here in preparation for the Merc opening in September!

Here’s the video!

Video: Watermelon Salsa by Ree

I hope you all had a wonderful July 4 weekend! It was raucous and rowdy around our house, and we had a great gathering with friends and family. I ate more jalepeno poppers than one woman should be allowed to eat.

Here’s a new video for ya! I posted it on Facebook over the weekend, but wanted to be sure to share it here so you’d have a new summertime snack. (Pssst. I also posted it here as a step-by-step photo post back in 2013 (I called it Watermelon Pico de Gallo back then) and it really is so darn good. Serve it with chips, over chicken or shrimp, or as a summertime salad.

Enjoy!

Video: Penne alla Betsy! by Ree

If you have read my website for any length of time, you have probably seen this recipe here and there! It’s truly one of the simplest, tastiest recipes in my (and my sister’s!) arsenal, and I knew I wanted to turn it into a video. I still get feedback from folks who make the recipe who declare it a keeper.

So here ’tis! Penne alla Betsy. Thought I’d post it now before we get heavily into the Fourth of July recipes. (Ack! Is that seriously one week from now?) Note that there are a couple of minor differences between the quantities/ingredients in the old post and the video. I just tidied things up a bit, but both versions are just dandy.

(Be sure to listen to the audio with the video! I get a kick out of the sound effects.)

Video: Peach Dumplings by Ree

I posted this recipe for Peach Dumplings earlier this year, and I thought it would make a fun, simple recipe for my next video. They’re a play on the old Apple Dumplings we all know and love (the ones made with crescent rolls and Mountain Dew) and it never ceases to amaze me how outlandishly delicious they are—and how impossible it is to tell exactly what the ingredients are. They’re magically delicious! Or mysteriously delicious. Or magnificently delicious. Or something like that!

Here’s my second video for ya! Hope you enjoy.

(And another shoutout to Tasty for blazing a trail for these new, fun recipe videos.)

Mini Meatball Casserole! by Ree

I don’t ordinarily post recipes with such little pictorial detail (translation: I usually post approximately 900 photos with each recipe), but I didn’t want to wait another day before I posted this super simple, super hearty, exceedingly family friendly casserole recipe I made yesterday. It’s got miniature meatballs, carbalicious pasta, and big chunks of mozzarella all throughout, and after you bake it in the oven (the pics above are before baking), the heavens open up. It’s delicious!

Here’s the handy dandy printable. Hope you love it!

Video: Olive Cheese Bread by Ree

I’ve become a big fan of those super cool, super short, super simple, sped-up recipe videos that have taken over the world, so I decided to give a couple a try with some of my favorite recipes from this website. I started with Olive Cheese Bread, which is a great recipe to whip up and serve with a salad, as an appetizer, or next to a big ol’ steak. It’s cheesy, salty, and delicious!

I’d like to give a shoutout to Tasty, the innovator of this cool new recipe video craze! I love watching them, and I really enjoy making them!

Let me know what you think. These videos won’t replace my regular recipe postings—they’ll just be a little bit of a bonus!

Hot Corn Dip by Ree

Hot Corn Dip is one of those things that can cause me to completely embarrass myself at parties, as if putting my leg behind my head to show off my residual ballet flexibility isn’t embarrassing enough. This dip is positively to die for, and you can make it ahead of time and keep it in the fridge before baking it if that works better for your schedule.

Make it sometime this summer!

 

You need 4 to 5 ears of corn. I prepped 5 but really only wound up adding about 4 cobs worth o’ kernels.

Translation: You need 4 ears of corn!

(Psst. You can use frozen iffin ya want.)

 

 

Brush the cobs with a little vegetable oil and sprinkle them with salt…

 

 

Then place them on a grill (or grill pan!)

 

 

And cook them for about 10 minutes, turning them regularly so that they don’t burn.

 

 

Remove them and set them aside to cool.

 

 

Now chops some veggies: red onion…

 

 

Red bell pepper…

 

 

Green bell pepper…

 

 

And fresh jalapeno! I scraped out about half the seeds and membrane so it would bring some spice to the table but not be overwhelming.

 

 

Heat some butter in a large skillet over medium heat and throw in the veggies.

 

 

Stir them around and cook them for about 5 minutes, until they have great color and are nice and tender. Remove the skillet from the heat and set it aside so the veggies will cool.

 

 

Now, you can do this in a regular bowl with a wooden spoon if you’re young and full of energy. But if you’re not, you can take the easy road and use a mixer to combine softened cream cheese…

 

 

Mayo…

(NOT Miracle Whip. Miracle Whip is from the devil, and I can’t imagine the disaster that would ensue if you added it to this otherwise beautiful dip.)

 

 

Sour cream…

And Monterey Jack! I didn’t get a photo of that because I’m an airhead, but here is the Snap that shows the cheese added.

 

 

Next, slice a green onion and add it to the cheese mixture…

 

 

Along with the veggie mixture, the corn, and a can of green chilies.

 

 

Mix it on low until it’s all combined!

(This is pretty darn good on a cracker. Don’t ask me how I know this.)

 

 

Pour the mixture into a baking dish and smooth the top with a spoon.

 

 

Top it with more Monterey Jack, sprinkle it with a little chili powder, then pop it in a 350 degree oven to bake for 20 to 22 minutes.

 

 

Whoa.

 

 

Wow!

 

 

I’m gettin’ excited now.

 

 

This is amazing! Serve it with chips, crackers, or big carrot sticks. It’s positively to die for.

Here’s the handy dandy printable!

Snapchat Recipes by Ree

In some ways, I’m no spring chicken. For example, I refuse to wear sleeveless shirts, I sometimes have flare-ups of plantar fasciitis, and my favorite TV show of all time continues to be The Rockford Files. If girls today could only feast their eyes on James Garner…well, they’d see what a real man is!

In other ways, I’m extremely young and exceedingly hip. Case in point: I use Snapchat.

Ha.

It took me awhile to understand the whole Snapchat thing. In fact, for a long time, I seriously didn’t understand it at all, and I took pride in declaring how impossible it was to figure out. After all, I really didn’t need an app that allowed me to communicate with my other elderly friends in a series of quickly-disappearing selfies. Why would I want to send fifty selfies to Hyacinth every day? If we need to talk to each other, we’ll just do what our ancestors have done for generations and send each other regular ol’ text messages.

But then I learned that I could actually use Snapchat to document the things I was cooking on a daily basis, and a BEAST was awakened. And once I started, there was no stopping me—not even when my girls both looked at each other with that “Oh no…Mom’s got Snapchat” look.

Their fears and doubts have only made me stronger!

Here’s the thing about Snapchat: You really don’t worry much about making the photography fabulous. It really is about capturing a moment, and that doesn’t mean using your best lens and making sure the light is hitting your potato just right. It means pointing your phone toward the potato and snapping, no matter what the lighting is like and no matter how many smudges you have your teeny iPhone lens. Production value isn’t what Snapchat is all about—again, it’s just capturing things as they happen.

So if you don’t have Snapchat, you should try it sometime! You might like it. My username is @thepioneerwoman, so if you do use Snapchat, you can follow me to see the fun! I post recipes, but I also post clips of the dogs and the kids and my feet. But only wearing shoes, of course.

Here’s a series of my snaps from yesterday. I had to make a slew of twice baked potatoes for a meeting Marlboro Man has today.

And the cool thing is, you can post video clips on Snapchat too! Here I am demonstrating one of the best tips I’ve ever received. Perfect for corn season!

See you on Snapchat. If you have Snapchat.

If you don’t, I’ll still be here, of course!

Love,

The Super Cool Snapchatting Mom, according to Alex and Paige

(Not really…)