10 Recipes Every Ree Drummond Fan Should Master

If you’ve seen Ree Drummond on The Pioneer Woman, you know that she isn’t afraid to crack a joke or put a little extra TLC into every dish that she cooks. As a mother of four and the wife of a cowboy, Ree whips up hearty, comforting recipes — like decadent Chocolate Chip Caramel Sundaes and stick-to-your-ribs Chicken-Fried Steaks with Gravy — that both kids and adults will enjoy.

Whether she’s making a grab-and-go breakfast or a three-tiered cake for a special birthday party, Ree’s recipes are a surefire way to impress your friends and family at any meal. Keep reading below for more of Ree’s comforting classics and check out her Oklahoma ranch for a behind-the-scenes look at where she makes all of these crowd-pleasing favorites.

If you’re wondering what a stick-to-your-ribs meal looks like, Ree’s fried steak illustrates just that. This hearty meal stars a tenderized piece of steak that she coats in a seasoned flour mixture and fries until golden brown. Reserve some of the steak grease for the gravy, and whisk in milk and flour until it’s thick and creamy.

WU0203H_knock-you-naked-brownies

WU0203H_knock-you-naked-brownies

Ree doctors up a store-bought cake mix with pecans and evaporated milk. The shortcut mix saves time, so she can focus on the decadent caramel filling, which she adds in between the brownie layers and covers with chocolate chips. Ree suggests serving these to someone you really love … or someone you want to love you back.

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110527_FNM_Ree_food_8321.tif

Photo by: Coral Von Zumwalt

Coral Von Zumwalt

Ree‘s cinnamon rolls for Food Network Magazine are true morning glories. They feature a homemade dough laced with a buttery cinnamon-sugar filling that oozes out of the rolls when baked. Drizzle them with a coffee-infused maple icing for a delicious breakfast treat.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

With a pinch of instant coffee, Ree’s chocolate-chip cookie makes for the perfect base for her sundae. Build this dessert with all of the classic fixins: vanilla ice cream plus hot fudge and caramel sauce. Take the sundae over the top with whipped cream and a cherry garnish.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.

With three types of cheese and a homemade tomato-meat sauce, it’s no wonder Ree deems this baked ziti recipe “kid-approved.” By browning the sausage and ground beef first, she ensures a deep flavor throughout the sauce that melds perfectly with creamy mozzarella, ricotta and Parmesan cheese.

PERFECT POTATOES AU GRATIN Ree Drummond The Pioneer Woman/Ranching In The Mist Food Network Butter, Russet Potatoes, Heavy Cream, Milk, Allpurpose Flour, Salt, Pepper, Sharp Cheddar Cheese, Green Onions,PERFECT POTATOES AU GRATIN Ree Drummond The Pioneer Woman/Ranching In The Mist Food Network Butter, Russet Potatoes, Heavy Cream, Milk, Allpurpose Flour, Salt, Pepper, Sharp Cheddar Cheese, Green Onions

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.

Ree calls her potatoes au gratin “a throw-together dish” because of the simple assembly. Combine potatoes with a creamy mixture of milk, heavy cream and flour, and bake —first with foil to ensure the potatoes are tender, and then uncovered so they’re golden. Top with shredded cheddar cheese and bake again until gooey.

It doesn’t get more comforting than a bowl of Ree’s macaroni and cheese. For an extra element of richness, Ree adds a beaten egg to the base of her sauce, which features sharp cheddar cheese and gets a kick from dry mustard. Once the sauce is combined with the macaroni, sprinkle with additional cheese and bake until bubbly and lightly brown.

For a tangy twist on blueberry pancakes, Ree adds fresh lemon juice and zest to the batter. Stir in blueberries for a fruity flavor and a pop of vibrant indigo color.

For a potluck-ready dish, try Ree’s comfort meatballs starring a homemade barbecue sauce. The key to her simple ground beef mixture is adding quick oats for texture and milk for moistness. Once the meatballs are browned, coat them in the sweet ketchup-based sauce and bake until bubbly.

Photo by: Marshall Troy ©2012, Television Food Network, G.P. All Rights Reserved.

Marshall Troy, 2012, Television Food Network, G.P. All Rights Reserved.

After testing her recipe several times, Ree found just the right amount of time — think low and slow — to cook her chuck roast until it’s fall-apart succulent. It takes just 15 minutes of prep time plus a few additions like carrots, onions and fresh rosemary to create this hearty one-pot meal.

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