Ree Drummond and her nephew, Stuart, make an over-the-top decadent dessert with cookie dough, chocolate sandwich cookies, caramel and brownies topped with ice cream.
Ree Drummond tops vanilla and cookie dough ice creams with a chewy chocolate chip cookie and rich dark chocolate hot fudge sauce for this decadent sundae.
Ree Drummond gives a Christmas favorite a contemporary twist by rolling her mini sausages in pastry rather than bacon and serving them with a tangy dip.
Ree Drummond rolls these party-favorite treats in a selection of chopped pecans, sanding sugar, powdered sugar and nonpareils to create a range of delicious textures.
With vibrant ingredients like red, yellow and orange bell peppers, banana peppers and cherry tomatoes, Ree Drummond's tangy pasta salad is sure to be a summertime hit.
Ree Drummond makes a fresh, easy lunch for Mother's Day or any day, filling lettuce leaves with marinated and grilled chicken, pesto and a bruschetta-style topping.