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I take nachos very seriously. Very, very seriously. No, I’m serious. Don’t even joke about it. I’m not even kidding. I’m being serious here. Dead serious. Actually, no I’m not. Just kidding! See? That right there is the perfect example of why I’m terrible at prank calls. I can’t keep it going. My sister Betsy could keep a prank call going for hours if she
There’s nothing about these lusciously rich cookies that isn’t wonderful. Or luscious. Or rich. Or wonderful. But before you make them, I need to make sure you understand one thing: You absolutely must eat these with an ice cold glass of either 1% or 2% milk. Let me repeat that in case you didn’t grasp it the first time. You absolutely must eat these with an ice cold glass of eit
I love this old school style of Cuisinart, because it reminds me of my mom and graham cracker crusts and my childhood. So today… Because it’s May… Because it’s Anniversary Week… Because I love food… And because I love ya, I’m giving away four (4) of these 11-cup Cuisinart food processors. TO ENTER To enter this giveaway, just answer the following question
Today, because it looks like rain might be headed my way, because that means I don’t have to garden, because I made guacamole yesterday, and because I love ya, I’m giving away one of these gorgeous, vivid blue Le Creuset 7 1/4 Quart French Ovens. This is a bee-yoo-tee-ful blue color: really deep and dramatic. And…blue! TO ENTER To enter this giveaway, just an
This week I’m thinking about the things in my kitchen that I couldn’t (or wouldn’t want to) live without. My favorite knife is way up at the top of the list. I’ve tried to switch to other knives here and there—tried to dip my toes in a couple of different knife waters—but I keep coming back to this one. So today, because I’m in anniver
Happy Monday and Happy Anniversary! It’s been seven years since I started blogging, and I wanted to take the opportunity today to look back at some of my favorite dishes I’ve posted through the years. These don’t fit into any one category or any one theme; they’re just things I love and would eat 24-7 if given the opportunity. Throughout this week, I’ll post occasiona
I made this for a quick dinner last night, so I thought I’d share it with you this morning. It’s almost identical to a recipe I posted here back in ancient times, also known as 2009, but it’s much quicker, easier, and will leave more time for you and your husband to catch up on old Season 3 episodes of 24, which have recently been playing on some cable channel without commercial
I was out of town all weekend and blew in from the airport mid-afternoon yesterday. As I always do when I pass through town on the way home from anywhere, I called the kids and asked them if we needed anything specific from civilization before I headed out to the ranch, where I planned to promptly don my yoga pants and settle in for an evening of The Amazing Race, The Good Wife, and complete…
Before I begin, I just need to get something out. “Knock it off, Napoleon! Make yourself a dang quesaDILLA!” Okay, I feel better. And not just because I got to start my Monday cooking post with a movie line. I feel better because of these quesadillas, which are everything to me. They’re all that’s wonderful, good, and holy about quesadillas, but with a breakfast twist. And
My mom made these blessedly beautiful muffins when she was visiting over the weekend, and I just inhaled them. They’re textural and flavorful and—bonus!—oil free and butter free…which, to me, is an invitation to slather on softened butter and fruity jelly. But that’s just me. My mom makes muffins by grabbing ingredients, throwing them into a bowl, and mixing/tweaking
I made this colorful, crunchy, and yes, carb-filled salad for a late lunch yesterday. My mom was visiting and was making a batch of her healthy muffins when I said “Since you’re making your healthy muffins, I’m going to make us a salad for lunch!” “Oh, sounds perfect,” my mom exclaimed. “And I’m going to put noodles in it,” I said. “Becau
These pancakes…aren’t just any pancakes. They’re…wait for it… They’re Edna Mae’s Sour Cream Pancakes! Of course, you probably already figured that out based on the title of this post. I’ve always been really great at building suspense. Or not. I love this recipe so much, I put it in my first cookbook. It’s turned out to be one of
Raise your hand if you love potato skins. ME ME ME ME ME ME ME ME ME ME! Okay, so I think I’ve established that I love potato skins. I can’t help it, man. They’re just so 1984! And everything that’s 1984 is okay by me. Except tanning beds. *Shudder* But that’s another story for another time. Usually when I make potato skins, I go old school and top them with melted ch
Got leftover Easter eggs? Got leftover Easter ham? Got a hearty appetite? Good! You’ve come to the right place! I made this big honkin’ sandwich a few months ago, and it’ll be in my holiday cookbook, which is coming this fall assuming I finish said holiday cookbook. Whee! Oh, and I’d better go cook now. Anyway, as I’ve explained to you before, it’s very difficul
I think you’ll love this colorful, pretty fruit salad, which is drizzled with a lovely orange-vanilla syrup, which glosses it up and makes it visually irresistible, which makes you want to stand over the bowl and slurp up every single bite, which won’t leave any for your brunch guests. So logic would probably tell you not not to make it. But I think you should go ahead and chance it! I
Easter is coming, the goose is getting fat! Wait. That’s Christmas. And Christmas isn’t coming. At least not for 272 more days. Okay, now that I’ve both confused and depressed everyone: Here’s the recipe for the yummy glazed ham I made on my show last Saturday—the same ham I’ll be making this Sunday for Easter brunch. It’s totally easy, exceedingly delicio
These are the perfect little side dish for Easter Brunch: Tender-but-crispy potato nests with a luscious baked egg in the middle. They go perfectly with ham for a more substantial brunch, or they’re great for a casual breakfast with a piece of bacon. Or two. Or three. Or nineteen. I will say, when I first decided to try these out, I was excited. I’d seen different iterations of the lit
Imagine the Easter Bunny laying an egg. Wait. That’s not anatomically possible. And anyway, the Easter Bunny is a boy, right? It’s even more impossible than I thought! Okay, let’s start this whole thing over. Imagine that the Easter Bunny’s wife is a chicken, and imagine her laying an egg. These sweet, crispy eggs with a fun candy surprise inside would be what came out! Wait. I don’t think t
On tomorrow’s Food Network show, I make a big Sunday brunch for the whole family after church…including this luscious ham, which is glazed in an ingredient Marlboro Man gave up for Lent. (You can probably guess what it is.) I also make drop biscuits (which I featured here recently) and a ridonkulously yummy ham gravy to go over the top. I also made th
It’s Monday! It’s a brand new week! The birds are chirping! The coffee’s brewing! Everything has such hope and promise! And here’s why: The utter horror—the abject hopelessness—of springing forward is finally behind us. Man, was this year a toughie. I didn’t think I was going to make it there for a minute. The first part of last week, I felt like a combina
When I was growing up, I participated in my Episcopal church’s youth group, and I have lots of memories of weekly meetings where we did things like: 1. See how many marshmallows we could shove into our mouths (I’m not sure how one of us didn’t choke). 2. Play the “Ha” game: You lie on your back with your head resting on the stomach of the person next to you, then thei
Late Saturday afternoon, after Marlboro Man had returned home with the soccer-playing girls and I had returned home with the soccer-playing boys, and after our three bottle calves were given their bottles and after I washed the last dirty dish in the mountain I’d left piled in the sink when I left the house yesterday morning, I decided to make biscuits and sausage gravy. I posted a biscuits
I apologize in advance for the length of this post. But you’re going to get two cake recipes out of the deal! So please continue to love me. Unless you didn’t love me before, and then please consider loving me. The other day I found myself with three bags of miniature peppermint patties. Don’t ask me how this happened. I would say I bought the bags of peppermint patties, but I
Today, because it’s Wednesday, I’m giving away two (2) of these gorgeous blue KitchenAid Artisan Stand Mixers. I love this color! If I could marry it, I would. TO ENTER To enter this giveaway, just answer the following questions in the Comments section of this post: “What’s your favorite kind of music?” I’ve had music on the brain, because I have two teenagers a
When I get a hankering for beef fajitas, I pretty much can think of nothing else until I eat them. I made them over the weekend after a profound craving set in—and no, I’m not pregnant I think as far as I know—and ohhhhh, was the reward so sweet. Here’s how I like to make ‘em. Start by drizzling some olive oil into a dish… Then add so
Tomorrow’s Food Network episode is one of my favorite to date, as our good friends Butch and Julie come over for dinner and the entire meal is truly last-minute. All of the recipes were made from stuff I had on hand: ground beef, potatoes, grape tomatoes, iceberg lettuce, and—gulp—bananas. Evil, awful, demonic, horrid bananas! But that’s another story for another time. It&#
I know that’s not how you’re supposed to pronounce it. But that’s how I like to pronounce it. It makes me feel whole. Today, because my power’s back on, and because I love ya, I’m giving away three of these awesome 3 1/2 Quart Le Creuset brasiers. I have one of these puppies and I pretty much love everything about it. They’re shorter than Le Creuset’
I made these wonderfully delightful scones for my holiday cookbook as part of a big Mother’s Day spread, but I knew the day I made them that there’d be no way I’d be able to wait until fall to to share them with you. Waiting. It’s a problem I have. When I make something yummy, I want to post it here. I’m afflicted. Anyway, these are based on my basic cream scone recip
These are a very simple variation of these snacks that I posted back in the very early days of The Pioneer Woman Cooks. I made the strawberry version for one of my earlier Food Network episodes, and it’s turned out to be a favorite—partly because they’re perfectly delicious, and partly because they’re so ridiculously simple to make. I have to say, I prefer the strawberry ve
I made fried pies on my Food Network show Saturday morning. The aforementioned statement is extremely confusing, considering I actually made the fried pies back in October, when I filmed the show that aired on Saturday. But I haven’t yet figured out how to explain that adequately. “Last October, I made fried pies on my show Saturday morning.” “I made fried pies in October o
Today… Because it’s Friday… Because I use a big Le Creuset pot like this to make fried fruit pies on tomorrow’s Food Network show… (Please note that I did not say I like pot…) And because I love ya… I’m giving away three (3) Le Creuset 7 1/2-Quart Round French Ovens, in this gawgeous “Dijon” color. (I use a different color on tomor
I made these yummy, crunchy, flavorful wraps after church last Sunday for the following reasons: 1. I was alone in the house. 2. I had chicken I needed to cook. 3. I was in the mood for something crunchy and fresh. 4. I was in the mood for something spicy and flavorful. 5. I wanted to watch the Real Housewives of Atlanta marathon. 6. I was hungry. I literally just grabbed at whatever I could…
This is one of my all-time favorite recipes, and I make it on tomorrow’s episode of my Food Network show. It also appears in my second cookbook, and was slightly adapted from my old Fancy Macaroni recipe from the old days of 2009. I wanted to share it with you today (with the cookbook pics, which are more recent than the 2009 post) in case you’ve never gotten a chance to make it. To sa
Note from PW: Since Valentine’s Day is next week, I wanted to bring this cookie recipe up from the archives so you’d have plenty of time to plan. This has been one of my favorite Valentine’s treats since I was a young teenager with no back fat, and the possibilities for decorating them are endless. Deliver them to someone who makes your heart go pitter-pat! Originally publ
I made these tacos before my family and I left for our trip to Colorado, and we devoured every bite. They’re pretty much the same as regular tacos; the only difference is the order in which you build the ingredients, as well as a little drizzle of a yummy spicy dressing on top. And I really emphasize the lettuce and tomatoes to the point that I convince myself I’m eating a salad…
This is a cute, diminutive play on Marlboro Man’s Second Favorite Sandwich. (Please enjoy that vintage post of mine! My fingers were much skinnier back then.) Anyway, this the same general sandwich—grilled chicken, chewy bacon, and gooey cheese—but in precious little slider form for precious little slider-friendly occasions such as, oh…I don’t know…the SUPER BOW
A couple of weeks ago, I cooked Butternut Squash & Kale Quesadillas. The same day, because I had hacked into a whole butternut squash and wanted to use it all up, I also whipped up a batch of risotto using the other half of the squash. When both butternut squash dishes were done, I honestly couldn’t decide which one I liked more, so I sorta ate both for dinner. It was my birthday! And c
These are one ingredient away from my basic scone recipe, which I use to make these Petite Vanilla Scones or pretty much any scone I get in my mind to make. Only for these little treats, instead of shaping the dough into either a circle or rectangle and cutting little scone triangles, I use a biscuit cutter and make them into rounds. And here’s why. For some reason, somewhere along the way,
Yesterday was cold and windy and shivery and frigid, and to psychologically withstand such things, I made Sunday Night Stew and mashed potatoes for dinner. Now, Sunday Night Stew is very different from any other kind of stew. It’s different from any other kind of stew in that it can only—and this is absolutely vital—be made on Sunday night. If it is made on Monday night, then it
I am a passionate lover of butternut squash. I’ve written before about how a spoonful of butternut squash puree (spiked with a little bit of butter and maple syrup, of course) can make me close my eyes and be transported to a whole other realm. It’s serious. As in, I really do think there’s some kind of dopamine-elevating chemical somewhere in there. While it’s a slightly d
Epiphany is celebrated on January 6, and celebrates the Magi’s visit to the Christ Child. Epiphany always held an added significance for my mother, because her third child—a slightly peculiar redhead who would later develop a penchant for breaking out in Ethel Merman songs in inappropriate settings—was born on Epiphany. Growing up in the Episcopal church, our congregation celebra
I’m Pioneer Woman and I have a confession to make. Are you ready? Here goes. *Ahem.* *Clearing my throat.* *Singing a couple of scales to warm up.* I’m picky about potato soup. It’s true. It can’t be too creamy, with no variance in texture. It can’t be too lumpy. Potato soup has to have a pureed, smooth potato component. It has to be full of flavor or I’ll die a
Happy Almost New Year, everyone! Did you know the “good luck” tradition of eating black-eyed peas dates all the way back to… Well, a long, long time ago. I’ve always eaten black-eyed peas on New Year’s Day, even back when I was six and I could only choke down a single bean. But in those days, all I ever ate were plain noodles and potato chip sandwiches (it really is a
It’s been cold, cold, cold (have I mentioned cold?) here in northeastern Oklahoma and after the decadent deliciousness of Christmas, all I want to eat right now is soup. I have some new recipes coming soon, but in the meantime, here are some of my very favorite soups from the PW Cooks archives. I love them, I want to marry all of them, and I think you will, too. (Click on the photos or links
Merry Almost Christmas, everyone! Are you cooking like crazy? Are you wrapping presents like mad? Are you trying to keep your house picked up but realizing what an exercise in futility it all is? Then we could be best friends. I wanted to share some of my favorite recipes from the PW Cooks archives, just in case you’re looking for last minute inspiration. These are in no particular orderR
Today, because it’s almost Christmas, I’m giving away five (5) of these fabulous Le Creuset iron skillets, in the color of the winner’s choice! I have one of these skillets, and I absolutely love it. Now, the title of this post—Best Skillet Ever—is a little deceiving, because everyone knows that regular, seasoned iron skillets are the best skillets ever. But this baby
Today, because Christmas is less than a week (!) away, I’m giving away two (2) of these beautiful KitchenAid stand mixers in this gorgeous “Tangerine” color. TO ENTER To enter the giveaway, just answer the following question in the Comments section of this post: “Where will you be on Christmas day?” Will you be at home? At grandma’s house? At your parents’
These easy-to-make pops are reminiscent of my good friend Bakerella’s famous Cake Pops, and take almost no time to make. They’re a perfect treat to make with little kiddos, and the permutations and combinations for the coating and toppings are endless. Marshmallow pops are everywhere, and you can have some serious fun with them. Use white or milk chocolate to coat them (I used white) o
Today, to celebrate the coming of Christmas, I’m giving away pot. I mean, I’m giving away A pot. I mean, I’m giving away THIS pot: A Le Creuset 7 1/2-Quart Round French Ovens, in this beautiful “Caribbean” color. Two of ‘em. TO ENTER To enter the contest, just answer the following question in the Comments section of this post: What is your favorite Christ
Today is my last day of filming, and boy, are my spatulas tired. The new shows I’ve just shot will start airing in January. Let me know how they turn out! I’ll be sound asleep. Today, because I’ve been using mine like crazy, I’m giving away three (3) of these awesome BlendTec WildSide blenders. Before you said, “Eh. It’s a blender.” let me stop you! Saying
