My 5 Favorite Recipes from The Pioneer Woman

Allow me to pause a brief moment before I get to the list to say… I adore Ree Drummond, The Pioneer Woman, and her style. Considering her success, I am not the only one!  These are classic recipes that I have made her version of again and again because they are easy to execute and exceptionally edible.

My 5 Favorites:

  1. Cherry Pie
    Cherry Pie

    Two words: balsamic vinegar, the secret ingredient that makes the filling special.  When I bake, I use my own recipe for the crust and substitute the cornstarch for arrowrootpowder (like corn starch, it is a thickening agent and can be used in the same proportion to achieve a thick filling).  Also use fresh cherries, instead of frozen.  Yes, it’s more work but I take joy in the ritual of popping the pits out of each cherry. (I know, I’m a bit of a freak).  Using fresh fruit also means you need to cook the filling a bit longer… but I think it’s worth it!

  2. Carrot and Thyme Soup
    Five ingredients, super duper fast and easy, and freezes really well.  Enough said.

    Carrot and Thyme Soup
  3. Tomato Soup (not pictured)
    Oh Ree, you had me at sherry!  Then, you had me again at cream!   Still simple but much, MUCH more elevated than the canned version.  Brought this to a party once and people raved about it – wish I could have taken all the credit!
  4. Overnight Oatmeal
    Say hello to my new favorite breakfast in warm weather.  Never have I been so excited to eat oatmeal.  How do I personalize this one? 1) We don’t usually have milk in the house, so I combing almond milk and half and half for the liquid base.  2) Cut back on the brown sugar to 1 tbsp and, instead of raisins, use cranberries.

    Overnight Oatmeal

    3) I don’t brûlée it; I like to make a big batch on Sunday night and store in 4 small mason jars so I have breakfast ready to go during the week!

  5. Beautiful Brussel Sprouts (not pictured)
    Finally, we have a show stopper – colorful, delicious, perfect for a crowd or a winter holiday.  Confession: I use sweet potatoes instead of butternut squash, and because ‘pomegranate molasses’ is hard to find and a bit of a pain to make, I use balsamic glaze as Ree suggests.  No one has complained yet 🙂  Don’t skip the pomegranate seeds though!  That addition in terms of color, flavor and texture is totally worth it!

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