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The Pioneer Woman Cooks: Come and Get It!: Simple, Scrumptious Recipes for Crazy Busy Lives Hardcover – October 24, 2017
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"Rebound" by Kwame Alexander
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About the Author
Ree Drummond is the #1 New York Times bestselling author of The Pioneer Woman Cooks, The Pioneer Woman Cooks: Food from My Frontier, and The Pioneer Woman Cooks: A Year of Holidays. Ree’s beloved website, The Pioneer Woman, was founded in 2006 and showcases her cooking, photography, and anecdotes about country life. Her cooking show, The Pioneer Woman, premiered on Food Network in 2011. Ree loves Ethel Merman songs, Lucille Ball, and The Godfather. She lives on a working cattle ranch in Oklahoma with her husband and four children.
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I have always loved that her shows have themes and if she had gone with that idea and tied several of her bests from those shows that would be good (skillet dinners in the sheet pan section, more 16 minute meals, some food gift ideas for family, or party ideas with menus, packable lunch kits, etc.) but this was just not what I hoped it would be. I really wanted something that addressed the busy lives promise that the book previews stated. I really love her other books and consider that each one is the same yet with a particular purpose that it addresses. I hoped this one would be for those of us with tight schedules, it was not -again a shot back to the cauliflower crust recipe-I don't have time for some of those steps. The sad part is that it could have really hit the mark by having more sage advice on short cuts. For example, I love her ice cream pie with candy bars since that allows me to make a quick dessert. I was not a fan of her Baked Alaska dessert because that has too many steps. I love to cook and really take my time when I can but I wanted something with quick ideas.
One of the other things that I feel "meh" about was the fact that this book had several exclusive versions for sale. Sadly I did not know this when I pre-order from Amazon but now know that Target, BN, and Walmart copies of the book have different sections with bonus recipes. I guess I can't fault Amazon or the other stores for their creative sales tactic but I think it left a bad taste in my mouth because I know that I waited for this book loyally and now I wish I could have picked the best copy from whatever store I liked.
The chapters are: A Preface of Ree’s favorite pantry items, freezer staples, fridge staples, and favorite cuts of beef * Breakfasts * Lunches on the Go * Apps and Snacks * Under 40 (minutes) * Under 20 (minutes) * Take Your Time * Sheet Pan Suppers * Meatless Marvels * Sensational Sides * Bread, Baby! * Sweets, Glorious Sweets
1-2) Each recipe has an intro, a list of ingredients, a photo of the finished dish, and then step by step photo instructions. Some have fun variations listed at the end. My teenagers love cooking out of her books because those step by step photos are really empowering to them. It gives them that little bit of security and confidence. And I love buying them because I know they’ll have success with the recipes, and feel really proud bringing those dishes to the smiling people at the table. All of her books are just like that, too, and all of them are the same size except for The Pioneer woman cooks – it’s smaller.
3-5) We just went to the State Fair of Texas this weekend and ate a lot of delicious things we really need to atone for, so I thought I better start with some of Ree’s healthy recipes. Tex-Mex Butternut Squash Soup – 108, Teriyaki Salmon and Kale Sheet Pan Supper – p 216, and cute kid who inhaled her whole dinner before I got a chance to sit down. Then she grabbed a second bowl of soup. The soup is a delicious variation of regular butternut squash soup. It’s just a little bit spicy. And the pomegranate seeds were a great addition. She says you can swirl on the crema or sour cream with a spoon. I love to use an old ketchup squeeze bottle or icing piping bottle to swirl it on. The salmon and kale were yummy, too, and are the perfect “I have no time!” dish. Preheat the oven, two minutes to prep, and 10 minutes to bake.
6) Mini Turkey Meatloaves – p 193, and Broccolini with Garlic and Lemon – p 282. The meatloaves are unbelievably moist, really yummy and easy peasy. They're the best turkey mini meatloaves I've tried. The last recipe of Ree’s I saw for broccolini with lemon and garlic was one of those fussy blanch, then plunge into ice water, and then to the skillet recipes. Nope! This one just involves a quick trip through the oven in a roasting pan. Nice. She just has you squeeze lemon juice over at the end. I used the zest, too. Total keeper!
7) King Ranch Chicken – p 196. Great comfort food! Tortillas, chicken, peppers and onions, and cheese in a velvety sauce of soups, tomatoes, and spices.
8-9) Lemon Bars - p 358. I had 5 lemons left on my tree, and used 4 on these. Totally lemon worthy.
10-11) Everything is mise en place for the Cap’n Crunch Chicken Strips – p 102. Yes, I snapped that photo just so I could use mise en place (everything in its place) and Cap’n Crunch in the same sentence. Pretty sure that was the first time. I didn’t even know that was on my bucket list. The chicken was great. The kids loved it. I just went for veggies in ranch and some fruit to go with it. My daughter called it breakfast chicken. That gave me a great idea. This would be terrific in chicken and waffles.
12) Steaks with Chimichurri – p 146, and Baked Sweet Potato with Sour Cream and Mint – p 271. Delicious dinner. I gave the sweet potatoes a little honey drizzle.
13) Citrus Salad with Vinaigrette – p 236. Yummy and super summery.
14) Meatball Tortilla Soup – p 181. This soup is amazing. The flavor is off the charts. I think I’m ready to call winner of book. My youngest had a second bowl right away, and then asked me to make a second pot for her thermos for school.
15) Mango Chile Chicken – p 106. Delicious, healthy chicken and salad. I like to massage the dressing into the kale and let it rest while I prep everything else. It softens so that you don’t get that salad jaw fatigue.
Some others I have flagged to try: Chilaquiles – p 8 * Orange-Vanilla Monkey Bread * Waffle Iron Hash Browns – p 27 * Beef Noodle Salad Bowls – p 48 * Thai Chicken Wraps – p 54 * Greek Feast to Go – p 57 * Watermelon Feta Bites – p 68 * Bacon-Wrapped Almond Stuffed Dates – p 79 * The Merc’s Queso – p 89 * Zucchini Roll-Ups – p 92 * Cheese Lover’s Crostini – p 95 * Slow Cooker Beef Enchilada Dip – p 97 * Shrimp Po’ Boys – p 118 * Marsala Mushroom and Goat Cheese Flatbread – p 144 * Meat Pies – p 202 * Lobster Mac and Cheese – p 207 * Chicken Legs and 40 Cloves of Garlic Sheet Pan Supper – p 214 * Shortcut Ravioli – p 254 * Baked Sweet Potato with Sour Cream and Mint – p 271 * Spicy Blue Cheese Green Beans – p 293 * Roasted Garlic Pull-Apart Cheese Bread – p 300 * Milk Chocolate Mousse – p 322 * Nutella Krispie Treats – p 334 * Blueberry Cake Milkshake – p 362
I’ll update this as I play in the book more.
I noticed that because the titles all start with “The Pioneer Woman Cooks”, the computer that sorts the reviews sometimes groups all of those together as if they were just different versions of the same book instead of recognizing them as completely different books. If you’re seeing my review for a different one of Ree’s books, that’s why. I added my reviews of Dinnertime and Holidays to my blog under the title “I love the Pioneer Woman.” Creative, right? If they’re all mashed together, I have them separately there.