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The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations Hardcover – October 29, 2013
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The Amazon Book Review
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# 3 on the Sunday Denver Post Bestseller list (Sunday Denver Post)
#1 Wall Street Journal Bestseller (Wall Street Journal)
#1 New York Times Bestseller (New York Times)
From the Back Cover
There's nothing more delicious than a holiday.
Oh, is it ever true. Whether it's the anticipation of Christmastime or the ghoulish glee of Halloween, if I see a holiday on the horizon, I simply can't contain my excitement. There's just something about the traditions, the family togetherness, the resurfacing of childhood memories . . . the making of new ones. Holidays are wonderful, special, and fun . . . and they always make me happy.
And one more thing: They make me want to cook!
The Pioneer Woman Cooks: A Year of Holidays is an all-out celebration of the scrumptious, mouthwatering recipes that define our favorite occasions throughout the year. From luck-inducing Hoppin' John on New Year's Day, to a perfectly savory/sweet Glazed Easter Ham, to luscious Caramel Apples on Halloween, to a crowd-pleasing Thanksgiving feast with all the fixins, these pages are positively brimming with recipes guaranteed to make your holidays deliciously memorable . . . and memorably delicious!
Twelve different holidays are covered in delectable detail: From New Year's Day to New Year's Eve . . . and all my favorites in between. Host a party for the Big Game for your football-loving friends, make Mom a lovely Mother's Day breakfast-in-bed, invite your sweetie to a Valentine's Day romantic dinner for two . . . or ring in the New Year with a fabulous cocktail party. There's food, glorious food in this cookbook, and you won't run out of yummy things to make.
I hope you enjoy and devour every page!
Top customer reviews
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1) Huevos Rancheros – p6, with Enchilada Sauce – p8, and Pico De Gallo – p23. Delicious breakfast! Everyone loved it! The enchilada sauce makes 3 cups, but this recipe only uses 1 to serve 4 people, so you have 2 cups left for another recipe. She lists suggestions of other recipes to try it in right on that page.
2-3) Individual Chicken Pot Pies – p138. Yum! It was hard not to lick the plates! These are in her freezer chapter. She has you make them in those cute little disposable tins if you’re going to freeze them. We were eating ours right away, so I made them in our au gratin dishes, which made them look like little footballs. I think this has potential as a Super Bowl dinner. Maybe cut the vents to look like the lacing on the football. :)
4) Beef with Snow Peas – p163. Awesome and ridiculously easy! She gives some variations. One is to add a red bell pepper, and my husband had just brought one in from the garden, so that went in, too.
5) Chicken Taco Salad - p53. Great salad! We all loved this! I am embarrassed to say that I was wondering what sort of bowls Ree had that these 4 servings could fit in. It was supposed to be 8 servings! 😳 Um. The 4 of us finished it.
6) Mexican Tortilla Casserole - p130. Delicious! It's a make ahead and just needs 40 minutes in the oven when you're ready.
7) Hawaiian Burgers - p152 and Sweet Potato Fries - p308. That is a *fantastic* burger!!! So much flavor! Everyone loved it!
I can’t wait to try the rest of the book!
This book is simply beautiful. Filled with colorful and informative photos (there is a picture for every recipe), this book not only is great to look at but also gives good information for those of us who are competent but not particularly instinctive when it comes to cooking. I especially like the step by step photos so that I can get an idea of what the dish should look at while I am cooking it instead of just hoping it turns out like the finished product.
This book is organized by type of meal. With categories such as comfort food, soup for dinner, salad for dinner, breakfast for dinner, the book gives the reader a sense of the different possibilities for meals. There is also several sections on different types of side dishes and even desserts so readers can mix and match main dishes with the sides and desserts they like to make a complete meal.
I was especially pleased with the section on freezer meals. While basic and certainly not an attempt to be a treatise on the subject, this section gives readers the opportunity to prepare staples to keep frozen and then provides several different ways that those frozen staples can be used to make different meals. For example, the book provides a recipe for meatballs that can be frozen and then gives recipes for their use in sweet and sour meatballs, Swedish meatballs, etc. This section and the section on quick preparation meals are especially good for busy people who don't have hours to spend in the kitchen to prepare a dinner.
This book also has a great variety of recipes. There are recipes that are basic (especially good for picky eaters), meat and potatoes type recipes and then also recipes for more adventurous eaters. I appreciated the variety of recipes because nothing annoys me more than cooking books that are only for gourmet eaters.
Although titled Dinnertime, this book has such a great variety of recipes that they can be used all day long.