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The Pioneer Woman

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Noted food blogger and cookbook author Ree Drummond, known to her fans as "The Pioneer Woman," is a sassy former city slicker who has moved to a ranch in Oklahoma to live with her rancher husband and their children (not to mention her extended family, a menagerie of animals). Drummond makes the jump from print to TV in this series as she invites viewers into her life (and kitchen), sharing her brand of home cooking, from suppers that are thrown together in a hurry to preparing elaborate celebrations.

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Ree Drummond is preparing for a night of canapes, cocktails and canvasses with a fun painting class at The Merc and she has the fine art of finger food covered.
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Ree Drummond is making lunch for two of her favorite ranchers: Ladd, who is her husband, and his dad, Chuck.
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It's the tale of three prairie breakfasts as Ree Drummond welcomes the morning at the ranch; savory breakfast kabobs; sweet breakfast kabobs; shortcut doughnut holes; honey yogurt dipping sauce; pancake pockets; egg-in-a-hole sandwich.
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Ree Drummond cuts down on the cleanup with four one-pot recipes; the non-stick skillet is perfect for breakfast hash with fried eggs; a multi-pasta pot is all that is needed for loaded veggie pasta.
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Ree Drummond is making freezer food for her friend and assistant Haley to enjoy after she has a baby; Ree assembles her Mean Green Pasta Casserole and a batch of White Bean and Sausage Soup for easy dinners.
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Ree answers cookout questions from friends and locals; she shares a chicken fajita salad and cilantro lime dressing arranged as a stunning centerpiece, plus pepperoni potato salad and Southern panzanella; Ree also makes grilled sheet pan s'mores.
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Ree Drummond is getting ready for two busy days by preparing a variety of make-ahead marvels.
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Ree is busy working on a mom-made lunch for her father-daughter duo on the farm; her menu includes a classic cowboy quiche, Paige's favorite Italian salad, and some very green, cold and delicious honeydew melon gazpacho.
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Ree and her son, Todd, are delivering dinner to her dad and stepmom, so Ree makes creamy chicken cacciatore soup, parmesan herb drop biscuits and Italian salad; for dessert, she makes her recipe of dark chocolate cheesecake.
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Ree Drummond is taking some of her favorite recipes over the top; her mac and cheese stuffed peppers are beer-battered and served with cilantro lime cream and her grilled French toast is finished with grilled strawberries and fabulous toppings.
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Ree spills the beans on 10 things she loves about her husband, Ladd, and the food he loves most; Spatchcock barbecue chicken with apple brown sugar barbecue sauce; waffle fries with sour cream and onion dip; spoon cake with gooey chocolate frosting.
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Ree Drummond makes almost-healthy and fabulous versions of classics.
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Ree plays around with fuss-free food with no cooking required; she makes a ranch muffuletta sandwich; a rotisserie chicken is the secret to her Chinese chicken salad with ginger and chili dressing; she finishes with magical Mermaid Ice Cream.
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Ree Drummond and her family are mourning the loss of Ladd's mother so she begins preparing lunch while the family works on tidying the ranch cemetery; she prepares a build-your-own BLT Bar -- Nan's all-time favorite.
aired 49 days ago
Spicy sausage dogs for the family; throwing juicy patties and pineapple on the grill for Hawaiian burgers; keeping it low carb and luscious with grilled pork tenderloin with baby bok choy; grilling fruit for a fabulous grilled nectarine salad.
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Ree Drummond is making pasta dishes in no time at all. She whips up Steakhouse Pasta with grilled steak, and her Lemon Pasta Pronto is scattered with glorious flecks of pink and green. Then Ree takes a walk on the pasta wild side with red wine in Drunken Spaghetti, and she makes Fried Pasta with farfalle.
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Ree Drummond dishes up four incredibly easy meals in under 40 minutes; she prepares chicken with pesto cream, a cajun veggie pasta, a sheet pan shrimp puttanesca and skirt steak with bok choy.
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Ree Drummond opens up in a fun interview about children; an 11-carton cake with a simple trick and vanilla buttercream frosting; a ranch pork chop sheet pan supper; teriyaki shrimp and pineapple parcels; Ravioli a la Bobbi, named after one youngster.
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Ree explores 16-minute marvels with four weeknight dinners cooked against the clock; she makes pork schnitzel sandwiches, an Italian sausage pasta skillet, a spicy, stir-fried Kung Pao cauliflower and honey garlic shrimp skewers with garlic spinach.
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Ree hosts a girls' night at the lodge, complete with a tasty spread of canapes and cocktails; her recipes include citrus shrimp nachos, zucchini quinoa cakes with herbed yogurt, slow-cooker fondue, goat cheese truffles and butterfly martinis.
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Ree's favorite spicy and snappy 16-minute meals from over the years include Tex-Mex fried rice, a creamy curry Indian-inspired mulligatawny soup, Pawhuska cheesesteaks with a cayenne zip, and a spicy cauliflower stir-fry.

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