My Favorite Comfort Foods
Home Sweet Home How I’m Staying Cozy All Fall! Time to Try
Cowboy Mac & Cheese Make a Chocolate Cake in 10 Minutes!
Want a Gallery Wall? You can do this!
WELCOME
One Day at a Time
PORTRAIT: STUART SMITH.
H
i, friends! I can’t believe summer’s coming to a close. In some ways, it feels like it lasted forever…in other ways, it has flown by. Ladd and I have had the busiest three months in recent memory, between his never-ending ranch work, my Pioneer Woman work, the kids being home, filming my cooking show and trying to figure out what’s to come this fall with work, high school, college and sports. Most parents I know are still firmly in “figuring out” mode, and I think we’ve all gotten better at taking things one day at a time. In the midst of all the busyness, I had an exciting development this summer: I got to completely relaunch my website! Many of you might remember that ThePioneerWoman.com is where all the fun began, when I started blogging almost 15 years ago. I’ve become so busy that my site was in need of a little TLC, so I worked with a small but mighty group of amazing editors to help bring The Pioneer Woman back to life! The content (especially the recipes!) is so awesome. Drop by and check out the new site when you can. In this issue, I’m excited to share so many things I love: new recipes (of course), great clothes and an incredible feature about my good friend and longtime fellow blogger Joy Wilson,
also known as Joy the Baker. I’ve caught glimpses of Joy’s New Orleans home on Instagram, but in this issue we’re showing loads of photos of her beautiful space. I think you will fall in love with the individuality and livability of her gorgeous spot on earth. (And you’ll be able to watch a Zoom call between Joy and me on my website! We both had a blast.) Joy has been to Pawhuska to visit me, and now a visit to New Orleans—and a lesson at her baking school, The Bakehouse—is officially on my bucket list. It’s been an unbelievable several months in our world. Even though I don’t know exactly what this fall will look like, I know that my family will be at the heart of everything, whether it’s going to a football game, eating meals on the ranch or filming more Food Network shows with my kids. I hope you’re all taking time to breathe and enjoy each day. And I hope this issue makes you smile! Lots of love,
FALL 2020 THE PIONEER WOMAN MAGAZINE
1
Magazine
Founder & Editorial Director Ree Drummond
Editor in Chief
SVP, Group Publishing Director & Chief Revenue Officer
Maile Carpenter
Creative Director Deirdre Koribanick Executive Editor Liz Sgroi Deputy Editor Jessica Dodell-Feder Managing Editor Robb Riedel Art Director Lydia Paniccia Photo Editor Martha Maristany
Features Editor Erica Finamore Associate Food Editor Kate Trombly O’Brien Associate Editor, Beauty & Style Jamie M. Wilson Editorial Assistant Audrey Morgan
Art
Copy
Copy Chief Chris Jagger Research Chief Katherine Wessling Copy Editor David Cobb Craig
Contributors
Alice Albert, Michelle Baricevic, Francesca Cocchi, Cory Fernandez, Liz Greco, Sarah Grossbart, Ian Hodder, Nora Horvath, Amy McNulty, Pamela Mitchell, Joy Sanchez, Sandra Seymour, Ralph Smith, Ariana Phillips Tessier, Charlotte Walsh, Monica Michael Willis, Kara Zauberman Contributing Editor & Assistant to Ree Drummond Haley Hendricks Carter
Food Network Kitchen
Director, Culinary Editorial Lygeia Grace Sous Chef Vincent Camillo Recipe Developer Amy Stevenson Culinary Fellow Katherine Lok Published by Hearst 300 West 57th Street, New York, NY 10019 President & Chief Executive Officer Steven R. Swartz Chairman William R. Hearst III Executive Vice Chairman Frank A. Bennack, Jr. Chief Operating Officer Mark E. Aldam
Hearst Magazine Media, Inc. Acting President, Hearst Magazines Group Debi Chirichella Chief Content Officer Kate Lewis Chief Business Officer Kristen M. O’Hara Secretary Catherine A. Bostron Publishing Consultants Gilbert C. Maurer, Mark F. Miller
Discovery
Associate Publisher Wendy Nanus Associate Publisher, Group Marketing Director Randi MacColl Group Finance Director Christopher J. Tosti Business Manager Celeste Chun
Advertising
Editorial
Deputy Art Director Trent Farmer Assistant Photo Editor Mollie Kingsbury Digital Imaging Specialist Carlos Paredes
Vicki L. Wellington
Chief Lifestyle Brands Officer Kathleen Finch President, Food Network Courtney White
NEW YORK Executive Account Directors Shelley Cohn, 212-484-1452 Nancy Cooper, 212-484-1459 Kate Piasecki, 212-649-2982 Lynn Ruane, 212-484-1444 Director, Hearst Autos Kyle Taylor, 212-649-3012 Executive Assistant Shannon Haverstick Sales Assistants Olivia Sueiro, Sydney Wiener
LOS ANGELES Director Clemmy Closson, 310-664-2869 Group Director, Hearst Autos Anne Rethmeyer, 310-664-2921 Director, Hearst Autos Susie Miller, 310-664-2923
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Advertising Production
Associate Director, Production Management Julie Bosco Production Services Lead Eduardo Arellano
Marketing
Executive Director, Marketing Solutions Barrie Oringer Directors, Marketing Solutions Steven C. Marinos, Rose Tilson Associate Director, Marketing Solutions Kirsten Cheney Director, Marketing Research Moira Smith Corporate Research Manager Emma Chapman Marketing Manager Marina Hernandez Associate Marketing Manager Rebecca Rimsky Marketing Assistant Alice Lee
Creative Services Creative Director, Marketing Solutions Michael Fielding Art Director Fred Allen Designer Stephanie Athanasopoulos
Public Relations Executive Director of Public Relations Nathan Christopher
VP, Strategy & Business Management Rick Day
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Editorial Offices 300 West 57th Street, New York, NY 10019 thepioneerwomanmagazine.com PRINTED IN THE USA
Contents FA LL 2020
1 Ree’s Letter 4 Talk to Me! 100 Caption Contest!
Pioneer Style
10
13
17
Ree and our fashion editor style the same moto jacket.
Check out Ree’s best packing tips and tricks.
Let’s take a closer look at the fabulous Western shirt.
Double Take
Away We Go
How the West Was Worn
Welcome Home
22
26
30
32
Get inspired and create your own!
Spice up your life with salt and pepper shakers.
These pieces have home written all over them.
Tour the home of Ree’s blogger pal Joy the Baker.
A Gallery of Gallery Walls Movers & Shakers
There’s No Place Like It
Home Cooking
Happy Halloween
42
47
59
76
Ree makes mac and cheese two ways.
Try these all-time favorite recipes.
These warm drinks are just right for fall.
Decorate pumpkins to look like cows and more.
Cowboys & Cowgirls
COVER PHOTOGRAPH: BUFF STRICKLAND; HAIR AND MAKEUP: AMBER SOUTHERN.
Welcome to The Bakehouse!
Ree’s Family Meals
Mull It Over
They’re Animals!
80
Scared Silly
Celebrate with Ree’s spooky spread.
Want to Subscribe?
62
66
70
84
Turn baked potatoes into a fun family dinner.
Steal some recipes from The Merc’s new menu!
See why Ree is obsessed with these instant treats.
Check out some of America’s abandoned towns!
Really Good Stuff!
The Specials
90
Our Peaceful Pond
Relax with shots of Ree’s favorite spot on the ranch.
The Magical Mug Cake
93
Let’s Pawty
Find out how to throw your dog a birthday bash!
It’s a Ghost Town
96
A Communal Table
This Pawhuska soup kitchen is an inspiration.
Visit thepioneerwomanmagazine .com/info.
98
Find Your ’80s Movie!
Which old favorite should you watch tonight?
Talk te!
Ree answers your questions about her recipes, style, home life and more.
What is your favorite fall dessert?
—Collette Thomas, Uniondale, NY
When I was in elementary school, the cafeteria regularly served a piece of pumpkin cake with a dollop of whipped cream on top. I was never more excited to be at school than when it was on the menu! Can you tell that I love, love, love pumpkin desserts? One of my favorites is my pumpkin gingersnap cheesecake. Putting pumpkin in my go-to cheesecake recipe was a no-brainer—and then I added caramel sauce to make it more sinful. I love changing the crust when I make cheesecake, so for this one I used gingersnaps, but a chocolate crust would be delicious, too! Find the recipe at thepioneerwoman.com.
ave a
questin f r Ree?
You’ve said before that you eat a lot of eggs. Do you have any chickens? —Megan N. Mills, Pioneer, TN
I have never had chickens! Ladd had to take care of his mom’s chicken coop when he was little and he vowed when he was young never to have chickens again. I wanted them for some time, but it would take Herculean efforts to keep the coyotes (and Drummond dogs!) away from them, so it’s probably just as well. 4
THE PIONEER WOMAN MAGAZINE FALL 2020
PIE: COURTESY OF FOOD NETWORK; CHICKEN: GETTY IMAGES.
Send it to askree@hearst.com.
Do you have indoor or outdoor cats on the ranch? — Lena Ferreira, Baltimore
They are strictly outdoor cats—and they prefer it that way! The times I have brought them inside the house they sit frozen in my arms, totally confused by the atmosphere. They are meant to be wild (well, at least porch) cats.
Like you, I have a passion for running my own business and helping my small town. Do you have any advice on getting started? —Sydney Linse, Springview, NE
Passion is the best place to start! If you love what you do, it will keep you sustained during the tough and exhausting times. Then talk to people in your community, and talk to people who visit. What sort of business is authentic to your area, what sort of business would bring people from other areas? Make lists and brainstorming documents to help you narrow it down.
Which treats do your dogs like the most from your Purina line?
—Selena Singleton, New York City
—Ciera Shaw, Columbia, MO
The Beef & Brisket bites are hands-down number one, but recently the dogs have been loving the Chicken Tots, which is one of the newer varieties. Tots are such a huge part of life around here (Sonic Drive-In has the best ones...for humans!), so I thought it would be amazing to have tot-shaped dog treats. My more skilled dogs can easily catch them in their mouths when I throw them from a distance. That’s what we do for fun around here.
Have you ever considered starting your own clothing and accessories line?
The Pioneer Woman Chicken Tots Recipe Bites, $5.50; walmart.com
Oh, yes! I’m working on a clothing line right now. The idea has been in my head for many years, but in recent months, the reality of it has started to fall into place and I’m so excited! I started by deciding the shapes of the pieces—length, details, how they fit. Then I focused on color and pattern. It’s very important to me that the clothing be gorgeous and great quality but affordable. I’m hoping to launch the clothing this fall at The Mercantile, both in stores and online. FALL 2020 THE PIONEER WOMAN MAGAZINE
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I’m a fellow redhead and am dying to know how you keep your hair so red!
—Bill Hampl, Queen Creek, AZ
—Lacey Miller, Pandora, OH
This can happen if the eggs aren’t quite large enough or it can be caused by humidity (or lack thereof) and how cold your freezer freezes things. If it’s like Antarctica in there, you may need to spend extra time thawing the dough. Also, be sure the zipper bag you store the dough in is sealed with all the air forced out so the dough doesn’t get dry. If the cracking continues, up the water by 2 tablespoons and up the butter or shortening by 1 tablespoon.
Color Conserve shampoo, $24, and conditioner, $24; aveda.com
I’m a natural redhead but I get a lot of help from the bottle, so I use Aveda’s Color Conserve shampoo and conditioner, which are extra gentle to keep the color from fading. I don’t use styling products, but I do try to add volume. I use a Hot Tools barrel with a clamp, and when my hair is partially dry, I’ll put two big Velcro rollers at the top and two on the sides and leave them in as long as I can. If anyone shows up while I’m doing my hair, it’s pretty funny!
PIE: ALAMY.
When I freeze your pie dough, it splits when I roll it out. How can I fix this?
Is there any food that Ladd won’t eat?
REE DRUMMOND: BUFF STRICKLAND.
—Annette Berndt, Clarksville, TX
I like to tease Ladd that he has the palate of a 9-year-old boy! He’s a pretty picky eater: He’s not a fan of bell peppers, custard, coffee or pasta dishes that do not include meat. It’s all relative though. He’s pickier than his dad, Chuck, who will eat things like custard, but not as picky as his brother. The good news is that Ladd is more adventurous now than when we were dating and surprises me sometimes with the things he’ll try.
Heirloom Quality, Modern Appeal Shop the complete collection of bedding and quilts at HSN.com
Get Ree’s cover look! Pima Cotton Long-Sleeve Cowlneck for similar, $35; llbean.com
Henry Wischusen Trinity Wooden Cuff, $45; uncommongoods.com
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KEVIN J. MIYAZAKI.
Pioneer Style
We could all use a mini vacation, and Ree’s cute suitcases (sold at Walmart) are perfect for a getaway! Turn to page 13 for her packing tips and travel essentials.
FALL 2020 THE PIONEER WOMAN MAGAZINE
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Double Ree ’s lk Reece Small Hoop Earrings, $48; kendrascott.com
Blank NYC Suede Moto Jacket, $198; freepeople.com
Orange Floral Print Long Sleeve Top, $58; lulus.com
Ivy Cuff, $38; isabellegracejewelry.com
Nocturnal Clutch, $40; brookewrightdesigns.com
“There is nothing cooler (or more timeless!) than a great suede jacket. I love to match the jacket to the heels.” —Ree 10
THE PIONEER WOMAN MAGAZINE FALL 2020
Camila Peep Toe Booties, $119; zodiacshoes.com
PHOTOS AND STYLING: ALISON GOOTEE.
LC Lauren Conrad Super Skinny Jeans, $50; kohls.com
PIONEER STYLE
Take Mini Hexagon Studs, $25; taijewelry.com
A brown suede moto jacket looks great over almost any outfit! See how Ree and this magazine’s style editor, Jamie Wilson, wear it.
Jamie ’s lk Alston Eyeglasses, from $95; warbyparker.com
Blank NYC Suede Moto Jacket, $198; freepeople.com
Rose gold eye ring, $45; taijewelry.com
Femme Reversible Belt, $38; levi.com
LC Lauren Conrad Lydia Round Crossbody Mini Bag, $49; kohls.com
Fit & Flare Button Front Midi Dress, $40; oldnavy.com
“The key to this look is the dress-and-sneaker combo: It’s a fun mix of casual and dressy. Plus these metallic pink sneakers are amazing! ” —Jamie
Sabine Sneakers, $100; hushpuppies.com
FALL 2020 THE PIONEER WOMAN MAGAZINE
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©Portraits
by Trac y
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s, ing about it Dear Reader s. Just think n so a se f o arm spices ost sensory e smell of w th s, le p Fall is the m p a isp breeze, and e taste of cr of the cool el fe e th conjures th , eg en yellows. on and nutm ds and gold re p ee d r ei like cinnam h ing th ns of fall wit leaves turn the sensatio ll a the sight of ks o g o n b ri s a ward thing is sh gravitate to I , ch r My favorite su ea y s a a ring to me. And pecially du es s— d n those closest ie d fr te family an that celebra e. er a young like this on ions, discov ct le se ll fa e ree sisters pages of thes brothers, th er h d n fi Within the to ing lls, a man winning bu o’ll do anyth h ez w ri n p a e m is o w ming to ra o couples co man’s world a tw d in n g a in y, c rk wo ily’s lega at odds. So, with his fam against gre s ie il m struggling fa new d enjoy! forge their ot cider, an h f o g u m together to a et, vorite blank m too grab your fa meReads.co o H n w o D to f ead on over ext round o Be sure to h ok for my n lo d n a re o n M fu e! okish ne’s fall issu for more bo the magazi in s o far, y’all! n g io ’t n at o d ay, so d w e recommen th n o e Reads are ding, Down Hom Happy Rea
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2
3 4 5
PIONEER STYLE
Away We Go If anyone knows how to pack like a pro, it’s Ree! Save her tips for your next trip.
TAG: GETTY IMAGES.
Most of us haven’t traveled much lately, but I can’t help thinking of a trip I took last fall when I had to run—actually more like sprint—from one airport gate to the other to make it home that night. Luckily the wheels on my carry-on suitcase moved faster than I did! I kissed my bag, and the plane, when I made it onto my flight. All this to say: I know traveling isn’t always easy, but getting ready for a trip can be. Here are some packing tips for whenever you hit the road again. —Ree
FALL 2020 THE PIONEER WOMAN MAGAZINE
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Pack with Purpose
Put stuff you’ll want as soon as you arrive in easy-to-grab spots. These towelettes, for example, are a must for me—they clean anything and smell like a freshly peeled orange. Orange Essential Oil Towelettes, from $7; herbanessentials.com
Try a New Wipe
I read about these antiperspirant wipes online and now I always carry them. They keep me nice and dry! Antiperspirant Wipes, $20; sweatblock.com
Bag Your Liquids
Pack a Steamer
The last thing I want to do on a trip is bust out the iron. A travel steamer really comes in handy for getting out tough wrinkles. True & Tidy Garment Steamer, $25; bedbathandbeyond.com
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THE PIONEER WOMAN MAGAZINE FALL 2020
PHOTO: ALISON GOOTEE; STYLING: MIAKO KATOH.
You never know if a bottle will leak, so I always keep shampoo and other potentially drippy products in a secure pouch or bag—even better if my suitcase has a plasticlined pouch like this one.
PIONEER STYLE
Roll Your Clothes
Even if a trip is only for 36 hours, I need lots of clothing options! I roll my shirts and pants so they stay wrinkle-free—and take up less space so I can pack more!
Corral Your Jewelry
I usually throw all of my jewelry into a zipped organizer. It might not technically be organized, but at least everything is together! Stephanie Johnson Sherine Jewelry Case, $65; ricardobeverlyhills.com
Bag Your Shoes
I don’t have a special place in my carry-on for shoes—I just squeeze them in wherever I can. I always put them in little duster bags to prevent dirt from getting all over my clothes.
“I travel with these suitcases from The Pioneer Woman line. There’s plenty of room for everything!” The Pioneer Woman Hardside Luggage Carry On Suitcase, $59; walmart.com
FALL 2020 THE PIONEER WOMAN MAGAZINE
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PIONEER STYLE
PHOTO AND STYLING: ALISON GOOTEE.
How the
West Was Worn In a world of button-downs, nothing is more fun or more spectacular than a classic Western shirt.
FALL 2020 THE PIONEER WOMAN MAGAZINE
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think I’ve only worn one shirt that could truly be considered Western, back in 2005, but I really do love old-fashioned Western shirts—the colors and designs, the tassels and frills. They’re absolutely gorgeous, and they make me think of some of my favorite people: Dolly Parton, Robert Redford, Randy Travis, George Strait (swoon)! We can thank Hollywood for turning these shirts into pieces of art: When Western movies took off in the 1920s, so did cowboy fashion, and tailors around the country started adding embellishments. The fun really started in the 1950s when country music stars put their own spin on the shirts, adding sequins, rhinestones and elaborate embroidery. Of course you won’t see these around the ranch. Ladd only owns a couple of Western shirts and they definitely don’t have any embroidery! But that shouldn’t stop you from trying one on. You might find one here that’s just right for you. —Ree
“I wish I still had this shirt, though it might be a little snug now, haha!”
Anatomy of a
Piping
Yoke
This raised cord appears on the front and back of the shirt to highlight the intricate yoke designs.
This is the main attraction: Most of the decorative stitching appears here. The section is almost always curved.
“Smile” Pockets
Embroidery
These can be functional or just decorative. They’re defined by their curved shape and the arrows at both ends.
Florals are popular, but some shirts are stitched with horseshoes, stars, cacti and other designs. The embroidery typically appears on the front and back yokes, but can also be found on the collar and cuffs.
Snaps In 1946, “Papa Jack” A. Weil founded Rockmount Ranch Wear Mfg. Co. and created the first Western shirt with snaps. The snaps were practical for cowboys: If the shirt snagged on anything, it would snap open instead of tearing. The snaps are traditionally made of mother-of-pearl.
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THE PIONEER WOMAN MAGAZINE FALL 2020
Cuffs A Western shirt always features cuffs with a button or snap closure. And more is more: Some cuffs have as many as five closures so they really stand out! Retro Embroidered Snap Shirt, $85; panhandleww.com
SHIRT PHOTOS AND STYLING: ALISON GOOTEE (5). CELEBRITIES: GETTY IMAGES (11).
n r e Shirt t s e W
PIONEER STYLE
Essential Western Shirt, $70; levi.com
Carrie Underwood
Scully Cream Horseshoe Long Sleeve Western Shirt, $98; bootbarn.com
Scully Horseshoe Western Shirt, $90; countryoutfitter.com
Sheryl Crow
Meet Your Match
Dress like your favorite star with these look-alike shirts.
Gene Autry
Elvis Presley
Red Vintage Fringe Western Shirt, $95; rockmount.com
Patsy Cline
Olivia Newton-John
White Horse Retro Red Western Shirt, $52; outwestshop.com
Loving You Two-Tone Western Shirt, $92; rockmount.com
Ivory Steer Skulls and Floral Western Shirt, $106; rockmount.com
Leon Bridges
Star Yoke Plaid Long Sleeve Western Shirt, $63; sheplers.com
Dolly Parton
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Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.
JACQUELINE MARQUE.
Welcome Home
The secret to a one-of-a-kind gallery wall? Mix old favorites with new treasures! Turn the page for more gallery wall tips, then check out the rest of this beautiful New Orleans house on page 32.
FALL 2020 THE PIONEER WOMAN MAGAZINE
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A Gallery of
Gallery Walls These statement walls look amazing, and they’re easier to create than you might think.
On the Grid This simple arrangement is clean and classic—and super easy to execute. Start with the corners: Mark on the wall where you want your four corner frames to go and then work your way in. ●
Let the images breathe! Space pictures two to three inches apart to keep the group from looking cluttered. Try this layout with a group of postcards, magazine covers or wallpaper samples. Grids work best when you have a collection of prints and photos in the same style and size. ●
DANIEL O'CONNOR.
●
WELCOME HOME
Ree says:
“I love a mix of this and that— think mismatched frames and collected objects. My gallery wall would have art from the kids, pics of Ladd and the dogs, and a set of longhorns!”
Mixed and Mismatched This “anything goes” wall is a great way to display all kinds of art, no matter the size, style or colors. Control the chaos by anchoring the gallery with one large piece that can act as a focal point, like the “The End” print here. ●
Confine this type of gallery to just a section of one wall. Giving it parameters can help tame the look. BETHANY DAUERT.
●
Consider a single color scheme for a more subtle, organized look. Hang whatever you want, but keep it to all blues and greens, for example. ●
FALL 2020 THE PIONEER WOMAN MAGAZINE
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Ree says:
“The gallery walls that I love most evolve over time and represent different periods in a family’s life.”
Matching frames make prints or photos of all sizes look like they belong together. When hanging art of different sizes, plot out your arrangement first on the floor. This way you can move things around without making stray holes in your wall. ●
Don’t forget picture mats! You don’t need to have the same size for every image, but keep the color consistent. ●
For a dramatic look, take your gallery from floor to ceiling. Start hanging pictures a few inches above your baseboard and don’t stop until you hit the top. ●
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THE PIONEER WOMAN MAGAZINE FALL 2020
AIMÉE MAZZENGA/BRIA HAMMEL INTERIORS.
Same Frame
WELCOME HOME
Cherry Blossom Skull by Paul Fuentes Design, $27 for 12" x 12" unframed; iamfy.co
Dance Dance Dance Affirmation Print, $18 for 8" x 10" unframed; banquetworkshop.com
Poppies Line Drawing by Camille Allen, $19 for 7" x 10" unframed; society6.com
Colorful Butterfly Trio Framed Art Print, $40; kirklands.com
Pretty as a Picture
Start your gallery wall with one of these pieces from artists and shops Ree loves. D & G Closet No. 1, $100 for 12" x 12" unframed; monicaahanonudesign.etsy.com
No. 16 Art Print by EttaVee, $45 for 8" x 9" unframed; society6.com
Wild Barrel Cacti Sunset Print, $12 for 5" x 7" unframed; boelterdesignco.com
Longhorn Print, $95 for 16" x 20" unframed; hayleymitchellart.com
Into My Arms Wall Art by Gabriela Ibarra, $158 for 11" x 13" framed; anthropologie.com
Go-with-Anything Frames
West Elm sells gallery frame sets, so you can buy them all at once. westelm.com
Framebridge will frame anything for you—just mail it in! framebridge.com
Artifact Uprising has frames in different sizes and finishes. artifactuprising.com
Bathroom Poster by Claire Leina; $14 for 7" x 9" unframed; allthewaystosay.etsy.com FALL 2020 THE PIONEER WOMAN MAGAZINE
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&
Salt and pepper shakers aren’t just kitchen tools—they’re works of art! Here’s how to start your own collection. Salt and pepper have been around for thousands of years, so you might be surprised to learn that salt and pepper shakers are a more recent innovation. We can thank Morton Salt for popularizing them: In the early 1900s, the company added an anticaking agent to its table salt to keep the grains from clumping (a common occurrence on humid days). The new and improved salt flowed easily from a screw-top shaker, and by the 26
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1920s, many people had replaced salt cellars (small bowls) and pepper mills with shaker sets. During the automobile boom that followed World War II, road trippers bought whimsical, inexpensive pairs as souvenirs, and a collectors’ market was born. “I am in love with figural salt and pepper sets,” Ree says. “The more ridiculous they are, the better!” Here’s how to start—or spice up—your own collection.
WELCOME HOME
Collectors call this a “stacker” or “nester.” The hat holds the salt and the head has the pepper.
Fine cracks in the glaze of these owls technically indicate damage, but some collectors covet this effect.
Intertwined shakers like these giraffes break easily, so intact ones are hard to find.
Anthropomorphic fruits and vegetables were popular in themed kitchens during the 1940s and ’50s.
Worth Their Salt
ALEX LUDDEN.
To use this set, you press the lever to pop up tiny toast slices; they hold the salt and pepper (but not much!).
Thousands of visitors head to the Salt and Pepper Shaker Museum in Gatlinburg, TN, every year to check out the country’s largest shaker display. Archaeologist Andrea Ludden and her family opened the museum in 2002, partly to share their collection with others—and partly because they were running out of space in their house (shakers were even lining the laundry room!). Since Andrea’s death in 2015, her family has continued building the collection: The museum now holds about 40,000 shakers. Her daughter, also named Andrea, gave us a closer look at some of their coolest pieces.
In the 1970s, state-themed shakers like these glazed Treasure Craft roadrunners were common souvenirs.
Dozens of dog-themed shakers are on display at the museum. Popular breeds: poodles, dachshunds and dalmatians.
Andrea and her mom found a bunch of I Love Lucy–themed shakers in a museum gift shop—and bought them all.
This set is worth about $60. To get to the salt and pepper, you have to pull the fish from the bear’s grip.
Plastic was the go-to material for shakers in the 1960s and ’70s, like these avocado green pans!
These midcentury “S” and “P” shakers, which came in a variety of colors, were often used just for decoration.
These colorful hand-painted watering cans were made in the 1980s.
You can tell these shakers are old because of the large holes. On the bottom a sticker reads, “Wedding Gift, 1920.”
A McDonald’s franchise owner donated this rare set to the museum. He got it from an employee catalog.
So You Want to Be a
Collector? Here are some essential tips from the pros. Flip it over
Match up your singles
The bottom of a piece may contain hints about its origin, like the manufacturer, the country where it was made or an inscription from the owner. Sets labeled “Occupied Japan” were produced shortly after World War II and are highly collectible.
If you find half of a cool set, search for the mate. Complete pairs can fetch twice as much as two singles.
Look for Goebels
Get the hole story Abnormally large holes can indicate an antique piece: Salt often clumped prior to innovations in the early 1900s, so older shakers had bigger holes.
Hold the salt Serious collectors don’t use their shakers at the dinner table: Salt can corrode the inside of a piece over time, so you’re better off leaving your shakers empty to maintain their value.
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Pick a side
Mind the materials
Most collectors focus on one of two categories: antique glass shakers, or “novelty shakers” shaped like animals and other objects. There are national collecting clubs for both.
Shakers that look like cheap plastic or ceramic may actually be made of valuable materials such as Bakelite or bone china. Try to learn how to spot the differences.
Hunt for tiny details Collectors go crazy for sets with interlocking figurines, removable parts or interactive elements. Because these types of shakers can easily break or separate, intact sets are more valuable.
SHAKERS, THIS PAGE: ALEX LUDDEN (4); BLUE GLASS: ALAMY.
The German pottery company Goebel, famous for its Hummel figurines, also made salt and pepper shakers starting in 1935.
WELCOME HOME Marie Antoinettte Salt & Pepper Shaker, $18; themercantile.com
Streamline Cheeseburger Salt and Pepper Shaker Set, $23; wayfair.com
The Pioneer Woman Vintage Floral Salt and Pepper Set, $5; Walmart stores
Perfect Shake things up with one of these stylish new sets.
One Hundred 80 Degrees Ceramic Egg Salt/Pepper Set with base, $15; distinctive-decor.com
Bear Salt and Pepper Shakers, $30; westelm.com
Green Cupcake Salt and Pepper Shakers, $15; themercantile.com Mud Pie Copper Salt and Pepper Shakers, $20; elizabethsembellishments.com Patience Brewster Speckled Chicken Salt & Pepper Shakers, $48; mackenzie-childs.com
Hug Salt and Pepper Shakers, $32; store.moma.org
Kaldun & Bogle Croissant and Jam Salt and Pepper Set, $28; wayfair.com
Splatter Salt and Pepper Shaker Set, $19; crowcanyonhome.com FALL 2020 THE PIONEER WOMAN MAGAZINE
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There’s No Place Like It These goods are a perfect way to say welcome home.
Home Sky Blue Placemats by Drapestudio, $26 for two; spoonflower.com
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Jute Home Bin, $18; kirklands.com
Home Tea Towel by Leticia_Plate, $19; spoonflower.com
Ebern Designs Home Sequin Lumbar Pillow, $44; wayfair.com
Floral Home Doormat, $29; fabhabitat.com
Michigan Proud Cherry Wood Trivet, $32; g3studios.etsy.com (available in all 50 states)
Home Pennant, $16; theriseandfall.com
THE PIONEER WOMAN MAGAZINE FALL 2020
WELCOME HOME
Wooden State Sign, $30; 163designcompany.etsy.com (available in all 50 states)
Word Home Horizon Throw Pillow by Iri’s Universe, $30; society6.com
Whitewashed Home Tray, $25; kirklands.com
Transpac Wood Home Word Block Decor, $31; overstock.com
Home Cutting Board by Rachel Szo, $27; society6.com
Oklahoma State Silhouette, from $60 (framed); paperfinch.com (available in all 50 states)
Midnight Navy Home Buffalo Check Pillow, $35; kirklands.com
Upper Lake Home Goods Buffalo Tea Towel, $13; distinctivedecor.com
Home Board Laser Engraved with Heart Cut-Out, $70; wordswithboards.com
WELCOME HOME
Welcome to
The Bakehouse!
JACQUELINE MARQUE.
Ree has been a fan of food blogger Joy Wilson (a.k.a. Joy the Baker) for years— and not just because of her decadent recipes. Joy also has killer style. Ree interviewed her to get the secrets behind her gorgeous New Orleans home.
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WELCOME HOME
Jy made these paper flwers herself! She’s pictured here with her cat, rn.
ee has a lot of loves (her family, her dogs, floral blouses), and Joy Wilson is definitely one of them. The two women have been friends for years, but Ree’s obsession with Joy’s one-of-a-kind style—and the comforting, creative recipes she posts online— dates back to when she first spotted Joy’s blog Joy the Baker about a decade ago. Things got even more serious once Ree learned about Joy’s side gig, the Instagram account @drakeoncake where she pipes lyrics from the rapper Drake onto decorated cakes! “There’s no one else in the world like Joy,” Ree says. There’s also no home in the world quite like hers—it’s a delightful mix of cozy furniture, salvaged wood and garage sale treasures. “I like an eclectic look that has been built over travels and time and friendships,” Joy explains. “I feel very creative in this city and in this house, and I try to make moments all over the place that express that.” 34
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REE: Joy! Your house, honestly, is my dream, and what
I love the most about it is just how individual and soulful it is. When I see it, all I can think is “that’s so Joy the Baker.” How long have you lived here?
JOY: I’ve been in my double shotgun here in New Orleans for
four years now. So not very long, but it takes a little while to build up a house and all its pieces. R: What do you mean by double shotgun? J: In New Orleans, a shotgun house is one that goes from room
to room. It doesn’t have hallways—and the idea is that if you shot a gun from the front door, it would go straight through the back door. My house was two shotguns that we turned into one. R: So did you completely gut and renovate it? J: The house was empty since Hurricane Katrina, and a flipper
had bought it and started renovations. Then I bought it and was like, “Great, now stop what you’re doing and let me help you.” So I helped him design it once he had done all the grungy work. R: It’s nice that he gutted it for you because sometimes the
hardest decision is, “Do I want to go that far?” Ladd and I gutted a place once. Well, we started out by just saying we’d redo the electric—and then two days later we had gutted it!
J: Oh no!
➸
Cookbook Collection This is just a fraction of Joy’s cookbook library, which includes copies of her own Joy the Baker Over Easy. “My collection extends to almost every surface of this house,” she admits. “There are stacks everywhere— but I try to keep them in this bookcase.”
R: Your house now has all these little nooks and spaces, and I was wondering, what’s your favorite spot to hang out in? J: The dining room table—it’s the best thing I own. It’s a single slab
of sinker cypress, and I had to go to rural Louisiana and talk it away from a man who didn’t want to sell it to me. It took a couple of visits and a lot of charm, but now it’s my gathering table. Before quarantine, I loved to gather people around it and teach baking classes, but also it’s where I can do my own messy arts and crafts projects. R: And stack it with books and papers, or is that just my house? J: No, that’s absolutely this house, too. R: You mentioned you teach baking classes at your house.
Tell me more!
J: I call half of my double shotgun The Bakehouse, and it’s where
I hold classes and workshops. I used to have them three or four times a month, and we’d get 12 or so people and learn how to bake together. Everyone leaves as friends—it’s the best. Because of the pandemic, that has stopped, and I miss the people so much. On the flip side, I’m noticing so much more about my house and garden. Like, I have a magnolia tree in the backyard, and I was thinking, “Gosh, this magnolia has never bloomed this much,” but really, I think that it has, and that I just haven’t been here appreciating it. R: I think we’ve all tried to grab at the bright parts of this
tough time. Not to change the subject, but I have one final, very important personal question: Where is your TV?
J: Ha! Of course I have a TV! It’s in my living room, but when I have Bakehouse classes, I move it to my bedroom. The Real Housewives of New York City isn’t going to watch itself. 36
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WELCOME HOME
Kitchen
Much of the action at The Bakehouse happens around this marble-top island. It was a must for Joy, as was the black stainless KitchenAid fridge. “I love it like a Cadillac,” she says. She stores most of her dishes on open shelves. “I’ve collected a lot of pieces that mean a lot to me, but I don’t use them every day. This way I get to see them,” she explains. If she needs to tidy things up, she hops on the ladder, made by a friend at GoodWood NOLA.
Gallery Wall
“This is definitely a focal point in the house,” says Joy of this arrangement of family heirlooms, estate sale finds and garage sale treasures. The painting of the woman lying on a blanket was just $5!
Ofce
Joy chose a blushy salmon color for her office and sitting room to set it apart from the rest of the house, which is painted pale gray. Loaded with pillows, the apartment-size velvet sectional is the perfect hangout spot.
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WELCOME HOME
Dining Room
Because the dining table is such an eye-catcher, Joy kept the chairs simple, choosing comfy seats that are upholstered in flour sack fabric. After Bakehouse classes, everyone gathers to eat here, and although that can be messy at times, she doesn’t mind a spill: “Things are meant to be used and loved and worn.”
6 Cook Like a Star! 6 Subscribe now for a special offer! offer.foodnetworkmag.com
PHOTO: RALPH SMITH; FOOD STYLING: TAYLOR SMITH; PROP STYLING: MARINA MALCHIN.
Home Cooking
These five cheeses are delicious on their own, but together they’re heavenly! Try the mix of parmesan, gruyère, fontina, goat cheese and blue cheese in Ree’s mac and cheese on page 44.
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Taco Shells and Cheese
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PHOTOS: RALPH SMITH; FOOD STYLING: TAYLOR SMITH; PROP STYLING: MARINA MALCHIN.
Cowboys &
Cowgirls
HOME COOKING
There’s more than one way to make mac and cheese! Pick your favorite.
Five-Cheese Mac and Cheese
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HOME COOKING
Taco Shells and Cheese
Prep time: 25 minutes H Total time: 35 minutes H Makes: 6 to 8 servings
1
teaspoon kosher salt, plus more for the pasta 1 pound medium pasta shells 2 tablespoons olive oil 4 tablespoons salted butter 1 pound ground beef 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon paprika 1 10-ounce can diced tomatoes and green chiles ½ teaspoon black pepper, plus more to taste 2 cups whole milk, plus more if needed 8 ounces processed cheese (such as Velveeta), diced 2½ cups shredded cheddar-jack cheese Sour cream, salsa and chopped fresh cilantro, for topping
1 Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside. 2 Heat the olive oil and 2 tablespoons butter in a large dutch oven over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes, ½ cup hot water, 1 teaspoon salt and ½ teaspoon pepper and bring to a simmer. Cook until thickened, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy). 3 Wipe the pot clean with a paper towel. Add the remaining 2 tablespoons butter and the milk and bring to a simmer. Add the processed cheese and cook, stirring, until melted. Add the cheddar-jack cheese and cook, stirring, until melted.
4 Add the pasta and ground beef mixture to the pot and stir to combine with the cheese sauce. Taste and adjust the seasonings; thin with a splash of milk, if needed. Top each serving with sour cream, salsa and cilantro.
Five-Cheese Mac and Cheese Prep time: 40 minutes H Total time: 1 hour 20 minutes H Makes: 6 to 8 servings
5
tablespoons salted butter, plus more for the dish 1 teaspoon kosher salt, plus more to taste 1 pound elbow macaroni 1 pound white button or cremini mushrooms, sliced Olive oil, for drizzling Black pepper, to taste 2 large onions, halved and thinly sliced ¼ cup all-purpose flour 2½ cups whole milk 1 cup half-and-half ¾ cup grated gruyère cheese (about 3 ounces) ¾ cup grated fontina cheese (about 3 ounces) ½ cup grated parmesan cheese 1 cup crumbled goat cheese (about 4 ounces) 1 cup crumbled gorgonzola or other blue cheese (about 4 ounces)
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1 Generously butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside. 2 Preheat the oven to 425˚. Put the mushrooms on a rimmed baking sheet. Drizzle them with olive oil, sprinkle with salt and pepper and toss. Roast until golden brown and tender, about 15 minutes. Set aside. Reduce the oven temperature to 375˚. 3 Meanwhile, heat 1 tablespoon butter in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Set aside. 4 To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk and half-and-half, whisking constantly until smooth. Cook
until thick and bubbly, 3 to 5 minutes. Season with 1 teaspoon salt and plenty of black pepper and stir to combine. Add the gruyère, fontina, parmesan and goat cheese, stirring until melted. Remove from the heat. Add the pasta and stir to coat. 5 Spread half of the cooked onions in the bottom of the baking dish, followed by half each of the pasta, mushrooms and gorgonzola. Repeat the layers. Bake until browned and bubbly, about 25 minutes. Let cool slightly before serving.
FRESH MOZZARELLA With a fresh, milky flavor, 5 grams of protein and only 70 calories per ounce, BelGioioso Fresh Mozzarella will freshen up any recipe. Top your salads with Pearls, add Burrata to a grilled vegetable platter or take a convenient snack when you are on the go. You can trust BelGioioso for quality, flavor and variety. At BelGioioso, every cheese is a specialty.
Find BelGioioso in the Deli specialty cheese case. belgioioso.com/product-locator
rBST Free | Gluten Free | Award-Winning | Vegetarian
“AMERICA’S FAVORITE”
HOME COOKING
Ree’s
PHOTOS: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.
dition: Special E st My Mo Popular ! Recipes
Family Meals
Try some of the Pioneer Woman’s most popular dinners of all time!
Cashew Chicken
Beef Fajitas
Chicken and Veggie Fall Skillet
Simple Sesame Noodles with Shrimp
Pan-Fried Pork Chops
Creamy Roasted Red Pepper Soup
Instant Pot Pot Roast
Sloppy Joes
Chicken Spaghetti
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STEP BY STEP 1
2
“I could eat this every week for the rest of my life and never get tired of it!”
Cashew Chicken Prep time: 40 minutes ★ Total time: 40 minutes ★ Makes: 4 to 6 servings
½ 2 1 1 ½ 3 2
cup low-sodium soy sauce tablespoons oyster sauce tablespoon packed brown sugar tablespoon rice vinegar teaspoon toasted sesame oil tablespoons vegetable oil pounds skinless, boneless chicken thighs (about 6 large), cut into small cubes Kosher salt, to taste 1 tablespoon chopped garlic 1 In a bowl, whisk together the soy
sauce, oyster sauce, brown sugar, vinegar and sesame oil. Set aside. 2 Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave the chicken alone for at least a couple of minutes to give it a chance to brown. When the chicken has turned golden, stir it around so it can brown on all sides. 3 Throw in the garlic and ginger and stir to combine. Stir in the bell peppers and cook, stirring, until slightly softened, 2 to 3 minutes.
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tablespoon chopped fresh ginger bell peppers (green and/or red), chopped ¼ cup dry sherry or chicken broth 2 tablespoons cornstarch 1 cup unsalted cashews (be sure to use unsalted!) ½ cup canned water chestnuts, drained and roughly chopped Cooked white rice, for serving 2 scallions, thinly sliced
3
1 2
4 Pour in the sherry. Stir it around,
scraping the bottom of the pan to loosen all the flavorful bits. Reduce the heat to medium low and pour in the soy sauce mixture. Mix the cornstarch with ¼ cup water in a small bowl to make a slurry and pour it in. Simmer the sauce to thicken, 1 to 2 minutes, then add the cashews and water chestnuts and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick. Serve with rice and sprinkle with the scallions.
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HOME COOKING
STEP BY STEP 1
2
“Cook the veggies until browned but still crunchy— no one likes soggy fajitas!” 3
Beef Fajitas Prep time: 40 minutes ★ Total time: 40 minutes (plus 2 hr marinating) ★ Makes: 8 servings
½ 1/ 3 3 1 1 1 1 4
½ ½
cup olive oil, plus more for the pan cup fresh lime juice tablespoons Worcestershire sauce tablespoon chili powder tablespoon ground cumin tablespoon sugar teaspoon kosher salt, plus more to taste teaspoon black pepper teaspoon red pepper flakes
1 Whisk ½ cup olive oil, the lime juice,
5
Worcestershire sauce, chili powder, cumin, sugar, salt, black pepper, red pepper flakes and garlic in a bowl until combined. 2 Pour half of the marinade into a second bowl. Place the flank steak in one bowl, turning it over to coat. Place the onions and bell peppers in the second bowl, tossing to coat. Cover the bowls with plastic wrap and place in the fridge for at least 2 hours. 3 Heat a large cast-iron skillet over medium-high heat and drizzle with olive oil. Add half of the veggies and cook, tossing occasionally, until they have nice black/brown bits but are still
3 1 2 4
garlic cloves, minced flank steak (1½ to 1¾ pounds) medium onions, halved and sliced bell peppers (red, orange, yellow and green), sliced Warmed flour tortillas, for serving Shredded cheddar or jack cheese or crumbled queso fresco, salsa, sour cream and cilantro, for topping
slightly firm, 3 to 4 minutes. Remove to a plate and set aside. Pour in additional oil if necessary and repeat with the remaining veggies. Remove to the plate and wipe out the pan. 4 Heat the same skillet (or a grill pan if you have it) over high heat and drizzle with more olive oil. Add the steak and cook until charred and medium rare, 3 to 4 minutes per side. Remove and allow to rest on a cutting board for 5 minutes. 5 Slice the steak right before serving. Season the steak and vegetables with salt to taste. Serve with tortillas and top with cheese, salsa, sour cream and cilantro.
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Chicken and Veggie Fall Skillet Prep time: 40 minutes Total time: 1 hour 5 minutes Makes: 4 to 6 servings
“This is truly a winner winner, chicken dinner!”
1
STEP BY STEP
2
1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 6 fresh sage leaves 2 teaspoons ground cumin 1 teaspoon smoked paprika ½ teaspoon chili powder 2 teaspoons kosher salt 6 large skin-on, bone-in chicken thighs Black pepper, to taste 2 tablespoons olive oil 12 garlic cloves, peeled 1 large red onion, cut into chunks 3 cups peeled and cubed butternut squash 2 cups halved brussels sprouts 2 cups cauliflower florets ¼ cup chicken broth or red wine 2 to 3 tablespoons salted butter 6 to 8 slices crusty bread Balsamic glaze and pomegranate seeds, for garnish 1 Preheat the oven to 375˚. Chop the rosemary,
thyme and sage together. Set aside.
2 Mix the cumin, paprika, chili powder and
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4 4
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1½ teaspoons salt in a small bowl. Season the chicken with pepper, then rub with the spices. Heat a large cast-iron skillet over medium heat and add the olive oil. Add the chicken skin-side down and cook until golden, about 4 minutes, moving it around with tongs so the skin doesn’t stick. Turn and brown the other side for about 2 minutes. Remove the chicken to a plate. Pour off the fat from the skillet. Add the garlic and cook, stirring, until it starts to brown, about 2 minutes. Add the onion, rosemary, thyme and sage and cook for 2 to 3 minutes, stirring. Add the squash, brussels sprouts and cauliflower. Season with the remaining ½ teaspoon salt and a few grinds of pepper. Stir and cook until the veggies brown around the edges, 3 to 4 minutes. Pour in the broth and bring to a simmer. Nestle the chicken skin-side up in the vegetables. Put the skillet in the oven and bake until the chicken is cooked through and the vegetables are tender, about 25 minutes. Meanwhile, melt the butter in a large nonstick skillet over medium-low heat. Add the bread and toast until golden, 2 minutes per side. Divide the chicken, vegetables and pan juices among the plates. Drizzle with balsamic glaze and sprinkle with pomegranate seeds. Serve with the bread.
HOME COOKING
STEP BY STEP 1
2
“Sometimes simple really is best—these noodles are so easy!” 3
Simple Sesame Noodles with Shrimp Prep time: 25 minutes ★ Total time: 45 minutes ★ Makes: 8 servings
12 6 ¼ 4 3 2 4
ounces noodles, such as fettuccine, linguine or spaghetti tablespoons soy sauce cup toasted sesame oil garlic cloves, minced tablespoons rice vinegar tablespoons sugar
½
teaspoon hot chile oil, plus more to taste 5 tablespoons canola oil 1 pound large shrimp, peeled and deveined Black pepper, to taste 4 scallions, thinly sliced
1 Bring a large pot of water to a boil.
3 Pat the shrimp dry and season with
Cook the noodles according to the package directions, then drain and rinse under cold water. Transfer to a large bowl and keep warm. 2 Whisk the soy sauce, sesame oil, garlic, vinegar, sugar, hot chile oil and 3 tablespoons canola oil in a medium bowl. Taste and adjust the ingredients as needed.
pepper. Heat 2 tablespoons canola oil in a large cast-iron skillet over mediumhigh heat. Add the shrimp and cook, turning once, until opaque and cooked through, 3 to 4 minutes. Remove to a plate. (Cook the shrimp in two batches if necessary.) 4 Pour the sauce over the warm noodles and toss to coat. Serve in bowls and top with the shrimp and scallions.
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STEP BY STEP 1
2
“This is one of Ladd’s favorite dinners. He likes it with mashed potatoes, too.”
Pan-Fried Pork Chops Prep time: 25 minutes ★ Total time: 25 minutes ★ Makes: 8 servings
8 thin bone-in pork chops Kosher salt, to taste 1 teaspoon black pepper, plus more to taste 1 cup all-purpose flour 1 teaspoon seasoned salt
Pinch or two of cayenne pepper ½ cup canola oil 1 tablespoon salted butter 1 head iceberg lettuce, cut into 8 wedges Ranch dressing, for topping
1 Pat the pork chops dry and season on
4 Heat the canola oil in a large skillet over
both sides with salt and black pepper. 2 Combine the flour, seasoned salt, 1 teaspoon black pepper and the cayenne in a bowl. 3 Dredge the pork chops in the flour mixture on both sides, then set aside on a plate.
medium heat. Add the butter. When the oil-butter mixture is melted and hot, add half of the chops and cook until browned, 2 to 4 minutes on the first side. Flip and cook until browned on the second side, 2 to 4 minutes. (Make sure no pink juices remain.) Remove to a plate and repeat with the remaining chops. Serve with the iceberg wedges; drizzle the lettuce with the dressing.
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4
HOME COOKING
STEP BY STEP 1 1
2 2
“Roasted red peppers are one of my favorite pantry items.”
3
4
Creamy Roasted Red Pepper Soup Prep time: 55 minutes ★ Total time: 55 minutes ★ Makes: 4 to 6 servings
SOUP 2 tablespoons salted butter 2 tablespoons olive oil 3 garlic cloves, minced 1 medium yellow onion, chopped 2 teaspoons fresh oregano, minced, plus more for topping 1 medium russet potato, peeled and chopped 2 16-ounce jars roasted red peppers, drained and chopped 2 tablespoons tomato paste 1 For the soup: Heat the butter and olive
5
oil in a dutch oven over medium heat. Add the garlic, onion and oregano and cook, stirring, until the onion begins to soften, about 3 minutes. Add the potato and roasted red peppers and stir. Cook until the potato begins to soften, about 4 minutes. Stir in the tomato paste and let cook for a minute or two. Sprinkle in the salt and pepper and turn up the heat to medium high. 2 Add the wine and simmer until reduced, about 2 minutes. Add the vegetable broth. Bring to a gentle boil, then reduce the heat to medium low and simmer until the vegetables are very tender, 18 to 20 minutes. Puree with
1
teaspoon kosher salt, plus more to taste ½ teaspoon black pepper ½ cup white wine 4 cups vegetable broth ½ cup heavy cream Shredded parmesan cheese, for topping ROLL-UPS 12 slices soft wheat sandwich bread 12 slices American cheese 3 to 4 tablespoons salted butter an immersion blender (or let the soup cool and puree in a regular blender). 3 Return the soup to a simmer and stir in the cream. Adjust the seasonings. 4 For the roll-ups: Cut the crusts off the bread and use a rolling pin to flatten. Lay a slice of cheese on each slice of bread and tightly roll up. 5 Melt 2 tablespoons butter in a large skillet over medium-low heat. Add a few roll-ups seam-side down and cook, turning, until golden, about 5 minutes. (If a seam starts to open, squeeze together with tongs.) Transfer to a plate and repeat with more butter and the remaining roll-ups. Top the soup with shredded parmesan and oregano and serve with the roll-ups.
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STEP BY STEP 1
2
“This roast tastes just like the classic—but it cooks in half the time!”
Instant Pot Pot Roast Prep time: 20 minutes ★ Total time: 2 hours ★ Makes: 6 to 8 servings
1 3- to 3½-pound beef chuck roast Kosher salt and black pepper, to taste 2 tablespoons olive oil 2 large yellow onions, quartered 6 carrots, scrubbed and cut into large pieces
1 cup dry red wine 2 cups beef broth 3 sprigs fresh rosemary 3 sprigs fresh thyme Mashed potatoes, for serving
1 Set an Instant Pot to sauté and allow to
4 Lock the lid into place, making sure the
heat up. Season the roast generously with salt and pepper. When the Instant Pot says “hot,” add the olive oil. Add the meat and sear, turning, until browned on all sides, about 4 minutes. Remove to a clean plate. 2 Add the onions and carrots to the Instant Pot and cook, stirring occasionally until lightly browned, 3 to 4 minutes. 3 Deglaze the pot with the red wine, scraping the bottom of the pot to get all of the delicious bits. Add the broth, rosemary, thyme and the beef.
steam valve is in the sealing position. Push “manual” and set the pot to pressure-cook for 1 hour 20 minutes. The pot will release some steam as it comes up to pressure, then it will seal automatically. When the cooking time is done, let the Instant Pot naturally vent for at least 10 minutes—20 is better. Using a wooden spoon, carefully push the valve open to release the rest of the pressure. Remove the lid. 5 Skim as much fat off the top of the liquid as you can before disturbing the roast. Remove the roast to a cutting board and shred with two forks. Serve with mashed potatoes, plus the carrots and onions. Top with the juices from the Instant Pot.
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STEP BY STEP 1
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“I always serve sloppy joes on buttery toasted rolls. It makes all the difference!”
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Sloppy Joes Prep time: 25 minutes ★ Total time: 50 minutes ★ Makes: 6 to 8 servings
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tablespoons salted butter, plus more for the rolls 2½ pounds ground beef 5 garlic cloves, minced 1 large green bell pepper, diced ½ large onion, diced 1½ cups ketchup 2 tablespoons brown sugar 2 tablespoons tomato paste 2 teaspoons chili powder, plus more to taste
1 ½
teaspoon mustard powder teaspoon red pepper flakes, plus more to taste Worcestershire sauce, to taste Kosher salt and black pepper, to taste Hot sauce, to taste 6 to 8 kaiser rolls, split Kettle-cooked potato chips, for serving
1 Melt the butter in a large skillet or
3 Add the ketchup, brown sugar, tomato
dutch oven over medium-high heat. Add the ground beef and cook, stirring with a wooden spoon to break up the meat, until browned, 15 to 20 minutes. Pour off most of the fat, saving just 1 to 2 tablespoons in the skillet. 2 Add the garlic, bell pepper and onion to the skillet and cook for a few minutes, stirring occasionally, until the vegetables begin to soften.
paste, chili powder, mustard powder, red pepper flakes and 1 cup water. Stir to combine and simmer for 15 minutes, adding Worcestershire sauce, salt and pepper to taste. Add hot sauce, if desired. Taste and adjust the seasonings as needed. 4 Spread the rolls with butter and brown in a separate skillet or on a griddle over medium heat, 1 to 2 minutes. Spoon the meat mixture on the rolls. Serve with potato chips.
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HOME COOKING
Chicken Spaghetti Prep time: 25 minutes Total time: 2 hours Makes: 6 to 8 servings
“This one is tried and true. Make it tonight—you won’t be sorry!”
2½ pounds skin-on, bone-in chicken parts 1 pound spaghetti, broken into 2-inch pieces 2 10.5-ounce cans condensed cream of mushroom soup 3 cups grated sharp cheddar cheese 1 small green bell pepper, finely chopped ¼ cup finely diced onion 1 4-ounce jar diced pimientos, drained 1 teaspoon seasoned salt 1/ 8 teaspoon cayenne pepper Kosher salt and black pepper, to taste 1 Bring a large pot of water to a boil and
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add the chicken parts. Bring to a gentle simmer and cook until the chicken is very tender, 40 to 45 minutes. Remove the chicken with a slotted spoon or tongs, reserving the broth. Let the chicken cool slightly. Remove the skin and bones from the chicken and shred the meat to get about 2½ cups. Place the shredded chicken in a large bowl. Preheat the oven to 350˚. Return the reserved cooking broth to a boil. Add the spaghetti and cook until al dente. Remove and reserve 2 cups of the broth. Drain the spaghetti. Add the cooked spaghetti, mushroom soup, 2 cups cheese, the bell pepper, onion, pimientos, reserved 2 cups broth, seasoned salt, cayenne pepper and some kosher salt and black pepper to the bowl with the shredded chicken and toss to combine. Season with more black pepper to taste. Transfer the mixture to a 9-by-13-inch ceramic or glass baking dish and top with the remaining cheese. (If making ahead, cover and freeze up to 6 months or cover and refrigerate up to 2 days.) Put the casserole dish on a baking sheet and bake until bubbly, 45 minutes. (If the cheese on top starts to get too cooked, cover with foil.) Let cool slightly before serving.
‘‘
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HOME COOKING
Mull It Over
PHOTOS: RALPH SMITH; FOOD STYLING: TAYLOR SMITH; PROP STYLING: MARINA MALCHIN.
When the days get cooler, Ree warms everybody up with a mulled drink.
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HOME COOKING
Mulled PomegranateCherry Juice Remove the peels from 2 oranges with a vegetable peeler. Put the peels in a saucepan; add 6 allspice berries, 4 star anise pods, 1 teaspoon coriander seeds, 1 bay leaf and ž cup honey. Squeeze in the orange juice. Add 2 cups black cherry juice and 1 quart pomegranate juice and bring to a simmer. Let simmer over low heat for 30 minutes. Remove the orange peels and spices with a slotted spoon. Stir 2 cups mixed berries into the mulled juice and ladle into mugs.
Mulled Maple Apple Cider Remove the peels from 1 orange and 1 lemon with a vegetable peeler. Put the peels in a saucepan; add 6 allspice berries, 3 cinnamon sticks and 3 whole cloves. Squeeze in the orange and lemon juice. Stir in 1 quart apple cider and ¼ cup pure maple syrup and bring to a simmer. Let simmer over low heat for 30 minutes, skimming off any scum from the surface. Remove the citrus peels and spices with a slotted spoon. Add ½ cup dark rum, if desired. Ladle the mulled cider into mugs and garnish with cinnamon sticks, apple slices and/or orange twists.
Cranberr y Mulled Wine Put 6 allspice berries, 3 whole cloves, 2 cinnamon sticks and 6 thin slices fresh ginger in a saucepan. Add one 750-ml bottle dry red wine, ¾ cup sugar and 1 cup fresh or frozen cranberries and bring to a simmer. Let simmer over low heat for 30 minutes. Remove the spices with a slotted spoon. Stir in ½ cup brandy. Ladle the mulled wine and cranberries into mugs and garnish with pear slices.
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Rea�ly Good
Stu !
Turn baked potatoes into dinner: Ree’s combos are over-the-top!
HOME COOKING
Carbonara Baked Potatoes
Prep time: 25 minutes Total time: 1 hour 15 minutes Makes: 4 servings
medium russet potatoes (10 to 12 ounces each) Vegetable or olive oil, for the potatoes 4 slices thick-cut bacon, cut into ½-inch pieces 4 tablespoons salted butter 1 teaspoon coarsely ground black pepper, plus more to taste 4 large eggs ¼ teaspoon kosher salt ¼ cup grated parmesan cheese, plus shaved parmesan for topping 2 tablespoons chopped fresh parsley PHOTOS: RALPH SMITH; FOOD STYLING: TAYLOR SMITH; PROP STYLING: MARINA MALCHIN.
4
1 Preheat the oven to 400˚. Prick the potatoes all over with a fork, rub with a little vegetable or olive oil and bake on a foil-lined rimmed baking sheet until tender when pierced with a knife, about 1 hour. 2 When the potatoes are almost done, cook the bacon in a medium nonstick skillet over medium heat until crisp, 3 to 4 minutes. Remove to paper towels to drain. Discard all but 1 tablespoon of the drippings from the skillet and reduce the heat to low. Add 3 tablespoons of the butter and let melt. Remove from the heat and stir in the pepper. Pour into a small bowl and wipe the skillet clean. 3 Return the skillet to medium heat, add the remaining 1 tablespoon butter and let melt. Crack in the eggs and season with the salt and a few grinds of pepper. Cover and cook until the egg whites are set and the yolks are still runny, about 3 minutes. 4 Split open the baked potatoes lengthwise; press the ends together to open them up. Drizzle the potatoes with the pepper-butter mixture and sprinkle with the grated parmesan. Use a fork to mash the seasonings into the potatoes. Top each with a fried egg, the bacon, shaved parmesan and parsley. FALL 2020 THE PIONEER WOMAN MAGAZINE
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Pesto Pizza Baked Potatoes Prep time: 25 minutes ★ Total time: 1 hour 15 minutes ★ Makes: 4 servings 4
medium russet potatoes (10 to 12 ounces each) ¼ cup olive oil, plus more for the potatoes 2 garlic cloves, finely chopped ½ teaspoon dried oregano ¼ teaspoon red pepper flakes ½ teaspoon kosher salt 1 cup marinara sauce, warmed 1½ cups shredded low-moisture mozzarella cheese ¼ cup grated parmesan cheese ¼ cup prepared pesto
1 Preheat the oven to 400˚. Prick the potatoes all over with a fork, rub with a little olive oil and bake on a foil-lined rimmed baking sheet until tender when pierced with a knife, about 1 hour. 2 When the potatoes are almost done, heat the olive oil in a small saucepan over low heat. Add the garlic and cook until tender, about 2 minutes. Remove from the heat and stir in the oregano, red pepper flakes and salt.
3 Remove the baked potatoes from the oven and preheat the broiler. Split open the potatoes lengthwise; press the ends together to open them up. Return to the baking sheet and drizzle with the garlic oil. Use a fork to mash the oil into the potatoes. Top with the marinara sauce and sprinkle with the mozzarella and parmesan. Broil until the cheese is browned and bubbly, about 2 minutes. Top each potato with a spoonful of pesto.
HOME COOKING
Buffalo Chicken Baked Potatoes Prep time: 25 minutes ★ Total time: 1 hour 15 minutes ★ Makes: 4 servings 4
medium russet potatoes (10 to 12 ounces each) Vegetable or olive oil, for the potatoes ½ cup mayonnaise ¼ cup buttermilk ¼ cup sour cream Dash of Worcestershire sauce ½ cup crumbled blue cheese (about 2 ounces), plus more for topping ¼ cup chopped fresh chives Kosher salt and black pepper, to taste 3 tablespoons salted butter ¼ cup Buffalo hot sauce 2 cups shredded rotisserie chicken 1 stalk celery, thinly sliced 1 small carrot, grated (or ¼ cup shredded carrots)
1 Preheat the oven to 400˚. Prick the potatoes all over with a fork, rub with a little vegetable or olive oil and bake on a foil-lined rimmed baking sheet until tender when pierced with a knife, about 1 hour. 2 When the potatoes are almost done, combine the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a small bowl and stir until smooth. Stir in the blue cheese and 2 tablespoons of the chives; season with salt and pepper. Refrigerate until ready to serve. 3 Melt the butter in a medium skillet over medium heat. Whisk in the hot sauce. Add the chicken and cook, tossing, until heated through, about 2 minutes. Keep warm.
4 Split open the baked potatoes lengthwise; press the ends together to open them up. Top each potato with 1 tablespoon of the blue cheese dressing and season lightly with salt. Use a fork to mash the dressing into the potatoes. Top with the chicken mixture, then another tablespoon of dressing. Sprinkle with the celery and carrot. Top with more blue cheese and the remaining 2 tablespoons chives. Serve with the remaining dressing.
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The
Specials
The Mercantile has some great new dishes on the menu—and you can make them at home!
THE MERC PHOTO: BUFF STRICKLAND. FOOD PHOTOS: ASHLEY ALEXANDER.
One of the hardest parts about having a restaurant is being patient. We waited a good three years before we decided to mix up the menu at The Merc, but I’m so darn glad we did. Don’t worry, I didn’t abandon my beloved biscuits and gravy or chicken-fried steak. I just wanted to add a few things that make my heart flutter, like a pretty-in-pink beet salad and a big pile of parmesan fries with a gorgeous garlic aïoli. Now that The Merc is open again, I can finally show off all the new dishes! Because I know many of you aren’t traveling the way you used to just yet, I thought I’d share some of the recipes here so you can try them. I hope you love them as much as I do, and I hope you can come visit us and taste them at The Merc soon! —Ree
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HOME COOKING
Ree says:
“This beet salad is absolutely splendid—it looks like a work of art on the plate!”
Roasted Beet Salad BEET VINAIGRETTE 4 medium beets (2 red, 2 yellow; about 1¼ pounds total) ¼ cup olive oil, plus more for drizzling ¼ teaspoon kosher salt, plus more to taste Black pepper, to taste 2 tablespoons red wine vinegar 1 tablespoon pickled ginger slices ½ teaspoon honey CANDIED HAZELNUTS ½ cup blanched hazelnuts ¼ cup sugar Pinch of kosher salt SALAD 2 pink grapefruits 1 4-ounce log goat cheese 4 cups baby lettuce Aged sherry vinegar, for drizzling Chopped fresh chives, for topping
Prep time: 45 minutes H Total time: 1 hour 35 minutes H Makes: 4 servings 1 For the vinaigrette: Preheat the oven to 400˚. Place the red beets on one sheet of foil and the yellow beets on another. Drizzle with olive oil and season with salt and pepper. Wrap tightly in the foil and roast until the beets are tender when pierced with a knife, 40 to 50 minutes. Let cool in the foil. Leave the oven on. 2 Unwrap and peel the beets. Chop enough red beets to yield 1/3 cup and put in a blender. Slice the remaining beets into wedges and reserve. Add the red wine vinegar, pickled ginger, honey, ¼ teaspoon salt and a few grinds of pepper to the blender and blend until almost smooth. With the blender running, add the ¼ cup olive oil and blend until smooth. 3 For the candied hazelnuts: Spread the nuts on a baking sheet and bake until light golden, about 4 minutes. Combine the sugar and 2 tablespoons water in a small skillet over medium-low heat. Once the sugar dissolves, add the nuts and cook,
stirring occasionally, until the sugar syrup thickens and coats the nuts but has not started to crystallize, 4 to 5 minutes. Spread on a silicone mat or nonstick baking sheet and sprinkle with salt. Let cool, then chop. 4 For the salad: Cut the ends from the grapefruits and cut off the peel. Cut into segments and place in a small bowl. Cut the goat cheese into 4 rounds, then cut each round into 4 pieces. 5 To assemble, spread a dollop of the beet vinaigrette on each of 4 plates. Arrange the sliced beets on top, then stick the lettuce in the center of the beets. Arrange the grapefruit segments and cheese around the beets and sprinkle with the candied hazelnuts. Finish each salad with a drizzle of aged sherry vinegar and sprinkle with chives.
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Garlic Parmesan French Fries Prep time: 1 hour 15 minutes H Total time: 3 hours 15 minutes H Makes: 4 to 6 servings
FRENCH FRIES 2½ pounds russet potatoes (about 4 medium) Vegetable or peanut oil, for frying 1 teaspoon kosher salt 1 teaspoon garlic powder 1 tablespoon chopped fresh parsley
At The Merc, these fries come with garlic aïoli (mayo!) and ketchup, so you get the best of both worlds!
GARLIC PARMESAN BUTTER 1 5-ounce piece parmesan cheese (with rind) 1 stick salted butter 9 garlic cloves, peeled GARLIC AÏOLI 2 large egg yolks 1 tablespoon fresh lemon juice 1 teaspoon kosher salt ½ cup vegetable oil ¼ cup olive oil
1 For the fries: Peel and rinse the potatoes. Cut lengthwise into 4 or 5 pieces, then cut the pieces into sticks. Place in a large bowl and cover with cold water. Let soak 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) 2 For the garlic parmesan butter: Cut the rind off the parmesan (save the cheese for topping). In a small saucepan over medium-low heat, combine the butter, garlic cloves and parmesan rind (skin-side down) and let the butter melt. Turn the heat to low and let steep, stirring occasionally to prevent sticking, until the garlic is soft and lightly browned, about 30 minutes. Strain the butter through a mesh strainer; return the butter to the pan to keep warm. Reserve the garlic for the aïoli; discard the parmesan rind. 3 For the garlic aïoli: Combine the egg yolks, reserved garlic, lemon juice and salt in a food processor. Blend for 30 to 45 seconds to break down the ingredients. With the motor running, slowly stream in the vegetable oil and olive oil. If the mixture begins to get too thick, and add hot water one teaspoon at a time to help thin it out, then continue with the oil.
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4 When you’re ready to make the fries, grate the reserved parmesan and set aside for topping. Drain the potatoes and lay them on 2 baking sheets lined with paper towels. Blot dry. 5 Heat a few inches of vegetable oil in a heavy pot until a deep-fry thermometer reaches 300˚. Working in three or four batches, fry the potatoes until soft but not browned, 4 to 5 minutes. Remove with a slotted spoon and drain on dry paper towels. 6 Once all the potatoes have been fried, turn up the heat and bring the oil to 400˚. Working in batches, fry the potatoes again until golden and crisp, about 2 minutes. Remove and drain on clean paper towels. (You can place the fries on a rack set on a sheet pan and keep warm in a 200˚ oven until all of the fries are done.) 7 Put the fries in a large bowl and toss with the salt, garlic powder, half of the grated parmesan and half of the parsley. Transfer to a serving plate and drizzle with the garlic parmesan butter. Top with the remaining grated parmesan and parsley. Serve with the garlic aïoli for dipping.
HOME COOKING
Bacon-Wrapped Meatloaf with Mushroom Gravy Prep time: 40 minutes H Total time: 2 hours H Makes: 8 servings
MEATLOAF Cooking spray 12 thin strips bacon 1 tablespoon olive oil 1 onion, finely chopped 3 tablespoons tomato paste 2 teaspoons fresh thyme, chopped 6 slices soft potato bread, torn 1 cup milk 2 pounds ground beef 3 large eggs 1 cup grated parmesan cheese ¼ cup chopped fresh parsley 1 teaspoon seasoned salt Black pepper, to taste ½ cup ketchup ¼ cup loosely packed light brown sugar 1 teaspoon mustard powder GRAVY 1 tablespoon olive oil 12 ounces mixed wild mushrooms, sliced Kosher salt and black pepper, to taste 5 tablespoons salted butter 2 garlic cloves, chopped 2 teaspoons fresh thyme, chopped ¼ cup all-purpose flour ½ cup brown ale 2 cups low-sodium beef broth 2 teaspoons Worcestershire sauce 2 tablespoons chopped fresh chives, plus more for topping
This meatloaf has bacon on the inside and the outside! It comes with mashed potatoes and blistered green beans at The Merc.
1 For the meatloaf: Preheat the oven to 350˚. Line a rimmed baking sheet with foil and set a rack on top. Coat the rack with cooking spray. 2 Roughly chop 4 strips of the bacon. Put in a medium skillet with the olive oil and cook over medium heat, stirring occasionally, until the bacon is crispy, 3 to 4 minutes. Add the onion and cook, stirring, until beginning to soften, about 4 minutes. Add the tomato paste and thyme and stir to coat. Scrape the mixture into a large bowl and let cool. 3 Put the bread in a medium bowl. Add the milk and let sit for a minute or two until absorbed. Squeeze with your hands to break up the bread. Add the bread to the bowl with the onion mixture; add the beef, eggs, parmesan, parsley, seasoned salt and a few grinds of pepper. Mix well with your hands. 4 Lay out a 14-inch-long sheet of parchment with a long side facing you. Lay the remaining 8 bacon strips on the parchment so they are just touching. Form the meat mixture into a loaf and place on the lower half of the bacon strips, patting to cover the width of the strips. Fold the bottom ends of the bacon onto the loaf, then use the paper to help roll the loaf over, encasing it in bacon. Remove the paper. Transfer the meatloaf to the rack on the baking sheet.
5 Bake the meatloaf until the bacon begins to crisp and the internal temperature of the meatloaf is 140˚, about 1 hour. Increase the oven temperature to 400˚. Stir the ketchup, brown sugar and mustard powder in a small bowl and brush all over the meatloaf. Continue to bake until the bacon is glazed and crisp and the internal temperature of the meatloaf is 165˚, 20 to 25 minutes more. Let rest 10 minutes before slicing. 6 Meanwhile, for the gravy: Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook, without stirring, until the undersides are golden, about 2 minutes. Stir and continue cooking until browned, 1 to 2 minutes more. Season with salt and pepper. Reduce the heat to medium; add 3 tablespoons of the butter. When it melts, add the garlic and thyme and stir. Sprinkle in the flour and stir to coat, then cook, stirring, until the flour darkens, 2 to 3 minutes. Whisk in the ale and bring to a simmer. Whisk in the broth and Worcestershire sauce until smooth. Bring to a simmer over low heat and cook until thickened, 5 minutes. Whisk in the remaining 2 tablespoons butter and the chives. Serve over the meatloaf and sprinkle with more chives.
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The Magical
Mug Cake Dessert in 10 minutes? Yes, please!
Mocha Mug Cake
If you’re making multiple mug cakes, be sure to microwave each one separately.
PHOTOS: RALPH SMITH; FOOD STYLING: TAYLOR SMITH; PROP STYLING: MARINA MALCHIN.
ou know that feeling when you’re overcome with a craving for cake and you feel like you might pass out if you don’t eat a piece immediately? It happens to the best of us—mug cakes saved me this spring when we were all stuck at home. I found myself making one whenever I needed a little extra comfort. If you’ve never made one of these microwavable beauties, get ready, because your life is about to change! —Ree
HOME COOKING
Butterscotch-Pecan Mug Cake
Red Velvet Mug Cake
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HOME COOKING
Mocha Mug Cake Prep time: 10 minutes H Total time: 10 minutes H Makes: 1 serving 3 3 2
tablespoons all-purpose flour tablespoons sugar tablespoons unsweetened cocoa powder 1 teaspoon instant espresso powder ¼ teaspoon baking powder ¼ teaspoon kosher salt 3 tablespoons milk 3 tablespoons vegetable oil ¼ teaspoon vanilla extract 3 tablespoons chocolate chips Whipped cream and chopped chocolate-covered espresso beans, for topping
1 Combine the flour, sugar, cocoa powder, instant espresso, baking powder and salt in a 12-ounce microwave-safe mug. Stir well with a fork. Add the milk, vegetable oil and vanilla and stir until smooth, making sure there are no lumps of flour or cocoa in the bottom of the mug. Stir in the chocolate chips. 2 Microwave on high for 1 minute 15 seconds to 1 minute 30 seconds, or until a toothpick inserted into the center comes out clean. (Make sure you don’t overcook the cake or it will be dry.) Let cool for 2 to 3 minutes, then top with whipped cream and chocolatecovered espresso beans.
Butterscotch-Pecan Mug Cake Prep time: 10 minutes H Total time: 10 minutes H Makes: 1 serving 2 tablespoons salted butter 3 tablespoons milk ¼ teaspoon vanilla extract ¼ cup all-purpose flour 3 tablespoons packed light brown sugar ¼ teaspoon baking powder ¼ teaspoon ground cinnamon Pinch of kosher salt 2 tablespoons chopped pecans, plus more for topping Vanilla ice cream and butterscotch sauce, for topping
1 Put the butter in a 12-ounce microwavesafe mug and melt on 50 percent power, 10 to 15 seconds. Add the milk and vanilla and stir with a fork until smooth. Add the flour, brown sugar, baking powder, cinnamon and salt. Stir until smooth, making sure there are no lumps of flour in the bottom of the mug. Stir in the pecans. 2 Microwave on high for 1 minute 15 seconds to 1 minute 30 seconds, or until a toothpick inserted into the center comes out clean. (Make sure you don’t overcook the cake or it will be dry.) Let cool for 2 to 3 minutes. Top with ice cream, butterscotch sauce and more pecans.
Red Velvet Mug Cake Prep time: 10 minutes H Total time: 10 minutes H Makes: 1 serving CAKE 3 tablespoons milk ½ teaspoon apple cider vinegar 12 drops red food coloring 2 tablespoons vegetable oil ¼ teaspoon vanilla extract ¼ cup all-purpose flour 3 tablespoons granulated sugar 1 teaspoon unsweetened cocoa powder ¼ teaspoon baking powder ¼ teaspoon kosher salt FROSTING 2 tablespoons cream cheese, at room temperature 1 tablespoon powdered sugar Dash of vanilla extract
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1 For the cake: Combine the milk and vinegar in a 12-ounce microwave-safe mug. Stir in the food coloring with a fork until blended, then stir in the vegetable oil and vanilla. Add the flour, granulated sugar, cocoa powder, baking powder and salt. Stir until smooth, making sure there are no lumps of flour or cocoa in the bottom of the mug. 2 Microwave on high for 1 minute 15 seconds to 1 minute 30 seconds, or until a toothpick inserted into the center comes out clean. (Make sure you don’t overcook the cake or it will be dry.) Let cool for 2 to 3 minutes. 3 Meanwhile, make the frosting: Combine the cream cheese, powdered sugar and vanilla in a small bowl. Mix with a spoon until smooth. Dollop on the cake.
P R O D U C T S & P R O M O T I O N S F R O M O U R T R U S T E D PA R T N E R S
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*Based on the SlimFast Plan (a reduced-calorie diet, regular exercise, and plenty of fluids). Individual results may vary. Read label prior to use. Check with your doctor if nursing, pregnant, under 18, or following a doctor prescribed diet. Message and data rates may apply. For the SlimFast privacy policy go to SlimFast.com/privacy-policy. For terms and conditions go to SlimFast.com/legal.
WHIRLWIND by Janet Dailey Join Janet Dailey, America’s First Lady of Romance, in the foothills of Southern Arizona for a story of passion, adventure, and professional bull riders. janetdailey.com
It’s Gooo-od® Family Owned & Operated Since 1950 Purnell’s “Old Folks” Country Sausage has been making sausage the Gooo-od way our daddy did back in 1932. In 1950, we started making Purnell’s “Old Folks” Country Sausage in Kentucky. Today you can still enjoy the Best Cuts of Ham, Loin & Tenderloin and Seasoned Just Right. Give your family a Gooo-od meal they can count on. itsgooo-od.com
Whether you’re looking for delicious recipes (like the best chocolate sheet cake EVER), simple style tips (check out Ree’s favorite flowy tops), funny behind-the-scenes moments from the ranch (the kids! the dogs!) or more, you’ll find it all on thepioneerwoman.com
Made In The USA
CORAL VON ZUMWALT.
Happy Halloween
Ree goes all out for Halloween: As a kid, she once glued 700 cotton balls to a sweatshirt to make a cloud costume! These days she’s more focused on fun decorations and spooky snacks. Try her creepy punch on page 83—it’s made with Dr Pepper.
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T H E Y’ R E
An mals!
Horse
Cow
Ree can see herds of cattle from her window, but this one stays on the front porch. Painted rope horns and yellow button nostrils make this pumpkin udderly cute.
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This show pony has a cute face made of layered floral fabric. The nostrils are pretty easy to source: They’re pumpkin seeds!
PHOTO: RALPH SMITH; CRAFT STYLING: BLAKE RAMSEY.
Transform your pumpkins into ranch animals! Turn the page for instructions.
HAPPY HALLOWEEN
Cat
This kitty was inspired by the barn cats on Drummond Ranch; its friendly eyes are made from black cord.
Hound
It’s no secret that Ree loves basset hounds. She has four of her own and this cute squash would fit right in.
Dog
This furry friend bears a striking resemblance to Ree’s golden Labs, Lucy and Duke. The ears and snout are made from thick, snuggly sherpa fabric.
HAPPY HALLOWEEN
TIP Use a glue stick to back all the fabric with printer paper before starting—it will make it easier to cut and help it stick to the pumpkin.
Cow
TO FUEL MORE OF THE MOMENTS YOU LOVE
WHAT YOU’LL NEED ● Scissors ● Floral fabric in 3 patterns ● Burlap ● Brown suede ● Hot glue gun ● Black cotton cord ● 2 yellow wood buttons ● Craft paint brush ● 13-mm rope ● Turquoise acrylic paint
Hound
Cut 2 ovals from the floral fabric and 2 ovals from the burlap for the ears; 2 teardrop shapes from the floral fabric for the eyes; a rounded rectangle from the suede for the nose; and long, slightly tapered strips from the floral fabric and burlap for the snout. 2 Hot-glue the floral fabric pieces to their burlap counterparts, then glue all the pieces onto the pumpkin to create the face. 3 Curl 2 pieces of the cord and hot-glue them onto the eyes as eyeballs. Cut a 2-inch piece of cord and hot-glue it onto the suede as the mouth, then glue the buttons onto the suede as nostrils. 4 Brush two 5-inch pieces of the rope with the paint and, once dry, bend them into shape and hot-glue near the stem as horns. 1
WHAT YOU’LL NEED ● Floral fabric in 2 patterns ● Scissors ● Burlap ● Hot glue gun ● Black cotton cord ● 2 black wood buttons 1 From the floral fabric, cut 2 small ovals for the eyes, 2 big ovals for the ears and a rounded triangle for the nose. Cut a long squash-shaped piece of burlap for the snout. 2 Hot-glue all the pieces onto the squash to create the face. 3 Curl 2 pieces of the cord into ovals and hot-glue onto the fabric eyes, then glue the buttons in the center. Loop another piece of cord into a mouth shape and hot-glue below the nose.
Horse WHAT YOU’LL NEED ● Scissors ● Floral fabric in 2 patterns ● Brown and black suede ● Hot glue gun ● Black cotton cord
30g
40g
OF PROTEIN PER CUP
OF PROTEIN PER CAN
● 2
black wood buttons seeds ● Turquoise yarn ● Pumpkin
1 Cut 2 small ovals from the floral fabric and 2 from the brown suede for the ears; a skull shape from the floral fabric for the face; 1 wide strip each from the floral fabric and the brown suede for the face; and a rounded square and small mouth shape from the black suede for the nose and mouth. 2 Hot-glue the floral fabric pieces to their brown suede counterparts, then glue all
Purina trademarks are owned by Société des Produits Nestlé S.A.
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the pieces onto the pumpkin to create the face. 3 Glue cord along the top of the buttons and extend the cord out to look like eyelashes. Hot-glue the eyes on, then glue 2 pumpkin seeds onto the nose and twenty 5-inch pieces of yarn onto the stem as a mane.
Cat WHAT YOU’LL NEED ● Floral fabric in 3 patterns ● Scissors ● Hot glue gun ● Black cotton cord ● Burlap 1 From the floral fabric, cut 3 small triangles for the inner ears and nose, 2 almond shapes for the eyes and 1 big piece for the forehead, snout and ears. 2 Hot-glue all the pieces onto the pumpkin to create the face. 3 Curl two 2-inch pieces of the cord into a “p” shape for the eyeballs and eyelashes and hot-glue onto the eyes. Curl another piece of cord into a small “w” for the mouth and glue below the nose. Glue long, thin strips of burlap on each side of the nose as whiskers.
SERVICE DOGS CHANGE LIVES Thanks to extensive training and unconditional devotion, service dogs are able to help military veterans suffering from PTSD in ways that other therapies cannot. That’s why Dog Chow is continuing our Service Dog Salute program to help support the lives and training of more service dogs — so that all of America’s veterans in need can find canine heroes of their own.
U.S. MARINE VETERAN, DAVID FULLER, AND HIS SERVICE DOG, KATIE
Dog WHAT YOU’LL NEED ● Floral fabric in 4 patterns ● Fabric scissors ● Faux sherpa fur ● Hot glue gun ● Black cotton cord ● 2 black wood buttons 1 From the floral fabric, cut 2 small and 2 large circles for the eyes, a tongue shape and a small rounded triangle for the nose. From the fur (it’s thick, so you need fabric scissors), cut a large rounded triangle for the snout and 2 ear shapes. 2 Hot-glue all the pieces onto the pumpkin to create the face. 3 Loop a piece of the cord in the shape of a cursive “l” for the mouth and hot-glue it onto the fur, connecting the nose and tongue. Glue the buttons onto the eyes as eyeballs.
® ® BRAND DOG FOOD
Purina trademarks are owned by Société des Produits Nestlé S.A.
Join us in supporting our military heroes at
dogchow.com/servicedogs
Scared Silly
Halloween on Drummond Ranch means spooky movies —and plenty of candy! There’s lots of action in Pawhuska around Halloween. We usually have a big festival in town, at The Merc, and later that night at home, Ladd and I and the kids watch scary movies and eat candy. If you’re throwing a Halloween get-together, this dark platter of treats is a fun way to mix things up, especially if you serve it with a blood-red punch. Of course I couldn't resist putting a frozen hand in the drink: Ladd and I love a good prank! —Ree
HAPPY HALLOWEEN
Platter of Darkness
CORAL VON ZUMWALT.
To create this spooky spread, fill a board or tray with black licorice, jelly beans and M&M’s, chocolate cookies, chocolatecovered nuts and dried fruit. Add the cookie-coated caramel apples on page 82 to the mix.
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Cookie-Coated Caramel Apples 8 apples Cooking spray 4 cups sugar ¼ cup corn syrup 10 tablespoons unsalted butter, cut into pieces 2 cups heavy cream, at room temperature Crushed chocolate cookies, for coating
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Prep time: 50 minutes H Total time: 1 hour H Makes: 8 apples
1 Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray. 2 Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Don’t stress if it starts to clump: It will eventually even out. Cook, swirling the pan but not stirring, until the mixture is dark amber and a candy thermometer registers 245˚, 8 to 12 minutes.
3 Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth. 4 Increase the heat to medium high and bring the caramel up to 250˚, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in the crushed cookies; place on the baking sheet to set, 5 to 10 minutes.
HAPPY HALLOWEEN
Bloody Punch 3 1 1 1 1
Prep time: 15 minutes H Total time: 15 minutes (plus 6 hr freezing) H Makes: 6 quarts
cups red fruit punch, chilled 1-liter bottle strawberry daiquiri mix, chilled 2-liter bottle Dr Pepper Cherry, chilled 46-ounce bottle Concord grape–raspberry juice, chilled 1-liter bottle ginger ale, chilled
1 Fill a powder-free latex glove with punch and tie closed. Freeze at least 6 hours or overnight. (For the best shape, hang the glove from a rack in your freezer with the fingers pointing down.) 2 When ready to serve, combine the remaining fruit punch, the daiquiri mix, Dr Pepper, graperaspberry juice and ginger ale in a punch bowl. Peel the glove off the frozen hand and add to the bowl.
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It’s a
Ghost Town These long-forgotten towns are perfect destinations this fall. They’re eerily empty.
B
elieve it or not, America is home to thousands of abandoned towns, and visiting them is like going back in time. Many are remnants of the 19th-century American West, when a rush to find gold and copper led to small settlements as far west as Alaska. But when the fortunes ran out, so did the residents, often leaving behind empty houses, saloons and shops. Here are four spots you can visit this Halloween season—you might even see some actual ghosts!
KENNECOTT
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KENNECOTT: GETTY IMAGES. TEXOLA: ALAMY.
ALASKA
In the 1900s, developers stumbled upon $200 million worth of copper in this remote spot. To get it to market, they had to quickly build a railway—and create this town for employees. At its height, 600 men lived here, and the town included a skating rink and rec hall. But by 1938 all the residents had left and Kennecott sat desolate until 1986, when it was designated a National Historic Landmark; it was later made part of Alaska’s Wrangell–St. Elias National Park. nps.gov/places/kennecott-mines.htm
HAPPY HALLOWEEN
TEXOLA OKLAHOMA
Route 66 made this farming town a hot spot in the early 1900s: Both Oklahoma and Texas wanted to claim it as their own (hence the name Texola). Eventually Oklahoma won, but by 1930, drought and dust storms had dried up most of the land, making farming impossible. While much of the town has disappeared, you can still check out an abandoned service station from the 1930s and stop at Water Hole #2, the town’s historic bar, which is now the oldest building on Route 66 that operates as a restaurant.
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BODIE CALIFORNIA
BODIE: ALAMY. GOLDFIELD: GETTY IMAGES.
This popular destination for miners during the California Gold Rush is now America’s largest unreconstructed ghost town. Researchers believe up to 10,000 people might have lived here during the 1880s, many of them single men working in lucrative mines. Only about 10 percent of the town remains, but what’s here is remarkable: The saloons still have pool tables with balls and cues, and you’ll see furniture and cutlery resting exactly where they were left more than half a century ago.
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HAPPY HALLOWEEN
GOLDFIELD ARIZONA
This town was in use for only about five years during the 1890s, but it was full of life in its day, home to three saloons, a brewery and about 4,000 residents. Goldfield has been largely preserved and rebuilt, so you can explore many of its structures, take part in reenactments, go horseback riding, and descend into the mines on guided tours that show what conditions were like 100 years ago. (Note: Not all activities may be available because of state closures; call for updates.) goldfieldghosttown.com
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WE’RE NOT GOING ANYWHERE! NYC’s biggest wine and food festival may look and feel different this fall, but our commitment is unchanged — to continue the celebration of the NYC restaurant and bar community and fight to end hunger for No Kid Hungry and Food Bank For New York City, whose missions are now more crucial than ever.
Stay Tuned for More Details TICKETS ON SALE IN AUGUST
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Must be 21 or older with valid ID to consume alcohol. The Festival promotes responsible drinking. 100% of the net proceeds benefit No Kid Hungry® and Food Bank For New York City. | Photos: Courtesy of Getty Images | Sponsors confirmed as of 5.8.20
Pioneer Life
On misty mornings, Ree’s view of the pond and dock near her house looks like something out of a dream. Read more about this beloved spot on the next page.
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Our Peaceful Pond Ree reflects on one of her favorite parts of Drummond Ranch.
I
have to be honest: When the kids were young, I hated the pond near our house. It was a constant reminder of the dangers that country kids face (the same fear of drowning my mother-in-law, Nan, had for her three boys). But as my kids grew older, learned to swim and could keep themselves safe, the pond became a place of calm for me. Because it’s directly east of our house, the sun rises over the pond each day—and this is the main view from our living room, where I have my morning coffee. On still mornings, the pink/orange/red sky is perfectly ref lected in the water, so it looks like two separate sunrises.
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It’s soul-centering! Once I grew to appreciate it, I realized there was so much to learn from living next to this pond. It was here that I taught my kids about the earth’s water cycle, pond creatures and even drought— now they can gauge how dry the whole ranch is by how full the pond looks. Major memories happened here, too. The pond is where, in 2003, I told Ladd I was pregnant with Todd. It is also where Ladd told me his intentions to name our fourth baby Bull (thank God he forgot about that one!). While much has changed since then, I can always count on the sun rising here every morning. —Ree
PIONEER LIFE
Moments to Remember
The kids used to race to get the first catch of the day.
Just when I thought the pond couldn’t get any more stunning!
“Even though it’s the same size and shape every day, nothing that goes on at the pond is the same every day.”
In winter, the pond freezes over. It’s magical!
Generations of dogs (including our sweet late Nell) have loved this spot.
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For your redefining what ‘guard dog’ means side. Nationwide® has the best pet insurance for little dogs who think they’re big dogs—and vice versa.
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Bruce and Kate, protected by Nationwide® since 2017
PIONEER LIFE
DUKE: KEVIN J. MIYAZAKI. FRED, LUCY AND RUSTY: BUFF STRICKLAND. PARTY HATS: GETTY IMAGES.
Duke
Let’s
Fred
Pawty Every dog deserves a birthday bash! Here’s how to throw one in style.
Rusty
Lu c y FALL 2020 THE PIONEER WOMAN MAGAZINE
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R
ee has a lot to celebrate this fall: Four of the Pioneer pups (her Labs Lucy and Duke and basset hounds Rusty and Fred) have November birthdays! “It’s nice to have one time of year to celebrate all the dogs,” she says. Ree is not one to spoil her pets (they’re ranch dogs after all), but she does like giving them a special birthday treat. Other dog lovers are right there with her: Pinterest searches for “dog-safe cake recipes” rose 167 percent last year! Here’s how to plan a perfect birthday party for your pup. If you don’t know when your dog was born, no worries: Just pick a day and remember it next year!
Heads Up
Dress your dog in a decorative hat or scarf for the big day.
Frisco Happy Birthday Dog & Cat Crown, $9; chewy.com
Tail Trends Happy Birthday Bandana, $12; shopdogandco.com Dog Birthday Hat, $18; lalalolashop.etsy.com
Peanut Butter Pupcakes Prep time: 20 minutes H Total time: 50 minutes H Makes: 6
Bone Appétit!
Damndelicious.net blogger Chungah Rhee created this pup-friendly cupcake recipe for her corgi Butters.
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FROSTING 4 ounces cream cheese, at room temperature ¼ cup creamy peanut butter* 6 small dog biscuits *Peanut butter is great for homemade dog treats, but be sure it doesn’t contain the artificial sweetener xylitol, which is dangerous for dogs.
1 For the pupcakes: Preheat the oven to 350˚. Line a 6-cup muffin tin with paper liners. Combine the flour, oats, baking powder, pumpkin, applesauce, vegetable oil and eggs in a large bowl. Stir in the carrots. 2 Scoop the batter evenly into the muffin cups. Place in the oven and bake for 15 to 20 minutes, or until a tester inserted into the center of the pupcakes comes out clean. Remove from the oven and cool completely on a wire rack before frosting. 3 For the frosting: Combine the cream cheese and peanut butter in a medium bowl. Use a small offset spatula or a pastry bag fitted with a decorative tip to frost the pupcakes. Top with the dog biscuits.
PUPCAKES PHOTO: RALPH SMITH; STYLING: TAYLOR SMITH.
PUPCAKES 1 cup whole-wheat flour ¼ cup old-fashioned oats 2 teaspoons baking powder ½ cup pumpkin puree ½ cup unsweetened applesauce ¼ cup vegetable oil 2 large eggs 2 carrots, peeled and shredded
PIONEER LIFE
Pamper Your Pet
Doggie Decor
Ree’s basset hounds inspired these party supplies. The Pioneer Woman Henry the Basset Hound Foil Balloon, $5; Walmart stores
Follow these tips from the pros.
The Pioneer Woman Candle Holder, $4; Walmart stores
“Dog parties are fun for the whole family!” —Ree
Face It
What better way to celebrate your pets than with a cookie that looks like them?! This custom cutter makes it happen.
“Head to the pet supply store with your dog as a fun outing. All the sights and smells provide mental stimulation and an opportunity to socialize.” —Dr. Jerry Klein, chief veterinary officer, American Kennel Club “Spoil an active dog by going dock diving, doing agility training or even taking them barn hunting.” —Trisha Seifried, owner and trainer, Got Pet-ential Animal Talent “One of the best ways we can pamper our dogs is to spend more quality time with them and build on our relationship.” —Renea Dentman, founder, Instantaneous Pet Service
Perfect Presents
Reward your good boy or girl with a gift they’ll drool over.
REE WITH DOGS: BUFF STRICKLAND. COOKIE CUTTER: RALPH SMITH.
It’s Fred!
The Pioneer Woman Heritage Floral Melamine Bowl, $5; walmart.com The Pioneer Woman Beef & Brisket Recipe BBQ Dog Treats, $5.50; walmart.com
Lanco Toys Birthday Cupcake Toy, $12; shopdogandco.com
$27; bakersstreetcutters.etsy.com
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A Communal Table ive days a week at canned goods and money. And in 1 p.m. sharp, the true community spirit, no one who volunteers at works at the soup kitchen receives St. Teresa of Calcutta a salary: On any given day you Soup Kitchen in Pawhuska, OK, might find a retired schoolteacher, serve lunch to every adult and child an electrician or Ree’s friend who needs or wants a hot homeCyndi “Hyacinth” Kane and her cooked meal. Every bowl of stew family chopping vegetables, and scoop of pasta represents a wrapping cutlery or stirring a pot tangible way to love thy neighbor. of soup. Despite battling cancer, Though the soup kitchen operates Richard Woods, a former soup out of the town’s Immaculate kitchen guest, comes in three days Conception Catholic Church, it has a week to help. He’s often joined always been nondenominational— by Lynne and Rick Patton, who and everyone is welcome. “We also relied on meals at St. Teresa’s have no idea, nor do we care, what to make ends meet when they faith someone is. We serve people moved to town in 2012. “Rick and because we are Catholic, not I have been on top of the world because they are,” says Father Sean before and we’ve also struggled,” Donovan, the church’s pastor. says Lynne. “Showing up here is “When we first started our way of giving back.” When Soup kitchen manager Dolores Jones started volunteering 15 years ago, there was a great deal the pantry is well stocked, Lynne to honor her late mother. Many of the kitchen’s visitors of visible poverty in Pawhuska,” might make biscuits and gravy, are elderly Pawhuska residents. says Father Chris Daigle, the beef stew or shepherd’s pie with church’s former pastor who helped open the soup kitchen. garlic bread and salad. “Some days it’s like playing Chopped,” Over the years, the crowd has thinned, but it has always been she says, laughing. eclectic: adult children sharing a meal with an elderly parent, Cyndi, her husband John, and their four kids have cooked a single mom with toddlers, clutches of seniors, homeless lunch on the fourth Sunday of every month for the past people and, during holidays and summer, kids who don’t have eight years. Along with their parents, the kids help prep access to breakfast and lunch at school. “When a regular had the meals, greet guests, ladle food, sweep floors—and relatives visiting from out of town, they’d often bring them in most important, learn the rewards of helping others. “It’s to meet everyone,” says Father Daigle, who realized early on been a blessing for my family to be so deeply rooted in this that people needed companionship as much as food. “There community. We’ve all gotten to know the folks here, and was a retired gentleman named Charlie who’d just lost his they’ve entwined themselves in our hearts,” says Cyndi. wife,” he recalls. “He always left a five-dollar bill on the table For Father Daigle, the impact the soup kitchen and its at the end of the meal. After about a year I asked Charlie if he volunteers have had on Pawhuska’s most underserved citizens liked the food. He said it was just fine but it was the volunteers is humbling. “Many of these people haven’t been treated with he loved.” respect in a very long time,” says the priest. “We always want Remarkably, nearly all the ingredients the soup kitchen uses our guests to feel special. We say, ‘We’re so happy to see you!’ are donated. Dolores Jones, the kitchen’s manager, explained and ‘We have a great meal for you today.’ It sounds simple, that local ranchers supply the beef, a Catholic charity provides but it’s so very rich.” fruits and vegetables, and people in the community donate —Monica Michael Willis 96
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KENNETH M. RUGGIANO.
At the soup kitchen in Ree’s town, there’s room for everyone.
PIONEER LIFE
“There’s a real sense of community and camaraderie here,” says Cyndi Kane (with her husband John and 16-year-old son Phillip).
“I’m grateful that our guests always get enough to eat,” says volunteer Lynne Patton, who cooks at the soup kitchen at least twice a week.
“We’re just trying to make people’s lives better and happier while they’re here.” —Dolores Jones “Anyone in the community is welcome to eat with us anytime,” says Father Sean Donovan, the pastor of the church.
Because of Covid-19 regulations, the soup kitchen temporarily offered curbside pickup only. Here, volunteer Rick Patton delivers a hot meal directly to a patron’s car.
More than 37 million people in the United States struggle with hunger, and not all of them have a place like St. Teresa’s soup kitchen to help them through tough times. One way to help: Support Feeding America, which is working to build inventory in food banks across the country. Donate at feedingamerica.org.
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Let’s just say I was grounded a lot.
Do you consider yourself the life of the party?
I probably snuck out of the house once or twice.
Describe your level of teen troublemaking.
Just make me laugh.
I love a rebel.
Reformed bad boys are OK.
Bad boys: yay or nay?
I’m here for the hero’s journey.
What’s your favorite type of story?
START HERE
Hard pass. Give me a nerd any day.
A cringe of embarrassment.
Gotta have some romance.
Back-to-school season is the perfect time to catch up on some great ’80s high school flicks! Which of Ree’s old favorites should you watch?
’80s Movie!
Find Your
The slightest bit of nostalgia.
When you look back on your first love, you feel...
PIONEER LIFE
I’m more likely to be alone by the food.
The Breakfast Club If you don’t think your high school years were your best, you’ll relate to this band of misfits. Their Saturday together in detention is one to remember.
It’s like a senior skip day do-over. Live vicariously through Ferris as he carries out the ultimate day of hooky. Come for Matthew Broderick, stay for the big finale.
Not a chance!
Ferris Bueller’s Day Off
Sounds tempting.
Given the chance, would you relive your teen years?
Yup! Catch me on the dance floor.
This wild 1982 coming-of-age tale about California teens has a bit of everything: high schoolers behaving badly, life lessons and lots of fast food!
Everyone who had a high school sweetheart, or just longed for one, will love this rom-com. And watching a young John Cusack will make you smile.
Say Anything...
A big bash with all my friends!
How did you celebrate your last birthday?
I think there was cake...
Fast Times at Ridgemont High
Maybe a comedy? Nothing too heavy.
Anything with drama.
What makes the perfect TV binge?
Something outdoorsy would be nice.
Boy meets girl; boy bribes girl to date him. It’s not the most brilliant (or modern) plot, but this Patrick Dempsey– fronted romance is still charming.
Can’t Buy Me Love
Candlelit dinner, champagne, maybe a violinist? I like to be wooed.
Describe your ideal date.
MOTORCYCLE AND MOVIE STILLS: ALAMY. DISCO BALL, GLASSES, CAKE AND CHAMPAGNE: GETTY IMAGES.
Caption Contest! Write a caption for this photo of Ree’s dog Rusty in his Halloween costume and you could win $500!
Previus Winner
Christine McCollough Gilbert, AZ
“They said this was beachfront...”
How to Enter
Come up with a clever caption for this photograph, then enter at thepioneerwomanmagazine.com/captioncontest from August 20 to September 11, 2020. The winner will receive $500 and three runners-up will each receive $50.
NO PURCHASE NECESSARY TO ENTER OR WIN. The Pioneer Woman Magazine Fall 2020 Caption Contest. Sponsored by Hearst Magazine Media, Inc. Beginning August 20, 2020, at 12:01 a.m. ET, through September 11, 2020, at 11:59 p.m. ET (the “Entry Period”), go to thepioneerwomanmagazine.com/ captioncontest on a computer or wireless device and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, e-mail address and an original caption for the photograph that appears in the Fall 2020 issue of The Pioneer Woman Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at thepioneerwomanmagazine.com/captioncontest.
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DOG PHOTO: KEVIN J. MIYAZAKI; FRAME: GETTY IMAGES. The Pioneer Woman Magazine (ISSN 2576-8352) is published quarterly, 4 times a year, by Hearst, 300 West 57th Street, New York, NY 10019 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Mark E. Aldam, Chief Operating Officer. Hearst Magazine Media, Inc: Debi Chirichella, Acting President, Hearst Magazines Group; Kate Lewis, Chief Content Officer; Kristen M. O’Hara, Chief Business Officer; Catherine A. Bostron, Secretary. © 2020 Food Network Magazine, LLC. “The Pioneer Woman Magazine” and the “The Pioneer Woman Magazine” logo are trademarks of The Pioneer Woman, LLC. “The Pioneer Woman” and the “The Pioneer Woman” logo are registered trademarks of The Pioneer Woman, LLC, and are used under license. All rights reserved. Application to Mail at Periodicals postage paid at New York, NY, and at additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, New York, NY 10019. Subscription prices, USA and possessions: $15 for 4 issues; Canada, add $7; all other countries, add $21. SUBSCRIPTION SERVICES: The Pioneer Woman Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address, and subscription orders, log on to service.thepioneerwomanmagazine.com or write to Customer Service Department, The Pioneer Woman Magazine, PO Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit preferences.hearstmags.com to manage your preferences and opt out of receiving marketing offers by e-mail. Send Canadian returns to Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to Customer Service Department, The Pioneer Woman Magazine, PO Box 6000, Harlan, IA 51593, or call 888-495-7363. The Pioneer Woman Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 4 No. 3. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to The Pioneer Woman Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.
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