TPW - Fall 2019

The Prettiest

Halloween Pumpkins You’ll Ever See

L��s Ladd and the kids Coffee everything Cowhide rugs

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Plus

I A this guy

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THIS BLONDE. AMBER HEARD

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7 8 12 116

Contents

Ree’s Letter Talk to Me! Behind the Scenes Caption Contest!

FA LL 2019

Pioneer Style

18

22

26

28

See how Ree and Ladd style the same shirt!

Show some college pride with vintage-looking tops.

Leaf-inspired jewelry is just perfect for fall.

Find the perfect lipstick shade for your skin tone.

Double Take

Old School

A New Leaf

Welcome Home

Let’s Get Nude!

33

39

45

51

53

Plant lovers: This is for you!

Build up your cookbook collection with these tips.

A cowhide rug looks great just about anywhere.

These playful mailboxes are one of a kind.

Add a floral design to a pumpkin—it’s easy!

A Beginner’s Guide to Houseplants

Book Smarts

Choosing Hides

Special Delivery

Home Cooking

60

63

79

Ree makes nachos two ways. Pick your favorite!

Serve a weeknight dinner everyone will love.

Try Ree’s unforgettable anniversary menu.

Cowboys vs. Cowgirls

Want to Subscribe?

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Visit thepioneerwomanmagazine .com/info.

Ree’s Family Meals

84

90

Whip up the classic, or try a fun new version.

Make desserts in Ree’s all-time favorite flavor.

Lasagna for All

Yay for Coffee!

Pumpkins in Bloom

Cheers to 23 Years!

94

Break It Up!

This colorful bark is perfect for Halloween.

100

104

106

111

Step inside the horse barn at Drummond Ranch.

A service dog was a savior for a girl with autism.

Ree’s store goes big for the holiday—check it out!

Book a spooky stay at one of these haunted hotels.

Saddling Up

Something to Talk About

Halloween at The Merc

Fright Nights

Magazine

Founder & Editorial Director Ree Drummond

Editor in Chief

Senior Vice President, Publisher & Chief Revenue Officer

Creative Director Deirdre Koribanick Executive Editor Liz Sgroi Deputy Editor Jessica Dodell-Feder Managing Editor Robb Riedel Art Director Lydia Paniccia Photo Editor Kathleen E. Bednarek

Editorial

Features Editor Erica Finamore Associate Food Editor Kate Trombly O’Brien Associate Editor, Beauty & Style Jamie M. Wilson Editorial Assistant Audrey Morgan Intern Samantha Jones

Art

Deputy Art Director Trent Farmer Assistant Photo Editor Mollie Kingsbury Digital Imaging Specialist Andrea Desiderio

Copy

Copy Chief Chris Jagger Research Chief Katherine Wessling Copy Editor David Cobb Craig

Contributors

Alice Albert, Michelle Baricevic, Daryl Beyers, Francesca Cocchi, Meirav Devash, Ian Doherty, Cory Fernandez, Liz Greco, Ian Hodder, Nora Horvath, Amy McNulty, Pamela Mitchell, Clare O’Shea, Gabrielle Porcaro, Joy Sanchez, Ralph Smith, Ariana Phillips Tessier, Monica Michael Willis Contributing Editor & Assistant to Ree Drummond Haley Hendricks Carter

Food Network Kitchen

Executive Chef, Vice President, Culinary Production Robert Bleifer Director, Culinary Editorial Lygeia Grace Recipe Developers Amy Stevenson, Emily Weinberg Tester Stephanie Stewart 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.

Hearst Magazine Media, Inc.

President Troy Young Chief Content Officer Kate Lewis Executive Vice President, Chief Financial Officer & Treasurer Debi Chirichella Secretary Catherine A. Bostron Chairman David Carey Publishing Consultants Gilbert C. Maurer, Mark F. Miller

Discovery

Chief Lifestyle Brands Officer Kathleen Finch General Manager, Content Acquisitions & Operations Jon Sichel

Vicki L. Wellington

Associate Publisher Wendy Nanus Associate Publisher, Marketing Kate English Mankoff Group Finance Director Christopher J. Tosti VP, Strategy & Business Management Rick Day

Advertising

LOS ANGELES NEW YORK Director Executive Account Directors Clemmy Closson, 310-664-2869 Shelley Cohn, 212-484-1452 Group Director, Hearst Autos Nancy Cooper, 212-484-1459 Anne Rethmeyer, 310-664-2921 Kate Piasecki, 212-649-2982 Director, Hearst Autos Lynn Ruane, 212-484-1444 Susie Miller, 310-664-2923 Director, Hearst Autos Advertising Sales Assistant Kyle Taylor, 212-649-3012 Natalie Wohl Business Manager Celeste Chun Executive Assistant to the Publisher & TEXAS Associate Publisher Heath Owens Wisdom Media Advertising Sales Assistants Leslie Werhmann, Lynn Wisdom Mady Basich, Lauren Mazzarisi 214-526-3800 MIDWEST Advertising Directors Amy Mehlbaum, 312-964-4917 David Posegay, 312-964-4953 Advertising Sales Assistant Hayley Slaught DETROIT Group Director, Hearst Autos Marisa Stutz, 248-614-6120

PACIFIC NORTHWEST Poppy Media Meghan Tuohey 415-990-2825 SOUTHEAST, MEXICO & TRAVEL DIRECTOR McDonnell Media, Inc. Erin McDonnell, 888-410-5220

HAWAII Account Manager Lola A. Cohen, 808-282-1322 HEARST DIRECT MEDIA Vice President, Christine L. Hall Account Manager, Gina Fyfe 212-649-2934

Advertising Production

Senior Operations Manager 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 Assistant Alice Lee

Creative Services

Creative Director Michael Fielding Art Directors Fred Allen, Jonathan Alvis Designer Hea Wang

Public Relations Executive Director of Public Relations Nathan Christopher

Customer Service Call: 888-495-7363 E-mail: PWMcustserv@cdsfulfillment.com Visit: service.thepioneerwomanmagazine.com Write: Customer Service Dept.

The Pioneer Woman Magazine PO Box 6000, Harlan, IA 51593

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miss es’ . petite . wo me n’s . t a ll JJI L L .COM

WELCOME

PHOTOS: BUFF STRICKLAND.

Fall in L��!

hat a year it’s been so far! I don’t know about you, friends, but I am more than ready for fall to arrive. Aside from cooler weather and the turning of the leaves, this season also brings along a routine and rhythm that seem to be missing in the summertime. Now that Alex has started her job in Dallas, Paige has headed back to college and Bryce and Todd are starting school and football (go, Huskies!), we can all settle in, enjoy a little predictability and have some fun!

The first half of 2019 will go down in my own history as the busiest of my life (so far, at least). Writing my sixth cookbook, The New Frontier, was a big part of that; in this issue, you’ll get a peek at what a typical day of shooting looks like! (Spoiler: There’s lots of snacking.) I also had cooking shows to shoot, new products to work on and many different activities with the kids. By the time July was over, not only had I marked a huge number of things off my to-do list, but Ladd had also finished a substantial chunk of his summer work, which included harvesting and hauling hay, weaning calves, shipping…and getting up at 4 a.m. for two months straight. On August 1, we looked at each other with half-mast eyes, laughed at how bonkers the past six months had been and reflected on how we’d both made it through by the skin of our teeth. It sounds a little dramatic, but

that’s what life in agriculture (with a cookbook thrown in!) is like when summer draws to a close.

When Ladd and I are both painfully busy and going in a million separate directions, we keep our heads down and power through—but we are at our best when we have time together.

Our 23rd anniversary is in September, and even though the number itself isn’t symbolically significant, we absolutely plan to celebrate. And by “celebrate,” I mean a dinner of all the foods we love (see page 79) and, probably, a movie marathon.

He likes action movies and Jane Austen; I like political thrillers and romantic comedies. Plenty of choices!

This issue is full of so many things I love. Cowhide rugs, for one: They’re versatile and indestructible! Lasagna, for another: I’ll show you a few interpretations. Coffee desserts: I’ve loved them since my freshman year in college when I discovered coffee Häagen-Dazs. Halloween: Wait till you see how a small town celebrates.

And my greatest love: Ladd. After much consideration, and weighing all the pros and cons, I have decided that I’ll keep him.

Happy fall!

Talk te!

Ree answers your questions about her recipes, style, home life and more.

I love your cookbooks!

How do you decide what recipes go in them?

—Brooke Clarke, Ansbach, Germany

I look for dishes that are fun, flavorful and colorful, and then I ask myself: Is this something that I’m madly in love with and/or do my kids and husband love it? If I can’t answer yes to either question, the recipe doesn’t make the cut. It’s a fun—but occasionally stressful!—process. You can read more about how I created my latest cookbook, The New Frontier, on page 12.

Do you have any quick and easy breakfast recipes for back-to-school season?

I’m a big fan of egg bites, whether I make them in a mini-muffin pan or an Instant Pot (my new cookbook has a recipe). I whip up a big batch, then let them cool and stick them in the freezer so I can reheat them later. I’ve actually started selling egg bites in grocery stores—I’m so excited! Look for a veggie and a chorizo version in the freezer section: On busy mornings you can pop them in the microwave for a minute and they’re ready. They’re protein-packed and portable, which is what we need in my house.

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THE PIONEER WOMAN MAGAZINE FALL 2019

COOKBOOKS: BEN GOLDSTEIN/STUDIO D.

—Georgine Jeffries, Charlotte, NC

How should I scale up a recipe for a large family?

—Desmine Kee, Copperas Cove, TX

I generally double or triple a recipe, and my favorite dishes to do this with are casseroles, like my Creamy Chicken Spaghetti Casserole (find it on thepioneerwoman.com) or a lasagna (see page 84 for recipes). If I’m going to go through all the work of chopping vegetables, grating cheese and cooking meat, I want to get more bang for my buck, so I hardly ever make just one casserole!

Do you remember when you got your first pair of cowgirl boots? What did they look like?

—Angela Smith, Cedar Rapids, IA

It was definitely after I met Ladd! If memory serves, they were a little boring. I thought I was doing the right thing by staying understated because I wasn’t really a cowgirl, but they were brown and drab.

I think I wore them once. I got my first pair of cute cowgirl boots when my girls were little. I have five or six pairs now! (OK, seven.)

ave a

questin r f Ree?

What made you start loving basset hounds?

Send it to askree@hearst.com.

BOOTS: BUFF STRICKLAND.

—Sandi Gant, Wichita Falls, TX

My first dog, when I was 3 years old, was a basset hound.

And a basset hound was the first dog Ladd and I got as a married couple. I’ve loved bassets all my life! Their excess skin, floppy ears, droopy eyes and hilarious personalities keep me entertained and make my heart leap.

FALL 2019 THE PIONEER WOMAN MAGAZINE

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Surprise!

Yu can make jam in here.

What is your skin-care routine?

It’s a pretty easy one, because if there are too many steps I tend to get lazy. I use a mild gel cleanser from Aveda or Epionce all over my face and neck (it has to be mild enough for my eyes), then an all-purpose moisturizer with a good sunscreen. I also love oil-free Neutrogena makeup wipes to use throughout the day for a quick swipe under the eyes. Simple!

What less obvious things do you like to make in an Instant Pot? —Jacquie Osborn, Otisville, MI

My favorite things to make in the Instant Pot are pot roast and brisket—they’re done in a fraction of the time it would normally take. The other things I make are jam and hard-boiled eggs. You can also make dulce de leche—just use sweetened condensed milk and cook it in mason jars until it’s deep golden brown and delicious.

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Pink Grapefruit Oil-Free Cleansing Wipes, $8.50; neutrogena.com

JAM: GETTY IMAGES. INSTANT POT: RYAN DAUSCH.

—Carissa Cabrera, New York CIty

What is Halloween like out on the ranch?

Get Ree’s cover look!

Here are two pretty tops similar to the blouse Ree is wearing on the cover.

TUNIC AND PEASANT TOP: RALPH SMITH.

—Katharine Albritton, St. Louis

When the kids were little, Ladd and I would go into town and take them trick-or-treating. I have the best memories of carrying them in their costumes and even pulling them in red wagons around the neighborhoods. Now we do a big celebration during the day at The Merc (see page 106). And on Halloween night, you’ll find us parked in front of a scary movie (Halloween is a classic) with snacks like popcorn and brownies.

Beatrix Tunic, $260; johnnywas.com

Embroidered ¾ Sleeve Peasant Top, $60; luckybrand.com

G�t the Pi�ture!

Ree shoots her own cookbooks! Go behind the scenes on one delicious day. small but mighty team of friends who helped me with everything from getting groceries to antiques shopping, to chopping, to styling, to lighting, to cleanup. It took us 14 full days of shooting to finish all the recipes, which we spaced out over a period of six months. Take a look at just one of our shoot days.

9:16 a.m. Breakfast was an iced coffee

9:39 a.m. First up: foil-packet teriyaki shrimp. We already shot it a few days ago, but I didn’t think the photo looked quite saucy enough. We’re not afraid to reshoot!

9:41 a.m. Trey Wilson, my culinary right-hand man, rearranges the ingredients with his trusty tweezers. There’s no better tool for a wayward pea!

9:55 a.m. Onward and upward: Next is a reshoot of kung pao cauliflower. We shot it the day before on a Jadeite plate and the colors didn’t agree. Blue is better for this dish!

10: 01 a.m. My friend and longtime

10: 05 a.m. Kung pao needs more sauce

and a Diet Dr Pepper, and some leftover lemon pasta from yesterday’s shoot. Look at the list of recipes we have to knock out today!

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THE PIONEER WOMAN MAGAZINE FALL 2019

assistant, Haley Carter, gathers props. She picks up great vintage pieces at antiques stores in Tulsa, and she makes sure each recipe has a different look and feel. (She also introduced us to yacht rock, a genre of ’80s music. It’s perfect!)

so the photo will be super irresistible! “Sailing”

by Christopher Cross plays in the background.

We have yesterday’s “wrong” photo of the dish nearby to use as a cautionary tale.

PHOTOS: KEVIN J. MIYAZAKI.

I love writing cookbooks, and I especially love the process of cooking and photographing each recipe.

For my first cookbook (back in 2009!), my best friend Hyacinth helped me. We managed to pull it off with seven children running around my kitchen, and I barely met the deadline. It was crazy-fun! For my new (sixth!) cookbook, The New Frontier, I assembled a

10: 08 a.m. Trey wrangles some stray peanuts and we take another shot.

10:31 a.m. I stir up the

base recipe. Tiffany Taylor, our culinary assistant, made a slew of hard-boiled eggs in the Instant Pot earlier. So easy!

10:10 a.m. That’s the ticket!

10:15 a.m. Next up: a trio of egg salads.

At this point I only have the base recipe in mind.

I’m making up variations on the fly!

10:35 a.m. Matthew, Tiffany’s 10:40 a.m. We settle on three husband, originally signed on to help with dishes and overall cleanup. He wound up helping me with lighting!

He’s basically a renaissance man.

11:10 a.m. Making mint whipped cream for the icebox cake. In this cookbook you’ll never see both my hands in the same photo… for obvious reasons!

kinds of egg salad: veggie, Cobb and Sriracha. Tiffany takes notes so I can make sure the right ingredient amounts wind up in the book.

11:18 a.m. I’m supposed to be crushing chocolate-mint cookies for the topping, but they’re too irresistible. Time for a snack!

(Soundtrack: Toto’s “Rosanna”)

10:59 a.m. I move on to

a chocolate-mint icebox cake while Tiffany arranges the egg salad for its final beauty shot. We have to multitask!

11:30 a.m. Back to the egg salad for the

beauty shot! It’s scooped into radicchio, endive, and butter lettuce and is ready for its close-up.

FALL 2019 THE PIONEER WOMAN MAGAZINE

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11:55 a.m. Aaand…back to the

icebox cake! This is a “swap-in,” meaning that Trey made it last night so it would have proper chill time before we shot it.

12:17 p.m. I grab a fork from our

utensil bin and chow down on some egg salad. (We only use the utensils one time before washing—no double-dipping!)

12: 30 p.m. We stick the rest of the

egg salad in the fridge for whoever wants to take it home. Leftovers are the best part.

12:43 p.m. Trey is scooping 12:34 p.m. Step one of the chicken–wild rice soup.

I originally wrote it for turkey but decided chicken thighs would be more everyday and practical.

out seeds to prepare for a smashed cucumber salad while Tiffany starts searing chicken for the soup.

12:50 p.m. Matthew and

I take a look at the difference his lighting makes on a photo. Lunch passes us by; we don’t have time to stop and dine! (Fortunately we have snacked along the way.)

12:51 p.m. Matthew points out the

cracked rim on my lens. It slipped out of my hand on another shoot day and hit the floor.

Hey, at least the glass didn’t break!

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THE PIONEER WOMAN MAGAZINE FALL 2019

1 p.m. We still have three more hours of shooting in front of us, but we have fun together.

That makes all the difference. (And more egg salad for me!)

Kung Pa Cauliflwer

Prep time: 25 minutes H Total time: 25 minutes H Makes: 2 to 4 servings

SAUCE 1/ 3 cup reduced-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon chili paste (sambal oelek), or more to taste 3 garlic cloves, minced Grated zest and juice of 1 lime 1 tablespoon grated fresh ginger 1 teaspoon sesame oil

STIR-FRY 1½ tablespoons cornstarch 3 tablespoons peanut oil 1 head cauliflower, stem removed, cut into small florets 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 zucchini, cut into small dice 6 small dried hot chile peppers (sold in the Asian foods aisle) 6 green onions, sliced ½ cup unsalted peanuts Fresh cilantro, for topping

1 First, make the sauce: In a small pitcher, mix all the ingredients. Set aside.

2 For the stir-fry: In a separate pitcher, lightly whisk the cornstarch and ½ cup water with a fork to make a slurry. Set aside with the sauce.

3 In a large cast-iron skillet, heat the peanut oil over medium-high heat. Add the cauliflower and cook, stirring, for about 30 seconds.

4 Add the bell peppers, stir and cook for another 30 seconds. Add the zucchini, chile peppers and half of the green onions and cook, stirring, until the cauliflower has softened slightly and begins to char, about 4 minutes.

5 Pour in the sauce and the slurry along with an additional ½ cup water. Reduce the heat to low and cook, stirring constantly, until the sauce is thick and the veggies are coated, about 1 minute. They should be cooked through but not mushy at all.

Add another splash of water if the sauce is too thick.

6 Add the peanuts and toss to coat.

Taste and add more chile paste if you like things spicier.

7 Serve with the rest of the green onions and cilantro sprinkled on top. (Avoid eating the chile peppers, as they are fiery hot!)

Cookbook Giveaway You could win one of 10 signed copies of my new cookbook!

Go to thepioneerwomanmagazine .com/newfrontiersweeps to enter.

$30, HarperCollins

FALL 2019 THE PIONEER WOMAN MAGAZINE

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“The Angel’s Share” Is Bourbon That Evaporates From The Barrel.

When You Visit, Breathe Deep.

KentuckyTourism.com

PHOTO: BUFF STRICKLAND. BORDER: GETTY IMAGES.

Pioneer Style

When Ree started dating Ladd, she discovered, much to her delight, that the cowboy hat wasn’t just a look—he was (and is) a cowboy through and through! See some of his go-to gear on page 19.

FALL 2019 THE PIONEER WOMAN MAGAZINE

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Double Turquoise Necklace, $20; themercantile.com

Ree’s lk Women’s Multi Plaid Flannel Shirt, $55; landsend.com Gold Earrings, $10; hm.com

Ingrid Knotted Tote, $148; freepeople.com The Skinny Hidden Message Jeans in Bowery Wash, $100; shopskinnygirl.com

“ f ’m ging t wear a plaid flannel shirt, ’m ging t have sme fun with it! ”—Ree 18

THE PIONEER WOMAN MAGAZINE FALL 2019

Lapra Boots, $170; korkease.com

PHOTOS: KEVIN SWEENEY/STUDIO D; STYLING: MIAKO KATOH.

The Clean Silk Cami, $75; everlane.com

PIONEER STYLE

Take

Ree and Ladd don’t typically dress alike—but they both love a cozy plaid shirt! Here’s how they’d style it.

Blue Drummond Ranch Trucker Hat, $16; themercantile.com

Ladd’s lk Men’s Traditional Fit Multi Plaid Flagship Flannel Shirt, $55; landsend.com

Full Swing Armstrong Active Jac, $130; carhartt.com

Deerskin Work Gloves, $22; themercantile.com Cabazon Belt, $38; levi.com

Regular Fit Dalton Jeans, $29; wrangler.com

“Yu can’t beat a plaid shirt and Carhart jacket.”—Ladd

Quint Cowboy Boots, $150; justinboots.com

FALL 2019 THE PIONEER WOMAN MAGAZINE

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Another Look More Styling ideas for fall!

Animal Print Scarf $24.95

IN PA RT N ER SH IP WI T H

Animal Print Wristlet $24.95

Perfect Cardigan

Tortoise Layered Necklace $24.95

Missy/Petite

$49.95 Women’s

$54.95

Mixed Metal Drop Earring $9.95

Signature Slimming® 5-Pocket Jean Missy/Petite

Essential Shirt Missy

$44.95

$59.95

Women’s

Women’s

$49.95

Animal Print Watch $19.95

$64.95 Animal Print Tote $49.95

Animal Print Socks $6.95

For more fall outfits, visit

christopherandbanks.com/falloutfits

FALL FOR EASYGOING STYLE receive

15 OFF

$

a purchase of $40* visit: christopherandbanks.com/ thepioneerwoman

Ree gives classic collegiate wear an A-plus!

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THE PIONEER WOMAN MAGAZINE FALL 2019

PHOTOS: KEVIN SWEENEY/STUDIO D; STYLING: MIAKO KATOH.

R

ee’s uniform is a floral top and jeans, but she’s always happy to put on a good varsity sweatshirt—“the classic vintage-looking kind with big bold letters,” she says. She’s not the only fan: Ever since Harvard baseball players sewed giant Old English H’s onto their jerseys in 1865, letterman jackets and sweaters have been an iconic part of American style.

Ree has so many shirts from Texas A&M (her daughter Alex’s alma mater) and the University of Arkansas (now home to her other daughter, Paige) that she rarely finds time to wear the ones from her own college, USC. But as much as she loves all of these, nothing compares to her older brother’s letterman jacket, which she wore in high school. “I thought I was the coolest.” Check out some of her favorite picks.

PIONEER STYLE

Paige’s schl!

Sweatshirts & Tees We can thank Russell Athletic for giving us the first crewneck sweatshirt. The founder’s son created the all-cotton tops in 1930 as an alternative to itchy wool football jerseys. They’ve remained a classic ever since.

American Eagle Tailgate Women’s Arkansas Crew Sweatshirt, $60; ae.com

American Eagle Tailgate Women’s OSU Cowboys Zip Hoodie, $85; ae.com

University of Oklahoma 1937 Road Jersey, $215; ebbets.com

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Sweaters

Believe it or not, the first college sports uniforms consisted of a sweater (usually a cardigan) and thick pants. This kept the players warm—though also sweaty—on the field.

USC Pennant Sweater

by Hillflint, $85; uscbookstore.com

Women’s Texas A&M Letter Sweater, $90; hillflint.com

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THE PIONEER WOMAN MAGAZINE FALL 2019

Colosseum Michigan State Spartans Women’s Green Had Me At Hello Long Sleeve Cardigan, $50; rallyhouse.com

PIONEER STYLE

Jackets

Eager for more ways to show their school pride, players started looking for alternatives to their sweater jerseys, and by the 1930s, the letterman jacket, with a wool body and leather sleeves, arrived.

American Eagle Tailgate Women’s Arizona State Bomber Jacket, $90; ae.com

Colosseum Wisconsin Badgers Women’s Red Half-Pipe Varsity Full-Snap Hooded Jacket, $65; fansedge.com

Nebraska Cornhuskers Fanatics Branded Letterman Varsity Tri-Blend Jacket, $80; fanatics.com

FALL 2019 THE PIONEER WOMAN MAGAZINE

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A New Try a new kind of leaf peeping: Check out these pretty, nature-inspired accessories.

Bamboo Necklace, $120; wedreamincolour.com

Brass Eucalyptus Pendant, $60; inkalloy.com

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THE PIONEER WOMAN MAGAZINE FALL 2019

PHOTOS: ALISON GOOTEE/STUDIO D; STYLING: JULIE FLYNN.

Monstera Leaf Statement Necklace, $38; kindredcompanygoods .etsy.com

PIONEER STYLE

Gold Leaves Earrings, $15; worldmarket.com

Fern Leaf Bracelet, $47; modernflowerchild.com

Pinion Twosome Ring, $87; ericaanenberg.com

Leaf Acetate Fashion Statement Earrings, $21; baublesky.etsy.com

Wisteria Drop Brass Earrings, $60; inkalloy.com

Copper Oak Leaf Ring, $22; redtruckdesigns .etsy.com

Plumeria Fade Bracelet, $143; catherineweitzman.com

Hand-Painted Faux Leather Leaf Earrings, $32; audrastyle.com

Palm Leaf Earrings, $48; mstreetstudio.com

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PIONEER STYLE

Let’s Get Nude!

These barely-there nude lipsticks make your lips look like themselves—only better!

Light Skin

ou’d think finding the right nude lipstick would be easy, right?

I figured I’d just pick a shade close to my own lip color and that would be that. But it’s not so simple! The shade can’t be too dark or it’ll look too harsh next to my skin. If it’s too bright, it’ll clash with my hair.

The struggle! Here’s a little guide to help: These lipsticks f latter almost everyone— just pick the best one for your skin tone.

—Ree

Y

Fair-skinned ladies: Go one shade darker than your natural lips and avoid taupe and beige. Those can make you look—eek!—like the walking dead.

Covergirl Exhibitionist Cream Lipstick in Tempting Toffee, $6; walmart.com

Colour Riche Lipcolour in Fairest Nude, $9; lorealparisusa.com

Super Lustrous Lipstick in Pink Cognito, $9; revlon.com

Medium Skin

Hey, redheads!

Rosy or deep pink–based colors brighten skin and accentuate freckles best.

Rouge Cream Lipstick in Charmer, $13; sephora.com

Maybelline New York Color Sensational Inti-Matte Nudes Lipstick in Toasted Truffle, $7.50; ulta.com

Colour Riche Collection Exclusive Nude Lipcolour in Eva’s Nude, $9; lorealparisusa.com

Matte Lipstick in Velvet Teddy, $19; maccosmetics.com

Dark Skin

Rich berry shades that seem vampy on fair skin make ideal nudes for deeper tones. Warm brick colors and rosy browns are also flattering.

For a soft, natural effect, apply nude lipstick with your fingertips, says New York City makeup artist Ashleigh Ciucci.

28

Color Sensational The Buffs Lipstick in Untainted Spice, $7.50; maybelline.com

THE PIONEER WOMAN MAGAZINE FALL 2019

Lux Lipstick in 27, $7.50; colourpop.com

Matte Lipstick in Taupe, $19; maccosmetics.com

LIPSTICKS: ALISON GOOTEE/STUDIO D; STYLING: MICHELLE LONGO. LIP MARKS: GETTY IMAGES.

Rose-toned deep beige is best for most medium skin tones.

If your skin skews olive, try a beige that’s more peach or gold.

THE HISTORY OF

F R O M H U M B L E B E G I N N I N G S T O T H E S O U N D O F A N AT I O N

STORIES OF

FILLED WITH

STUNNING

LEGENDARY

INTERVIEWS WITH STARS

HANK WILLIAMS

PHOTOGRAPHS

SINGERS & SONGWRITERS HIS TRAGIC HONKY TONK LIFE

INCLUDING

MERLE HAGGARD GARTH BROOKS ROSANNE CASH

DOLLY PARTON HER RISE TO FAME

AND MORE

Published by

The official companion volume to the PBS series

AIRING 9/15 ON PBS

KNOPF

Own on Blu-Ray, DVD, and Digital HD. Soundtrack available on CD, LP, and as a digital download.

PHOTO: TRAVIS HUGGETT.

Welcome Home

Imagine how much more fun you’d have getting your bills if your mailbox looked like this! Check out some other unusual mailboxes on page 51.

FALL 2019 THE PIONEER WOMAN MAGAZINE

31

It’s easy to see why you should choose GEICO. With great rates to save you money, access to a licensed agent anytime 24/7, and a 97% customer satisfaction rating, there are a lot of great reasons why GEICO is the easy choice for your insurance needs.

NEED MORE CONVINCING? Customers rate GEICO 4.5 out of 5

Get a fast, no-obligation quote and find out for yourself.

Some discounts, coverages, payment plans and features are not available in all states, in all GEICO companies, or in all situations. Customer satisfaction based on an independent study conducted

by Alan Newman Research, 2018. Rating information based on customer reviews found on geico.com. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko image © 1999-2018.© 2018 GEICO

WELCOME HOME

A Beginner’s Guide to

Houseplants

DABITO.

Anyone—yes, anyone—can keep a plant alive with these expert tips.

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A

s much as Ree loves to garden outdoors, she admits she’s not the best at keeping plants alive inside. “For some reason I always seem to forget about houseplants,” Ree explains. “My mother-in-law, Nan, on the other hand, was great at the houseplant game. She passed away last year, and an indoor tree she had maintained for years is still flourishing.” The secret for most of us is to choose plants that require minimal watering and only as much sunlight as your room can offer. Luckily, you can find dozens of plants that are tough, low-maintenance and pretty— starting with the 12 here!

No Fail

Starter Plants

Hoya

Peperomia

This fast-growing plant has shiny leaves that trail down, making it a smart choice for a hanging basket. Plant it in a mix of pine bark nuggets and potting soil and it can live for years.

This tropical plant is also called radiator plant because it loves warmth. It comes in many varieties, each with a distinct leaf pattern. A basic potting mix with a little organic fertilizer is all it needs.

Echeveria

Agave

Rosettes of colorful leaves are distinctive to this small succulent. It needs very little water (a good soaking every couple of weeks is fine), so it’s a great option if you’re forgetful!

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THE PIONEER WOMAN MAGAZINE FALL 2019

This succulent is possibly the easiest plant to keep alive: It basically thrives on neglect. It loves bright light and is known to live so long, it’s also called century plant!

Dracaena

Dracaena comes in many sizes, with the largest ones growing up to 10 feet tall! Don’t worry if it wilts and the leaves turn brown at the tips: It will come back to life after being watered.

ZZ Plant

The ZZ plant is native to Africa, so it’s used to drought; you only need to water it every few weeks. It also loves low humidity, so it does just as well in air-conditioning as it does in dry heat.

HOYA, ECHEVERIA, HAWORTHIA, POTHOS, JADE PLANT, PHILODENDRON, WATER DROPLETS, SUN, WATERING CAN, TROWEL, SOIL AND PERLITE: GETTY IMAGES. PEPEROMIA, ZZ PLANT AND PONYTAIL PALM: GAP GARDENS. DRACAENA AND FERTILIZER: ALAMY. AGAVE AND SNAKE PLANT: SHUTTERSTOCK.

WELCOME HOME

Haworthia

Pothos

STARTER TOOLS

This mini aloe look-alike has succulent stems with a unique white pattern. A hearty plant, it’ll easily survive being knocked over, and if it turns yellow, you can just give it a little less sun.

A perfect houseplant for beginners, this trailing vine with heart-shaped leaves thrives in wet or dry soil—and sometimes even in no soil at all! Some people grow it in just water.

Watering can with a long, narrow spout for precise watering

Small trowel for mixing soil and filling pots

Snake Plant

Jade Plant

Potting soil or garden soil for planting

Fish emulsion fertilizer for feeding plants

This plant’s stiff, upright, dark green leaves and dramatic stripes make it a popular pick. It can grow up to 8 feet tall and withstand temperatures as high as 90 degrees Fahrenheit.

Philodendron

This small tree with puffy leaves can handle a lot of light. Make sure not to overwater it: Too much moisture will rot the roots. You’ll know it’s thirsty if leaves drop off the stem.

Perlite or kitty litter for boosting soil drainage (key for succulents)

Ponytail Palm Light and Water Key

This plant lets you know when you’re not treating it right: The leaves turn yellow with too much sun and droop in parched or soggy soil, but it will recover quickly. It’s a fan of low light.

This slow grower forms tufts of leaves atop a bulbous cartoon-like stem and can reach 6 feet tall if fertilized regularly. Because the stem stores water, you don’t need to water it often.

Low

Infrequent

Medium

Occasional

Bright

Frequent

FALL 2019 THE PIONEER WOMAN MAGAZINE

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Pots and Plans Get started with one of these fun planters!

Planters Large Gradient Cement Planter, $22; kailochic.com

Coastline Small Blue and White Planter, $11; cb2.com

Birdhouse Succulent Planter, $80; uncommongoods.com

Wall Planters

Juliano Large Pocket Terracotta Wall Planter, $28 for a mixed set of four; wayfair.com

Ceramic Skull Planter, $93; allmodern.com Copper Half Round Planter, $70; williams-sonoma.com

Hanging Planters

Closed Mondays Hanging Planter, $94; westelm.com Sloth Hanging Planter, $52; etsy.succulentartworks.com

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THE PIONEER WOMAN MAGAZINE FALL 2019

PLANTS: GETTY IMAGES.

Natural Cork Hanging Planter, from $74; melanieabrantes.com

WELCOME HOME

Rooms to

Grow

Make a statement with your plants by putting them in unexpected spots.

Wall

PHOTOS, COUNTERCLOCKWISE FROM TOP: KAELEY YOUD, ALINA FASSAKHOVA, DABITO.

Think of plants as living artwork: They deserve a spot on a wall just as much as paintings and photos do. Display them on floating shelves or from wall-mounted pots, and mix upright plants with trailing ones to give your room a lush look.

Fireplace

Bathroom

Get creative with an unused fireplace and fill the hearth and surrounding area with a grouping of plants of varying heights.

They’ll help make the fireplace even more of a focal point.

Certain plants, like snake plant and aloe vera, thrive in humidity, so placing them in your bathroom helps them to grow—and freshens up the space!

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WELCOME HOME

Book Smarts Some of us can never have enough cookbooks.

Here’s how to collect them like a pro.

RALPH SMITH.

Turn the page to read about Ree’s favorites!

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ee’s love of cookbooks goes way back, starting when she was obsessed with a Nancy Drew cookbook as a little girl. “There was a recipe for making your own fortune cookies with mysterious messages inside,” she recalls. “My mom and I tried to make them, and we failed miserably—ha!—but it’s still such a strong memory for me.”

Of course, Ree has had better success with recipes since then, but her passion for cookbooks is still strong, especially after writing so many of her own. (Her sixth, The New Frontier, comes out in October!)

“Aside from filming my TV show, creating a cookbook is the hardest thing I do,” she says. “When I see a good cookbook now, I want to give a little bow—I know how much work goes into it.”

Ree’s Must-Reads just mention as a little sidebar

Helen Corbitt’s Cookbook

Joy the Baker

The New Portuguese Table

“Helen was the head of food service at Neiman Marcus in the 1950s and ’60s.

My mom’s generation loved her— and so do I!”

“Joy is a good blogging friend from the early days, and her creations are so special and irresistible.”

“It’s a feast for the senses. Even if you don’t know much about Portuguese cooking, you’ll drool over every page.”

How to Cook Without a Book

The New Basics Cookbook

Barefoot Contessa Family Style

“Another one my mom loved.

Simple but stylish food!”

“This was my first Barefoot Contessa cookbook, and it’ll always be my favorite because it’s the kind of food I love to cook.”

by Pam Anderson

“One of my very favorite cookbooks ever, and I had it well before I met Pam and we became good friends.”

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THE PIONEER WOMAN MAGAZINE FALL 2019

by Joy Wilson

by Julee Rosso and Sheila Lukins

by David Leite

by Ina Garten

RALPH SMITH.

by Helen Corbitt

WELCOME HOME

Katie Lee

Betty Crocker’s New Picture Cook Book “My grandma gave me her copy of this book and I just love it.”

Ina Garten

MASTERING THE ART OF FRENCH COOKING: MARKO METZINGER/STUDIO D. BETTY CROCKER’S NEW PICTURE COOK BOOK: RALPH SMITH. THE DALLAS JUNIOR LEAGUE COOKBOOK AND BETTY CROCKER’S COOKBOOK: DEVON JARVIS/STUDIO D. RUTH JACKSON’S SOULFOOD COOKBOOK: BURNSIDE RARE BOOKS.

Mastering the Art of French Cooking “It’s amazing after all these years that Julia Child’s recipes are still so spot-on and flavorful.”

Eddie just came out with a great new cookbook, Game-Day Eats!

Eddie Jackson

Stars’ Old Faves

Ted Allen

The Dallas Junior League Cookbook “The person who gave me this book filled it with Post-its marking the recipes I should cook.”

Ree’s Food Network friends tell us about their most beloved vintage cookbooks.

Valerie Bertinelli

Ruth Jackson’s Soulfood Cookbook “I have my grandmother’s copy from 1978. When you go through it, you see lots of old-school Southern cooking, like chitlins and collards.”

Molly Yeh

Manna from Heaven!

“I love all the church cookbooks my mother-in-law gave me, but this one stands out.”

Betty Crocker’s Cookbook “I still have the Betty Crocker cookbook my mom used when I was growing up, with all of her notes scribbled on the pages and recipes clipped from the local newspaper tucked inside. It’s become a scrapbook that takes me back to our time together in the kitchen.”

The Cookbook Doctor It’s possible to love an old cookbook to death—and Deborah Karchmer’s job is to bring it back to life. Her Houston business, Bella Becho Book & Print Bindery, specializes in restoring old cookbooks so they open and close like new. Repairs aren’t cheap—they can cost hundreds of dollars, depending on the size of the book—but saving an heirloom from your grandmother? Priceless. bellabecho.com

Before

After

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These cookbooks are selling for serious dough!

$900

$2,400

$6,500

$7,500

$11,400

$18,450

$22,000

$22,000

$23,750

American Cookery

by James Beard James Beard wrote more than 20 books; this one, from 1972, was his ode to regional American food, including mock apple pie (with crackers in place of apples) and squirrel fricassee. Beard inscribed this copy to the mayor of Baltimore.

Gulf City Cook Book Why would a little cookbook from a Methodist Episcopal church in Mobile, AL, cost this much?

It’s from 1878 and includes the first known recipe for jambalaya. It’s for sale by Yesterday’s Gallery in Connecticut.

American Cookery

by Amelia Simmons This 1796 cookbook was the first published by an American on American soil, and it pioneered terms like cookie (spelled “cooky”) and hoecake.

Copies are rare; this record sale was from an auction in 1984.

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THE PIONEER WOMAN MAGAZINE FALL 2019

“The Settlement” Cook Book by Lizzie Black Kander This book was first published in 1901 as a fund-raiser for the Milwaukee-based Settlement House, an organization that helped immigrants (mainly Jewish) assimilate. About 40 editions followed, but this copy was part of the tiny first print run.

What Mrs. Fisher Knows About Old Southern Cooking

by Abby Fisher Abby Fisher was a successful caterer and jam maker in San Francisco, and her 1881 cookbook is one of the first known to be written by an African American author. Many copies were destroyed in the San Francisco fire of 1906, so this first edition is rare.

The Bar Tender’s Guide

by Jerry Thomas Raise a glass to Jerry Thomas, who published the first known cocktail book, in 1862. The 600-recipe collection includes the first written recipes for a flip, a fizz and a sour, and this first edition is one of only 16 known copies.

Les Diners de Gala

by Salvador Dalí Plenty of celebrities have published cookbooks, but Dalí’s 1973 book stands out because of his surrealist illustrations that accompany recipes from restaurants like Maxim’s in Paris.

This one is for sale by the Manhattan Rare Book Company.

Mastering the Art of French Cooking, Volumes One and Two by Julia Child and Simone Beck These two books, published in 1961 and 1970, remain on many collectors’ lists, and these first editions are extra special: They were owned by Avis DeVoto, one of the editors.

Both are signed, and volume one is full of Avis’s penciled-in marks and changes.

Jewish Cookery Book

by Esther Levy This 1871 cookbook is of interest to both Jewish scholars and cookbook aficionados: It’s the first specifically Jewish cookbook published in the United States.

AMERICAN COOKERY (BEARD): LIBRARY OF CONGRESS, RARE BOOK AND SPECIAL COLLECTIONS DIVISION. “THE SETTLEMENT” COOK BOOK AND WHAT MRS. FISHER KNOWS ABOUT OLD SOUTHERN COOKING: DANA WEISE/PBA GALLERIES. LES DINERS DE GALA: MANHATTAN RARE BOOK COMPANY. GULF CITY COOK BOOK: MICHAEL MANZ. MASTERING THE ART OF FRENCH COOKING: SKINNER, INC. AMERICAN COOKERY (SIMMONS) AND THE BAR TENDER’S GUIDE: RABELAIS, INC. JEWISH COOKERY BOOK: RAPTIS RARE BOOKS.

What’s it worth?

WELCOME HOME

Ode to Joy Despite its name,

So you want to be a collector?

The Joy of Cooking had a heartbreaking start.

THE JOY OF COOKING: RABELAIS, INC. GREEN COUNTRY COOKBOOK: RALPH SMITH.

When Irma S. Rombauer wrote The Joy of Cooking in St. Louis, she wasn’t trying to create one of the best-selling cookbooks of all time— she was just trying to survive.

In 1930, a year before it was published, her husband died by suicide, and she needed to support herself. She taught cooking classes at a local women’s organization and loved to entertain, so she compiled a cookbook and used part of the money from her husband’s estate to self-publish 3,000 copies.

Irma’s mix of practical kitchen skills, everyday recipes and a touch of dry wit appealed immediately to home cooks, and just a few years later a publisher bought the rights to print more. Since the beginning, the book has been a family enterprise. Irma’s daughter and future coauthor, Marion Rombauer Becker, designed the original cover, an illustration of Saint Martha of Bethany, the patron saint of cooks, taming the dragon of kitchen drudgery with a broom and a handbag. (A book with this cover from the original printing recently sold for $32,000!) Irma, Marion and later

Here are some tips from the pros.

Save the jacket

For years, cooks often threw away dust jackets, so finding old ones in great shape isn’t easy. A jacket can raise the value hundreds of dollars.

Look for first editions

Check the copyright page: Some publishers print “first edition” there, or a string of numbers, usually 1 through 10; a 1 indicates a first edition.

Note the notes inside

Marion’s son, Ethan, guided the book through several revisions, and now Irma’s great-grandson, John Becker, and his wife, Megan Scott, have finished revising a ninth edition. Nearly 10 years in the making, the new edition will be released in November. “Because this is our family business, we felt a deep sense of obligation and a desire to take care,” says John. He and Megan tested hundreds of existing recipes and modernized the book with about 600 new ones, including kale salad, kimchi mac and cheese, and miso ramen.

Buy the Book!

Pay a visit to some of America’s best cookbook shops.

Boston

Los Angeles

Pasadena, CA

Stir stirboston.com

Now Serving nowservingla.com

Cook Books by Janet Jarvits Bookseller cookbookjj.com

Brooklyn

New York City

San Francisco

Lizzyoung Bookseller lizzyoungbookseller.com

Kitchen Arts & Letters kitchenartsandletters.com

Omnivore Books on Food omnivorebooks.myshopify.com

Chicago

Bonnie Slotnick Cookbooks bonnieslotnickcookbooks.com

Seattle

Read It & Eat readitandeatstore.com

Most vintage books lose value when someone writes in them, but cookbook collectors love inscriptions. Sylvia Plath’s copy of The Joy of Cooking was heavily marked up, which drove up the price to almost $5,500 in 2018.

Look for treasures

Check books for slips of paper, old photos or receipts. Brooklyn bookseller Lizzy Young once found a letter from a member of the Jewish resistance in a German cookbook.

Keep the grease away

Store cookbooks away from where you’re cooking. Even in a clean kitchen, books will get covered in a fine layer of grease that’s hard to remove, says Maine bookseller Don Lindgren.

Buy a church cookbook

Church and community cookbooks aren’t valuable to collectors per se, but they’re rich with local specialties.

Ree’s favorite: Green Country Cookbook by the Service League of Bartlesville, OK.

Book Larder booklarder.com

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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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Down Home Reads with Jodi Thomas

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Sargento® Reserve Series™ Shreds are aged up to 18 months for the fullest flavor. But they won’t last long once you open them.

Sargento® Shreds always start with blocks of 100% real, natural cheese.

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WELCOME HOME

Choosing

COWHIDE: HAYNEEDLE. BACKGROUND: SHUTTERSTOCK.

The best place for a cowhide rug is…every room in the house! Just ask Ree.

Ree never passes up a chance to decorate with a cowhide rug: She has them all over her house and her guest lodge. “Through the years, I’ve seen very few rooms that can’t be made better with cowhides,” she says. Why does she love them so? They’re stylish, sure, but they’re also super durable. “They don’t rip or stain—no matter how many muddy boots may walk on them!” While Ree gravitates toward traditional brown and white hides, she’s recently become a fan of the colorful dyed ones, too. Turn the page to see some of her favorites.

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A blue cowhide is unexpected and warms up the concrete floor in this modern Los Angeles dining room, conceived by the firm Black Lacquer Design. The rug also adds nice texture underfoot.

Metallic Turquoise on Off White Cowhide Rug, $229; luxurycowhides.com

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THE PIONEER WOMAN MAGAZINE FALL 2019

Natural Rugs Geneva Cowhide Yellow Rug, $500; bedbathandbeyond.com

Pink and Black Cowhide Rug, $229; luxurycowhides.com

DINING ROOM: BLACK LACQUER DESIGN; PHOTO: MARY COSTA.

Col�ful

WELCOME HOME

Cowhides aren’t big enough to cover large areas, but their unique shape and thinness make them perfect for layering. In this Washington, DC, living room, the design firm Studio Miel laid a classic brown and white hide over a neutral rug.

LIVING ROOM: STUDIO MIEL AND RILL AND ASSOCIATES ARCHITECTS; PHOTO: STACY ZARIN GOLDBERG.

Brown & White Ree’s fave!

Grand Canyon Collection Coffee/Ivory Faux Cowhide Rug, from $199; loloirugs.com

Koldby Cowhide Rug, $169; ikea.com/us

Hudson Hides Salt & Pepper Brown Cowhide Rug, $435; cowhidesdirect.com

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Metallic cowhides look luxe and the light-reflecting spots can really brighten up a space. This one picks up the shine of other metallic pieces in a Toronto craft room designed by Jane Lockhart Interior Design.

Isola Caramel Base Hide, from $1,199; arthide.co

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THE PIONEER WOMAN MAGAZINE FALL 2019

Storm Grey with Metallic Bronze Cowhide Rug, $792; saddlemans.com

Devore Metallic Cowhide Rug in Beige with Silver, $660; mossmanor.com

CRAFT ROOM: JANE LOCKHART INTERIOR DESIGN; PHOTO: GILLIAN JACKSON PHOTOGRAPHY.

M�tallic

WELCOME HOME

LIVING ROOM: OLAH DESIGN GROUP; INTERIOR DESIGN: MELINDA HEIDT OF M INTERIORS; HOME BUILDER: NEW ROSSLYN CONSTRUCTION; PHOTO: MIMI ERICKSON PHOTOGRAPHY.

A graphic black and white hide makes a bold statement in this traditional Atlanta living room by M Interiors.

Bla�k & White

Black and White Special Cowhide Rug, $704; highfashionhome.com

Black Cowhide Rug, $595; stfrank.com

Ree’s fave!

Pergamino Black Salt and Pepper Cowhide Rug, $238; overstock.com

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WELCOME HOME

These cute mailboxes have Ree’s stamp of approval!

Colorful Cottage

Blue Country Mailbox, $125; davesmailboxes.com

Brown Cow

Big Bass

Unique Hereford White Faced Bull Mailbox, $165; themailboxranch.com

Largemouth Bass Mailbox, $120; basspro.com

Old-Timey Tractor

CBK Tractor Post Mounted Mailbox, $186; wayfair.com

MAILBOXES: RALPH SMITH.

Stone Mill

Old Mill Mailbox, $150; stonebridgebypeg .etsy.com

Log Cabin

River’s Edge Log Cabin Mailbox, $140; basspro.com

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WELCOME HOME

K P I M N U P BLOOMS IN

Floral prints look great on pretty much everything—including fall pumpkins!

Simple Botanicals WHAT YOU’LL NEED White pumpkin ● Scissors ● Painter’s tape ●

● ●

PHOTOS: RYAN DAUSCH; STYLING: ASHLEY TOTH.

●

Leaf and flower stencils Foam pouncer Craft paint

1 Cut out and tape the largest leaf stencil to the pumpkin.

2 Using the pouncer, lightly dab the paint onto the pumpkin to fill in the stencil. Let dry, then remove the stencil and repeat in several other spots.

3 Repeat steps 1 and 2 with the other stencils, working from the big stencils to the small ones.

DecoArt Americana Reusable Adhesive Stencil in Fun Floral, $9.50; michaels.com Craft Smart Acrylic Paint in orange, $2; michaels.com

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Floral Monogram WHAT YOU’LL NEED ● ● ● ●

FolkArt Peel and Stick Painting Stencils 30459 Floral, $14; amazon.com Craft Smart Acrylic Paints in grass green, pink blast, bright red and purple, $2 each; michaels.com

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THE PIONEER WOMAN MAGAZINE FALL 2019

● ● ●

Flower stencils in various sizes Foam pouncer Craft paint

Use a pencil to draw a thick block letter on a pumpkin, then outline the letter with painter’s tape.

2 Cut out and tape the largest flower stencil inside the block letter.

3 Using the pouncer, lightly dab the paint onto the pumpkin to fill in the stencil. Let dry, then remove the stencil and repeat several times in different spots inside the letter.

4 Repeat steps 2 and 3 with the other stencils, working from the big stencils to the small ones until you completely fill in the letter.

1

Martha Stewart Crafts Adhesive Stencils 32269 19 Blossoms Design, $8; amazon.com

White pumpkin Pencil Painter’s tape Scissors

WELCOME HOME

Bold Bands

WHAT YOU’LL NEED ● ●

Modern Suzani Martha Stewart Crafts Adhesive Laser-Cut Layering Stencils, $10.50; michaels.com Craft Smart Acrylic Paints in turquoise and dark blue, $2 each; michaels.com

Orange pumpkin Painter’s tape

● ●

Flower stencils in various sizes Foam pouncer

1 Use painter’s tape to outline several thick vertical stripes or one thick horizontal stripe around the pumpkin.

2 To make vertical stripes: Tape a stencil inside one of the stripes. Using the pouncer, lightly dab paint onto the pumpkin to fill in the stencil. Let dry, then remove the stencil and tape it to the next section of the stripe. Continue until you fill

● ●

Craft paint Scissors

in the entire stripe, then repeat for the other stripes, alternating colors.

3 To make a horizontal stripe: Cut out the largest stencil and tape it inside the stripe.

Using the pouncer, lightly dab paint onto the pumpkin to fill in the stencil. Let dry, then remove the stencil and use it several more times within the stripe. Repeat with the two smaller stencils.

Martha Stewart Crafts Laser-Cut Layering Stencils Floral, $7; consumercrafts.com Martha Stewart Crafts Adhesive Stencils 32269 19 Blossoms Design, $8; amazon.com Craft Smart Acrylic Paints in purple and bright red, $2 each; michaels.com

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Ombré Petals WHAT YOU’LL NEED ● ●

Orange pumpkin Painter’s tape

● ●

Large flower stencil Foam pouncer

1 Tape the stencil to the pumpkin.

2 Using the pouncer, lightly dab the lightest paint onto the pumpkin to fill in the center petals.

3 While the paint is still wet, dab a darker paint just outside

Momenta Flowers Adhesive Fabric Stencil, $7; amazon.com Martha Stewart Laser-Cut Layering Stencils Floral, $7; consumercrafts.com Craft Smart Acrylic Paints in lavender, bright magenta, ocean breeze and white, $3 each; amazon.com

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THE PIONEER WOMAN MAGAZINE FALL 2019

●

Craft paint

the center petals, blending the paints as you go.

4 Repeat step 3 with an even darker color on the petals’ outer edges. Let dry, then fill in the stencil’s leaves (if applicable) with another color paint.

WELCOME HOME

WHAT YOU’LL NEED ● ●

Green pumpkin Thin paintbrush

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Colorful Vines Craft paint Scissors

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Painter’s tape Foam pouncer

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Small flower and leaf stencils

With the brush, paint a looping vine around the pumpkin. Let dry.

Cut out and tape the largest stencil to the pumpkin.

3 Using the pouncer, lightly dab paint onto the pumpkin to fill in the stencil. Let dry, then remove the stencil. Use it several more times around the pumpkin to fill in spaces between the vines.

4 Repeat steps 2 and 3 with the other stencils, working from the big stencils to the small ones, until you’ve filled in most of the pumpkin.

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Momenta Flowers Adhesive Fabric Stencil, $9; amazon.com Martha Stewart Crafts Laser-Cut Layering Stencils Floral, $7; consumercrafts.com Craft Smart Acrylic Paints in turquoise, ocean breeze, pink blast and purple, $2 each; michaels.com

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MASALA IN

MINUTES

In just minutes, make Chicken Tikka Masala so delicious it tastes like it took all day. Find it in the boxed-dinner aisle. foodnetworkkitcheninspirations.com

PHOTO: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAOLA ANDREA. BORDER: GETTY IMAGES.

Ree always keeps a jar of instant coffee on hand for baking—it gives this layer cake and frosting a rich coffee flavor. Find the recipe on page 91.

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Cowboys

VS

.

Cheesesteak Nachos with Chipotle Beans ¼ cup olive oil 2 large onions, thinly sliced Kosher salt and black pepper, to taste 2 garlic cloves, minced 1 15-ounce can pinto beans, drained and rinsed 1 chipotle pepper in adobo sauce, chopped, plus 2 tablespoons sauce Juice of 1 lime ½ cup fresh cilantro, chopped 1½ cups half-and-half 1 pound processed cheese (such as Velveeta), cubed 1 cup shredded mild cheddar cheese (about 4 ounces) Pinch of cayenne pepper 1 pound shaved steak 1 13-ounce bag tortilla chips ½ cup sliced pepperoncini, drained 60

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1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender and golden, 12 to 14 minutes. Transfer to a bowl and cover to keep warm. Reserve the skillet.

2 Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the beans, chipotle and adobo sauce and stir to combine. Add the lime juice, cilantro and ½ cup water and simmer until thickened, about 6 minutes. Keep warm over low heat.

3 In a second medium saucepan, heat the half-and-half over medium-low heat until just simmering. Whisk in the processed cheese a few cubes at a time until melted.

Whisk in the cheddar until the sauce is smooth and coats the back of a spoon, about 1 minute. Whisk in the cayenne. Keep warm over low heat.

4 Heat the remaining 1 tablespoon olive oil in the reserved skillet over high heat.

Peel the steak pieces apart and add to the skillet a few pieces at a time (let them curl up before adding more). Season with salt and pepper and cook until crispy around the edges and no longer pink, about 3 minutes. Roughly chop the steak in the pan with a metal spatula or tongs.

5 To assemble, spread a third of the chips on a platter and top with a third each of the beans, steak, onions, pepperoncini and cheese sauce. Build two more layers, ending at the very top with the last of the cheese sauce.

PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAOLA ANDREA.

Prep time: 45 minutes ★ Total time: 45 minutes ★ Makes: 8 to 10 servings

Cowgirls

HOME COOKING

There’s no wrong way to top your nachos.

Try these!

Yum, yum!

Crab Rangn Nachs

Prep time: 30 minutes ★ Total time: 30 minutes ★ Makes: 6 to 8 servings

Vegetable oil, for deep-frying 25 wonton wrappers, cut in half diagonally into triangles Kosher salt, to taste 2 tablespoons salted butter 1¼ cups half-and-half 1 8-ounce package cream cheese, cubed 2 teaspoons hot sauce, or to taste 2 6-ounce cans crab meat, drained 2 cups grated pepper jack cheese (about 8 ounces) 2 small bell peppers (red and/or yellow), diced 4 scallions, thinly sliced 3 tablespoons duck sauce

1 Heat 3 inches of vegetable oil (about 12 cups) in a large heavy-bottomed pot until a deep-fry thermometer reaches 350˚.

2 Working in batches, carefully lower the wonton wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Using tongs, remove the wontons to a paper towel–lined baking sheet to drain and immediately sprinkle with salt.

3 Melt the butter in a small saucepan over medium-low heat. Add the half-and-half and bring just to a simmer. Whisk in the cream cheese a few pieces at a time until melted. Add the hot sauce and whisk until very smooth.

Fold in the crab meat.

4 To assemble, place a third of the wonton chips on a platter and top with a third each of the cream cheese sauce, pepper jack, bell peppers, scallions and duck sauce. Build two more layers, ending at the very top with the last of the duck sauce.

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Healthy cooking made quick & easy, and now, with a touch of The Pioneer Woman Style!

Lux Vintage Floral, 6 Quart

Available exclusively at Walmart Includes the tempered glass lid and Ree’s exclusive recipes.

Join the Instant Pot Facebook Community, www.facebook.com/groups/instantpotcommunity

Lux Breezy Blossom, 6 Quart

HOME COOKING

’ Rees

Family Meals

PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: JENNA TEDESCO.

There’s something for everyone in this latest batch of dinners!

Turkey Swedish Meatballs with Cauliflower Mash

French Onion Potato Soup

Caprese Chicken Pasta

Skirt Steak with Blistered Green Beans

Loaded Chicken and Tater Tots

Spinach-Artichoke Calzones

Buffalo Chicken French Bread Pizzas

Instant Pot Carnitas with Cornbread

Kale Salad with Salmon

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STEP BY STEP 1

2

“This is a lighter version of two of my favorite comfort foods!”

Turkey Swedish Meatballs with Cauliflower Mash Prep time: 1 hour 10 minutes ★ Total time: 1 hour 20 minutes ★ Makes: 6 servings

CAULIFLOWER MASH 1 head cauliflower, cut into florets 4 garlic cloves, smashed Kosher salt, to taste ¼ cup light sour cream ¼ cup grated parmesan cheese 2 tablespoons salted butter Black pepper, to taste MEATBALLS 1½ pounds ground turkey 1 small onion, grated ¾ cup breadcrumbs ¼ cup milk ¼ cup fresh parsley, chopped, plus more for topping 2 teaspoons brown mustard ½ teaspoon kosher salt ¼ teaspoon black pepper Pinch of red pepper flakes 1 large egg plus 1 egg yolk SAUCE 2 tablespoons brown mustard 1 tablespoon Worcestershire sauce 2¼ cups low-sodium beef broth Pinch of ground allspice 2 tablespoons cornstarch ½ cup whole milk

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1 For the mash: Combine the cauliflower

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and garlic in a large pot, cover with water and season with salt. Bring to a simmer and cook until tender, 15 to 17 minutes. Drain the cauliflower and put in a food processor. Add the sour cream, parmesan and butter; puree until smooth. Season with salt and pepper and return to the pot.

Meanwhile, for the meatballs: Mix the turkey, onion, breadcrumbs, milk, parsley, mustard, salt, pepper, red pepper flakes, egg and yolk in a bowl.

Roll the turkey mixture into 1-inch balls and place on a baking sheet.

Refrigerate 10 minutes. Preheat the broiler. Broil the meatballs until browned, about 4 minutes.

For the sauce: Combine the mustard, Worcestershire sauce and 2 cups broth in a large skillet over medium-high heat and bring to a boil. Stir in the allspice.

Whisk the cornstarch and remaining ¼ cup broth in a small bowl, then whisk the mixture into the skillet and bring to a boil. Slowly add the milk, whisking constantly.

Add the meatballs to the skillet.

Simmer until cooked through and the sauce has thickened, 8 to 10 minutes.

Serve the meatballs and sauce over the cauliflower mash. Top with parsley.

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HOME COOKING

STEP BY STEP 1

2

“Gruyère cheese makes everything better—especially this soup!”

3

French Onion Potato Soup Prep time: 30 minutes ★ Total time: 1 hour ★ Makes: 6 servings

1 stick salted butter 1 large onion, thinly sliced 1 teaspoon fresh thyme 2 teaspoons kosher salt Black pepper, to taste 1 bay leaf 2 garlic cloves, minced ½ cup dry white wine

2

6 ½ 12 3

pounds russet potatoes (about 3 large), peeled and chopped into 1-inch pieces cups low-sodium chicken broth cup heavy cream slices baguette cups (about 9 ounces) grated gruyère cheese

4 1 Melt 4 tablespoons butter in a large

3 Discard the bay leaf. Use an immersion

Dutch oven or pot over medium-high heat. Add the onion, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is very soft and a light golden brown, 10 to 15 minutes.

2 Add the bay leaf, garlic and wine to the pot and cook until the wine is almost completely evaporated, about 1 minute. Stir in the potatoes, chicken broth, the remaining 1 teaspoon salt and a few grinds of pepper and bring to a boil. Cook until the potatoes are very soft, 10 to 15 minutes.

blender to puree the soup in the pot until smooth. (Or puree in a regular blender in batches, then return to the pot.) Stir in the heavy cream and remaining 4 tablespoons butter until melted.

4 Preheat the broiler. Divide the soup among six 10-ounce ramekins.

Place 2 slices of bread on top of each; sprinkle the bread and soup with the gruyère (about ½ cup per ramekin).

Place on a foil-lined baking sheet and broil until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.

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Caprese Chicken Pasta Prep time: 20 minutes Total time: 25 minutes Makes: 4 to 6 servings

“Caprese is such a magical combination of f lavors and textures!”

Kosher salt, to taste 1 pound rigatoni ¼ cup olive oil 1/ 3 cup panko breadcrumbs 2/ 3 cup grated parmesan cheese 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks Black pepper, to taste 2 pints grape or cherry tomatoes 3 garlic cloves, thinly sliced Pinch of red pepper flakes 8 ounces bocconcini (mini mozzarella balls), halved ½ cup fresh basil, torn 1 Bring a large pot of salted water to a boil.

STEP BY STEP 1

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Add the pasta and cook according to the package directions for al dente. Reserve 2 cups of the cooking water, then drain the pasta.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-low heat.

Stir in the panko and cook, stirring, until golden, 1 to 2 minutes. Scrape into a bowl to cool, then stir in 1/3 cup parmesan and set aside.

Wipe out the skillet. Add 2 tablespoons olive oil and heat over medium-high heat.

Add the chicken and season with salt and pepper. Cook, turning, until browned on all sides, about 3 minutes; remove to a plate.

Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the tomatoes and cook until blistered, about 1 minute. Reduce the heat to medium, add the garlic and red pepper flakes and cook until the garlic just begins to turn golden, about 30 seconds. Add 1½ cups of the reserved cooking water and bring to a boil. Lower the heat and simmer until the liquid is reduced by half and the tomatoes begin to burst, about 3 minutes.

Return the chicken to the skillet and cook through, about 2 more minutes.

Add the pasta to the skillet and toss to coat, adding some of the remaining pasta water if needed. Remove from the heat; sprinkle with the remaining 1/3 cup parmesan. Add the mozzarella and basil, season with salt and pepper and toss well. Sprinkle with the panko mixture just before serving.

HOME COOKING

STEP BY STEP 1

2

“I cook these steaks in a mix of olive oil and butter for extra richness.”

3

Skirt Steak with Blistered Green Beans Prep time: 35 minutes ★ Total time: 45 minutes ★ Makes: 4 to 6 servings

1¾ pounds skirt steak, cut into 6 equal pieces ½ cup low-sodium soy sauce 3 garlic cloves, minced 2 tablespoons grated fresh ginger 2 tablespoons chili paste (sambal oelek) 2 tablespoons packed light brown sugar

6

scallions, thinly sliced (white and green parts separated) ¼ cup olive oil 3 tablespoons salted butter 1½ pounds green beans, trimmed 4 ounces shiitake mushrooms, stemmed and thinly sliced 1 teaspoon toasted sesame seeds

4 1 Place the steak pieces in a 1-gallon

3 Add the remaining 2 tablespoons

resealable plastic bag. Whisk the soy sauce, garlic, ginger, sambal oelek, brown sugar and scallion whites in a liquid measuring cup. Pour the marinade over the steak. Seal the bag, squeezing out as much air as possible.

Let marinate for at least 10 minutes and up to 1 hour.

2 Heat 2 tablespoons each olive oil and butter in a large cast-iron skillet over medium-high heat. Remove the steak from the marinade and pat dry.

Working in two batches, add the steak to the skillet and cook 3 to 4 minutes per side for medium rare. Remove to a cutting board and let rest while you cook the vegetables.

olive oil and 1 tablespoon butter to the skillet. Add the green beans and mushrooms and toss to coat.

Cook, undisturbed, until the green beans are beginning to brown and blister in spots, 2 to 3 minutes. Toss the vegetables and continue cooking, tossing occasionally, until the green beans are tender and the mushrooms are browned, 5 to 7 more minutes.

4 Slice the steak against the grain. Serve the steak with the vegetables and sprinkle with the sesame seeds and scallion greens.

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HOME COOKING

STEP BY STEP 1

2

“This meal has all the goodness of a loaded baked potato!”

Loaded Chicken and Tater Tots

Prep time: 30 minutes ★ Total time: 40 minutes ★ Makes: 4 to 6 servings

1 pound frozen Tater Tots 1 head broccoli, cut into florets 2 tablespoons olive oil Kosher salt and black pepper, to taste 6 slices bacon 1 pound chicken tenders 1 Preheat the oven to 450˚. Spread the

Tater Tots on a rimmed baking sheet and bake until crisp and golden, about 25 minutes. Meanwhile, toss the broccoli with the olive oil on a second baking sheet; season with salt and pepper. After the tots have baked about 5 minutes, put the broccoli in the oven and roast, switching the pans halfway through, until charred and tender, about 20 minutes. The tots and broccoli should be finished around the same time.

2 Meanwhile, cook the bacon in a large cast-iron skillet over medium heat, turning, until crisp, 7 to 8 minutes.

Drain on paper towels and break into pieces. Pour off all but 2 tablespoons bacon fat from the pan.

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1½ teaspoons smoked paprika ½ teaspoon garlic powder 1 cup shredded sharp cheddar cheese Chopped fresh chives, for topping Sour cream, for serving

3 Toss the chicken in a large bowl with

the smoked paprika and garlic powder.

Season with salt and pepper.

4 Heat the bacon fat in the skillet over medium-high heat. Add the chicken and cook until browned, 1 to 2 minutes per side. (It doesn’t need to be cooked through—it’ll finish cooking in the oven.)

5 Combine the tots and broccoli on one baking sheet, spreading them in an even layer. Arrange the chicken on top and sprinkle with the cheddar.

Bake until the cheese is browned and bubbly and the chicken is cooked through, 3 to 5 minutes. Top with the bacon and chives and serve with sour cream.

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HOME COOKING

STEP BY STEP 1

2

“Spinach and artichokes were meant for each other!”

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Spinach-Artichoke Calzones Prep time: 40 minutes ★ Total time: 1 hour (plus 2 to 3 hours rising time) ★ Makes: 6 servings

CALZONES Cooking spray 12 frozen unbaked dinner rolls 1 10-ounce box frozen chopped spinach, thawed 1 cup whole-milk ricotta cheese 1 cup shredded low-moisture mozzarella cheese 1 cup chopped drained canned artichoke quarters ¼ cup grated parmesan cheese ¼ cup heavy cream Black pepper, to taste All-purpose flour, for dusting Warm marinara sauce, for dipping SALAD 1 cup drained giardiniera (Italian pickled vegetables), chopped 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 5-ounce package baby arugula ¼ cup salted roasted sunflower seeds Kosher salt and black pepper, to taste

1 For the calzones: Coat a baking sheet

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and some plastic wrap with cooking spray. Place the rolls on the pan and cover with the plastic wrap. Let thaw and rise for 2 to 3 hours.

Meanwhile, make the filling: Place the spinach in a kitchen towel and wring dry. Put in a large bowl, separating any clumps. Add the ricotta, mozzarella, artichokes, parmesan and heavy cream and stir until combined. Season with pepper.

Preheat the oven to 400˚. Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon ¼ cup of the filling onto half of each dough round.

Dampen the edges of the rounds with water, then fold the dough over the filling to enclose, pressing the edges to seal.

Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes.

For the salad: Drizzle the giardiniera with the oil and vinegar in a large bowl and toss. Add the arugula and sunflower seeds, season with salt and pepper and toss again. Serve the calzones with the salad and the marinara sauce for dipping.

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STEP BY STEP 1

2

“This is the perfect dinner for a night of footballwatching!”

Buffalo Chicken French Bread Pizzas

Prep time: 30 minutes ★ Total time: 45 minutes ★ Makes: 6 servings

PIZZAS 4 tablespoons salted butter 2/ 3 cup Buffalo-style hot sauce (such as Frank’s RedHot) ¼ teaspoon garlic powder ¼ teaspoon onion powder 4 cups shredded rotisserie chicken, skin removed 1 loaf soft French bread, halved lengthwise and cut crosswise into thirds 2 cups shredded mozzarella cheese ¼ small red onion, thinly sliced 1 For the pizzas: Preheat the oven to

425˚. Melt the butter in a small saucepan over medium-high heat.

Whisk in the hot sauce, garlic powder and onion powder. Cook until the sauce starts to bubble around the edges, 3 to 4 minutes.

2 Combine the chicken with all but ¼ cup of the hot sauce mixture in a large bowl and toss until completely coated.

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SALAD Juice of 1 lemon ½ teaspoon kosher salt Black pepper, to taste Pinch of cayenne pepper ¼ cup olive oil 3 celery stalks, thinly sliced, plus 2 cups celery leaves 2 cups thinly sliced romaine lettuce 1 carrot, grated 3 tablespoons crumbled blue cheese

3 Place the bread cut-side up on a

baking sheet. Brush with the remaining ¼ cup sauce. Sprinkle with half of the mozzarella, then top with the chicken mixture, remaining mozzarella and red onion. Bake until the edges of the bread are toasted and the cheese is melted, about 15 minutes.

4 Meanwhile, for the salad: Whisk the lemon juice, salt, a few grinds of black pepper and the cayenne in a medium bowl. Slowly drizzle in the olive oil, whisking constantly. Add the celery and celery leaves, romaine and carrot and toss. Gently stir in the blue cheese.

Serve with the pizzas.

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HOME COOKING

Instant Pot Carnitas with Cornbread Prep time: 30 minutes Total time: 2 hours Makes: 4 to 6 servings

“The Instant Pot makes insanely tender carnitas— and it’s so easy!”

STEP BY STEP 1

2

½ teaspoon cayenne pepper ½ teaspoon ground cumin 2 teaspoons kosher salt Black pepper, to taste 3 pounds boneless pork shoulder, cut into 3 equal pieces 1½ cups low-sodium chicken broth Grated zest and juice of 2 limes, plus wedges for serving Grated zest and juice of 1 orange 4 jalapeño peppers, seeded and sliced 2 poblano chile peppers, seeded and sliced 1 onion, sliced 1 8.5-ounce box cornbread mix (plus required ingredients) 1 cup corn kernels Cooking spray Sliced radishes, fresh cilantro, pico de gallo and crumbled Cotija cheese, for topping 1 Mix the cayenne, cumin, salt and a few

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grinds of pepper in a large bowl. Add the pork and toss to coat well.

Place the pork in a 6- or 8-quart Instant Pot. Add the broth, lime zest and juice and orange zest and juice. Put on and lock the lid, making sure the steam valve is in the sealing position.

Set the pot to pressure-cook on high for 1 hour 15 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Be careful of any remaining steam and remove the lid.

Turn off the pot.

Use 2 forks to shred the meat in the pot. Add the jalapeños, poblanos and onion, then set the pot to sauté on high and cook for 30 minutes.

Meanwhile, for the cornbread: Preheat the oven to 400˚. Prepare the cornbread mix as the label directs, folding the corn into the batter at the end. Coat an 8-inch square pan with cooking spray, then pour in the batter.

Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool.

Preheat the broiler. Transfer the contents of the Instant Pot to a baking sheet. Broil until the pork crisps up, 2 to 3 minutes.

Cut the cornbread into squares. Top with the pork, radishes, cilantro, pico de gallo and Cotija. Serve with lime wedges.

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HOME COOKING

STEP BY STEP 1

2

“I love salmon with a sweet, sticky sauce, like this balsamic glaze.”

Kale Salad with Salmon

Prep time: 40 minutes H Total time: 40 minutes H Makes: 6 servings

6 6-ounce skin-on salmon fillets 3 teaspoons kosher salt Black pepper, to taste 3 tablespoons salted butter 1 red onion, halved and sliced 8 ounces white mushrooms, sliced ½ cup dry white wine ¾ cup balsamic vinegar 1 Preheat the oven to 425˚. Line a

baking sheet with foil and place the salmon skin-side down on top. Season with 1½ teaspoons salt and a few grinds of pepper. Roast until the salmon is just opaque and flakes easily with a fork, 12 to 15 minutes.

2 Meanwhile, melt the butter in a large skillet over medium-low heat. Add the red onion and cook, stirring occasionally, until soft, 7 to 9 minutes.

Stir in the mushrooms to coat, then add the wine, 1 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook until the wine has evaporated and the mushrooms are soft, 3 to 5 minutes. Transfer to a plate.

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¾ ½ 1 1 4

3

cup olive oil teaspoon dried thyme bunch kale (about 1½ pounds), stems removed, leaves thinly sliced cup salted roasted almonds, chopped ounces goat cheese, crumbled

3 Add ½ cup vinegar to the skillet and

bring to a boil over medium-high heat.

Cook until the vinegar is reduced by about half and is thick enough to coat the back of a spoon, 5 to 7 minutes.

4 For the dressing: Combine the olive oil, remaining ¼ cup vinegar, thyme, remaining ½ teaspoon salt and a few grinds of pepper in a jar.

Seal and shake until mixed.

5 Toss the kale with the dressing in a large bowl. Add the red onion and mushrooms and toss again. Add the almonds and goat cheese and toss.

Divide the salad among plates. Top each with a piece of salmon and brush with the balsamic glaze.

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Certain trademarks used under license from the Procter & Gamble Company or its affiliates

Odors have nowhere to hide.

Glad® with Febreze™ traps, locks and neutralizes tough odors like no other.

F U R N I T U R E | U P H O L ST E RY | L I G H T I N G | D É C O R | R U G S | M AT T R E S S E S | B E D D I N G | WA L L PA P E R

Cheers to

HOME COOKING

23 YEARS!

PHOTO: BUFF STRICKLAND; HAIR AND MAKEUP: AMBER SOUTHERN.

Last year, Ree and Ladd forgot their anniversary. This year, it’s a different story…

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admit it: Our anniversary, September 21, totally passed us by last year.

It was our daughter Alex’s ring ceremony at Texas A&M (a big deal for seniors!), and Ladd and I had to f ly there and back in one day because I was filming my Food Network show on the ranch. In a word: hectic! Fortunately, neither of us gets too caught up with celebrating things on specific dates—we’re similar in that way! But this year, I’m going to make up for our oversight by cooking him our go-to celebratory meal: a nice steak dinner, plus yummy cakes for two.

—Ree

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HOME COOKING

Anniversary Dinner Menu Bacon-Wrapped Filets with Cowboy Butter Lemon-Pepper Shoestring Fries Wedge Salad with Buttermilk Ranch Dressing Dulce de Leche Lava Cakes

Prep time: 20 minutes Total time: 35 minutes Makes: 2 servings

5 1 1 ½

tablespoons salted butter, softened tablespoon chopped fresh parsley tablespoon chopped fresh chives teaspoon grated lemon zest, plus 1 teaspoon lemon juice 1 teaspoon dijon mustard 2 8- to 10-ounce beef filet steaks (about 2 inches thick) Kosher salt and black pepper, to taste 2 slices bacon 1 tablespoon olive oil 1 Mash 4 tablespoons butter with the parsley, chives, lemon zest, lemon juice and mustard in a small bowl with a fork. Scoop the butter mixture onto a sheet of plastic wrap.

Wrap up and form into a 3-inch log. Refrigerate until firm, about 30 minutes.

2 Preheat the oven to 450˚. Generously season the steaks on both sides with salt and pepper. Wrap each steak around the edge with a slice of bacon and secure with a toothpick.

3 Heat the olive oil and remaining 1 tablespoon butter in a medium cast-iron skillet over medium-high heat.

When the butter melts, add the steaks to the skillet and sear until golden brown, about 1 minute per side.

4 Transfer the skillet to the oven and cook 7 to 10 minutes for medium rare. Let rest 5 minutes before serving. Serve with a slice or two of the cowboy butter on top.

Lemn-Pepper Shestring Fries Prep time: 30 minutes Total time: 2 hours 30 minutes Makes: 2 servings

2 russet potatoes (about 1½ pounds) 1½ teaspoons black pepper 1 teaspoon kosher salt ¼ teaspoon garlic powder ¼ teaspoon mustard powder ¼ teaspoon onion powder Vegetable or canola oil, for deep-frying 1½ teaspoons grated lemon zest (from 1 lemon) 2 tablespoons chopped fresh parsley 1 Peel and rinse the potatoes. Slice them lengthwise into thin pieces and then slice into thin sticks. Place the potatoes in a bowl and cover them with cold water. Swish them around, then pour off the water and replace it with fresh water. Swish them around again and pour off the water, then cover with fresh water and let soak for 2 to 3 hours.

2 Make the seasoning: Mix the pepper, salt, garlic powder, mustard powder and onion powder in a large bowl and set aside.

3 When you’re ready to make the fries, heat about 3 inches of oil in a heavy pot until a deep-fry thermometer registers 300˚.

Drain the potatoes and lay them out on baking sheets lined with paper towels. Blot them with more paper towels to dry.

4 Carefully drop half the fries into the oil and cook until soft but not starting to brown, about 2 minutes. Remove with a slotted spoon and drain on fresh paper towels. Repeat with the remaining fries.

5 Increase the oil temperature to 400˚. Fry the potatoes in two batches again until golden brown, about 1 minute, returning the oil to 400˚ between batches. Remove the fries from the oil, add to the bowl with the seasoning and toss to coat. After all the fries are cooked, toss with the lemon zest and parsley.

FOOD PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAOLA ANDREA.

Bacn-Wrapped Filets with Cwby Butter

HOME COOKING

Wedge Salad with Buttermilk Ranch Dressing Prep time: 20 minutes Total time: 20 minutes Makes: 2 servings

½ ¼ 1 1

cup mayonnaise cup sour cream tablespoon finely chopped fresh parsley tablespoon finely chopped fresh chives, plus more for topping 1 garlic clove ½ teaspoon kosher salt, plus a pinch 3 tablespoons buttermilk Black pepper, to taste ½ head iceberg lettuce, cut into 2 wedges 2 ounces sharp cheddar cheese, grated 1 For the dressing: Combine the mayonnaise, sour cream, parsley and chives in a medium bowl and stir until smooth.

Finely chop the garlic, then sprinkle with a pinch of salt.

Smash the garlic with the flat side of a knife until it becomes a paste, then add it to the dressing. Stir in the buttermilk, ½ teaspoon salt and a few grinds of black pepper. Refrigerate until ready to use.

2 Place each lettuce wedge on a plate. Spoon some of the dressing on top, then sprinkle with the cheese and more chives. Serve the remaining dressing on the side.

Dulce de Leche Lava Cakes Prep time: 15 minutes Total time: 30 minutes Makes: 2 servings

Cooking spray 1/ 3 cup dulce de leche 4 tablespoons salted butter 2/ 3 cup powdered sugar, plus more for topping 1 large egg plus 1 egg yolk ½ teaspoon vanilla extract ¼ cup all-purpose flour Vanilla ice cream, for serving 1 Preheat the oven to 425˚. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet.

2 Microwave the dulce de leche and butter in a medium microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth. Stir in the powdered sugar until well blended. Whisk in the egg and yolk, then add the vanilla. Stir in the flour. Divide the batter between the prepared ramekins.

3 Bake until the edges of the cakes are firm but the centers are still soft, 11 to 13 minutes. Let stand 1 minute, then run a butter knife around the edges of the cakes and invert onto individual plates while still warm. Sprinkle with powdered sugar and serve with ice cream.

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Lasagna F� A�l

PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAOLA ANDREA.

Make Ree’s classic version or mix things up— you can’t go wrong!

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HOME COOKING

Best-Ever Meat Lasagna Prep time: 40 minutes Total time: 2 hours Makes: 8 servings

Ree says:

“This is the lasagna I grew up with!”

2 1 3 1 1 ½

pounds ground beef pound hot breakfast sausage garlic cloves, finely chopped 28-ounce can diced tomatoes 6-ounce can tomato paste teaspoon kosher salt, plus more for the noodles Black pepper, to taste 1 tablespoon olive oil 8 lasagna noodles (not no-boil) 10 to 12 fresh basil leaves ¼ cup fresh parsley 3 cups low-fat cottage cheese 1 cup grated parmesan cheese 2 large eggs, beaten 1 pound mozzarella cheese, grated 1 Cook the beef, sausage and garlic in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 8 to 10 minutes. Pour off the excess fat. Add the tomatoes with their juices, tomato paste, ½ teaspoon salt and a few grinds of pepper.

Simmer over low heat, stirring occasionally, until the tomatoes have reduced and the sauce is slightly thickened, about 45 minutes.

2 Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Add the noodles and cook according to the package directions until al dente. Drain the noodles and lay them flat on a foil-lined baking sheet; set aside.

3 Preheat the oven to 350˚. Cut the basil into thin strips and finely chop the parsley. Stir half the herbs into the meat sauce.

4 Combine the other half of the herbs, the cottage cheese, ½ cup parmesan and the eggs in a medium bowl.

5 Assemble the lasagna: Lay 4 of the noodles in the bottom of a 9-by-13-inch baking pan (the noodles should overlap slightly). Spoon half of the cottage cheese mixture onto the noodles and spread evenly. Sprinkle half of the mozzarella on top. Spoon just under half of the meat sauce on top of the mozzarella, and spread evenly. Repeat the process, ending with a thick layer of the meat sauce.

Sprinkle the remaining ½ cup parmesan on top.

6 Bake until the lasagna is hot and bubbly, 35 to 45 minutes. Let stand 10 minutes before cutting into squares.

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Three-Cheese Mushrm and Kale Skillet Lasagna Prep time: 35 minutes H Total time: 45 minutes H Makes: 4 to 6 servings

1½ teaspoons kosher salt, plus more for the ravioli 1 20-ounce package cheese ravioli 5 tablespoons salted butter 8 ounces white mushrooms, sliced Black pepper, to taste 2 garlic cloves, thinly sliced 3 tablespoons all-purpose flour 2 cups plus 2 tablespoons whole milk 2 cups grated fontina cheese 3 cups curly kale, leaves thinly sliced 1 cup ricotta cheese

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1 Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain and set aside.

2 Preheat the broiler. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt and a few grinds of pepper and cook, stirring, until softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Scrape onto a plate.

3 Melt the remaining 3 tablespoons butter in the skillet over medium heat. Sprinkle in the flour and whisk until a paste forms, about 1 minute. Slowly whisk in 2 cups milk and 1 teaspoon salt until smooth. Bring to a simmer and cook, whisking frequently, until thickened, about 10 minutes. Whisk in half the fontina and cook until melted, about 1 minute. Stir in the kale and cook, stirring frequently, until wilted, about 1 minute.

Add the ravioli, mushrooms and garlic and stir gently to coat in the sauce.

4 Mix the ricotta with the remaining 2 tablespoons milk and dollop on top of the ravioli.

Sprinkle the remaining fontina around the dollops. Place the skillet under the broiler and broil until the cheese is melted and starting to turn golden brown, 2 to 3 minutes.

HOME COOKING

Pepperni Pi a Lasagna R-Ups Prep time: 30 minutes H Total time: 1 hour 10 minutes H Makes: 4 to 6 servings

1 1

tablespoon olive oil teaspoon kosher salt, plus more for the noodles 10 lasagna noodles (not no-boil) 1 large egg 2 cups ricotta cheese ½ teaspoon Italian seasoning ¼ teaspoon garlic powder ¼ teaspoon grated lemon zest ¼ teaspoon onion powder Pinch of red pepper flakes Black pepper, to taste 2 cups grated provolone cheese 4 ounces sliced pepperoni 1½ cups jarred marinara sauce

1 Preheat the oven to 375˚. Bring a large pot of water to a boil. Add the olive oil and a dash of salt. Add the noodles and cook according to the package directions until al dente.

Drain and lay them flat on a foil-lined baking sheet; set aside.

2 Combine the egg, ricotta, Italian seasoning, garlic powder, lemon zest, onion powder, red pepper flakes, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir well.

Stir in 1 cup provolone, then stir in three-quarters of the pepperoni (quarter the pieces if they’re large).

3 Assemble the lasagna: Spoon ½ cup marinara sauce into the bottom of a 9½-inch deep-dish pie plate. Spread 1/3 cup of the ricotta filling on each noodle and roll it up. Arrange 9 of the rolls seam-side down in a circle in the pie plate; nestle the last roll in the center.

Spoon the remaining 1 cup marinara sauce on top, sprinkle with the remaining 1 cup provolone and top with the remaining pepperoni.

4 Bake until the cheese is melted, bubbling and browned in some spots, about 30 minutes.

Let stand 10 minutes before serving.

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HOME COOKING

Laf Pan Lasagna with Butternut Squash and Sausage Prep time: 40 minutes H Total time: 1 hour 35 minutes H Makes: 4 to 6 servings

1 1

tablespoon olive oil medium butternut squash (about 1½ pounds), halved lengthwise and seeded 3 tablespoons salted butter 8 ounces sweet Italian sausage, casings removed 1 onion, sliced 3 tablespoons chopped fresh sage ½ teaspoon kosher salt Black pepper, to taste 2 cups heavy cream 1¼ cups grated parmesan cheese 5 no-boil lasagna noodles 1½ cups grated mozzarella cheese

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1 Preheat the oven to 425˚. Brush the olive oil on the cut sides of the squash and place cut-side down on a baking sheet. Roast until soft and turning brown in some spots, 35 to 40 minutes. Scoop out the flesh into a small bowl and mash with a fork.

2 Melt 1 tablespoon butter in a large saucepan over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Remove to a medium bowl.

3 Add the remaining 2 tablespoons butter to the pan and melt over medium heat.

Add the onion, sage, salt and a few grinds of pepper and cook, stirring, until the onion is softened and caramelized, 20 to 25 minutes. Add to the bowl with the sausage.

4 Add the heavy cream to the pan and bring to a simmer over medium heat. Whisk in the mashed butternut squash and return to a simmer. Remove from the heat and use an immersion blender to blend the sauce until very smooth (or scrape into a blender in batches and puree, then return to the pan). Return to medium heat and stir in 1 cup parmesan until melted.

5 Assemble the lasagna: Spoon ½ cup of the cream sauce into a 9-by-5-inch loaf pan.

Top with 1 noodle, a quarter of the sausage mixture, a quarter of the mozzarella and another ½ cup of the cream sauce. Repeat 3 more times, then place the remaining noodle on top. Top with the remaining cream sauce and ¼ cup parmesan.

6 Bake until the noodles are soft and the cheese on top is bubbly and browned, about 20 minutes. Let stand 20 minutes before serving.

HOME COOKING

Yay f�

Coff�e!

Is there anything better than a good cup of coffee?

These desserts come close.

I

wouldn’t want to live in a world without coffee!

It’s pretty much my life.

I drink between two and four cups a day (cold brew when I want iced, lattes when I want hot), and I look forward to the first one the minute I wake up.

While I truly believe that coffee is the best way to start the day, I also think it’s a great way to end the day—in the form of dessert!

Coffee adds such richness and depth to cakes and cookies without ever being overwhelming.

Try these recipes and you’ll see what I mean.

—Ree

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PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAOLA ANDREA.

Cffee-Tffee Crunch Cake CAKE Cooking spray, for the pans 3 cups all-purpose flour, plus more for the pans 3 cups granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon kosher salt 3 sticks salted butter 1/ 3 cup instant coffee granules 1½ cups boiling water ¾ cup buttermilk 3 large eggs 1 tablespoon vanilla extract FROSTING AND TOPPING 2½ sticks salted butter, at room temperature 1 1-pound box powdered sugar ½ teaspoon kosher salt ¼ cup instant coffee granules ¾ cup heavy cream, plus more if needed 4 chocolate-covered toffee bars (such as Heath)

Prep time: 1 hour ★ Total time: 2 hours 30 minutes ★ Makes: 12 servings

1 For the cake: Preheat the oven to 350˚.

Coat three 8-inch round cake pans with cooking spray and dust with flour. Line the bottom of each pan with a round of parchment paper. Whisk the granulated sugar, flour, baking powder, baking soda and salt in a large bowl. Set aside.

2 Melt the butter in a small saucepan over medium-low heat. Meanwhile, combine the instant coffee and boiling water in a medium bowl and stir to dissolve. Once the butter has melted, add the coffee mixture to the saucepan. Let it come to a boil for about 10 seconds, then remove from the heat and set aside.

3 In a separate medium bowl, whisk the buttermilk, eggs and vanilla until well combined. Pour the butter-coffee mixture into the flour mixture and stir gently. Add the buttermilk-egg mixture and stir gently until well combined. Divide the batter among the prepared pans. Bake until a toothpick inserted into the centers comes out almost clean, 23 to 25 minutes. Allow the cakes to cool for 15 minutes in the pans on a rack, then remove the cakes from the pans, remove the parchment and let cool on the racks.

4 For the frosting: Beat the butter in a large bowl with a mixer on high speed until light and fluffy, about 1 minute.

Add the powdered sugar and salt and beat on low speed to incorporate. Stir the instant coffee into the heavy cream in a small bowl, then pour it into the mixer. Beat on low speed until combined, then beat on high speed until light and fluffy, about 2 minutes, adding a little more cream if needed to make the frosting spreadable.

5 Assemble the cake: Finely chop 2 of the candy bars. Place 1 cake layer on a cake stand or plate. Spread 1 cup frosting on top and sprinkle with half of the chopped candy. Top with another cake layer, more frosting and the rest of the chopped candy, then top with the final cake layer. Spread the remaining frosting all over the top and sides of the cake. Roughly chop the remaining 2 candy bars and sprinkle around the edge of the cake.

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Cffee Chclate Chunk Ckies

Prep time: 45 minutes ★ Total time: 2 hours ★ Makes: 24 cookies

COOKIES 2 sticks salted butter, at room temperature 1 cup packed dark brown sugar ½ cup granulated sugar 2 large eggs 1 tablespoon vanilla extract 2 cups plus 2 tablespoons all-purpose flour 2 heaping teaspoons instant coffee granules 1 teaspoon baking soda 1 teaspoon kosher salt 8 ounces semisweet chocolate, chopped into chunks ½ cup finely chopped pecans (optional) GLAZE 1 12-ounce bag white chocolate chips 3 tablespoons canola oil ½ teaspoon vanilla extract 92

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1 For the cookies: Melt 1 stick of butter in a medium skillet over medium heat. Let it bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around.

When the butter is a medium golden brown, remove the pan from the heat (the butter will continue browning in the pan over the next 30 seconds or so). Pour the butter and any solids in the bottom of the pan into a heatproof bowl and allow it to cool completely, about 30 minutes.

2 Beat the remaining stick of butter, the brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Reduce the speed to low and beat in the eggs and vanilla until smooth, scraping down the bowl if necessary to make sure everything is incorporated.

3 With the mixer on medium-low speed, slowly drizzle in the cooled browned butter and mix until combined, about 1 minute.

4 In a separate bowl, whisk the flour, instant coffee, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the dough and beat until totally incorporated, about 2 minutes.

Stir in the chocolate chunks and pecans, if using, with a wooden spoon.

5 Preheat the oven to 375˚ and line 2 baking sheets with parchment paper.

Scoop heaping tablespoonfuls of dough onto the prepared pans, about 2 inches apart. Refrigerate until firm, about 15 minutes. Bake the cookies until golden brown, 9 to 10 minutes. Let cool 5 minutes on the baking sheets, then remove to a rack to cool completely.

6 For the glaze: Combine the white chocolate chips and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Stir in the vanilla.

Pour the white chocolate into a resealable plastic bag and snip off a corner. Drizzle over the cookies. Let set 15 minutes.

HOME COOKING

Skiet Mcha Brwnie Sundae

Prep time: 45 minutes ★ Total time: 2 hours ★ Makes: 12 servings

BROWNIES 2 sticks salted butter 4 ounces semisweet chocolate, chopped ¼ cup brewed coffee ¾ cup all-purpose flour ½ cup unsweetened cocoa powder ½ teaspoon kosher salt 1½ cups sugar 4 large eggs 1 tablespoon vanilla extract ¾ cup semisweet chocolate chips TOPPINGS 1¼ cups brewed coffee 1/ 3 cup sugar 1 teaspoon vanilla extract 3 tablespoons heavy cream Coffee ice cream, for serving

1 Preheat the oven to 325˚. Melt the butter in a medium saucepan over medium heat. Add the semisweet chocolate and cook, stirring frequently, until melted, about 3 minutes. Stir in the coffee. Remove from the heat and let cool for 10 minutes.

2 Whisk the flour, cocoa powder and salt in a medium bowl until well combined.

3 Whisk the sugar into the saucepan with the chocolate mixture. Add the eggs, one at a time, whisking vigorously between each addition, until well combined and the chocolate starts to turn glossy. Whisk in the vanilla. Fold the flour mixture into the batter until just combined, being sure not to overmix.

Fold in the chocolate chips.

4 Pour the batter into a 10-inch cast-iron skillet and bake until the edges have puffed up a bit and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool completely in the skillet, about 2 hours.

5 Meanwhile, make the coffee syrup: Combine the coffee, sugar and vanilla in a small saucepan and bring to a boil over medium-high heat. Cook, whisking frequently, until the mixture is very thick and syrupy and is reduced to about ¼ cup, about 30 minutes. Whisk in the heavy cream, then pour the syrup into a small bowl and let cool for about 30 minutes.

6 Top the brownies with ice cream and the coffee syrup and slice into wedges.

Ree says:

“This one is my favorite!

You can eat the brownie plain, but it also makes a crazy-good sundae!”

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Ree’s colorful Halloween bark is easy to make—and fun to decorate.

PHOTOS: RALPH SMITH; FOOD STYLING: KAREN TACK; PROP STYLING: SARAH SMART.

Monster Bark

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HOME COOKING

Spiderweb Bark

Candy Corn Bark

HOME COOKING

Candy Corn Bark

Monster Bark

Spiderweb Bark

Monster Bark

Spiderweb Bark

Candy Corn Bark

Prep time: 20 minutes Total time: 30 minutes Makes: 16 servings

Prep time: 20 minutes Total time: 30 minutes Makes: 16 servings

Prep time: 20 minutes Total time: 30 minutes Makes: 16 servings

12 to 16 whole graham crackers 1 12-ounce package bright green candy melts 1 cup purple candy melts Candy eyeballs, for topping Assorted green sprinkles and nonpareils, for topping

12 to 16 whole chocolate graham crackers 1 12-ounce package dark cocoa candy melts 1 cup white candy melts Red jumbo nonpareils, for topping

12 to 16 whole graham crackers 1 12-ounce package white candy melts 1 cup orange candy melts 1 cup yellow candy melts Orange and yellow candy-coated chocolates, for topping Orange, yellow and black nonpareils, for topping

1 Lay the graham crackers in a single layer on a large rimmed baking sheet, breaking to fit as needed.

2 Melt the green and purple candy melts in separate medium microwavesafe bowls in the microwave according to the package directions.

3 Pour the green candy melts over the graham crackers and spread in an even layer using an offset spatula or the back of a spoon. Working quickly, drop tablespoonfuls of the purple candy melts about 2 inches apart over the green layer. Swirl with a toothpick to create a marbled look.

4 Top the bark with candy eyeballs, sprinkles and nonpareils while it’s still wet. Refrigerate until set, about 15 minutes, then break into pieces.

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1 Lay the graham crackers in a single layer on a large rimmed baking sheet, breaking to fit as needed.

2 Melt the dark cocoa candy melts and the white candy melts in separate medium microwave-safe bowls in the microwave according to the package directions.

3 Pour the dark cocoa candy melts over the graham crackers and spread in an even layer using an offset spatula or the back of a spoon.

4 Working quickly, spoon the melted white candy melts into a resealable plastic bag and cut off a small corner. Pipe 4 or 5 concentric circles in one corner over the dark cocoa layer. Drag a toothpick from the center of the circle to the outermost circle in several places to create a spiderweb design. Repeat, working quickly, until the bark is covered in the spiderweb pattern.

5 Top the bark with red jumbo nonpareils while it’s still wet. Refrigerate until set, about 15 minutes, then break into pieces.

1 Lay the graham crackers in a single layer on a large rimmed baking sheet, breaking to fit as needed.

2 Melt the white, orange and yellow candy melts in separate medium microwave-safe bowls in the microwave according to the package directions.

3 Pour the white candy melts over the graham crackers and spread in an even layer using an offset spatula or the back of a spoon. Working quickly, drop tablespoonfuls of the orange and yellow candy melts about 2 inches apart over the white layer. Swirl with a toothpick to create a marbled look.

4 Top the bark with candy-coated chocolates and nonpareils while it’s still wet. Refrigerate until set, about 15 minutes, then break into pieces.

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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 go to Food Bank For New York City and the No Kid Hungry® campaign. | Photos: Courtesy of Getty Images | Sponsors confirmed as of 7.12.19

Fall in love with your next family tradition at Travel OK .com.

Yukon Czech Festival Czech out some fancy dance moves and savor a flaky kolache in Oklahoma’s Czech Capital on Oct. 5.

Poteau Balloon Fest From Oct. 18-19, enjoy art, food and a carnival at one of Wide Open Country’s Top 10 Places for a Hot Air Balloon Ride.

Chickasaw Nation Annual Meeting & Festival Witness dancing, living history and cultural displays from Sept.

27-Oct. 5 in Tishomingo.

Myriad Gardens Pumpkinville From Oct. 4-20, watch a pumpkin town emerge in Oklahoma City — full of fall crafts, train rides and gourds galore!

PHOTO: BUFF STRICKLAND. BORDER: GETTY IMAGES.

Pioneer Life

The Drummonds’ ranch horses work just as hard as the cowboys do! They’re essential for gathering cattle and getting Ladd and team from one pasture to the next. Peek inside the horse barn on the next page.

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Saddling Up The horse barn at Drummond Ranch is more than a century old—and it’s still working hard.

When Ladd and I had been married for five or six years, we went to a big party on an oilman’s ranch. The ranch had a grand entrance—a huge rock gate with magnificent iron bison and cattle sculptures that were lit from the ground. I teased Ladd and said, “Gosh, how come our ranch entrance doesn’t look like this?” He smiled and said, “Because we ranch for a living.”

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It’s so true, as I’ve learned. Our horse barn is nothing like the fancy equestrian barns you might imagine, or the ones you see in movies—with furniture and rugs. It’s an old stone barn, rock and concrete on the inside, and its sole purpose is to keep the saddles and tack out of the elements. It’s very utilitarian, but I also happen to think it’s one of the prettiest buildings out here.

—Ree

PIONEER LIFE

BUFF STRICKLAND.

This horse barn has been on the ranch since 1890. The walls were built with stones found on the property, and the wood beams on the ceiling came from a sawmill in Kansas.

All of the family’s tack (gear) is housed here.

Every member f the Drummnd family has a saddle.

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PIONEER LIFE

L.B. (left) and Jack are tw f the five hrses that live here.

The leather reins (shown here) and tooled saddles get tons of use, and like many leather goods, they just look better with age.

“They’re designed for tough ranch work,” Ree says.

Saddles are expensive.

Keeping them indrs and dry prevents damage.

Horses need their shoes changed every four to six weeks, but old ones can be repurposed.

Cowboy Josh, who works on the ranch, welded some to the barn beams to be used as hooks.

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Saddle blankets, which sit on a horse’s back under the saddle, help keep the horse comfortable by providing a cushion and absorbing sweat.

They’ve been around for centuries!

PIONEER LIFE

Something to Talk About A young girl with autism didn’t speak much— until she met a dog named Goldie.

L

ike a lot of kids with autism, Joy Lauffenburger rarely spoke. Everyday tasks could overwhelm her, and navigating unfamiliar places was challenging. “Trips outside our home were hard on everyone,” says her mom, Melinda. “It took our full attention just to manage Joy’s anxiety and emotions.”

Hoping a pet might help, Melinda, who had a basenji growing up, reached out to a rescue group devoted to the clever barkless hounds. As it turned out, a member of the network from the family’s home state of Oklahoma had just picked up Goldie, a basenji mix who was to be euthanized the next day because of shelter overcrowding. Melinda brought the 1-year-old dog to the house as a trial, but as soon as Joy laid eyes on her it was clear she would be staying. “They were instant best friends,” says Melinda.

Before Goldie, Joy communicated only in very short sentences. As the dog started tagging along to Joy’s speech-therapy sessions, the work became more meaningful for Joy. At night, Melinda and her husband, Dean, could hear their daughter telling the dog stories.

Slowly, Joy grew more confident.

“Goldie helped me cope, and when I was out with her I got to practice my social skills,” recalls Joy, who’s now 26. In time, the family trained Goldie to be a therapy animal, then got her certified as a service dog. Goldie accompanied Joy everywhere: to the library to read books

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to kids, to Disney World, even to the White House. “When I’d take Goldie on a walk, everyone would want to meet her,” says Joy. “Things were easier with Goldie around.”

Watching Joy f lourish under Goldie’s watchful eye inspired Melinda to start AutismOklahoma, a nonprofit that now serves 4,500 families a year. The organization is funded almost entirely by private donations and grants and operates 85 programs for kids and families, including one that, in conjunction with the Oklahoma Humane Society, introduces children with autism to animals like Goldie.

This past May, Joy graduated from the University of Central Oklahoma with a degree in biology, and although she’d prayed that her best friend would live to attend her graduation, Goldie passed away just four months before Joy walked across the stage to accept her diploma.

The faithful basenji was nearly 17 years old.

Joy still mourns the loss of her trusted companion, but she knows that the confidence Goldie bestowed on her will keep her going. Joy now drives, she has friends (two things she and her mom never imagined in her early years) and she’s focused on finding a job working with animals at a zoo or nature center. That little girl who once could hardly leave home without panicking just got back from a weeklong Alaskan cruise. It was her graduation gift from her family, and it was smooth sailing the whole way.

—Monica Michael Willis

Halloween at The Merc

B

ecause she lives so far off the main road, Ree rarely decorates her house for Halloween— no one would see it!

But her store, The Mercantile, is right in downtown Pawhuska, making it the perfect place for Ree, and everyone else, to have a party. “I love the idea of some sweet small-town Halloween fun,” Ree says. The holiday also has special meaning at The Merc: It was the day the store opened in 2016. “So of course we had to celebrate!”

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PHOTOS: KEVIN J. MIYAZAKI. HAY AND PLAID PATTERN: GETTY IMAGES.

Ree goes all out with a big celebration at her general store. Take a look!

PIONEER LIFE

Dressed to impress The Merc’s costume contest brought out everyone’s competitive side: More than 100 people participated!

Ashlee Culver, below, spent three months planning her 1950s-style costume so it coordinated with her daughter, Charlotte, who’s dressed as a pink poodle.

It’s a draw Local artist Greg Lynn came out to do caricatures.

He kept them pretty true to life—with a few exceptions: In this drawing of Brett Miller, he put Ree in the background, holding a cast-iron pan and waving.

Works of art The Merc’s employees started prepping for the party in mid-August, ordering hundreds of pumpkins for the decorating station. Here, sisters Ella and Maura Sullivan show off their painting skills.

In character Pawhuska natives Ellie and Daisy Garnett paid homage to two music greats, Elvis and Willie Nelson. “Elvis cracked me up,” says Ree. “She was really committed!”

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PIONEER LIFE

The Merc bakery made these treats fr the party.

Serving up scares The Merc employees get serious about dressing up.

“We don’t usually decorate the inside of the store, so the staff is the decoration,” says Ree. Her only requests: “Nothing too risqué and nothing so hairy it would be unappetizing to restaurant guests.”

Pumpkin Spice Cereal Treats Prep time: 10 minutes Total time: 40 minutes Makes: 24 1½ sticks (12 tablespoons) salted butter, plus more for the pan 3 10-ounce bags marshmallows 18 cups crispy rice cereal 1 teaspoon pumpkin pie spice ¼ teaspoon yellow food coloring ¼ teaspoon red food coloring

Learning the ropes A proper Pawhuska celebration calls for a few ranching games! Maddox Roach practiced his roping on a hay bale. “An elaborate party would have felt so wrong,” says Ree. “This is way more our vibe.”

1 Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang.

Melt ½ stick butter in a large pot over medium heat. Add 1 bag of marshmallows and cook, stirring, until melted. Remove from the heat and stir in 6 cups cereal until combined. Firmly press the mixture into the prepared pan and set aside.

2 Melt the remaining 1 stick butter in a clean pot over medium heat. Add the remaining 2 bags of marshmallows and cook, stirring, until melted.

Stir in the pumpkin pie spice and food coloring until blended. Remove from the heat and stir in the remaining 12 cups cereal. Firmly press the orange mixture on top of the plain mixture in the pan.

Let cool completely. Use the parchment overhang to lift the treats out of the pan. Cut into squares.

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Pet insurance for your busy tonight ’cause it’s my dog’s birthday side.

Because priorities.

Coverage for pet people by pet people. Get a quote today. petinsurance.com • 855-630-7063

For your many sides, there’s Nationwide.® insurance | investments | retirement

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PIONEER LIFE

Fright Nights

We can’t guarantee you’ll rest easy at these haunted hotels, but you’ll come home with some great ghost stories!

The Driskill

STEPHEN KARLISCH.

AUSTIN

Paranormal sightings are so common at this landmark 189-room hotel that the front desk offers a handout about the spirits in residence.

The most famous: Civil War colonel and cattle baron Jesse Driskill, who commissioned the hotel in 1886 and is known to leave a trail of cigar smoke wafting behind him. When you enter the grand marble-floor lobby, keep an eye out for the ghost of a front-desk clerk from the early 1900s fussing with flowers. Upstairs you’ll find opulent rooms filled with antiques and historic art. Ask for a room on the 5th floor— with any luck, you’ll bump into Peter J. Lawless, a resident from the late 19th century.

From $179 per night; driskillhotel.com

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1886 Crescent Hotel & Spa EUREKA SPRINGS, AR

SHANE BEVAL.

You might learn more than you want to know on this popular Victorian hotel’s nightly ghost tour. The 133-year-old building was once a hospital, and the place is crawling with characters: Theodora, a former patient, likes to frighten housekeepers in room 419, and the spirits of a doctor and nurse wander the old morgue. For dinner, drop by the wood-paneled Crystal Dining Room, where you might spot ghostly late-night waltzers.

They’re considerably friendlier than Michael, a mason who died constructing the building— and now enjoys slamming doors. From $134 per night; crescent-hotel.com

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PIONEER LIFE

Union Station NASHVILLE

ALAMY.

Stay at this majestic former railway station and there’s a good chance you’ll encounter Abigail.

According to legend, the young woman flung herself in front of a train when she learned her beau, a WWII soldier, had been killed in the line of duty. Today her spirit wanders the hallways in search of her lost love. If you’re feeling brave, reserve room 711, Abigail’s favorite haunt. Most of the luxe guest rooms are decorated with modern art and cowhide headboards, but 711 has a traditional four-poster bed and period antiques. You can butter up Abigail by ordering her eponymous cocktail at the swanky hotel bar. From $219 per night; unionstationhotelnashville.com

FALL 2019 THE PIONEER WOMAN MAGAZINE

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PIONEER LIFE

A Room with a Boo

These little inns are full of charm—and uninvited guests!

Foley House Inn SAVANNAH

Talbott Tavern BARDSTOWN, KY

Talbott Tavern has always been famous for its visitors: As a stagecoach stop and boarding house in the 18th and 19th centuries, it hosted presidents, pioneers and inventors, and today notable spirits drop by—including what some believe is the ghost of Jesse James.

From $83 per night; talbotts.com

Wing’s Castle MILLBROOK, NY

The creepiest room in this medieval-looking bed-and-breakfast is in the dungeon, accessible through an underground tunnel. Whether you stay there or in one of the other four rooms, you’ll find spooky decor like suits of armor, old carousel horses and gas masks. Many visitors report hearing running in the hallway and faint organ music from the second floor.

From $200 per night, public tours on weekends after Labor Day ($12 per adult); wingscastle.com

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FOLEY HOUSE INN: PETER FRANK EDWARDS/REDUX. TALBOTT TAVERN: MICHAEL W. HARDING. WING’S CASTLE: STEVE SHOEMAKER.

This 19-room inn is a local favorite because of its luxurious accommodations (antique furniture, spa-like bathrooms, high-tea service), but its real claim to fame is Wally, the ghost of a former boarder. These days he likes to appear in the garden wearing a top hat.

From $229 per night; foleyinn.com

Fresh from the Garden Garden Chef Series Where noted chefs show you creative ways to cook with gardenfresh ingredients. You’ll sample their seasonal recipes in an open-air amphitheater, just steps away from bountiful fruit and vegetable gardens.

Treat yourself to a day of inspiration and beauty in the height of the growing season at the Chicago Botanic Garden.

Weekends May 25 Ð October 6 Generously supported by

chicagobotanic.org/chef

Previus Winner

Danielle Loewen Plymouth, MN

“Just call me Snoop Dogg.”

Hw t Enter

Come up with a clever caption for this photograph, then enter at thepioneerwomanmagazine.com/captioncontest from August 21 to September 13. 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 2019 Caption Contest. Sponsored by Hearst Magazine Media, Inc. Beginning August 21, 2019, at 12:01 a.m. ET, through September 13, 2019, 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 2019 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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PHOTO: KEVIN J. MIYAZAKI. BORDER: 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. Hearst Magazine Media, Inc: David Carey, Chairman; Troy Young, President; Debi Chirichella, Executive Vice President, Chief Financial Officer and Treasurer; John A. Rohan, Jr., Senior Vice President, Finance; Catherine A. Bostron, Secretary. © 2019 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.

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