Ep 15. Easter Weekend

In the Pioneer Woman season 9 episode 15, entitled Easter Weekend, host Ree Drummond shares her tips and tricks for preparing a delicious Easter meal. With the help of her family, Ree prepares a variety of dishes, including honey glazed ham, deviled eggs, and lemon blueberry trifle.

The episode begins with Ree discussing her plans for the weekend, which includes hosting her family for Easter dinner. She explains that she likes to keep things simple and stress-free by preparing dishes ahead of time. To start, she demonstrates how to make a flavorful honey ham glaze made with brown sugar, honey, and Dijon mustard.

Next, Ree moves on to one of her favorite Easter dishes: deviled eggs. She shows viewers how to make the perfect hard-boiled egg and shares her recipe for a tangy and creamy filling made with mayonnaise, Dijon mustard, and Worcestershire sauce.

The episode also features a segment with Ree's daughter, Alex, who helps her prepare a refreshing strawberry spinach salad. Together, they toss baby spinach with sliced strawberries, almonds, and a homemade poppyseed dressing for a light and vibrant side dish.

Of course, no Easter dinner would be complete without dessert. Ree whips up a lemon blueberry trifle with layers of pound cake, lemon curd, and fresh blueberries. She also shares her tips for making the perfect whipped cream in advance, which can be used to top off any dessert.

Throughout the episode, Ree emphasizes the importance of spending time with loved ones and creating special memories during the holiday weekend. She encourages viewers to take on some of the cooking responsibilities and to enjoy the process of preparing a homemade meal.

Overall, the Pioneer Woman season 9 episode 15 offers viewers a glimpse into Ree Drummond's family traditions and her passion for cooking. Whether viewers are planning an Easter dinner or looking for inspiration for their next meal, they're sure to pick up some useful tips and delicious recipes along the way.