Ep 22. Take Three

In The Pioneer Woman season 18 episode 22, titled Take Three, viewers join host Ree Drummond as she shares some of her favorite meal ideas perfect for any occasion. Starting the show off is a delicious breakfast of French toast sticks served with a homemade raspberry sauce that is sure to satisfy any sweet cravings. Ree then switches gears and demonstrates a recipe for a crowd-pleasing spinach and mushroom lasagna that is perfect for entertaining guests.

Next up, Ree spends some time in the kitchen whipping up a savory pot roast dish that is sure to warm the soul during colder seasons. She talks about the benefits of using a slow cooker and shares her tips and tricks for getting the most flavor out of any cut of meat. To accompany the pot roast, Ree also prepares a simple yet tasty mashed sweet potato dish that adds a touch of sweetness to the savory meal.

For dessert, Ree demonstrates how to make a delicious blackberry cobbler using fresh blackberries and a crispy, buttery topping. She talks about how the recipe can be customized with different types of berries and toppings to suit any taste preference. Throughout the episode, Ree shares helpful tips and insights on everything from meal planning and prep to simple ingredient substitutions and storage solutions.

Viewers who enjoy cooking and entertaining will love The Pioneer Woman season 18 episode 22, as Ree offers up a wealth of delicious meal ideas that are sure to impress any crowd. With her warm and welcoming personality, she makes perfecting any recipe feel achievable and fun. Whether you're looking for breakfast inspiration, cozy dinner ideas, or showstopping desserts, this episode has something for everyone.