Ree Drummond - The Pioneer Woman Cooks: Come and Get It! Simple, Scrumptious Recipes for Crazy Busy Lives

1. 
   Breakfasts
2. 
   Lunches on the Go
3. 
   Apps and Snacks
4. 
   Under 40
5. 
   Under 20!
6. 
   Take Your Time
7. 
   Sheet Pan Suppers
8. 
   Meatless Marvels
9. 
   Sensational Sides
10. 
    Bread, Baby!
11. 
    Sweets, Glorious Sweets

REE DRUMMOND is the author of the bestselling cookbooks The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, The Pioneer Woman Cooks: Food from My Frontier, The Pioneer Woman Cooks: A Year of Holidays, and The Pioneer Woman Cooks: Dinnertime. Rees award-winning website, The Pioneer Woman, was founded in 2006 and showcases her cooking, photography, and anecdotes about country life. Her top-rated cooking show, The Pioneer Woman, premiered on Food Network in 2011, and in 2017 Ree launched The Pioneer Woman Magazine. She lives on a working cattle ranch in Oklahoma with her husband, children, horses, cows, and pups. Discover great authors, exclusive offers, and more at hc.com. To my cookbook editor, the inimitable Cassie Jones Morgan.

Fact: Theres no way I could go through the cookbook process with anyone else. Its been such a great ride, and as Ladd and I both agreed recently, meeting you was totally a God thing. Thank you! To the incomparable Matt Ball, the first photographer Ive ever used for one of my cookbooks! You allowed me to focus on the recipes, to have more fun during the shoot... and to be able to show both my hands in my recipe photos. A first! Thanks for sharing your talent (and your wisecracks) with me. (Your mom rocks.) To the wise and unshakable David Domedion, who kept me organized and motivated, and who made sure I never ran out of butter, flour... or jarred sliced mango. or jarred sliced mango.

Ha! Thank you for your friendship, kind sir. To Caitlyn Brown and Aleigh Thompson, for being true workhorses! From prepping to testing to marinating to styling to grilling to roasting to braising to baking, you allowed me to keep breathing (literally and figuratively) through the cookbook shoot. Well, and you made sure I got it done! Youre amazing ladies, and I appreciate you. To Kris Tobiassen, for designing this cookbook (and all my cookbooks!) and for never stopping until everything is perfect. Ill never understand where your brand of patience comes from, but Ill always appreciate it! Thank you, Kris. To Susanna Einstein, Sharyn Rosenblum, Anwesha Basu, Liate Stehlik, and Lynn Grady, for your support with my cookbooks.

So great to know youre always there for me! To Haley Carter. Talk about the wind beneath my wings! Thank you for being my connection to the civilized world, for keeping me organized (this is a gargantuan job), and for your sweet friendship. To Kurtess Mortensen and every single member of the amazing staff at The Merc! You kept everything running so smoothly and beautifully, which allowed me to concentrate on getting this book done. Thank you, team! To Hyacinth, Beccus, and Connell, my BFFs. I love you moren my luggage. To Jenn, Jules, Sarah, and Ang, for always being there, and for making sure I never get too mature (or well behaved) for my britches.

To Ladd, Alex, Paige, Bryce, and Todd. Mama loves you so much. To my entire family! Thank you for being there and cheerin me on. And to you. Your love and support is so tangible, and I thank you for being there through the years. I wouldnt be doing this without you! The Pioneer Woman Cooks: Recipes from an Accidental Country GirlThe Pioneer Woman Cooks: Food from My FrontierThe Pioneer Woman Cooks: A Year of HolidaysThe Pioneer Woman Cooks: DinnertimeThe Pioneer Woman: Black Heels to Tractor WheelsA Love StoryCharlie the Ranch DogCharlie and the Christmas KittyCharlie Goes to SchoolCharlie and the New BabyCharlie Plays BallLittle ReeThe Pioneer Woman Cooks

A car wont go without gas, and a body wont go without breakfast! Even if its just a small serving of oatmeal or a muffin-shaped egg casserole, I try to always eat a little something in the morning.

My seventh-grade social studies teacher used to tell my classmates and me that we needed a substantial breakfast, and Im not about to let Ms. Bundren down!

Ladies and gentlemen, I stand (actually, Im sitting at my desk) before you now with irrefutable (actually, its probably somewhat subjective) evidence that these crispy, crunchy, bake-as-needed French toast sticks (actually, theyre slabs) are the Drummond childrens current favorite thing in our freezer. The best thing about them (the French toast sticks, not the children) is that theyre always ready to go in the oven and bake at a moments notice. Theyre technically for breakfast, but Ive seen them pass as lunch, dinner, and snacks as well. (Once you coat French toast in Capn Crunch, the rules are pretty much out the window.) 12 slices Texas toast6 large eggscup half-and-halfcup sugar1 tablespoon vanilla extract1 teaspoon ground cinnamon1 cups panko breadcrumbs1 cups Capn Crunch cereal, crushed to fine crumbs2 tablespoons butter, meltedPowdered sugar, for servingWarm maple (or pancake) syrup, for servingFresh fruit, for serving Cut the slices of Texas toast into three strips each.