Giveaway: The Pioneer Woman Cooks: Food From My Frontier

Oh my, do we have an exciting giveaway for you today. Are you familiar with the delicious recipes from The Pioneer Woman? Talk about home cooking. Her recipes make my mouth water just thinking about them. My favorite part about her book, The Pioneer Woman Cooks: Food From My Frontier, is that you and your family are guaranteed to find a recipe you like. How could anyone pass up desserts like Strawberry Shortcake and Homemade Glazed Doughnuts? It’s not all sugary deliciousness. She also teaches you the art of perfecting a Caprese Salad and how to add healthy greens like kale and spinach to your meals. Let’s hear more. Take it away Pioneer Woman…

I’m Pioneer Woman. And I love to cook.

Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself.

The Pioneer Woman Cooks: Food from My Frontier is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Perfect Pancakes, Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that’ll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way.

In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They’re guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.)

Find out how to enter for the chance to win a copy of The Pioneer Woman Cooks: Food From My Frontier and get the full Rigatoni and Meatballs recipe after the jump…

To enter for the chance to win a copy of The Pioneer Woman Cooks: Food From My Frontier visit The Pioneer Woman blog and tell us which delicious recipe has your mouth watering. I think I might head into the kitchen to make the Chocolate Chip Caramel Ice Cream Sundae right now. For additional entries tweet, stumble, or share the giveaway on Facebook and leave a comment each time. Come back and leave a comment every day from now until May 16th at midnight. We will announce the winner here on Prudent Baby.

Rigatoni and Meatballs
Makes 6 to 8 servings

I always wanted to be Italian. It never materialized for me, though. Something about the fact that none of my ancestors were Italian. Details can be so annoying sometimes.

Despite my lack of Italian heritage, however, I have to say that my meatballs ain’t bad at all. Marlboro
Man loves them, and because long, round noodles (some humans refer to them as “spaghetti”) are cumbersome and unwieldy, I take the easy road and serve mine with rigatoni.


6 thick slices crusty bread
¾ pound ground beef
¾ pound ground pork
3 garlic cloves, minced
2 eggs, beaten
¼ cup minced flat-leaf parsley, plus more for serving
¾ cup freshly grated Parmesan cheese, plus more for serving
¼ cup whole milk
¼ teaspoon salt
Freshly ground black pepper to taste
½ cup olive oil

Rigatoni and sauce

1 yellow onion, diced
3 garlic cloves, minced
½ cup red wine (optional)
one 28-ounce can crushedtomatoes
one 28-ounce can whole tomatoes
¼ teaspoon salt
Freshly ground black pepper to taste
1 teaspoon sugar
¼ cup minced flat-leaf parsley
12 fresh basil leaves, cut in chiffonade (optional)
2 pounds rigatoni, cooked al dente

1. Place the bread on a baking sheet. Bake for 30 minutes in a 200°F oven, or until totally dry.

2. Break the bread into chunks . . .

3. And pulse [in food processor] until the bread turns into crumbs.

4. Throw the meat into a large mixing bowl.

5. Add the garlic, bread crumbs, eggs, parsley, grated Parmesan, milk, salt, and pepper. Use clean hands to mix together until well combined.

6. Use a scoop to retrieve a small amount of the meat mixture . . . And roll it in your hands to make meatballs (about 25). Place the pan in the freezer for 10 to 15 minutes, just to firm them up.

7. Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch.

8. Remove from the pan to a plate while you make the rigatoni and sauce.

10. Add the onion and garlic to the pan. Stir and cook for a minute or two, until the onion begins to soften.
11. Add the wine and cook for another minute. (Just omit this step if you’re not using wine.)

12. Add the crushed tomatoes…whole tomatoes… salt, pepper, and sugar . . . And parsley and basil.

13. Stir the sauce to combine all the ingredients . . . Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally.

14. Then throw in the meat-a-balls!

15. Stir gently, then cover and cook for 20 more minutes, stirring once or twice, until the meatballs are cooked through.

16. Heap the rigatoni on a large platter and pile the meatballs and sauce on the top. Sprinkle on some extra minced parsley and serve with extra grated Parmesan.

This is a good one, my friends.
I mean . . . i miei amici.


• Use leftover meatballs to make Meatball Sliders (page 103).
• Slice leftover meatballs and use as a pizza topping.




I’ve made her Spaghetti with Artichoke Hearts and Tomatoes recipe and it’s delicious! Thanks for the chance to win!


Her recipes for BBQ meatballs and creamy mashed potatoes are the best. Every recipe of hers that I’ve ever tried has been insanely delicious!


The Cuban porkchops sound fabulous. I’d love to try just about all of her recipes! Thanks for the giveaway!

Mariel W

I love the Pioneer Woman. She has the best recipes, they all use easy ingredients and everything tastes so yummy.

Lisa W.

Pear crisp please. I love making crisp cuz pie crust scares me, but I’ve never tried a pear version.

Brittany Boone

I love this cookbook! I’ve met Ree, we were both at a charity rodeo in our home state of Oklahoma. You have got to try the Blackberry Cobbler recipe that is in the book. It has been a hit in my house since I made it. That and her chicken fried steak.

Tara H

So many good ideas. The chicken florentine pasta or the Greek salad looks great right now.


Bookmarked the New York Style Chopped Salad a couple weeks ago, now I get to make it! Thanks for the reminder!

Lily Kwan

I would like to try the recipe for David Leite’s White Gazpacho with Crab Salad.


I’d love to try the Leftover Turkey Spring Rolls
Digicats {at} Sbcglobal {dot} Net


i’ve never tried to cinnamon rolls that everyone is always going on about… someday!!!

Jayne Robertson

My brother’s cinnamon buns won a blue ribbon at the Shagticoke fair. We call them Bob’s Buns. But I think Ree has got him beat! Go Cinnamon buns!


What you mean, just list one recipe?! They’re all good! Ohhh the insanity to pick one!! Okay I give! I LOVE the deep dish fruit pizza. I bring this to parties and I am always asked to bring ’em at next parties. Always a hit and I could pick the toppings to my heart’s content. Great recipe for the little kiddo to help out with the topping arrangement. Oh so yummy! I’d make it again in a heartbeat!

Maria Malaveci

Definitely the Strawberry Shortcake Cake!



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