Pioneer Woman Frozen Pink Lemonade

Found in Pioneer Woman magazine Summer 2026

 

1 c sugar

1 c fresh lemon juice (about 6 lemons)

1 c frozen strawberries

 

Make the simple syrup: whisk the sugar with 1 cup water in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar completely dissolves, 2-3 minutes. Remove from the heat and pour into a heatproof container. Refrigerate until cooled, about 30 minutes.

 

Combine the simple syrup, lemon juice, frozen strawberries, and 4 cups ice in a blender and blend until smooth, about 15 seconds. Divide among glasses. 

No Bake Strawberry Cheesecake

Found in SL March 2026 issue and here.

 

1 1/2 cups packed finely crushed shortbread cookie crumbs (about 32 cookies, such as Lorna Doone)
1/2 cup unsalted butter, melted
3 Tbsp. granulated sugar
1/2 cup frozen strawberries in sugar (from 1 [151/2-oz.] pkg.), thawed and drained
3 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (0.8-oz.) pkg. freeze-dried strawberries, finely crushed (about 5 Tbsp.)
1 tsp. vanilla extract
1/4 tsp. grated lemon zest plus 2 tsp. fresh juice (from 1 lemon)
1/3 cup heavy whipping cream
Fresh strawberries and edible flowers

Coat a 9" springform pan with cooking spray. Stir together cookie crumbs, butter, and sugar in a medium bowl until well combined. Press cookie mixture into bottom of prepared pan. Freeze, uncovered, while preparing filling.

Process thawed strawberries in a blender until smooth, about 30 seconds; set aside. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add strawberry puree, condensed milk, freeze-dried strawberries, vanilla, and lemon zest and juice; beat on medium speed until well combined, about 1 minute.

Beat cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture just until combined; spread over prepared crust. Cover and chill until set, at least 4 hours or up to 3 days.

Loosen edges of cheesecake from pan using a knife. Remove sides of springform pan; transfer cheesecake to a plate. Garnish with fresh strawberries and edible flowers. 

 

Deep Dish Skillet Brownies

Found in SL Jan/Feb 2023 here

 

5 Tbsp. unsalted butter, plus more for skillet
1/4 cup canola oil
1 1/4 cups 60% to 70% cacao bittersweet chocolate chips, divided
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp. vanilla extract
2 large eggs, at room temperature
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa
1/2 tsp. kosher salt
1/4 tsp. baking soda
Ice cream (optional)

Preheat oven to 350°F. Lightly grease a 9- or 10-inch cast-iron skillet with butter.
Place butter and oil in a large microwavable bowl; microwave on medium (50% power) until butter melts and mixture is warm, about 2 minutes. Stir in 1/2 cup of the chocolate chips until melted and smooth, about 1 minute. Whisk in granulated sugar, brown sugar, vanilla, and eggs until combined and smooth. Fold in flour, cocoa, kosher salt, and baking soda until just combined.
Stir in remaining 3/4 cup chocolate chips. Pour batter into prepared skillet.

Bake in preheated oven until edges are puffed and a wooden pick inserted in center comes out mostly clean, about 32 minutes for fudgy brownies and up to 40 minutes for chewier brownies. Cool in skillet on a wire rack 1 hour before serving. Top with ice cream, if desired.

Deep-Dish Skillet Brownies Variations: 

Sweet, salty, crunchy—there are plenty of ways to dress up the classic.
 

White Chocolate-Strawberry Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries.
 

Coconut-Almond-Fudge Skillet Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each shredded coconut and toasted sliced almonds into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each shredded coconut and toasted sliced almonds. Cool 30 minutes; drizzle with 1/4 cup hot fudge.
 

Peanut-and-Pretzel Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 3 Tbsp. chopped honey-roasted peanuts and 1/4 cup crushed pretzel twists into batter with remaining chocolate chips. Pour batter into skillet, and top mixture with an additional 3 Tbsp. chopped honey-roasted peanuts and 3/4 cup crushed pretzel twists. Bake as directed.
 

Salted Caramel S'mores Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/2 cup each mini marshmallows and crushed graham crackers into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/2 cup each mini marshmallows and crushed graham crackers, pressing to adhere. Cool 30 minutes; drizzle with 1/4 cup salted caramel sauce. 

 

Strawberry Cheesecake Bars

Found in Pioneer Woman magazine Spring 2026

 

Strawberry Swirl:

1# strawberries, hulled and halved

1/2 cup sugar

1 tbsp lemon juice

1 tsp vanilla

1 tbsp cornstarch

2 tbsp water

Crust:

1 stick salted butter, melted

40 vanilla creme sandwich cookies

Filling:

2 8oz pkgs cream cheese, room temp

2/3 cup sugar

1 tbsp flour

1 1/2 tsp vanilla

1/2 tsp grated lemon zest

1/4 tsp salt

1/2 cup sour cream, room temp

2 large eggs, room temp

Strawberry Swirl: Combine the strawberries, sugar, lemon juice and vanilla in a medium saucepan over medium heat. Bring to a gentle boil, stirring often, and cook until the strawberries are very soft, about 5 minutes.

Remove from the heat and use a potato masher or the back of a wooden spoon to mash the berries into a pulp. Pour the mixture into a fine-mesh sieve set over a bowl, then use a spoon to vigorously stir until most of the liquid has been forced through. Discard the remaining pulp. Carefully skim as much foam off the top of the sauce as you can, then return the skimmed sauce to the saucepan. 

Combine the cornstarch and water in a small bowl, then pour into the strawberry mixture and whisk to combine. Bring to a boil over med high heat and cook until the sauce has reduced slightly, 5-7 minutes (it should be the consistency of caramel sauce). Transfer to a small bowl and set aside to cool for 30 minutes.

Crust: Preheat the oven to 325°. Butter a 9x13 baking pan and line with parchment paper, leaving a 2" overhang; butter the parchment. Process the cookies in a food processor until finely crushed. Add the melted butter and pulse to combine. Press evenly into the prepared pan. Bake until dry, 10-12 minutes. Let cool for at least 15 minutes.

 

Filling: Beat the cream cheese, sugar, flour, vanilla, lemon zest, and salt in a stand mixer fitted with the paddle attachment on med speed until smooth, 2-3 minutes. Scrape the bottom and sides of the bowl. Beat in the sour cream until well combined. Beat in the eggs, one at a time, just until combined, scraping the bottom and sides of the bowl as needed. Pour the filling into the crust, spreading it evenly with a spatula. Bake until the filling thickens, about 10 minutes. Remove to a rack, then spoon small dollops @about 1 tsp each) of the cooled strawberry swirl mixture oven the top; use a toothpick or knife to swirl the strawberry mixture throughout the cheesecake filling.

Return the bars to the oven and bake until the center is just set but still slightly jiggly, 35-40 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 2 hours. Use the parchment paper to carefully remove the bars to a cutting board. Cut into squares. 

Strawberry Pavlova

Found in SL April 2023 and here

1 1/2 cups packed light brown sugar
1 cup granulated sugar, divided
9 large egg whites, at room temperature
1/4 tsp. cream of tartar (optional)
Pinch of kosher salt
1 lb. fresh strawberries, hulled and quartered
1 (6-oz.) pkg. fresh raspberries
6 cups thawed frozen nondairy whipped topping (from 2 [8-oz.] containers)
1/4 cup loosely packed fresh baby basil leaves

Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper. Whisk together brown sugar and 3/4 cup of the granulated sugar until no lumps remain. Set sugar mixture aside.

Beat egg whites, cream of tartar (if using), and salt with a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Increase speed to high, and gradually add sugar mixture. Beat until stiff peaks form, 8 to 10 minutes. (The meringue should be glossy, and sugar should be dissolved completely.)

Spread the meringue almost to the edges of the prepared baking sheet using an offset spatula. Bake in preheated oven until pale off-white, about 2 hours. Turn off oven, and let meringue cool, undisturbed, inside oven with door closed, at least 3 hours or up to 12 hours.

During the last 30 minutes of cooling, toss together the strawberries, raspberries, and remaining 1/4 cup granulated sugar in a medium bowl until combined. Set aside.

Transfer cooled meringue to a platter. Spread whipped topping evenly over meringue, leaving a 1 1/2-inch border. Spoon berry mixture over whipped topping, and top with basil leaves. Serve immediately.

Lemon-Pistachio Pavlova
Prepare recipe as directed, omitting berry mixture and basil. Drop spoonfuls of lemon curd (1 cup) over whipped topping on meringue in Step 5; swirl with a knife. Top with 1/2 cup chopped pistachios. 

 

Coconut Macaroon Pavlova
Omit berry mixture and basil; sprinkle 1 cup toasted coconut over whipped topping on meringue. Drizzle with 2 oz. melted dark chocolate. 

Strawberry Swirl Cream Cheese Pound Cake

Found on SL website here

1 1/2 cups unsalted butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 tsp. almond extract
1/2 tsp. vanilla extract
2/3 cup strawberry glaze
 

Preheat oven to 350°F. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.
Add cream cheese, beating until creamy.
Add eggs, 1 at a time, beating just until blended after each addition.

Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts.

Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a wooden skewer.
Repeat procedure once, and top with remaining third of batter.
Bake at 350°F for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Strawberry Patch Cake

Found in SL April 2023 here

Strawberry Cake
Baking spray
2 3/4 cups unbleached cake flour
2 tsp. baking powder
3/4 tsp. kosher salt
1/2 tsp. baking soda
1 lb. very ripe fresh strawberries, hulled
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
2 large egg whites, at room temperature
1/3 cup whole buttermilk
1 3/4 tsp. vanilla extract
Red food coloring gel (optional)

Berry-Marshmallow Frosting
2 Tbsp. freeze-dried strawberries (from 1 [0.8-oz.] pkg.)
3/4 cup (1 1/2 sticks) unsalted butter
1 (7-oz.) container marshmallow creme
2 cups powdered sugar
1-2 Tbsp. whole milk

Additional Ingredients
Miniature marshmallows
Yellow candy-coated milk chocolate pieces (such as M&M’s)
Fresh strawberries, halved if large
 

Prepare the Strawberry Cake: Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray; line bottom of pan with parchment paper. Whisk together next 4 ingredients in a medium bowl.

Place 1 cup of the strawberries in a food processor; pulse until chopped, 3 to 5 times. Set chopped berries aside. Place remaining strawberries in food processor; process until pureed, about 30 seconds. (You should have 3/4 cup puree.) Set aside.

Beat sugar and butter in a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 3 minutes. Add egg followed by egg whites, 1 at a time, beating on medium speed just until blended after each addition. Beat in buttermilk; vanilla; reserved chopped strawberries and puree; and, if using, a few drops food coloring until blended and desired color is reached, about 30 seconds. Gradually add flour mixture in thirds, beating on low speed just until incorporated after each addition, stopping to scrape down sides as needed.

Spoon batter into prepared pan, spreading evenly. Bake in preheated oven until golden around edges and a wooden pick inserted in center of cake comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; cool completely, about 1 hour, 30 minutes.

Meanwhile, prepare the Berry-Marshmallow Frosting. Process freeze-dried strawberries in a food processor until finely ground, 1 minute. Set aside. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until creamy and smooth, 2 minutes. Add marshmallow creme; beat until combined, 2 minutes. Add 1 cup of the powdered sugar; beat on low speed until well blended. Add 1 tablespoon milk, ground strawberries, and remaining 1 cup powdered sugar, beating until smooth. If frosting is stiff, beat in remaining 1 tablespoon milk. Chill until ready to use.

Use kitchen shears to cut marshmallows in half diagonally. Spread frosting over cake. Arrange marshmallow halves in groups of 5 to form flowers around edges of cake; press a candy-coated chocolate in center of each flower. Garnish cake with strawberries.
 

Berry Tiramisu Icebox Cake

Found in SL Aug 2023 here

16-oz  (~ 3 cups) fresh strawberries, hulled and coarsely chopped, plus more for garnish
2 6-oz containers fresh raspberries (~1 1/2 cups), plus more for garnish
1/4 cup granulated sugar
2 Tbsp. fresh lemon juice
2-4 tbsp fruit-flavored liqueur (such as Chambord, Grand Marnier, limoncello) or orange juice, as needed
2 cups mascarpone cheese (from 2 8-oz pkg.), at room temperature
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp. vanilla extract
3/4 tsp. kosher salt
1 7-oz pkg. crisp ladyfingers

Stir together strawberries, raspberries, granulated sugar, and lemon juice in a large bowl, and let stand at room temperature 1 hour. Line the bottom of a 9-inch springform pan with plastic wrap. Coat sides of pan with cooking spray, and line sides with a 3-inch-wide strip of parchment paper. Set aside.

Drain berry mixture over a shallow bowl, reserving juice. Pour juice into a measuring cup (you should have about 1/2 cup), and add liqueur or orange juice to yield 2/3 cup liquid. Set aside.

Place mascarpone in a large bowl, and beat briefly with an electric mixer on low speed to loosen. Add cream, powdered sugar, vanilla, and salt; beat on medium-high speed until medium peaks form, about 2 minutes, stopping to scrape down sides of bowl as needed.

Dip 1 ladyfinger in berry liquid for about 3 seconds, and place in prepared pan. Repeat with remaining ladyfingers and berry liquid, breaking ladyfingers as necessary to fit snugly and create a solid layer. Evenly cover with half of the drained berries (about 2 cups), and spread half of the mascarpone whipped cream (about 3 cups) over berries. Repeat with another layer of ladyfingers, berries, and mascarpone whipped cream. Cover tightly with plastic wrap, and refrigerate until icebox cake is firm, about 4 hours.

When ready to serve, remove sides of pan, and peel away parchment paper. Remove springform bottom and plastic wrap. Using a large spatula or cake lifter, carefully transfer to a serving platter. Garnish with additional strawberries and raspberries. Slice and serve cake immediately. 

 

Basic Crepes (5 stars)

Recipe in All Recipes Winter 2025 and here. Makes 8

2 large eggs
½ cup milk, or more as needed
½ cup water
¼ teaspoon salt or to taste
1 cup all-purpose flour
2 tablespoons butter, melted

Whisk eggs, milk, water, and salt together in a large mixing bowl. Add flour and melted butter and whisk vigorously until batter is smooth and pourable.

Recipe Tip: If the batter is too thick to spread easily in the pan, whisk in 1 tablespoon milk at a time until it reaches the proper consistency.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more.

Serve hot. Enjoy!

Test Kitchen Tips:

To make sweet crepes, whisk 2 tablespoons white sugar and 1 teaspoon vanilla extract into the batter.

You can also add all of the ingredients to a blender and process a few times using short bursts until the batter is smooth.

TOPPINGS & FILLINGS

 

Chocolate Syrup:

Combine 3/4c water, 3/4c sugar, 1/3c unsweetened cocoa powder, and a dash of salt in a medium saucepan. Cook over medium heat, whisking often, until mixture thickens and just begins to boil, about 6 minutes. Remove from heat and stire in 1/2 tsp vanilla extract. Serve warm or chilled. Makes 1-1/4 cups.

 

Strawberry Cheesecake Crepe Filling:

1-1/4c powdered sugar

8oz pkg cream cheese

1 tsp lemon zest

1tbsp lemon juice

1/2 tsp vanilla

Beat in a large bowl with mixer at medium speed until smooth. Gently fold in 1 cup whipped cream. Fill each crepe with about 1/3c cream cheese filling and 1/4c sliced strawberries. Top filled crepes with chocolate sauce.

 

Chicken & Garlic Filling:

3 tbsp butter

2-1/2c shredded cooked chicken

4 tsp minced garlic

2 tsp chopped thyme

2/3c herb & garlic cream cheese 

Melt butter in a skillet over medium high heat. Stir in other ingredients (not cream cheese). Cook, stirring occasionally, until heated through, about 5 minutes. Stir in cream cheese until melted and smooth. Keep filling warm in skillet until ready to fill.

 

Strawberry Orange Muffins

Original recipe found here.

1 1/2 cups all purpose flour
1 cup finely ground hazelnut meal/flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 1/2 teaspoons baking soda
pinch of salt
3 tablespoons unsalted butter softened
2 teaspoons vanilla extract
2 large eggs
1 cup non-fat plain yogurt
1/4 cup Bonne Maman orange marmalade
1 cup diced strawberries
1 teaspoon orange zest
1/2 cup semi-sweet chocolate chips

Preheat your oven to 375 degrees and grease (or line with muffin liners) a standard sized muffin pan. Using a large mixing bowl, mix together the flour, hazelnut meal, sugar, cinnamon, baking powder, baking soda and salt. Set aside.
In a separate medium sized mixing bowl, mix together the butter, vanilla, eggs (one at a time), yogurt and orange marmalade. Pour the wet ingredients into the dry flour mixture and, using a rubber spatula, mix until just combined. Fold in the diced strawberries, orange zest and chocolate chips.
Scoop the batter into the prepared muffin pan (I used a tablespoon sized cookie scoop and used two tablespoons of batter per muffin) and bake for about 20 to 24 minutes, or until a tester inserted comes out clean. Let cool in the pan for about 10 to 15 minutes before serving. Serve with the Bonne Maman orange marmalade.