Blueberry Pancake Muffins

Found in the Pioneer Woman magazine Spring 2026

 

Muffins:

2 c ap flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 c buttermilk

1 c sugar

1/2 c vegetable oil (sub applesauce)

1 large egg

1 tbsp vanilla

1 1/2 c blueberries

Glaze:

2 c powdered sugar

2 tbsp milk

1 tsp salted butter, melted and cooled

1 tbsp brewed coffee

1/2 tsp maple flavoring (or syrup)

pinch salt

 

Preheat the ovent o 375°. Line a muffin pan. Whisk together the flour, baking powder, baking soda, and salt in a medium bow. Set aside.

Whisk together the buttermilk, sugar, oil/applesauce, egg, and vanilla in a large bowl until smooth. Add the dry ingredients and stir gently with a spatula until the batter just comes together. Fold in the blueberries.

Divide the batter evenly among the muffin cups. Bake until the muffins are golden and spring back to the touch, 25-28 minutes. Let cool 10 minutes then move to a cooling rack to cool completely.

Whisk together the powdered sugar, milk, melted butter, coffee, maple, and salt in a medium bowl until smooth. Spoon generously over the muffins. Let it set. 

Cinnamon Streusel Muffins

Found in The Pioneer Woman magazine Spring 2026

 

Streusel:

1/2 c ap flour

1/2 c old fashioned oats

1/2 c packed dark brown sugar

3/4 tsp salt

5 tbsp salted butter, cubed and room temp

Cinnamon Swirl:

1/4 c dark brown sugar

2 tbsp salted butter, melted and slightly cooled

1 tbsp ap flour

1 tsp cinnamon

Muffins:

2 c ap flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 c sour cream, room temp

1 stick salted butter, melted and slightly cooled

1/2 c dark brown sugar

1/2 c sugar

2 large eggs, room temp

1/2 tsp vanilla

Glaze:

1 c powdered sugar

1-2 tbsp milk

 

Preheat the oven to 375°. Line 12 cup muffin pan with liners. Make the streusel:  Stir together the flour, oats, brown sugar, and salt in a small bowl. Cut in the butter until pea-size crumbs form. Set aside.

 

Make the cinnamon swirl: Whisk together the brown sugar, butter, flour, and cinnamon in a small bowl. Set aside.

 

Muffins: Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk together the sour cream, melted butter, brown sugar, sugar, eggs, and vanilla in a large bowl until smooth. Add the dry ingredients and stir gently with spatula just until no streaks of flour remain. The batter should be thick but smooth.

 

Divide half of the batter evenly among the muffin cups. Spoon 1 tsp of the cinnamon swirl mixture over the batter in each cup. Top with remaining batter, filling each cup 3/4 full. Sprinkle with streusel, pressing lightly to adhere.

 

Bake until the muffins are golden brown and spring back when gently pressed, 30-32 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely, about 30 minutes.

 

Make the glaze: Whisk together the powdered sugar and 1 tbsp milk in a bowl. Slowly add up to 1 more tbsp milk until the glaze is smooth and easy to drizzle. Drizzle over the cooled muffins and let set. 

Bacon & Egg Breakfast Pizza

Found in The Pioneer Woman magazine Spring 2026

 

8 oz bacon, cooked and diced

1 20oz bag frozen shredded hash browns

1 1/4 tsp salt

3/4 tsp pepper

2 8oz tubes crescent dough sheets

2 tbsp grated parmesan cheese 

8 large eggs

3 tbsp heavy cream

3 cups shredded cheddar cheese (~12oz)

2 green onions, thinly sliced 

 

Preheat oven to 375°. Line 13x18" rimmed baking sheet with parchment paper.

 

Heat 3 tbsp of bacon fat in a skillet over medium high heat. Add the hash browns and season with 1tsp salt and 1/2 tsp pepper. Cook, flipping and stirring occasionally until golden, 8-10 minutes. Transfer to a paper towel covering a plate.

 

Unroll both crescent dough sheets on the prepared baking sheet. Pinch the seams together to create a large rectangle and gently press the dough out. Roll in the edges of the dough to create a crust. Sprinkle the dough with parmesan cheese. Bake until lightly golden, 10-12 minutes.

 

Whisk the eggs, heavy cream, and remaining salt and pepper in a medium bowl. Heat 2 tbsp of bacon fat or butter in a skillet over med-low heat. Add the eggs and let it cook about 30 seconds, then stir occasionally for the next 1-2 minutes to create large curds of scrambled egg. One the eggs are set but still look slightly wet, remove from the heat and spoon onto a plate to stop the cooking.

 

Spread the hash brown mixture onto the crust. Sprinkle with 1/2 cups cheese. Spread the scrambled eggs over the cheese. Sprinkle with the bacon and the remaining cheddar. Bake until the cheese is melted, 10-12 minutes. Sprinkle with green onions and serve.

Bacon & Egg Bites

Found in The Pioneer Woman magazine Spring 2026

 

6 slices bacon, cooked and crumbled

1 cup cottage cheese

8 large eggs

3/4 tsp salt

1/2 tsp pepper

3/4 cup shredded pepper jack cheese (~3oz)

2 4oz cans chopped green chile peppers, drained and patted dry

4 green onions, thinly sliced

 

Preheat oven to350°. Spray a muffin pan.

Puree cottage cheese in a blender until smooth and creamy, about 1 minute. Add the eggs, salt, pepper and blend until smooth.

Mix together the cheese, chiles, green onions, and bacon in a medium bowl. Divide into 12 muffin cups and pour the egg mixture in.

Bake until the eggs are just set, 25-30 minutes. Let cool for 5 minutes, then remove the egg bites from the pan.

These can be frozen for up to 2 months. To reheat, microwave 60-90 seconds or heat in a 325° oven for 15 minutes. 

Bacon & Egg Croissant Boats

Found in The Pioneer Woman magazine Spring 2026 issue.

6  croissants

6 slices of bacon
1 red bell pepper, chopped

1 shallot

3 cups baby spinach, coarsely chopped

1/2 tsp salt

1/2 tsp pepper

6 eggs
6 tbsp pesto (optional) 

3/4 cup shredded cheese: like cheddar, fontina, havarti (~3 oz)
2 tbsp fresh basil, chopped

1. Preheat the oven to 375°F.
2. Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.

3. Pour off all bacon fat but 1 tbsp. Add bell pepper and shallot. Cook about 3-4 minutes over medium heat. Stir in spinach, salt, and pepper and cook until wilted. Remove from heat and let cool.
3. Cut the croissants on top using a serrated knife to form a boat shape. Press the inside down to make a cavity for filling.
4. Place the croissants on a baking sheet. Mix all the ingredients together but the eggs and basil. Divide all the mixed ingredients into the 6 boats.
5. Crack an egg into each croissant boat.
9. Bake for 15-20 minutes, or until the eggs are set to your liking.
10. Garnish with chopped basil before serving.

Cinnamon Maple Whipped Cream

Found in SL Dec 2024 issue as a topping for Pumpkin pie.

 

2 cups heavy whipping cream

1/4 cup maple syrup

1 tsp ground cinnamon, more for garnish

1/4 tsp salt

 

Beat whipping cream, maple syrup, cinnamon, and salt in a large bowl with an electric hand mixer on medium speed until frothy, about 1 minute. Increase mixer speed to med-high and beat until stiff peaks form, 1-2 minutes. Serve on top of pie.

Bacon Wrapped Pork Tenderloin Filets

Found in SL Dec 2024 issue here

 

1 lb. pork tenderloin, patted dry
2 (1 oz. each) slices bacon, halved lengthwise
1 tsp. kosher salt
1/2 tsp. black pepper
1 Tbsp. unsalted butter
1/4 cup (2 oz.) bourbon
2 Tbsp. apple cider vinegar
1 Tbsp. unsulphured molasses
1/2 tsp. Dijon mustard
1/2 tsp. chopped fresh rosemary

Preheat oven to 400°F. Cut pork tenderloin into 4 equal portions (about 2 1/2 inches thick). Gently pat down to flatten to about 1 3/4 inches thick. Wrap 1 bacon half around outside edge of each pork filet, securing with a wooden pick. Sprinkle pork evenly with salt and pepper.

Melt butter in a medium (10-inch) cast-iron skillet over medium-high. Add the wrapped pork to skillet, bacon side down. Cook, turning occasionally, until bacon is browned, about 6 minutes. Turn filets cut side down; cook, undisturbed, until browned, about 4 minutes. Flip filets; transfer skillet to oven. Bake in preheated oven until a thermometer inserted into thickest portion of pork registers 145°F, 8 to 10 minutes. Remove from skillet, and place on a plate (do not wipe skillet clean); let rest 5 minutes.

Add bourbon to skillet; cook over medium-high about 30 seconds, scraping bottom of skillet to loosen any browned bits. Stir in apple cider vinegar, molasses, and Dijon mustard; cook, stirring often, until slightly thickened, 1 to 2 minutes. Remove from heat; stir in rosemary. Remove and discard wooden picks; return pork to skillet, and spoon sauce over pork. 

 

Chocolate Brownie Pie

Found in SL Dec 2024 issue here

 

2 (1/2-oz.) squares unsweetened chocolate
2 Tbsp. butter or margarine
3 large eggs
1/2 cup sugar
3/4 cup dark corn syrup
3/4 cup pecan halves
1 (9-inch) frozen piecrust

Melt chocolate and butter together in a saucepan over low heat, stirring until smooth. Beat together eggs, sugar, chocolate mixture, and corn syrup. Mix in pecan halves. Pour into piecrust. Bake at 375°F until just set, 40 to 50 minutes.  

Butterscotch Oaties

Found in SL Dec 2024 issue here

 

1 cup butterscotch chips
3/4 cup butter or margarine
2 Tbsp. boiling water
1 tsp. baking soda
2 cups rolled oats
1 cup flour
3/4 cup sugar
Generous pinch of salt

Preheat oven to 350°F. Melt butterscotch chips and butter in a saucepan over low heat. Mix boiling water and baking soda in a small bowl, and add to butterscotch mixture. Gradually blend in the remaining ingredients. Drop by slightly rounded teaspoons onto ungreased baking sheets. Bake for 10 minutes.

Test Kitchen Tip
These cookies spread a good bit; bake on four baking sheets with 2 inches in between the dough balls. The recipe makes a lot; cut it in half, if desired.

Googie's Rosabelles

Found in SL Dec 2024 issue here

1 cup sugar, plus more for rolling
3/4 cup shortening
1/4 cup molasses
1 egg
2 cups flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. salt

Cream together sugar and shortening in a bowl. Add molasses and egg. Sift together flour, baking soda, ginger, cinnamon, cloves, and salt; add to egg mixture. Spoon dough into balls, and roll in a bowl of sugar.

Place the cookies on a baking sheet, and bake for 9 minutes at 350°F. These cookies should be crispy on the outside and soft on the inside. Don't overbake. 

 

Butternut Squash Cake

Found in SL Dec 2024 issue here

4 large eggs
2 cups sugar
1 cup oil
2 cups flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking powder
2 cups cooked, drained, and mashed squash (See Test Kitchen Tip below)
8 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 (1-lb.) box powdered sugar
1 tsp. vanilla
Nuts (optional)

Beat together eggs, sugar, and oil in a bowl until combined. Beat in flour, salt, baking soda, cinnamon, pumpkin pie spice, baking powder, and squash until smooth. Pour batter into a greased Bundt pan. Bake at 350°F until done, 50 minutes to 1 hour.

Beat cream cheese and butter until creamy. Beat in powdered sugar and vanilla until smooth. Spread on cooled cake. Sprinkle with nuts, if desired.

Test Kitchen Note
We tested this recipe with pecans and canned pumpkin puree. Don’t buy pumpkin pie filling by mistake; it’s made with added sugar and spices that will impact the flavor of this cake.

Harvest Cake

Found in SL Dec 2024 issue here

 

Cake:
4 cups diced fresh apples
2 cups sugar
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
2 tsp. baking soda
2 eggs
1 cup vegetable oil
1 tsp. vanilla
1 cup chopped walnuts or pecans, plus more for garnish
White Icing:
2/3 cup powdered sugar
1 to 2 tablespoons milk
1/2 tsp. vanilla

Mix apples and sugar together in a bowl; let stand for 1 hour. Sift flour, cinnamon, nutmeg, salt, and baking soda into a medium bowl. In another bowl, beat eggs, oil, and vanilla together. Add the apple mixture; then fold in flour mixture followed by the walnuts. Bake in a 10-inch tube pan in a 350°F oven for 1 hour and 10 minutes.

To make our version of White Icing, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle cooled cake with White Icing; garnish with more chopped nuts. 

 

Heavenly Angel Biscuits

Found in SL Dec 2024 issue article here, recipe here

1/2 cup warm water (100°F to 110°F)
1 (1/4-oz.) pkg. active dry yeast (2 1/4 tsp.)
1 tsp. plus 3 Tbsp. granulated sugar, divided
5 cups all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp. table salt
1 tsp. baking soda
1/2 cup cold salted butter, cubed
1/2 cup shortening, cubed
2 cups whole buttermilk
1/4 cup butter, melted and divided

Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.

Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly.
Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.
Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.
Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1/2-inch-thick circle. Fold in half; repeat.
Gently roll to 1/2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 10-inch skillet, place remaining biscuits on a baking sheet.)
Brush biscuits with 2 Tbsp. of the melted butter.
Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.

Rossalynn Carter's Pimiento Cheese

Found in SL Dec 2024 issue here. The issue wrote an article about this and it's said to be very good.

16 oz. extra-sharp Cheddar cheese, shredded (about 4 cups)
1 (8-oz.) pkg. cream cheese, softened
1/2 cup mayonnaise of your choice
1 (4-oz.) jar diced pimientos, drained
1 Tbsp. grated yellow onion
1/4 tsp. onion powder
1/4 tsp. kosher salt
1/8 tsp. black pepper
White bread slices or crackers, for serving

Mix first 8 ingredients in a medium bowl.
Serve on bread or crackers.

 

White Chocolate Orange Creme Brulee

Found in SL Dec 2024 issue here

 

3 cups heavy whipping cream
1 (4-oz.) white chocolate bar, finely chopped (about 2/3 cup)
1/4 cup packed light brown sugar
1/4 tsp. kosher salt
2 tsp. packed grated orange zest, plus 1/4 cup fresh juice (from 2 navel oranges), divided
9 large egg yolks
1/3 cup, plus 3 Tbsp. granulated sugar, divided
4 tsp. vanilla bean paste
Candied Kumquats and quartered Candied Navel Orange Slices
Small fresh mint leaves

Preheat oven to 325°F. Place whipping cream, chocolate, brown sugar, salt, and orange zest in a medium saucepan; cook over medium-low, stirring frequently, until mixture is steaming, 8 to 12 minutes. Remove from heat.

Whisk together egg yolks and 1/3 cup of the granulated sugar in a large bowl until well combined. Gradually add cream mixture to egg yolk mixture, whisking constantly, until combined. Strain egg yolk mixture through a fine mesh strainer back into saucepan; whisk in vanilla bean paste and orange juice. Divide egg mixture evenly among 8 (7- to 8-oz.) ramekins.

Place ramekins in a large roasting pan. Add boiling water to pan to come halfway up sides of ramekins. Bake in preheated oven until egg mixture is just set but still jiggles, 30 to 35 minutes.

Carefully transfer ramekins to a wire rack. Let cool 30 minutes. Refrigerate, uncovered, until chilled, about 2 hours. (Cover with plastic wrap, and refrigerate for up to 3 days, if desired.)

Sprinkle remaining 3 tablespoons sugar over crème brûlée. Toast sugar using a kitchen torch until sugar is caramelized. (Alternatively, broil crème brûlée on the top rack, watching closely, until sugar is caramelized, 3 to 5 minutes.) Let stand until sugar is set, about 10 minutes. Garnish with Candied Kumquats, Candied Navel Orange Slices, and mint leaves.