The Pioneer Woman

Ree hosts a girls' night at the lodge, complete with a tasty spread of canapes and cocktails; her recipes include citrus shrimp nachos, courgette quinoa cakes with herbed yogurt, slow-cooker fondue, goat cheese truffles and butterfly martinis.

Ree shares her quick, delicious and crowd-pleasing pasta recipes. She makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.

Ree plays around with fuss-free food with no cooking required; she makes a ranch muffuletta sandwich; a rotisserie chicken is the secret to her Chinese chicken salad with ginger and chili dressing; she finishes with magical Mermaid Ice Cream.

Ree and her son, Todd, are delivering dinner to her dad and stepmom, so Ree makes creamy chicken cacciatore soup, parmesan herb drop biscuits and Italian salad; for dessert, she makes her recipe of dark chocolate cheesecake.

Ree answers cookout questions from friends and locals; she shares a chicken fajita salad and cilantro lime dressing arranged as a stunning centerpiece, plus pepperoni potato salad and Southern panzanella; Ree also makes grilled sheet pan s'mores.

Ree Drummond is making freezer food for her friend and assistant Haley to enjoy after she has a baby; Ree assembles her Mean Green Pasta Casserole and a batch of White Bean and Sausage Soup for easy dinners.

Ree Drummond is making lunch for two of her favorite ranchers: Ladd, who is her husband, and his dad, Chuck.

Ree Drummond is preparing for a night of canapes, cocktails and canvasses with a fun painting class at The Merc and she has the fine art of finger food covered.