Try recipes from 'The Pioneer Woman: Cowboy Christmas' special on Food Network (2024)

By RITA SHERROW World Scene Writer

Oklahoma’s Ree Drummond is cooking up a holiday party for local ranchers and their families on the Food Network.

“The Pioneer Woman: Cowboy Christmas Special,” one of several programs featuring the network’s most popular chefs, airs at 7 p.m. Saturday, Dec. 6, on cable 58.

The menu: Sirloin Christmas Kebobs with Bell Peppers, Christmas Ham, Creamy Rosemary Potatoes, Bacon Green Bean Bundles and Cowboy Santa Cookies with the guests bringing salads and desserts. This Oklahoma-style dinner and dance celebration will also include gifts under the Christmas tree, a roping contest with western-themed prizes and a live band.

Drummond hosts “The Pioneer Woman” cooking series from her Osage County ranch. The writer, photographer, cookbook author, Osage County ranch wife and mother of four has millions of fans for her show, “Pioneer Woman,” and her blog, “Confessions of a Pioneer Woman.” The TV show, which features life with her family on their ranch, airs at 8:30 a.m. and 9 a.m. Saturdays on cable 58 in Tulsa.

The Food Network’s holiday programming also includes the premiere of “Outrageous Christmas” at 8 p.m. Saturday. It features everything from the world’s largest gingerbread village to a 1,000-pound chocolate Santa sculpture to 8-foot-tall handmade candy canes, along with a life-size Christmas tree cake.

Musician Kelis Rogers and her family will give Cooking Channel viewers a taste of the holidays in “Holiday Feast with Kelis,” premiering at 7 p.m. Sunday on cable 172 in Tulsa. It follows Rogers as she shares her shopping secrets at the market, joins forces with her mother to prepare traditional Puerto Rican roasted pork, sweet and savory sides to accompany the meal and Coconut Custard Pie to share with her friends and family.

“Rev Run’s Happy Holidays” premieres at 7 p.m. Dec. 14 on the Cooking Channel, cable 1163. Justine rings in the holidays with a family brunch including her Breakfast Before Casserole. Also planned are gingerbread cookies and the Simmons’ spin on a traditional treat — Ninjabread Men. The Rev also whips up his Rich and Creamy Hot Cocoa. When feast day finally arrives, the whole family cooks the Rev’s Always on Time Prime Rib, Justine’s Cheesy Buttermilk Garlic Mash and Diggy’s Colorful Carrots.

Here are two recipes courtesy of “The Pioneer Woman: Cowboy Christmas Special.”

JALAPENO POPPERS

Makes 40 poppers

20 fresh jalapenos, 2 to 3 inches in size

Two 8-ounce packages cream cheese, slightly softened

1 pound thin (regular) bacon, slices cut in half

1. Preheat the oven to 275 degrees. Set a wire rack over a baking sheet.

2. If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things hot).

3. Smear cream cheese into each jalapeno half and then wrap with a bacon piece (½ slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.

4. Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they’re also great at room temperature.

CREAMY ROSEMARY POTATOES

Makes 9 servings

4 tablespoons (½ stick) butter, plus softened butter for the baking dish

5 to 6 medium russet potatoes

1 teaspoon salt, or to taste

Freshly ground black pepper

4 cloves garlic, finely chopped

1 medium onion, finely diced

One 8-ounce package cream cheese, at room temperature

1 cup half-and-half

2 tablespoons minced fresh rosemary

3 green onions, light green and medium green parts, thinly sliced

1 cup grated Parmesan

1. Preheat the oven to 350 degrees. Rub the bottom of a 9-by-13-inch baking dish with softened butter.

2. Using a mandoline or a very sharp knife, slice the potatoes very thinly. They’ll cook better that way. Place the potatoes in the baking dish and sprinkle with ½ teaspoon salt and some pepper.

3. In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes.

4. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in ½ teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt!

5. Add the rosemary and green onions and stir to combine. Finally, mix in ½ cup of the grated Parmesan.

6. Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining ½ cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.

— From Ree Drummond, “ThePioneer Woman: CowboyChristmas” special