October 13, 2010


I recently hosted Bunco night for a bunch of my girlfriends. Since there are so many Pioneer Woman recipes that I have been meaning to try, I decided to make it a themed menu of sorts. All of my recipes, except for one, came from the Pioneer Woman website/cookbook. Let me tell you...everything turned out amazing, and I think my guests had a great time!

Here are the recipes that I made with some accompanying photos. On the night of the party, I forgot to take a pic of the pumpkin cake recipe. Oops! So, I just made myself a piece just now to have as a little afternoon snack...just so I could photograph it. Oh, how I suffer for my art! ;)


Olive Cheese Bread
From: The Pioneer Woman website

1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated
Preparation Instructions
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

The olive cheese bread was probably my favorite!


Baba Ghanoush
From: The Pioneer Woman website

3 whole Medium Eggplants
4 Tablespoons Tahini
4 cloves Garlic, Finely Minced
¼ cups Lemon Juice
3 Tablespoons Extra Virgin Olive Oil (good Quality)
⅓ cups Fresh Parsley, Minced

IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork.

On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes. Set them aside to cool slightly.

When cool, peel off skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)

Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.

Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don’t undersalt!

Serve with pita triangles, baguette slices, chips, crusty French bread…or with a spoon.

My four year old helped me make this recipe. It was fantastic, and he loved saying "Baba Ghanoush!"... it was so freakin' cute!


Mushrooms Stuffed with Brie
From: The Pioneer Woman website

1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese

Preheat oven to 350 degrees

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

Top mushrooms with parsley/garlic mixture.

Place into the oven for 15 minutes, or until brie is melted.

Note: Mushrooms are best when they’ve been allowed to cool slightly.

I ended up tripling this recipe, and I could have actually made more. These little mouthfuls of joy disappeared quick!


Cinnamon Cookies

This is the only non-Pioneer Woman recipe in the bunch. These are my families' favorite cookies, so I had to share them with my Bunco buddies!


Pumpkin Cake with Whiskey Whipped Cream
From: The Pioneer Woman website

1 cup Golden Raisins (*I used regular raisins*)
1 cup Whiskey (optional)
2-½ cups Flour
1 teaspoon Salt
1 teaspoon Baking Powder
½ teaspoons Baking Soda
2 teaspoons Cinnamon
⅛ teaspoons Ground Nutmeg
1 stick Softened Butter
1-½ cup Sugar
3 whole Eggs
1-¼ cup Plain, Unflavored Yogurt
1 cup Canned Or Fresh Pumpkin Puree

1 cup Heavy Cream, Very Cold
2 Tablespoons (to 3 Tablespoons) Sugar
2 Tablespoons Whiskey

Preheat over to 325 degrees.

Spray 9×13 inch pan with baking spray. Combine whiskey and raisins in a bowl and allow to soak for awhile.

Sift together flour, salt , baking powder, baking soda, cinnamon, and nutmeg. Set aside.

Add butter to a mixing bowl and beat. Add sugar and beat. Add in eggs one at a time, beating after each egg.

Add yogurt and pumpkin and mix gently until just combined. Add flour mixture in increments, beating until just combined. Drain raisins and stir in by hand.

Pour batter into pan and bake for 35-40 minutes, or until set. Remove from oven and allow to cool completely.

Whiskey Whipped Cream:
Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes. Spoon over cooled cake.

Eat extra cream with a spoon, if desired.

I love booze in desserts!!! (Please don't judge me.)

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