The Pioneer Woman

Ree Drummond is sharing four vibrant recipes to celebrate the colors of summer.

Ree Drummond's knocking out hearty Breakfast Biscuits that her husband and son are coming to collect on their way to feed the cattle.

Ree Drummond's father-in-law, Chuck, is spearheading a big fence fixing project on the ranch, so Ree's saying "thank you" by delivering him and his crew a rib-sticking Tex-Mex lunch.

Ree Drummond's raiding the pantry, whipping up four cupboard showstoppers. She's spicing up standbys with a lunch of fragrant Chickpea Curry with Rice, then for sweet treats in a hurry, No-Bake Peanut Butter Bars save the day.

Ree celebrates her middle children, Paige and Bryce, with over a week of food and fun while the other kids are away. She makes Cornmeal Pancakes with Blueberry Syrup, Bow Tie Chicken Alfredo and Grilled Fruit Pizzas.

Ree cooks up a celebration dinner for her husband, Ladd's, birthday. There are delicious Chili Cheese Burgers, crisp Thin Fries, a cowboy-friendly Wedge Salad and a towering Yellow Cake with the Chocolate Buttercream Frosting.

The guys are away, and so it's 24 hours of just Ree and the girls. She whips up a Blueberry Crumb Cake for breakfast, and for dinner it's Petite Filets with Wasabi Cilantro Cream, Lobster Mac and Cheese and Lemony Broccolini.

Ree's daughter, Alex, and her best friends are heading to college. While they have a dorm room craft day, Ree cooks up a Tex-Mex feast with juicy Green Chile Chicken, spicy Taco Potatoes, a layered Mexican Salad and Key Lime Pie.

Ree's putting a breakfast spin on four dinners starting with sensational Sausage Kale Strata, a real make-ahead wonder. Wild Rice Pancakes get flipped to dinnertime for the girls, while the boys enjoy Breakfast Quesadillas.

Ree Drummond is confessing all about her life on a plate, from a fabulous retro Beef Stroganoff that she loved as a child of the 70s to the Pasta ai Quattro Formaggi that defined her student life in Los Angeles.

While the family works cattle, Ree Drummond's filling the freezer with delicious components ready to turn into meals at a moment's notice.

It's three days of Easter on the ranch, starting with a big Good Friday delivery of Hot Cross Buns to friends. Then on Saturday, Ree's making Tortellini Primavera and Krispy Eggs along with a Basket of Crudites with a Spinach Dip.

Ree's sharing four delicious done-in-a-flash desserts, from a great White Chocolate Pudding to a fast and fabulous Raspberry Fool. She's breaking out quick Dessert Panini, then whipping up Caramel Apple Sauce to make a sundae.