Ep 19. New Year's Brunch

The Pioneer Woman season 23 episode 19, titled "New Year's Brunch," follows host Ree Drummond as she prepares a delicious brunch spread to welcome in the new year. Ree begins by baking cinnamon rolls, which she serves alongside a refreshing grapefruit and mint salad. Next, she makes a savory mushroom and spinach frittata that is sure to please even the pickiest of eaters.

To complement the frittata, Ree prepares a fruit and yogurt parfait that is both healthy and delicious. She also shares her recipe for homemade granola, which adds the perfect crunch to the yogurt parfait. Ree tops off the brunch spread with a festive beverage – a New Year's Eve mocktail made with pomegranate juice and sparkling water.

Throughout the episode, Ree sprinkles in tips for entertaining, such as how to make a brunch buffet look beautiful and how to create a cozy atmosphere with candles and decorations. She also reflects on the past year and shares her goals and resolutions for the new year ahead.

As always, Ree's recipes are simple and easy to follow, making them perfect for both beginner and experienced cooks alike. By the end of the episode, viewers will not only be inspired to try the recipes themselves, but also to embrace the new year with a positive attitude and a sense of gratitude.