Ree Drummond, also known as The Pioneer Woman, started sharing recipes and lifestyle tips on her blog in 2006 after moving back to Oklahoma from the city. She now has millions of followers on social media, several cookbooks and her own TV show. Here are some of her best cooking hacks and tips.

Drummond says she’s often asked how to make cinnamon rolls firm enough to hold their shape and create a perfect spiral. Her secret? Chill the dough overnight in the fridge before rolling and baking. Keep in mind that the rolls will need to rise for a little longer before they're put in the oven.

Making barbecue ribs in the slow cooker is the best way to ensure the meat is tender and falls off the bone. But Drummond suggests adding the sauce after the meat has cooked. Ribs release liquid during cooking which can water down the sauce and prevent it from sticking. Instead, strain off the cooking liquid from the slow cooker then pour in the sticky sauce, making sure all the ribs are evenly coated. Find more tips for perfect ribs every time here.

“The secret to cookies is not to overbake them", says Drummond in her recipe for triple chocolate cookies. Her trick is to take them out of the oven before you think they're done as they'll continue to cook a little from the residual heat and turn out perfectly. Read more easy ideas for next-level cookies here.

No time to make your own bread rolls? Buy frozen unbaked ones and add your own twist for extra flavour. Drummond recommends placing the rolls in a lightly buttered skillet and covering for a few hours, allowing them to rise, before brushing with melted butter, chopped rosemary and sea salt. Then they're ready to bake.

It might take a bit of effort but Drummond’s tips for making the perfect fries are worth following. After slicing the potatoes into thin sticks for a crispier texture, she soaks them in water overnight and then, when fully dried, fries them twice.

Drummond follows two important rules when making rice pudding. Firstly, she always uses medium-grain rice. She says, "It’s in the rule book. I’ve made it with long-grain and it just isn’t the same at all." Secondly, she always uses the same pan. "Overwhelmingly, my rice pudding always turns out better if I use a non-stick saucepan."

Give pancakes a citrussy lift by adding both lemon juice and zest to the batter before frying – the lemon juice will also have a fluffy buttermilk effect on the batter. And, of course, always cook your pancakes in melted butter. Find more flipping brilliant pancake tips here.

In her popular recipe for BBQ meatballs, Drummond adds quick-cook oats and milk to the ground beef, giving them some extra bulk. "They're almost like little 'meatloaf balls'", she says.

To infuse slow-cooked beef brisket with a slight hickory flavour, Drummond recommends adding a few tablespoons of liquid smoke to the marinade – along with beef consommé, lemon juice, chopped garlic and soy sauce. Make sure to leave the marinated meat in the refrigerator for 24 to 48 hours to ensure all the flavours are absorbed.

It might save on time but Drummond advises against throwing potatoes in the pan while slow-cooking a pot roast as they can turn mealy. Instead, she recommends mashed potatoes as the perfect accompaniment. Discover our favourite ways to serve mashed potatoes here.

As most of her followers know, Drummond loves full-fat butter but when it comes to making the perfect pie crust, it's not on the ingredients list. Instead, she recommends vegetable shortening such as Crisco. Drummond explains, “For once in my life, I’m going to say this…and then it will never happen again: You must use Crisco, not butter. Butter simply will not work.”

For the best sunny-side up eggs, Drummond recommends cooking them in a non-stick skillet with a small amount of canola oil (vegetable oil) on a medium heat so that the egg whites stay clear for a few seconds once they're in the pan. When the eggs have started to firm, baste the whites only with the hot oil to ensure they get cooked through. After a couple of minutes, baste the yolks. When they're done, remove from the skillet and drain any excess oil on a paper towel. Check out more top hacks for cooking eggs here.

Making risotto is a tricky business as it can easily become too soggy or get stuck to the pan. Drummond recommends adding in one ladle of stock or broth at a time while stirring constantly. Once the liquid has been absorbed, add the next and don't forget to keep stirring.

Patience is a virtue when it comes to making your own pizza dough. While you could set it aside to rest for 1 to 2 hours, Drummond says that to really amp up the flavour and texture, leave it in the fridge for a few days in a sealed plastic bag.

Think making hollandaise sauce is all about whisking? Think again. To make a cheat's version that tastes just as good, Drummond's tip is to use a blender. Place eggs yolks into the blender jug, turn it on low then slowly but steadily pour in melted butter while it's still on. Then add lemon juice and a generous shake of cayenne pepper.

Drummond has several recipes for macaroni cheese up her sleeve and most have a few extra ingredients to give them an indulgent twist or extra flavour. One of our favourites is butternut mac 'n' cheese with roasted and mashed butternut squash, caramelised onions and sharp cheddar.

For the perfect cinnamon toast, Drummond likes to mix butter, sugar and cinnamon with a few teaspoons of her magic ingredient – vanilla extract. Once the mixture is spread on bread, place the slices in the oven for ten minutes until golden brown then finish off under the broiler (grill). Perfect.

Give homemade chicken strips a delicious caramelised edge by adding crushed sugary cereal to their coating. Drummond prefers to use Cap’n Crunch with flour, seasoning and egg to bread the meat. Add a sprinkling of salt once the strips are fried and drained to balance out the sweetness.

When deep-frying potatoes, throw a few sprigs of rosemary and sliced garlic into the oil towards the end of cooking each batch. It won't infuse the oil too much but will firm up the herbs and garlic, making them perfect for sprinkling over the potatoes afterwards for extra decoration and flavour.

Drummond has got you covered if you want to sleep in and wake up to a delicious ready-made brunch. Prepare an omelette in a baking tray the day before and bake the next morning. Tear up bread rolls, layer in a buttered dish and cover with whiskted eggs, cheese, mustard and chives, and leave in the refrigerator until you’re ready to face the day.

Inspired by cowboy cook Tom Perini, Drummond makes bread and butter pudding even better (and vows to convert those who think they don't like the dessert) by serving it with whiskey sauce. Cream, butter, sugar and a splash of Jack Daniels are warmed on a low heat and poured over individual portions.

A dump cake is, by its very definition, all about throwing whatever ingredients you have together. Drummond gives her canned fruit concoction an extra edge by using ready-made cake mix and she’s not ashamed to say so.

Drummond promises her technique for cooking the perfect steak is so good, it could result in a marriage proposal. Her trick? Butter the grill pan and let it brown before adding the steak, and press the meat down firmly for neat grill marks.

For super-quick hash browns with extra crunch, cook them in a waffle maker. Drummond recommends layering the shredded potato mixture with cheese and chopped ham for a tasty weekend brunch. Find out how to make perfect regular waffles and more variations here.

Drummond is a big fan of the cold-brew method to make iced coffee. Steep a large batch of ground coffee in cold water for at least 12 hours before straining to create a coffee concentrate. Pour over ice with a splash of milk and sugar.

Love frothy coffee but don't have a fancy espresso maker? No problem. Drummond says you can pour warmed milk into a jar, screw the lid on tightly and shake. Just make sure the lid is on very tight and hold the jar with a dish towel if it's too hot.

Read more: Martha Stewart's best tips and hacks

“A flat whisk, without question, is one of my favourite tools in the history of tools” advises Drummond. She says that the piece of kitchen kit is great for deglazing, making gravy and sauces, and scraping the pan.

Read more: The secret of a perfect poached egg and other cooking questions solved

According to Drummond, preparation and keeping calm is key when it comes to hosting friends and family for big cooking events like Thanksgiving. She advised in an Instagram post: “My top three Thanksgiving tips for a successful meal: 1) Start prepping Monday! Chop veggies, make pie crust, chop nuts, anything that can be done ahead. 2) Watch The Godfather as you prep/cook. This is essential. 3.) Don't stress. Family will remember the good times most of all.”

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