Tag Archives: From the Kitchen

Rockin’ With Ranch Popcorn Recipe

Ranch Popcorn Recipe LargeIt came as a big surprise when I found out that many people don’t know about Ranch popcorn. Last year, a client had a marketing campaign going for Hidden Valley Ranch dressing (dry spice packs and bottled). Even here in Texas, the beautiful Lone Star State that adores Ranch on just about everything, folks didn’t know the simple way to make a Ranch popcorn recipe.

I began using Ranch on popcorn years ago. Too many years ago to really even know when the thought occurred to me that by using a Ranch dry seasoning packet, I could have Ranch popcorn any time I wanted. Before this revelation, I’d have to wait until Christmas time when the large tins of flavored popcorn are sold at the grocer’s.

A few tips about making Ranch popcorn:

Start with a little and work your way up. If you butter and Ranchify your popcorn with a heavy hand, there’s no turning back. The popcorn is wasted and thrown into the trash. Or strewn about the yard for the birds to eat. Save yourself the trouble and build slowly. Some people – believe it or not – don’t like Ranch on their popcorn. Others will enjoy the taste, but a little goes a long way (with both the butter and Ranch seasoning).

I like it light. I’ve been eating popcorn for as long as I can remember. My mom, like all the moms of the 60s and 70s, enjoyed popping batches of popcorn for family and friends. She’d make so much we’d have leftover popcorn (which is quite good if it’s stored properly). I’ve eaten popcorn everywhere from at home to the theater, and I’ve developed a simplistic taste for the treat. I will not eat popcorn laden with butter – so much that it’s dripping and soft – nor will I tolerate flavoring on my popcorn that’s over the top. A little goes a long, long way in my world.

You can add more. Most people probably can go with more butter and/or Ranch. Feel free to make this recipe yours; that’s the fun of working in the kitchen. You can design your Ranch popcorn according to your tastes.

Ingredients matter. I used to purchase Hidden Valley Ranch seasoning packets for this recipe. HEB’s version is cheaper and just as tasty. You don’t have to spend big bucks to make this recipe taste good. I also use white popcorn but that’s simply a matter of preference. I like that taste and look of white popcorn more than I do the yellow kernels. Last, please use butter in this recipe. Margarine, fake butter, etc., ain’t gonna cut it.

For those of you who are uninitiated in the ways of Ranch, as we lovingly call Hidden Valley Ranch dressing in these here parts, here’s my highly coveted recipe.


Ranch Popcorn

1/2 cup of popcorn kernels

1-2 T butter

2-3 tsp Ranch seasonings mix

Pop the corn. While it’s cooking, melt one to two teaspoons of butter in the microwave.

Drizzle the melted butter over the warm popcorn. Keep stirring with a large spoon so the butter is distributed evenly. Add the Ranch seasonings mix and continue stirring until the seasoning is mixed in.

Ranch Popcorn Recipe Close Up


Sweet, Savory, Pulled Pork Tacos Recipe

Pulled Pork Tacos Recipe Have you ever stumbled upon a recipe that you just knew would be right? A few years ago, Diners, Drive-Ins & Dives went to a kick ass restaurant where a lady made awesome, homemade Mexican food. Guy Fieri was able to film the lady making her family’s pulled pork tacos recipe. Needless to say, I was in heaven.

The ingredients sounded a bit strange, but I was ready to give it a go. Afriel and I bought what we needed during our next shopping trip. This recipe takes patience while the pork cooks, but it’s one of the easiest recipes I make. All you have to do is put the ingredients together in a pot and let it cook. That’s it!

Top the pulled pork tacos with chopped white onions and fresh cilantro. You can use corn or flour tortillas. Both are equally good, but corn tortillas are traditional. The only thing I don’t like about them is they tend to fall apart. Corn tortillas taste better with pulled pork, in my opinion.

This recipe is my version of what I saw on Diners, Drive-Ins & Dives. I didn’t write down exactly what was put in the pot during the episode, but what I make is very, very good. Enjoy!


Pulled Pork Tacos


Pork shoulder

1 bottle of Coca Cola

1 can of sweetened condensed milk

1 head of garlic

1 T cumin

sea salt to taste

Cut off the bottom of the head of garlic so the roots are gone. Take off a few layers of the outer skin. You don’t have to break up the cloves or take off the skins completely, although I’ve cooked the pulled pork tacos this way, too. It depends on the end result, and if you want to pick out the garlic skins or not.

Put the pork shoulder into a large pot that’s heated to medium high heat. Add the other ingredients. I put in the cumin to taste, but I’d say you need at least a tablespoon. I also use about about a tablespoon of sea salt, too. Stir the liquid to mix everything up and add water until the pork shoulder is completely immersed.

Bring the pan to almost boiling and then turn the heat down to low. Cover the pot and check it periodically. Let it cook – slowly – until the meat’s falling apart. This takes hours, folks, but it’s definitely worth the wait.

When the pork is so tender it melts in your mouth, put it on warmed tortillas and top with chopped white onions and cilantro. That’s all you need and I guarantee you’ll be back for seconds.

Pulled Pork Tacos Recipe Up Close



Festive, Fresh, Delightful Broccoli Con Olives Recipe

Broccoli Con Olives RecipeIf you’re looking for an easy, tasty recipe, this broccoli con olives recipe delivers. If you’ve seen my other recipes on this blog, then you know I’m all about food that’s quick, no fuss, and delicious. Broccoli con olives has been one of my favorite dishes since way back when I lived in Houston.

This recipe came from Houston Home & Garden. As of today, I’ve absolutely no idea what that means. Probably a magazine, but who knows. I copied this recipe onto a little recipe card many, many moons ago (I was around 18-19 years old), stuck the card into my recipe holder, and forgot the source except to write down the name. If any of you know who and what Houston Home & Garden is, or was, let me know.

There’s not much to this recipe. Don’t let the list of ingredients fool you, however. You’re getting plenty of good nutrition from the fresh broccoli, olive oil, garlic, and olives. The combination of spices and lemon add that special something that tops off the taste.

I dig eating this dish by itself, but you can pair broccoli con olives with a pasta entree, seafood, fish, a side salad, or even a hearty soup. The best time of year to serve broccoli con olives, in my opinion, is during the holidays. The colors are so vibrant – the fresh pimento, broccoli and black olives are quite festive.

Steamed broccoli for the broccoli con olives recipe.
Steamed broccoli.

My tweaks on this recipe include adding more garlic and steaming the broccoli. I used two cloves because one isn’t enough for my tastes. If you’re not a garlic freak, or are feeding others, I recommend going with one clove. If you don’t want to steam the broccoli, simply cook it in water over medium-high heat for about eight minutes. The main thing to remember is the broccoli should not be mushy. You probably could stir fry the broccoli and get good results, too.

Cooking the Broccoli Con Olives Recipe
Cooking the broccoli con olives. All that’s left to add is the pimento!

Once you get going with this recipe, you’ll find it cooks quickly. The key is to have everything prepared and ready to go. Enjoy, happy holidays, and let me know what you think. Cheers!


Broccoli Con Olives


1 bunch fresh broccoli

1 clove garlic, minced

4 T olive oil

1 lemon

1/2 cup chopped, pitted black olives

salt and freshly ground, black pepper


Cut the broccoli into medium-sized pieces. Julienne the stems. Steam the broccoli until it’s tender, but not mushy. Set aside.

In a skillet, saute the garlic in olive oil for two minutes. Add the juice and zest of the lemon. Add the chopped olives. Add the cooked broccoli and season to taste. Gently toss to combine.

Garnish the dish with strips of pimento. Serve hot. This recipe serves four.

A Family Favorite: Lou Percy’s Shrimp Dip Recipe


Lou Percy's Shrimp Dip Recipe with ChipsI am proud to share this family favorite with you. My family’s eaten Lou Percy’s shrimp dip recipe since I was at least a teenager, and maybe before that. It’s one of my mom’s recipes.

Who is Lou Percy? That’s the mystery! Did she (or he) give my mom this recipe? Or did my mom find this delish combination of shrimp, spice, and cream cheese in a cookbook? I’ve searched high and low, but have no answer. And you know what? I dig mysteries. Sometimes it’s better that way.

Lou Percy's Shrimp Dip Recipe Ingredients
Some of the ingredients that make Lou Percy’s Shrimp Dip recipe flavorful.

My mom began making this recipe for holiday festivities throughout the year. When she’d have parties, Lou Percy’s shrimp dip was one of the guests of honor. My first husband and I, along with one of my favorite cousins and her husband, used to clean up as soon as my mom put this dip on the table.

I didn’t make this dip for years. It was a part of my distant past and something I didn’t think about until Christmas rolled around. My mom continued to make the dip for her annual New Year’s Eve party, however. I’d know the holiday season was coming and ask my mom to be sure and make some to share with me, too. My kiddos never took to the dip, and that was fine, because it meant I could have Lou Percy’s infamous shrimp dip all to myself.

Boiled Shrimp for Lou Percy's Shrimp Dip Recipe
Boiled, fresh shrimp.

My mom’s growing older and I’m transcribing all of her recipes as quickly as I can. A few years ago, Afriel and I sat Mom down and made her share the best of her recipes. I say we made Mom sit down – if you don’t know my mom, then you aren’t aware of this 80-something ball of fire. In spite of a serious back condition and two rounds of cancer including two rounds of radiation and one surgery, my mother remains a force to be reckoned with. Getting her to sit still for more than five minutes is next to impossible. The lady is always busy!

Lou Percy’s shrimp dip is a great addition to any party. The recipe can be used throughout the year, too. I love the dip at Christmas time, because it’s my favorite time of year. Having a shrimpy-cheesy-spicy treat while you’re partying with friends under the Christmas tree is something you shouldn’t miss.

Shrimp and Green Onions for Lou Percy's Shrimp Dip Recipe
Chopped shrimp and green onions.
Preparing the Veggies and Fruit for Lou Percy's Shrimp Dip Recipe
Preparing the veggies and fruit.

Everyone – and I mean everyone – loves this dip.

I’ve had another version, and that person used more ketchup than my mom does. My mother said that dip was frightful, but I disagree. It wasn’t a knock-off that could hold a candle to my mom’s shrimp dip, but a bit more ketchup adds a rich, red tone to the dip. And a bit of tomato taste isn’t so bad. What I’m conveying here is you can definitely spice this recipe up your way.

As with all of my recipes, feel free to improvise. I always do.

What’s not negotiable: Don’t use canned shrimp. For heaven’s sake, that stuff is nasty. The shrimp should be fresh, fresh, fresh. It’s the base of this recipe. I use green onions and probably more spice than others may like. That’s how my mom always made it, but you can cut back.

It doesn’t take long to make this recipe, either. Like the majority of what I make in the kitchen, this recipe is easy, quick, and delightfully tasty. Serve with tortilla chips, Ritz crackers, or Keebler butter crackers. We’ve used each of these and the results are spectacular.

Lou Percy, whoever you are, thanks for a mighty yummy dip!


Lou Percy’s Shrimp Dip


1 lb. peeled, deveined, boiled shrimp

1 large package cream cheese, softened

6 to 8 green onions

1 dozen stuffed olives

1 cup mayonnaise

Fresh lemon juice

6 T ketchup

12 shakes hot pepper sauce

6 T Worcestershire

Garlic powder, seasoned salt, and black pepper

Chop up the shrimp, onions, and olives. Mix the cream cheese with mayo. Add the remaining liquid ingredients and blend. Slowly add the shrimp, green onions, and olives. Add garlic powder, seasoned salt, and black pepper to taste.


Classic Hot Chocolate Recipe With a Smooth and Minty Twist

Classic Hot Chocolate
Classic hot chocolate with a twist of cream and mint.

Homemade hot chocolate is always divine, but it’s truly special when shared with the people you love. This classic hot chocolate recipe is super easy to prepare and serve. On a frosty Texas day (or night), nothing else warms you up better.

My mom likes a bit of spice, so she adds a sprinkle of cinnamon and a bit of chili powder. That’s not my preference, but I’m always happy to accommodate her.

My coconut chip nut bars are a tasty way to enjoy this hot chocolate, too. Perfect for hungry Texans, and so nice for the holidays. The hot chocolate and coconut chip nut bars recipes are easy ways to teach your kids how to cook.

Another secret I’ll share with you is this: Pair your hot chocolate with a square (or two) of a fine chocolate bar. And no, that’s not chocolate overload. It’s called a tasty and fabulous indulgence!

This lovely little recipe serves six people.


Classic Hot Chocolate

  • ¼ cup cocoa
  • ½ cup sugar
  • 1/3 cup hot water
  • ¼ teaspoon salt
  • ¾ teaspoon vanilla extract
  • whipped cream
  • crushed candy cane
  • candy cane

Whisk together the cocoa, sugar, salt, and water in a medium saucepan until thoroughly mixed. Heat on medium high, while continually whisking, until the mixture starts to boil. Continue whisking for three minutes. Turn off the heat and slowly add the milk, and keep whisking. Add the vanilla. Once milk is heated, but not boiled, pour the chocolate into a mug.

For the perfect peppermint hot chocolate (as shown in the photo), add a candy cane to the side of the mug, top with whipped cream, and sprinkle with the crushed candy cane.


Simple to Make and Easy to Bake Coconut Chip Nut Bars Recipe

Coconut Chip Nut Bars Recipe
Coconut Chip Nut Bars – so yum!

This coconut chip nut bars recipe was obtained by my mother in her mid-20s. The recipe is perfect for those of us who run very busy schedules. Coconut chip nut bars are also easy for people who are inexperienced in the kitchen. If you’re new to cooking or have been afraid to make a dessert from scratch, try this recipe. You’ll love the yummy results!

Because this treat is so simple to make, I recommend having your children help out. The layers don’t take long to out together and the kids will enjoy being your helpers. Sprinkling the chocolate chips and coconut is something even a young child can do.

This can be a fun recipe for the holidays, too. The bars, when served, are gorgeous. Pair the coconut chip nut bars with a hot cup of cocoa and you’ve got it all going on! What a great way to relax and enjoy a nippy Texas evening.

Making Coconut Chip Nut Bars
Pouring sweetened condensed milk into a pan of chocolate chips.


Coconut Chip Nut Bars

Makes 3 dozen bars


  • 1 ¾ cup all-purpose flour
  • ¼ cup baking cocoa
  • ¾ cup powdered sugar
  • 1 cup cold butter

Preheat the oven to 350oF.

In a medium bowl combine flour, powdered sugar, and cocoa. Cut in butter until the mixture resembles coarse crumbs. Press the crumbs firmly into a greased 9×13 pan. Bake for 10 minutes. Cool.


  • 1 can (14 oz) sweetened condensed milk
  • 2 cups semi-sweet chocolate chips, divided
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • ½ cup flaked coconut
  • ½ cup crushed Heath Bars

While the crust is baking, combine the milk and one cup of the chocolate chips in a saucepan. Stir over medium low heat until the chips are melted. Stir in the vanilla. Pour the chocolate sauce over the baked crust. Sprinkle the nuts and remaining cup of chocolate chips over the sauce. Top with the coconut and candy bits. Gently press the topping down into the chocolate mixture.

Bake at for 18-20 minutes or until firm. Cool on a wire rack and cut into bars. Chill until served.

Delicious and Nutritious Sweet Potato Recipe

Sweet Potatoes Plated on top of Baked Ham
Sweet potatoes plated on top of baked ham.

I dig sweet potatoes. However, I never knew or understood how wonderful a sweet potato could be until much later in life. I guess like many of the foods I was given as a child, it took a long time for my palate to develop.

Or maybe canned sweet potatoes aren’t the bomb, as your mother and grandmother would suggest.

The recipe below serves 16 people. I cut mine way back – I had two sweet potatoes to cook. That was plenty for me, as Afriel’s not a huge fan. I think this recipe would be great to serve to a house full of hungry guests. The recipe is certainly very easy to prepare.

Peeled sweet potatoes
Peeled sweet potatoes.
Sweet potatoes cooking
Cubed sweet potatoes cooking.
Preparing sweet potatoes
Cooked sweet potatoes ready to be mixed with the other ingredients.

Unlike most sweet potato recipes, this one doesn’t need to be baked. There’s no marshmallows or goo, just a bit of potato and seasoning.


Creamy Sweet Potatoes

  • 9 medium sweet potatoes
  • water
  • 1/3 cup milk
  • 3 T brown sugar
  • 1/2 tsp salt
  • 2 T butter, softened

Peel and cut the sweet potatoes into cubes. Place the cubes in a pot with enough water to barely cover the potatoes. Cook over medium high heat until the water boils; then turn the stove to medium low and cover. Cook the potatoes for about 45 minutes or until they are soft.

Drain the sweet potatoes.

Put the sweet potatoes, milk, brown sugar and salt into a bowl and thoroughly mix. You want the potatoes to be fluffy and light.

When the potatoes are mixed and fluffy, put them into a large serving dish. Top with dots of butter.


Find our entire Thanksgiving dinner here, with a list of all the recipes we used for our holiday feast.

Super Juicy Homemade Baked Ham Recipe

Super Juicy Homemade Baked Ham RecipeBack in the day, I found a baked ham recipe that sounded good. Guess where I found it? In Playboy. This way a long time ago, back when my handwriting was better and I had fewer wrinkles and no grey hair. If you’ve never read the publication, you’re missing out on some good info. The mag’s so much more than photos of beautiful, naked women.

Although I’ve carried this little recipe note for quite some time, I’d never actually tried the recipe out. Silly me! I’m sure this recipe dates back to my days as a 20-something in Houston. It’s a shame that I never gave the recipe a go, because it’s delicious.

Uncooked ham
10 lb. uncooked ham waiting to be prepared.

My modifications include using fresh pineapple and crushing it in the blender. I didn’t want to use pineapple rounds, so crushing the pineapple and combining it with the mustard, brown sugar, and basting liquid seemed appropriate. It actually worked out quite well, if a bit messy.

Uncooked ham in the pan
Uncooked ham in the pan.
Preparing the ham
Preparing the ham for baking.

I also left out the sherry. I rarely use sherry (for cooking or drinking). I did, however, use Simply Orange juice which gave the ham a bright, citrus flavor. Hams can be extremely salty, which is a turnoff. I think the juice addition is a nice touch, and it worked well with the pineapple.

Ham baking in the oven
Ham baking in the oven.
Ham topped with pineapple mixture
Ham topped with pineapple mixture.


Baked Ham

  • 10 lb. processed ham
  • whole cloves
  • 1 cup sherry
  • 1 cup juice from 8 oz. can of pineapple rounds
  • pineapple rounds
  • 1 cup brown sugar
  • 1/4 cup mustard

Preheat the oven to 325 degrees.

Cut away the rind from the ham. Score the fat all over the ham and insert whole cloves into the the places where you’ve scored the ham. You can make patterns around the ham as you insert the cloves.

Put the ham on a rack within the baking pan. Pour the sherry and pineapple juice over the ham. Add a little water to the bottom of the baking pan, too.

Bake the ham for 15-20 minutes per pound. Baste the ham every 15 minutes to keep it from drying out.

While the ham is baking, mix the brown sugar, mustard, and enough basting liquid to form a thick paste. When then ham has been baking for an hour, slather the ham with the paste. Using toothpicks, secure the pineapple rounds to the ham.

Continue basting until the ham is done.


Find our entire Thanksgiving dinner here, with a list of all the recipes we used for our holiday feast.

Southern & Good: Cornbread Dressing Recipe

Cornbread dressing plated
Cornbread dressing plated and ready to eat.

This cornbread dressing recipe is well-loved by my family. My mother’s been making it since I was a little girl. One of my father’s sisters made a cornbread dressing that closely resembled my mom’s version, and I always thought my mom got it from Aunt Rose. However, I’m not sure this is true. That said, there’s nothing difficult about this dressing, and you can whip it up quickly for hungry family members.

My mother says the recipe can be frozen once it’s fully prepared and in the pan. This might be a good idea if you need to prepare foods ahead of time for a large Thanksgiving dinner party. I’m of the mind that dressing should be prepared, baked, and eaten as quickly as possible.

Cornbread Fixings
Dry ingredients for the cornbread.

Course, I’m quite hedonistic when it comes to my fav foods, and cornbread dressing happens to be one of those dishes I crave as soon as the hot, Texas summers fade away. For this particular cornbread recipe (the base, not the dressing), I used the Southern cornbread recipe from Threadgill’s: The Cookbook. Oh my – so good!

Baked cornbread, fresh out of the oven
Baked cornbread, fresh out of the oven.

For this recipe, I left out the can of soup and used broth I’d frozen when I boiled my last chicken for King’s Ranch casserole. I also used butter because I don’t have any turkey fat, although that might be an interesting way to try the recipe.

Sauteing the onions and celery in butter.
Sauteing the onions and celery in butter.
Mixing the cornbread with goodies
Mixing the cornbread with the goodies.
Cornbread dressing mixed and ready to be put in the pan.
Cornbread dressing mixed and ready to be put in the pan.


Cornbread Dressing Recipe

  • 1/2 cup butter or turkey fat
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 2 – 9″ pans baked cornbread, crumbled
  • 3-6 slices of bread, crumbled
  • 1 T salt
  • 1 tsp seasoned salt
  • 1 tsp pepper
  • 1 quart plus 1/4 cup liquid (broth and 1 can of cream of chicken soup)
  • 1 egg

Preheat the oven to 350 degrees.

Prepare and bake the cornbread according to the package’s directions.

Melt the butter (or turkey fat) in a large skillet. Add the chopped onion and celery. Cook until the veggies are soft. Remove from heat.

Put the crumbled cornbread and bread slices in a large bowl. Pour the cooked onion and celery (plus the butter or turkey fat) on top of the cornbread mixture. Add the dry seasonings and mix.

Add the liquid ingredients and the egg to the cornbread mixture. Lightly mix. Put the mixture into a greased pan and bake for 35 t0 45 minutes.


Find our entire Thanksgiving dinner here, with a list of all the recipes we used for our holiday feast.


Good for the Soul King’s Ranch Casserole Recipe

King's Ranch Casserole platedMy King’s Ranch casserole recipe is good for your soul. This retro recipe ROCKS! Mine is based upon the recipe my mother acquired way back when…so far back, who knows when she picked the recipe up, or where it came from. There is a legend within my family that it somehow came directly from the King Ranch, but I’m not so sure about that.

What I am sure about is the deliciousness of this recipe. There’s no soup cans mixed in to form the sauce or base, there’s no Rotel (although that can be added). What is this casserole? Good food, folks.

Melting the Butter
Melting the butter for the white sauce.
Add the flour to the butter
Add flour to the butter and mix.
Mixing and cooking the flour and butter
Mixing and cooking the flour and butter.
Perfect white sauce
Perfect white sauce!

Best of all, you can add to this simple recipe. Whatever veggies you want to include, you can easily incorporate. If you’d like your casserole spicy, no problem.

And please, modern women, don’t think that because everything is made from scratch that my good for the soul King’s Ranch casserole is difficult to make. Don’t fool yourself into thinking this recipe takes a long time to prepare, either. I had my casserole in the oven within 30 minutes.

Tortilla pieces layer
Tortilla pieces layer.
Chicken layer
Chicken layer.
Tortilla layer with white sauce
Tortilla layer with white sauce.
Cheese topping - King Ranch casserole
Cheese topping. King’s Ranch casserole is ready to hit the oven!

I have a thing for boiling chicken. It’s something I do pretty much non-stop during the cooler months of the year. Fresh chickens are inexpensive and they can feed me and Afriel for days. There’s so much to do with a boiled chicken, too. Better yet? It makes the house smell great.

Boiled Chicken

Once your King’s Ranch casserole is plated, the toppings can be whatever you desire. That’s what I love the most about this basic King’s Ranch casserole recipe. I used my kick-ass red salsa, fresh cilantro, and chopped green onions to top off my plate of King’s Ranch casserole. And yes, it was delicioso!

You can build this recipe any way that you like. I promise what you take out the oven will be a mixture of melted, bubbly love. Texas soul food, ya’ll!


King’s Ranch Casserole

  •  Boil a chicken. Season the water with celery, onion, spice, and herbs. Save two cups of chicken broth for the casserole.
  • When the chicken is boiled, hand pick and shred.
  • Preheat the oven to 350 degrees.
  • Make a white sauce with two tablespoons of butter, 2 tablespoons of flour, and 1 to 1 1/2 cups of milk.
  • Grease a 9 x 13 inch pan with butter. Cover the bottom of the pan with flour tortilla pieces.
  • The next layer will be pieces of shredded chicken.
  • Pour the white sauce over the chicken.
  • Add another layer of tortilla pieces.
  • Pour the chicken broth over the casserole.
  • Add 1-2 cups of grated cheese to the top of the casserole.
  • Cover the casserole with foil.
  • Bake the casserole for around 45 minutes (give or take). When the cheese is nice and bubbly, take the casserole out.
Good for the Soul King Ranch Casserole Straight Out of the Oven
Good for the soul King’s Ranch casserole straight out of the oven.