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"Made With Love"
TCPs recipe page

By Kaprice

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The recipes and content on this website are intended for entertainment purposes only. While TCP strives to provide accurate and tested recipes, results may vary due to differences in ingredients, appliances, or individual cooking techniques.

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for entertainment purposes only

Current Additions

Loaded Baked Potato
Meatballs in Creamy Penne Pasta
Bacon, Walnut & Cranberry Salad
Fried Chicken, Cobbed Corn, & Meat Sauced Spaghetti
Strawberry Glazed Cheesecake

Adding Soon

- Bacon Wrapped Chicken

- Cabbage & Sausage

- Pecan Cake w/ Banana Caramel Frosting

- Sausage & Biscuits Gravy

- Enchiladas

Loaded Baked Potato with Broccoli, Cheese, Butter, Sour Cream & Steak

Serves: 4

Ingredients:

Potatoes:

4 large russet potatoes
Olive oil
Salt

Toppings:

1 cup broccoli florets (steamed or lightly sautéed)
1 cup shredded cheddar cheese (or cheese blend)
4 tbsp unsalted butter
1/2 cup sour cream
8 oz steak (ribeye, sirloin, or your favorite cut)
Salt & pepper (to taste)
Optional: chives or green onions for garnish

Instructions:

Bake the Potatoes:

Preheat oven to 425°degrees.
Scrub the potatoes clean, dry them, and poke a few holes in each with a fork.
Rub each potato with olive oil and sprinkle with salt.
Place directly on oven rack (with a baking sheet underneath) and bake for 45–55 minutes, or until fork-tender and skins are crisp.

Cook the Steak:

While potatoes bake, season steak on both sides with salt and pepper.
Heat a cast iron skillet or pan over medium-high heat with a bit of oil.
Cook steak for about 3–4 minutes per side for medium-rare (adjust for thickness), then rest for 5–10 minutes.
Slice into bite-sized strips or cubes.

Prep the Broccoli:

Steam or lightly sauté broccoli florets until tender-crisp, about 3–5 minutes. Season lightly with salt.

Assemble the Loaded Potatoes:

When potatoes are done, remove from oven and let cool slightly.
Slice each potato open lengthwise, fluff the insides with a fork.
Add 1 tbsp butter to each, followed by:
- A spoonful of sour cream
- A handful of cheddar cheese
- Broccoli florets
- Steak pieces
If desired, return to oven or broiler for 2–3 minutes to melt the cheese.

Finish and Serve:

Top with extra cheese, sour cream, or a sprinkle of chives/green onions.
Serve hot!

Tips:

Swap cheddar for Monterey Jack, pepper jack, or gouda for a twist.
Want more kick? Add hot sauce or sprinkle with red pepper flakes.
For a shortcut, use pre-cooked steak or leftover grilled meat.

Meatballs in Creamy Penne Pasta with Peppers & Onions

Served with Golden Garlic Herb Bread

Frosted Glass of Lemonade with Round Ice Cubes

Serves: 4

Cheesy Meatballs

Ingredients:

1 lb ground beef (85/15)
½ lb ground pork (optional for richness)
½ cup breadcrumbs
1 egg
1 tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning
Salt & pepper to taste
½ cup shredded mozzarella
¼ cup grated Parmesan
2 tbsp milk

Instructions:

Preheat oven to 400° degrees.

In a large bowl, mix all ingredients gently until combined—don’t overwork the meat.

Form into 1½-inch meatballs and place on a lined baking sheet.

Bake for 18–20 minutes until browned and cooked through.

Optional: Broil for 2–3 minutes for a crispy, cheesy top.

Creamy Penne Pasta with Peppers & Onions

Ingredients:

12 oz penne pasta
1 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1½ cups heavy cream
½ cup chicken or vegetable broth
¾ cup grated Parmesan cheese
Salt & pepper to taste
1 tsp Italian seasoning
Pinch of crushed red pepper flakes (optional)
Fresh parsley for garnish

Instructions:

Cook penne pasta in salted water until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add peppers and onions. Sauté 5–7 minutes until soft.

Add garlic and cook another minute.

Pour in cream and broth. Stir in Parmesan, Italian seasoning, salt, pepper, and red pepper flakes.

Let the sauce simmer for 4–5 minutes until thickened slightly.

Add cooked penne and toss to coat.

Nestle the cooked cheesy meatballs into the pasta.

Let it all simmer together for 3–5 minutes so the flavors marry.

Garnish with chopped parsley and extra cheese if desired.

Golden Garlic Bread Slices with Buttery Herbs

Ingredients:

1 French baguette or Italian loaf, sliced thick
4 tbsp unsalted butter, softened
2 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
½ tsp dried oregano
¼ tsp salt
Optional: 2 tbsp grated Parmesan

Instructions:

Preheat oven to 375° degrees

Mix butter, garlic, parsley, oregano, and salt in a bowl.

Spread generously on bread slices.

Place on a baking sheet. Bake for 8–10 minutes until golden.

Broil for the last 1–2 minutes for extra crispiness.

Sprinkle with Parmesan while hot if desired.

Frosted Glass of Lemonade with Round Ice Cubes

Ingredients:

1 cup freshly squeezed lemon juice (about 4–6 lemons)
¾ cup granulated sugar (adjust to taste)
4 cups cold water
Lemon slices, for garnish
Round ice cubes (for aesthetic & slow melting)

Instructions:

Combine lemon juice and sugar in a pitcher. Stir until sugar dissolves.

Add cold water and mix well.

Chill in fridge for 30 minutes minimum.

To serve: frost your glasses in the freezer for 10–15 minutes.

Add round ice cubes, pour in lemonade, and garnish with a lemon wheel.

Plating Tip:

Serve pasta in a large, shallow bowl. Nestle meatballs on top and let the sauce cascade down.
Garlic bread slices on the side, slightly overlapping.
Lemonade in a frosted glass—cold, refreshing, and ready to cut through the richness of the meal.

Crispy Bacon, Walnut & Cranberry Salad with Egg Slices

Serves: 2–3

Ingredients

6 cups chopped romaine or mixed greens (washed & dried)
4 slices bacon, cooked until crispy and crumbled
2 large eggs, hard-boiled and sliced
½ cup walnuts, toasted
⅓ cup dried cranberries
¼ cup red onion, thinly sliced (optional)
¼ cup crumbled feta or goat cheese (optional but delicious)

Dressing (Homemade Honey-Dijon Vinaigrette)

3 tbsp olive oil
1 tbsp apple cider vinegar or red wine vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and pepper, to taste

Whisk together all dressing ingredients in a small bowl or shake in a jar until well combined.

Instructions

Prepare the bacon:
Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble once cooled.

Boil the eggs:
Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and cover for 10–12 minutes. Cool under cold water, peel, and slice.

Toast the walnuts:
Add walnuts to a dry skillet and toast over medium heat for 2–3 minutes, stirring often, until fragrant.

Assemble the salad:
In a large bowl, layer lettuce, red onion, cranberries, walnuts, and bacon bits. Toss lightly with the vinaigrette.

Top with eggs and cheese:
Arrange the egg slices neatly on top and sprinkle with feta or goat cheese if using.

Serve immediately and enjoy the mix of crisp, creamy, and sweet flavors!

Extra Crispy Fried Chicken, Corn on the Cob & Spaghetti with Meat Sauce

Serves: 4–6

Extra Crispy Fried Chicken

Ingredients

8 pieces of chicken (legs, thighs, breasts, or wings)
2 cups buttermilk
2 cups all-purpose flour
½ cup cornstarch (for extra crispiness)
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional for heat)
Vegetable oil (for frying)

Instructions

Marinate:
Place chicken in a large bowl or zip bag. Pour in buttermilk, cover, and refrigerate for at least 2 hours (or overnight).

Prepare Coating:
In another bowl, combine flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.

Coat Chicken:
Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, pressing firmly for a thick, crunchy coating. Place coated chicken on a wire rack for 10–15 minutes.

Heat Oil:
Pour oil into a deep skillet or Dutch oven (about 2 inches deep). Heat to 350°degrees.

Fry:
Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165° degrees.

Drain & Rest:
Place on paper towels or a wire rack to drain. Let rest 5 minutes before serving for maximum crispiness.

Corn on the Cob with Butter

Ingredients

4 ears of fresh corn, husked
4 tbsp butter (melted or softened)
Salt and black pepper, to taste

Instructions

Boil or grill corn:

To boil: Bring a large pot of salted water to a boil, then add corn and cook 5–7 minutes.

To grill: Brush with a bit of butter and grill over medium heat 10 minutes, turning occasionally.

Butter it up:
Brush each cob with butter and season with salt and pepper. Serve hot.

Spaghetti with Meat Sauce

Ingredients

1 lb ground beef or Italian sausage
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 (24 oz) jar or 3 cups marinara sauce (or homemade)
½ tsp Italian seasoning
Salt and pepper, to taste
12 oz spaghetti noodles
Fresh parsley or grated Parmesan for garnish

Instructions

Cook pasta:
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.

Make the sauce:
In a skillet, heat olive oil over medium heat. Add onion and sauté 2–3 minutes. Add garlic, then ground beef; cook until browned. Drain excess fat.

Simmer:
Stir in marinara sauce, Italian seasoning, salt, and pepper. Let simmer 10–15 minutes to thicken and blend flavors.

Combine & Serve:
Toss spaghetti in sauce or serve with sauce spooned on top. Garnish with parsley or Parmesan.