Recipes Easy Pro, 8141 Stevenson Avenue, Sacramento, CA (2026)

10/10/2026

Vampire Halloween Trifle
Ingredients:
1 red velvet cake baked and cut into 1 inch squares
20 brownie bites
2 boxes instant chocolate pudding 3 and 4 tenths ounces each
4 cups milk
16 ounces whipped topping thawed
20 Oreo cookies crushed
1 cup cherry pie filling
1 half cup chocolate syrup
Red decorating gel optional
Directions:
1 Prepare the instant chocolate pudding by whisking the pudding mix with the milk according to the package directions
2 Let the pudding stand for about 5 minutes until thickened
3 Place a layer of red velvet cake cubes in the bottom of a large trifle bowl
4 Add several brownie bites over the cake layer
5 Spoon a layer of chocolate pudding evenly over the brownies and cake
6 Add a layer of whipped topping
7 Sprinkle a portion of the crushed Oreo cookies over the whipped topping
8 Spoon some of the cherry pie filling over the cookie layer to create a deep red vampire effect
9 Drizzle lightly with chocolate syrup
10 Repeat the layers with the remaining red velvet cake brownie bites chocolate pudding whipped topping crushed Oreo cookies and cherry pie filling
11 Finish the top with a generous layer of whipped topping
12 Sprinkle the remaining crushed Oreo cookies over the surface
13 Drizzle with additional chocolate syrup
14 Add small streaks of red decorating gel if using
15 Cover the trifle and refrigerate for at least 2 hours so the layers can chill and set
16 Remove from the refrigerator just before serving
17 Spoon into individual dessert bowls
18 Serve chilled
Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 25 minutes
Kcal: 520 per serving | Servings: 12

10/10/2026

Marshmallow Rice Bubbles Halloween Brains
Ingredients:
85 grams unsalted butter
6 cups regular marshmallows
4 cups Rice Bubbles or Rice Krispies
1 half teaspoon salt
Red food coloring
Directions:
1 Line a large baking sheet or tray with parchment paper
2 Lightly grease your hands with butter or cooking spray
3 Melt the unsalted butter in a large saucepan over low heat
4 Add the marshmallows to the saucepan
5 Stir continuously until the marshmallows are completely melted and smooth
6 Add the salt and stir until combined
7 Add a few drops of red food coloring
8 Stir until the marshmallow mixture becomes a light pink or red shade
9 Remove the saucepan from the heat
10 Add the Rice Bubbles or Rice Krispies
11 Stir gently until the cereal is completely coated with the marshmallow mixture
12 Let the mixture cool for 2 to 3 minutes until it is safe to handle
13 Scoop portions of the mixture and shape each one into an oval
14 Use your fingers to press a shallow groove down the center of each oval to create two brain halves
15 Gently press small curved lines into the surface to resemble brain folds
16 Place the shaped cereal brains on the prepared tray
17 Let them cool and firm for about 20 to 30 minutes
18 Add a little extra red food coloring lightly over the grooves if a deeper brain effect is desired
19 Let the treats set completely before serving
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes
Kcal: 160 per serving | Servings: 12

10/10/2026

Merry Christmas Jam
Ingredients:
2 cups fresh cranberries
2 cups strawberries hulled and chopped
1 medium orange peeled seeded and chopped
1 teaspoon orange zest
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 quarter teaspoon ground cloves
4 cups granulated sugar
1 packet fruit pectin
1 half cup water
Directions:
1 Place the cranberries strawberries chopped orange orange zest lemon juice cinnamon cloves and water in a large heavy saucepan
2 Cook over medium heat for 10 to 12 minutes stirring occasionally until the cranberries burst and the fruit softens
3 Mash the fruit gently with a potato masher leaving some small pieces for texture
4 Stir in the fruit pectin until fully combined
5 Increase the heat to medium high
6 Bring the mixture to a full rolling boil while stirring frequently
7 Add the granulated sugar all at once
8 Stir continuously until the sugar is completely dissolved
9 Return the mixture to a full rolling boil
10 Boil for 1 minute while stirring constantly
11 Remove the saucepan from the heat
12 Skim off any foam from the surface if needed
13 Carefully ladle the hot jam into clean heat safe jars
14 Leave a small amount of space at the top of each jar
15 Let the jars cool at room temperature
16 Cover and refrigerate until completely chilled and set
17 Serve with toast biscuits muffins or other baked goods
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 55 per serving | Servings: 40

10/10/2026

Cranberry Apple Jam
Ingredients:
4 cups apples peeled cored and diced
2 cups fresh cranberries
3 cups granulated sugar
3 to 4 tablespoons fresh lemon juice
1 half cup water
1 teaspoon ground cinnamon optional
Directions:
1 Place the diced apples cranberries and water in a large heavy saucepan
2 Add the fresh lemon juice
3 Place the saucepan over medium heat
4 Cook for 10 to 12 minutes stirring occasionally until the apples begin to soften and the cranberries start to burst
5 Use a potato masher or wooden spoon to gently mash some of the fruit while leaving some pieces for texture
6 Add the granulated sugar
7 Stir continuously until the sugar is completely dissolved
8 Add the ground cinnamon if using
9 Increase the heat to medium high
10 Bring the mixture to a full boil
11 Cook for 15 to 20 minutes stirring frequently until the jam thickens
12 To test the jam place a small spoonful on a chilled plate
13 Let it cool for about 30 seconds
14 Run a finger through the jam and check that it wrinkles slightly and does not immediately flow back together
15 If the jam is still too thin continue cooking for another 2 to 3 minutes and test again
16 Remove the saucepan from the heat
17 Skim off any foam from the surface if needed
18 Carefully spoon the hot jam into clean heat safe jars
19 Let the jars cool at room temperature
20 Cover and refrigerate until fully chilled and set
21 Serve with toast biscuits scones or other baked goods
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 50 per serving | Servings: 32

10/10/2026

Cinnamon Sugar Apple Fries Recipe
Ingredients:
4 large apples Granny Smith or Honeycrisp
1 cup all purpose flour
1 teaspoon baking powder
1 quarter teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 large egg
3 quarters cup milk
1 teaspoon vanilla extract
Vegetable oil for frying
For the Cinnamon Sugar:
1 half cup granulated sugar
1 and 1 half teaspoons ground cinnamon
Directions:
1 Peel the apples if desired
2 Core the apples and cut them into thick fry shaped sticks
3 Pat the apple pieces dry with paper towels
4 In a medium bowl combine the all purpose flour baking powder salt ground cinnamon and 2 tablespoons granulated sugar
5 In a separate bowl whisk together the egg milk and vanilla extract
6 Pour the wet ingredients into the dry ingredients
7 Stir until a smooth thick batter forms
8 In a small bowl combine the 1 half cup granulated sugar and 1 and 1 half teaspoons ground cinnamon
9 Set the cinnamon sugar mixture aside
10 Pour enough vegetable oil into a deep skillet or heavy pot to reach about 2 inches deep
11 Heat the oil over medium heat to 350 degrees Fahrenheit
12 Dip a few apple sticks into the batter
13 Allow any excess batter to drip off
14 Carefully place the coated apple sticks into the hot oil
15 Fry in small batches for 2 to 3 minutes turning occasionally until golden brown and crisp
16 Remove the apple fries with a slotted spoon
17 Place them on a paper towel lined plate to drain excess oil
18 While still warm toss the apple fries in the cinnamon sugar mixture until evenly coated
19 Repeat with the remaining apple sticks
20 Let the apple fries cool for 2 to 3 minutes
21 Serve warm
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 280 per serving | Servings: 6

10/10/2026

Christmas Thumbprint Cookies
Ingredients:
1 cup unsalted butter softened
2 thirds cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups all purpose flour
1 quarter teaspoon salt
1 half cup raspberry jam
1 half cup strawberry jam
1 half cup powdered sugar for dusting optional
Directions:
1 Preheat the oven to 350 degrees Fahrenheit
2 Line two baking sheets with parchment paper
3 Place the softened butter and granulated sugar in a large mixing bowl
4 Beat until light and creamy
5 Add the egg yolks and vanilla extract
6 Beat until smooth and fully combined
7 In a separate bowl combine the all purpose flour and salt
8 Gradually add the dry ingredients to the butter mixture
9 Mix gently until a soft cookie dough forms
10 Scoop tablespoon sized portions of dough
11 Roll each portion into a smooth ball
12 Place the dough balls on the prepared baking sheets leaving about 2 inches between each cookie
13 Use your thumb or the back of a small spoon to make a deep indentation in the center of each cookie
14 Fill each indentation with a small amount of raspberry jam or strawberry jam
15 Bake for 12 to 14 minutes until the edges are lightly golden
16 Remove the baking sheets from the oven
17 Let the cookies cool on the baking sheets for 5 minutes
18 Transfer the cookies to a wire rack
19 Let them cool completely
20 Dust lightly with powdered sugar if desired
21 Serve at room temperature
Prep Time: 20 minutes | Cooking Time: 14 minutes | Total Time: 34 minutes
Kcal: 150 per serving | Servings: 24

10/09/2026

No Bake Peppermint Cheesecake
Ingredients:
2 cups chocolate cookie crumbs
1 half cup melted butter
16 ounces cream cheese softened
1 cup powdered sugar
1 and 1 half cups heavy whipping cream
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 half cup crushed peppermint candies
1 half cup white chocolate chips melted optional
Whipped cream for topping optional
Crushed peppermint candies for garnish optional
Directions:
1 Lightly grease a 9 inch springform pan or pie dish
2 Place the chocolate cookie crumbs in a medium bowl
3 Add the melted butter
4 Stir until the crumbs are evenly coated and resemble wet sand
5 Press the crumb mixture firmly into the bottom of the prepared pan
6 Place the crust in the refrigerator for 20 minutes to firm
7 Place the softened cream cheese in a large mixing bowl
8 Beat until smooth and creamy
9 Add the powdered sugar peppermint extract and vanilla extract
10 Beat until fully combined and smooth
11 In a separate bowl beat the heavy whipping cream until stiff peaks form
12 Fold the whipped cream gently into the cream cheese mixture
13 Continue folding until the filling is light smooth and evenly combined
14 Fold in the crushed peppermint candies
15 Add the melted white chocolate if using and fold gently until combined
16 Remove the chilled crust from the refrigerator
17 Spoon the peppermint cheesecake filling over the crust
18 Spread the filling into an even layer
19 Smooth the top with a spatula
20 Cover and refrigerate for at least 6 hours or overnight until completely firm
21 Remove the cheesecake from the refrigerator
22 Carefully release it from the springform pan if using
23 Top with whipped cream if desired
24 Sprinkle with additional crushed peppermint candies
25 Slice and serve chilled
Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 6 hours 25 minutes
Kcal: 460 per serving | Servings: 10

10/09/2026

Crockpot Creamy Potato and Hamburger Soup
Ingredients:
1 pound ground beef
1 large onion chopped
2 cloves garlic minced
4 cups potatoes peeled and diced
2 medium carrots diced
2 stalks celery diced
4 cups beef broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 half teaspoon paprika
1 half teaspoon dried thyme
1 half teaspoon salt
1 quarter teaspoon black pepper
1 cup heavy cream
1 cup milk
2 tablespoons butter
2 tablespoons all purpose flour
1 cup shredded cheddar cheese optional
2 tablespoons chopped fresh parsley
Directions:
1 Heat a large skillet over medium heat
2 Add the ground beef and cook for 6 to 8 minutes breaking it apart with a spoon until browned and fully cooked
3 Drain excess grease if needed
4 Add the chopped onion and cook for 3 to 4 minutes until softened
5 Add the minced garlic and cook for 30 seconds until fragrant
6 Transfer the beef onion and garlic mixture to the crockpot
7 Add the diced potatoes carrots and celery
8 Pour in the beef broth
9 Add the garlic powder onion powder paprika dried thyme salt and black pepper
10 Stir until all ingredients are evenly combined
11 Cover the crockpot with the lid
12 Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes and vegetables are tender
13 About 30 minutes before serving melt the butter in a small saucepan over medium heat
14 Add the flour and whisk continuously for 1 to 2 minutes
15 Slowly pour in the milk while whisking to prevent lumps
16 Add the heavy cream and continue stirring until the mixture becomes smooth and slightly thickened
17 Pour the creamy mixture into the crockpot
18 Stir gently until the soup is evenly combined
19 Add the shredded cheddar cheese if using
20 Stir until the cheese is completely melted
21 Cover and cook for another 20 to 30 minutes
22 Taste and adjust the salt and black pepper if needed
23 Sprinkle with chopped fresh parsley
24 Ladle into bowls
25 Serve warm
Prep Time: 20 minutes | Cooking Time: 6 hours 30 minutes | Total Time: 6 hours 50 minutes
Kcal: 480 per serving | Servings: 6

10/09/2026

Stuffed Bell Pepper Soup
Ingredients:
2 pounds ground beef
2 medium bell peppers diced
1 medium onion chopped
3 cloves garlic minced
1 tablespoon olive oil
1 can 28 ounces crushed tomatoes
1 can 15 ounces tomato sauce
4 cups beef broth
1 cup cooked rice
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1 half teaspoon dried oregano
1 half teaspoon salt
1 quarter teaspoon black pepper
2 tablespoons chopped fresh parsley
Directions:
1 Heat the olive oil in a large soup pot over medium heat
2 Add the chopped onion and diced bell peppers
3 Cook for 4 to 5 minutes until the vegetables begin to soften
4 Add the minced garlic and cook for 30 seconds until fragrant
5 Add the ground beef to the pot
6 Cook for 7 to 9 minutes breaking the beef apart with a spoon until browned and fully cooked
7 Drain excess grease if needed
8 Stir in the crushed tomatoes tomato sauce and beef broth
9 Add the Italian seasoning paprika garlic powder dried oregano salt and black pepper
10 Stir until everything is evenly combined
11 Bring the soup to a gentle boil
12 Reduce the heat to medium low
13 Cover and simmer for 20 to 25 minutes until the peppers are tender and the flavors are well blended
14 Stir in the cooked rice
15 Continue simmering for 5 minutes until the rice is heated through
16 Taste and adjust the salt and black pepper if needed
17 Remove the pot from the heat
18 Sprinkle with chopped fresh parsley
19 Ladle into bowls
20 Serve warm
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 430 per serving | Servings: 8

10/09/2026

Amish Peanut Butter Cream Pie
Ingredients:
1 pre made graham cracker pie crust
1 cup creamy peanut butter
1 cup powdered sugar
8 ounces cream cheese softened
1 teaspoon vanilla extract
1 and 1 half cups heavy whipping cream
2 tablespoons granulated sugar
1 half cup chopped peanuts optional
2 tablespoons peanut butter for drizzle optional
Directions:
1 Place the softened cream cheese in a large mixing bowl
2 Beat the cream cheese until smooth and creamy
3 Add the creamy peanut butter
4 Beat until the peanut butter and cream cheese are fully combined
5 Add the powdered sugar and vanilla extract
6 Continue mixing until the filling is smooth and fluffy
7 In a separate bowl pour in the heavy whipping cream
8 Add the granulated sugar
9 Beat with an electric mixer until stiff peaks form
10 Fold about two thirds of the whipped cream into the peanut butter mixture
11 Mix gently until the filling is light smooth and evenly combined
12 Spoon the peanut butter filling into the prepared graham cracker crust
13 Spread the filling evenly with a spatula
14 Spoon or pipe the remaining whipped cream over the top
15 Sprinkle with chopped peanuts if desired
16 Warm the additional peanut butter slightly until easy to drizzle
17 Drizzle the peanut butter over the top if desired
18 Refrigerate the pie for at least 4 hours or until firm and well chilled
19 Remove the pie from the refrigerator
20 Slice and serve cold
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: 520 per serving | Servings: 8

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