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

10/12/2026

Sugarfire Dr Pepper Apple Jelly
Ingredients:
2 cups apple juice
2 cups Dr Pepper
1 tablespoon fresh lemon juice
1 teaspoon smoked paprika
1 quarter teaspoon ground cinnamon
1 package powdered fruit pectin
5 cups granulated sugar
1 quarter teaspoon salt
Directions:
1 Prepare clean sterilized jelly jars and lids
2 Pour the apple juice Dr Pepper and lemon juice into a large heavy saucepan
3 Add the smoked paprika cinnamon salt and powdered fruit pectin
4 Stir well until the pectin is fully dissolved
5 Place the saucepan over medium high heat
6 Bring the mixture to a full rolling boil while stirring constantly
7 Add the granulated sugar all at once
8 Stir continuously until the sugar completely dissolves
9 Return the mixture to a full rolling boil that cannot be stirred down
10 Boil hard for 1 minute while stirring constantly
11 Remove the saucepan from the heat
12 Skim off any foam from the surface if needed
13 Let the jelly rest for 1 minute
14 Carefully ladle the hot jelly into the prepared jars leaving about 1 quarter inch headspace
15 Wipe the jar rims clean
16 Apply the lids and bands
17 Process the filled jars in a boiling water bath for 10 minutes
18 Carefully remove the jars and place them upright on a towel
19 Let the jars cool undisturbed for 12 to 24 hours
20 Check that the lids have sealed properly
21 Refrigerate any jar that did not seal
22 Store sealed jars in a cool dark place
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 50 per serving | Servings: 40

10/12/2026

Apple Honey Jalapeno Pepper Jelly
Ingredients:
3 cups apple juice
1 cup apple c***r vinegar
1 half cup honey
2 fresh jalapenos finely minced
1 red bell pepper finely minced
1 tablespoon fresh lemon juice
1 package powdered fruit pectin
4 cups granulated sugar
1 quarter teaspoon salt
Directions:
1 Prepare clean sterilized jelly jars and lids
2 Pour the apple juice apple c***r vinegar honey and lemon juice into a large heavy saucepan
3 Add the finely minced jalapenos and red bell pepper
4 Stir in the salt
5 Sprinkle the powdered fruit pectin over the mixture
6 Stir until the pectin is completely dissolved
7 Place the saucepan over medium high heat
8 Bring the mixture to a full rolling boil while stirring constantly
9 Add the granulated sugar all at once
10 Stir continuously until the sugar completely dissolves
11 Return the mixture to a full rolling boil that cannot be stirred down
12 Boil hard for 1 minute while stirring constantly
13 Remove the saucepan from the heat
14 Skim off any foam from the surface if needed
15 Stir gently for 1 minute so the pepper pieces remain evenly distributed
16 Carefully ladle the hot jelly into the prepared jars leaving about 1 quarter inch headspace
17 Wipe the jar rims clean
18 Apply the lids and bands
19 Process the filled jars in a boiling water bath for 10 minutes
20 Carefully remove the jars and place them upright on a towel
21 Let the jars cool undisturbed for 12 to 24 hours
22 Check that the lids have sealed properly
23 Refrigerate any jar that did not seal
24 Store sealed jars in a cool dark place
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 50 per serving | Servings: 40

10/12/2026

Cranberry Orange Christmas Jam
Ingredients:
4 cups fresh or frozen cranberries
2 large oranges peeled seeded and finely chopped
1 tablespoon finely grated orange zest
1 half cup orange juice
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 quarter teaspoon ground cloves
1 quarter teaspoon ground nutmeg
1 package powdered fruit pectin
4 and 1 half cups granulated sugar
Directions:
1 Prepare clean sterilized jam jars and lids
2 Place the cranberries chopped oranges orange zest orange juice lemon juice cinnamon cloves and nutmeg in a large heavy saucepan
3 Stir well to combine
4 Place the saucepan over medium heat
5 Cook for 8 to 10 minutes stirring frequently until the cranberries begin to burst and the fruit softens
6 Lightly mash some of the cranberries with the back of a spoon while leaving some pieces whole for texture
7 Sprinkle the powdered fruit pectin over the fruit mixture
8 Stir continuously until the pectin is completely dissolved
9 Increase the heat to medium high
10 Bring the mixture to a full rolling boil while stirring constantly
11 Add the granulated sugar all at once
12 Stir continuously until the sugar completely dissolves
13 Return the mixture to a full rolling boil that cannot be stirred down
14 Boil hard for 1 minute while stirring constantly
15 Remove the saucepan from the heat
16 Skim off any foam from the surface if needed
17 Let the jam rest for 1 minute
18 Carefully ladle the hot jam into the prepared jars leaving about 1 quarter inch headspace
19 Wipe the jar rims clean
20 Apply the lids and bands
21 Process the filled jars in a boiling water bath for 10 minutes
22 Carefully remove the jars and place them upright on a towel
23 Let the jars cool undisturbed for 12 to 24 hours
24 Check that the lids have sealed properly
25 Refrigerate any jar that did not seal
26 Store sealed jars in a cool dark place
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 50 per serving | Servings: 40

10/12/2026

Hawaiian Cheesecake Salad
Ingredients:
8 ounces cream cheese softened
1 half cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup crushed pineapple well drained
1 cup strawberries sliced
1 cup blueberries
1 cup diced mango
1 cup sliced kiwi
1 cup seedless grapes halved
1 half cup shredded coconut
1 half cup chopped macadamia nuts
Directions:
1 Place the softened cream cheese in a large mixing bowl
2 Add the powdered sugar and vanilla extract
3 Beat until smooth and creamy
4 In a separate chilled bowl whip the heavy cream until stiff peaks form
5 Gently fold the whipped cream into the cream cheese mixture
6 Continue folding until the cheesecake dressing is light and smooth
7 Add the pineapple strawberries blueberries mango kiwi and grapes
8 Add the shredded coconut and chopped macadamia nuts
9 Fold gently until all of the fruit is evenly coated with the cheesecake dressing
10 Cover the bowl tightly
11 Refrigerate for at least 1 hour to allow the salad to chill and the flavors to blend
12 Remove from the refrigerator
13 Stir gently before serving
14 Serve chilled
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 20 minutes
Kcal: 350 per serving | Servings: 8

10/12/2026

Pepperoncini Ranch Beef Jerky
Ingredients:
2 pounds lean beef such as eye of round or top round
1 half cup pepperoncini brine
2 tablespoons ranch seasoning
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 half teaspoon black pepper
1 half teaspoon smoked paprika
1 quarter teaspoon red pepper flakes
Directions:
1 Trim as much visible fat as possible from the beef
2 Place the beef in the freezer for 30 to 45 minutes until firm but not frozen solid
3 Slice the beef across the grain into thin strips about 1 quarter inch thick
4 Place the beef strips in a large resealable bag or shallow container
5 In a bowl combine the pepperoncini brine ranch seasoning Worcestershire sauce soy sauce garlic powder onion powder black pepper smoked paprika and red pepper flakes
6 Stir until the marinade is evenly combined
7 Pour the marinade over the beef
8 Toss or massage the beef until every strip is well coated
9 Cover or seal the container
10 Refrigerate for at least 6 hours or overnight
11 Remove the beef from the marinade
12 Pat the strips lightly with paper towels to remove excess liquid
13 Arrange the beef strips in a single layer on dehydrator trays or on wire racks set over baking sheets
14 If using a dehydrator set it to 165 degrees Fahrenheit
15 Dry for 4 to 6 hours turning the strips once if needed
16 If using an oven preheat it to the lowest setting around 170 degrees Fahrenheit
17 Place the racks in the oven and leave the door slightly open if needed for airflow
18 Dry for 4 to 5 hours turning the strips halfway through
19 Check the jerky for doneness by bending a cooled piece
20 The jerky should bend and crack slightly without snapping completely
21 Let the jerky cool completely
22 Store in an airtight container in the refrigerator
Prep Time: 20 minutes | Cooking Time: 5 hours | Total Time: 11 hours 20 minutes
Kcal: 120 per serving | Servings: 12

10/11/2026

Christmas Cranberry Cherry Butter
Ingredients:
4 cups fresh or frozen cranberries
3 cups pitted sweet cherries fresh or frozen
1 cup granulated sugar
1 half cup brown sugar
1 cup orange juice
1 tablespoon orange zest
1 teaspoon ground cinnamon
1 quarter teaspoon ground cloves
1 quarter teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
Directions:
1 Place the cranberries cherries granulated sugar brown sugar orange juice orange zest cinnamon cloves and nutmeg in a large saucepan
2 Stir well to combine
3 Place the saucepan over medium heat
4 Bring the mixture to a gentle boil
5 Reduce the heat to low
6 Simmer uncovered for 25 to 30 minutes stirring occasionally until the cranberries burst and the cherries become very soft
7 Remove the saucepan from the heat
8 Let the mixture cool for 5 minutes
9 Blend the fruit mixture with an immersion blender until smooth and velvety
10 Return the saucepan to low heat
11 Stir in the vanilla extract and lemon juice
12 Continue cooking for 20 to 30 minutes stirring frequently until the mixture becomes thick and spreadable
13 Scrape the bottom of the saucepan often to prevent scorching
14 Remove the fruit butter from the heat
15 Let it cool slightly
16 Transfer the warm cranberry cherry butter into clean jars or airtight containers
17 Let it cool completely
18 Cover and refrigerate for at least 2 hours before serving for the best texture
19 Serve chilled or at room temperature
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 3 hours 15 minutes
Kcal: 70 per serving | Servings: 24

10/11/2026

Smoky Mustard Pickles
Ingredients:
4 cups sliced cucumbers
1 small yellow onion thinly sliced
2 cloves garlic minced
1 cup white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 tablespoon yellow mustard seeds
1 teaspoon smoked paprika
1 half teaspoon black peppercorns
1 half teaspoon celery seeds
1 quarter teaspoon red pepper flakes
2 tablespoons chopped fresh dill
Directions:
1 Wash the cucumbers thoroughly and slice them into thin rounds
2 Place the sliced cucumbers onion garlic and fresh dill in a large clean jar or heatproof container
3 Add the white vinegar water sugar kosher salt mustard seeds smoked paprika black peppercorns celery seeds and red pepper flakes to a medium saucepan
4 Place the saucepan over medium heat
5 Stir until the sugar and salt are completely dissolved
6 Bring the brine to a gentle simmer
7 Simmer for 2 minutes to allow the spices to release their flavor
8 Remove the saucepan from the heat
9 Let the brine cool for about 5 minutes
10 Carefully pour the warm brine over the cucumbers and onions
11 Press the vegetables down gently so they are fully submerged
12 Let the jar cool to room temperature
13 Cover the jar tightly
14 Refrigerate for at least 4 hours before serving
15 For the best flavor refrigerate overnight
16 Stir or gently shake the jar before serving
17 Keep refrigerated and use within 2 weeks
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 4 hours 20 minutes
Kcal: 25 per serving | Servings: 8

10/11/2026

Cranberry Honeycrisp Apple Jelly
Ingredients:
3 cups Honeycrisp apple juice
2 cups cranberry juice
1 tablespoon fresh lemon juice
1 package 1 and 3 quarters ounces powdered fruit pectin
5 cups granulated sugar
1 half teaspoon ground cinnamon
Directions:
1 Prepare clean sterilized jelly jars and lids according to the manufacturers instructions
2 Pour the Honeycrisp apple juice cranberry juice and lemon juice into a large heavy saucepan
3 Sprinkle in the powdered fruit pectin
4 Add the ground cinnamon
5 Stir well until the pectin is fully dissolved
6 Place the saucepan over medium high heat
7 Bring the mixture to a full rolling boil stirring constantly
8 Add all of the granulated sugar at once
9 Stir continuously until the sugar completely dissolves
10 Return the mixture to a full rolling boil that cannot be stirred down
11 Boil hard for 1 minute while stirring constantly
12 Remove the saucepan from the heat
13 Skim off any foam from the surface if needed
14 Carefully ladle the hot jelly into the prepared jars leaving about 1 quarter inch headspace
15 Wipe the rims clean
16 Apply the lids and bands
17 Process the filled jars in a boiling water bath for 10 minutes
18 Carefully remove the jars and place them upright on a towel
19 Let the jars cool undisturbed for 12 to 24 hours
20 Check that the lids have sealed properly
21 Refrigerate any jar that did not seal
22 Store sealed jars in a cool dark place
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 50 per serving | Servings: 40

10/11/2026

Hawaiian Pineapple Jalapeño Cream Cheese Dip
Ingredients:
8 ounces cream cheese softened
1 cup crushed pineapple well drained
1 fresh jalapeno finely chopped
2 tablespoons honey
2 tablespoons sour cream
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 half teaspoon garlic powder
1 quarter teaspoon salt
1 quarter teaspoon black pepper
Directions:
1 Place the softened cream cheese in a medium mixing bowl
2 Beat the cream cheese until smooth and creamy
3 Add the sour cream honey and fresh lime juice
4 Mix until fully combined
5 Add the well drained crushed pineapple
6 Add the finely chopped jalapeno red onion and fresh cilantro
7 Sprinkle in the garlic powder salt and black pepper
8 Fold everything together until evenly combined
9 Taste and adjust the honey lime juice or jalapeno if needed
10 Cover the bowl
11 Refrigerate for at least 30 minutes to allow the flavors to blend
12 Stir the dip again before serving
13 Transfer to a serving bowl
14 Serve chilled with crackers tortilla chips or fresh vegetables
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 40 minutes
Kcal: 180 per serving | Servings: 8

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