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Peanut Butter Cookies Trader Joe Style 2 1/2 c all-purpose flour 1 1/2 t baking soda 1 t baking powder 1/4 t salt 1 c butter, softened 1 c Trader Joe's Organic Creamy Peanut Butter 1 c firmly packed brown sugar 1 c granulated sugar 1/3 c granulated set aside in a small bowl 2 large eggs brought to room temperature 1 t Trader Joe's vanilla extract 12 oz. container of Trader Joe's mini milk chocolate peanut butter cups 1 small box of instant vanilla pudding 1. Pre-heat oven to 375°. Combine flour, baking soda, baking powder, salt and pudding mix in a medium sized bowl. Beat the butter, peanut butter and sugars in a large bowl at medium speed until light and fluffy. Beat in eggs and vanilla extract. Beat in flour mixture just until combined. Stir in mini p/b chips. 2. Shape into 1-inch balls and roll in the 1/3 c of granulated sugar that was set aside. Place onto ungreased cookie sheet about 2 inches apart. With a fork, press and flatten each ball with a criss cross pattern. Bake about 10 - 12 minutes; until just golden. Yield: 6 dozen

The hardest part is waiting for muffins to cool! 1 box TJ's Pumpkin Bread & Muffin Mix 1 jar TJ's Pumpkin Butter 2 eggs 1/4 c vegetable oil 1/4 c water 1 8 oz. block TJ's cream cheese, softened. 1 small box cheesecake flavored pudding mix 1 c chopped pecans Combine the softened cream cheese and the pudding mix. Beat with electric mixer until mixture is creamy not grainy. Place mixture onto a sheet of plastic wrap and with both sides up, roll mixture into a log shape. Place into freezer for 2 hours. Combine TJ's Pumpkin Bread & Muffin Mix with TJ's Pumpkin butter, the eggs, oil and water in a mixer. Mix until just combined. Divide batter among 12 muffin cups. Take cream cheese log out of freezer. Slice 1/2 inch thick slices and cut each slice in half again. Gently push slice halves into batter and top with a sprinkling of chopped pecans. Bake at 350° for 20 minutes. Allow to cool for at least 10 minutes.