one package Trader Joe's pumpkin bread mix 3 cups half-and-half 3 large eggs 1/2 cup sugar 1 teaspoon vanilla 1/2 cup dried cranberries Topping: 1 cup heavy cream 1/4 cup brown sugar 1/4 cu ...

2 packages Trader Joe's stuffing 1 stick butter (8 oz.) one medium onion, chopped 3 ribs celery, thinly sliced 2 cups cubed, cooked turkey ˝ cup Trader Joe's dried cranberries 1 cup (or more) Trader Joe's chicken broth 8 oz. shredded Cheddar cheese Preheat oven to 350 deg. Grease an 8x10 baking dish Melt butter in medium skillet and saute onion and celery until soft. Reserve one cup of stuffing mix, and mix remaining stuffing with the onion and celery (be sure to include all the butter), turkey and cranberries. Mix in broth to moisten (add more if needed, mixture should be moist, not dry). Spread in prepared pan. Crush the reserved stuffing to crumbs and mix with the Cheddar cheese. Sprinkle over the top of the stuffing-turkey mixture and bake for about 20-30 minutes, until cheese is melted and topping is browned. This dish uses my two favorite parts of the holiday meal – the turkey and the stuffing. We usually eat up all the stuffing from the inside of the turkey the minute it’s served, so I came up with this recipe in order to savor stuffing the next day, and also use up the turkey leftovers. It is a wonderful main dish all by itself, and if you have any leftover gravy, by all means, pour it on. You can get most all ingredients at Trader Joe's.

1 cup butter 1 8-oz package Neufchatel cheese 1 1/2 cups sugar 1 teaspoon vanilla 4 eggs 3 cups flour 1 1/2 teaspoons baking powder 1 cup Trader Joe’s peppermint bark, chopped into small pieces 1 cup Trader Joe’s coconut Topping: 1/2 cup butter 1/4 cup sugar 1/4 cup flour 1/2 cup chopped sliced or slivered Trader Joe’s almonds Preheat oven to 350 deg. Line 24 muffin cups with paper liners Allow butter and Neufchatel cheese to soften to room temperature. With electric mixer, beat butter, cheese, sugar and vanilla until smooth. Add eggs one at a time, beating after each addition. Stir together flour and baking powder and add to butter mixture, stirring just until blended. Fold in peppermint bark and coconut. Spoon into muffin cups. For topping, mix with fingers butter, sugar, flour and almonds (or use fork) until mixture is in large pieces. Use to cover tops of muffins. Bake for 25 minutes, or until toothpick inserted into center muffin comes out clean.

1/2 lb. Trader Joe’s spicy chicken sausage, thin sliced 2 tablespoons olive oil one medium onion, chopped 2 cloves garlic, chopped 2 quarts chicken broth 2 large potatoes, peeled and cubed (about 2 cups) 3 cups fresh kale, chopped Using 5 or 6 quart stockpot, sauté sausage and onion in hot oil until sausage is lightly browned. Add garlic and sauté for two minutes. Add chicken broth and potatoes and cover pan. Simmer over low heat for 30-45 minutes. Add kale and simmer for 15 minutes.(If broth has cooked down more than you would like, add about 1/2 cup water.) Although this recipe cooksfor about an hour, it is really quick and simple - so, should be listed under quick recipes or gourmet? It is a really homey soup, and if you have never tried kale, this is a great way to get started.