Dough: 3 cups Trader Joe’s pumpkin bread and muffin mix 1 teaspoon salt 1 stick butter 1 cup shortening 2 eggs 1 tablespoon white vinegar 1/4 cup plus 2 tablespoons cold water Filling: 2 limes, juiced 1 teaspoon dried Greek seasoning 2 large chicken breasts 2 tablespoons butter 1 small yellow onion, diced 3 cloves garlic, minced 2 cans cream of chicken soup 4 tomatoes, chopped 3 tablespoons diced tomatoes and green chiles (recommended: Ro-tel brand) 1 teaspoon garlic salt 2 (4 oz) cans whole green chiles, drained, diced 1/2 cup milk 2-1/2 cups shredded sharp cheddar cheese Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator. Filling: In a bowl mix lime juice, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours. Meanwhile, preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred. Preheat the oven to 375 degrees. In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat. Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust. Bake for 30 minutes or until golden brown. Let cool 5 minutes.

4 cups shredded green cabbage 2 cups shredded red cabbage 1 stalk celery, sliced 1/4 cup minced green onion 1/4 cup snipped parsley 1/4 cup crystallized ginger bits 1/4 cup pumpkin seeds 1 smal ...

4 Trader Joe's applewood smoked bacon slices 2 teaspoons Trader Joe's extra virgin olive oil 1 cup chopped onion 1 cup chopped peeled Granny Smith apple 1/2 cup chopped celery 2 teaspoons minced ...

4 Cup Trader Joe's Lite Coconut Milk ½ Cup Trader Joe's Arborio Rice 1 teaspoon Ground Cinnamon Zest of one small orange Pinch of salt ¼ Cup Raisins ½ Cup Sugar 2 Tablespoon Butter 1 teaspoon Vanilla 1) Put milk, rice, cinnamon, orange zest and salt into a saucepan and bring to a boil over medium heat. 2) Immediately reduce heat to a very low simmer, stirring often and scraping bottom of pan for about 45 minutes. 3) Add raisins and sugar and simmer another 15 minutes. Stir often to keep from sticking to the bottom of the pan. 4) Remove from heat and stir in butter and vanilla. Adjust sugar to taste and serve hot or cold. Chef Marcus (Tucson Store 88/Grant and Swann)

1 pkg Pacific Supreme Smoked Salmon (6 oz.), coarsely broken or 2 cans Trader Joe's Farm Raised Smoked Trout (3.9 oz.each), coarsely broken ¾ cup Bellwether Farms Crème Fraîche (about 6 oz.) 1½ Tablespoon Shallots, minced 1½ Teaspoon Lemon Peel, finely grated Fresh Chives, finely chopped 1) Place Salmon or Trout and Shallots in a food processor and finely chop. Transfer to bowl. Add Crème Fraîche, shallots, lemon juice, and lemon peel; stir gently to blend. Season mousse with salt and pepper. (Can be made one day ahead. Cover and chill). 2) Arrange crackers on platter. Spoon mousse into pastry bag fitted with ½-in. plain round tip. Pipe mousse onto each cracker; sprinkle with chives and serve. Chef Marcus (Tucson Store 88/Grant and Swann)

1 loaf Il Fornaio Colomba Pasquale (Easter Panettone) (16 oz.), cut into 1-in. cubes 8 oz. Niman Ranch Cured Ham Steak (Approximately ½ of a steak), cut into ½-in.cubes 1 pkg TJ’s Brick Cream Cheese (8 oz.), cubed 12 Large Eggs 1C Milk ⅓C Maple Syrup 1) Grease a 9x13 baking dish. Spread half of the bread cubes in the bottom of dish. Sprinkle cream cheese & ham over the bread. Cover with remaining bread cubes. 2) Whisk together eggs, milk & maple syrup; pour over bread mixture. Press casserole down to compress & refrigerate overnight. 3) Next morning, preheat oven to 375º and bake for 45 minutes. 4) Before serving, poke holes in the casserole with a knife and pour some additional Maple Syrup over the top. Chef Marcus (Tucson Store 88/Grant and Swann)

1 lb. ground beef 1-1/2 tablespoons chili powder 1 tablespoon ground cumin 16-oz bottle spicy salsa 15 – 16 oz can refried black beans 14½ oz can chicken broth ½ cup chopped fresh cilantro 2 – 1lb rolls prepared polenta, sliced into 1/3-inch-thick rounds 3 cups shredded sharp cheddar cheese Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in ¼ cilantro; season with salt and pepper. Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1½ cups cheese, then remaining polenta, cheese and cilantro (Can be made 1 day ahead. Cover with foil; chill). Preheat oven to 350°F. Bake freshly assembled pie, uncovered until heated through and sauce bubbles, about 25 – 30 minutes. Or bake refrigerated pie, covered 20 minutes, then uncover and bake until heated through about 25 – 30 minutes. Conejo Valley Adult School… Cooking Instructor, Lisa Scott -adapted from an epicurious.com recipe

This is a tangy, hearty turkey marinara pasta dish w/a hint of cinnamon that I serve for guests all the time and they love it. It goes great with red wine and simple salad, ending with a cheese/fruit ...

1 bag of fire roasted TJ's corn (Freezer section) 2 tablespoons extra-virgin olive oil 2 15-ounce cans black beans, rinsed, drained 1 cup 1/3-inch dice peeled jicama 1/2 cup 1/3-inch dice peeled c ...

I love dressing up homey, unassuming desserts like rice pudding.

Here is a very rich, spiced version for the holidays!

1 liter milk
1 cup cream
½ cup Tra ...

I use the Party Size Meatballs to make a most delicious Meatball Soup. I purchase most everything at Trader Joe's. Since I love to make soups, I created this without measurements, so I do not have ...

2 tubs Lobster Bisque 1 bag Organic Foursome 1 sheet Puff Pastry Preheat oven to 400 degrees. Lay out one sheet of puff pastry. In an 8" x 8" dish pour the vegetable mix. Microwave for 1 minute. ...

Base 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup light brown sugar, firmly packed 2 large egg yolks 1 teaspoon peppermint extract 2 1/4 cups Trader Joe’s Crushed Candy Cane Joe Joe’s Topping 4 large egg whites 1 cup granulated sugar 1 teaspoon peppermint extract Preheat oven to 350̊ F. Line a 13 x 9 x 2-inch metal baking pan with parchment paper or spray it with flour added baking spray. In a small bowl combine the flour, the baking soda and the salt. Whisk to blend and set aside. In a large mixing bowl beat the butter with both sugars until light and fluffy. Add the egg yolks and 1 teaspoon extract. Gradually mix in flour mixture until just blended. Pat the mixture onto the bottom of the prepared pan. Sprinkle with chips and pat lightly. Set aside. In a large mixing bowl use the whisk attachment to beat the egg whites to soft peaks. Gradually add 1 cup of granulated sugar (2 Tablespoons at-a-time) until stiff peaks form, about 4 - 6 minutes. Beat in 1 teaspoon of peppermint extract. Spread evenly over chips. Bake until top is golden brown, about 25 - 30 minutes. Remove from oven, set pan on a rack and cool completely. Cut into bars or squares of desired size. Store in refrigerator.

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.

4 oz. Trader Joe's halved walnuts 2 tbsp sugar 1 tsp honey 1 tsp canola oil 3 oz. Trader Joe's gorgonzola cheese 1 pear thinly sliced (or apple) 1 bag Trader Joe's Mixed Baby Greens 1 tbsp ba ...

1 pkg Trader Joe's organic spaghetti 4 Trader Joe's anchovies chopped (small purple tin packed in olive oil) 2 tbsp capers 10 black pitted olives, halved 6 oz cherry tomatoes halved, or Trader Joe ...

You must try this, there is nothing that tastes better than this and a loaf of crusty french bread. An instant classic in my family, substitute sausage with frozen chicken breast for a healthier alter ...

Olive Oil 1 Garlic Clove, minced 3 cups Spinach, chopped 1 pkg Crimini Mushrooms, sliced 1 tube Polenta, sliced Salt & Pepper, to taste ½ cup Fontina, Shredded 1) In a large skillet sauté Garlic and Mushrooms until Mushrooms begin to brown. Add Spinach and cook until wilted. 2) In a 9x13 pan, sprayed with cooking spray, lay in sliced polenta, top with vegetable mixture and cheese. Bake in a 400º oven for 15 minutes. Chef Leah (Tucson Store 88/Grant & Swan)

2 tablespoons of oil 2 cloves of garlic 1 small onion 1 red pepper, chopped 1 green pepper, chopped 1 yellow Pepper, chopped One finely chopped jalapeno, seeded (can be omitted if you prefer a l ...

2 1 to 1-1/2 pound pork tenderloins 1 tablespoon Trader Giotto's olive oil 1 14-oz. jar Trader Joe's organic cranberry sauce 1 1-oz. envelope onion soup mix 2 tablespoons Trader Joe's Dijon mustar ...