Directory

2 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar, plus some to sprinkle on top 2 large eggs 1 teaspoon vanilla extract finely grated zest on 1 lemon 1 cup Trader Joe's organic canned pumpkin 1/2 cup sour cream 1/2 cup milk 1 1/2 cups chopped pecans, preferably toasted 1. Preheat oven to 325F. Grease a 5”x9” loaf pan and set aside. 2. In to a medium sized bowl, sift flour, baking soda, baking powder, salt and spices together. 3. Use an electric mixer in a large bowl to cream butter on high speed, gradually adding sugar. Beat the eggs in one at a time, beating well after adding each one. Blend in vanilla, lemon zest, and pumpkin. 4. In a small bowl, whisk together the sour cream and milk. Blend half of this into the pumpkin mixture. Blend half of the dry mixture into the creamed mixture, then add the last half of the liquid, then the rest of the dry, blending after each addition until just smooth. Fold in pecans. 5. Use a rubber spatula to scrape batter into prepared pan, smoothing top with a spoon. Sprinkle top generously with sugar. 6. Bake on center rack in preheated oven until a tester inserted deep into the center of the loaf comes out clean, around 70 minutes. Allow to cool in the pan on a wire rack for about 10 minutes. Run a knife around the edges to loosen, then turn bread out onto the rack. Allow to cool before slicing. Wrap bread as soon as it is cooled.

1 17.5 ounce Trader Joe's Pumpkin Bread & Muffin Mix 1/2 cup vegetable oil 4 eggs, divided 3/4 cup corn syrup 3/4 cup sugar 1/4 cup melted butter 1 teaspoon vanilla 1/2 teaspoon salt 2 cups pe ...

2 cups confectioner sugar 1-8oz. cream cheese 1-15oz Trader Joe's Organic canned pumpkin 1 tsp cinnamon ½ tsp ginger Mix very well (I use the middle setting on my hand mixer) and serve with Trader Joe's Triple Ginger Snaps. Very delicious, very easy and relatively low in fat. You can substitute fat-free cream cheese and cut some of the sugar to suit your dietary needs.

1 17.5 ounce box Trader Joe's Pumpkin Bread and Muffin Mix 2 large eggs 1/2 cup vegetable oil 1 cup water 1 cup Trader Joe's chopped toasted pecan pieces 4 egg whites, beaten to stiff peaks He ...

Into one (1) cup TJ's Non-Fat, Plain Yogurt, stir in one (1) teaspoon of TJ's Pumpkin Butter. Couldn't be simpler or tastier!

Adapted from a recipe by Bon Appétit October 2001 which called for a homemade pumpkin cake batter. Trader Joe's Pumpkin Bread & Muffin Mix was born for this recipe! It's to die for! Ingredients: Apples: 2 TBSP butter 4 cups sliced peeled cored apples (about 4 large) 3 TBSP sugar 3/4 tsp ground cinnamon Crumb topping: 1/4 cup plus 2 TBSP all purpose flour 1/4 cup (firmly packed) light brown sugar 2 TBSP butter, cut into pieces Pinch salt 3 TBSP pecans Cake: Trader Joe’s Pumpkin Bread & Muffin Mix Preparation: Preheat oven to 350°F. Grease a rectangular ceramic baking dish. (a bit smaller than the standard 9 x 13, maybe 8 X 10) For apples: Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool. For crumbs: Combine flour, brown sugar, butter, and salt in bowl. Use pastry blender until mixture resembles coarse meal with a few larger pieces. Add pecans and mix. For cake: Make batter according to directions on box. Transfer batter to pan. Scatter apples evenly over top. Sprinkle crumb topping over apples. Bake cake until topping is golden brown and tester inserted into center comes out clean, about 45-50 minutes. Cool cake in pan. Serve warm or at room temperature.

1 1/2 cups whole wheat flour 1/4 cup wheat germ 1/3 cup sugar 1 teaspoon cinnamon 2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup oil 1/4 cup soy milk 3/4 teaspoon vanilla 1 cup Trader Joe’s Organic Canned Pumpkin 1/2 cup chopped walnuts Preheat oven to 350. In a large mixing bowl, stir together flour, wheat germ, sugar, cinnamon, baking powder, baking soda, and salt. In a medium sized mixing bowl, combine canola oil, soy milk, vanilla and 1 cup of Trader Joe’s Organic Canned Pumpkin. Add wet ingredients to the dry ingredients’ mixture. Mix until thoroughly combined into a thick batter. Pour batter into a nonstick loaf pan. Spread walnuts on top of batter. Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes in the pan; transfer to a cooling rack and cool completely before cutting. Note: This is a pumpkin bread everyone can enjoy: adults, children, health nuts, vegans, those allergic to dairy and for those who don't like nuts, they're easy to take off the top (or leave the nuts off for those allergic to nuts). My kids love this bread when I slice it and cut it with a pumpkin shaped cookie cutter!

My husband loves to make a dip which is half spicy fat free refried beans and half Trader Joe's Pinjur. Sometimes he melts some cheese on the top, or adds chopped jarred hot peppers. Easy and deliciou ...

Whole Wheat Lavash Bread Seasoned Roast Beef Cream Cheese Horseradish Red Onion-sliced thinly Tomato-sliced Green Leaf Lettuce This is an easy and amazingly delicious recipe. Mix 1 tsp horse ...

1 bag Trader Joe's Roasted Potatoes with Roasted Peppers & Onions (24 oz.) 1 jar Trader Joe's Grilled Vegetable Tapenade (10 oz.) Trader Joe’s Crumbled Goat Cheese 1) Preheat oven to 425º. Spread frozen potatoes in an even layer on a lightly sprayed baking sheet. Bake for 9-11 minutes. Turn potatoes and add contents of vegetable pouch. Return to oven and bake for an additional 7-9 minutes. 2) While potatoes are in the oven. Heat the entire jar of Tapenade in a saucepan. 3) To plate individual servings, spoon some Tapenade over a serving of Roasted Potatoes & top with a sprinkling of Goat Cheese. Chef Marcus (Tucson Store 88/Grant and Swann)

1 can Trader Joe's Cannellini Beans (15 oz.) 1 Garlic Clove, crushed 2t Trader Joe's Dried Rosemary 1T Lemon Juice 2T Extra Virgin Olive Oil 1) Mix the Cannellini Beans in a food processor with ...

-2 links Spicy Italian Chicken Sausages -3 eggs, slightly beaten -2 large tortillas -1 cup sliced mushrooms -1 Tbsp butter -1 cup shredded Cheddar cheese -1 cup salsa -1/2 cup sour cream -Salt ...

1 package Trader Joe’s precut fresh butternut squash 1 package Trader Joe’s precut fresh acorn squash 1 ½ sticks butter, softened (12 Tablespoons) ¼ cup chopped fresh sage ½ cup all-purpose flour 2 teaspoons salt 1 teaspoon ground black pepper ¾ cup Trader Joe’s French fried onions Preheat oven to 350 degrees. Butter the bottom and sides of an 8 inch soufflé pan. Set aside. In a microwave-safe dish place the butternut and acorn squash. Microwave approximately 10-15 minutes, or until squash is fork-tender. Let cool. Separate the eggs and in a large bowl beat the whites until they form stiff peaks. Set aside. Put squashes, butter, sage flour, salt, pepper and egg yolks in a food processor or blender until pureed. Gently fold the squash mixture into the egg whites, (some small streaks left in are fine). Pour into the prepared soufflé pan and set in the middle rack of the oven. Bake for approximately 45 minutes to one hour, or until risen and a little jiggly in the center. Pull the rack out with the soufflé on it and sprinkle the top with the onions. Put back in the oven for about 5 minutes. Remove from the oven and serve immediately. Serves 6-8 as a side dish This is a family favorite for Thanksgiving and the holidays. A nice change from squash soup or casserole, and while the leftovers won't have the same amount of lift, they are just as tasty.

Two cans of Trader Joe's Albacore Tuna, No Salt Added One Medium Yellow Onion – Diced One Red Bell Pepper – Diced Two Cloves of Garlic – Minced 2 Tablespoons Trader Giotto's Extra Virgin Olive Oil ½ cup of Trader Joe's Organic Plain Nonfat Yogurt ½ cup of Sour Cream 1 Teaspoon of Fresh Ground Black Pepper ½ Teaspoon of Cayenne Pepper ½ Teaspoon of Sea Salt 1 Teaspoon Trader Joe's Parmesan-Romano Grated Cheese Blend 6 Large Slices of Sourdough Bread 3 tablespoons of Earth Balance Organic Buttery Spread 1 cup of Shredded Mozzarella Cheese In a mixing bowl blend the sour cream, yogurt, and all the seasonings. Using the olive oil, sauté the veggies and garlic in a sauté pan. Add in the tuna and cook on medium for around five minutes, just long enough to blend the flavors. Add cooked mixture to the mixing bowl and blend the ingredients together. Spread Earth Balance on one side of each piece of bread and lightly sprinkle ½ a teaspoon of the grated cheese blend on the buttered side. Then place them in the pan buttered side down into a pre-heated skillet. Using roughly 1/3 of a cup of mozzarella for each sandwich, sprinkle both pieces of bread in the pan with the cheese. Cover one side with the tuna mixture and then close the sandwich in the pan with the other piece of sourdough. Grill to your liking. For a healthier spin, add Trader Joe's Organic Baby Spinach to one side before closing! The best addition to this creation is Trader Joe's Organic Roasted Red Pepper and Tomato Soup!

Spaghetti con Aglio e Olio (Spaghetti with Garlic and Olive Oil) A classic dish from southern Italy. So simple, yet so good. Remember, with simple dishes like this, good ingredients are essentia ...

1/4 cup Santinis Extra Virgin Olive Oil 1 package Spicy Jalapeno Chicken Sauage sliced 1 1b package Asian Stir Fry Vegetable Mix Heat oil in wok. Add sliced chicken sauage and stir for two minut ...

This is a simple meal we threw together and were blown away by how good it was -- due to the two main Trader Joe's ingredients. This one is very much a keeper! 1 package Trader Joe's Spicy Chicken ...

1 1/2 cups Trader Joe's Organic Canned Pumpkin 1/4 cup cream 1/2 cup sour cream 1/4 cup Trader Joe's Pumpkin Butter 1 Tbsp canola oil 1/2 tsp Trader Joe's Pumpkin Pie Spice 1/2 tsp salt 3 cups ...

2 Cups Trader Joe's Organic Quinoa, cooked 3 TBSP Basil Pesto 1 C Trader Joe's Cave Aged Gruyere, grated 1/2 CupTrader Joe's Spinach Dip 4 Eggs, beaten 1/2 Cup milk 1/4 Cup of Trader Joe's Fire ...

4 red bell peppers Spicy Italian Chicken Sausage 1 cup Romano Cheese, grated 1/2 cup Cracker Crumbs 2 eggs, well beaten 1/3 cup pine nuts 1/2 cup chopped olives 4 oz crimini mushrooms, sliced ...