1 Can Trader Joe's Coconut Milk (light or regular) 1 Tsp. Panang or Red Curry Paste (more if you like it spicy, less if you want it milder) 1 can Trader Joe's Organic Pumpkin 2 TBSP brown sugar (or ...

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!

Preheat oven to 425 degrees In large bowl, beat 2 eggs Stir in, in the following order: 1 Can Trader Joe's Organic canned Pumpkin 8 oz Cream Cheese 3/4 cup of Sugar 1/2 tsp. Salt 3 tsp. Trade ...

1 1/2 C regular rolled oats 1 1/2 C buttermilk 3/4 C whole wheat flour 3/4 C unbleached flour 3/4 t salt 2 1/2 tsp Trader Joe's Pumpkin Pie Spice 2 1/2 t baking powder 1/2 t baking soda 1/3 C canola oil 1/3 C maple syrup 2 eggs 1 C raisins In a bowl, combine the oats and buttermilk and raisins and let stand to soften the oats, about 30 minutes. Preheat oven to 350°F. Grease and flour, or spray with non stick spray, a 9x5 loaf pan(or muffins/mini muffin pan). In another bowl, combine the flours, salt, spice, baking powder and baking soda, stir to blend well. Set aside. Add the oil, syrup and eggs to the soaked oats and mix well. Add the flour mixture and stir until the ingredients are just blended, then stir in the raisins. Spoon into the prepared pan. Bake until a wooden skewer inserted in the center comes out clean, about 1 hour. Transfer to a wire rack to cool for 10 minutes, then turn out onto the rack to cool a few minutes longer.

1 envelope unflavored gelatin ¼ cup dark rum 4 large Trader Joe's Eggs 2/3 cup Trader Joe's Organic Sugar 1 cup Trader Joe's Organic Pumpkin Puree 2 Tbl Trader Joe's Pumpkin Pie Spice 1 cup Trader Joe's Heavy Cream 6 small pumpkins, tops removed and reserved, insides scooped out and cleaned 1. In a heat proof small bowl, pour rum then sprinkle on the gelatin. 2. Place bowl in a larger pan. Pour simmering water in the pan to come half way up the bowl. 3. Stir to dissolve the gelatin. 4. Remove from heat and let cool to room temperature. 5. Beat the eggs in a large mixing bowl until thick. 6. Gradually beat in sugar and continue mixing until lemon colored, about 5 minutes. 7. Stir in the pumpkin, and spices. Stir in cooled gelatin. 8. Using clean beaters, whip cream until stiff. Gently fold into pumpkin mixture. 9. Refrigerate mousse for at least 3 hours before serving. To serve: Fill the small hollowed-out pumpkins with the mousse, put the tops on at a jaunty angle and serve.

1/3 cup Goji Berry Antioxidant Blend 1/2 cup Fresh Pressed Apple Juice 3 tablespoons Australian Olive Oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 tsp Trader Joe’s Garlic Powder 1 teaspoon Trader Joe's Pumpkin Pie Blend 1 package (3) Boneless, Center Cut Fresh Pork Chops 1 onion, quartered and sliced thin 2 cups Sliced Organic Apples 2 tablespoons brown sugar ½ teaspoon minced fresh rosemary 3 tablespoons Trader Joe’s Pumpkin Butter 3 teaspoons dijon mustard Preheat oven to 350 degrees. Combine Goji berry blend and apple juice in a small bowl, and let sit to rehydrate until needed. In a large skillet, heat olive oil on medium-high heat. Season pork chops with salt, pepper, garlic powder, and pumpkin pie blend. Sear chops on both sides until golden, about 5–7 minutes per side. Remove from skillet and place in a roasting pan. Turn heat to medium-low. Add onion, apples, brown sugar, rosemary, pumpkin butter, and dijon to skillet. Saute, stirring occasionally, until onions are soft, about 4 minutes. Stir in rehydrated Goji berries. Spread mixture over chops, and place in oven. Bake for 15 minutes, or until thickest part of chops measure 160 degrees on a meat thermometer. Remove from oven, and let sit for 5 minutes. Place on serving plate, and garnish with rosemary sprig, if desired.

4 pounds pork loin roast trimmed 1/4 cup apple juice 1 x salt to taste 3 tablespoons brown sugar 1 x pepper to taste 1 teaspoon ginger ground 6 each apples quartered Rub roast with s ...

1 pkg TJ's tuna steaks, thawed 2 jars TJ's Thai Simmer Sauce 1 onion, chopped 1 green pepper, chopped 2 cans bamboo shoots dried chili peppers (to taste) On stove, sautee onion and green peppe ...

A great, easy traditional holiday side dish! 1 pkg Melissa’s Ready-to-Eat Baby Red Beets (8 oz.) ¼ cup TJ’s Organic Apricot Fruit Spread 2t Lemon Juice Salt and Pepper to taste 1) Cut beets into cubes or slices. 2) Put fruit spread, lemon juice, and spices in a saucepan. Heat and stir to soften spread. 3) Add beats, stirring to coat and heat. Chef Marcus (Tucson Store 88/Grant and Swann)

1 box Peppermint Joe Joe's, finely crushed 8 oz. block Cream Cheese, softened 1 lb block Ghiradelli White Chocolate 1 bag Roasted/Not Salted Pistachio Nuts & Pieces, finely chopped 1. Combine jo ...

1 pkg Canadian Bacon 1 pkg Dried Calimyrna Figs, halved Sweet & Hot Mustard, to serve Place fig half in center of canadian bacon. Fold sides over fig and toothpick to hold in place. Serve with sw ...

A no-fuss alternative to a pumpkin pie, the crumble is made from only 7 ingredients: 1 can Trader Joe's pumpkin pie filling 1 egg 3/4 cup sugar (more or less, depending on your sweetening prefer ...

Grill thin-sliced beef or chicken, Spanish onion, sliced long green chiles, serve on flour tortilla with Trader Joe's Salsa.

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 (5-6 ounce) Trader Joes Wild Alaska Salmon fillets ½ Cup Trader Joes Basalmic Vinegar Glaze salt and pepper to taste 1 Tablespoon chopped fresh dill 2 Packages Trader Joes Fire Roasted Basalmic Butter Sauced Vegetables 1 Cup fresh Chinese Pea Pods Heat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with dill. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil. Meanwhile, prepare vegetables following package instructions, stir in the fresh pea pods. To Serve: Arrange ¼ of the veggies on each of four warmed plates. Place a portion of salmon fillets on top of veggies. Optional: Garnish with sprigs of fresh dill or thin lemon or lime slices. Makes 4 servings

1 tsp oil 1 pack Trader Joe's chicken tenders, sliced 1 pack frozen Trader Joe's oriental vegetables 1 bottle Trader Joe's General Tso's sauce 1. Sautee everything for about 15 minutes and serve ...

one bottle favorite Trader Joe's white wine one bag Trader Joe's frozen shrimp, the big size, uncooked Trader Joe's olive oil garlic Trader Joe's sliced almonds lemon butter clean shrimp, re ...

1 bag of prepared Thai Style Soy Ginger Carrots With Toasted Almonds 1 lb. ground chicken 2 eggs Breadcrumbs worcheshire sauce In a food processor, chop the prepared carrots. Transfer to a ...

Kickapoo Fruit Salad (A glazed fruit salad with a kick.) 1 bottle raspberry wine ½ C dried chile spiced mango 8 oz fresh raspberries 1 bottle Pomegranate A Plenty juice 1 can mandarin oranges drained (reserve juice) 6 tbsp corn starch 2 organic peeled and diced fuji apples 2 pkg fresh cut mango 2 pkg fresh cut pineapple 1 pkg duet organic seedless grapes (1 ½ pounds) The day before: Dice chili mango slices into ¼ to ½ inch squares so as to make ½ C diced chile mango. Add enough raspberry wine to cover by about ½ inch and soak over night. Strain saving wine. Kickapoo Glaze: To pomegranate juice add reserved wine from chile mango, reserved mandarin orange juice and enough raspberry wine to equal 3 cups. Reserve 1 cup juice/wine mixture and bring remaining 2 cups to a slow boil. Meanwhile dissolve corn starch in the reserved juice/wine mixture. Slowly add corn starch mixture to boiling juice using a whisk at all times. Continue using whisk until mixture thickens and becomes a glaze. Chill. Put raspberries in food processor and pulse 2 or 3 times. Fold pulsed raspberries into chilled glaze. Salad: Place kickapooed diced mango in large bowl. Slice grapes and mandarin oranges in half. Dice fresh mangos, peeled apple and pineapple into chunks about the size of the sliced grapes. Toss all fruit with the chile mango. Fold in kickapoo glaze and chill for at least 2 hours for flavors to blend.

Ingredients: 2 cups drained chick peas 1 medium sweet onion- diced 2 cloves fresh garlic- minced 1 green pepper- diced 1 medium to large cucumber- peeled, seeded, and chopped 1 can drained wh ...