Trader Joe's

1 loaf TJ's Crusty French Bread, torn into pieces 6 TJ's Eggs 1/4 cup TJ's Milk 1 cup TJ's Spicy Italian Chicken Sausage (pre-cooked) , sliced (or TJ's Veg. Sausage-less Sausage) 1 cup TJ's Monterey Jack Cheese, grated TJ's Spices (optional) Preheat oven to 350° and grease baking pan with your choice of oil or butter. Place bread pieces in pan and distribute evenly. Beat the eggs, milk and any spices you desire (salt, pepper, garlic powder...) and pour over the bread. Add the remaining ingredients and bake for 25 minutes or until top is golden brown and a knife put in the center comes out clean. Let sit for 5 minutes before serving (oh, you can wait) . Enjoy. Serves: 10 Cooking Time: 30 Minutes

1 package TJ's Soy Chorizo 6-8 TJ's Eggs 1 jar TJ's Chunky Salsa 1 package TJ's Tortillas (flour or corn) 1 cup TJ's Shredded Mexican Cheese Blend TJ's Hatch Green Chiles (optional) Remove the casing of the soy chorizo and brown over medium heat in a large skillet. Mix in ¾ cup of the salsa with the chorizo. Crack the eggs, one at a time, and lay on top of the chorizo/salsa mixture. Cover the skillet and let cook until eggs are over-easy or over-medium (about 10 minutes) . While eggs are cooking, warm tortillas (microwave on high for 30 – 45 seconds or lightly pan fry) . Place two tortillas on each plate and top with the egg and chorizo mixture, then liberally sprinkle each serving with cheese and add a dollop of salsa (and some green chiles, if you like) . Enjoy. Serves: 4 - 6 Cooking Time: 10 - 15 Minutes

1‎ TJ's Banana 3 cups TJ's Frozen Berry Medley 3-4 Ice Cubes 2 tbsp TJ's Blueberry Flax Meal 1/2 cup TJ's Orange Juice 3/4 cup TJ's Vanilla Yogurt 1/2 tsp TJ's Honey (optional) Place the banana, berries, ice cubes and flax into a blender. Pour in the juice, vanilla yogurt (and honey) . Puree until smooth. - Enjoy. Serves: 3 - 4 Cooking Time: 5 Minutes

3 cups TJ's Flour, sifted 3 teaspoons Baking Powder 1/4 teaspoons TJ's Salt 1/2 cup TJ's Sugar 1 cup TJ's Thompson Raisins 1 TJ's Egg 1 1/4 cup TJ’s Milk 2 tablespoons TJ's Unsalted Butter, softened Mix (by hand) all dry ingredients together in one bowl, egg and milk in another bowl. Mix wet and dry together, then add butter. Pour into a greased 8" baking dish, sprinkle sugar on top and bake at 375 degrees (350 degrees for glass) for 45 – 60 minutes. Let cool… if you can. Enjoy! Serves: 10 Cooking Time: 45 - 60 Minutes

1 teaspoon TJ's Olive Oil 1 package TJ's Roasted Potatoes with Fire Roasted Peppers 1 package (8 ounces) TJ’s Peppered Smoked Salmon, cubed or lightly shredded In a large skillet, heat oil over medium heat, and add in the roasted potatoes. Let brown on all sides, stirring occasionally (about 15 minutes) . When the potatoes are nearing completion, gently fold in the salmon, and continue cooking until heated through. Easy, Really easy. Serves: 3 - 4 Cooking Time: 20 Minutes

1 package TJ's French Toast 1 cup TJ's Pineapple Tidbits, thawed 1/2 cup TJ's Maple Syrup In a small saucepan, over low heat, combine pineapple chunks with maple syrup and bring to a slow boil. Spoon onto prepared French Toast and pretend you’re starting your day on your favorite island getaway! Serves: 4 - 6 Cooking Time: 10 - 20 Minutes

1 cup TJ's Spiced Apple Cider, Spiced Cranberry Cider or Pear Cinnamon Cider 1/2 cup TJ's Rolled Oats In a medium saucepan, bring cider to a boil. Reduce heat and add rolled oats. Cook for 10-20 minutes, stirring occasionally, until desired consistency. Remove from heat, cover and let stand two minutes before serving. (Optional: Top with dried or fresh fruit.) Serves: 1 Cooking Time: 20 Minutes - 30

1/2 cup TJ’s Jasmine White Rice 2 cups TJ’s Vanilla Coconut Milk 1/2 cup TJ’s Golden Raisins 1 teaspoon TJ’s Ground Cinnamon Optional: 1/2 teaspoon TJ's Fresh Lemon (rind) In a heavy-bottomed saucepan, combine all ingredients. Over a low flame, cook the mixture, stirring frequently, for 30-40 minutes or until thickened and rice is cooked. Enjoy warm or chill overnight. Serve on its own, or with fresh mango slices or TJ's Mango Sorbet! Serves: 4 Cooking Time: 30 - 40 Minutes

2 slices TJ's Italian Country Loaf or Panini Roll, sliced lengthwise 2 tbsp TJ's Butter, room temperature 1 tsp TJ's Whole Grain Dijon Mustard (optional) 6 strips TJ's Brie Cheese, thinly sliced 1 TJ's Fuji Apple, sliced thin 4 strips TJ's Applewood Smoked Bacon, cooked Heat grill pan or Panini press to medium-high. Butter one side of each slice of bread or the outsides of two panini roll pieces. If including, spread mustard on the unbuttered side of one slice of bread or roll. Place three strips of brie cheese on the un-buttered side of both pieces of bread or roll. Place thinly sliced apple on one piece of bread atop brie. Top with four strips of bacon. Put the two sides together and place into a panini press or in a grill pan and press down. Grill until lightly browned on both sides. Serve at once. Serves: 2 Cooking Time: 10 Minutes

1 package TJ's Joe's Diner Mac n' Cheese 1/2 jar TJ's Chunky Salsa 3 pinches TJ's Mexican Shredded Cheese Blend (optional) 1 tbsp TJ's Sour Cream (optional) Cook mac n' cheese according to preferred directions on package. When done, add salsa, mix and stir. Top with a sprinkle of cheese and sour cream for added flair (optional, but delicious) . Serves: 2 Cooking Time: 10 Minutes

2‎ cups TJ's Organic Broccoli Slaw 1 tbsp TJ's Fresh Cilantro, chopped 3 tbsp TJ's Champagne Pear Vinaigrette with Gorgonzola 4 TJ's Chili Lime Chicken Burgers 4 TJ's Multi-Grain or Honey Wheat Hamburger Buns Mix broccoli slaw, cilantro and vinaigrette. Heat chicken burgers according to package directions. Place one burger on each bun bottom. Top burger with slaw mixture and close bun. Enjoy! Serves: 4 - 6 Cooking Time: 15 Minutes

2 slices TJ's Sourdough Bread 2 tablespoons TJ's Pesto Alla Genovese 2-3 slices Smoked Turkey Breast 1 jar TJ's Fire Roasted Yellow and Red Peppers 1-2 slices TJ's Sliced Havarti Cheese Spread a tablespoon of pesto on each slice of sourdough bread. Evenly cover one layer of bread with a few slices of turkey, peppers and Cheese. Cover with the second layer of bread, and place on a Panini press or cast iron skillet. Grill over medium heat until brown, then flip. Grill until both sides of bread are golden brown and the cheese has melted. Serves: 1 Cooking Time: 10 Minutes

3 large TJ's Peaches, firm with a little give 1 1/2 tablespoons TJ's Extra Virgin Olive Oil 1 bag TJ's Tender Green Leaves 3 slices TJ's Uncured Bacon, cooked and sliced into large pieces 2 1/2 ounces TJ's Chevre Fine Herb Goat Cheese 8 tablespoons TJ's Fat Free Balsamic Vinaigrette 2 TJ's Shallots, sliced thin TJ's Salt and TJ's Pepper, to taste Cut the peaches in half and pit them. Cut the halves into wide wedges, and then toss the peaches with olive oil. Place the peaches directly on the grill and cook over a medium fire (on all sides) until grill marks form and peaches are tender but not falling apart; about five minutes. Remove from the grill and set aside. In a bowl, toss the lettuce with 6 tablespoons of vinaigrette and pepper, to taste. Divide the lettuce among four plates. Add the peaches, shallots and bacon to the same bowl and toss with the remaining two tablespoons of vinaigrette. Divide the peach mixture and place atop each plate of lettuce. Then divide the goat cheese by four and crumble over each plate. Add pepper and salt to taste. Serves: 4 Cooking Time: 15 - 20 Minutes

1/2 package TJ's Brown Rice Spaghetti, cooked 1/2 cup TJ's Shelled Edamame (in our refrigerated cases) 1/2 cup TJ's Shredded Carrots 1 medium TJ's Cucumber, peeled and chopped 2 TJ's Green Onions, diced 3 tablespoons TJ's Seasoned Rice Vinegar 1 tablespoon TJ's Wasabi Mayo Salt, to taste Rinse cooked spaghetti with cool water and then toss with rice vinegar and wasabi mayo. Mix in edamame, carrots, cucumber and green onions. Serve chilled. Serves: 2 - 4 Cooking Time: 10 Minutes

4 TJ's Rolls or 1 TJ's French Loaf 4 tablespoons TJ's Fresh Pesto 1 tablespoon TJ's Mayonnaise 1/2 log TJ's Cranberry Chèvre TJ's Romaine Lettuce 1 TJ's Granny Smith Apple, sliced into disks 8 slices TJ's Roasted Turkey Breast or All Natural Turkey Leftovers TJ's Stuffing (optional) Cut the rolls in half lengthwise; arrange cut sides up. Mix pesto and mayo until well blended. Spread the pesto mayo on both pieces of bread to taste. Slice the cheese into 1/4 inch discs. Arrange the lettuce, apple and then turkey on one side of bread; top with the cheese discs. With the other half of bread cover, press down and, if using a loaf, slice into 4 servings. Enjoy! Serves: 2 - 4 Cooking Time: 5 Minutes

3 tablespoons TJ's Organic Raw Honey 1 tablespoon TJ's Aioli Garlic Mustard 1 tablespoon TJ's Organic Unfiltered Apple Cider Vinegar 1 can TJ's Premium Chunk White Chicken 1/4 cup TJ's Roasted and Salted Marcona Almonds with Rosemary 1/3 cup TJ's Whole Organic Dried Cranberries 1 Bag TJ's Organic Baby Spinach Combine honey, mustard and vinegar in a bowl and mix thoroughly to create even consistency. In a separate bowl combine chicken, almonds and cranberries. Pour honey mustard dressing over chicken and mix. Serve atop spinach. Serves: 4 - 6 Cooking Time: 10 Minutes

5 tablespoons TJ's Honey 2-3 tablespoons TJ's Dijon Mustard 2 tablespoons TJ's White Balsamic Vinegar 1 teaspoon TJ's Organic Mayonnaise 1/3 package TJ's Shredded Green Cabbage 1 TJ's Blarney Scone Loaf 12 ounces (or more to taste) TJ's Corned Beef, cooked and sliced Prepare honey mustard dressing: in a medium-sized bowl, combine honey, Dijon, vinegar and mayonnaise and whisk until smooth. In a separate bowl, toss cabbage with a few tablespoons of honey mustard dressing and set aside. Slice scone loaf in half, through the center. Scoop out some of the center of the loaf to create a shallow crater to better accommodate the filling. Spread each half with honey mustard dressing. Place cabbage on bottom half of scone; top with corned beef. Sandwich with the top half of the scone and slice into 3 or 4 servings. Serves: 3 - 4 Cooking Time: 10 Minutes

1 bag TJ's Butter Lettuce 4 slices Columbus Calabrese Salame, cut into small strips 1 slice TJ's Sliced Provolone, cut into small strips 1/4 cup TJ's Marinated Artichokes 10-12 TJ's Marinated Mushrooms, halved 4-6 TJ's World's Largest Olives, sliced 1/4 cup TJ's Extra Virgin Olive Oil 1 tablespoon TJ's Red Wine Vinegar 1 tablespoon TJ's Red Pepper Spread with Eggplant and Garlic TJ’s Salt to taste Whisk together olive oil, vinegar, red pepper spread and salt. Combine remaining ingredients in a bowl and toss with dressing. Or, arrange ingredients atop lettuce and serve with side of dressing as pictured. Serves: 3 - 4 Cooking Time: 15 Minutes

1 package TJ's Pulled Chicken in BBQ Sauce 1/4 cup TJ's Low Fat Mayonnaise 2 tbsp TJ's Light Sour Cream 1/4 cup TJ's Crumbled Blue Cheese 1 TJ's Green Onion (white and light green parts) , finely chopped 1 stalk TJ's Organic Celery Hearts, trimmed and thinly chopped 1 pinch (each) TJ's Sea Salt and Black Pepper, freshly ground, to taste 4 TJ's Panini rolls TJ's Butter Heat a heavy skillet over medium heat. In a bowl, mix together the mayonnaise, sour cream, blue cheese, celery and green onions. Season the mixture with salt and pepper. Slice the rolls in half and butter each slice on the outside. Spread blue cheese dressing on the inside of each roll. Pile the chicken on the bottom half of the roll and cover with the top half. Place in the hot skillet and press down with a heavy spatula or small heavy pan for about 2 minutes. Flip and press down for an additional 2 to 3 minutes. Serve and - Enjoy! Serves: 4 Cooking Time: 15 Minutes

1 cup TJ's Just Chicken 1 jar TJ's Peanut Satay Sauce 1 package TJ's Pizza Dough 1/2 cup TJ's Carrots, shredded 2 tbsp TJ's Unsalted Peanuts, chopped 4 TJ's Green Onions, cut lengthwise 1 cup TJ's Shredded Mozzarella Preheat the oven to 425°. Combine chicken and a 1/2 jar of the satay sauce and place in fridge. While the chicken chills, take out pizza dough and allow it to rise for 45 minutes to an hour. Begin to shape the dough by lightly dusting a flat surface with flour, form the dough into a ball, and begin to push from the center out (it's perfectly honorable to use a rolling pin) . When the dough is in a rough circular shape, spread the remaining satay sauce on top of the dough. Sprinkle the mozzarella over the sauce and layer the marinated chicken on top of that. Complete by sprinkling with the shredded carrots, green onions and peanuts. Place carefully into the oven (if you have a pizza stone, all the better, otherwise a baking sheet will do just fine) . Bake for 10 - 15 min until the cheese bubbles and the crust turns golden brown. Enjoy! Serves: 2 - 4 Cooking Time: 10 - 15 Minutes

1‎ tub TJ's Crumbled Feta Cheese 1 package TJ's Uncured Bacon, cooked and crumbled 6 TJ's Boneless, Skinless Chicken Breasts, pounded flat Toothpicks or kitchen twine (or whatever you can find in your kitchen drawer) 1 tbsp TJ's Extra Virgin Olive Oil 1 tsp (each) TJ's Dried Oregano, Dried Basil 1 can (28 oz.) TJ's Diced Tomatoes and Juice From Can Combine feta and bacon in a mixing bowl. Place 1/4 cup of the cheese/bacon mixture on the center of each chicken breast. Fold breast over to enclose mixture; fasten with a toothpick or kitchen twine. Heat a large sauté pan and add oil. Heat oil to medium and add stuffed breasts; turn breasts while cooking to brown on all sides. Add tomatoes and seasoning to pan. Lower heat to a simmer; cook about 15 - 20 minutes or until chicken reaches an internal temperature of 165°. Place chicken on a serving platter (remove toothpicks or twine) and spoon tomato sauce over. Serves: 5 - 6 Cooking Time: 20 - 30 Minutes

2 bags TJ's Saucy Scallops with Mushrooms 1 sheet TJ's Artisan Handcrafted Puff Pastry, defrosted for 10 minutes 1 TJ's Large Egg, beaten Pre heat oven to 400 degrees. Place scallops in a microwaveable bowl and cook for 6 minutes. Stir and place scallop mixture into an oven proof dish, approximately 8” x 8” x 2”. Place the puff pastry sheet over the top of the dish. Brush the top with beaten egg and place in oven. Bake until pastry puffs and turns golden, about 15 minutes. OR... For four individual servings, use 1 bag of TJ’s Saucy Scallops. Heat scallops in microwave for 3 minutes, then pour equal amounts into four 3” ramekins. Divide the pastry sheet into four pieces, and then lay each piece over individual ramekins (trim excess pastry) . Brush tops with beaten egg, place in oven, and bake until pastry puffs and turns golden, about 15 minutes. Serves: 4 - 6 Cooking Time: 20 - 25 Minutes

1 quart TJ's Organic Low Sodium Chicken Broth 2 tablespoon TJ's Fire Roasted Yellow and Red Peppers 1/2 bag TJ's Spinach, coarsely chopped 1 package TJ's Frozen Chicken Wontons 2-3 TJ's Green Onions, sliced thinly Bring broth to a boil in a medium saucepan, stir in the fire roasted peppers and spinach and cook for 5 minutes. Carefully add in the wontons and cook for another 3 minutes. Add scallions and enjoy. Serves: 4 Cooking Time: 10 Minutes

1 package TJ's Chili Lime Chicken Burgers 1 package TJ's Mini Corn Tortillas Optional Garnishes: TJ's Avocado's Number Guacamole, TJ's Salsa Autentica, TJ's Mexican Shredded Cheese Blend, TJ's Sour Cream Heat oil in a large skillet over medium-high flame. Add the four chicken burgers and cook through, crumbling burgers into taco-style meat as you cook. Set aside and keep warm. In a separate skillet, heat additional oil and lightly sauté tortillas until soft, turning frequently. Or, wrap tortillas in paper towels and place them in the microwave for about 30 seconds. Fill tortillas with crumbled chicken and top with your favorite garnishes. Serves: 4 - 5 Cooking Time: 10 Minutes

1 package TJ's Whole Wheat Penne Pasta 2 jars TJ's Traditional Marinara 2 containers TJ's Fat Free Ricotta Cheese 1 bag TJ's Frozen Spinach, thawed and squeezed of excess moisture 1 1/2 cups TJ's Quattro Formaggio Shredded Cheese Preheat oven to 350 degrees . Spray a 13” x 9” baking dish with olive oil. Cook pasta according to package directions. When pasta is cooked, drain well and pour it into a prepared baking dish. Add both marinara jars, the ricotta and spinach and stir until the sauce is evenly distributed. Cover with foil and bake for 25 minutes. Remove the dish from the oven, take off the foil and sprinkle on the shredded cheese. Place under the broiler for about 5 minutes or until cheese is melted and golden. Serves: 8 - 10 Cooking Time: 25 - 40 Minutes

1 package TJ's Gourmet Pie Crust, prepared through step 2 for double crust pie 1 cup TJ's Organic Foursome Vegetables 1/2 cup TJ's Pearl Onions 2 tablespoons TJ's Flour 1 bottle TJ's Thai Yellow Curry Sauce 1 1/2 cups TJ's Just Chicken Preheat oven to 400º. Microwave Organic Foursome and pearl onions for 1 minute on high. Mix flour with curry sauce. Add vegetables, chicken and curry sauce mixture to bottom pie crust in pan – spread evenly. Top with pie crust. Seal and trim off excess pie crust. Cut vent holes. Bake for 40 minutes. Cool for 10 minutes. Recipe Credit: Trader Joe's 2011 HiiP Recipe Showdown Winner - Linda Wang. Serves: 6 - 8 Cooking Time: 50 - 60 Minutes

TJ's Grape Seed or TJ's Olive Oil 1 package TJ's Gyoza (Pork, Chicken, Shrimp or Vegetable) 1 container TJ's Mirepoix 2 packages TJ's Low Sodium Chicken Broth 1 bag TJ's Baby Spinach 1 tablespoon TJ's Soy Sauce 1 tablespoon TJ's Joe’s Sesame Oil TJ's Cilantro, for garnish (optional) TJ's Salt, to taste Coat the bottom of a large frying pan with oil (about 2-3 tablespoons) and lightly fry the gyoza over medium-high heat until they get some nice browning on both sides (about 10 minutes) . In a large soup pot (about 6 qt.) , pour a couple tablespoons of oil and add the mirepoix. Saute the vegetables in the pot until the onions start to appear translucent. Add the broth to the pot and bring to a slow simmer. When the soup gets some energy, toss in the spinach and add the soy sauce and sesame oil. When the soup is officially simmering, add the potstickers. Serve it up in bowls and garnish with cilantro. (Make sure you have extra spoons on hand… never underestimate the charisma of Trader Joe's Potsticker Soup's On! Serves: 6 - 8 Cooking Time: 30 - 40 Minutes

1 package TJ's Frozen Gourmet Pie Crusts 3/4 bag TJ's Kale 4 tablespoons TJ's Garlic Infused Olive Oil 1/4 cup Water 1 cup TJ's Mini Pearl Tomatoes, sliced TJ's Salt and TJ's Pepper, to taste 1/2-1 cup TJ's Bavarian Bratwurst (or Frozen Falafel) , cut into small pieces 1/2-1 cup TJ's Shaved Parmesan, Romano and Asiago Cheese 1/8 cup TJ's Milk Preheat oven to 350º F. Defrost both pie crusts according to directions on package. In a large frying pan, heat garlic oil and add kale; add water, cover and steam, stirring occasionally for about 10-15 minutes. Add the tomatoes to the pan and continue to cook for a few more minutes (add a little more oil, if desired) ; season with salt and pepper. While the kale is cooking, split each pie crust in half and roll into 4 rounds of dough. Scoop kale mixture into the center of each dough round and top with desired amount of sausage (or falafel) and cheese. Fold dough up and pinch around; kale mixture will stick out of the top. Top with more cheese, if desired. Brush dough with milk. Place in oven and bake for about 30-40 minutes or until crust is golden brown. Serves: 4 Cooking Time: 60 - 80 Minutes

1 can TJ's Cuban Black Beans 1 bag TJ's Chimichurri Rice 1 box TJ's Latin Black Bean Soup 1 pkg TJ's Chicken Breast Chunks (optional) Pour all contents into a medium saucepan and warm over medium heat. Serve! Serves: 6 - 8 Cooking Time: 10 - 15 Minutes

1 bag TJ's Broccoli Slaw 1 bottle TJ's Creamy Cilantro Dressing 1 cup TJ's Flour TJ's Salt and TJ's Pepper, for seasoning 1 package (1 lb.) TJ's Frozen Cod Pieces, thawed and drained of excess liquid 4 tablespoons TJ's Canola Oil 1 package small TJ's Wheat or TJ's Corn Tortillas 1 tub TJ's Chunky and Spicy Guacamole Autentico In a medium bowl, combine broccoli slaw with cilantro dressing and allow to sit for at least an hour (this can be prepared the night before and allowed to sit in the refrigerator overnight) . Liberally season 1 cup of white flour with salt and pepper and dredge the cod in it, shaking off excess flour. In a large skillet, heat 2-3 tablespoons oil and fry fish until golden and flaky. Remove fish from pan and put aside. Wipe skillet clean with a paper towel. Heat the pan again with about 1 tablespoon of oil and heat 2 tortillas at a time, 20 seconds on each side. While tortillas are still warm, spread 1-2 tablespoons of guacamole and place 2-3 pieces of fish along one half. Using tongs, cover fish with broccoli slaw (shaking off excess liquid) and fold tortilla over. Optional Topping Suggestions: a squeeze of fresh lime, chopped fresh cilantro, a few dashes of your favorite hot sauce. Serves: 6 - 8 Cooking Time: 1 Hours

1 container TJ's Creamy Corn and Roasted Red Pepper Soup 1 can TJ's Organic Tomatoes, Diced and Fire Roasted with Organic Green Chiles 1 1/2 teaspoons TJ's Taco Seasoning Mix 4 cups TJ's Organic Blue Corn Tortilla Chips, broken into large pieces 2 TJ's Organic Avocados 1/2 TJ's Lemon Combine soup, diced tomatoes and taco seasoning. Cook until heated through. Add broken tortilla chips. Peel and chop avocados. Squeeze lemon over avocados to preserve color. Top soup with avocado and serve. Serves: 6 - 8 Cooking Time: 10 Minutes

1 pound TJ's Linguini 2 jars TJ's Arrabiata Pasta Sauce 2 bags TJ's Frozen Seafood Blend, thawed and drained of excess liquid 1 box TJ's Frozen Marinated Clam, heated in microwave according to directions TJ's Fresh Parsley, chopped Cook linguini according to directions on package. While pasta is cooking, heat the arrabiata sauce in a large sauté pan with the seafood blend….the fish will cook in the sauce as it heats. Reduce heat. Toss the cooked linguini in the pasta sauce for 3-5 minutes. Distribute into 4-6 portions and top off with prepared clams and adorn with fresh parsley. Serves: 4 - 6 Cooking Time: 25 Minutes - 35

1 lb bag of TJ's Fresh Pizza Dough (White or Whole Wheat) at room temperature 1 jar TJ's Quattro Formaggio Pomodoro Pasta Sauce 1 can TJ's Artichoke Hearts in Water 1 log TJ's Kalamata Goat Cheese Preheat oven to 450°F. Spread the pizza dough onto a pizza stone or baking sheet. Evenly distribute 1 1/2 - 2 cups tomato sauce out to the edges of the pizza dough. Drain, pat dry and quarter the artichoke hearts and distribute them around the pizza. Pinch off small pieces of the goat cheese and distribute them around the pizza. (Optional: Sprinkle liberally with olive oil) Bake for 20 minutes, or until edges are nicely browned and cheese is bubbling. Serves: 2 Cooking Time: 25 Minutes

1 TJ's Six Piece Organic Chicken Family Pack 2 tablespoons TJ's Unsalted Butter 2 tablespoons TJ's Spanish Extra Virgin Olive Oil 2 large TJ's Sweet White Onions, roughly sliced (about 4 cups) 1 teaspoon TJ's Ginger, chopped 1 jar TJ’s Queen Sevillano Pimento Stuffed Olives 2 tablespoons Baker Joseph’s All Purpose White Flour 3/4 teaspoon TJ's Ground Cumin 1/4 teaspoon TJ's Ground Cayenne Pepper 1/2 teaspoon TJ's Ground Cinnamon 2 cups TJ's Chicken Broth 1 TJ's Lemon, juiced 1/2 cup TJ's Dates, coarsely chopped 1/2 bag TJ's Jasmine White Rice, cooked Rinse and thoroughly pat dry the chicken parts. Sprinkle them liberally with salt and fresh ground pepper. In a large sauté pan, over medium-high flame, combine butter and olive oil and heat until butter has melted. Brown the chicken in two separate batches. Remove chicken from the pan. Lower flame to medium and add sliced onion and ginger. Saute for 8 minutes, stirring frequently. Chop 20 olives and add to the onion and ginger mixture. Saute for 1 minute. Add flour, cumin, cayenne pepper and cinnamon and cook for another minute, stirring constantly. Add the chicken broth, lemon juice and dates, scraping the pan to loosen browned bits. Bring to a slow boil and return the browned chicken to the pan. Cover and reduce heat to a simmer. Continue cooking for another 45 minutes and serve over prepared rice. Serves: 4 - 6 Cooking Time: 1 Hours

1 package TJ's Vanilla Cake Mix 1 1/4 stick TJ's Unsalted Butter 2 TJ's Eggs 1 cup Milk 4 tbsp TJ's Organic Brown sugar 2 cups TJ's Frozen Pineapple Tidbits Preheat oven to 350°. In a large mixing bowl, combine 1 stick of butter, 2 eggs, and milk with the Vanilla Cake Mix; set aside. In a small saucepan over medium heat, combine the brown sugar and remaining 1/4 stick of butter; mix until all the brown sugar has dissolved (about 5 minutes) . Carefully pour the syrup into the bottom of a cake pan, lay the pineapple pieces over the syrup, and then fill with the cake mix. Place inside the oven for 40 to 50 minutes, or until you can pierce the center with a toothpick, and have it come out clean (also you can give it a quick shake; if it jiggles like gelatin, give it more time) . Let cool, then stand on your head and enjoy! (Joking.) Carefully put a plate over the cake pan and flip it over so the pineapples are on top- now it's time for serious enjoyment. Serves: 5 - 6 Cooking Time: 40 - 50 Minutes

1 package TJ's Truffle Brownie Mix 2 TJ's Large Eggs 1 stick TJ's Unsalted Butter 1/2 container TJ's Peanut Butter Cups, unwrapped Preheat the oven to 350°. Prepare brownies according to package directions. Remove brownies from oven and press the peanut butter cups, bottoms down, into the warm brownies making rows that cover the entire top. Place brownies back into the oven for one to two minutes or until the peanut butter cups soften. Use a spatula or knife to spread softened peanut butter cups over brownies into a gooey frosting. Allow to cool (if you can) . Enjoy! Serves: 14 - 16 Cooking Time: 30 Minutes

1‎ package TJ's Frozen Gone Bananas One Bite at a Time 2 scoops TJ's French Vanilla Ice Cream 2 tbsp TJ's Midnight Moo (or really as much as you like) 1-2 tbsp TJ's Dried Montmorency Cherries 1-2 tbsp Candied Pecans Layer Gone Banana Bites on the bottom of the bowl. Top banana with ice cream and all of your favorites - chocolate sauce, cherries, pecans... Add some more (TJ's Chocolate Chips, TJ's Mini Peanut Butter Cups...) , should your sweet tooth desire... Go bananas! Serves: 2 - 3 Cooking Time: 1 Seconds

1 TJ's Gourmet Pie Crust, defrost through step one of package directions 4 TJ's Peaches, cut into chunks 1/2 cup TJ's Dark Brown Sugar 1/2 teaspoon Ground Cinnamon 1/3 stick TJ's Unsalted Butter, diced and chilled 1/8 cup TJ's Milk TJ's Turbinado Sugar, for garnish Preheat oven to 400º F. Place dough onto parchment lined baking sheet, unfold and press together any cracks or breaks in dough. Add peaches to a mixing bowl and toss together with brown sugar and cinnamon. Top dough with peach mixture and dot with butter. Fold dough up and pinch around; peaches will stick out of top. Pinch together and smooth any breaks in dough or juices will leak out. Brush dough with milk and sprinkle with Turbinado sugar. Place in oven and bake for about 45 minutes or until crust is golden brown and peaches are bubbling. Remove from oven and rest for about 10 minutes before slicing. Serves: 4 - 6 Cooking Time: 45 - 55 Minutes

2 tablespoons TJ's Salted Butter, softened 2 tablespoons TJ's Organic Blue Agave Sweetener 1/2 package TJ's Candied Ginger Slices, minced 4 TJ's Peaches, halved and pitted 8 tablespoons BelGioioso Mascarpone Cheese Preheat grill to high. Mix butter and agave sweetener together into a soft paste; set aside. Lay ginger on a plate in a single layer. Brush cut side of peaches with a light coating of agave butter and dip into ginger to coat. Place peach on grill cut side down and grill until caramelized grill marks form, about 3 – 5 minutes. Carefully turn peaches over and fill pit hole with one heaping tablespoon Mascarpone. Grill for 1 – 2 minutes more or until cheese starts to melt. Remove from grill to four plates and serve immediately. Enjoy! Serves: 4 Cooking Time: 10 - 15 Minutes

1 package TJ's Frozen Strawberries (or berry of your choice) 1/4-1/2 cup TJ's Sugar (depending on your sweet tooth) Combine berries and sugar in large bowl. Mash with potato or bean masher. Place in a skillet over medium-low heat. Stir until bubbly, stir one more minute. Serve on top of yellow/lemon cake, ice cream, waffles, etc. Serves: 8 - 12 Cooking Time: 10 Minutes

1 ½ cups (20 cookies) TJ's Joe-Joe's Chocolate Sandwich Cookies 1 ½ sticks TJ's Unsalted Butter 1 box TJ's Truffle Brownie Baking Mix 2 TJ's Large Eggs 6 ounces TJ's Pound Plus Dark Chocolate, chopped ½ cup TJ's Heavy Whipping Cream 20 TJ's Dark Chocolate Covered Mini Pretzels, roughly chopped To make the crust, crush Joe-Joe's in a food processor or blender and measure out 1½ cup of cookie crumbs. Butter a 9-inch glass pie plate. Melt about 3 tablespoons of butter (about 30 seconds in the microwave) , and in a large bowl, stir it together with the cookie crumbs. Using your fingertips, press the cookie and butter mixture firmly into the bottom and sides of the pie plate. Set aside. To make the brownie filling, preheat oven to 350º F. Melt remaining stick of butter (1 minute in microwave or use a small saucepan) . Melted butter should be creamy looking. Whisk eggs into butter until blended. Add brownie mix and stir until moistened with a rubber spatula. Place brownie mix into center of cookie crust and gently spread evenly from center to edges of pie plate. Bake for about 30 minutes, or until toothpick inserted in center comes out clean. Allow to cool for 30 minutes. While the brownie pie is cooling, prepare the ganache and pretzel toppings. To make the chocolate ganache topping, heat cream in a pot just until it steams. Put chopped chocolate in a large bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream. Roughly chop the 20 pretzels and set aside. After the brownie filling has cooled, pour the chocolate ganache over the top and spread evenly from center to edges of pie crust. Sprinkle the chopped pretzels over the ganache. Refrigerate the pie for at least 30 minutes before serving. Recipe Credit: Trader Joe's 2011 HiiP Recipe Showdown Winners - Sloane and Doreen Garelick. Serves: 14 - 16 Cooking Time: 60 Minutes

1 package TJ's Cookie Dough, thawed to room temp. 7-8 TJ's Joe-Joe's Sandwich Cookies (Chocolate with Vanilla Bean Cream or Chocolate Filling) TJ's Midnight Moo (optional) TJ's Toasted Sliced Almonds (optional) Preheat oven to 350º F. Sandwich a Joe-Joe's cookie in between two chocolate chip cookie dough pieces (see before picture) . Bake in oven for about 12-15 minutes (see after picture) . Let cook and enjoy as is or, if you're feeling daring, get creative and embellish with a drizzle of melted chocolate, sliced almonds and/or. Serves: 7 - 8 Cooking Time: 15 - 25 Minutes

1 box TJ's Brownie Truffle Baking Mix 1 box TJ's Pumpkin Bread and Muffin Mix (seasonal) 4 large TJ's Eggs 1 stick (4 oz.) TJ's Unsalted Butter ½ cup TJ's Canola Oil 1 cup Water 1 quart Pilgrim Joe's Pumpkin Ice Cream (seasonal) Preheat oven to 350º F. In a large mixing bowl, prepare Brownie Truffle Baking mix according to package directions. In another large mixing bowl, prepare Pumpkin Bread Mix according to package directions. Pour brownie mixture into a greased 9" x 12" baking pan and spread across pan. Pour the pumpkin mixture over the brownie mixture, and with a large stiff spatula swirl the two mixes together to make a marble effect. Place in oven and bake for 40 minutes, or until toothpick inserted in center comes out clean. Allow to cool, cut and serve with a scoop of Pumpkin Ice Cream! Serves: 12 Cooking Time: 50 Minutes

1 TJ's Pound Plus Semisweet Chocolate Bar, chopped into pieces 4 tablesoons (1/2 stick) TJ's Unsalted Butter 1 bottle TJ's Organic Sweetened Condensed Milk 3/4 teaspoon TJ's Salt 3/4 cup TJ's Toasted Pecan Pieces (or Toasted Walnut Pieces) Line the bottom of an 8 inch square baking pan with waxed or parchment paper. In a medium-size metal bowl set over a pot of simmering water, combine the chocolate, butter, milk and salt, stirring frequently until melted and combined. Fold in the mixed nuts. Pour the chocolate mixture into the lined baking pan and chill, uncovered, for at least 4 hours. Run a knife around the edges of the pan and invert Fudge onto a cutting board. Remove paper and cut fudge into 1 inch squares. Serves: 32 Cooking Time: 4 Hours

2 cups TJ's Old Fashioned Rolled Oats 1 1/2 teaspoons TJ's Baking Powder 3/4 teaspoon TJ's Salt 1/2 cup TJ's Roasted Pecans, chopped 1/2 cup TJ's Triple Fruit Treat (or other mix of dried, chopped fruits) 1 3/4 cup (approx. 2 large apples) , Diced Apples (Granny Smith, Macintosh or Golden Delicious) 2 cups TJ's Low Fat Milk 3 eggs 1/3 cup TJ's Brown Sugar 1/3 teaspoon TJ's Cinnamon Preheat oven to 325 ºF and grease a 2 1/2 quart soufflé dish or an 8" x 8" baking dish. In a large bowl, combine oats, baking powder and salt. Stir in nuts, dried fruit and apples. In a separate bowl, combine milk, eggs, sugar and cinnamon. Pour milk mixture over oat mixture and stir to combine. Pour pudding into the prepared dish and bake until the top is golden brown and the center has set, 50-55 minutes. Spoon into bowls and serve warm with some vanilla ice cream, or cold with some vanilla yogurt. Serves: 4 - 6 Cooking Time: 60 Minutes

3 cups TJ's Spiced Cranberry Cider 1 1/2 cups TJ's Fresh Orange Juice, No Pulp 1 tablespoon Juice of a TJ's Lemon 2 tablespoons TJ's Honey In a medium-sized saucepan, combine cider and orange juice. Heat over medium heat until hot, but not boiling. Add lemon juice and honey and stir until mixed together. Pour and serve hot. Serves: 6 Cooking Time: 10 Minutes

1 package TJ's Ginger Molasses Cookie Dough 1 cup TJ's Lemon and Triple Ginger Snap Ice Cream Prepare ginger molasses cookies according to directions on package and let cookies cool. Fill each pair of cookies with about 2 tablespoons (or more!!!) of ginger lemon ice cream to make a total of six ice cream sandwiches. Eat right away, or wrap in aluminum foil and freeze until you’re ready to indulge. Serves: 6 Cooking Time: 20 Minutes

1 tub TJ's Chocolate Cat Cookies 1 stick TJ's Unsalted Butter, melted 1 tub TJ's House Whip 1 jar TJ's Chocolate Almond Spread Preheat oven to 350º F. In a food processor, crush cookies with melted butter until they resemble coarse sand. Press into the bottom of a 9’ springform pan and bake for 10-12 minutes. Remove from oven and let cool. With an electric hand mixer, blend whip and almond spread until completely uniform and smooth. Spread chocolate mousse mixture into the prepared, cooled chocolate crust and freeze at least 4 hours or over night. Serves: 8 - 10 Cooking Time: 4 Hours

4 cups Barbara’s Multigrain Puffins 1/2 cup Earth’s Best Natural Buttery Spread, melted 4 strips TJ’s Uncured Applewood Smoked Bacon 2 containers TJ’s Dairy Free Cream Cheese Alternative 2 TJ’s Large Brown Eggs 1/4 cup TJ’s Organic Maple Sugar 2 tablespoons TJ’s Organic Maple Syrup Preheat oven to 350. In a food processor, combine cereal and two strips of bacon. Pulse to create crumbs. Mix crumbs with buttery spread. Press into a 9-inch pie plate. Bake for 10 minutes and set aside to cool. In a mixing bowl, combine cream cheese alternative, eggs, sugar and maple syrup. Using a hand mixer on medium speed, blend the ingredients until smooth and creamy. Pour into cooled crust. Bake for 30-35 minutes. Let cool. Crumble two remaining strips of bacon and save for garnish. Refrigerate for at least one hour before serving. Serves: 8 Cooking Time: 2 Hours

1 package TJ's Party Size Mini Meatballs 1 jar TJ's Masala Simmer Sauce 1 jar TJ's Mango and Ginger Chutney Preheat oven to 350°. Place meatballs in a baking dish (appx. 9" x 9") and cover with masala sauce. Place in oven and let cook for about 20-30 minutes, or until meatballs are heated through and sauce is hot. Serve warm alongside a dipping bowl of Mango and Ginger Chutney. Serves: 8 Cooking Time: 20 Minutes

TJ's Lavosh Bread (Regular or Whole Wheat) 1 TJ's Pear, thinly sliced 8 ounces (or so) TJ's Brie, cubed or torn into small pieces 2-3 slices TJ's Prosciutto, sliced thin 2-3 tablespoon TJ's Organic Brown Sugar 1 cup TJ's Wild Arugula Preheat the Oven to 375°. Layer the lavosh with the pear slices, pieces of Brie, prosciutto and sugar, in that order. Bake for 5-6 minutes until the Lavosh is golden brown and the sugar has caramelized. Top with Baby Arugula and serve. Serves: 4 - 6 Cooking Time: 5 - 10 Minutes

1/2‎ pound TJ's Teeny Tiny Potatoes 2 cloves TJ's Peeled Garlic (or more, if you like) 4 tbsp TJ's Extra Virgin Olive Oil TJ's Sea Salt, freshly ground, to taste TJ's Black Peppercorn, freshly ground, to taste Preheat oven to 325°. Wrap garlic in a piece of foil with1 tbsp of olive oil and roast in the oven until soft; about 30 minutes. At the same time, place potatoes on a baking sheet and into the oven - bake until tender, about 30 minutes. Remove garlic from oven, mash and mix with remainder of olive oil; place in a mixing dish and set aside. Remove potatoes from oven and add to bowl and gently toss with mashed garlic mixture. Toss salt and pepper over potatoes to taste. Serve immediately. Enjoy! Serves: 3 - 4 Cooking Time: 35 - 40 Minutes

1 package TJ's Flattened Bananas 2-3 tablespoons Peanut Butter (Sunflower Seed Butter can be substituded) Lay out strips of flattened banana. Spread a layer of peanut butter on each strip and roll into a wonderful wrap snack. Enjoy! Serves: 4 - 6 Cooking Time: 23 - 47 Seconds

1 package TJ's Organic Polenta 1 jar TJ's Traditional Marinara 1 container TJ's Fat Free Ricotta Cheese 1/2 cup TJ's Quattro Formaggio Shredded Cheese Preheat oven to 375 degrees and spray a baking sheet with olive oil. Cut the polenta into 1/2 inch thick slices and place them on the baking sheet. Spread a generous tablespoon of marinara sauce onto each polenta slice. Then place a generous tablespoon of ricotta over the marinara onto each slice. Sprinkle the top of each slice with some shredded cheese. Bake in the oven for 15 minutes. Place under the broiler for about 5 minutes or until cheese is glowing golden. Serve as an appetizer or alongside a fresh green salad or a bowl of soup. [Alternative: Replace TJ’s Traditional Marinara and TJ’s Quattro Formaggio with TJ’s Salsa Autentica and TJ’s Shredded Mexican Cheese Blend.] Serves: 8 - 10 Cooking Time: 20 - 25 Minutes

2 bags TJ's Frozen Balsamic Glazed Grilled Onions 2 tablespoons (about) TJ's Olive Oil, for sautéing 1 package (8 ounces) TJ's Cave Aged Blue Cheese 2 1/4 cups TJ's Cream or Milk 3 TJ's Large Eggs, lighly beaten 1 package TJ's Buttermilk Biscuits, baked according to directions on package 1 cup TJ's Walnuts, chopped (optional) Preheat oven to 350 degrees. Place enough oil in a pan to cover the bottom, then add the onions and sauté over medium heat for 5-10 minutes, or until tender. While the onions are heating, crumble the blue cheese and set aside. Once the onions are soft, remove from the pan, place in a separate bowl and set aside. Move the pan off of the heated burner, and slowly add milk to deglaze (scrape the yummy stuff off of the bottom) the pan. When the pan is deglazed and cooled, add the onions, eggs and half of the cheese and mix together. Then, in a greased 13" x 9" x 2" (or a touch smaller) pan sprinkle in half of the remaining cheese. Break the biscuits into pieces and layer in pan over the cheese. Pour the onion-egg-milk-cheese mixture over the biscuits, and then sprinkle the top with the remaining cheese. Bake for about 50-60 minutes or until golden and set in the middle. Serves: 8 - 10 Cooking Time: 60 Minutes

6 TJ's Corn on the Cob 6 tablespoons TJ's Butter, TJ's Garlic and Herb Butter or TJ's Cilantro Salad Dressing TJ's Salt Grinder, to taste TJ's Pepper Grinder, to taste For each cob, remove two or three outer layers of the husk. A few layers should remain to protect the corn as it cooks, but not all of it is needed. Gently pull down the remaining husks to expose the corn and the silk. Remove as much of the silk as is possible. Place husks back over the ears and rinse thoroughly with water, making sure to get the husks good and wet. If desired, gently pull away the husks once again to expose the corn and coat/baste with a tablespoon of softened butter (regular or herb) or cilantro dressing. Fold the husks back into place and line up all the corn on a sturdy sheet of aluminum foil. Place the foil directly on the grill over medium-high heat. Grill for about 20 minutes, turning frequently, but allowing the husks to get nice and charred. Carefully remove from grill and let cool a minute or two before serving. Serves: 6 - 12 Cooking Time: 20 - 30 Minutes

1 package TJ's Hard Cooked Eggs 2 tablespoon TJ's Avocado’s Number Guacamole 2 strips of TJ's Grilled Chicken Breast Strips, diced 1 package TJ's Grape Tomatoes, diced 4 pieces TJ's Uncured Turkey Bacon, cooked 1 bag TJ's Organic Romaine Lettuce Slice eggs in half lengthwise and scoop yolks into a bowl. Mash yolks and stir in guacamole and diced chicken. Spoon yolk mixture into egg halves. Layer lettuce leaves on a platter and arrange stuffed eggs on top. Sprinkle diced grape tomatoes and crumbled bacon on top of eggs. Serve chilled. Serves: 8 - 12 Cooking Time: 5 - 10 Minutes

1 package TJ's Buttermilk Biscuits 1 jar TJ's Fig Butter 1 wedge TJ's Toscano Cheese dusted with Cinnamon Bake biscuits according to directions on package, about 16-18 minutes. Remove from oven and let cool. Split each biscuit and spread bottom half with fig butter. Then add a slice or two of Cinnamon Toscano. Set the top half of the biscuit over the cheese and enjoy! Serves: 8 Cooking Time: 25 - 30 Minutes

1 pound TJ's Asparagus 1 can TJ's Whole Kernel Supersweet Corn ½ cup TJ's Red Onion, diced 1 TJ's Red Bell Pepper, chopped 1/3 cup TJ’s Red Wine Vinaigrette TJ's Salt and TJ's Pepper, to taste Bring pot of water to a boil. Blanch asparagus for one minute. Remove and place in cold water to stop cooking. Cut asparagus into one inch pieces. Combine corn, red onion and bell pepper with asparagus. Toss with vinaigrette. Add salt and pepper to taste. Refrigerate one hour and serve. Serves: 4 - 6 Cooking Time: 15 Minutes - 1 Hours

16 ounces of TJ's Gluten Free Bread (Gluten free breads vary from region to region. Rolls work best. Otherwise, choose the thickest bread available.) 1/2 cup TJ's Extra Virgin Olive Oil, plus two tablespoons reserved TJ's Salt and TJ's Pepper, to taste 1 container TJ's Mirepoix 6 TJ's Fresh Sage Leaves 1 package TJ's Smoked Apple and Chardonnay Chicken Sausage, diced 2 packets TJ's Reduced Sodium Savory Broth Packets, Chicken 1 cup water 1/2 cup TJ's Almondmilk (found in our refrigerated cases) 1 large egg Preheat oven to 375 ºF. Cut gluten free bread into one inch cubes. Toss with 1/2 cup extra virgin olive oil, salt and pepper. Place in baking dish and cook until tops start to turn a golden brown, approximately 15 minutes. In a food processor, puree mirepoix, and sage. Add sausage to a saucepan along with the remaining two tablespoons of olive oil. Saute for two minutes before adding the vegetable and sage puree. Cook until moisture has started to evaporate. Toss toasted bread cubes with sausage and vegetable mixture. Return to baking dish. In a bowl, whisk broth packets, water, almondmilk and egg. Pour mixture over stuffing mix in baking dish. Bake for approximately 30 minutes until liquid has partially been absorbed by bread. Serves: 10 - 12 Cooking Time: 1 Hours

1 package TJ’s Organic Polenta 1 package TJ’s Sharp Cheddar Cheese Cracker Cuts 1 tablespoon TJ’s Organic Virgin Coconut Oil In a cast iron skillet, heat oil over medium heat until it has liquefied. Slice polenta into 1/4 inch pieces. Place polenta slices in pan and cook until one side becomes crispy, approximately 5-7 minutes. Flip and cook until the other side becomes crispy. Remove from heat. Place a slice of cheese on a polenta slice and top with another polenta slice. Press with spatula to melt cheese. Serve. Serves: 10 - 12 Cooking Time: 20 Minutes

1/2 cup TJ's Crunchy Almond Butter with Flax Seeds 1/2 cup Water 2 teaspoons TJ's Toasted Sesame Oil 4 tablespoons TJ's Seasoned Rice Vinegar 2 teaspoons Juice of 1 TJ's Lime 1/4 teaspoon TJ’s Crushed Red Chile Pepper Mix all ingredients together. Serve as a dipping sauce or use as a marinade for chicken, shrimp or veggies. Serves: 10 Cooking Time: 5 Minutes

1 TJ's English Cucumber, peeled 4 ounces TJ's Wild Smoked Salmon, cut into small rectangular pieces 4 ounces TJ's Whipped Cream Cheese or TJ's Non Dairy Spread 1/2 TJ's Lemon (juice) 1/8 teaspoon TJ’s Spices of the World Dill Cut peeled cucumber into thirds. Slice each third lengthwise to create long, thin cucumber slices. Pat dry. Combine cream cheese, lemon juice and dill in a bowl and mix thoroughly. Spread cream cheese mixture over cucumber slices. Place a piece of salmon on a cucumber slice and top with another cucumber slice to create a sandwich. Serve chilled. Serves: 6 - 9 Cooking Time: 15 Minutes

1 package Trader Joe’s Cream Cheese 1/2 container Trader Joe’s Sour Cream 1/2 packet Trader Joe’s Taco Seasoning Mix 1 jar Trader José’s Salsa Autentica 2 cups Trader Joe’s Mexican Blend Shredded Cheese Combine cream cheese, sour cream and taco seasoning in a mixing bowl. Transfer mixture to a 9” glass pie plate. Top with salsa and then shredded cheese. Serve chilled. Serves: 15 Cooking Time: 10 Minutes