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Trader Joe’s Just Dropped A Ton Of New Summer Products, And These Are The Ones You’ll Want To Buy



Waffle fries, horchata ice cream, pickle snacks, a fan-favorite sunscreen, the list goes on…

Summer is in full swing, which means you know Trader Joe’s is right there with you dropping lots of new and exciting products perfect for the warm weather. Here are all the things I’ve been eyeing lately that just recently hit shelves.


Layered Beef Tostada

Hannah Loewentheil

I’m not entirely sure what differentiates a layered tostada from a loaded quesadilla, but this stacked, Mexican-inspired meal is filled with pinto beans, beef, cheese, and topped with some veggies for good measure. 


Peach and Watermelon Macarons

u/u/Suitable-Blueberry85 / Via

Transport yourself to Paris with the help of these fully prepared, fruity macarons. 


Horchata Ice Cream

Hannah Loewentheil

If you love creamy, cinnamon-y horchata, this brand-new frozen dessert certainly won’t disappoint on a hot summer day. 


Daily Facial Sunscreen

@evilcheshirecat_ / Via

People are raving about this SPF oil-free invisible gel formula and calling it a perfect Supergoop dupe. I’ve been stalking the shelves at my local TJ’s and still haven’t been able to spot it, but I can’t wait to try it for myself.


Seasoned Waffle Cut Fries

Hannah Loewentheil

In the world of fries, waffle cut will forever reign supreme, IMO. This is exactly what your summer cookout called for.


Gluten-Free Breaded Shrimp


Out of This World Ice Pops

Hannah Loewentheil

The 4th of July may have passed, but I’ll continue to enjoy these red, white, and blue ice pops all summer long. 


Ube Spread

Hannah Loewentheil

The ube products just keep coming at Trader Joe’s, and I, for one, couldn’t be happier. Use this spread to give a subtly sweet kick to your morning toast, pancakes, croissants, and more.


Hatch Pepper Gouda

Hannah Loewentheil

This rich, creamy, and nutty cheese is a great addition to your cheese board, or use it to garnish your favorite dishes, from stuffed peppers to quesadillas. 


Korean Beefless Bulgogi

Hannah Loewentheil

This meatless, Korean-inspired barbecue beef is an exciting new addition for vegans, vegetarians, or anyone just trying to cut back on meat and try something new. Try serving it over rice or Trader Joe’s japchae noodles. 


Strawberry & Rhubarb Hand Pies


Blueberry Dream Frozen Dessert Bars

Hannah Loewentheil

You can never have too many ice cream options, and these creamy blueberry popsicles are the perfect addition to your freezer full of desserts.


Freeze-Fried Just Chicken for Pets

Hannah Loewentheil

My dog has been going wild for these ever since I opened the bag. I especially love sprinkling a handful over his food when he’s being a picky eater. He gobbles it right up.


Salsa de Cacahuate

u/aswewaltz / Via

This salsa packs a surprising ingredient: peanuts. The result is a rich, tangy, and creamy condiment with a spicy kick.


Key Lime Tea Cookies

Hannah Loewentheil

Imagine all the flavors you look for in key lime pie in buttery shortbread cookie form. 


Red Boat Fish Sauce

Hannah Loewentheil

TJ’s occasionally carries this fan-favorite fish sauce brand, but I haven’t seen it on shelves in a long while. And considering I just bought it elsewhere for three times the price, I’m pumped about the addition. 


Vegan Sour Cream Alternative


Egg Bites

Hannah Loewentheil

These fully cooked egg bites, available in two different flavors, are an easy, protein-packed breakfast or snack ideal for when you’re on the go.


Cashew Butter Cashews

Hannah Loewentheil

Once you tear open that packaging, there’s no stopping. Consider yourself warned.


Peanuts in a Pickle

Hannah Loewentheil

Pickle lovers, this one is sort of a big dill.


Salsa Verde Flavored Corn Tortilla Chips

Hannah Loewentheil

Remember that new peanut-infused salsa? It’s time to dip. 


Organic Pineapple Chunks in Pineapple Juice

Hannah Loewentheil

From pineapple grilled chicken to tropical cocktails and desserts, you’d be surprised how many ways you can use this sweet diced pineapple.


Vegan Brioche Loaf

u/babyyodaonline / Via

Whereas most brioche bread contains eggs, this version is vegan-friendly, equally as decadent, and airy, and just begging for you to make French toast.


Limoncello Gouda Cheese

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I’ll let you be the judge of this one.


Unfiltered Apple Juice

Hannah Loewentheil

Made from one single ingredient (apples!) and absolutely none of that fake stuff.


Chili Pineapple Kettle Popcorn

Hannah Loewentheil

For all the sweet and salty lovers, this one’s for you.


Gluten-Free Uncured Pepperoni Pizza

Hannah Loewentheil

Trader Joe’s fully assembled cauliflower crust cheese pizza is one of my favorite frozen aisle finds, so I’m especially excited to try this fully loaded version.


Organic Spaghetti Squash Nests

Hannah Loewentheil

Just waiting to be tossed with your favorite sauce.


Briette Cheese

Hannah Loewentheil

The cheese plate of your dreams is well within reach.

What have you tried and loved lately at Trader Joe’s? Tell me in the comments!


Monster Cookies



No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple

Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.

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Prep Time:

30 mins

Total Time:
40 mins


  • 1

    (17.5-oz.) package Betty Crocker™ Sugar Cookie Mix

  • 1/3 c.

    plus 2 tbsp. unsweetened cocoa powder

  • 2 tbsp.

    powdered sugar

  • 1/2 c.

    (1 stick) unsalted butter, softened

  • 1

    large egg

  • 1

    (16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting

  • Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating


    1. Step 1

      Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.

    2. Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
    3. Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
    4. Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
    5. Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
    6. Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.

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16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving



Toasted Ravioli

We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.

Get the Toasted Ravioli recipe.

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Bourbon, Bacon, And Blue Cheese Steak Sliders



If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!

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Prep Time:
1 hour 0 min

Total Time:
1 hour 10 min


  • 1

    (1 lb.) New York strip steak, about 1¼” thick

  • Kosher salt

  • 1/3 c.


  • 2/3 c.

    (about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving

  • Zest of 1 lemon, plus 1 tbsp. fresh lemon juice

  • Freshly ground black pepper

  • 6

    pieces (about 6 oz.) thick-cut bacon

  • 1

    large yellow or white onion, peeled and thinly sliced

  • 1/3 c.


  • Extra-virgin olive oil

  • 12

    brioche slider buns

  • Unsalted butter, for toasting buns

  • 12

    large basil leaves


    1. Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
    2. Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
    3. Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
    4. Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
    5. Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
    6. Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
    7. Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
    8. Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.

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