15 Awesome Foods You Didn’t Know You Could Get at Sam’s Club

It’s easy to get overwhelmed as soon as you walk into Sam’s Club and begin to navigate the seemingly endless aisles, so we’ve gathered 15 hidden gems you shouldn’t overlook. It’s no secret that Sam’s Club provides countless deals on pantry staples and bulk items, but it also carries unexpected snacks, organic offerings, and desserts you might not have tried before. On your next trip to the members-only grocery store, look out for the following 15 items that will make your checkout haul the best yet.

How to Smartly Grocery Shop at Costco For 1

Costco’s low prices for bulk groceries seem like an obvious choice for families, but what about parties of one? If you live alone or are shopping for just yourself, here are some smart choices you can make in the food section to take advantage of the deals without accidentally wasting your pretty pennies.

Never Go to Costco Hungry

You’ll be swayed to purchase all the samples, but once you’re home, you’ll wonder why in the world did you think it was a good call to buy a triple pack of spicy tofu noodes?! Therefore, always make a list prior to going to Costco and eat before you enter the aisles. If you forget, do thyself a favor and eat a slice of pizza from the food court.

Buy Your Staples ONLY

You know what you eat day in and day out and what you constantly buy at the grocery and seem to always run out of. If you can’t say with confidence that you can finish a large container of something and quickly, too, don’t purchase it. Also, use Costco’s coupons for your favorite items rather than for something random that sounds enticing.

Become BFFs With Canned and Frozen Foods

What do canned soups, canned tuna, beer, and frozen burritos have in common? These groceries have an extended shelf life and are packaged up for one. Perfect! Consider this when purchasing groceries. Frozen fruit and veggies are also usually safe for the solo grocery buyer, but be sure you are choosing items that you’ll really and truly want to eat on the regular.

Be Careful When It Comes to Perishables

Milk, eggs, cheese, and fresh meat and produce can spell trouble for the solo shopper since they come in such large packages. Yogurt and butter may be the few exceptions, as they usually come in smaller, more manageable packages.

No, That’s Not Ice Cream, It’s a Pizza Cone!

Your eyes aren’t deceiving you – these aren’t ordinary ice cream cones, but rather pizza cones. Pioneered by Konopizza, this new take on pizza is almost as fun to make as it is to eat. Watch the video to see how it got its iconic shape, and check out the recipe for suggestions on how to make these cheesy, saucy delights at home.

Pizza Cones


  1. 3 1/2 to 4 cups bread flour
  2. 1 teaspoon sugar
  3. 1 envelope instant dry yeast
  4. 2 teaspoons kosher salt
  5. 1 1/2 cups water at 110°F
  6. 2 tablespoons plus 2 teaspoons olive oil, divided
  1. Fillings:
  2. Mozzarella cheese, shredded
  3. Pizza sauce
  4. Pepperoni, optional
  5. Pancetta, cooked and crumbled, optional
  6. Red bell pepper, diced, optional
  7. Basil


  1. Combine the bread flour, sugar, yeast, and salt in the bowl of a stand mixer, and combine. While the mixer is running, add the water and 2 tablespoons of oil. Beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
  2. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  3. Grease a large bowl with the remaining 2 teaspoons olive oil, and add the dough. Cover the bowl with plastic wrap, and put it in a warm area to let it double in size, about 1 hour.
  4. Turn the dough out onto a lightly floured surface, and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
  5. While the dough is rising, cover 5 to 10 ice cream cones (or cone-shaped Dixie cups) with foil; spray with nonstick cooking spray. These will be used to reinforce your pizza dough into a cone shape while baking.
  6. Once the dough is finished rising, cut it into strips or semicircles to begin covering the foil-covered cones. Start by folding the dough over the bottom of the cone, and work your way up to the top, smoothing the dough over the entire surface and creating a minimal overlap to ensure all seams are covered.
  7. Place the cones open side down on to an unlined baking sheet, and cook at 450°F for 6 to 8 minutes, until you see the cones begin to solidify their shape and the color is slightly starting to brown.
  8. Remove the cones from the oven, and carefully remove the foil-lined ice cream cones (or cone-shaped Dixie cups) from the inside of your pizza cone. Now begin to fill each cone with your personalized pizza cone ingredients. Layer fresh mozzarella cheese, then sauce mixed with any toppings you’d like to include in layers throughout the cone. Add some extra mozzarella to the top of the cone.
  9. Place your filled pizza cones in an oven-safe mug, glassware, or a specialized rack that can hold them upright, and bake for an additional 4 to 5 minutes on 450°F, or until the cheese is melted and cones are golden brown. Serve hot.

The 16 Best Italian Foods You Can Get at Trader Joe’s

Trader Joe’s has some of the best hidden gems among its stocked aisles, including amazing Italian foods that rival products from artisanal markets. I take Italian food very seriously – garlicky pasta for life – and I swear by a handful of Trader Giotto’s cheeses, pastas, and dried goods, not only for their quality but also for their price. Plenty of POPSUGAR editors agree with me, so I’ve crowd-sourced all of our must-have Italian foods from Trader Joe’s that you’ll want to pick up when you’ve got plans for a wine and cheese night or you need a quick pasta dinner. Whether you’re more of a gnocchi kind of girl or you live for the perfect frozen pizza, we’ve got you covered.

You’re Not Ready For the Explosively Cheesy Snacks Velveeta Just Released

Cheese-lovers, hold onto your . . . cheese. Velveeta has released two new frozen foods, Velveeta Cheesy Bites and Velveeta Stuffed Grilled Cheese, that take your addiction of cheese and carbs to new heights. The brand shared this orange-hued photo of the new products on Facebook, writing, “Introducing the newest members of the Liquid Gold family: new frozen Velveeta Cheesy Bites and Velveeta Stuffed Grilled Cheese.” We’re not saying we’re above dipping our grilled cheese in melted Velveeta, but this makes the process even easier.

The Best Spinach-Artichoke Dip Recipe, Hands Down

Many years back, I attended a Super Bowl party where I tried an amazing spinach-artichoke dip; one that was different than any other I’d tried. It was supercreamy, rich, and flavorful, and I suspected that the spinach used was fresh instead of frozen. It was, hands down, the best spinach-artichoke dip I had ever tasted. I ate far too much of it and asked the host for the recipe; he said the recipe was from the Food Network.

Unfortunately, it wasn’t that simple; there are 38 spinach-artichoke dip recipes on the Food Network’s website, and I had no idea which one he had followed. Undeterred, I started to work my way down the list in hopes that my taste buds would lead me to the correct one.

It took me six years and 10 tries, but I finally found it! One bite of this gooey, melted dip, and I knew instantly: this is it. It turns out that it’s an Emeril Lagasse recipe, and the secret ingredients are a combination of three cheeses (Brie, Monterey Jack, and Parmesan), bacon, and fresh spinach. It you want to kick this classic up a notch, I highly recommend you try it for yourself.

Spinach and Artichoke Dip


Before you cube the Brie, trim away its rind for a smoother dip. Any ceramic or Pyrex dish with a roughly 2-quart capacity can be used.


  1. 4 tablespoons unsalted butter, plus more for the pan
  2. 2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
  3. 1 cup chopped yellow onions or leeks
  4. 1 tablespoon minced garlic
  5. 2 teaspoons kosher salt
  6. 1/2 teaspoon freshly ground black pepper
  7. 1/4 teaspoon cayenne
  8. 1/4 cup all-purpose flour
  9. 1 cup milk
  10. 1 cup heavy cream
  11. 2 teaspoons freshly squeezed lemon juice
  12. 1 cup 1/2-inch cubes of Brie
  13. 1 cup grated Monterey Jack
  14. 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
  15. 4 strips bacon, cooked until crisp, drained, and chopped
  16. 1/4 cup grated Parmesan
  17. Assorted chips (pita chips, tortilla chips, bagel chips) or sliced baguette, for dipping


  1. Preheat the oven to 350°F. Grease a 9-inch square Pyrex dish with butter.
  2. Bring a large pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop.
  3. In a medium pot, melt the butter over medium-high heat. Add the onions or leeks and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute.
  4. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
  5. Add the cooked spinach and lemon juice, and stir to incorporate. Add the Brie, Monterey Jack, artichoke hearts, and bacon, and stir well.
  6. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips or baguette slices.

Treat Yourself to These Jelly Doughnut Pancakes

If you love pancakes and doughnuts, then get ready, because we’ve combined them into the ultimate breakfast treat! Filled with sweet strawberry jelly (or any other jelly of your choice) and topped with powdered sugar and even more jelly, this crossover will give you the best of both worlds without the hassle of proofing and frying dough as with traditional doughnuts. Gemma Stafford‘s unique twist on pancakes is so mouthwatering that aside from opening presents, it’ll be your next best reason for getting up on a cold Winter morning!

Plus if you’re looking for more great breakfast ideas, check out this berries & cream smoothie bowl on Gemma’s channel!

Jelly Doughnut Pancakes


The secret to thick, fluffy pancakes is to not overmix. Gemma’s trick is to stir it enough times to spell P.A.N.C.A.K.E. and then stop. Lumps are OK, so resist the urge to mix more!


  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 3 tablespoons sugar
  5. 1 teaspoon salt
  6. 2 cups buttermilk
  7. 2 eggs
  8. 1/4 cup vegetable oil, plus more for greasing
  9. 1 teaspoon vanilla extract
  10. 1/2 cup strawberry jam
  11. Powdered sugar for dusting


  1. In a bowl, mix together flour, baking powder, baking soda, sugar, and salt.
  2. In a separate bowl, whisk together buttermilk, eggs, vegetable oil, and vanilla extract until smooth. Slowly add the wet ingredients to the dry ingredients and start lightly mixing together.
  3. Place batter in the refrigerator for 10 minutes. This helps the butter to chill and bubbles to form in the batter.
  4. Heat a heavy-bottom frying pan or griddle on medium-low heat. Add a little vegetable oil and spoon 1 big spoonful of batter per pancake. While that’s cooking, add a small dollop of jam in the middle of the pancake and then top it with 1 more spoonful of pancake batter over the top to conceal it. Cook for roughly 4 minutes on one side. When you see bubbles start to form on the top of the pancake and the edges start to turn brown, they are ready to flip. Flip and cook for an additional 4 to 5 minutes, or until brown.
  5. Remove from heat, sprinkle with powdered sugar, dollop more jelly on top, and enjoy!

Make This Fluffy Funfetti Cake in Just 5 Minutes!

If you’re dying for more color in your life, look no further than this quick and easy Funfetti cake! All you need is a few minutes and a few ingredients to whip up the perfect afternoon treat. This is bound to be your new dessert staple.

5-Minute Funfetti Cake


  1. 4 tablespoons all-purpose flour
  2. 1/4 teaspoon baking powder
  3. 2 teaspoons granulated sugar
  4. 1/2 tablespoon plain yogurt
  5. 3 tablespoons whole milk
  6. 1/4 teaspoon vanilla extract
  7. 1 1/2 teaspoons sprinkles, divided, plus more for garnish
  8. Whipped cream, for garnish


  1. In a ramekin, add your flour, baking powder, sugar, yogurt, milk, and vanilla extract, and mix until smooth. Fold in 1 teaspoon of sprinkles and then top the cake with remaining sprinkles.
  2. Microwave on high for 1 to 1 1/2 minutes or until the center is cooked through.
  3. Garnish with whipped cream and remaining sprinkles, and enjoy!

Make Mrs. Fields’s Chocolate Chip Cookies at Home

Have you ever enjoyed a warm, chewy chocolate chip cookie fresh from the oven at Mrs. Fields and wondered how they make the cookies taste so good? We have, too; that’s why we went inside Mrs. Fields’s kitchen to learn all of the bakery’s secrets. Watch the video now to see how the iconic cookies are made.

Mrs. Fields Cookie Recipe


  1. 2 1/2 cups all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/4 teaspoon salt
  4. 1 cup dark brown sugar (firmly packed)
  5. 1/2 cup white sugar
  6. 1 cup cold salted butter, cut into cubes
  7. 2 large eggs
  8. 2 teaspoons pure vanilla extract
  9. 2 cups (12 ounces) semisweet chocolate chips


  1. Preheat oven to 300°F.
  2. In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk.
  3. In a large bowl, with an electric mixer, blend the sugars at medium speed.
  4. Add the cold butter, and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at low to medium speed just until blended. Do not overmix.
  5. Add the flour mix and chocolate chips, and blend at a low speed just until mixed. Do not overmix.
  6. Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
  7. Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster.