Note: If using a pizza stone, pre-heat stone, prepare as directed and bake at 425 degrees F for 15-16 minutes.

provided by Robert Rothschild Farm

2. Whip cream, gently fold in confectioner’s sugar.

3. Place candy bars in a large zip-loc bag and break up with a mallet or hammer.

4. Assemble in the following order in a large trifle bowl, or other clear glass bowl:

• A layer of cake squares – jumbles up
• A layer of pudding
• A layer of candy bar pieces
• A layer of whipped cream
• Repeat layers until all ingredients are used
• Top with whipped cream and sprinkle with more candy bar piece

5. cover with plastic wrap and refrigerate until ready to serve. Best if made early on the day to be served. Adjust amounts of ingredients as you wish.

Note: If desired, sprinkle the chocolate cake with brandy, Kahlua or coffee liquor.

Double-Boiler:  You never want to melt chocolate in a pan on direct heat. It will most likely scorch that close to the heat source. The preferred method would be melting your chocolate in the top layer of a double-boiler over hot water. If you don’t have a double-boiler, you can certainly use a glass or stainless steel bowl and place it in a shallow pan over hot water. I prefer a tempered, glass bowl so you can make sure the water is not boiling and touching the bottom of your bowl.

Microwave: You can also use the microwave to melt chocolate. Place your chocolate in a microwave-safe bowl and heat on 50% power for one minute and then stir until smooth. Depending on the amount of chocolate you need to melt, you can keep heating it on medium at 15 second intervals, stirring between heatings until chocolate is smooth.

Directions
Preheat oven to 350°.

Mix cream cheese and sour cream with an electric mixer, then mix in the Baked Enchilada Dip mix. Fold in your shredded, cooked chicken and place in a small, oven proof baking dish. Top with grated cheddar cheese.

Bake at 350° for 20-25 minutes or until thoroughly heated.
Serve with tortilla chips.

Here are a few tips to get you back on track:

1. Empty our your cabinets and start fresh!

2. Get sorting. I recommend sorting by herb and spice. This way you can see what you have duplicated over the last year.

3. Check Your Dates and toss out your expired products. This hurts but you are sacrificing flavor in your cooking if you don’t do it. Also, some items may have become moldy or musty and you don’t want to pass that on in your cooking.

4. Make a List. Now that you are down to your freshest herbs and spices, make a list of what is missing based on your day to day cooking.

Now comes the fun part! Organize your cabinets in a manner that suits your cooking style. I recommend storing the herbs together on one shelf (or area of your kitchen) and the spices on another shelf. This way you can see everything a little clearer. Make sure it is a cool, dry area in your kitchen. Heat, light and our dreaded humidity will cause herbs & spices to lose flavor quicker. Remember, you can refrigerate cayenne pepper, chili powder and paprika to help maintain color.

If you duplicate a spice or herb through the year, make sure you use the first in, last out rule….this way your are using the freshest ingredients.

Everything has a shelf life:
Whole  Spices- 2 to 5 years
Ground Spices- 6 months to 2 years
Leafy Herbs- 3 months to 2 years

Proper storage can help you extend the life of your herbs and spices, as well as your money and their flavor.

1. Make plans to eat at home at least 3 nights per week. If you’ve stocked your pantry with food you can cook at home and planned recipes your family will enjoy, you can at least control what you cook and eat those 3 days.  It’s a start, right?
2. Make good choices in the grocery store. If you buy chips, cookies and snack cakes, you’ll eat chips, cookies and snack cakes. We all like to snack, so try finding some healthy alternatives like a bowl of fresh fruit place prominently on your kitchen table, a cup of yogurt or nuts like almonds.
3. Stock the spice shelves. Fresh herbs and spices add healthy and tasty elements to your cooking. Take inventory of the spices your family likes the most and make sure you have those on hand. You’ll be more likely to cook if
   you know your family will eat it.
4. Watch out for hidden fats and sugars. Many salad dressings add a lot of fat to an otherwise healthy meal. Look for dressings made with olive oil and gradually cut down on the amount you use. Also read ingredients to
   look for sugar and high fructose corn syrup. If these ingredients are listed as one of the first four ingredients, put it down and look for a healthier alternative.
5. Swap for whole grain. Look for brown, whole grain rice, whole grain breads and whole grain pastas. You don’t have to go cold turkey on the white breads and pastas, but swap one item each week for a whole wheat alternative.
6. Plan one vegetarian meal every week. Meats can provide much needed protein and vitamins to your body, but they also bring with them fats your body doesn’t need. Try cooking a vegetarian lasagna, vegetable soup or
   red beans and rice just once a week.
7. Eat more fish.  Stock up on fish at the grocery store so your family eats at least one fish meal a week, two would be optimal. Fish provide necessary minerals and are a lean way to add meat to a meal.
8. Drink more water. We all say it but few do  it. Start by swapping just one soda for a glass of water or make a deal with yourself to drink at least one 8 ounce glass of water before you allow yourself the sugary soda you crave. Water fills you up and can actually keep you from reaching for that sugar filled snack.

Losing weight isn’t the only reason to eat healthier. Increased energy, lowered blood pressure and cholesterol can all be benefits of healthier eating habits. The most important tip to remember is that eating healthy isn’t a 6 week project, but a lifestyle change. If you have more questions about healthy eating, contact a local dietician or visit your physician for tips designed just for you. And watch our Recipe section. We’ll continue to add tasty, healthy recipes throughout the year.

Pasta with Garlic and Oil

In a large sauté pan, heat the olive oil over medium heat.  When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown.  Take care not to let it burn.  Remove from pan.

Add the basil and the parsley to the pan and cook, stirring, for 30 seconds. Makes about 1 cup

Raise the heat to high and add the chicken stock.  Bring it to a boil and cook it for 3-4 minutes or until the stock is reduced by a quarter.  Season with salt and pepper to taste. Remove the sauce from the heat and stir in 1/4 c. of them cheese until it is well blended. Meanwhile, in a large pot of boiling salted water, cook the pasta for 7-8 minutes or until it is al dente.  Reserve 2 cups of the pasta cooking water.

Drain the pasta well.  Bring the sauce to a boil and add the pasta to the sauce.  Add 1/2-1 cup of the reserved cooking water and stir well.  Season to taste with salt and pepper.  Transfer to a shallow bowl or platter.  Sprinkle with the bread crumbs and serve with the remaining grated cheese on the side.

Serves 2-4

Toasted Bread Crumbs

Cut the bread into large chunks.  In a food processor pulse the bread until the crumbs are very fine.  Set aside.

In a small non-stick sauté pan, heat the olive oil over medium heat.  Add the garlic and cook it,
stirring, for about 1 minute.

Add the bread crumbs and mix well with the oil and garlic.  Cook for about 30 seconds and then stir well.  Reduce heat slightly and cook for 4-5 minutes, stirring occasionally, or until they are golden brown and crispy.

Transfer the crumbs to a shallow bowl and let cool for 20 minutes.  Stir in the grated cheese and parsley. Use the crumbs immediately or refrigerate for 3-4 days.

You can start with general salad items like lettuce, carrots, onions, peppers, celery and broccoli. Mushrooms are in season now and may add a new texture to your foods and side dishes. If you are looking for a healthy fruit snack, check out the grocery’s selection of apples and bananas that are always in season or opt for the seasonal oranges and tangelos.

Savory Salmon

Preheat oven to 350 degrees F.

Place salmon fillet on a foil-lined pan. Season with Smoked Salt, then cover and surround fish with red and green bell pepper, onion, sections orange slices. Mix strawberries, water, honey, chervil or dill, garlic and green onions together. Pour lemon juice over salmon. Ladle strawberry mixture evenly over salmon. Cover with foil and pierce foil, allowing steam to escape. Bake for 25 to 30 minutes.

Some of the main knives include:

• Paring knife: for cutting and peeling small fruits and vegetables. Come in lengths from 2-4″
• Boning knife: for separating or “shaving” meat from bone. The tapered edge helps get close to the bones. Comes in lengths from 5-7″.
• Carving knife: perfect for cutting small meats and larger vegetables. Comes in 8″ and 10″ lengths.
• Utility knife: great for a variety of jobs from peeling and cutting fruits and vegetables to cutting meat. Comes in 5″ and 6″ lengths.
• Chef’s knife: for dicing and chopping. Comes in 6″, 8″ and 10″ lengths.
• Bread knive: for cutting bread and other foods with crusty or hard outside and soft inside using a serrated edge. Normally an 8″ blade.