No bake strowbery ice box


No bake strowbery ice box

Prep Time 15 minutes


  • 2 cups heavy cream
  • 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 pound strawberries, sliced
  • 1 1/2 packs graham crackers


  1. In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar and vanilla until stiff peaks form.

    Place a very thin layer of cream on the bottom of a square pan. Next, add a single layer of graham crackers. Top with 1/3 of the whipped cream and smooth with a spatula. Add 1/3 of the strawberries in an even layer. Repeat layers 2 more times, ending with strawberries. Arrange the berries in a pretty pattern, if desired.

    Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.


    Time provided does not include time needed to chill.

no bake strowbery ice box
no bake strowbery ice box

10 vegetables to plant in spring to kickstart your garden

10 vegetables to plant in spring to kickstart your garden

10 vegetables to plant in spring to kickstart your garden


10 vegetables to plant in spring to kickstart your garden

10 vegetables to plant in spring to kickstart your garden The early spring can make for a good time to jumpstart your spring garden, especially for plants that can withstand lingering shots of cold air.

These five salad standards can be planted directly in the ground during spring:

Lettuce family

This supermarket staple comes in a variety of flavors and colors and is relatively easy to grow, but sow these seeds in while temperatures are lower because lettuce won’t germinate in soil that’s 80 degrees Fahrenheit or higher. Spring is a perfect time for lettuce production and the plants will be ready to pick in about two months.



A peppery addition to any plate, arugula grows quickly — in a few week’s time. However, arugula needs a lot of water to maintain that growth rate.

“Leafy greens… can be safely planted directly from seed, and it’s beneficial for them to be planted early in the season,” said Venelin Dimitrov, senior product manager of vegetables, herbs and fruits at W. Atlee Burpee Company. “It’s part of the natural cycle… the leaf rosette is triggered by cold weather.”

Dimitrov suggests using a cover on your garden at the beginning of the process to encourage the ground to warm up.


Whether they are red, orange, yellow or purple, these cooler season vegetables are packed with vitamins and an undeniable sweetness. Carrots are root vegetables, and with proper sun and water, they can be picked early as tender baby carrots or later on as crunchy mature ones.


“If weather is constantly cooler, they will get bigger and bigger,” Dimitrov said. “If you are satisfied with the size, pick them as you go. But if it starts to warm up, harvest them — otherwise they will go to waste.”



Radishes move fast in the garden from seed to bulb so keep an eye on them after a few weeks. This category of produce is virtually pest-free, although watch out for maggots. This plant is a great choice for beginners because of the easy success with each harvest. Radishes are often eaten raw or used as garnish


These five seeds can be started indoors during spring:


Kale may do better if it is started indoors at this time of year and hardened off a little bit before it’s replanted outside. Spending a few weeks inside to germinate will allow kale to become a small plant in the garden. It doesn’t have to be warm outside, but this vegetable crop needs light and well-drained soil to flourish.


This vegetable will also flower when there is warmth, so now is the time to get it going. Experts say they typically start to form heads through May, and they can be harvested from spring to fall. The broccoli flower remains a tight rosette because of the cold air.


Though not the easiest to grow at home, cauliflower is a popular choice to eat, whether raw or cooked. Cauliflower has a difficult time with warmer weather, so success depends on your climate. Dimitrov told AccuWeather to consult with local experts on varieties of cauliflower and other cool-season vegetables that work best for your area.


ou have hundreds of varieties to choose from and can transplant them outside after the last frost, which gives you an opportunity to extend your season. Tomato transplants should grow 4 to 6 inches high in about two months before moving them into the garden.


Glossy, purple skin is the hallmark of this crop. Eggplants, like tomatoes, will not survive a frost, so be sure not to plant them too early. They are considered a low-calorie fruit and are a good source of vitamins, minerals and nutrients.

Consult with local experts, like the cooperative extension in your area or a neighborhood master gardener program, on varieties that work best for your area and don’t be afraid to experiment.



carrot cake

Carrot Cake

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 18 people
Calories 575 kcal


  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 3 cups grated carrots
  • 1 cups chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cups chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

    In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

    Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

    To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

carrot cake
carrot cake

Crispy Homemade Veggie Nuggets


Crispy Homemade Veggie Nuggets

This is the best way to turn vegetables into tiny kid-friendly nuggets. Making homemade veggie nuggets isn’t hard and beat the store-bought versions!

Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 4 people


  • 2-3 medium carrots
  • 1 parsnip
  • 2 small new potatoes
  • 1 golden beet
  • 1 stalk broccoli
  • 1 Serrano pepper, seeded
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • 2 cups Italian Bread crumbs
  • 3 large eggs
  • 1 quart oil for frying


  1. 1) Chop carrots, parsnip, new potatoes, golden beet, and broccoli into one-inch chunks. Bring a pot of salted water to a simmer and blanch all the veggies until tender. I recommend blanching the broccoli separately from the others. The sturdier veggies will take about 10 minutes to soften, while the broccoli will take 2-3 minutes.

    2) Drain the veggies and add them to a food process along with the Serrano pepper, olive oil, salt and pepper. Pulse the mixture until it’s mostly smooth.

    3) Transfer the pulsed veggie mixture to a baking sheet and spread it out into about a 1/2 inch thick layer. Transfer baking sheet to freezer and let freeze for 15-20 minutes until the mixture is hard, but not completely frozen.

    4) Use a cookie cutter to cut shapes out of the cooled veggie mixture.

    5) In two small bowls, whisk together the eggs in one and measure out the bread crumbs in a second one. After you cut out the shapes, dip them in the eggs and then in the breadcrumb mixture.

    At this point you can either add the breaded nuggets to a baking sheet and freeze them and then transfer them to a freezer safe bag. They will keep great for months.

    Or you can fry the nuggets immediately by heating oil to 350 degrees F. Once the oil is hot, fry the nuggets until they are golden brown, about 3-4 minutes. Then transfer the nuggets to a paper towel to drain.

    Serve the nuggets while warm with ketchup and a sprinkle of salt.

Crispy Homemade Veggie Nuggets
Crispy Homemade Veggie Nuggets




A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.


  • 1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
  • 250 g asparagus tips cut into 2 inch pieces or halved
  • 2 tbsp garlic-infused olive oil
  • 4 tbsp balsamic vinegar
  • A generous pinch of salt and pepper


  1. 1-Preheat oven to 200C / 390F.

    2-In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.

    3-After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.

    4-Season with extra balsamic vinegar, salt and pepper.

    Serve and enjoy!




Buttery Garlic Herb Chicken with Zucchini

Buttery Garlic Herb Chicken with Zucchini is a easy 30 minute meal that has tender and juicy chicken cooked in a buttery garlic herb sauce with zucchini.  This dish is cooked with fresh herbs and is incredible!
Course Dinner
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 people
chef chief


  • 3 tablespoon butter
  • 4 garlic cloves, minced
  • 1/4 cup freshly chopped oregano
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 pound boneless skinless chicken thighs, or breasts
  • salt and pepper
  • 2 medium sized zucchini, sliced


  1. 1. In a medium sized skillet over medium high heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate.

    2. Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.

4 Hair Color Trends That You’ll See Everywhere in 2018

Hair color trends in 2018

When it comes to hair color, trends don’t really change, they shift — which is the perfect way to describe the breakout looks we’ll see in 2018. After a full year of cozy, hygge-inspired hues, we’re moving toward brighter, bolder, and spicier shades for the new year.

Our personal favorites? Look-at-me acid colors (R.I.P. rainbow pastels) and red-hot “cinnamon” looks. Meanwhile, ’90s-inspired gold and caramel highlights will both brighten and warm up dark hair. Of course, as these the trends emerge, we’ll continue to update this story with the latest and greatest inspiration.

                                                                         [metaslider id=”1394″]

why You Should Always Wash Your Pillowcases

The Repulsive Reason You Should Always Wash Your Pillowcases

here are plenty of obvious reasons why a person might want to make a habit of washing their pillowcases on a regular basis: Sleeping on the oils from your hair and skin night after night can result in breakouts and clogged pores, for starters, and recent research found that, after just two years of use, one-third of the weight of your pillow contains dead skin, bugs, dust mites, and droppings. Droppings. (Plus, who would ever want to be caught dead sleeping on a yellowing pillowcase by a friend or potential suitor?)

But if, once you get over how repulsive it is overall, you still think that a nasty breakout is the worst thing that can happen, think again. Dirty pillowcases are also a legitimate health hazard, a breeding ground for bacteria and assorted waste — and, in the case of one Chinese woman, eyelashes that are crawling with hundreds of mites.

The Sun reports that the woman, known only by the name Xu, had simply become accustomed to the itchy, uncomfortable feeling around her eye area since it first began two years ago; she’d been attempting to treat the symptoms using over-the-counter eye drops. But earlier this month, after her eyelids became so swollen and irritated that she couldn’t open her eyes, Xu was taken to the hospital, where she confessed to doctors that she’d been using the same pillowcase since 2012, nearly six years ago. They found — and removed — over 100 mites living in her eyelashes, with one single eyelash holding as many as 10.

Xu’s official diagnosis was blepharitis (inflammation of the eyelid) and conjunctivitis, for which she was prescribed medication, but doctors also sent her home with a single, practical objective: to wash her bedding regularly. While the human body already plays host to trillions of microorganisms, including mites, fungi, and bacteria, keeping your pillowcases and other bedding clean (and practicing good hygiene) will help prevent them from proliferating. Yes, you and your mites can live in perfect harmony — just don’t make your bedroom so hospitable that they decide to invite all their friends and stay awhile.