Crystal Skull Earbud Headphones

These fabulous rhinestone skull earbuds are so cool, I had to pick up a pair from At only $11.99, I can't vouch for the sound quality, but who cares? I'll have skulls in my ears on my way to work!

Nemo Crystal Skull Earbud Headphones - $11.99
Nemo Crystal Skull (Silver with Black Wires) Earbud Headphones

Not that I need any more skull stuff. I just got back from my first trip to L.A., which was absolutely amazing. On a good tip from a friend, we made a stop at Olvera Street where they were celebrating Dia De Los Muertos. There were so many merchants selling skulls that I pretty much lost my mind for a while. Seriously, at one point I was completely overwhelmed and unsure of what to do next. I was on a limited budget and really trying to pace myself. In the end, I only picked up a skull hat, skull earrings, handpainted skull matches, a Day of the Dead wedding statue and an awesome tin wall hanging with two flying skeletons around a flaming heart.

Here's some pics, even though they don't do justice to the experience. If you're around Los Angeles, I highly recommend visiting Olvera Street.

Whiskey Roasted Veggie Burger


sWith all the bacon we consume, every now and then we like to do our hearts a favor and bulk up on the veggies. Though the idea of one of those cardboard tasting veggie burgers is less than desirable.

Whiskey_Veggie_Burger1 Whiskey_Veggie_Burger2

So we revamped the veggie burger into a roasted stack of awesomeness.  These thick cut veggies roast up perfectly and make for an awesome meatless option.

Whiskey_Veggie_Burger3 Whiskey_Veggie_Burger4

What you end up with is a mouth busting stack of smoky roasted veggies. The whiskey and oil mixture helps to keep the veggies moist at such a high temperature. You get a big messy burger without all the guilt of…well, a big messy burger. Filling, healthy and tasty enough to make carnivores think about converting.

Whiskey Roasted Veggie BurgerWhiskey Roasted Veggie Burger by Whiskey Beard

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4

Ingredients:1 large eggplant4 tomatoes2 onions1/2 cup olive oil1/2 cup whiskey1/4 cup apple cider vinager2 tsp liquid smoke1 tbsp garlic powder1 tbsp black pepper1/2 tbsp salt1/2 cup asiago cheese4 buns Instructions:
Preheat oven to 400. Cut all veggies in to 1/2 inch slices, keeping them as close to even as possible. Using a serrated or bread knife works best. Whisk together all other ingredients, except the cheese and buns. Line 2-3 cooking sheets with foil. Use 1/4 cup of olive oil to grease the pans. Lay out out all of the veggies. Touching and slight overlapping is ok, just make sure they are not stacked. Pour all of the whiskey-oil mixture onto the veggies. Place in oven and cook for 15-20 minutes. Turn and cook for another 10-15 minutes. Sprinkle asiago on to veggies and cook for an additional 5 minutes. Toast buns. Remove veggies and let cool for 2-3 minutes so you can remove without them sticking. Begin stacking on buns as you like and top with sauce of choosing.

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Gyro Seasoned Bacon



We’re big gyro fans here at Bacon Today. And so we thought, why not make gyro-seasoned bacon? This bacon will be devoured by fans of gyros and fans of Greek and Mediterranean cooking. Sub fresh herbs if you have them. You can eat this bacon on its own, add it to a Greek salad, or make a Gyro Bacon Pita BLT.

1 package of thick-cut bacon
1.5 teaspoon garlic powder or 3 crushed garlic cloves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoons olive oil
1 tablespoon lemon juice
1.5 teaspoon salt
1 teaspoon freshly ground black pepper

In a small bowl, whisk together garlic, thyme, oregano, rosemary, olive oil, lemon juice, salt, and pepper.

Line a edged baking sheet with foil. Lay out the bacon strips onto the sheet and coat each strip with the spice blend. Place the baking sheet in the oven. Heat oven to 375 degrees and cook for 17-20 minutes while the oven heats up. When the bacon is done cooking, take out the baking sheet and transfer the bacon strips to a paper towel-lined plate to drain excess oil.

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Better with Bacon…ABT’s

This recipe comes from former Fathead collegue Jen (SHOUT OUT!).  She posted it on our Facebook Group for “The Daily Bacon

They are called Atomic Buffalo Turds…I know…yummy.  But trust me…I think these are going to have to go into the Test Kitchen.


Here is a list of ingredients to make approximately 20 ABT’s.

20 Fresh Jalapenos (Pick the straighter ones when you choose)
20 Cheddar Lit’l Smokies (1 package contains approximately 36 sausages)
1 Pkg. Cream Cheese (8 oz.)
2 Lbs. Bacon ½ or 1 strip per ABT
1/8 Med. Mexican Sweet Onion (Diced)
1 Tblspn. Turbinado Sugar

The link to the complete recipe and photos can be found here.


Originally posted 2009-03-03 08:53:31.

Related Stories:July 20, 2013 Better with Bacon – Baked Jalapeno Bacon Poppers…June 21, 2013 BACON SUNDAY IV…It’s Time…


makes 10 to 12 servings

1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried rubbed sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages)
1 3/4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)

Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.

To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

bacon recipe courtesy of: Aidells Sausage Company, Bon Appétit, November 2002

Better with Bacon – Cheese and Bacon Snacks…

Look at our sweet ol’ grandma! Her name is Norma Pemberton and from what they report in Australia’s “Central Coast Express Advocate” she’s got quite a knack for cookin’ up cheese and bacon snacks.

Being the wonderful lady that she is, she’s shared the recipe with the paper and now, through the, I share it with you.

Recipe after the jump…

Cheese and Bacon Snacks


2 cups grated tasty cheese 1 cup self raising flour 1 small onion, finely chopped 3 bacon rashers finely chopped 1 tsp french mustard 1/2 cup milk 1 egg


Preheat oven to 190 degrees Beat milk and egg lightly in a bowl. Add remaining ingredients and mix until thoroughly combined. Put 2 spoonfuls at a time on to a tray lined with baking paper Place tray in oven and cook for 15 to 20 minutes or until brown.

God Bless you Norma Pemberton!


Originally posted 2011-08-03 20:31:14.

Related Stories:September 15, 2013 Better with Bacon – Killer Bacon Cheese Hot Dogs…October 7, 2013 Better with Bacon – Bourbon Bacon Cheddar Fondue…

Beer, Bacon and Cheddar Bread Recipe

I’m not even sure if I would actually make any type of sandwich out of this. Just throw a bunch of butter on it. Done! VIA:   Ingredients 3 cups unbleached all-purpose flour 1 1/2 tablespoons baking powder 1/2 teaspoon salt 3 tablespoons honey 1 egg 12 ounces of your favorite beer 3 pieces thick-cut [...]

Dulce de Leche Bacon Bars


These bars are easily whipped up by using a jar of dulce de leche sauce. Dulce de leche tastes like a creamy caramel sauce. It’s also possible to make dulce de leche by cooking sweetened condensed milk, but this recipe was made with a prepared jar of dulce de leche.

This recipe can be easily customized by changing the type of chocolate and nuts used in the recipe. Butterscotch and macadamias or dark chocolate and pistachios are just a few ways you can change it up. This recipe makes a 9 x 13 dish of bars that will serve a large crowd. It’s also a definite crowd-pleaser as the combination of crispy, candied bacon, caramel, chocolate, nuts and pastry is dangerously addictive. These bars taste much better than they look. You won’t be able to eat just one, so don’t say we didn’t warn you!


1 1/2 sticks unsalted butter
1/4 cup sugar
1 large egg yolk
1 1/2 cups all-purpose flour
12 ounces bacon, chopped
½ cup brown sugar
One 8-ounce bag sweetened shredded coconut
12 ounces chocolate chips
1 cup chopped pecans, almonds or walnuts
One 14-ounce jar dulce de leche
7 ounces sweetened condensed milk

Preheat oven to 350° F. Line a 9-by-13-inch casserole dish with parchment paper. Evenly coat the paper with cooking spray.

Rub brown sugar on both sides of each bacon strip. Place on a baking sheet or casserole dish, then place in a cold oven. Turn oven to 400° F and bake for 17-20 min until bacon is crisp. You may need to flip the bacon halfway through to avoid burning on one side. Set aside and allow to cool. When cool, chop into large chunks.

In the bowl of a stand mixer, beat the sugar and egg yolk at medium speed until blended. Add the flour and mix until crumbs form, being careful not to over mix. Press the dough evenly into the bottom of the casserole dish. Bake for 20-25 min. until crust is golden brown.

In a bowl, add the coconut, chocolate chips, chopped nuts and bacon and gently stir. Try not to snack on it just yet. In a separate bowl, mix ½ can (7 ounces) of sweetened condensed milk with ¾ of the the dulce de leche sauce. Evenly sprinkle the coconut-bacon-nut mixture over the dulce de leche. Drizzle the remaining condensed milk/dulce de leche mixture on top.

Bake for 35 to 40 minutes until the bars are light brown on top. Remove from oven and let the bars cool, then refrigerate until firm, about 1 hour. Carefully remove the bars from the pan and peel off the paper. Cut into bars and serve.


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