Bacon Cheeseburger Rice. Tree Of Wolves On The Stereo.

Bacon Cheeseburger Rice

He used to hate math, but then he realized decimals have a point.


The point of today’s post is to share a super easy and fun recipe for Bacon Cheeseburger Rice. My kids adored this dinner.

In less than 30 minutes you get all the great flavors of a juicy bacon cheeseburger in a one skillet meal. I especially loved the addition of pickles and even added more.

Bacon Cheeseburger Rice
Bacon Cheeseburger Rice


1 pound ground beef
1-3/4 cups water
2/3 cup barbecue sauce
1 tablespoon prepared mustard
2 teaspoons dried minced onion
1/2 teaspoon pepper
2 cups uncooked instant rice
4 ounces shredded cheddar cheese
1/3 cup chopped dill pickles
5 bacon strips, cooked and crumbled


1. In a large skillet cook beef until no longer pink. Drain.

2. Add the water, barbecue sauce, mustard, onion and pepper to the beef. Bring to a boil then stir in the rice. Sprinkle with cheese. Reduce heat, cover and simmer for 5 minutes.

3. Sprinkle with pickles and bacon.

Serves 4

Recipe from Simple & Delicious Magazine
Bacon Cheeseburger Rice

‘Half Light’ is just what I need today. Something about lots of “Oh-uh-uh-ohs” instantly brightens my mood.

Check out Tree Of Wolves on the band’s Website, where you can buy their music.


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Short And Sweet. Marbled Cheesecake And Kahlúa Brownies.

Marbled Cheesecake And Kahlúa Brownies

In just over an hour you can dig into a pan of these dreamy, creamy Marbled Cheesecake And Kahlúa Brownies. They’re so easy since they use boxed brownie mix.

Just prepare the brownie mix with a hit of Kahlúa and make a super simple cheesecake filling that has a dose of Kahlúa, too. Yum. All of this gets swirled together and topped with a scattering of chocolate chips for even more chocolate bang.

Marbled Cheesecake And Kahlúa Brownies
Marbled Cheesecake And Kahlúa Brownies


Cheesecake Filling (recipe follows)
1 (19.8 ounce) package brownie mix (I love this one)
1/3 cup vegetable oil
1/4 cup Kahlúa coffee liqueur
2 eggs
1/2 cup miniature semisweet chocolate chips


1. Place a rack in the center of oven and preheat to 350℉. Lightly grease the bottom of a 13 x 9-inch baking pan. Set the pan aside.

2. Place the brownie mix, oil, Kahlúa, and eggs in a large mixing bowl. Stir with a wooden spoon until all the ingredients are combined, about 50 strokes.

3. Pour the batter into the prepared pan and spread evenly with a rubber spatula.

4. Spread cheesecake filling over the top of the batter. Use a butter knife to swirl the cheesecake filling into the brownie batter to create a marbled effect.

5. Scatter the chocolate chips evenly over the top.

6. Bake brownies until they are lightly browned and the outer 2 inches form a crust, about 30 minutes.

7. Cool brownies on a wire rack for 30 minutes. Cut into squares. Brownies can be stored, wrapped, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Can also be frozen, wrapped in foil, for up to 6 months. Thaw overnight before serving.

Makes 24 brownies

Cheesecake Filling


8 ounces cream cheese, softened
5 Tbs butter, softened
1/4 cup sugar
1 large egg
1 Tbsp Kahlúa coffee liqueur


1. Place cream cheese, butter, sugar, egg and Kahlúa in a large mixing bowl. Blend with an electric mixer until the mixture is smooth and well combined.

Recipe from Chocolate from the Cake Mix Doctor by Anne Byrn

Marbled Cheesecake And Kahlúa Brownies
Marbled Cheesecake And Kahlúa Brownies

Edinburgh’s Seafieldroad have a new album out titled ‘The Winter of 88′.

It’s absolutely gorgeous. The lyrics are amazing against the quiet, lovely arrangements.

Here is a beautiful short song.

And this brilliantly sweet song.

“I don’t know where this ship goes
I don’t know if there’s an island
Set a course and stick to it
And we will make it through

And I still love you
That’s how I know”

Check out Seafieldroad on Facebook. You can buy their music on Bandcamp.


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Peppadew Margarita. Hot New Music From Le Thug.

Peppadew Margarita

Spicy-sweet peppadew peppers get to shine in this top-shelf margarita. The brine lends subtle heat while the pepper garnish adds an appealing pop of color.

Peppadew Margarita
Peppadew Margarita


Lime wedge
Flaky sea salt
2 ounces silver tequila
1 ounce Cointreau
1 ounce lime juice
1 tablespoon Peppadew brine
Peppadew pepper


1. Rub rim of a cocktail glass with the lime wedge and dip in salt.

2. Pour tequila, Cointreau, lime juice, and brine into a cocktail shaker filled with ice. Shake and strain into prepared glass. Garnish with lime wedge and Peppadew pepper.

Makes 1 cocktail

Recipe from Martha Stewart Living Magazine
Peppadew Margarita

Glasgow-based band Le Thug have a new EP, ‘Place Is’ coming out next month.

I’ll drink to that.

“Basketball Land” presents all sorts of musical contradictions.

Firstly, the title.


While the lyrics don’t jump out with a casual listen, hoops aren’t really at play.

Then there’s an initial impression that the song drones on in a messy haze, but closer attention makes it obvious that this isn’t the case at all. More like an even wall of guitar under a deliberate, repeating beat.

Finally, such dreamy, spectral vocals are unexpectedly thrilling.

Yes, I like this very much.

What an arresting video, too. The stammering percussion is perfectly captured.

Check out Le Thug on the band’s Website and Facebook. You can get their earlier music on Bandcamp. You can pre-order ‘Place Is’ over at Song, By Toad Records.


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Spicy Asian Noodle Bowls

Spicy Asian Noodle Bowls
Top 5 Funny Music Pictuers 3
Wow was this good!

Sesame stir-fried chicken is tossed with crunchy water chestnuts, sweet baby corn, rice noodles and peas. Thai peanut sauce packs a spicy punch. Quick, easy and fun.

Spicy Asian Noodle Bowls
Spicy Asian Noodle Bowls


8 ounces thick rice noodles
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon sesame oil
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) baby corn, drained
1 cup frozen peas
1/8 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon pepper
1 cup Thai peanut sauce, divided
Cilantro or parsley sprigs, to garnish


1. Cook noodles according to package directions.

2. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.

3. Add the water chestnuts, corn, peas, salt, basil and pepper and heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm.

4. Drain noodles and divide among four bowls. Spoon 2 tablespoons peanut sauce over each bowl and toss to coat the noodles. Top with chicken mixture. Drizzle with remaining peanut sauce and garnish with cilantro or parsley.

Serves 4

Recipe from Simple & Delicious Magazine
Spicy Asian Noodle Bowls
Spicy Asian Noodle Bowls

It’s all about that a capella bass.

This song about the beloved Mrs. Child cracks me up.

“She’s too tall to be a spy,
but not too tall to bake a pie”

Check out The Bobs on their Website, where you can learn of upcoming shows in California. You can buy the music on Bandcamp.


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Butter Dips Bread. Dip Into Some New Music From Polaris Rose.

Butter Dips Bread
I am obsessed with this wickedly addictive recipe.

I’ve made all sorts of bread and biscuits in the past, but this hybrid is unlike any of the recipes I have tried.

You melt up lots of butter in the oven then make a quick non-yeast dough which gets cut into strips and dipped into the butter. After baking for only 15 minutes you get a whole mess of bread sticks that are golden brown and crispy on the outside with an inside that’s slightly chewy and melts in your mouth.

Freakin’ fabulous.
Butter Dips Bread

Butter Dips Bread


1/2 cup butter

2 1/4 cups flour

1 Tbs sugar

3 1/2 tsp baking powder

3/4 tsp salt

1 cup milk


1. Preheat oven to 450℉.

2. Place butter in a 13 x 9-inch
baking dish then transfer to the oven. Remove when butter is melted.

3. In a large bowl, stir together the dry ingredients. Add milk. Stir slowly with a fork until dough just clings

4. Knead dough on a lightly floured surface about 10 times.

5. Roll dough out
into a 12 x 8 inch rectangular that’s about 1/2 inch thick. Cut in half lengthwise, then
crosswise into 16 strips.

6. Dip each dough strip in melted butter on both sides. Place close together
in rows.

Not so pretty going into the oven.
Butter Dips Bread

7. Bake 15-20 minutes until golden brown. Serve

All puffed up and baked through. Mmmmm.
Butter Dips Bread
Butter Dips Bread

Makes about 32 Butter Dips (which will be gone in 32 seconds)

Recipe from
Butter Dips Bread
Butter Dips Bread
Here’s some fun boy-girl alt-rock with lots of drums and guitars. Dance around while those Butter Dips are baking.

Check out Polaris Rose on the band’s Website, where you can link to buy their music.


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Piña Colada Mousse. Fun New Music From Hudson And Troop.

Piña Colada Mousse

Time to heat up your winter with these cool little Piña Colada Mousses. Just 15 minutes to whip together, the hardest part of the recipe is waiting overnight for it to set up in the fridge.

Piña Colada Mousse
Piña Colada Mousse


1 cup canned cream of coconut
1 cup canned crushed pineapple
1 cup whipping cream
¼ cup dark rum
2 Tbs water
2 tsp unflavored gelatin
Maraschino cherry and crushed pineapple, to garnish if you like


1. Purée the first four ingredients in a blender. Transfer to a bowl.

2. Pour water into a small heavy saucepan. Sprinkle with the gelatin. Let stand 10 minutes. Stir over low heat until gelatin dissolves thoroughly.

3. Add dissolved gelatin to the coconut mixture and stir well.

4. Divide among 6 small cocktail glasses or ramekins. Cover and chill overnight. Serve garnished with a little crushed pineapple and a cherry.

Serves 6

Recipe from Bon Appétit Magazine
Piña Colada Mousse
Piña Colada Mousse
Piña Colada Mousse

Hudson And Troop, a project of Melbourne, Australia-based artist Travis Aulsebrook, are marching into the kitchen with a little ‘Stepping In Time’. The instrument build up is lots of fun.

Check out Hudson And Troop on Facebook. You can buy the music on Bandcamp.


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Chocolate Chip And Candied Bacon Pancakes. New Music From Iain Woods.

Chocolate Chip And Candied Bacon Pancakes

Q: What do you call a man who’s gotten into a fight with his cat?

A: Claude.

Let me tell you something. Claude, the cat and you are going to love these pancakes.

Chocolate and bacon.

In pancakes.


I made an extra piece of candied bacon to garnish the pancakes along with some additional chocolate chips. Looks great, tastes better.

Chocolate Chip And Candied Bacon Pancakes
Chocolate Chip And Candied Bacon Pancakes


2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 eggs, beaten
2 cups buttermilk
2 tablespoons melted butter
2 oz semisweet chocolate chips
Candied bacon (recipe follows), finely chopped


1. Combine the flour, sugar, baking powder, baking soda, salt and cinnamon in a mixing bowl.

2. In a separate bowl, whisk together the eggs, buttermilk and melted butter, then add the mixture to the dry ingredients. Stir until just combined.

3. Stir chocolate chips and candied bacon into batter.

4. Heat a griddle over medium-high heat and lightly grease.

5. Ladle the batter, 2 tablespoons at a time, onto the hot griddle and cook until small bubbles appear on the top. Flip and cook until other side is golden brown, about 2 – 3 minutes per side. Remove pancakes to a warm oven while cooking up the rest of the batter.

6. Serve pancakes with butter and maple syrup or dust with confectioners’sugar.

Makes 16 pancakes

Recipe from My Gourmet Connection
Candied Bacon
Candied Bacon


3 slices thick cut bacon
2 tablespoons brown sugar
1/2 teaspoon cinnamon


1. Preheat oven to 350°F. Line a baking sheet with foil.

2. Set a wire rack on top of the foil lined sheet and coat it with nonstick spray. Lay the bacon on the rack and sprinkle with the brown sugar and cinnamon.

3. Bake for 20 minutes.
Candied Bacon
4. Remove bacon from oven and allow to cool before chopping.
Chocolate Chip And Candied Bacon Pancakes
Chocolate Chip And Candied Bacon Pancakes

This new song from London-based Iain Woods definitely appeals to my love of the stranger stuff. It’s from his debut album ‘Psychologist’.

Check out Iain Woods on his Website which is freaky and a bit disturbing. You can buy the music here.


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