15 BLT Recipe Ideas – Re-imagine The Classic

Re-imagine the classic favorite with these 15 recipe twists on the Bacon Lettuce, and Tomato sandwich. Celebrate with BLT recipe ideas for every meal or party.

15 BLT Recipe Ideas

Re-imagine the Classic Favorite with These Tasty Twists

I have to admit, a good bacon, lettuce, and tomato sandwich is one of my all-time favorites. There is just something sublime about the melding of those savory and fresh ingredients. It is an easy sandwich that everyone knows how to make…or do they?

We have had a big laugh a couple of times within the last six weeks or so while dining at two different restaurants. I ordered the BLT sandwich, and both times my sandwich was served without tomato. What’s that? Bacon, lettuce, and TOAST??? Both waitresses were as shocked as we were, and the laughter just rolled.

Needless to say, BLTs have been on my radar, so I thought it would be fun to do a round-up of bacon, lettuce, and tomato inspired recipes. I’ve scoured the web and pulled together some amazing BLT recipe ideas that will make your mouth water. Plus, these varied twists on the classic can be served for breakfast, brunch, lunch, appetizers, dinner, you name it — they are delicious anytime, anywhere. And, take note, they all include tomato! LOL Enjoy the celebration…

BLT Recipe Ideas – Twist on the Classic

Fried Green Tomato BLT from Julie and Debbie @ Cooks With Cocktails

“This fried green tomato BLT is made with buttery toasted bread, smoky bacon, crisp lettuce, juicy fried green tomatoes, and a zesty balsamic garlic mayo.

 

BLT Bruschetta from Allyson @ Domestic Superhero

“everyone goes crazy over bacon, and this spin on traditional bruschetta is just so easy and tasty!”

 

BLT Pizza from Bev @ Bev Cooks

“And as if the crust wasn’t enough to do me in, I topped the whole dern thing with a BLT. Should we take a moment of silence?”

 

BLT Roll Ups from Kelly @ Mostly Homemade Mom

“This amazingly easy appetizer blends cream cheese, mayo, bacon, tomatoes, and lettuce in sliced wraps for a fresh take on the classic BLT!”

 

Grilled BLT Kabobs from Cade and Carrian @ Oh, Sweet Basil

“If you thought you loved a fat, juicy BLT sandwich you’re going to go nuts for these grilled BLT kabobs with a garlic aioli drizzle!”

 

BLT Pasta Salad from Brandie @ The Country Cook

“When I saw this recipe for BLT Macaroni Salad, I knew that I had to make it!”

 

BLT Bites Recipe from Ronique @ Stagetecture

“…try this twist on the traditional bacon, lettuce and tomato sandwich with these BLT bites that combine bacon, tomatoes, and more yummy ingredients.”

 

Breakfast BLT from right here on Life With Lorelai

“I decided to just go for it and make a BLT on the Buttermilk Biscuits… they were AMAZING!”

 

BLT Summer Roll from Vicky @ Avocado Pesto

“The classic BLT reconstructed and offered in new form — BLT Summer Roll recipe with Avocado”

 

Bacon, Lettuce, and Tomato Grilled Cheese Sandwich from Liz @ Pocket Change Gourmet

“There once was a grilled cheese sandwich that longed to be exciting, to be full of flavor and added crunch. And then along came the Bacon, Lettuce, and Tomato Grilled Cheese Sandwich.”

 

BLT Cole Slaw from Michelle @ The Whole Smiths

“…the perfect dish to take to any summer gathering that EVERYBODY will love… a BLT Cole Slaw.”

 

BLT Chicken Caesar Salad Wrap from Trish @ Mom On Timeout

“This BLT Chicken Caesar Salad Wrap has all the makings to become your new go-to recipe!”

 

Rachel Hollis’ BLT Bites from Cathy @ She Paused For Thought

“This simple recipe can be customized to your personal preference. I prefer to use sourdough bread, freshly made aioli & Romaine lettuce. Turkey bacon or Veggie Bacon is also a good option if you don’t eat pork.”

 

French Toast BLTs from Jaymee @ E Is For Eat

“It’s bacon. And french toast. What more do you need in a breakfast food?”

 

BLT Quesadillas from Nick @ Macheesmo

“…put a BLT twist on a simple Tex-Mex quesadilla.”

I hope you have enjoyed these tempting recipes that re-imagine the classic bacon, lettuce, and tomato.

 

 

 

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Pumpkin Rice Pudding Recipe – A Holiday Favorite

This post, Pumpkin Rice Pudding Recipe – A Holiday Favorite, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeHolidayGoodness #CollectiveBias

Rice pudding is a family favorite, and it is so simple and inexpensive to make. Putting a pumpkin twist on this classic dessert is easy-peasy and makes for a festive seasonal treat.

 

Pumpkin Rice Pudding Recipe

A Perfect Autumn Dessert

 

If you are anything like me, you love the holidays. Decorating, parties, special meals and dishes are all wonderful, but they do take a toll. So, if you are looking to add a little balance to a special fall dessert, give my Pumpkin Rice Pudding a try. Pumpkin is a superfood! It is a fantastic and flavorful way to add something a little healthier to a recipe. This tasty treat makes a great dessert topped with whipped cream and NESTLÉ® BUNCHA CRUNCH® Baking Bits. You can be so creative and versatile with rice pudding, it even makes a nice breakfast or snack.

Save time and do right by your family with convenient, good quality ingredients. Libby’s® 100% Pure Pumpkin is all-natural, perfect in sweet and savory recipes, and contains no preservatives. NESTLÉ® CARNATION® Evaporated Milk has been a pantry staple for over a century adding rich creaminess that makes a difference. Plus, these products will help keep your budget and your nutrition more balanced.

Let’s Get Cooking Pumpkin Rice Pudding!

Ingredients:

  • 1 1/2 Cups – Rice (I used an instant rice)
  • Water (amount according to directions on your rice package)
  • 4 Cups – Evaporated Milk (3 cans)
  • 3/4 Cup – Granulated Sugar
  • 3/4 teaspoon – salt
  • 1/4 Cups – Light Brown Sugar
  • 1 Cup – 100% Pure Pumpkin Puree
  • 2 – Egg Yolks
  • 2 Tablespoons – Butter
  • 2 teaspoons – Vanilla Extract
  • 1 1/2 teaspoons – Ground Cinnamon
  • 1/4 teaspoon – Ground Cloves
  • Whipped Cream (optional)
  • Buncha Crunch Baking Bits (optional)

Directions:

  1. Boil Rice with appropriate Water amount, Granulated Sugar, and Salt. in a medium to large saucepan, until rice is fully cooked, fluffy, and tender.
  2. Pour in 3 Cups Evaporated Milk (holding back 1 Cup for later).
  3. Bring to a boil, then turn heat down to Low and Simmer for 20 minutes.
  4. Stir frequently, until thick and creamy. Give this time, it will thicken.
  5. Once thickened, mix in Brown Sugar and Pumpkin Puree.
  6. Place Egg Yolks in a small bowl.
  7. Spoon 3 Tablespoons of hot pudding mixture into the egg yolks, Whisk quickly and briskly to temper the yolks. This will help to keep them from scrambling when added to the hot pudding.
  8. Once egg yolks are warm, add them to the pudding mixture and stir.
  9. Add remaining 1 Cup Evaporated Milk, mix well.
  10. Cook for 3-5 minutes, until thickened again.
  11. Remove from heat.
  12. Add Butter, Vanilla Extract, Cinnamon, and Cloves.
  13. Top with Whipped Cream and Buncha Crunch Baking Bits.

Suggestions:

Pumpkin Rice Pudding can be served warm or cold. Refrigerate leftovers in an airtight container. Dried cranberries, raisins, or nuts also make great topping or mix-in suggestions.

I know your family is going to love this seasonal dessert, and you can feel good about serving it to them. Rice pudding is a fantastic dessert to make-ahead, so it fits well into your busy schedule.

Here’s a Printable Recipe just for you:

5 from 1 reviews
Pumpkin Rice Pudding Recipe - A Holiday Favorite
 
Prep time
Cook time
Total time
 
You've got to try this delicious rice pudding recipe that takes on a holiday twist with pumpkin. It is a perfect autumn dessert and features a superfood. #BakeHolidayGoodness
from:
Type: Dessert
Ingredients:
  • 1 1/2 Cups - Rice (I used an instant rice)
  • Water (amount according to directions on your rice package)
  • 4 Cups - Evaporated Milk (3 cans)
  • 3/4 Cup - Granulated Sugar
  • 3/4 teaspoon - salt
  • 1/4 Cups - Light Brown Sugar
  • 1 Cup - 100% Pure Pumpkin Puree
  • 2 - Egg Yolks
  • 2 Tablespoons - Butter
  • 2 teaspoons - Vanilla Extract
  • 1 1/2 teaspoons - Ground Cinnamon
  • 1/4 teaspoon - Ground Cloves
  • Whipped Cream (optional)
  • Buncha Crunch Baking Bits (optional)
Directions:
  1. Boil Rice with appropriate Water amount, Granulated Sugar, and Salt. in a medium to large saucepan, until rice is fully cooked, fluffy, and tender.
  2. Pour in 3 Cups Evaporated Milk (holding back 1 Cup for later).
  3. Bring to a boil, then turn heat down to Low and Simmer for 20 minutes.
  4. Stir frequently, until thick and creamy. Give this time, it will thicken.
  5. Once thickened, mix in Brown Sugar and Pumpkin Puree.
  6. Place Egg Yolks in a small bowl.
  7. Spoon 3 Tablespoons of hot pudding mixture into the egg yolks, Whisk quickly and briskly to temper the yolks. This will help to keep them from scrambling when added to the hot pudding.
  8. Once egg yolks are warm, add them to the pudding mixture and stir.
  9. Add remaining 1 Cup Evaporated Milk, mix well.
  10. Cook for 3-5 minutes, until thickened again.
  11. Remove from heat.
  12. Add Butter, Vanilla Extract, Cinnamon, and Cloves.
  13. Top with Whipped Cream and Buncha Crunch Baking Bits.
Notes
Suggestions:

Pumpkin Rice Pudding can be served warm or cold. Refrigerate leftovers in an airtight container. Dried cranberries, raisins, or nuts also make great topping or mix-in suggestions.
3.5.3226

 

Next time you are at Walmart, don’t forget to pick up Libby’s Pumpkin Puree, Nestlé Carnation Evaporated Milk, and Nestlé Buncha Crunch Baking Bits! Your family will thank you.

You can find more creative inspiration on the Nestlé Flavorful Moments Pinterest Board. Follow it today!

 

If you like this recipe, you may also like my Pumpkin Spice Syrup and Pasta with Pumpkin and Sausage.

What inspiring ideas do you have?

Enjoy!

 

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Contact Lorelai at Lorelai@LifeWithLorelai.com