New recipes

Itty Bitty BLTs Recipe

Itty Bitty BLTs Recipe


Given the widespread popularity that bacon is enjoying, I’m surprised that there isn’t yet a bacon-themed board game (and the Six Degrees of Kevin Bacon game doesn’t count). Probably with scratch-and-sniff, if the game developers know their audience.

This is the time to splurge on the best bacon you can get your hands on, thick slices from a top-of-the-line producer. It may mean a trip to a specialty butcher, or even an order from an online source, such as Nueske's. You may find the cocktail-sized loaves in other bread types as well, such as sourdough and rye. Feel free to swap one of those for the pumpernickel, if you wish.

Adapted from "Gourmet Game Night" by Cynthia Nims.

Notes

To save time, prepare individual ingredients up to 4 hours ahead; wrap the bacon well and refrigerate, store the mayonnaise mixture and tomatoes in the refrigerator, wrap the lettuce in damp paper towels and refrigerate, store the bread in an airtight container. Assemble the sandwiches not more than 1 hour before serving and store, covered, in the refrigerator.

Reprinted with permission from Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More by Cynthia Nims, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit: Sheri Giblin © 2010

Ingredients

  • ¾ pound top-quality thick-cut bacon
  • 5-6 leaves romaine lettuce, tough stems removed
  • ¼ cup top-quality mayonnaise
  • 2 teaspoons finely chopped chives
  • 24 slices pumpernickel cocktail bread, lightly toasted
  • 2-3 plum tomatoes, cut into ¼-inch slices

Directions

Preheat the oven to 400 degrees.

Lay the bacon strips on a rimmed baking sheet (it’s okay if they touch or even overlap a bit; they’ll shrink while cooking). Bake until browned and crisp, 10-12 minutes, turning the pieces once or twice. Transfer the bacon to a paper towel–lined plate and let cool. Cut the bacon into 2-inch pieces.

Cut the romaine leaves into lengthwise strips about 2 inches wide. Stir together the mayonnaise and chives in a small bowl.

Spread the mayonnaise onto 12 of the bread slices. Top with a slice or two of the tomato and 2-3 pieces of bacon, overlapping. Fold the lettuce strips into 2-inch squares and top the bacon with them. Add the remaining pieces of pumpernickel bread and secure with a frilly toothpick or other small pick. Arrange the sandwiches on a platter or tray for serving.


Preparation info

Gourmet Game Night

Given the widespread popularity that bacon is enjoying, I’m surprised that there isn’t yet a bacon-themed board game. (And the Six Degrees of

game doesn’t count.) I’m sure one will be hitting game store shelves near you before long. Probably with scratch-and-sniff, if the game developers know their audience.

This is the time to splurge on the best bacon you can get your hands on, thick slices from a top-of-the-line producer. It may mean a trip to a specialty butcher, or even an order from an online source, such as Neuskes.com. You may find the cocktail-sized loaves in other bread types as well, such as sourdough and rye. Feel free to swap one of those for the pumpernickel, if you wish.


  1. Preheat oven to 425 degrees.
  2. Spray a mini muffin pan with nonstick cooking spray.
  3. Combine pancake mix and water. Stir together until thoroughly combined.
  4. Fill mini muffin pan cups 2/3 full. (Use a 1.5" cookie scoop if you have it.)
  5. Bake for 8-9 minutes.
  6. Brush with melted butter. Remove from pan and serve with maple syrup.

Nutritional Facts

Percent Daily Values are based on a 2,000 calorie diet. Nutrient information is not available for all ingredients and may not be accurate. Amount is based on available data from the USDA nutritional information database.

© Thrive Life, LLC™ All Rights Reserved

We are currently experiencing a high volume of orders on our site.

Due to a spike in demand, some items are sold out. However, we're working hard to get things back in stock. For an easy way to see what's in stock, click here. Also, please allow an extra 10-14 business days for shipping during these busy days. Thanks for your patience!


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


  • 1/2 cup (1 stick) Nellie’s Free Range Unsalted Butter, melted and slightly cooled
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup sugar
  • 2 large Nellie’s Free Range Eggs
  • 1 cup mashed banana (about 2 small bananas)
  • 1 teaspoon vanilla extract
  • 1 cup finely diced strawberries
  • Preheat the oven to 350F and grease a 9" x 5" loaf pan with nonstick spray.
  • Mash the banana with a fork until smooth. Lightly beat the eggs.
  • Add all of the ingredients to a medium bowl except the strawberries. Stir to combine. Gently stir in the strawberries.
  • Transfer batter into the prepared loaf pan and spread gently with a spatula to even the top. Bake for 55-60 minutes, or until a cake tester inserted into the center comes out cleanly. Remove from oven and let sit for 5 minutes, then transfer to a wire rack to cool completely before slicing.
  • Store leftovers in an airtight container in the fridge for 3-5 days. Warm briefly or toast to serve, topped with butter, cream cheese, peanut butter, or any other favorite spread!

Nellie’s Notes:

Very ripe bananas will work best in this recipe since they will have the best flavor and natural sweetness.

If desired, you can use 1/4 cup butter (1/2 a stick) and 1/4 cup whole milk yogurt.

Dice the berries into small pieces so the bread is easy to slice after it's baked.

Let cool fully on a wire rack (or as fully as you can stand to wait!) before slicing to ensure it holds together well.


Itty-Bitty Lemon or Lime Pies

Set a fine-mesh strainer over a heatproof, medium bowl. In a heavy, medium saucepan, whisk together the sugar, citrus juice, eggs, egg yolks and 2 tbsp. citrus zest. Add the butter and cook over medium heat, stirring, until completely melted.

Lower the heat to medium-low and cook, stirring constantly, until the mixture thickens, 6 to 8 minutes (do not let it boil). Strain, discarding the solids. Stir in the remaining 1 tbsp. citrus zest. Press a sheet of plastic wrap directly onto the surface. Let cool to room temperature, then refrigerate for at least 4 hours.

Bake the phyllo cups according to package directions let cool. fill them with the citrus curd and collop each with whipped cream. Top with more zest if desired.


  1. Preheat oven to 425 degrees.
  2. Spray a mini muffin pan with nonstick cooking spray.
  3. Combine pancake mix and water. Stir together until thoroughly combined.
  4. Fill mini muffin pan cups 2/3 full. (Use a 1.5" cookie scoop if you have it.)
  5. Bake for 8-9 minutes.
  6. Brush with melted butter. Remove from pan and serve with maple syrup.

Nutritional Facts

Percent Daily Values are based on a 2,000 calorie diet. Nutrient information is not available for all ingredients and may not be accurate. Amount is based on available data from the USDA nutritional information database.

© Thrive Life, LLC™ All Rights Reserved

We are currently experiencing a high volume of orders on our site.

Due to a spike in demand, some items are sold out. However, we're working hard to get things back in stock. For an easy way to see what's in stock, click here. Also, please allow an extra 10-14 business days for shipping during these busy days. Thanks for your patience!


Itty Bitty Cinnamon Rolls

Hey, hey! Did you have a great holiday weekend? Ours was a true whirlwind – complete with amazing BBQ, bonfire, beautiful fireworks, a breathtaking wedding and date day with the love of my life. It was busy, but I wouldn’t have changed a thing. The big smile on my face says it all ).

I had the best intentions of posting a healthy and light recipe today. The Monday after the 4th of July sort of calls for some lighter faire, doesn’t it? But I have two words for you: Cinnamon Rolls. I don’t think there’s ever a wrong time to talk about, make and eat cinnamon rolls. They are hands down my favorite breakfast food in the whole wide world.

When I found this recipe there was no way I could wait another second to give ’em a try. The only thing better than regular cinnamon rolls are miniature cinnamon rolls. Seriously. Not only do they make for an amazing breakfast food, but they’re perfect for snacking. I mean, c’mon, they’re bite-sized, sweet ‘n delicious and simply irresistible.

I don’t remember how I stumbled upon this recipe or what I was searching for, but it was a complete accident. As I read through the recipe, I saw that it was from a lady back in the 1970’s. How cool is it that people made miniature things back then?! I always thought that everything mini was sort of a new invention and not really all that popular until just a couple of years ago. It made me love the recipe even before trying and tasting it.

Can you say tried and true?!

I probably don’t need to tell you how much I adore these little things. They are beyond mouthwatering and will forever hold a special place in my heart. That good!

And just like regular cinnamon rolls, they make your house smell more than wonderful . It’s one of those things draws the whole family to the kitchen without having to call or otherwise inform them that breakfast is ready. Your loved ones will appear faster than you can say cinnamon roll.

Because nothing will ever compare to a warm cinnamon roll fresh out of the oven. It’s common knowledge. Mmmmmmm.


You will need a bake-proof dish for this recipe, and if you have one that can give you extra space, you can mix it all in one dish. Make sure that you have thinly sliced onions that are pretty uniform, so they cook up evenly. If you don’t want a strong onion taste, you can use shallots or red onions as they have a milder flavor. If your kids aren’t huge onion fans, you can also skip the onions altogether.

You’ll add the Boursin Cheese into the center, surround it with tomatoes and onions, and then drizzle with some oil. Bake the at 400 degrees until the tomatoes and onions are well cooked. The cheese will be melty and might be oozing into the other ingredients, but this is normal. Mix the vegetables and the cheese well, then add your cooked pasta. Top with a bit of salt and pepper or garlic salt for added flavor.


Watch the video: CRACKÉ - ITTY-BITTY. Family Cartoons. Compilation