The popular BLT, but leaving the bread in the wrapper

Bacon, lettuce and tomato sandwiches have to be one of the most popular, if not the most popular sandwich, in America. Well, maybe second only to the hamburger.

We sure indulge in plenty of them during this time of year, when fresh tomatoes are ripe and delicious off the vine.

My daughter Lexie can't get enough of them, so I decided to branch out and see what other recipes I could give to her to fill her craving for fresh tomatoes and bacon.

The Taste of Home website was full of BLT recipes so I pulled a few to share with you and Lexie. Enjoy each fresh ripe tomato this summer as you work your way through these, and many more recipes.

BLT Pizza

1 prebaked 12-inch pizza crust

1/2 cup Miracle Whip salad dressing

2 teaspoons dried basil, or a small amount of fresh, chopped

1/2 teaspoon garlic powder

1/8 teaspoon onion powder

12 bacon strips, cooked and crumbled

3/4 cup shredded cheddar cheese

3/4 cup shredded part-skim mozzarella cheese

1 1/2 cups shredded lettuce

2 medium tomatoes, thinly sliced

Place the crust on a ungreased 12-inch pizza pan. In a small bowl, combine the Miracle Whip, basil, garlic powder and onion powder; spread over crust. Set aside 1/4 cup bacon. Sprinkle cheeses and remaining bacon over crust.

Bake pizza at 425 degrees for 8-12 minutes or until cheese is melted. Top with lettuce, tomatoes and reserved bacon. Cut into wedges. Yield: 4-6 servings.

BLT Macaroni Salad

1/2 cup mayonnaise

3 tablespoons chili sauce

2 tablespoons lemon juice

1 teaspoon sugar

3 cups cooked elbow macaroni

1/2 cup chopped seeded tomato

2 tablespoons chopped green onions

3 cups shredded lettuce

4 bacon strips, cooked and crumbled

In a large bowl, combine the first four ingredients. Add the macaroni, tomatoes and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat. Yield: 6 servings.

BLT Pasta Skillet

4 ounces uncooked whole wheat linguine

4 bacon strips, cut into 1 1/2 -inch pieces

1 plum tomato, cut into 1-inch pieces

1 garlic clove, minced

1 1/2 teaspoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons grated Parmesan cheese

1 tablespoon minced fresh parsley

Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, sauté tomato and garlic for 1-2 minutes or until heated through. Stir in the bacon, lemon juice, salt and pepper. Drain linguine; add to the skillet. Sprinkle with cheese and parsley; toss to coat. Yield: 2 servings.

BLT Tortilla Wraps

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons ranch salad dressing mix

1/4 teaspoon crushed red pepper flakes

8 flour tortillas (8 inches), room temperature

16 bacon strips, cooked and drained

2 to 3 cups shredded lettuce

2 cups chopped tomato

Green and sweet red pepper strips, optional

In a large bowl, combine mayonnaise, sour cream, salad dressing and red pepper flakes; spread on tortillas. Layer with bacon, lettuce and tomato. Top with peppers if desired. Roll up tortillas. Yield: 8 servings.

BLT-And-More Salad

1 1/2 cups yellow cherry tomatoes, halved

1 1/2 cups cherry tomatoes, halved

1/3 cup cubed avocado

2 bacon strips, cooked and crumbled

2 tablespoons fat-free sour cream

2 tablespoons fat-free mayonnaise

2 tablespoons fat-free milk

1 garlic clove, minced

1/2 teaspoon dill weed

Dash each salt and pepper

1/3 cup crumbled goat cheese

2 tablespoons pine nuts

4 Bibb lettuce leaves

In a small bowl, combine the tomatoes, avocado and bacon. In another small bowl, whisk the sour cream, mayonnaise, milk, garlic, dill, salt and pepper; pour over salad. Gently toss to coat. Sprinkle with cheese and pine nuts. Serve immediately in lettuce leaves. Yield: 4 servings.

Savory BLT Cheesecake

3/4 cup dry bread crumbs

1/2 cup grated Parmesan cheese

3 tablespoons butter, melted

For the filling:

4 packages (8 ounces each) cream cheese, softened

1/2 cup heavy whipping cream

1-1/2 cups crumbled cooked bacon

1 cup oil-packed sun-dried tomatoes, patted dry and chopped

1 cup (4 ounces) shredded Gruyere or Swiss cheese

2 green onions, sliced

1 teaspoon freshly ground pepper

4 eggs, lightly beaten

Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon

Assorted crackers, optional

Preheat oven to 325 degrees. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18-inch square). Securely wrap foil around pan.

In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of boiling water to larger pan.

Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

Remove rim from pan. Serve cheesecake with toppings and crackers if desired. Yield: 24 servings.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.