50 Late-Night Snacks

Find a new way to satisfy your midnight cravings.

Category:
Snack
Insert and Spread_ Late Night Snacks

Waffle BLT (No. 1)

1. Waffle BLT Cook 2 slices bacon in a large skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate. Add 2 frozen waffles to the skillet and cook in the drippings until golden, about 1 minute per side. Stir together 1/2 tablespoon each mayonnaise and relish, and a dash of hot sauce; spread on 1 waffle. Top with the bacon, lettuce leaves and sliced tomato; season with salt and pepper. Top with the remaining waffle.

Insert and Spread_ Late Night Snacks

Chili-Cheese Tater Tots (No. 2)

2. Chili-Cheese Tater Tots Bake 1 pound frozen Tater Tots as the label directs. Brown 4 ounces ground beef in vegetable oil in a skillet over medium-high heat; season with salt. Stir in one 15-ounce can chili beans; cook until warmed through. Spoon the beef mixture over the Tater Tots and top with warmed cheese sauce and sliced scallions.

3. Bacon-Jalapeno Nachos Spread tortilla chips in a baking dish. Top with refried beans, chopped pickled jalapenos, chopped cooked bacon and shredded cheddar. Bake in a 400 degree F oven until the cheese melts, 10 minutes. Top with sour cream, salsa and cilantro.

4. Franks-and-Beans Nachos Warm 1 cup cocktail sausages with one 16-ounce can baked beans in a small saucepan. Spread corn chips in a baking dish. Top with the franks-and-beans mixture and sliced American cheese; broil until the cheese melts. Top with diced white onion, relish, ketchup and yellow mustard.

5. Cheesy Pretzels Tear 3 thawed frozen soft pretzels into small pieces; spread in a 9-inch cast-iron skillet and sprinkle with water and salt. Broil until warmed through, 1 to 2 minutes. Top with 1 cup each grated sharp cheddar and Monterey Jack cheese; broil until the cheese melts, about 2 more minutes.

6. Sriracha-Lime Potato Chips Spread one 10- to 11-ounce bag plain potato chips in a single layer on 2 baking sheets. Bake in a 350 degree F oven until warmed and slightly shiny, about 5 minutes. Grate the zest of 2 limes over the chips and drizzle with Sriracha; cool.

7. Corn Nut Potato Chips Finely grind 1/3 cup corn nuts in a food processor. Spread one 10- to 11-ounce bag plain potato chips in a single layer on 2 baking sheets. Bake in a 350 degree F oven until warmed and slightly shiny, about 5 minutes. Toss with the corn-nut dust and 1/3 cup grated cheddar; cool.

Insert and Spread_ Late Night Snacks

Teriyaki Dumplings (No. 8)

8. Teriyaki Dumplings Mix 1/4 cup mayonnaise with 2 teaspoons teriyaki sauce and 1/2 small grated garlic clove. Pan-fry 10 frozen dumplings as the label directs. Drizzle with the mayonnaise mixture and Sriracha.

9. Miso-Corn Ramen Cook 1 package instant ramen noodles as the label directs (omit the seasoning packet). Drain. Bring 2 cups water and 2 envelopes instant miso soup mix to a boil with 1/4 cup frozen corn; pour over the noodles.

10. Quick Garlic Pasta Cook 8 ounces spaghetti as the label directs. Reserve 1/4 cup cooking water, then drain. Saute 8 sliced garlic cloves in 1/4 cup olive oil in a large skillet until golden, 3 minutes. Add 4 mashed anchovy fillets and 1/2 teaspoon red pepper flakes, then add the spaghetti, reserved cooking water and 1 tablespoon butter; sprinkle with Parmesan and parsley and toss.