50 Late-Night Snack Recipes

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Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Waffle BLT (No. 1)

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.

Photography by Levi Brown

Chili-Cheese Tater Tots (No. 2)

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.

Teriyaki Dumplings (No. 8)

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.

Leftover Pizza Panini (No. 13)

Sandwich chopped roasted peppers and fresh basil between 2 slices cold pizza, cheese sides in. Cook in a panini press until the cheese melts and the crusts are golden, 3 to 4 minutes.

Artichoke French Bread Pizza (No. 14)

Combine 1/4 cup olive oil, 1 minced garlic clove and 1/2 teaspoon each red pepper flakes, dried oregano and kosher salt; brush on a split small baguette. Top with 1/2 cup each ricotta, chopped marinated artichoke hearts and shredded mozzarella; broil until the cheese is browned and bubbling. Top with parsley.

Meatball Parmesan Grilled Cheese (No. 18)

Combine 2 tablespoons each softened butter and grated Parmesan; spread on 2 slices white bread. Sandwich sliced meatballs, some marinara sauce and shredded mozzarella between the bread, buttered sides out. Cook in a skillet until golden, 3 to 4 minutes per side.

Buffalo Ants on a Log (No. 24)

Mix 6 ounces cream cheese, 2 tablespoons ranch dressing and a dash of hot sauce; spread on celery sticks. Top with cooked crumbled bacon and shredded carrots.

Tandoori Edamame (No. 27)

Cook one 14-ounce bag edamame in pods as the label directs; drain. Whisk 2 tablespoons tandoori paste with 1 tablespoon water; toss with the edamame and spread on a foil-lined baking sheet. Broil until charred, about 6 minutes. Drizzle with lemon juice and sprinkle with flaky sea salt.

Cinnamon Roll Egg Sandwich (No. 31)

Cook 1 slice bacon in an ovenproof skillet until crisp. Remove to a plate. Crack 1 egg into the skillet and cook until the white is set but the yolk is still runny, 3 to 4 minutes. Top with 1 slice cheddar; bake in a 375 degree F oven until melted. Serve the egg and bacon on a split cinnamon roll.

Strawberries and Cream Popcorn (No. 50)

Pulse 1/2 cup freeze-dried strawberries and 3 tablespoons confectioners' sugar in a mini food processor until powdery. Drizzle 2 tablespoons melted butter over 8 cups hot popcorn and sprinkle with the strawberry sugar; toss. Add 1/2 cup each white chocolate chips and freeze-dried strawberries and toss.