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.

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.

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.

11: Fried Spaghetti Cake Lightly beat 2 eggs in a large bowl; stir in 3 cups cooked spaghetti, 1 cup grated Parmesan and 1/4 cup chopped parsley. Season with salt and pepper. Cook in a 10-inch skillet with olive oil until browned and crisp, 4 to 5 minutes per side. Cut into wedges. Serve with warm marinara sauce.

12: Mozzarella Dogs Bake frozen mozzarella sticks as the label directs. Put each in a toasted hot dog bun and top with warm marinara sauce and a slice of mozzarella or provolone. Broil until the cheese melts. Sprinkle with grated Parmesan.

13: Leftover Pizza Panini 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.

14: Artichoke French Bread Pizza 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.

15: Brie Quesadilla Spread mango chutney on 1 flour tortilla. Top with sliced Brie, thinly sliced jalapeno and another tortilla. Cook in a buttered skillet until the cheese melts and the tortilla is golden, 2 minutes per side. Cut into wedges.

16: Philly Cheesesteak Cook 8 ounces thinly sliced roast beef and 1 cup packaged crispy fried onions in butter in an ovenproof skillet until warmed through. Top with sliced American cheese and more fried onions; broil until the cheese melts. Pile on a split sub roll and top with pickled peppers.

17: Fried Meatloaf Bites Cut leftover meatloaf into 3/4-inch cubes. Dredge in flour, dip in beaten egg, then coat with panko. Deep-fry in 360 degree F vegetable oil until crisp, 2 to 3 minutes. Serve with 1/2 cup ketchup mixed with 2 tablespoons each brown sugar and hot sauce.

18: Meatball Parmesan Grilled Cheese 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.

19: Turkey Cuban Roll-Up Layer 2 slices each turkey and Swiss cheese on 1 flour tortilla, leaving a 1-inch border. Top with yellow mustard and chopped dill pickles. Roll up, brush with butter and place seam-side down on an oiled baking sheet; bake in a 400 degree F oven until golden and warmed through, about 10 minutes.

20: Mini Turkey Sandwiches Slice mini corn muffins in half; spread honey mustard on one side and mayonnaise on the other. Sandwich sliced Brie, turkey and pickles between the muffin halves.

21: Liverwurst Banh Mi Toss 1 small sliced carrot and 1/2 cucumber (cut into spears) with 2 tablespoons seasoned rice vinegar. Toast 1/2 split baguette; spread with mayonnaise. Sandwich sliced liverwurst, the vegetables, some cilantro, sliced jalapenos and Sriracha between the baguette halves. Cut into pieces.

22: Bologna and Cheese Toast Spread mayonnaise and Sriracha on 1 slice toasted bread; top with 1 slice cheddar cheese and 2 slices bologna. Broil until the cheese melts and the edges of the bologna are crisp, 2 to 3 minutes.

23: Chili Avocado Toast Mash 1 avocado with 2 teaspoons each rice vinegar and sambal oelek (Asian chili paste); season with salt. Spread on 4 slices toasted bread; top with toasted sesame seeds, cilantro and more sambal oelek.

24: Buffalo Ants on a Log 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.

25: Parmesan-Pepper Popcorn Toss 8 cups hot popcorn with 1/3 cup grated Parmesan, 1 teaspoon coarsely ground pepper and 1/2 teaspoon kosher salt.

26: Cajun Roasted Chickpeas Drain, rinse and pat dry one 15-ounce can chickpeas; toss with 1 tablespoon olive oil and 1 teaspoon each Cajun seasoning, kosher salt and pepper on a rimmed baking sheet. Broil, stirring occasionally, until lightly browned and crisp, 10 to 12 minutes; cool.

27: Tandoori Edamame 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.

28: Spicy Jalapeno Hummus Puree one 15-ounce can chickpeas (drained and rinsed) with 1 cup fresh cilantro, 1/4 cup each tahini, olive oil and water, 1 each minced jalapeno and small garlic clove, the juice of 2 limes, and 1 teaspoon each ground cumin and kosher salt.

29: Cheesy Egg in a Hole Cut a 2-inch hole out of a thick slice of challah bread. Melt butter in a nonstick ovenproof skillet over medium heat; add the bread and crack 1 egg into the hole. Cook until golden and set, about 2 minutes per side. Top with 2 slices American cheese and 2 strips crumbled cooked bacon. Broil until the cheese melts.

30: Egg-Sausage Fry-up Broil 4 breakfast sausages and 2 halved tomatoes, cut-side up, in an ovenproof skillet until golden. Add one 16-ounce can baked beans and crack in 2 eggs. Drizzle with olive oil and season with salt and pepper. Return to the broiler until the egg whites are set but the yolks are still runny, about 3 minutes.

31: Cinnamon Roll Egg Sandwich 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.

32: Smoked Salmon Bagel Bites Split 2 bagels; sandwich cream cheese and smoked salmon between the halves. Cut each into 8 pieces. Whisk 2 eggs, 1 cup milk and a pinch of salt. Add the bagels; soak 5 minutes. Drain; cook in a hot buttered skillet until browned, 3 minutes per side.

33: Berry-Almond Smoothie Blend 1 cup each almond milk and frozen mixed berries with 1/2 sliced frozen banana and 1 tablespoon almond butter in a blender. Top with granola.

34: Cereal Milkshakes Blend 1 pint vanilla ice cream and 1/2 cup milk in a blender. Add 3/4 cup fruity cereal; pulse until just combined. Divide between 2 glasses and top with more cereal.

35: Raspberry Floats Puree 1/2 cup each raspberries and water with 2 tablespoons sugar in a blender. Layer vanilla ice cream, the raspberry puree and more raspberries in 2 glasses. Top with cold seltzer.

36: Sweet Milk Toast Butter toasted white bread. Drizzle with sweetened condensed milk and sprinkle with pie spice.

37: Sprinkle Bread Generously butter 1 slice white bread. Finely grate white chocolate over the top, then cover with rainbow sprinkles.

38: French Toast Bagel Bites Cut 2 bagels into 1-inch pieces. Whisk 2 eggs with 1 cup milk, 2 tablespoons sugar, 1 teaspoon vanilla, 1/4 teaspoon each cinnamon and nutmeg, and a pinch of salt; add the bagels and soak 5 minutes. Drain, then cook in a hot buttered skillet until browned, 3 minutes per side. Serve with maple syrup.

39: Apple-Peanut Butter Nachos Spread 6 cups apple chips and 1 sliced raw apple on a large plate. Mix 1/2 cup plain yogurt with 2 tablespoons peanut butter; spoon over the apples. Drizzle with honey and top with granola and yogurt-covered raisins.

40: Cookies-and-Cream Dip Pulse 6 chocolate sandwich cookies in a mini food processor until coarsely chopped. Add 1 cup plain Greek yogurt; pulse until combined. Transfer to a bowl. Serve with sliced fruit for dipping.

41: Frozen Yogurt-Dipped Grapes Skewer grapes on toothpicks. Dip in vanilla yogurt and roll in chia seeds or chopped pecans to coat. Freeze on a parchment-lined baking sheet until set, about 20 minutes.

42: Tropical Shortcakes Mix 1 cup each cottage cheese and chopped tropical fruit (such as pineapple, mango, kiwi and/or papaya). Spoon into 6 shortcake shells and sprinkle with toasted shredded coconut.

43: Coconut-Covered Mango Slice mangoes into wedges and toss with lime juice. Press in toasted shredded coconut to coat.

44: Banana-Coconut Roll-Ups Generously butter 1 flour tortilla and sprinkle with cinnamon sugar. Roll and press 1 peeled banana in 2 tablespoons toasted shredded coconut; roll up in the tortilla. Cook in a buttered skillet, seam-side down first, turning, until browned, about 3 minutes. Slice into pieces.

45: Broiled Peaches Microwave 1 tablespoon butter with 2 tablespoons brown sugar in a microwave-safe bowl until melted. Place 3 halved, pitted peaches on a baking sheet and spoon the butter mixture over the tops. Broil until the tops of the peaches are golden, about 4 minutes. Top with mascarpone and drizzle with honey.

46: Shortcut Rice Pudding Heat 3/4 cup cold leftover rice with 1/2 cup water in a small skillet until the water is almost absorbed, about 5 minutes. Add 1/4 cup sweetened condensed milk and 2 tablespoons raisins; stir until thickened. Sprinkle with cinnamon.

47: Peanut Butter Cracker Truffles Pulse 1 sleeve butter crackers (about 30) in a food processor until finely ground. Add 1/2 cup each confectioners' sugar and creamy peanut butter; pulse to combine. Form into 1-inch balls (about 24), then roll in chocolate sprinkles to coat. Freeze on a baking sheet until firm, 5 minutes.

48: Chocolate-Almond Truffles Pulse 1/3 cup each almond butter, sliced almonds and confectioners' sugar in a food processor until smooth. Chill until firm, 30 minutes. Roll into 1-inch balls (about 12), then dip in melted dark chocolate. Transfer to a parchment-lined baking sheet and sprinkle with sea salt. Chill until set, about 20 minutes.

49: Nutty Strawberries Hull strawberries and scoop out a small hole in the center of each. Fill with almond butter, then press in chopped almonds.

50: Strawberries and Cream Popcorn 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.

Photography by Levi Brown