50 Late-Night Snack Recipes

1. BLT sandwich with waffles. Cook 2 slices of bacon in a large skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a plate lined with paper towels. Add 2 frozen waffles to the skillet and brown in the remaining fat for about 1 minute per side. Mix together 1/2 tablespoon mayonnaise and relisha and a little hot sauce; spread the mixture on 1 waffle. Top with bacon, lettuce leaves, and tomato slices; season with salt and pepper. Top with a second waffle.


2. Potato balls with spicy beans. Bake 1 pound (450 g) frozen potato balls according to package directions. Brown 4 ounces (110 g) ground beef in vegetable oil in a frying pan over medium-high heat; season with salt. Stir in 1 can (425 g) beans in chili sauce; cook until heated through. Spoon the meat mixture over the potato balls and top with warmed cheese sauce and chopped green onions.

3. Nachos with bacon and jalapenos. Place tortilla chips in a baking dish. Top with refried beans, sliced ​​pickled jalapeños, chopped fried bacon, and grated cheddar. Bake for 10 minutes at 200°C, until the cheese is melted. Top with sour cream. salsa and cilantro.

4. Nachos with beans and sausages. In a small saucepan, heat 1 cup of 1 can (16 oz) mini baked bean sausages. Spread corn chips in a baking dish. Top with the sausages and beans and sliced ​​American cheese; broil in the oven over high heat until the cheese is melted. Top with diced onion, relish, ketchup, and yellow mustard.

5. Pretzels with cheese. Break 3 thawed soft pretzels into small pieces; place in a 9-inch cast-iron skillet, sprinkle with water, and season lightly with salt. Bake in the oven at high heat for 1-2 minutes. Top with 1 cup each shredded sharp cheddar and Monterey Jack cheese; bake for about 2 minutes more, until the cheese is melted.

6. Chips with lime and sriracha sauce. Place plain potato chips (1/280-12 oz. bag) in a single layer on 2 baking sheets. Bake at 350°F (180°C) for about 5 minutes, until heated through and slightly shiny. Grate the zest of 2 limes over the chips and drizzle with Sriracha sauce; let cool.

7. Chips with fried corn. Finely chop 1/3 cup of roasted corn kernel snacks in a food processor. Arrange plain potato chips (1/280-310 g package) in a single layer on 2 baking sheets. Bake for about 5 minutes at 350°F (180°C), until heated through and slightly shiny. Toss with corn powder and 1/3 cup of shredded cheddar; let cool.


8. Dumplings with teriyaki sauce. Mix 1/4 cup mayonnaise with 2 teaspoons teriyaki sauce and 1/2 a small clove of grated garlic. Fry 10 frozen dumplings in a frying pan according to package directions. Drizzle with the mayonnaise mixture and Sriracha sauce.

9. Ramen with corn and miso soup. Boil 1 package of instant ramen noodles according to the manufacturer's directions (omit the seasoning packet). Drain. Bring 2 cups of water and 2 packets of instant miso soup mix to a boil along with 1/4 cup of frozen corn; pour over the noodles.

10. Spaghetti with garlic and anchovies. Cook 8 oz (230 g) spaghetti according to package directions. Reserve 1/4 cup (1/4 cup) of the cooking water and discard the rest. In a large skillet, sauté 8 sliced ​​garlic cloves in 1/4 cup (1/4 cup) olive oil for 3 minutes, until golden. Add 4 mashed anchovy fillets and 1/2 teaspoon (1/2 teaspoon) red pepper flakes, then add the spaghetti, reserved cooking water, and 1 tablespoon (15 g) butter. Sprinkle with Parmesan and parsley and toss to combine.

11. Spaghetti "pie". In a large bowl, lightly beat 2 eggs; 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 in olive oil for 4 to 5 minutes per side, until crisp and golden brown. Cut into slices. Serve warm. marinara sauce.

12. Hot dogs with mozzarella. Bake frozen mozzarella sticks as directed on the package. Place each on a toasted hot dog bun, top with warm marinara sauce and a slice of mozzarella or provolone. Broil in the oven at high heat until the cheese is melted. Sprinkle with grated Parmesan cheese.


13. Panini with pizza. Place sliced ​​roasted peppers and fresh basil between 2 cold pizza slices, cheese side down. Cook in a panini press for 3-4 minutes, until the cheese is melted and the crusts are golden brown.


14. Pizza baguette with artichokes. Combine 1/4 cup olive oil, 1 minced garlic clove, 1/2 teaspoon each red pepper flakes, dried oregano, and salt; spread on a halved mini baguette. Top with 1/2 cup each ricotta, sliced ​​marinated artichoke hearts, and shredded mozzarella; broil in the oven until the cheese is golden brown and bubbly. Sprinkle with parsley.

15. Quesadilla with brie cheese. Spread it mango chutney For 1 wheat tortilla, top with sliced ​​Brie cheese, thinly sliced ​​jalapeño, and another tortilla. Cook in a skillet with butter until golden brown and the cheese is melted, 2 minutes per side. Cut into triangles.

16. Philadelphia cheesesteak. In an ovenproof skillet, heat 8 ounces (230 grams) of thinly sliced ​​roast beef and 1 cup (1 cup) of store-bought crispy fried onions with butter. Top with slices of American cheese and more crispy fried onions; broil until the cheese is melted. Place on a split bun and top with pickled peppers.

17. Deep-fried meatloaf snack. Cut the remaining meatloaf into 2 cm cubes. Roll in flour, dip in beaten egg, then bread panko breadcrumbsDeep-fry in vegetable oil for 2-3 minutes at 180°C until crispy. Serve with 1/2 cup ketchup mixed with 2 tablespoons brown sugar and 2 tablespoons hot sauce.


18. Hot cheese sandwiches with meatballs. Combine 2 tablespoons of softened butter and grated Parmesan cheese; spread on 2 slices of white bread. Layer the sliced ​​meatballs, butter side out, with a little marinara sauce and grated mozzarella between them. Pan-fry for 3-4 minutes per side until golden brown.

19. Cuban-style turkey rolls. Layer 2 slices of turkey and 2 slices of Swiss cheese on 1 wheat tortilla, leaving a 1-inch border. Top with yellow mustard and sliced ​​dill pickles. Roll the tortilla, brush with butter, and place seam-side down on a greased baking sheet; bake at 400°F (200°C) for about 10 minutes, until golden brown.

20. Mini Turkey Sandwiches. Cut it mini corn muffins Spread honey mustard on one half and mayonnaise on the other. Assemble the sandwiches with slices of brie, turkey, and pickles.

21. Banh mi with liver sausage. Toss 1 small sliced ​​carrot and 1/2 a julienned cucumber with 2 tablespoons rice vinegar, sugar, and salt. Toast 1/2 a baguette, cut in half, and spread with mayonnaise. Layer liver sausage slices, vinegared vegetables, some cilantro, jalapeño slices, and Sriracha sauce between the baguette halves. Cut into pieces.

22. Toasts with Bolognese sausage. Spread mayonnaise and Sriracha sauce on a slice of toasted bread; top with 1 slice of cheddar and 2 slices of bologna. Broil in the oven at high heat for 2-3 minutes, until the cheese is melted and the edges of the bologna are crispy.

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


24. Appetizer "Ants on Logs". Mix 170 g of cream cheese, 2 tbsp. ranch dressing and a little hot sauce; spread on celery sticks. Top with crumbled fried bacon and grated carrots.

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

26. Cajun-Spiced Chickpeas. Drain a 14-ounce (425 g) can of chickpeas, rinse, and pat dry. On a rimmed baking sheet, toss the chickpeas with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of salt. Cajun spices, salt and pepper. Bake under high heat for 10-12 minutes, stirring occasionally, until crisp and lightly browned; cool.


27. Edamame beans with tandoori paste. Prepare edamame beans in the pod (14 oz. package) according to the manufacturer's instructions; drain in a colander. Whisk 2 tablespoons tandoori paste with 1 tablespoon water; toss with the edamame and spread on a foil-lined baking sheet. Bake over high heat for about 6 minutes. Drizzle with lemon juice and sprinkle with flaky sea salt.

28. Spicy Jalapeno Hummus. Puree 1 1/4 lb. can of chickpeas (drained and rinsed) with 1 cup fresh cilantro, 1/4 cup each tahini, olive oil, and water, 1 minced jalapeño, a small clove of garlic, the juice of 2 limes, 1 teaspoon each ground cumin, and salt.

29. Scrambled eggs in bread with cheese. Cut a 2-inch (5 cm) hole in the center of a thick slice of challah bread. Melt the butter in an ovenproof skillet over medium heat; add the bread and crack an egg into the hole. Cook for about 2 minutes on each side, until golden brown and just set. Top with 2 slices of American cheese and 2 strips of crumbled bacon. Bake in the oven at high heat until the cheese melts.

30. Scrambled eggs with sausages and beans. In an ovenproof skillet, broil 4 sausages and 2 halved tomatoes (cut side up) until golden brown. Add 1 lb (450 g) can of baked beans and crack 2 eggs into the broiler. Drizzle with olive oil and season with salt and pepper. Return to the oven and cook for about 3 minutes, until the whites are set but the yolk is still runny.


31. Egg and cinnamon roll sandwich. Fry a slice of bacon in an ovenproof skillet until crisp. Transfer to a plate. Crack 1 egg into the pan and cook for 3-4 minutes, until the white is set but the yolk is still runny. Top with a slice of cheddar; bake at 350°F (190°C) until the cheese is melted. Serve the bacon and eggs on a halved cinnamon roll.

32. Bagel with smoked salmon. Halve 2 bagels and sandwich cream cheese and smoked salmon between them. Cut each bagel into 8 pieces. Whisk 2 eggs, 1 cup milk, and a pinch of salt. Add the bagels; let rest for 5 minutes. Drain, then cook in a hot skillet with butter for 3 minutes per side, until golden brown.

33. Berry-almond smoothie. In a blender, combine 1 cup each almond milk and frozen mixed berries with 1/2 a sliced ​​frozen banana and 1 tablespoon almond butter. Sprinkle with granola.

34. Milkshakes with breakfast cereal. Combine 500 ml of vanilla ice cream and 1/2 cup of milk in a blender. Add 3/4 cup of fruit cereal; blend lightly to combine. Divide between 2 cups and top with more cereal.

35. Raspberry Float Cocktail. In a blender, puree 1/2 cup each raspberries and water with 2 tablespoons of sugar. In 2 glasses, layer vanilla ice cream, raspberry puree, and a few raspberries. Top with cold sparkling water.

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

37. Bread with butter and chocolate. Generously butter a slice of white bread. Finely grate white chocolate over the top, then top with rainbow sprinkles.

38. Mini toasted bagels in batter. Cut 2 bagels into 1-inch pieces. Whisk together 2 eggs, 1 cup milk, 2 tablespoons sugar, 1 teaspoon vanilla, 1/4 teaspoon each cinnamon and nutmeg, and a pinch of salt; dip bagels in the mixture and let sit for 5 minutes. Drain, then cook in a hot skillet with butter until golden brown, 3 minutes per side. Serve with maple syrup.

39. Apple nachos with peanut butter. On a large plate, arrange 6 cups apple chips and 1 sliced ​​apple. Mix 1/2 cup plain yogurt and 2 tablespoons peanut butter; spoon over the apples. Drizzle with honey, sprinkle with granola, and yogurt-dipped raisins.

40. Yogurt dip with cookies. In a mini food processor, process 6 chocolate sandwich cookies until coarsely chopped. Add 1 cup plain Greek yogurt. Transfer to a bowl. Serve with fruit slices for dipping.

41. Frozen grapes in yogurt. Thread grapes onto toothpicks. Dip in vanilla yogurt and roll in chia seeds or chopped pecans. Freeze on a parchment-lined baking sheet for about 20 minutes until set.

42. Shortbread cakes with fruits. Combine 1 cup each of cottage cheese and chopped tropical fruit (such as pineapple, mango, kiwi, and/or papaya). Spoon the mixture into shortcrust pastry shells and sprinkle with toasted coconut.

43. Mango in coconut flakes. Slice the mango into wedges and toss with lime juice. Press down and roll in toasted coconut to coat.

44. Banana and coconut roll. Generously butter 1 wheat tortilla and sprinkle with cinnamon sugar. Roll 1 peeled banana in 2 tablespoons toasted coconut, pressing down; roll the tortilla into a log. Cook in a buttered skillet (seam side down first), turning, until golden brown, about 3 minutes. Slice.

45. Baked peaches. In a microwave-safe bowl, microwave 1 tablespoon (15 g) of butter with 2 tablespoons of brown sugar until melted. Place 3 halved, pitted peaches on a baking sheet and spoon the butter mixture over the top. Cook over high heat for about 4 minutes, until the tops of the peaches are golden brown. Top with mascarpone cheese and drizzle with honey.

46. ​​Quick rice pudding. Heat 3/4 cup cold cooked rice with 1/2 cup water in a small skillet for about 5 minutes, until the water is almost completely absorbed. Add 1/4 cup sweetened condensed milk and 2 tablespoons raisins; stir until thickened. Sprinkle with cinnamon.

47. Peanut Butter Cracker Truffles. In a food processor, process 1 package of butter graham crackers (about 30) until crumbly. Add 1/2 cup each powdered sugar and peanut butter; process until smooth. Form into 1-inch balls (about 24), then roll in chocolate sprinkles, coating. Place on a baking sheet in the freezer for 5 minutes, or until firm.

48. Chocolate-almond truffles. In a food processor, puree 1/3 cup each almond paste, sliced ​​almonds, and powdered sugar until smooth. Refrigerate for 30 minutes until set. Form into 1-inch balls (about 12) and dip in melted dark chocolate. Transfer to a parchment-lined baking sheet and sprinkle with sea salt. Refrigerate until set, about 20 minutes.

49. Strawberries with almonds. Remove the stems from the strawberries and make a small hole in the center of each berry. Fill with almond paste, then press sliced ​​almonds on top.


50. Strawberry popcorn. In a mini food processor, pulse 1/2 cup freeze-dried strawberries and 3 tablespoons powdered sugar until finely ground. Drizzle 8 cups of hot popcorn with 2 tablespoons melted butter and sprinkle with the strawberry-sugar mixture; pulse to combine. Add 1/2 cup each white chocolate chips and freeze-dried strawberries and pulse again.