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Late Night Snack Cookies

Late Night Snack Cookies

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These yummy chocolate chip cookies are crammed with all your late night hosts’ favorite snack foods – like chewy, chocolatey caramels, salty potato chips, and crunchy waffle cones.MORE+LESS-

Make with

Betty Crocker Cookies


pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix


round chewy caramels in milk chocolate (from 12-oz bag), unwrapped and coarsely chopped


cups potato chips, coarsely crushed (about 2 cups crushed)


waffle cones, coarsely crushed (about 1 1/2 cups crushed)

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  • 1

    Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line cookie sheets with cooking parchment paper.

  • 2

    In medium bowl, stir cookie mix, butter and egg until soft dough forms. Add caramels, potato chips and waffle cones; stir until well-mixed (dough will be thick). Onto parchment-lined cookie sheets, drop dough by 1/4 cupfuls about 2 inches apart; flatten to about 1/2 inch thickness.

  • 3

    Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks to cool completely. Store covered at room temperature.

No nutrition information available for this recipe

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 10
  • Easy
Wallace Ann Whatley

Step 1

Preheat the oven to 325°F and grease a cookie sheet or an 8x8 pan and set it aside. Then, add the flour, salt and sugar into a bowl and whisk them together.

Step 2

Add the cold butter to the dry ingredients and mix the butter in with your hands (similar to how you'd make biscuits). The texture should be like thick sand.

Step 3

Take the dough out of the bowl and put it onto a greased cookie sheet. I prefer to wrap the dough in cling wrap first to form a log, which makes the dough easier to handle. Now, spread out the dough evenly on the pan. You can also opt to sprinkle sugar on top of the dough to give it an extra touch of sweetness.

Step 4

Place the cookie sheet into the preheated oven and bake for 30 minutes or until golden brown. When finished baking, take the cookies out of the oven and let them cool for about 5 minutes. While still warm, cut the cookies on the pan and allow them to cool. All that's left now is to share the cookies with friends or eat them all by yourself (I'm not judging).

9 Healthy Midnight Snacks

1. Simple Hummus Recipe

A rainbow of sliced veggies satisfies your cravings for crunch, but they’re even better with a side of creamy, salty hummus for dipping.

This fresh, simple hummus recipe is bursting with flavor and delivers protein to keep your hunger pangs at bay. Prepare the hummus ahead of time and store in the fridge so you’ll be ready when you need a snack.

Find the recipe here: Nadia’s Healthy Kitchen

2. Grain-Free Granola

Store-bought granola can be anything but healthy, but this grain-free, gluten-free version is a nutritious way to quiet late-night hunger.

Nuts are filling and offer heart-healthy fats, and pumpkin seeds are loaded with magnesium for improved sleep. Add in any superfood extras you like – chia seeds, hemp seeds, or flax seeds, for even more nutritional boost.

Find the recipe here: The Primalist

3. Peanut Butter Banana Ice Cream

If ice cream is your midnight craving go-to, one simple switch can save you major calories from fat and sugar. Subbing in frozen bananas for ice cream is a smart move, and you’ll never miss the real thing once you get a taste of this indulgent treat!

Find the recipe here: The Endless Meal

4. Apple and Almond Butter Bites

There’s nothing wrong with a plain apple, but add some protein-rich almond butter and a sprinkle of extras for a fun midnight treat.

A dash of cinnamon, a few cacao nibs, hemp seeds – there are so many ways to get a tasty crunch while sneaking in some antioxidants before bed.

Find the recipe here: Paleo Leap

5. Spicy Garlic Oven-Roasted Chickpeas

If you’re used to dipping into an endless bag of chips, make these crispy roasted chickpeas instead. Keep it simple with salt and pepper or toss on a flavorful spice blend of paprika, cayenne, garlic and onion powder to liven up your evening.

Chickpeas offer up protein and fiber, and are a good bet to snuff out your late-night munchies. Make this change and your body will thank you.

Find the recipe here: Yuri Elkaim

6. Blueberry Almond Chia Pudding

Chia pudding isn’t just for breakfast. Prepare this blueberry almond chia pudding ahead of time and keep in the fridge for when the munchies strike.

Chia’s nutritional value includes high antioxidant levels, heart-healthy fatty acids, and they are packed with minerals, protein, and fiber.

Find the recipe here: Joyful Healthy Eats

7. Perfect Protein Energy Balls

If you’ve been caught sneaking cookies from the cookie jar, we’ve got a healthy solution.

Just one of these protein balls is so much more filling than a traditional cookie. They’re loaded with fiber and protein to keep you feeling full, and have a touch of natural sweetness from medjool dates.

They also keep in the fridge for 10 days, so you can make up a batch for the whole week.

Find there recipe here: My Food and Happiness

8. Cherry Bakewell Protein Smoothie

Not only is this smoothie delicious, it’ll send you off into dreamland.

Cherries contain melatonin, a compound that regulates your body’s internal clock. So go ahead – enjoy an incredible antioxidant-rich smoothie that’s the perfect pre-bedtime snack.

Find the recipe here: The Road to Less Cake

9. Dessert Grape Clusters

There’s no way to disguise a chocolate craving, but you don’t need to eat a whole candy bar just to satisfy your sweet tooth.

Dark-chocolate-dipped grapes are a healthy way to get your chocolate fix. This sweet treat is chock full of antioxidants, but you’ll be too busy enjoying these little jewels to be concerned with nutrition.

Find the recipe here: Minimally Invasive

Healthy Snacks, Anytime

If you are looking to improve your snack game, you’ll want to check out the FREE Healthy Desserts eBook, which features eight gluten- and dairy-free desserts that are low in sugar … but they are so tasty you’ll swear they’re bad for you.

Download now by clicking the banner below!

Yuri Elkaim is one of the world’s most trusted health and fitness experts. A former pro soccer player turned NYT bestselling author of The All-Day Energy Diet and The All-Day Fat Burning Diet, his clear, science-backed advice has transformed the lives of more than 500,000 men and women and he’s on a mission to help 100 million people by 2040. Read his inspiring story, “From Soccer to Bed to No Hair on My Head” that started it all.

50 Late-Night Snacks

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)

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.

Insert and Spread_ Late Night Snacks

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.

Insert and Spread_ Late Night Snacks

Leftover Pizza Panini (No. 13)

Leftover Pizza Panini (No. 13)

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.

Insert and Spread_ Late Night Snacks

Artichoke French Bread Pizza (No. 14)

Artichoke French Bread Pizza (No. 14)

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.

Insert and Spread_ Late Night Snacks

Meatball Parmesan Grilled Cheese (No. 18)

Meatball Parmesan Grilled Cheese (No. 18)

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.

Insert and Spread_ Late Night Snacks

Buffalo Ants on a Log (No. 24)

Buffalo Ants on a Log (No. 24)

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

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.

Insert and Spread_ Late Night Snacks

Cinnamon Roll Egg Sandwich (No. 31)

Cinnamon Roll Egg Sandwich (No. 31)

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.

Insert and Spread_ Late Night Snacks

Strawberries and Cream Popcorn (No. 50)

Strawberries and Cream Popcorn (No. 50)

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.

Snacking Vs. Night Eating Syndrome

Have you ever found yourself secretly eating large amounts of food at night, even though you weren’t really hungry to begin with? Did you feel guilty afterward, only to repeat it again the following night? This type of behavior could be a sign of a serious condition that affects more than 1.5% of the population.

Night eating syndrome (NES) is a type of eating disorder that was originally described in 1955 and is now part of the DSM-5 list of feeding and eating disorders. While this condition does occur more commonly in individuals who are obese or overweight, this isn’t always the case. Night eating syndrome is characterized by the following behaviors:

  • Delayed circadian pattern of food intake
    • 25% of food eaten after the evening meal
    • Lack of desire to eat in the morning
    • Skipping breakfast 4 or more mornings a week
    • Waking in the night to eat 2 or more times a week
    • Memory of evening and overnight eating the next day
    • Belief that eating is necessary to be able to sleep
    • Eating at night despite not being hungry
    • Lack of control over eating behavior
    • Eating large amounts in one sitting
    • Delayed sleep onset or frequent waking 4 or more nights a week
    • Insomnia
    • Depression, especially in the evening
    • Anxiety
    • Guilt and shame nocturnal eating [1]

    There are multiple factors that may contribute to the development of night eating syndrome, some physical and some emotional. Genetics, problems with the sleep-wake cycle, and abnormal hormone levels are all believed to play a role. Obesity and a history of mental health issues or substance abuse may increase the likelihood of developing NES as well.

    Just like most other eating disorders, treatment for night eating syndrome includes a combination of therapies such as cognitive behavioral therapy, nutritional support, and strategies aimed at changing beliefs around eating and sleep.

    4. Popcorn Snack Mix

    For those that prefer a savory snack late at night, popcorn is a great, satisfying go-to. Combining popcorn with pistachios and semi-sweet chocolate chips makes this a healthy late-night snack that won't derail your day of mindful eating.

    Nuts (pistachios, included) are a great source of healthy unsaturated fats, according to the Mayo Clinic. Unsaturated fat is not only filling but may even benefit your heart health by helping to lower LDL (bad) cholesterol. Not to mention, eating nuts has been associated with lower levels of inflammation in the body.

    Get the Popcorn Snack Mix recipe and nutrition info here.

    11 Late-Night Snack Recipes for When You Can’t Wait Until Morning

    Matt Taylor-Gross

    It’s the middle of the night and you stare your clock: it reads, midnight snack time. You tip-toe down to the kitchen, crack open the fridge, but there’s nothing there! Don’t let this happen to you: there are so many simple and satisfying dishes to make when you’ve got the late-night munchies.

    Food sometimes tastes better when it’s made, with love, in the middle of the night. Easy snacks from around the world, like Indian snack recipes and Taiwanese street snacks, can be repurposed into delicious after-hours grub. After a night of revelry, there’s nothing better to soak up the booze with than these upgraded bar bites. Need something quick and easy? Pasta recipes come together especially well even if you’re still half-asleep. Whether you’re tossing and turning in bed, fueling up for a late night of work, or just spending an endless evening in the kitchen, here are the 11 best late night snacks to make.

    This elemental pasta classic is a ubiquitous first course in Rome’s trattorias, but was at one time served at the end of the meal, a tradition that is now lost. As with all simple dishes, using the highest-quality ingredients is crucial to achieving the best flavor. Get the recipe for Spaghetti Carbonara »

    Chicken Quesadillas

    A homemade Mexican spice rub adds a gentle heat to the chicken and peppers in this uncomplicated dish. Get the recipe for Chicken Quesadillas »

    Cuban Medianoche Sandwich

    With roast pork, ham, Swiss cheese, and pickles, it’s almost identical to a Cuban sandwich, save for the bread, a sweet egg load that’s similar to challah. Get the recipe for Cuban Medianoche Sandwich »

    Mexican Scrambled Eggs

    This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Get the recipe for Mexican Scrambled Eggs »

    Crostini Di Scampi (Shrimp and Rosemary Crostini)

    Shrimp are sautéed in smoky bacon fat and served simply on grilled bread with rosemary for this popular snack at Venice, Italy’s Da Fiore restaurant.
    See the recipe for Crostini Di Scampi (Shrimp and Rosemary Crostini) »

    Pasta Cacio e Pepe (Cheese and Pepper Pasta)

    Less is more in an elemental Roman pasta dish which takes its spiciness from cracked black pepper toasted in oil. Get the recipe for Pasta Cacio e Pepe (Cheese and Pepper Pasta) »

    Pork Roll Breakfast Sandwich

    Pork Roll Breakfast Sandwich

    Real Deal Ignacio-Style Nachos

    The man’s name was Ignacio Anaya. His nickname was Nacho. When asked what he called the dish he’d just wiped up, Ignacio replied, “Nacho’s especiales.” A balance of pickly, salty, cheesy, and crisp, this recipe—inspired by the Anaya’s—shows that simple can be preferable when it comes to nachos. Get the recipe for Real Deal Ignacio-Style Nachos »

    Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)

    Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)

    Apple & Sausage Macaroni and Cheese

    Mac and Cheese with Sausage and Apple Casserole

    What are late-night wedding snacks?

    These snacks are similar to the classic wedding appetizers and hors d'oeuvres&mdashthe main difference is that they're served toward the end of your wedding reception, instead of during cocktail hour or dinner. Your late-night snacks should also be small and fairly easy to grab and go, allowing guests to continue mingling or head straight back to the dance floor. Bite-sized foods and party foods, like mini hot dogs, slices of pizza, french fries, and doughnuts are some of the most popular wedding finger food ideas, but this is an opportunity to get creative and serve any snack that you simply can't do without on your big day.

    Amy Schumer (and Son Gene!) Make Her Ultimate Late-Night Snack In Preview of Her New Cooking Show

    Amy Schumer is on her way to becoming an incredible chef.

    Amy Schumer Learns to Cook, the new cooking show starring Schumer and her husband, chef Chris Fischer, is coming to the Food Network on May 11. The pair shot all eight episodes in their home and each is filled with humor, good food, and special guest appearances from the couple&aposs son, Gene.

    "Watching Amy and Chris is intimate, real, fun and just great TV," said Courtney White, President, Food Network in a press release. "The nanny holds the camera, as Chris makes incredibly delicious food and Amy&aposs sharp wit delivers laugh out loud moments all the way through.

    In a sneak preview clip from the second episode, the pair make some of their favorite late-night treats — fried rice, chicken wings, and peanut butter cup cookies.

    While Fischer does most of the cooking, the Trainwreck star does help out in small ways, from putting the cookie dough on the pan to turning off the oven timer. As with every beginner chef, there are some mishaps too, like accidentally taking a huge bite out of the log of raw cookie dough — oops.

    Fischer isn&apost the only one serving up good recipes though. Schumer shares her ultimate late-night snack: buttered Matzah with salt.

    "Spread a nice, thick layer of butter — cause be real with yourself, you&aposre already having butter. Live your life," she says.

    Along the way, Schumer learns a few cooking techniques, like the chiffonade cut, a slicing technique used on leafy veggies and herbs. Fischer chiffonades a shallot and parsley, which become the start of a wing sauce. By stirring together the shallots and parsley with salt, lemon juice, and plain yogurt they create a mouthwatering sauce.

    Schumer seems thrilled to finally learn how to make wings. "Knowing how to make wings is so exciting to me," she says. They enjoy wings as a family often, and now Schumer can pitch in and help!

    One thing Schumer is already an expert on is cocktail making. She crafts the perfect Moscow mule to go with their meal. If you&aposre really trying to impress someone, she thinks this meal is the perfect way to do that. Bon appetite.

    Peanut Butter Cookies – Tasty ‘any time’ snack

    />by Irene Muller

    Dip them in your coffee, grab a few on your way out or enjoy as a guilty late-night snack. These peanut butter cookies are perfect at any time of the day. They are crunchy and filled with so much flavour that it is impossible to stop after one cookie.

    The best part is that this recipe is failproof. So, even if you do not often bake cookies, this recipe will not fail you. Those of us with a sweet tooth will love these peanut butter cookies. However, if you like your cookies a bit less sugary, you can reduce the amount of sugar, or just add a pinch of salt to the dough. Use smooth or crunchy peanut butter to prepare these tasty bites. The crunchy peanut butter will add some extra crunch to the texture of the cookies.

    This recipe is so quick that you can have these cookies ready in less than 30 minutes. If you have some extra time on hand, it is a good idea to chill the dough for about 3 hours before baking the cookies. This will enhance the shape of the cookies. This recipe is the perfect way to get the little ones active in the kitchen. They will love baking these peanut butter cookies.