[1] A conventional submarine. Save carbs with the cucumber versions below (photo courtesy Wikimedia).

How cute are these bites, from Pierce Abernathy of Tasty.co?

A better-for-you snack for the Super Bowl or other nibbling occasions, the concept puts submarine and other sandwich fillings between cucumber halves instead of bread.

 
Click through to the recipes, or create your own:

Sweet and spicy, with brown sugar and sriracha sauce, this bacon snack recipe comes to us from actress Valerie Bertinelli, who recently published Valerie’s Home Cooking (photo #2).

She calls the recipe Brown Sugar Sriracha Bacon Bites Candy. Taste-wise, it’s an irresistible collaboration of sweet, spicy, and savory.

“It’s one of my favorite appetizers to make for a cocktail party,” says Valerie. “They always go fast. These bacon bites also package well, so I’ve made them in advance and given them to people as yummy gifts.”

Prep time is 10 minutes, and total time is 1 hour.

> The history of Sriracha sauce.
 
 
RECIPE: BROWN SUGAR SRIRACHA BACON BITES CANDY

Ingredients

 
Preparation

1. PREHEAT the oven to 325°F. Stir together the sriracha and brown sugar in a medium bowl; add the bacon pieces and toss to coat. Set aside.

2. LINE a large rimmed baking sheet with aluminum foil; place a wire rack over the foil. Spray the rack liberally with cooking spray. Place the bacon pieces in a single layer on the rack.

3. BAKE the bacon until almost crisp, about 45 minutes. During the last 5 minutes, sprinkle the bacon evenly with the toasted sesame seeds and black sesame seeds.

4. REMOVE from the oven and cool for 5 to 8 minutes, moving the bacon pieces slightly on the rack every 2 minutes to prevent sticking. The bacon will crisp more as it cools.

[2] Get your copy.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

That’s rose, not rosé, referring to the color of this drink recipe from Suerte Tequila.

Even if you have no plans for Valentine’s Day, whip up one of these and you’ll have a special occasion.

It’s a tequila-and-prosecco cocktail with pomegranate juice and simple syrup. If you like things less sweet, you can leave out the simple syrup.
 
RECIPE: SPARKLING ROSE COCKTAIL

Ingredients Per Drink

1. COMBINE the juice, tequila and simple syrup in a cocktail shaker filled with ice. Shake vigorously and pour into a champagne flute.

2. TOP with prosecco, garnish and serve.

NOTE: You may want more than one!
  

January 31st is National Hot Chocolate Day.

We have two recipes for you, plus:

 
 
RECIPE #1: MOCHA HOT CHOCOLATE

This recipe is a hit with lovers of coffee and chocolate. Legend has it that the original mocha coffee beans from Yemen had distinct chocolatey flavor; hence the name mocha when the two distinct flavors were combined in beverages and desserts.

Those coffee beans were exported through the Yemeni port of Al-Makha, which was subsequently transliterated to mokka and mocha.

For a richer beverage with either recipe, substitute milk for the water.

Ingredients For 8 One-Cup Servings

 
Preparation
1. PLACE coffee in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker. Add water to coffee maker; brew as directed. Stir in peppermint extract if desired.

2. MICROWAVE half-and-half and chocolate in medium microwavable bowl on HIGH 2 to 3 minutes or until heated through, stirring halfway through cook time. Stir until chocolate is completely melted and mixture is smooth. Stir into brewed coffee.

[2] Non-dairy hot chocolate made with yummy coconut milk.

Turn hot cocoa from a mix into a luxurious treat by preparing it with coconut milk. You can make a spicy version with pumpkin pie spice, or layer on the coconut flavor with coconut extract and a coconut garnish.

Ingredients For Four 1/2-Cup Servings

 
Preparation

1. HEAT the coconut milk and water in small saucepan until hot (not boiling). Remove from the heat.

2. WHISK in the hot cocoa mix and pumpkin pie spice or extract, until dissolved. Garnish as desired and serve immediately.
  

How to make ribs taste even better? Cut the sweetness of the barbecue sauce with bourbon!

For Super Bowl fare, we couldn’t resist these ribs: the personal recipe of Fred Noe, Jim Beam’s master distiller and global ambassador.

June 14th is National Bourbon Day. July 14th is National Barbecued Spareribs Day. September 3rd is National Baby Back Ribs Day. And for a ribs lover, every day can be a ribs celebration.
 
 
FRED’S SMOKEHOUSE RIBS

Ingredients For 6 to 8 Servings

 
Preparation

1. PREHEAT the oven to 325°.

2. COMBINE the vegetable oil, onions and garlic in a large pot over high heat. Cook until lightly browned, about 3 to 4 minutes.

3. ADD the bourbon and cook over medium heat until there are about 2 tablespoons of liquid left in the pan. Add the brown sugar, molasses, vinegar, ketchup, water, soy sauce, chipotle powder, salt and pepper and simmer over low heat for 2 hours.

4. SEASON the ribs with salt and pepper and sear them in large sauté pan on high heat until golden. Once the ribs are browned, transfer to a large casserole dish and pour ½ of the BBQ sauce over the top. Cover the pan with foil and bake in the oven for 2½ hours. When ribs are done cooking…

5. REMOVE from the pan and serve alongside the remaining BBQ sauce. Garnish with chopped parsley and scallions.
 
 
COLE SLAW RECIPES