Spice things up with this hot and sweet recipe made all the more interesting by the addition of our Turnbuckle Soft Pretzel Sticks.

Ingredients

• Turnbuckle Soft Pretzel Sticks, thawed
• Chili Lime Salt
• Maui Onion Mustard
• Your favorite hot dog brand (we used Nathan’s all-beef dogs)
• Sriracha ketchup
• Chopped white onion
• Shredded cheddar cheese
• Chopped Thai chili peppers (optional, they are HOT!)

Instructions 

• Bake as many Turnbuckles as needed according to instructions. Top with Chili Lime Salt.
• Grill hotdogs at 350 degrees for 5-10 minutes (depending on how well done you like them), turning occasionally.
• Once baked, slice the Turnbuckles lengthwise like a hotdog bun (careful, they’ll be HOT!).
• Add cheese into the Turnbuckle first and then place the dogs on top to melt the cheese.
• Top the dog with Sriracha ketchup, white onions, our Maui Onion Mustard, and Thai chili peppers.
• Pour a cold beer and dig in!

Ingredients: 

• 12 One-Timer Soft Pretzel Bites, cubed
• 1 1/2 Cups blueberries, fresh or frozen
• 1/3 Cup water
• 1/4 Cup granulated sugar
• 2 Cups heavy cream
• 1/4 Cup honey
• 1 Cup lemon curd
• 1 Tbsp lemon zest

Directions: 

1. Cut the One-Timer Soft Pretzel Bites into small cubed pieces and set aside.
2. Stir the blueberries, water, and sugar together in a small pot. Cook over medium-low heat until thickened and reduced by half, around 6-12 minutes. Let cool completely.
3. Place the cream and honey in a larger mixing bowl and whip on high speed until the cream holds soft peaks.
4. In serving glasses, alternate layers of whipped cream, pretzels, lemon curd, and blueberries, until full.
5. Garnish with lemon zest and enjoy!

Lemon Curd Ingredients: 

• 1/3 Cup granulated sugar
• 1/3 Cup fresh lemon juice
• 2 Tsp lemon zest
• 2 Large eggs room temperature
• 1/4 Cup butter room temperature

Lemon Curd Directions: 

1. In a small saucepan combine sugar, lemon juice, lemon zest, and eggs.
2. Add the butter and cook over low heat. Stir continuously with a whisk, until the first bubbles appear on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
3. Refrigerate until cold.

Ingredients (makes 6)

• 1 Bag Turnbuckle Soft Pretzel Sticks
• 1 Package Classic Pretzel Salt
• 18 Fresh asparagus spears
• 1/2 Clove of garlic, minced
• 1 Tablespoon olive oil
• 1 Pinch of salt/pepper
• 6 Slices of prosciutto
• 1 Cup shredded cheddar cheese
• 1 Tablespoon butter, melted

Directions

1. Preheat oven to 350 degrees.
2. Cut asparagus spears so that they are roughly the same length as your Turnbuckle Soft Pretzel Sticks.
3. Place asparagus spears, olive oil, garlic, salt and pepper in a small pan on medium heat. Cook until asparagus is tender.
4. While asparagus is cooking, slice Turnbuckles long-ways, being careful not to cut all the way through.
5. Once asparagus is tender, remove from heat.
6. Take three spears and roll them in 1 piece of prosciutto. Repeat for all 6 bunches.
7. Place rolled asparagus into Turnbuckles.
8. Top each with shredded cheddar cheese.
9. Transfer Turnbuckles to a parchment paper-lined baking sheet.
10. Brush sides with butter and sprinkle with Classic Pretzel Salt.
11. Place in the oven for 4-6 minutes or until cheese is melted.
12. Remove from the oven and serve warm.
13. Enjoy!