Ingredients: 1 Box Gluten-Free One-Timer Pretzel Bites Grape tomatoes, sliced Cashew Milk Mozzarella Cheese or Mozzarella cheese pearls Basil leaves Balsamic vinegar Directions: Prepare Gluten-Free One-Timer Soft Pretzel Bites according to package instructions. Slice pretzels diagonally in half. Assemble skewers with halved pretzel bites, tomatoes, mozzarella, and basil leaves. Drizzle with balsamic vinegar. Enjoy!

Ingredients: 1 Box Gluten Free One-Timer Soft Pretzel Bites 1 Jar Oat Butter Jam of choice Raspberries Banana slices Honey Directions: Prepare Gluten Free Pretzel Bites according to package instructions. Slice Gluten Free Pretzel Bites in half. Spread one side of the pretzel bite with oat butter. Spread the second side with jam or honey. Top with raspberry or banana slice. Stack both slices of the pretzel bite together to make a mini sandwich. Enjoy!

Ingredients: 1 Bag One-Timer Soft Pretzel Bites 1 Bag Turnbuckle Soft Pretzel Sticks 1 Bag SlidePiece Soft Pretzel Slider Buns 1 Jar Dark Chocolate Fudge Sauce 1 Jar Peanut Butter Caramel Sauce Variety of chocolates (we used chocolate bars and peanut butter chocolate cups) 1 Bag Jumbo Marshmallows 1 Bag Mini Marshmallows Fruit (1-2 cups of each) - strawberries, raspberries and blueberries Directions: If frozen, preheat oven to 400 degrees. If thawed, preheat oven to 425 degrees. Cut soft pretzel bites, sticks, and slider buns in half; brush with melted butter. If frozen, bake for 6-8 minutes. If thawed, bake for 3-5 minutes Choose a large board or platter and place the bowls of spreads/dipping sauces on it leaving a space in-between the bowls to arrange the other items around. Arrange the soft pretzels on the board Next, add piles of marshmallows, chocolate, and fruit to fill in the gaps. Set your board up next to a campfire to toast the marshmallows. Chose a pretzel, add a sauce or chocolate, add the toasted marshmallow, and then sandwich with the top of the pretzel. Enjoy!

Ingredients: 1 Bag Turnbuckle Soft Pretzel Sticks 1 Lb. boneless skinless chicken breasts 1 Tsp salt and black pepper 1/2 Tsp paprika and garlic Powder Olive oil, as needed 4 Slices provolone cheese 2 Large red onions Hot honey, for drizzling on chicken 4 Peaches, thinly sliced 1 Package arugula Directions: One at a time, lay the chicken breast inside a freezer bag. Use a meat mallet or rolling pin to gently pound the chicken to a 1/2-inch thickness. Use a sharp knife to cut the chicken into 4 equal pieces. Combine the salt, paprika, garlic powder, and black pepper in the same freezer bag. Add 1 tbsp olive oil to the same bag. Mix around and let marinate in the fridge for 30 minutes. Preheat the grill to medium-high heat. Lightly oil grate. Place the chicken on the grill and cook, covered, for 3 to 5 minutes per side. Cooking time will vary depending on your grill and how thick your chicken breasts are. Add a slice of cheese to the top of each chicken breast and cook for about 1 minute or until the cheese is melted. The chicken should reach an internal temperature of 165 degrees F. Transfer the chicken to a platter and cover with foil. Let rest for 5 to 10 minutes. Meanwhile, cut the onion into wedges, leaving the root partially intact so the layers stay together on the grill. Brush with olive oil and season with a little salt and pepper. Place the onion pieces on the grill and cook until tender, turning once. This will take about 8 to 10 minutes. Cut the pretzel sticks in half, lengthwise. To toast the pretzel sticks, place cut side down on grill during the last minute or two of cooking time. To assemble the sandwiches, top half of the sliced pretzel sticks with a piece of grilled chicken and drizzle generously with hot honey. Top with grilled onions, peach slices, and arugula. Top with the other half of the pretzel sticks as the bun and serve. Enjoy!

Ingredients: 1 Bag One-Timer Soft Pretzel Bites 2 Tbsp chili sauce 3 Tbsp brown sugar 8 Oz. mustard 1 16 Oz.-package of hot dogs, cut into 16 pieces 2 Ears fresh corn, cut into 12 pieces 1 Green pepper, cut into 12 pieces 1 Red onion, peeled and cut into half-moons 1 Red bell pepper, cut into 12 pieces Directions: Preheat grill to medium heat. In a medium bowl, combine chili sauce, brown sugar, and mustard; mix well and set aside. On each skewer, thread a piece of hot dog, corn, green pepper, onion, red pepper, and a soft pretzel bite. Repeat until skewer is filled. Brush skewers with half the chili sauce mixture, then grill 4 to 5 minutes. Brush with the remaining sauce, then turn the skewers and grill 4 to 5 more minutes, or until vegetables are tender and hot dogs are heated through. Enjoy!