Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.
Here’s what everyone brought to the table today…
Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef
Apple Cherry Spice Cocktail by CafeTerraBlog
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie
It’s another #PBChocSat and #10DaysofTailgate mash up! And yet again another pretzel combination. I did not do that on purpose but evidently I have been craving the sweet and salty combo of peanut butter, pretzels, and chocolate. Thankfully that goes well with tailgating.
Today’s sweet treat may not be considered a healthy option but it is made with Greek yogurt. Any health benefits from the yogurt is cancelled out with the copious amounts of sugar used to create the coating. But feel free to convince yourself that they are not as bad for you, because that’s what I did as I nearly devoured the entire stock of them in one sitting.
Don’t forget to enter the #10DaysofTailgate giveaway HERE!
Two years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion
Three years ago: “Don’t Judge Me” Mac & Cheese
PEANUT BUTTER & CHOCOLATE YOGURT COVERED PRETZELS
6 oz. vanilla nonfat Greek yogurt
2-1/2 cups powdered sugar
1/4 cup creamy peanut butter
1 (8 oz.) bag pretzels (I used pretzel thins but any kind will work)
2 oz. semisweet chocolate, melted
- Preheat oven to 250 degrees. Place wire cooling racks over two cookie sheets and set aside.
- In a large bowl with a hand mixer, blend together the yogurt, sugar, and peanut butter.
- Using tongs, dip the pretzels into the yogurt mixture and place on prepared racks in a single layer.
- Turn oven off and place in the oven, leaving the door slightly open.
- Allow to harden for 3-4 hours in the oven and then remove. Drizzle with melted chocolate and allow to harden.
- Eat immediately, or store in the refrigerator in an airtight container for up to 3 days.
Source: Adapted from Stonyfield.