12 oz white chocolate baking bars or chips (one bag)
30-40 small pretzel twists

Melt white chocolate over low heat in a saucepan or in a microwave safe dish at 50% power for 2 to 2 1/2 minutes. While chocolate is melting, place pretzels in a large, zip-lock bag and break into pieces with hands (leave no pretzel whole).

Once chocolate has begun to melt, remove from heat. Stir vigorously until smooth. Fold pretzels into chocolate, mixing and coating well.

Spread mixture on a cookie sheet lined with wax paper. Refrigerate for 2 hours or until chocolate has hardened. Chop or break into bite-sized pieces.

Colored treats: Mix in 4-5 drops of food coloring into chocolate once it is smooth. Stir well to distribute color.

There were several recipes for this type of beverage online, but this one is most based on one featured by AOL Food. This drink is interestingly refreshing and quirky, definitely something different but tasty. If you are feeling daring, try some Cucumberade!

2 large cucumbers, peeled
2-3 large lemons
2 cups water
1/4 cup sugar, or more to taste
cucumber slices and/or lemon wedges, for garnish

There are several different ways to get juice from a cucumber, the easiest being a juicer or food processor. Another way is to grate the cucumber with a cheese grater and puree the pulp in a blender until smooth. Strain the puree well. 2 large cucumbers should yield 1 1/4 to 1 1/2 cups of juice.

Juice the lemons to yield 1/2 or 3/4 cup juice. Make sure to have 2 full cups juice between the cucumbers and lemons.

Stir sugar into water until dissolved. Combine 2 cups cucumber-lemon juice with sugar water in a large pitcher and stir well. Chill for at least 1 hour.

Serve over ice and garnish with cucumber slices and lemon wedges. Adjust sugar and lemon juice to taste. Recipe can be doubled.

Here is the third iced tea recipe from Real Simple magazine. A fun twist on an old favorite, the mint sprig refreshes this peachy iced tea.

8 cups boiling water
8 tea bags
4 ripe peaches 
1 bunch mint 

Pour boiling water into a heat resistant pitcher over tea bags. Seep tea for 10 minutes and remove tea bags. Allow tea to cool to room temperature before refrigerating. Chill 2-3 hours.

Cut peaches into slices and place in glasses. Pour tea over peach slices and ice. Garnish with a fresh sprig of mint and enjoy!

This is actually a recipe I first discovered years ago, and it is still one of my favorites. It combines fresh cucumbers with bright Asian flavors. Use low-sodium soy sauce to cut salt content. This version of the recipe comes from Southern Living magazine.

3/4 cup rice vinegar
1/4 cup water
1 tbsp sugar
1 tbsp minced garlic
1 tbsp lite soy sauce
1 tsp sesame seed oil
1/2 tsp black pepper
2 large cucumbers, peeled and thinly sliced
2 tbsp sesame seeds, toasted

Stir together first 7 ingredients in a large bowl. Add thinly sliced cucumbers, tossing to coat. Cover and chill for at least 1 hour. Add sesame seeds and toss. Serve immediately.

If you have plain sesame seeds, you can toast them in a non-stick skillet over medium-high heat for 3-5 minutes.

1 cup of this salad only has 52 calories!

Try serving this salad with Cashew Chicken, Asian Chicken and Cabbage, or Beef with Ginger.