Set your oven's temperature to 250 degrees Fahrenheit (130 degrees Celsius), and let it heat fully so it's warm enough to dry the pretzels. Next, place a wire cooling rack on a large baking sheet for the pretzels to dry on. Line the baking sheet with foil, parchment paper, or wax paper before placing the cooling rack on it. You'll have less mess to clean up that way. Place 1 cup (175 g) of white melting chocolates or chips into a medium microwave-safe bowl. Heat the white chocolate on high in 30 second intervals, stirring after each interval. Continue until the white chocolate is completely melted. You can melt the white chocolate in a double boiler if you prefer. Place cup (125 g) of blueberry yogurt in one medium bowl and cup (125 g) of vanilla yogurt in a separate bowl. Next, add a 2 cups (312 g) of powdered sugar to each bowl, and mix until it's fully incorporated into each yogurt flavor. You can use any flavors of yogurt that you like for the pretzels. If you prefer, you can also use 1 full cup (250 g) of a single flavor of yogurt and mix all of the powdered sugar into it. When the powdered sugar is fully mixed into each flavor of yogurt, add half of the melted white chocolate to the blueberry yogurt mixture and the other half to the vanilla yogurt mixture. Stir well until the white chocolate is fully incorporated into each mixture. When each flavor of the yogurt mixture is fully blended, coat 1 16 ounce (454 g) bag of miniature pretzels in the two flavors. Use a pair of tongs to dip the pretzels and lif them to set them on the cooling rack to dry. You can coat half of the pretzels in the blueberry flavored yogurt mixture and the other half in the vanilla, or break the flavors up to have more of your favorite. Once all of the pretzels are coated, shut off your oven. Set the baking sheet with the pretzels inside, and leave the door slightly open. Allow the pretzels to set for 3 to 4 hours before serving them. Store your leftover pretzels in an airtight container. They should stay fresh for 2 to 3 days.
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One-sentence summary -- Preheat the oven and set a cooling rack on a baking sheet. Melt the white chocolate in the microwave. Combine half of the powdered sugar with each yogurt flavor. Divide the white chocolate between the yogurt mixtures. Dip the pretzels into the yogurt mixture of your choice and set on the rack. Turn the oven off and place the baking sheet in the oven to dry the pretzels. Finished.

In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. If you'd like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can. Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes. Be careful whenever handling hot grease. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out. You can peel your potato if desired. If you want something different, try using a sweet potato instead. You can also add more or less beef broth as needed, but don't let your filling get too soupy. You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider: Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly. Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.
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One-sentence summary --
Cook your meat. Discard the grease or fat. Add the vegetables and beef broth. Thicken your pie filling (optional).