Best Cheese Sticks. Period.

Oh. My. Gosh. So darn good. Watch out Spanky's! Yeah, they're that good. I love Spanky's, so you know this is serious. When I don't fit into my bridesmaid dress this November, this is why. Sorry Brooke, but they were worth it. I can't take all the blame though. Taelor is partially to blame because she gave me the website. I'm so glad I didn't count how many I made, and I'm not going to try to remember, because Brent only ate half of one. (He's not hungry...he went a little overboard, as usual, at the Indian food buffet today and 7 hours later he's still not hungry...& I do NOT approve of improper disposal of food.)...and, ummm..yeah, I ate the other half.

Like all of my recipes, yes, it's VERY easy. Here's the original recipe on Pioneer Woman.

All you need:

-String Cheese

-Milk

-2 eggs (unless you're making a crapton I suppose-use your judgement)

-Flour (you're going to have to gauge the amount needed based on how many you intend to make)

-Panko crumbs (NOT bread crumbs, though give it a shot, see how you like it...they may be good. I, however, am totally on board with her on this one-they are SO GOOD. So crunchy. They should be located near the breadcrumbs in the store, these were.)

-Dried parsley (and really anything else you like...if you want some spicy ones throw it in the mix! Me, nah, I'm good with the originals.)

-A freezer

Have 3 bowls: 1. with flour 2. with eggs (mix in milk. I just did it like I was making scrambled eggs. Just a little is good.) 3. Panko crumbs, parsley (& anything else). Mix crumbs and parsley so it's a good mixture.

1. Cut the cheese in half (or don't, I just did what I was told).

2. Coat in flour.

3. Roll in egg--completely cover.

4. Roll in crumb/parsley mix (or do like she does and use your fingers to cover it rather than rolling...I agree with this method).

5. Place on plate, baking sheet etc.

6. Freeze for 20-30 minutes.

7. Fry in Canola Oil. (If you're not an expert baker/chef and you've learned your lesson previously by completely ruining a recipe...I feel your pain. I do not have patience, but I didn't want to ruin these. I kept the oil in between High and Medium to help cook a more even batter and not risk burning/melting the cheese rather than high just to eat one sooner. It worked, so I would suggest it.)

8. Use your tongs to place them on paper towel to cool.

9. Eat. Eat. Eat. Enjoy the crispy, crunchy goodness. Thank me later. (or thank the Pioneer lady).

If you need further instruction you probably shouldn't be cooking with hot oil. Just kidding!...but think about it. Go to her blog. She has pictures etc.