Reviewed: Oct. 18, 2009

we modified this slightly but give it 5 stars b/c it met our craving! we used store bought cheese sticks cut in half so that each piece is about 2 in long. we used 2 whole eggs instead of the egg whites we used bisquick in place of flour but i doubt this matters we crunched the corn flakes up quite a bit but they could be more crunched :) or food processed welet them set up for 30 minutes in fridge we did not experience the leaking issues as in the cheese did not spill out however they did flatten some but this is exactly how we had it in a fav restaurant so we were happy with it...we baked it at 425-450 and i think that made all the difference!!! we even could have cooked them longer to soften the cheese more....they were so crunchy and delicious!

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PATINAHARRELL

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Reviewed: Jun. 26, 2009

These work great for me! Just double coat them and let them set up in the fridge for an hour and they will hold much better in the oven. Keep an eye on them and enjoy with salsa or marinara sauce. Love cheese sticks!

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Raquel

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Thornhill, Ontario, Canada

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Reviewed: Nov. 4, 2008

I THINK THE MELTING ISSUE ID DUE TO THE TEMP AND BAKING TIME. YOU ARE HEATING THEM INDIRECTLY AND THE CHEESE HEATS UP BEFORE THE COATING CRISPS, I RECOMMEND USING THE BROILER TO "SET" THE COATING. MUCH LIKE FRYING DOES. THE GOAL IS REALLY JUST TO BROWN THE OUTSIDE. AND UPPING THE TEMP A LITTLE, I AM GOING TO TRY IT AND I'LL UPDATE YOU! IT HAS WORKED FOR OTHER RECIPES IN THE PAST.

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Jax's Mama

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Reviewed: Feb. 15, 2008

this was awesome!! despite all of the negative reviews i tried it anyway. i followed the recipe. and they were PERFECT!! i cook for a small school (we feed about 80 jr. high and high school students and 15 staff members) and they all raved about them. thanks for sharing!!!

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carissap

Cooking Level: Expert

Home Town: Pierre, South Dakota, USA

Living In: Cody, Nebraska, USA

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Reviewed: Jun. 26, 2007

I don't know if I will make these again, though I did like them. They flattened in the oven and the coating didn't stick well, or at all. I may make them again for myself, but not for entertaining.

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peanutswife

Home Town: Azusa, California, USA

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Reviewed: Apr. 22, 2007

I so wanted these to work! Prepared as directed - i froze the sticks for 30 minutes as well, but all of the cheese oozed out. I guess cheese sticks were not made to be lightened. I will fry them next time.

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NOVAJEN

Cooking Level: Intermediate

Home Town: Cherry Hill, New Jersey, USA

Living In: Hoboken, New Jersey, USA

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Reviewed: Dec. 19, 2006

These are really easy and nice.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Dec. 18, 2006

I love the breading for these cheese sticks. I used string cheese sticks and froze them for about 20 minutes after breading them. I also deep fried them instead of baking. Super tasty, if a little messy.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: May 15, 2006

I cut the cheese into sticks half the size suggested and left the sticks to set in the fridge for half an hour. I experienced none of the leakage other reviews have mentioned and the cheese sticks were a big hit with everyone.

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MPK1

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Reviewed: Mar. 14, 2006

I tried this recipe because it called for corn flakes instead of bread crumbs, since I didn't have any at the time. I threw the corn flakes, oregano and garlic salt in the food processor and blended them until they were very fine. This made the coating stick a lot better than if they were just crushed by hand. I deep fried them just until cheese began to try to leak out. They came out crunchy and tasty. Will do again!

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jenny

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Reviewed: Aug. 10, 2005

Pretty good recipe...I think next time I may try lighty salting the cheese before the breading process...see if it will draw some moisture out. We used Italian bread crumbs in place of the corn flakes and deep fried them instead of baking. (gotta have the grease:) Good recipe Lynda, thank you for sharing.

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SandyLundberg

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 19, 2005

Too salty, and the coating didn't hold the cheese... it melted all over the place. Although the coating was delicious. ^_~

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LOGANSEYES

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Reviewed: Jan. 29, 2004

With 3 stars, I decided to give this recipe a try. I more or less got a mozzerella cheese casserole with breading bricks (i used bread crumbs too). Two suggestions that I'll try next time: 1. Sweetened cornflakes might be a good idea. The cheese is incredibly salty and salty breading only makes it worse. 2. FREEZING or REFRIDGERATING the breadsticks would make it possible to crustify and crunch-itize the coating, and melt the cheese so that it doesn't ooze. This is how they make Deep Fried Ice Cream =)

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ARCANICA

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Reviewed: Sep. 16, 2003

Pretty good, considering I made a few changes to the original recipe. instead of cornflakes, I used about 1 and 1/2 cups of seasoned breadcrumbs. also, If you cut an entire brick of moz. cheese, it makes about 24 semi-big cheese sticks. I did have a few problems with leaking cheese, and after reading other reveiws, I coated each stick 2-3 times with egg and breadcrumb. After baking them at 400 degrees for 8 minutes, the crust wasn't very hard, so I let the cheese harden, then put them in at 425 for another 5 minutes or so. With these changes, the recipe turned out great!

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DUDEHEDD

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Reviewed: Aug. 11, 2003

Lynda- I used this recipe, and I made sure that the coating was COMPLETELY cover at least twice! The cheese STILL leaked out, I don't really care for your recipe.

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JENNIQ

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Reviewed: Jun. 8, 2003

These were ok. I think I did something wrong, but they tasted more like mozzarella flavored cornflakes than cheese sticks. To everyone who complained about there cheese sticks "leaking", you guys didn't coat it well. anyway, thanx Lynda, but i dont think ill be making these again.

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Bam!

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Reviewed: Feb. 24, 2003

Yup, these were leakers! Thought I'd give these a try because they're healthier than frying. They just melted away. Although they were certainly good in taste, I'll have to stick to my fry daddy way of cooking cheese sticks.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 30, 2003

While these didn't taste too bad, the cheese leaked everywhere and made them completely unpresentable. I will not be trying these again; if anyone out there wants cheese sticks I would recommend trying something that involves frying the mozzarella between two slices of Italian bread.

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HAGANRD

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Reviewed: Jan. 21, 2003

I thought that I would give these a shot using bread crumbs instead of the cornflakes. When I took them out of the oven after the 8 minutes they looked fine, but the breading looked uncooked, so I turned the oven off & let them sit in there a few minutes, and they melted. The breading held it's shape & everything, but some of the cheese leaked out. I think that next time I will use the whole egg, instead of just the white & see what happens then. Even with the "leaky" cheese they were good (I mean they are just going to get chewed anyway, right)? Something to tinker with, thanks Lynda.

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