Recipe Rewind: Cheese on a Stick Swap

Recipe Rewind! I posted about my Cheese on a Stick Swap awhile back. After talking to some friends who have never tried Cheese on a Stick, I thought it was time to revive this forgotten recipe.

 

√Kid-Friendly

Low-Cal/Low-Fat

√Almost Too Easy

You probably love Cheese on a Stick and don’t even know it. Cheese on a Stick = Cheesy Heaven.  Imagine, cheddar or mozzarella cheese, skewered, battered like a corn dog, and deep fried until golden brown on the outside and melty goodness on the inside.

However, at around $4 a pop, this treat will thin your wallet and thicken your waistline!  But, oh, how I crave the cheesy goodness that is Cheese on a Stick.

So after several weeks of craving and the DH’s insistence that I could not go to the fair ONLY to buy Cheese on a Stick, I decided I could Make This At Home.  But what to do?  I don’t have a deep fryer and even my chicken fryer pan just bit the dust, so making a deep fried version was out of the question.

I had an epiphany one night.  I know moms who make corndog muffins so they won’t have to give the tiny tots sticks to play with while eating.  Wouldn’t that work with cheese?

YES.  YES IT WOULD!

Ingredients

  • 1 – 2 oz of cold Velveeta Cheese, cubed
  • 1 box Jiffy Corn Muffin Mix
  • 1 egg
  • 1/4 cup of milk

—————————————————————————————————-

The Directions:

Prepare Jiffy Corn Muffin mix as directed on box (preheat oven, mix together corn muffin mix, egg, and milk).  Set aside while you cube Velveeta.

Line six muffin pan cups with cupcake liners or spray with nonstick spray.  Pour a a little Corn Muffin mix into each cup.  Drop a cube or two of cheese into each cup.  Fill each cup to 1/2 to 3/4 of the way full with Corn Muffin Mix.  Bake for 15 to 20 minutes, until corn bread is done.

Eat as a snack or serve with a pot of soup. This is a perfect match for 3-Bean Chili!

Cheese Muffin

I’ll be honest, these are a bit more crumbly than the deep fried kind and it can be kind of hard to get a super golden brown color, but the taste is SO close.

If you had none of the ingredients on hand (muffin mix, cheese, eggs, milk), it would still be less than $1.50 per serving with eggs, cheese, and milk left for something else.  Omelets, maybe?  I digress.

AND…big AND…it’s baked, not fried, and I made mine with 1% milk and “Velveeta with 2% milk” (half the fat of regular with all the taste and melt-ability).  And it’s portion controlled.  Just think of your poor waistline sighing in relief at this swap.

Variations and Tips

  • Make it even healthier by using low-fat or skim milk and low-fat Velveeta.
  • Try using other cheeses that melt well, like Mozzarella.
  • No Muffin Pan? No problem.  Pour half of muffin mix into a square baking pan (the kind used for brownies and cakes), then evenly place cheese cubes throughout pan, top with remaining muffin mix.  Bake 15 – 20 minutes.

Are you doing amazing things with muffin mix?  Tell me!

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