Type what you have

Ingredients

• ✓ string cheese
• pretzel stick
• spinach leaf

Instructions

1. 1 Cut each string cheese stick into thirds. Snip the ends of each third into thin strings to look like a broom.
2. 2 Place a pretzel stick into each piece of string cheese to create the broom handle. Tie a spinach strip around the cheese.

By medoDIYstuffs

Ingredients

• ✓ string cheese
• broccoli veggie tots
• chicken nugget
• grape tomato
• bamboo skewer
• pasta sauce

Instructions

1. 1 Cook Green Giant® Broccoli Veggie Tots and chicken nuggets according package directions.
2. 2 Alternately thread Green Giant® Broccoli Veggie Tots™, chicken nuggets, grape tomatoes, and string cheese onto skewers.
3. 3 Serve with hot pasta sauce for dipping.

By Green Giant

Ingredients

• ✓ string cheese
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise.
2. 2 Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl.
3. 3 Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.

By Melissa Goff

Ingredients

• ✓ string cheese
• russet potato
• olive oil
• italian seasoning
• parmesan cheese
• meatball
• candy eyeball

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.
3. 3 Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
4. 4 Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
5. 5 Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
6. 6 Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
7. 7 Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.

By Soup Loving Nicole

Ingredients

• ✓ string cheese
• chicken breast
• ham
• butter
• bread crumb
• toothpick

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
3. 3 Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

By HOLLYSTACH

Ingredients

• ✓ string cheese
• egg
• all-purpose flour
• bread crumb
• parmesan cheese
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Beat egg in a small bowl. Place flour in a separate small bowl. Toss bread crumbs and Parmesan cheese together in a another separate bowl.
3. 3 Gently press each cheese stick into flour to coat and shake off excess flour. Dip into egg, then press into bread crumb mixture. Place the breaded cheese sticks onto a baking sheet while breading the rest; do not stack. Coat each cheese stick with olive oil; cover baking sheet with aluminum foil.
4. 4 Bake in the preheated oven until crisp, about 4 minutes.

By AllCatsUnite

Ingredients

• ✓ string cheese
• chicken thigh
• teriyaki sauce
• tomato chili sauce
• butter-flavored cooking spray
• deli ham
• toothpick
• panko bread crumb

Instructions

1. 1 Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
2. 2 Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray.
4. 4 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.
5. 5 Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.
6. 6 Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Cindy in Pensacola

Ingredients

• ✓ string cheese
• bread flour
• beer
• water
• shortening
• instant yeast
• brown sugar
• salt
• garlic powder
• onion powder
• olive oil
• cornmeal

Instructions

1. 1 Combine 4 cups bread flour, beer, water, shortening, yeast, brown sugar, salt, garlic powder, and onion powder in the bowl of a stand mixer fitted with a dough hook attachment; mix until combined. With the mixer running, add remaining flour, a little at a time, until dough pulls away from the sides of the bowl and forms into a ball, about 2 minutes.
2. 2 Lightly grease a large bowl with 1 teaspoon olive oil. Place dough into the bowl. Cover with a clean towel and let rise until doubled in size, about 1 hour.
3. 3 Grease 2 pizza pans with remaining 2 teaspoons olive oil; dust with cornmeal.
4. 4 Punch dough down gently and divide into 2 equal portions. Place each portion onto a prepared pan. Cover and let rest for about 5 minutes.
5. 5 Stretch each dough out 1 inch past the edge of the pan. If dough shrinks back when stretched, cover and let rest for 5 more minutes before stretching again.
6. 6 Arrange 8 sticks cheese, ends touching, around the edge of 1 pan. Fold overhang over cheese and press dough to seal. Repeat with the second pan.

By What's for dinner, mom?

Ingredients

• ✓ string cheese
• panko
• milk
• egg
• ground beef
• turkey sausage
• onion
• marinara sauce
• garlic salt
• butter
• heavy cream
• parmesan cheese
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
2. 2 Combine panko, milk, and egg in a small bowl and allow to soften, about 5 minutes.
3. 3 Combine ground beef, sausage, onion, 3 tablespoons marinara sauce, and garlic salt in a bowl. Add panko mixture and mix by hand until combined. Pat 1/2 of the mixture into the prepared pan. Lay 2 string cheese sticks side-by-side horizontally on top, leaving about 1/2 inch from the ends of the pan; stack remaining cheese sticks on top. Cover with remaining meat mixture.
4. 4 Bake in the preheated oven for 40 minutes. Remove from the oven and cover with remaining marinara sauce. Bake for 20 minutes more.
5. 5 While meatloaf bakes, prepare Alfredo sauce. Melt butter in a saucepan over medium heat, stirring with a wooden spoon, about 1 minute. Add heavy cream and stir until combined. Add Parmesan cheese and stir until blended. Season with nutmeg.
6. 6 Remove meatloaf from the oven and allow to rest for about 10 minutes. Pour Alfredo sauce down the middle of meatloaf. Slice and serve.

By thedailygourmet

Ingredients

• ✓ string cheese
• spaghetti
• parmesan cheese
• panko bread crumb
• egg
• garlic
• parsley
• basil
• oregano
• ground beef
• olive oil
• black olive
• spaghetti sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Whisk Parmesan cheese, bread crumbs, egg, garlic, parsley, basil, and oregano together in a large mixing bowl. Fold in ground beef and mix with your hands until blended. Form 16 equal-sized meatballs using a cookie scoop.
4. 4 Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on each side. Transfer cooked meatballs to a baking sheet using tongs.
5. 5 Bake browned meatballs in the oven for 8 minutes.
6. 6 While meatballs bake, use a plastic straw to punch a hole through each olive half to create a circular "pupil." Use the same straw to punch a hole through the center of each string cheese slice. Insert the round olive piece inside the hole in the string cheese slice to create "eyes."
7. 7 Remove meatballs from the oven; set aside until cool enough to handle.
8. 8 Assemble zombie eyes by twirling a few strands of cooked spaghetti around each of 16 forks. Spear a meatball onto each fork and arrange forks on a serving platter. Spoon a dot of spaghetti sauce onto each meatball where you want to place the "eyes." Apply the olive-cheese "eye" over the sauce. Spoon remaining spaghetti sauce over the twirled spaghetti on the forks.

By Soup Loving Nicole