Baked or Fried Mozzarella Sticks

One of my favorite appetizers in the entire world, besides stuffed mushrooms, would have to be mozzarella cheese sticks. I absolutely LOVE anything with cheese. In fact, the more cheese, the better. I found a recipe a little while ago on Pinterest that had simple directions on how to make them. The recipe DID NOT WORK so please don’t try it. But just so you know which recipe it was, it pretty much said cut cheese sticks in half, dip them in milk and then in the bread crumbs and then bake them for 15 minutes. All that did for me was give me a baking sheet covered in melted cheese mixed with breadcrumbs. It was a huge disaster and a big mess to clean, not to mention the fact that I couldn’t even eat the stuff! It was such a waste. Well this time, I found a better recipe using an ingredient that made a little more sense for me to use, egg roll wraps. They turned out DELICIOUS. Even though they weren’t breaded, it was still a tasteful replacement. Here’s the recipe:

IMG_20130518_194102_390 IMG_20130518_194615_935 IMG_20130518_195249_494 IMG_20130518_195332_975 IMG_20130518_200055_462 IMG_20130518_200411_969 IMG_20130518_201745_229Ingredients:

  • 12 Wonton or Egg-Roll Wraps, at room temperature
  • 12 Mozzarella String Cheese
  • Marinara Sauce for Dipping
  • Small bowl with water, optional

Baked Directions:

  1. Preheat oven to 400 degrees.
  2. Take one of your room-temperature wraps (less likely to break and ooze cheese all over if room-temp and slightly wet) and lay on flat surface in front of you, like a diamond.  Put cheese stick in middle, corner to corner (or slightly below).
  3. Take the bottom corner and fold it up over the cheese stick and stick to other side of wrap tightly.  You can add a few drops of the water here to make the wrap stick better.
  4. Carefully (here is the part where the wrap can break), fold over the right and left corners of the wrap onto the cheese stick to completely cover the cheese.
  5. Roll up the wrap.
  6. Bake at 400 for 10-12 minutes, turning once, until golden brown.

“Fried” Directions:
Alternatively, you can make this on the stovetop.

  1. Wrap cheese as described above.
  2. Heat 1 Tbsp. extra-virgin olive oil in a skillet over medium-low heat.
  3. Working in batches, add in half of the cheese sticks.  Roll/stir sticks around for about 2-3 minutes, or until golden brown, and remove from heat.

Serve with Marinara (seasoned with oregano/basil/garlic for more flavor) and Enjoy!

This recipe was borrowed from a fellow blogger who’s link is in the opening paragraph. I didn’t bake my cheese sticks, I fried them because I felt that frying them would cook the wrap on the inside better than if I would bake them.


Homemade Frappuccino & Pigs In A Blanket

Looking for a quick snack that’s both delicious and quick to make? Here’s the perfect recipe for you! These pigs in a blanket are AMAZING and they go well with my homemade caramel frapp that I chose to accompany this delicious snack.

2013-04-15_19-00-43_904Pigs In A Blanket Recipe

  • 1 Package of Little Smokies (You can also use cut up hotdogs to improvise!)
  • 1 Can of Crescent Rolls
  • Parmesan Cheese (Optional)
  • 1 tbsp. Butter
  • 1 tbsp. Flour
  • Large Baking Pan


  1. Preheat oven to 350F.
  2. Boil Little Smokies & drain to cool.
  3. Grease Baking Pan with butter and Flour, Any flour left over put back in container or empty in the sink.
  4. Cut the crescent roll dough into little strips, as many as the number of little smokies you have.
  5. Wrap the smokies with the strips of dough and line them on your baking pan. You can sprinkle Parmesan cheese on top for extra flavor if you like.
  6. Bake for 12-15 minutes or until golden brown. Serve Warm

IMG_20130415_191004Caramel Frappe Recipe

  • 6 oz Cold Coffee
  • 1 cup Milk
  • 2-3 tbsp Caramel
  • 2-3 tbsp Sugar
  • 1 cup Ice
  • Whip Cream to Top (Optional)


  1. Blend all Ingredients except the whip cream in a blender until its to your desired consistency.
  2. Pour in a glass and your ready to go! Add whip cream and drizzled caramel on top if desired. (:

Simple huh?! Easy to make and very, VERY tasty. Enjoy! ❤

Home-Made Spinach & Cheese Stuffed Mushrooms

Every time I go out to eat, the restaurants (all of them) always have the most delicious appetizers that I never get because 1.)they are way to expensive and usually are served in a small quantity, and 2.) they always fill me up before I even get to the main course of my dinner. Out of all the delicious appetizers there are in the world, I am a sucker for those stuffed mushrooms! I LOVE mushrooms, especially when they are stuffed with different fillings such as the commonly used cheese, spinach, seafood, etc. I came across the perfect stuffed mushrooms recipe and decided to make a special appetizer for myself and my mom. They turned out terrific! Here’s the recipe I used in case you want to make them too. (:

From top (left to right) to bottom: Removing the stems from the caps, Baking the caps and emptying the juice, Shredding the cheeses, Beating the egg, Combining everything, Mixing everything, and the most Delicious Mushrooms ever that cost just as much as the ones in the restaurants!

From top (left to right) to bottom: Removing the Stems from the Caps, Baking the caps and Emptying the Juice, Shredding the Cheeses, Beating the Egg, Combining Everything, Mixing Everything, and the Most Delicious Mushrooms ever that Cost Just as Much as the ones in the Restaurants!


  • 1/4 cup olive oil
  • 30 large whole fresh mushrooms (remove stems)
  • 1 egg
  • 1 tspn minced garlic
  • 1 (10 oz.) package of spinach
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded Gouda cheese
  • 1/4 cup shredded mozzarella
  • 1/4 cup dried bread crumbs
  • 1 (8 oz.) package of cream cheese


  1. Preheat oven to 350 degrees F.
  2. Brush mushrooms (stems removed, but not thrown away!) with olive oil and place them gill sides up in large baking pan.
  3. Bake the mushrooms in the preheated oven until tender (about 12 minutes). While they are baking, saute garlic and remaining chopped stems. Set aside to cool.
  4. When the mushroom mix is no longer hot, stir in cream cheese, beaten egg, salt, drained spinach, 1/4 cup of Parmesan, mozzarella, Gouda cheese, and bread crumbs. Stir until evenly blended.
  5. Remove the mushrooms from the oven and drain any accumulated juice. Fill the caps with the spinach mixture and replace into baking pan. Sprinkle Parmesan cheese on top.
  6. Return to oven. Bake until stuffing is hot and golden brown for about 10-12 minutes.