When I was asked to take on the challenge to come up with a new recipe made with Velveeta that was NOT a dip and was NOT Mac & Cheese, I was pumped! There are so many creative things you can make with Velveeta, and I was excited to be a part of this fun Liquid Gold adventure!
The first thing that came to mind when creating a recipe was cheese sticks. I have never eaten nor heard of any cheese stick made out of Velveeta in the course of history, so I wanted to create some using this iconic Liquid Gold. 😉
The first thing I did was shop for all of my ingredients at Walmart. My local Walmart had a huge display of Velveeta right in the middle of the isle, so it was super easy to find! You can check out the rest of my shopping experience on Google Plus.
When I got home I put the Velveeta in the refrigerator to cool. Once out of the refrigerator and completely chilled, I cut the Velveeta loaf into cheese stick and bite size pieces and put them on a wax paper-lined cookie sheet.Stick your pan of Velveeta into the freezer for 2-3 hours or until they are completely frozen.Once they are frozen, gather the above ingredients. This is what you will need to bread your cheese sticks/bites. You will also need a pan filled with vegetable oil. Make sure it’s filled enough that at least half or all of the cheese stick is submerged. Start heating your oil on medium heat before you begin the next steps.Crack your two eggs into a bowl and add a spoonful of milk to your eggs. Mix the eggs and milk completely.Then, grab a rimmed plate and mix together 2 cups of Panko Crumbs, about 2 Tbsps of Italian Seasoning and 2 Tsps of Garlic Powder. Mix all ingredients completely. I chose Panko Crumbs because it’s going to give the cheese sticks a nice crunch after it’s all fried up.
Dip your cheese sticks/bites into your egg mixture, completely coat it, roll it in the crumbs and repeat. You’re going to be wetting and coating twice.
Once your oil is hot enough, fry your sticks/bites until the crumb coating is golden brown. This should only take about 2-3 minutes. If you only filled your pan up to cover half of your cheese, make sure to flip them after those 2-3 minutes and fry the other side until golden brown.
If everything goes right, below is what you’ll come up with!These were so good! My family inhaled them in no time! My husband was shocked at how delicious they were. He would have never thought to use Velveeta for cheese sticks!
I really love how the Italian seasoning and garlic powder complimented the flavor of the Velveeta. And freezing the Velveeta kept it from oozing out while frying. I will definitely be making these for the family again!
If you would like to save this recipe, be sure to pin this post on Pinterest or save the below recipe card to Ziplist.
- 3 eggs
- ½ cup vegetable oil
- 1-1/2 cups sugar
- 1-15 oz can pumpkin puree
- 1-1/2 tsp pumpkin pie spice
- 1-1/2 tsp salt
- 1-1/2 tsp baking powder
- 1-3/4 cup plus 2 Tbsp flour
- 1 cup chocolate chips
- Preheat oven to 350.
- Beat the eggs in a mixing bowl.
- Add each remaining ingredient into mixing bowl, stirring and combining as you go.
- Grease your donut pan (or muffin tin) and fill each well about ¾ of the way full.
- Bake for 15-20 minutes, depending on your oven.
- Lay baked donuts out to cool a little and toss in a bath of cinnamon/sugar mix (optional).