HOMEMADE CHEEZ WHIZ COPYCAT
Make and share this Homemade Cheez Whiz Copycat recipe from Food.com.
Provided by bmiene
Categories Sauces
Time 20m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- melt all ingredients in sauce pan or double boiler over medium heat stirring often till well blended and smooth.
- use in recipes that call for cheez whiz or serve on crackers enjoy.
THE EASIEST CREAMIEST CHEESE SAUCE
This sauce takes minutes to make and may I say makes the most delicious cheesy sauce --- drizzle it over baked potatoes, veggies or anything that you want cheese sauce for :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan over low heat combine all ingredients stirring until melted and combined (do not boil).
Nutrition Facts : Calories 202.1, Fat 16.5, SaturatedFat 10.3, Cholesterol 55, Sodium 845.6, Carbohydrate 4.6, Fiber 0.1, Sugar 3, Protein 8.7
3 HOMEMADE CHEESE WHIZ RECIPES
These recipes are from ifood.tv. and tipnut.com... It's a lot cheaper than the store-bought and it is so much better. Give it a try and you will be surprised at all the dishes you can use this recipe in. NOTE: BE SURE TO DATE CONTAINERS WHEN STORING-will only last 3 months....
Provided by Pat Duran
Categories Other Sauces
Time 10m
Number Of Ingredients 11
Steps:
- 1. Cook in double boiler, stir frequently until cheese is melted and creamy. Remove from heat and whip until smooth and no lumps. While still hot ,pour into sterilized jar and refrigerate. Keeps up to 3 months sealed. One month after opening. Keep refrigerated and date the container--- Recipe 2 Cheese Whiz 2 lb. sharp cheese, grated, real cheese only 1/2 teas. dry mustard 12 oz. can evaporated milk 1/2 teas. salt 1/4 teas. pepper 1/4 cup butter or margarine Scald milk, add remaining ingredients and stir over low heat for 5 minutes, until cheese is melted . Pour into jars while hot and after it seals store in refrigerator, up to 3 months ;be sure to label container with date stored. -
- 2. Recipe # 3 3 oz. evaporated milk 1 teaspoon vinegar 1/2 teaspoon salt 1 pound Velveeta cheese, cut into chunks 1/2 teaspoon dry mustard Melt cheese and milk in double boiler. When melted and smooth add remaining ingredients . Stir to blend. Pour into pint jar filling 3/4 full. Seal in jar and process in boiling water bath for 10 minutes.
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