Cheese Whiz Sauce Recipes

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HOMEMADE CHEEZ WHIZ COPYCAT



Homemade Cheez Whiz Copycat image

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

1 lb processed cheese, cut in small pieces
1 (13 ounce) can evaporated milk
4 tablespoons margarine
1 teaspoon salt
1 dash od Tabasco sauce
1 teaspoon dry mustard

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



The Easiest Creamiest Cheese Sauce image

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

1 tablespoon butter
1/4 cup half-and-half cream (the half and half cream is better to use) or 1/4 cup milk (the half and half cream is better to use)
1 cup kraft Cheez Whiz
2/3 cup shredded cheddar cheese
1 pinch salt
fresh ground black pepper (optional and to taste)

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



3 Homemade Cheese Whiz Recipes image

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

CHEESE WHIZ RECIPE 1
1 c (cup)shredded chedder cheese, real cheese only
12 oz can evaporated milk
1 tsp granulated sugar
1 tsp vinegar
2 Tbsp all purpose flour
1 tsp ground mustard
pinch of salt
1/4 tsp garlic powder
1/4 tsp worcestershire sauce
1/4 tsp molasses

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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