CHEESE WIZ RECIPES

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HOMEMADE CHEEZ WHIZ COPYCAT RECIPE - FOOD.COM



Homemade Cheez Whiz Copycat Recipe - Food.com image

Make and share this Homemade Cheez Whiz Copycat recipe from Food.com.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

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.

Nutrition Facts : Calories 160.3, FatContent 12.4, SaturatedFatContent 6.5, CholesterolContent 26.6, SodiumContent 701.7, CarbohydrateContent 4.8, FiberContent 0, SugarContent 2.3, ProteinContent 7.7

HOMEMADE CHEESE WHIZ | JUST A PINCH RECIPES



Homemade Cheese Whiz | Just A Pinch 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 @kitchenChatter

Categories     Cheese Appetizers

Cook Time 10 minutes

Number Of Ingredients 11

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

Steps:

  • 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. -
  • 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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