HOMEMADE CHEEZ WHIZ
Homemade Cheez Whiz for nachos, cheese fries or dipping can be made in 15 minutes without adding scary chemicals or preservatives. You're welcome.
Provided by Casey Barber
Categories Appetizers & Snacks
Time 15m
Number Of Ingredients 10
Steps:
- Whisk the cornstarch, salt, garlic powder, onion powder, mustard powder, turmeric, and granulated sugar together in a small bowl.
- Add the milk and cream cheese to a small (1 quart or smaller) saucepan. Bring to a simmer over medium-low heat, whisking frequently, until the cream cheese has dissolved into the milk.
- Whisk the spice blend into the simmering liquid and continue to cook for a minute more until it thickens.
- Turn off the heat and gently stir in the shredded cheese, folding it into the liquid until completely melted and incorporated.
- Serve immediately.
CHEEZ WHIZ FUN-DIP
Have something fun and easy tonight! Cheese dip and sour cream are microwaved until warm and served with an assortment of dippers for family-pleasing fun. It's not a fun dip unless it's a CHEEZ WHIZ Fun-Dip.
Provided by My Food and Family
Categories Home
Yield Makes 18 servings, 2 Tbsp. each.
Number Of Ingredients 2
Steps:
- Mix CHEEZ WHIZ and sour cream in 1-quart microwavable bowl until well blended.
- Microwave on HIGH 2 to 3 minutes or until heated through, stirring every 30 seconds.
- Serve warm with assorted cut-up vegetables, pretzels or soft breadsticks.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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.
HOMEMADE CHEEZ-WHIZ (WITH REAL CHEDDAR)
Cheez-whiz is made from a processed cheese but this copycat version uses real cheddar cheese to get the same rich and creamy results.
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the cheese in the top of a double boiler over simmering, not boiling, water. Stir until melted. Add the evaporated milk, salt, and dry mustard. Mix well. Remove the top of the pan from the heat and place on a heat-proof surface. Quickly stir in the eggs and continue to stir until they are fully incorporated. Return the top of the pan to the double boiler. Cook, stirring constantly, until the sauce thickens. Remove the pan from the heat. Use immediately or let cool, stirring frequently to prevent a skin from forming on the top. Place in jars or another sealable container and store in the refrigerator for up to 2 weeks.
Nutrition Facts :
HOMEMADE CHEESE WHIZ COPYCAT
Sometimes the cheese world gets too crazy and you just want some cheese whiz. This home remedy is made with American cheese, evaporated milk and egg yolks.
Time 15m
Yield 40 ounces
Number Of Ingredients 5
Steps:
- Combine the butter and cheese in the top of a double boiler over simmering, not boiling water. Stir until the cheese is melted. While whisking, add the flour and egg yolks, stirring constantly until incorporated. While stirring, slowly add the evaporated milk. Cook, stirring constantly, until the cheese sauce has thickened. Remove the pan from the heat. Use the sauce immediately, or store in a covered container in the refrigerator for up to 2 weeks. Reheat gently before using.
Nutrition Facts :
HOMEMADE VELVEETA CHEESE AND CHEEZ WHIZ
Steps:
- Line a small loaf pan with plastic wrap, leaving a few inches of excess on both sides of the pan. Alternatively, you may use smaller loaf-size containers.
- Put the water in a saucepan and bring to a boil.
- Combine the gelatine, milk powder, and salt in a blender and pulse to blend.
- Add the boiling water to the blender and immediately pulse a few times.
- Quickly add the cheddar cheese and process until smooth.
- Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.
- Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.
- Wrap in plastic wrap and store in the refrigerator. Use within 2 weeks.
- Put the evaporated milk in a saucepan and bring to a simmer.
- In a blender or food processor, combine the cheese, cream cheese, dry mustard, and salt. Add the simmering evaporated milk and process until smooth. Pour into a jar and use immediately (while warm) or refrigerate.
- For a thinner mixture, add some extra hot milk or cream.
- Store in the refrigerator.
- Use within 1 week.
Nutrition Facts : Calories 169 kcal, Carbohydrate 3 g, Cholesterol 40 mg, Fiber 0 g, Protein 10 g, SaturatedFat 8 g, Sodium 282 mg, Sugar 2 g, Fat 13 g, ServingSize 1 jar each (16 to 20 servings), UnsaturatedFat 0 g
HOMEMADE CHEEZ ITS
Super easy recipe for healthy homemade cheez its. Similar to Pioneer Woman's version, my kids LOVE cheese crackers and can be made gluten-free and keto too!
Provided by Tiffany
Categories Snacks
Time 25m
Yield 275
Number Of Ingredients 7
Steps:
- Combine shredded cheese, butter, salt, onion powder and garlic powder in a food processor, if available. Otherwise, combine ingredients in a large bowl.
- Add flour and again pulse until the mixture resembles breadcrumbs.
- Add 2 Tbsp of water and pulse (or mix using your hands) until the mixture resembles dough. This took a couple of minutes in my food processor, and a little bit longer using my hands. Add the remaining tablespoon of water if the dough is too dry.
- Divide the dough into thirds (or roll into logs), cover and put in the fridge for 1-2 hours.
- Preheat the oven to 350F.
- Either roll out the dough and cut into squares or sliced pieces from the logs and place on a cookie sheet lined with parchment paper or a Silpat mat.
- Bake for 15-17 minutes. Crackers are done when they are a light to a medium golden brown.
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.
HOMEMADE CHEESE WHIZ CLONE
Make and share this Homemade Cheese Whiz Clone recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Melt the milk and cheese in a double boiler.
- When creamy and smooth add remaining ingredients and mix well.
- Cook for 5 minutes.
- Fill Pint jars to 3/4 full.
- Seal and process in a boiling water bath 10 minutes.
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