Homemade Cheez Whiz Copycat Food

HOMEMADE CHEEZ WHIZ

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.

HOMEMADE CHEESE WHIZ COPYCAT

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.

HOMEMADE CHEESE WHIZ

Steps:

• In a double boiler melt butter add cheese.
• When softened mix in the egg yolks, evaporated milk and flour; cook,stirring until thickened.
• Cool then transfer to a covered jar and store in the refrigerator.

HOMEMADE CHEEZ WHIZ COPYCAT

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

Steps:

• Cut cheese into small cubes (1/2").
• Melt all ingredients together in microwave.
• Stir occasionally.
• When melted, pour into jar or covered bowl.
• Stores for a week but will be long gone.
• Optional: add chopped olives, onions, etc.

CHEEZ WHIZ-SPREAD

Steps:

• Cut cheese into small pieces and melt in double boiler.
• Add evaporated milk, salt and mustard.
• Remove from heat and stir in eggs.
• Return to double boiler and cook until eggs thicken, stirring constantly.
• Remove from heat.
• Pour into a dish and cool slowly.
• Stir as it cools to prevent a crust from forming.
• Put in jars, cover and store in refrigerator.
• Keeps several weeks.