Homemade Cheez Whiz 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.

CHEEZ WHIZ & TATER TOTS BAKE

Steps:

• Preheat oven to 425°F. Brown meat; drain. Mix with remaining ingredients.
• Spoon into 13x9-inch baking dish.
• Bake 20 minutes or until heated through.

CHEEZ WHIZ SPICY PIMENTO DIP

Steps:

• Heat oven to 350ºF.
• Reserve 2 Tbsp. cilantro for later use. Mix cream cheese and CHEEZ WHIZ in medium bowl until blended. Add remaining cilantro and all other remaining ingredients; mix well.
• Spread onto bottom of 9-inch pie plate.
• Bake 20 min. or until heated through.
• Garnish with reserved cilantro.

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:

• 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 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.