Homemade Cheez Whiz Copycat Recipes

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 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.

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 CHEEZ-WHIZ (WITH REAL CHEDDAR)

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.

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.

PAT'S PHILLY CHEESE STEAK (COPYCAT)

Steps:

• To thinly slice the beef, put it in the freezer for 2-3 hours. This will allow you to slice it easily as thinly as you'd like.
• In a cast iron skillet add three tablespoons of canola oil and add the onions.
• Cook until they wilt and begin to yellow (we are not looking for them to brown).
• Add salt and pepper to taste.
• Remove from pan.
• Add in the last tablespoon of oil and get the pan HOT.
• Season the beef with salt and pepper to taste.
• Sear on both sides quickly, browned but don't let it dry out.
• Add the onions back in and mix together.
• In a microwave safe bowl heat the Cheez Whiz up.
• Add the onions and beef to the rolls and top with Cheez Whiz.
• Enjoy immediately.

3 HOMEMADE CHEESE WHIZ RECIPES

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.