Homemade Cheez Whiz Copycat 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.

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.

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.