I threw a birthday party for myself and one of the things I served was a hot cheesy dip. This dip is great with tortilla chips and terrific over pasta or on a baked potato. Plus, the broccoli makes it almost healthy!
2 lb box velveeta cheese, cubed
2 8 oz boxes cream cheese, cubed
2 cans Ro-tel tomatoes and peppers
4 cloves garlic, chopped
2 lbs breakfast sausage, cooked and drained
24 oz bag chopped broccoli
Dump all of the above in a slow cooker to let it melt and blend together. Serve with chips.
I replace the breakfast sausage with ground venison but feel free to use the sausage or any other ground meat. Just brown it first and drain it well.
Here is a picture of it served over pasta. Yum!
This does get warmer after you’ve reheated it a couple times. I buy an extra 1lb block of velveeta and add half of after the first reheating and the next after the third.
I was craving fudge the other day and pulled out a jar of marshmallow fluff only to realize that, even if it were ‘never fail fudge,’ I didn’t want to make that effort. That’s when I realized I had a block of Velveeta cheese product in my fridge.
Cheese fudge is creamier than fluff based but just as good. Because this recipe uses Velveeta, I call it Trailer Truffles.
8 ounces of Kraft brand Velveeta Pasteurized Prepared Cheese Product
2 pounds Powdered Sugar (aka Confectioner’s Sugar)
1/2 pound (2 sticks, or 1 cup) unsalted butter
1/2 cup Cocoa Powder
1 teaspoon Vanilla Extract
1 cup chopped nuts (I use pecans)
Cut the Velveeta and butter into cubes and melt in a double boiler. Sift together the cocoa powder and powdered sugar. After the butter and Velveeta are melted, stir in vanilla and nuts.
Pour buttery cheesy mixture into the cocoa and sugar. Stir thoroughly. Once completely mixed, pour mixture into a 9×13 pan covered in aluminum foil. Let fudge set in the refrigerator before cutting.