Spray 8 x 10-inch oblong Pyrex dish with nonstick spray. Slice tomato/tomatoes and layer in dish.
Top with banana peppers and more tomatoes, if desired.
Sprinkle 1 teaspoon of parsley over layers of tomatoes and peppers.
Cover with wax paper. Microwave on High, 6 to 8 minutes or until tomatoes and peppers are done.
Remove from oven and top with Velveeta cheese and cover again until cheese melts.
Preheat oven to 350 degrees.
Melt butter in saucepan. Stir in flour. Cook and stir 30 seconds, until mixture is golden. Slowly add milk, whisking. Season with salt and pepper. Cook and stir until thickened. Add Velveeta and stir until cheese is melted.
Add macaroni to cheese sauce.
Pour mixture into greased 2 quart dish. Top with cheddar cheese and cracker crumbs.
Bake 20 minutes or until heated through.
Brown ground beef.
Add chunks of Velveeta cheese and the can of green chilies and chopped tomatoes.
Melt and serve with Doritos.
A crock-pot works well.
Brown hamburger and drain.
Place in crock-pot.
Cut up block of Velveeta cheese and place in crock-pot along with jar of salsa. Cook on high until good and melted while adding a little milk to help.
Serve with corn chips.
Layer baking dish with macaroni, ham, onion and sliced Velveeta cheese, ending with Velveeta cheese.
Pour evaporated milk over casserole.
Dot with a small amount of butter.
Bake at 350\u00b0 for 35 to 40 minutes.
Cream together oleo and sugar; mix with Velveeta cheese and flour.
Pour sliced apples in buttered casserole.
Spread cheese mixture on top.
Bake at 350\u00b0 for 30 minutes.
Set oven to 350 degrees.
Grease a 2-quart casserole dish.
Bring water to a boil in a saucepan; add in the grits, cook stirring often for about 5 minutes or until thickened, remove from heat.
Add in the cubed Velveeta cheese and butter; stir to combine until the cheese and butter has melted.
Add in eggs; mix until combined.
Season with salt, pepper and cayenne.
Sprinkle Parmesan cheese on top (as much as desired).
Bake for about 40 minutes or until lightly browned.
Brown onions in butter; cut cheese in cubes and melt into butter.
Add soup and milk.
Pour into casserole dish.
Mix in broccoli and rice with cheese mixture.
Bake at 350\u00b0 for 45 minutes.
Pour can milk in pan with Velveeta cheese and melt.
Brown ground chuck and drain.
Then add meat and all other ingredients to melted cheese and mix.
Melt butter and cheese.
Add to sugar and cocoa.
Mix well. Add vanilla and nuts.
Pour into buttered 9 x 13-inch pan or larger or into a cookie sheet.
Keeps very well.
00b0F. Line 2 baking trays with parchment paper.
Divide beets
In a saucepan melt butter and Velveeta cheese.
Sift together sugar and cocoa.
Add the cheese and butter mixture, vanilla and nuts and mix well.
Spread into a buttered 9 x 13 - inch pan.
Teriyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-Fry
ube the Velveeta cheese.
Combine the beef and onion with the taco
Bring a medium saucepan of lightly salted water to a boil over high heat.
Add the macaroni and cook until tender, about 9 minutes. Drain well.
Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat.
Gradually whisk in the Velveeta until melted.
Stir in the cooked macaroni and heat through.
Season soup with salt and pepper and then add hot sauce.
Serve topped with cheddar cheese if desires.
Combine Stock, water, soup and cubed velveeta cheese into crock pot until creamy and smooth.
Boil the shelled macaroni al dente, drain and pour into crock pot.
Add ham, blend lightly.
Crock pot should be set on high til liquid mixture blends, then turn to low or warm when adding macaroni and ham.
Let simmer for about half an hour, then serve.
Make sauce with half and half, butter, Cheddar cheese and Velveeta cheese.
Generously butter a large 2-quart casserole dish.
Crumble thawed hash brown patties in bottom.
Add cheese sauce and stir to thoroughly mix.
Bake at 350\u00b0 for 60 minutes. Add no salt.
Recipe tends to be slightly salty because of cheeses.
Cook macaroni according to package directions until al dente and drain.
Put macaroni into a buttered lasagna pan. A typical 9 x 13 pan is too small for this recipe.
Mix the milks, eggs and dry seasonings together in a large bowl.
Add the sharp cheddar, Monterey Jack and Velveeta cheese and butter to the milk mix.
Pour over the noodles and mix well.
Top with the mild cheddar.
Bake at 350 degrees for 45 minutes to 1 hour or until bubbly and slightly browning at the edges of the pan.
Melt the butter in a small saucepan; remove from heat.
Blend in the flour until smooth using a wire whisk.
Return to heat; gradually whisk in the half and half cream; bring to a light boil, keep whisking until the mixture is smooth.
Add in the cubed Velveeta, and contine to mix with a spoon until cheese is melted.
Remove from heat.
Add in the sugar, salt and pepper; mix until combined.
Pour over the veggies JUST prior to serving.
Sprinkle with paprika.
Note: this recipe may be cut in half if desired.
Make your favorite Sloppy Joe recipe and simmer until done. Add Velveeta cheese.
Stir until melted.
Place on buns.
Wrap in foil and bake at 350\u00b0 for 30 minutes.