ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Size of Velveeta?

Misc.
Kristy,
Thanks for posting this recipe! I haven't been to the store yet so this question might be premature since I don't know what sizes the Mexican Velveeta comes in. I know that Velveeta (regular) comes in a large (2 lb.?) box. What size is the box of Mexican cheese called for in this recipe? I'm thinking of making this to take to a friend's house this evening. Thank you.
Nancy
MsgID: 096244
Shared by: Nancy/IL
In reply to: Recipe(tried): Crockpot Nacho Dip
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe(tried): Crockpot Nacho Dip
  Kristy, Poland, IN
2 ISO: Size of Velveeta?
  Nancy/IL
3 re: Size of Velveeta
  Kristy, Poland, IN
4 Recipe(tried): Crockpot Nacho Dip - Thank You: Loved it
  Nancy/IL
ADVERTISEMENT
Random Recipes
  • Starlight Mint Cookies (1950's recipe)
  • Starlight Mints was a national award winning cookie in the early 1950's. My mother cut out the recipe and saved it. The original mint was called "Rockwell Mints" which I don't believe can be found anymore. It makes a bas...
  • Peach Radish Salsa
  • PEACH RADISH SALSA "This is a perfect match for spicy barbecued pork chops or tenderloin." 3 ripe peaches, pitted and diced into 1/2-inch pieces 1/2 small red onion, diced fine 1/2 cups sliced red or pink radishes 1/...
  • Cookie-Cutter Sandwiches
  • COOKIE-CUTTER SANDWICHES FOR EACH SANDWICH: 2 slices fat-free whole wheat bread 1 slice low-fat cheese 6 slices low-fat deli meat French's Classic Yellow Mustard, to taste 1 leaf lettuce 1...
  • Orange Breakfast Nog
  • ORANGE BREAKFAST NOG 1 1/2 cups buttermilk 1/2 of a 6 oz can (1/3 cup) frozen orange juice concentrate 2 Tbsp brown sugar 1 tsp vanilla 2 or 3 large ice cubes In blender container, combine buttermilk, orange juice co...
ADVERTISEMENT
  • Pizza Fluffins (no knead yeast muffins)
  • PIZZA FLUFFINS "Batter breads are too wet to knead. The mixing develops the gluten. This is a tasty and easy recipe for beginners and kids in the kitchen!" 2 3/4 cups...
  • Homemade Hot Pepper Italian Sausage
  • HOT PEPPER ITALIAN SAUSAGE 2 tablespoons seasoned salt 2 tablespoon crushed red pepper* 1 tablespoon granulated onion 1 tablespoon granulated garlic 1 tablespoon black pepper 1 tablespoon paprika 2 teaspoons fennel se...
  • Dryer Sheet Substitute - Cream rinse in the dryer
  • Hello, I have used Suave Hair Conditioner as an emergency when I ran out of dryer sheets. Simply pour about 1 Tbsp onto a wash cloth, rub in and throw into the dryer. Works great! Happy Cheap...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Size of Velveeta?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!