As written, this recipe is just ok, good consistency, but it just seemed a little "eh." To make it a bit more authentically "Wisco," and a lot less "eh," I did the following: Used a 32 oz carton of Kitchen Basics chicken stock (lower sodium than Swanson's Low-Sodium), a 12-oz bottle of beer (Blue Moon Belgian White this time, but will use a darker, more full-bodied brew in the future), and 2 16-oz bags of WestPac frozen veggies - 1-Broccoli Normandy (broccoli, cauliflower, and carrots), 1-Mixed Dinner veggies (broccoli, cauliflower, carrots, yellow squash, butter beans, and red bell pepper). I only had a red onion on hand, so I chopped up 1/2 of that (it was pretty big), and sauteed it with sliced pepper jack bratwurst (3 brats) and 3 cloves of fresh minced garlic. I also added black pepper (can't stand white) and had a little oops! with dried parsley, but it was all good-thank goodness this recipe makes a lot, so the parsley just blended right in. I followed the method to the letter, using @ 13 oz cubed Velveeta and 2 cups shredded Mexican blend cheese. Holy YUM! and excellent with some take & bake breadsticks. Mm-mmm... comfort food at its finest! Tasty, pretty (with all those colors), & super-easy. :)
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As written, this recipe is just ok, good consistency, but it just seemed a little "eh." To...