VELVEETA PEPPERJACK RECIPES

Steps:

• Preheat your oven to 450 degrees Fahrenheit.
• While your oven preheats remove your roast from the fridge.
• Next take 4-5 cloves of garlic and slice them into thin slivers.
• Then take the tip of a sharp knife and insert it into roast. Making slits just big enough for the slivers of garlic. Then using your fingers, insert the garlic slivers into the roast.
• Next combine the crushed garlic, salt, black pepper, rosemary and thyme. Then rub it all over the outside of the roast. Then place the roast onto a sheet pan with a rack on it. I find that a cooling rack works perfectly.
• When the oven is preheated, place the standing rib roast into the oven for 25 minutes.
• After 25 minutes, reduce the oven to 350 degree Fahrenheit and continue to cook until the internal temperature reaches 140 degrees Fahrenheit.
• Once the internal temperature reaches 140 degrees remove from the oven, lightly cover with foil and let the meat rest for 15-20 minutes before carving.

Steps:

• Preheat the oven to 375ºF.
• Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
• Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
• Maintain the oven temperature.
• Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
• Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
• Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
• Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
• Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
• Bake until bubbly and golden 25 to 30 minutes.