Swiss Cheese Potatoes

8 lg potatoes, peeled and cubed
1 1/2 tsp salt, divided
2 c chopped celery
3/4 c chopped onion
1 1/2 c shredded swiss cheese, divided
2/3 c 2% milk
3 tbsp butter
1/4 tsp pepper

Place potatoes and 1 tsp salt in dutch oven; add water to cover. Bring to boil cook for 10 mins uncovered. Add celery and onion; cook 10-15 mins or until vegetables are tender. Drain and transfer to large bowl. Mash potato mixture; gradually adding 3/4 c cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8 in square baking pan; sprinkle with remaining cheese. Broil 3-4 in for the heat for 5-8 mins or until cheese is lightly browned.

Garlic Bread Spirals

1/4 c butter
2 green onions finely chopped
3 tbsp grated parmesan cheese
2 tbsp minced fresh parsley
3 garlic cloves, minced
1 tube refrigerated crusty french loaf

In small bowl mix first five ingredients. Unroll bread dough; spread butter mixture to with 1/2 in of edges. Roll up jelly roll style, starting with long side. Cut into 12 slices, place in greased muffin cups, cut side down. Bake at 400 degrees for 10-12 mins or until golden brown.

Savory Glazed Pearl Onions

1 tbsp olive oil
4 c frozen pearl onions, thawed
1 1/2 c dry red wine
1/3 c balsamic vinegar
1 tbsp packed brown sugar
1 1/2 tsp dried thyme
3/4 tsp salt
3/4 tsp white pepper

In large skillet heat oil over medium heat. Add onions, cook and stir for 9-11 mins or until lightly browned. Stir in the remaining ingredients, bring to a boil. Reduce heat; simmer, covered for 20-25 mins or until onions are tender. Uncover; simmer for 8-10 mins or until the onions are glazed stirring occasionally.

Easy & Elegent Tenderloin Roast

1 beef tenderloin (5 lbs)
2 tbsp olive oil
4 garlic cloves, minced
2 tsp sea salt
1 1/2 tsp ground pepper

Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast.  Roast 425 degrees for 50-70 mins or until desired doneness. Remove from oven, tent with foil. Let stand for 15 mins before serving.

French Toast

1/4 c flour
1 c milk
1 pinch salt
3 eggs
1/2 tsp cinnamon
1 tsp vanilla extract
1 tbsp sugar
12 slice bread

Slowly whisk milk and flour together. Add all other ingredients except for bread and mix well. Heat frying pan. Dip bread into egg mixture then fry until browned in hot skillet.


**I didn't have vanilla extract so I omitted and it still tasted fine! Very good recipe!

Chicken and Dumplings

Ingredients

• 3 or 4 chicken breasts
• 32 oz Chicken Broth (feel free to use water with bouillon cubes added)
• 1 can cream of chicken soup
• 1-10 count can Pilsbury layers biscuits
• salt and pepper to taste
• flour

Instructions

1. Cook chicken breasts in approx. 4 c. of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve. added, Tear up chicken, add to broth mixture.Turn to low until ready to serve.

Broccoli Potato Soup

1/4 c butter
1 onion chopped
1/2 c all purpose flour
2 cartons chicken broth (32 oz)
2 c milk
2 lbs red potatoes cut into 1/2 in pieces
2 c chopped broccoli florets
1 tsp dried thyme
1 /2 tsp salt
1/2 tsp pepper
1 package shredded cheddar cheese
1/2 c sour cream

In large dutch oven, melt butter over med heat. Add onion and cook stirring frequently for 5 mins. Add flour, cook, for 2 mins. Gradually stir in broth and milk, stirring until smooth. Stir in potatoes and next 4 ingredients. Bring to a boil over medium heat, reduce heat and simmer. Simmer for 15 to 20 mins or until mixture thickens and potatoes are tender. Add cheese and sour cream stirring until cheese melts.