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.