I’ve always been an out-of-the-bottle condiments gal. Not because I don’t like cooking, but mainly because I didn’t know how easy it was! I did about five minutes of research and was in shock! Not only was it possible, but it was a simple process. I mean, really, all you do is mix all ingredients together and simmer! It doesn’t take a gourmet chef to make delicious condiments, you just need a place to start. Here’s inspiration for making your own Ketchup, Mustard, and BQQ Sauce (all of which go great on burgers featuring Tillamook Cheese):

Ketchup
Prep time: 5 minutes
Total time: 60 minutes
Yield: 1 cup

Ingredients
6 ounces tomato paste
2 tablespoons apple cider vinegar
½ cup water
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
¹⁄₈ teaspoon allspice

Preparation
In a medium saucepan, whisk together all of the ingredients. Bring to a boil. Turn the heat down to simmer, cover, and cook for 60 minutes. If you don’t have that much time, simmer for at least 30 minutes. Cool completely then chill before using. Store in the refrigerator for up to two weeks.

Source: Adapted from Chocolate Moosey

Mustard
Prep time: 5 minutes
Total time: 5 minutes
Yield: ½ cup

Ingredients
¼ cup water
4 tablespoons dry ground mustard
3 tablespoons white distilled vinegar
¼ teaspoon salt
¹⁄₈ teaspoon turmeric
¹⁄₈ teaspoon garlic powder
½ teaspoon sugar

Preparation
In a medium saucepan, whisk together all of the ingredients. Bring to a boil then simmer until thickened, about 5 minutes. Cool completely then chill before using. Store in the refrigerator for up to two weeks.

Source: Adapted from Chocolate Moosey

BBQ Sauce
Prep time: 5 minutes
Total time: 60 minutes
Yield: 3½ cups

Ingredients
1 cup ketchup*
1 cup tomato sauce
¾ cup brown sugar
¾ cup red wine vinegar
¼ cup unsulphured molasses
1 tablespoon butter, cut into small pieces
2 teaspoons hickory flavored liquid smoke
¼ teaspoon onion powder
¼ teaspoon garlic powder
¹⁄₈ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon celery seed
¹⁄₈ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon coarsely ground pepper
*If you plan ahead you can use your homemade ketchup from above in this BBQ Sauce!

Preparation
In a large saucepan, over medium heat, mix together all ingredients. Bring to a boil then reduce the heat to low and simmer for 60 minutes, stirring occasionally. If you don’t have that much time, simmer for at least 30 minutes. The sauce will thicken as it simmers (and as it cools). Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used. Once cooled, store in the refrigerator for up to two weeks. The sauce can be frozen. Thaw in the refrigerator and use as needed.

Source: Adapted from Mel’s Kitchen Café

By Laura

It’s getting hot, hot, hot! And when this time of year rolls around I am always looking for a refreshing treat. Something that’s yummy and not too heavy. This recipes hits the mark, and even better, it can be personalized and scaled for any occasion!

Yogurt Dipped Strawberries
1 - 6 oz cup of Tillamook Northwest Berry Patch Yogurt
1 container of Strawberries
¼ cup almonds, chopped (optional)
¼ cup chocolate, shaved (optional)
Wax paper

Preparation
These are really easy to make! Wash your strawberries by gently tossing them in a bowl full of cold water. Transfer them to a colander or container that drains well. Set aside and let them dry. If they are not dry by the time you’re ready to use them you may also pat dry with a paper towel. Find a baking sheet or flat surface (that you can put the strawberries on after they’ve been dipped in yogurt and that fits in your freezer). Line the baking sheet with wax paper (so the dipped strawberries don’t stick) and set aside. Open up your yogurt and it’s time to dip!

Dip each strawberry in yogurt. I recommend about three quick dips to make sure the strawberry is fully coated with yogurt. Once the strawberry is covered, place it on the wax paper-lined baking sheet. Repeat until you’ve used up your strawberries! If you’d like to add a healthy twist, after you’ve dipped your strawberry in yogurt, gently roll it in chopped almonds before placing it on the baking sheet. Alternatively, if you want to make this into dessert, gently roll the yogurt-dipped strawberries in shaved chocolate before placing on the baking sheet. You can also try other toppings! After you’ve dipped all strawberries, place the baking sheet in the freezer. If you just want the yogurt to be cold and frosty, but the strawberry still soft, leave in the freezer for 30-45 minutes. However, if you want the yogurt and strawberries to both be a little frozen, leave in the freezer for 2 hours or more. Next, enjoy and relax from the heat!

These are a cinch to make and such a delight to eat on a warm day!

By Laura

One thing I always wish that I’d make more often is smoothies. I even have a blender! I just forget to take it out of the cupboard… Now with berry season upon us I really have no excuse. It’s time to make some smoothies! Here’s a recipe for a delicious berry smoothie featuring Tillamook Yogurt and oats.

Raspberry Yogurt Oat Smoothie

Prep time: 4 minutes

Total time: 5 minutes

Yield: 2 servings (for you and a friend!)

Ingredients
1 banana
½ cup frozen strawberries (it’s okay if it’s an overflowing ½ cup)
½ cup whole grain oats
1 cup Tillamook Raspberry Yogurt
1 tablespoon honey
4-5 tablespoons pineapple juice
½ cup ice (it’s okay if it’s an overflowing ½ cup)

Preparation
Cut the banana into ½ inch pieces and put them into a blender. Add the frozen strawberries, whole grain oats, raspberry yogurt, honey, pineapple juice, and ice to the blender as well. Seal blender and mix until consistency is smooth. If there are still any chunks left after blending once, add more pineapple juice and blend again. Pour into your favorite glass and enjoy! I also like getting out my stainless steel straws for smoothies.

Makes a great breakfast or snack any time of day!

By Laura

Mexican Bell Stuffed Peppers with Monterey Jack Cheese!

I love crock pots! When I first moved away from home it was one of the first kitchen accessories I got myself. I had to get one of the largest ones I could find so I could fill it up and make a huge delicious meal to enjoy with friends. In fact, I think they’re so fabulous that they shouldn’t just be used for comfort food or soup in the Winter… they can still work magic in the kitchen in the Spring! Here’s a round-up Spring crockpot recipes to enjoy this year:

1. Crock Pot Mexican Stuffed Bell Peppers topped off with Monterey Jack Cheese.

2. This Cauliflower and Broccoli in Swiss Cheese Sauce recipe is a great side for any spring meal! Tillamook Swiss Cheese adds a sweet nutty flavor to these vegetables!

3. Lasagna in a slow cooker?! That’s right, start up the crockpot with this Vegetarian Lasagna featuring Tillamook Shredded Mozzarella and you’ll have a yummy Spring dinner with little effort.

4. I don’t know about you, but tacos are a spring stable in my house. With this Chicken Tacos recipe you’ll be able to make simple, delicious tacos and top them off with Tillamook Cheese and Sour Cream!

5. You might not think spring when you first look at this Spinach Artichoke Dip recipe, but if you had the foresight to start your spring garden and plant some spinach then all you have to do is skip to the garden, harvest your spinach, throw in the artichoke hearts, cheese, and sour cream, and you’ll have the freshest spinach artichoke dip anyone has ever tasted.

What other recipes will you be cooking up in your crockpot this Spring?

By Laura

We all know that waffles are delicious, but did you also know that they make a wonderful vessel for sandwiches? That’s right, waffle sandwiches (a.k.a. Dutch Tacos)! We know our cheese, but we needed a little help with the waffle side of things so we visited the Portland food cart Flavourspot to find the best way to celebrate….With waffles and cheese of course!

Waffle 1:
Muenster Cheese, smothered in brown sugar, with green apple, and bacon. It’s a riff off the classic baked brie! And it’s very, very tasty.

Waffle 2:
Smoked Medium Cheddar Cheese, veggie sausage, and maple syrup. Need we say more?

Waffle 3:
Turkey, Jalapenos, Smoked Black Pepper White Cheddar Cheese, and America’s Best Colby Jack Cheese, all wrapped up in a waffle. Doesn’t get much better than this!

If you don’t have a waffle maker at home, fear not! The frozen waffles you can buy in the grocery store also work just fine. Or, if you’re in the Portland area, Flavourspot is the perfect place to indulge. Happy International Waffle Day!

Stay connected with Flavourspot on:
Facebook
Twitter
Instagram

By Laura

Being born and raised in Portland, Oregon, I was never introduced to a proper biscuit until later in life when I was able to travel to the south. Now living in Portland as an adult, I know the only place to go get the real thing in town is Pine State Biscuits. That’s why I am ecstatic to welcome Pine State Biscuits as the next Tillamook Kitchen restaurant. Even better, I got to spend a whole day at the Alberta location talking about food and nibbling on some of the best grub in town!

Walt Alexander, Kevin Atchley, and Brian Snyder, the owners of Pine State Biscuits, getting their profile pictures for Tillamook Kitchen. All originally from North Carolina, they showed us some true southern hospitality. They’re down to earth, super welcoming, and the type of guys you immediately want to sit down and have a beer with.

Right when you walk in the door of Pine State Biscuits there’s an instant warm feeling. The flakey biscuits in the oven, the homey atmosphere, all the people enjoying their delicious food… It’s a true neighborhood joint and a place where everyone is welcome.

Pine State Biscuits started at the Portland Farmer’s Market and although it’s grown it hasn’t lost that local culture. Even the grits they use come from a local farm. Tillamook, of course, is also a local ingredient. My favorite bite of the day was the first ever Chatfield (fried chicken, bacon, cheese, and apple butter) made with Smoked Medium Cheddar Cheese!

Thanks, Pine State Biscuits, for being such gracious hosts for the day and letting us into your kitchen! You can get more of Pine State Biscuits on Facebook and Twitter!

By Laura

Good news, Arizona! Delicious Tillamook Ice Cream has made its way to the Grand Canyon state.

Look for Tillamook Ice Cream in Arizona in your local Bashas’ and Winco. Look up stores using our Where to Buy tool.

In case this will be your first taste of Tillamook Ice Cream, you should know we make it with the same dedication to quality, never using artificial growth hormones*, that we make our other dairy products.

Need help deciding what flavor you’ll try first? This video might help your tastebuds pick! Let us know what you think of our ice cream on Facebook, Twitter, or leave us a comment below!

*Please note that the FDA has stated that no significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.

By Laura

Looks fancy, tastes delicious. Happy New Year!

Let’s face it; New Year’s is one of the ultimate snacking holidays. You’re surrounded by family and friends, but you’ve already prepared plenty of full meals in the last few months, which means it’s time to keep it simple. All you need for New Year’s are some yummy nibbles to keep your guests satisfied. Need some inspiration? Here’s a roundup of Tillamook recipes that will hit the snacking spot and be the hit of any party:

• Jack Biscuit Bites
• Queso Blanco
• Spinach Artichoke Dip
• Dark Chocolate Ice Cream Sandwiches
• Pear & Muenster Flatbread
• Oregon Smoked Salmon Sour Cream Dip

Happy (and yummy) New Year’s!

By Laura

Inspiration for this Tillamook Test Kitchen came from the turducken. What’s a turducken you ask? Well, it’s essentially a three-bird roast (made of turkey, duck, and chicken) where they are all stuffed together and cooked. It was a daunting thought for us to add cheese to this particular dish, so here’s our cheesy twist with cheese, meat, and veggies.

The first test: Cheesex3

Cheese, on cheese, on cheese. Tasty, but hard to keep together.

Okay, let’s be realistic, you can’t really stuff cheese, in cheese, in cheese and cook it, so instead we decided to layer it, cold. I took half a loaf of Pepper Jack Cheese and layered it with Sharp Cheddar Cheese and Muenster Cheese slices. To be honest, all the cheese tasted wonderful together, but it was pretty hard to keep it together. If you want to showcase some cheeses together, layering slices on a cheese plate will probably work better.

The second test: Cheesy Turbacon

A loaf of cheese, ground turkey, and bacon all wrapped together make one rich meat loaf.

Be warned, there’s a lot of meat in this one. I took a loaf of Medium Cheddar Cheese, layered it with ground turkey, and then added what I like to call a bacon weave around that. It took over an hour to bake, and the result…well, it’s about what you would expect! It was like a mini turkey meat loaf, wrapped in bacon, with cheese inside. Pretty tasty even though the cheese was slightly overcooked. However, I don’t advise you eat too much at once, it’s pretty rich.

Note: if you don’t pack the meat around the loaf tight you might have a cheese leak while baking!

The third test: Cheesy Peptom

A green pepper, stuffed with cheese, stuffed with a tomato, stuffed with more cheese!

This one was pretty simple, a green pepper stuffed with Sharp Cheddar Cheese, stuffed with a tomato, stuffed with more cheese. You throw it in the oven for a while and you have yourself yummy roasted vegetables with a cheesy garnish.

Note: I wanted to put mashed potatoes in between the pepper, tomato, and cheese, but I didn’t leave enough room! If you ever try this yourself it might be a fun addition (and you’ll have to let us know how the test goes!).

The winner for me was the Cheesy Peptom. Simple fresh vegetables with melted cheese on top were a refreshing addition to my dinner. However, depending on your love of meat, you might disagree with me and go for the Cheesy Turbacon.

By Laura

Discover yummy recipes that use Tillamook Sour Cream!

Sour Cream is extremely versatile! I’ve found that while it makes the usual appearances in nachos, baked potatoes, and casseroles, it also pops up in unexpected places. Here are a few recipes that unsuspectingly use sour cream and I cannot wait to try:

• Best way to amp up a boxed cake mix? Sour Cream, of course!

• I am not only sharing this because I am an ice cream lover…this just sounds yummy! Peaches ‘n’ Sour Cream Ice Cream!

• Creamy, tangy, and affordable? These pancakes fit the bill! Sour Cream Blueberry Pancakes!

What recipes do you use sour cream in?

By Laura