Perfectly manicured grass, hot dogs, flat beer, a credit card with no limit to afford the hot dog and beer – it’s fall baseball, people!

The leaves are turning colors, the rain is falling, and the nation is abuzz with election giddiness. It must be October in America! The biggest America’s Pastime event starts today and it is always a fun trip down memory lane combined with anticipation of close games marked by clutch plays. Bring on the Fall Classic!

Like hundreds of thousands of kids I played baseball growing up and dreamed of one day playing in ‘The Show.’ I would stand in front of my parent’s 19” Zenith TV with my plastic whiffle ball bat timing pitches. It became clear to me early on that, given the opportunity, I would be the next Mickey Mantle, Ted Williams, Rogers Hornsby, or Lou Gehrig. The pitchers I was timing would fear me as I went on to bat .800 with at least 80 homers. In my head, I never missed! However, about that same time in life, I began playing baseball with real pitchers and realized that it is actually far more difficult than it seemed standing in front of our grainy television with my feather weight plastic bat. The pitches dodge, dip, dive, duck, and dodge away from the bat – or they come straight ahead. There was no way to tell! The experiences I had standing there in the batter’s box give me a great deal of respect for successful major league hitters – especially when the pressures of October are upon them.

Since I have retired from all things sports related – after a valiant attempt at a high school career – I have taken up eating as the activity of choice. If a person isn’t going to PLAY the sport, the next best thing is to scrutinize it from the couch eating nachos, a grilled cheese sandwich and tomato soup, or mac n’ cheese – all made with Tillamook Cheese of course (I figure when the best is on your TV, it may as well be on your plate too, right?!).

Here are some tasty game day treats for inspiration.

Who do you root for – October or otherwise – and what is the food you eat when watching them play?

By Matt

Wow, what a game! I’m still wound up from all the excitement of game 6, and the Tillamook Beer and Cheese Spread of course!

For the seventh and final recipe, let’s enjoy a hearty Taco Soup – my mom’s recipe deliciously topped with Tillamook Cheese and sour cream.

INGREDIENTS

1 pound lean ground meat (beef or turkey)
1 large onion, chopped
2 cans black beans
1 can pinto beans
1 can black eyed peas
2 cans chopped tomatoes
2 cans “rotel” tomatoes
1 bag or box frozen corn
1 envelope taco seasoning mix (add another, if desired)
1 envelope ranch salad dressing mix
2 cups Tillamook Monterey Jack, shredded
Tillamook Sour Cream, as a topping

PREPARATION

Brown meat and onion together in a soup pot. Add all other ingredients (undrained) to the pot. Simmer until well mixed.

Serve the soup with shredded cheese and/or sour cream on top. Also serve with corn tortilla chips. This dish freezes well if you have leftovers!

Fun baseball fact: Babe Ruth, one of the most famous baseball players, used to place a (cabbage) leaf beneath his cap and change it every two innings. I wonder why he didn’t slice off some BABY Loaf and put that under his hat for good luck?

Well, that concludes our 7-recipe series! In case you want to go back and visit any favorites:

Game 1: Tillamook Seven Layer Dip
Game 2: Shepherd’s Pie topped with Cheddar Mashed Potatoes
Game 3: Tillamook Cheddar Beer Soup
Game 4: Savory Southwest Bread Pudding
Game 5: Tacoritos
Game 6: Tillamook Cheese and Beer Spread
Game 7: Taco Soup (see above)

By Gillian

Is St. Louis losing these games so they can get in a few more home games? Definitely some surprising results so far in this 2011 series.

A pleasant surprise was last game’s Tacoritos with Tillamook Cheddar recipe. YUM!

For tonight’s game, let’s dive into some Tillamook Beer and Cheese Spread (serves 6 to 8)

INGREDIENTS

4 cups Tillamook Special Reserve Extra Sharp Cheddar Cheese, shredded
½ cup gorgonzola or blue cheese, crumbled
12 ounces cream cheese, softened
2 tablespoons prepared horseradish (I put in some extra for a little more kick!)
½ cup white onion, finely chopped
1 tablespoon English dry mustard
1 bunch fresh chives, finely chopped
1 teaspoon red chili flakes
3 dashes hot pepper sauce (pick your favorite!)
1 teaspoon salt
several turns of freshly cracked black pepper
½ cup blonde ale
crusty bread (such as sourdough), cut into bite-sized pieces, or assorted crackers

PREPARATION

Place all of the cheeses, horseradish, onion, dry mustard, chopped chives, chili flakes, hot sauce, and salt and pepper into a food processor. Pulse until the mixture becomes fairly smooth. Slowly pour in the beer until incorporated.

Pour the mixture into a suitable serving dish. Cover and refrigerate until needed. Serve with crusty bread and assorted crackers.

Pair this appetizer with some ballpark brats and you’ve got the perfect way to celebrate Game 6!

Fun baseball fact: Nolan Ryan holds the record for longest career in baseball history (1966 to 1993) and he now owns the Texas Rangers!  Our head cheesemaker, Dale Baumgartner, has him beat though – he’s been making Tillamook Cheese for over 40 years! In fact, we even use the same Tillamook Cheddar recipe that’s over 100 years old.

Next and final game: Taco Soup!

By Jala

Wow, Rangers. Way to hang in there. Derek Holland’s pitching perfection was a perfect accompaniment to that Tillamook Savory Southwest Bread Pudding recipe this past weekend.

Looking forward to tonight’s game! Let’s chow down on some Tex-Mex in honor of the last game being played in Texas!

Tacoritos with Tillamook Cheddar (serves 10)

INGREDIENTS

3 cans cream of chicken soup
2 soup cans water
2 tablespoons chili powder
1 tablespoon onion powder
1 teaspoon sage (optional)
1 teaspoon cumin
1 (7-ounce) can chopped green chiles
2 pounds lean ground beef
1 medium onion, chopped
1-2 tablespoons oil
1 package of 8-in flour tortillas
1 cup Tillamook Sharp Cheddar Cheese, shredded (or lots more!)

PREPARATION

Preheat oven to 350 degrees. Make the sauce by blending the first 7 ingredients. Reserve.

Heat oil in a pan, sauté onions and brown meat. Add one quarter of the sauce to the meat and heat through.

Spoon ½ cup of meat mixture into each tortilla. Fold each tortilla like an envelope and place, fold-side down, in greased baking pan.

Pour remaining sauce over tortillas. Top with cheese and bake at 350 degrees for 30 minutes, until cheese is golden and bubbly.

Fun baseball fact: The longest baseball game was between the Milwaukee Brewers and the Chicago White Sox and lasted for eight hours and six minutes. Due to MLB rules forbidding an inning to start after 1 o’clock AM, fans had to come back the next day to finish the game. Fortunately, you have to wait a whole lot longer for Tillamook Cheese. Tillamook Cheddar tastes so good because it is always naturally aged – medium cheddar is aged at least 60 days and the extra sharp cheddars can be aged even up to 3 years!

Next game: Beer and Cheese Spread. Pair with some good ole ballpark hotdogs and you’ve got a meal.

By Gillian

That was a great game, and a great Tillamook Cheddar Beer Soup recipe, last night. To keep our stomachs busy while we to see who will clinch the win tonight, let’s enjoy a recipe for Tillamook Savory Southwest Bread Pudding:

INGREDIENTS (10 servings)

2 cups corn kernels, fresh or frozen
2 teaspoons olive oil
1¼ teaspoons salt, divided
2 tablespoons Tillamook Salted Butter
1¾ cups chopped onion
2 teaspoons minced garlic
2½ teaspoons ground cumin
½ teaspoon freshly ground black pepper
2 cups cream
5 large eggs
2 teaspoons Tabasco pepper sauce
2 tablespoons freshly squeezed lime juice
½ cup diced green chiles
8 cups (¾ inch-cubes) day old French bread (don’t pack)
1 cup (4 ounces) Tillamook Pepper Jack Cheese, shredded
1 cup (4 ounces) Tillamook Sharp Cheddar, shredded

PREPARATION

Preheat oven to 400°F. Butter 10 (6 ounce) ramekins.

Place corn on baking sheet, coat with olive oil, and sprinkle with ½ teaspoon salt. Roast in the oven for 15 minutes, or until kernels begin to brown. Remove from oven and set aside to cool.

Melt the butter in a skillet over medium heat. Add the onion and sauté until soft. Stir in the garlic, and cook an additional three minutes. Stir in the cumin, ½ teaspoon salt, and ½ teaspoon pepper. Set aside to cool.

Reduce the oven temperature to 375°F. Whisk together the cream and eggs in a large bowl. Add the pepper sauce, lime juice, green chiles, and the remaining ¼ teaspoon salt. Stir in the bread cubes, corn, and onion, mixing until the ingredients are evenly distributed. Mix in the cheese.

Divide the mixture evenly among the prepared ramekins and place them on a baking sheet. Bake for 25-30 minutes until golden-brown. Unmold and serve.

To reheat: Preheat oven to 400°F. Cover with foil, and reheat for 20 minutes.

Goes great with chicken or steak or even a nice big salad. What are you going to have ‘em with?

Fun baseball fact: Having been open for nearly 100 years, Fenway Park in Boston is the oldest baseball stadium still in use. Although the Tillamook County Creamery Association has been around for over 100 years, the Tillamook Cheese Factory has only been around since 1949.

Next game: yep, you guessed it! Tacoritos. Let’s just hope we make it to all seven games so we can keep eating!

By Gillian

After last Thursday, looks like the Rangers are going to make this series interesting! Now that you’ve had a few days to recover from the 2nd game and 2nd helping of Shepherd’s Pie topped with Tillamook Cheddar Mashed Potatoes, are you ready for the next dish, er, I mean game?

Tillamook Cheddar Beer Soup (serves 4)

INGREDIENTS

4 tablespoons Tillamook Butter
4 tablespoons all-purpose flour
3 cups milk
1 tablespoon minced garlic
salt
freshly ground black pepper
1 teaspoon crushed red chiles, finely chopped
2 cups shredded Tillamook Sharp Cheddar Cheese
¾ cup dark beer

PREPARATION
Heat the butter in a sauté pan. Slowly add the flour, stirring constantly, and cook on low heat. Stir the roux mixture until it starts to bubble, but do not allow it to brown. Remove from the heat and reserve.

Heat the milk in a saucepan until it’s just ready to boil. Add the garlic, salt, pepper, and crushed chiles. Continue to stir the mixture until just before it starts boiling. Add half the flour/butter mixture and stir with a wire whisk until it reaches a low simmer. Additional roux may be added to thicken, if needed. Stir constantly to avoid burning. Turn down the heat and add the cheese and beer. Continue to stir while the cheese melts. The texture should be smooth to the touch. (This may easily be reheated on low temperature, but do not boil).

Top with some chopped green onions, bacon crumbles, or toasted baguette for a little texture and enjoy!

Fun baseball fact: The average baseball only lasts about a week and each baseball can only be used one time in a MLB game. I think many a Tillamook fan would say their average Baby Loaf only lasts about a week, too!

Next game: Savory Southwest Bread Pudding. Mmmmmmm.

By Gillian

What a great first game of the series last night! The Cardinals have the most World Series wins in the National League and the second most overall, and it seems they’re off to a great start on another championship?

One thing’s for sure – my champion last night was that Tillamook Seven Layer Dip Recipe! The fresh mix of flavors was about as perfect as Ron Washington’s mustache.

What’s for dinner for tonight’s game? Shepherd’s Pie Topped with Cheddar Mashed Potatoes!

INGREDIENTS (serves 8)
2 pounds extra-lean ground beef
2 tablespoons vegetable oil
1 cup dice onion
1 large carrot, diced
1 teaspoon minced garlic
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
1 (14-ounce) can crushed tomatoes
1/4 teaspoon freshly ground black pepper
4 cups mashed potatoes
4 cups shredded Tillamook Sharp Cheddar Cheese, divided in half
2 tablespoons freshly chopped parsley

PREPARATION
Preheat oven to 375 degrees F.

Heat the oil in a large skillet over medium-high heat. Sauté the onion and carrot until softened, about 8 to 10 minutes. Add the garlic, and cook for 3 minutes. Stir in the ground beef, and cook until browned. Add the Worcestershire sauce, tomato paste, crushed tomatoes, and pepper, and cook about 10 minutes, or until the mixture thickens. Spoon into a 9 by 13-inch baking dish.

Combine the mashed potatoes with 1/2 the cheese and parsley in a medium bowl. Spread the potato mixture (an icing spatula is a great tool for this!) on top of the beef. Top with the remaining cheese. Place the pan on a baking sheet and bake for 25 minutes until bubbling. YUM!

Fun baseball fact: The New York Yankees of the American League have played in 40 World Series and won 27, both more than any other club. Tillamook has won well over 600 awards for our cheese and dairy products! Beat that Yankees…

Next game: Tillamook Cheddar Beer Soup (and yes, it does go great with beer)

By Gillian

Flickr/my_amii (Creative Commons)

I am setting out to make a different Tillamook recipe for each game of the 2011 World Series. Aside from the dilemma of who to root for, now that the Yankees aren’t in the running (FYI, it’s St. Louis Cardinals vs. Texas Rangers), the biggest decision is what tasty dish to make for the opening game.

I’ve decided that, in honor of this seven-game series, tonight’s main feature will be the classic Tillamook Seven-Layer Dip. Not being the cook in our house, I’ve always been curious about what makes those seven layers so delicious. Let’s find out, shall we?

Tillamook Seven Layer Dip Recipe (serves 6 to 8)

Ingredients:

1 large can (40.5-ounce) refried beans
3 avocados, smashed
3 tablespoons Tillamook Sour Cream
2 tablespoons freshly squeezed lemon juice
1 cup shredded Tillamook Medium Cheddar Cheese
1 cup shredded Tillamook Monterey Jack Cheese
1 large container (24-ounce) Tillamook Sour Cream
1 package taco seasoning mix
1½ tomatoes, diced
sliced olives, for garnish
lettuce, for garnish
freshly chopped green onions, for garnish

Preparation:

• Fry the refried beans in pan prior to adding to the recipe. Mash together avocados, sour cream, and lemon juice. Reserve.
• Mix the cheese together. Reserve.
• Mix the sour cream and taco seasoning together. Reserve.
• Layer in a pan or glass dish in the order listed, starting with the beans, then the avocado mixture, then the cheese, and finishing with the sour cream mixture.
• Sprinkle your choice of lettuce, tomatoes, olives, and green onions over the top.
• Serve with a large bag of tortilla chips.

Fun baseball fact: The World Series began in 1903, only one year before Tillamook County won its first cheese award at the St. Louis World’s Fair!

Next game: Shepherd’s Pie topped with Tillamook Cheddar Mashed Potatoes! Kinda makes you look forward to watching baseball, doesn’t it?!

By Scott