Breakfast in Bed is a classic Mother’s Day move. Don’t fret if your standard pancakes and eggs just won’t cut it this year – I’ve got some delicious ideas. Here’s my top 5 recipes for treating your Tillamama on Mother’s Day this year!

Tri-Berry Parfait with Granola and Tillamook Oregon Strawberry Yogurt
Start the morning off on a berry good note! This super-easy and delicious parfait is the perfect companion to a morning spent lounging in bed. Just top Tillamook Oregon Strawberry Yogurt with strawberries, blueberries, blackberries and your favorite granola. Then lean back and dig in!

Almond Poppy Seed Muffins
If your mom’s got a sweet tooth, these almond poppy seed muffins from the blog Your Cup of Cake are sure to hit the spot. Don’t forget to use Tillamook Butter! Spoiler alert, there’s a delicious almond filling surprise when you bite in the middle.

Cheesy Frittata
Frittata – it’s a brunch classic! A hearty cheesy breakfast chock full of veggies and flavor that will set a great tone on the morning. Be sure to use lots of her favorite Tillamook Cheese!

Mixed Berry Tartlets made with Tillamook Light Lemon Squeeze Yogurt
This recipe comes from the blog Patty’s Food. These beautiful tartlets with Tillamook Light Lemon Squeeze Yogurt mixed into the pastry crème make for a delicious fruity tartlet perfect to treat your Tillamama. Top it off with your mom’s favorite fruit for an extra special breakfast.

Cheddar Bacon Waffles
These waffles from the American Grilled Cheese Kitchen are a dangerous combination of sweet and savory. This is a special treatment we could all get used to!

By Amalya

When life gives you lemons, we say wake up early and surprise Mom with Lemon Poppy Seed Pancakes for Mother’s Day! This tangy, sweet and oh-so-satisfying combo of fresh, tart lemons, Tillamook French Vanilla Bean Yogurt, and crunchy poppy seeds is delicious on any given Sunday, but we think it’s particularly yummy as a special Mother’s Day treat.

Lemons are in recipes everywhere these days. And for good reason! They’re bright, tart, and they inspire all kinds of delicious delights (we got our own lemony inspiration here, here, and here). The lemon’s tanginess pairs so perfectly with the slightly sweet, cake-like consistency of these pancakes. Once we made ‘em, we knew they’d make the perfect centerpiece for our Mother’s Day brunch.

Overview
This recipe is simple and easily adaptable. While we made our pancakes from scratch using whole-wheat flour (for a healthy and sweet start to the day!), you can easily swap in all-purpose flour or a pancake mix—just be sure to add the Tillamook French Vanilla Bean Yogurt, lemon juice, lemon zest, and poppy seeds! These should be served warm (who could wait for them to cool, anyways!). We love pairing them with a dollop of Tillamook butter, pure maple syrup, and fresh berries on the side.

Ingredients
1½ cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1-2 tablespoon sugar
1 6oz cup Tillamook French Vanilla Bean Yogurt
½ cup skim milk
3 tablespoon lemon juice
1 tablespoon lemon zest
2 large eggs
Poppy seeds (add to your liking)

Preparation
In a large bowl, mix together flour, baking powder, baking soda, salt, and sugar. In a medium bowl, mix together Tillamook French Vanilla Bean Yogurt, lemon zest, lemon juice, milk, and eggs. Pour dry ingredients into wet ingredients, mixing until combined. Then stir in poppy seeds.

Heat a lightly greased (we like using Tillamook Butter!) pan or griddle over medium heat. Cook until the pancake starts to bubble and they are golden brown and then flip.

What will you be cooking up for Mother’s Day? Take a pic and let us know @TillamookCheese or post a photo to our Facebook wall!

By Tillamook

Every Sunday my family tries to get together to enjoy a leisurely late morning breakfast. I like breakfast and brunch foods that fill the house with mouthwatering scents while cooking. Frittata is a great brunch food because it’s easy to make, looks good, and you can customize it to fit the ingredients you’ve got around the kitchen.

Prep time: 15
Total time: 30
Yield (number of servings): 4

Ingredients
8 eggs
½ yellow onion
5 mushrooms
Olive oil
2 potatoes
½ cup shredded Tillamook Medium Cheddar
Handful of grape tomatoes
Spinach, kale, or fresh basil, just enough for garnish
Fresh parsley
1 pinch of black pepper
1 pinch of salt
Note: You will need a frying pan that can be put into the oven

Preparation
Preheat oven to 350ºF. Dice onion and place in pan over heat with olive oil. Then slice mushrooms and add to the pan. Sauté onion and mushrooms until onion is transparent. Remove onion and mushroom from pan and set aside.

Beat eggs together and set aside. Arrange thin slices of potato on the bottom of the pan and cook for a few minutes over medium heat. Once cooked, arrange the potatoes to cover the bottom of the pan (this will act like a pie crust when you serve the frittata). Cover with a layer of the mushroom and onion, and then pour beaten eggs evenly over the layer of mushrooms and onions. Cover the eggs with the grated cheese. Garnish with the tomatoes, parsley, basil, salt, and pepper. Bake in oven for 15 minutes. Best if sliced and served right away.

You can make this breakfast frittata using any seasonal vegetables or diced meats you’d like. You can also substitute any tasty Tillamook Cheese for the Medium Cheddar to mix things up!

What will you include in your frittata this weekend!?

By Amalya

Spice things up this fall with these sweet cinnamon recipes.

Today is Yom Kippur, which in the Jewish tradition is a solemn day of fasting, reflecting, and prayer, ending at sundown with a festive and joyous meal to break the fast. Holidays for my Jewish family mean getting together to celebrate our religion not only through prayer, but especially through delectable meals with family and friends. Break Fast characteristically consists of a cornucopia of breakfast-like foods that I look forward to all year. Two of my favorite traditional recipes that I grew up baking with my mother are sour cream-based and delicious sweet brunch dishes that anyone can enjoy!

Noodle Kugel (Dairy dish)

Ingredients
16 ounces broad egg noodles
4 tablespoon melted Tillamook Unsalted Butter
16 ounces cottage cheese
16 ounces Tillamook Natural Sour Cream
4 eggs
½ cup sugar
2 tablespoon vanilla extract
1 cup crushed cornflakes
2 teaspoons cinnamon
¼ cup sugar

Directions
Preheat oven to350°F

Cook noodles in boiling water and drain

Mix melted butter, cheese, sour cream, eggs, sugar and vanilla in a large bowl

Add noodles to the cheese mixture

In a separate bowl mix crushed cornflakes, cinnamon and sugar

Pour cheese and noodle mixture into greased 9 x 13 inch pan

Sprinkle cornflake mixture on top of the noodles

Bake for 45 minutes, or until the noodles on the top start to brown and the corn flake mixture toasts

Let cool for 10 minutes and enjoy!

Cinnamon Sour Cream Coffee Cake (Dairy dish)

Ingredients
1 ½ sticks Tillamook Unsalted Butter
16 ounces Tillamook Natural Sour Cream
2 eggs
2 teaspoons vanilla
1 cup sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
Pinch of salt
1 cup brown sugar
2 tablespoons cinnamon

Directions
Preheat oven to350°F

Cream softened butter and sugar. Add in eggs and vanilla and mix

In a separate bowl, mix flour, baking powder, baking soda, and salt

Alternate adding sour cream and flour mixture to the creamed butter

In a separate bowl, mix brown sugar and cinnamon

Pour cake batter into a greased Bundt or cake 9” round cake pan

Sprinkle brown sugar and cinnamon mixture on top (I poured half the batter into the baking pan, then added the cinnamon mixture followed by the remaining batter. This however is very messy so next time I’m just going to sprinkle the cinnamon mixture on top. Do what you think is best but at the risk of your own kitchen counters.

Bake for 45 minutes, or until a knife comes out clean

* Post was updated on 10/1/12

By Amalya

For most of us now, school is well underway and the Tillamook Back to School contest is in full swing. Tilla-moms and Tilla-dads have been submitting their healthy eating tips in droves, helping us all find quick ways to feed our Tillakids a healthy meal! Here are some of our favorite breakfast, lunch, dinner, and snack ideas submitted by you, our Tillamook fans!

Don’t forget to get your tip in by September 14th to be entered to win a Tillamook backpack full of Tillamook goodies! AND for each tip Tillamook receives, Tillamook will donate $10 to Feeding America! That’s a win-win-win!

By Loafy

My family has a few Christmas traditions. Some of them are somewhat cheesy — and I don’t mean ‘involving cheese’ — the other kind of cheesy. On Christmas eve we would go out for a buffet dinner at a local restaurant, a restaurant we never frequented any other time of year. We (kids) would refrain from overstuffing ourselves on protein and vegetables so we’d have room to fill our anxious bellies at the all-you-can-eat sundae bar. To finish off the night we’d tour the best city Christmas light displays. We thought this was especially exciting. Our parents used it as a ‘tire them out so they’ll sleep’ tactic. It worked.

But I think my favorite Christmas tradition, and one that my Mother still carries on to this day (whether we’re there or not) is Orange Snails on Christmas morning. She would make them on Christmas eve and stick them in the oven to bake while we were opening gifts Christmas morning. Here’s my Mom’s recipe for Orange Snails. You still have time to whip up a batch before the big day!

ORANGE SNAILS

3/4 cup Tillamook Butter (1/2 cup of it needs to be softened)
1/4 cup white sugar
1 teaspoon salt
1/2 cup scalded milk, cooled
1 egg, well beaten
2 tablespoons warm water
1 cube yeast
2 1/4 cups sifted flour
1 cup white sugar
1 teaspoon grated orange rind
juice of 1/2 orange

Preheat over to 375 degrees.

Dissolve yeast in warm water. Cream 1/4 cup butter and 1/4 c sugar together with hand mixer until fluffy and light.

Add salt, milk and beaten egg and blend together. Stir yeast into butter mixture. Add flour and combine well to form a soft dough.

Place in a greased bowl and cover with plastic wrap or a kitchen towel. Let rise about 1 1/2 hours in a warm place until dough has doubled in volume.

While dough is rising, combine remaining softened butter with 1 cup sugar, grated orange rind and orange juice. Blend mixture together and set aside.

Punch dough down and roll out on a floured board. Shape into a rectangle.

Spread about 3/4 of the orange butter mixture on the dough. Roll up like a jelly roll and cut into 1 inch slices.

Grease a 9×13 inch baking pan and place slices in the pan. Cover and let rise for 30 minutes

Bake rolls for 20 minutes or until golden brown. Remove from oven and brush tops with remaining orange butter. Remove from pan and serve warm. Makes 12 rolls.

Do you have any Christmas morning food traditions?

~ Jala of the Tillamook Team

By Jala

Breakfast in bed is romantic. Valentine’s Day is romantic. A combination of the two for your favorite loved one… super romantic! There is something incredible about the combination of almond, orange, and cherry that makes Tillamook Cherry Almond Scones taste so amazing. Add a pat of  Tillamook Butter and some orange marmalade to the side of your plate, and serve with Tillamook Yogurt… breakfast in bed is served! You could even add a rose to the tray for a bit more romance. Happy Valentine’s Day!   

Cherry Almond SconesIngredients:         
2 cups all purpose flour        
2 teaspoons baking powder        
¾ teaspoon salt        
¼ cup sugar        
½ cup Tillamook® Unsalted Butter, chilled and cut into ½ inch pieces      ¼ cup dried cherries, chopped        
¼ cup almonds, coarsely chopped        
1 tablespoon fresh orange zest        
¾ cup whole milk        
¼ teaspoon almond extract        

Directions:         
Preheat oven to 450°         
         
In large bowl sift together flour, baking powder, salt and sugar.  Add butter pieces and work with fingertips or cut with a pastry knife until mixture resembles very coarse meal.  Stir in cherries, almonds and orange peel.  Make a well in the center and pour in milk and almond extract.  With a rubber spatula, quickly blend ingredients into soft, slightly wet dough.               
Turn dough onto a well-floured work surface.  Lightly sprinkle dough with flour.  Pat into a 7-inch circle.  Cut into 8 wedges.         
      
Place wedges 2 inches apart on greased baking sheet.  Bake 12-14 minutes until lightly browned.         
Serve warm from the oven.         
         
Makes 8 scones

Photo courtesy of Jessica.Tam

By Jennifer