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

The beauty of quiche is that you can make almost any flavor. Do you like bacon? Add it. Do you like spinach? Great, add that too. Once you know what ingredients you’re using, the only real question is, what cheese are you going to pile into your delicious quiche?

In an experiment to find out which Tillamook Cheese goes best with onion and leek quiche, I headed to the store and purchased both Tillamook Swiss Cheese and Shredded Tillamook Sharp Cheddar. I divided the recipe below in half and used Swiss in one and sharp cheddar in the other.

Placing two quiche on everyone’s plate, my friends were asked to pick their favorite. That’s when disaster struck. No one was willing to pick a favorite. It turns out both Swiss and Sharp Cheddar are excellent in quiche. I walked away from this experience learning that whatever Tillamook Cheese is in your fridge, it can be used in a quiche. My next experiment will be with bacon and Tillamook Smoked Medium Cheddar. I have a filling it will be a hit.

Ingredients
1 box frozen puff pastry
1-2 tablespoons olive oil
½ yellow onion
1 leek
6 eggs
1 cup heavy cream
1 cup of your favorite grated Tillamook Cheese
2 tablespoons chopped parsley
Salt and pepper
6 tablespoons melted Salted Tillamook Butter

Preparation
Let the puff pastry defrost and preheat oven to 350 degrees. Thinly chop both the onion and the leek then add 1 tablespoon of olive oil to a sauté pan and cook the onion and leek over medium low heat until translucent (5-10 minutes). Let the ingredients cool.

While the onions and leeks are cooking, combine eggs, cream, Tillamook Cheese, chopped parsley, salt, and pepper. After, stir in the cooked leeks and onions and set aside.

Carefully remove one sheet of puff pastry and place on a cutting board. Cover the puff pastry with melted butter using a brush and add another puff pastry onto of the butter. Repeat until you have 4 layers covered with butter.

Cut the puff pastry into squares slightly larger than your circular tins. We used mini muffin tins with a 2 inch diameter and cut our pastry squares to 2¾ inches. You want your puff pastry to be able to line the wall of your tin.

Fill your pastry cups about ⅔ of the way to the top and place in the oven for about 12 minutes or until golden brown. Enjoy!

By Kelly

Big family feasts and holiday meals are the best! That’s when all the best tasting food comes to the table (and the best leftovers)! However, after a few days, I tend to get a little bored of eating the same leftovers. So, instead of eating the same meal over and over again, I like to bake the leftovers into some puff pastry (or pie crust, whatever you have) and eat it as a hand pie.

Hand pies are exactly what they sound like, pies that you can hold in your hand and eat! There are some traditional hand pie recipes, but they can really be any combination of flavors or leftover that you have.

I always have leftover scallop potatoes and ham from Easter dinner, and they seemed like a perfect hand pie filling. I tucked my leftovers into some store bought puff pastry (found in the freezer section) with some Tillamook Swiss Cheese. Make sure your scallop potatoes (or whatever leftovers you are using) are cold when you load them into your shell, that way they aren’t too gooey when you seal the hand pie.

Layer your leftovers in the middle of your pastry dough (make sure to leave enough room around the edges to seal the hand pie). Brush the edges with an egg wash (mix together an egg yolk and a little water) and then seal the pie by pressing the two sides together; mark the edges with a fork.  Poke a few holes in the top to keep the pies from bursting while cooking and then brush the top with egg wash. Throw them in a 400 degree oven until they are gold brown (about 15-20 minutes).

We always seem to have a colony of chocolate bunnies around the house after Easter, so I cracked off a few pieces of chocolate and baked them into a cherry hand pie.

You will want to let them cool a little, but they are definitely best served warm out of the oven!

The options are truly endless; ham, swiss, and honey mustard or how about roast beef, horseradish cream, and provolone. What leftovers would you make a hand pie with?

By Candace

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