This year’s Loaf Love Tour is going deep in the heart of Texas! In that spirit, we’ve decided to share some of our favorite Texas-inspired recipes so fans from all over the country can enjoy a taste of Tillamook and Texas.

Natural Queso

Photo: Tillamook

Courtesy of Top Chef season 5 winner, Hosea Rosenberg of Blackbelly Catering

Ingredients:

• 2 cups (8oz) Tillamook Monterey Jack Cheese, cubed
• 1 cup (4 oz) Tillamook Medium Cheddar Cheese, cubed
• 2 jalapeno chile peppers, de-seeded, de-stemmed and finely chopped
• 1/4 red onion, diced
• 1 tbsp fresh cilantro, chopped
• 1 roma tomato, chopped
• 1 dash of cayenne pepper
• 3 dashes of Tabasco sauce

Directions

Preheat oven to 450 degrees

Mix all ingredients in a medium-sized bowl, then arrange in a terracotta baking dish (or any dish that holds heat well).

Bake in oven until the cheese is thoroughly melted, about 10-12 minutes. Remove from oven and cool for 2-3 minutes, then enjoy immediately.

Chicken and Cheese Chili

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1″ pieces
• 3 tablespoons canola oil
• 1 tablespoon Tillamook^® Salted Butter
• 2 large onions, diced
• ¼ cup tomato paste
• 1 tablespoon chili powder
• 1 teaspoon marjoram
• 1 teaspoon cumin seed
• 3 medium carrots, chopped
• 3 ribs celery, chopped
• 2 jalapeno peppers, seeded and minced
• 1 – 28 ounce can chopped tomatoes
• 1 – 8 ounce can black beans, rinsed
• 1 – 8 ounce can red or pinto beans, rinsed
• 12 ounces tomato juice
• ½ cup fresh cilantro, chopped
• 2½ cups Tillamook^® Shredded Medium Cheddar Cheese

Directions:

In a large pot, saute chicken in 2 tablespoons of oil until opaque, remove from pot.

Add butter and remaining oil to pot and saute onions over medium high heat until translucent.  Stir in tomato paste, chili powder, cumin and marjoram, cook mixture about ten minutes to medium brown color.  Add the cooked chicken, carrots, celery, and jalapenos, stir just to coat.  Add chopped tomatoes, beans, and tomato juice.

Cook on low for 1 hour.  Add more tomato juice if needed.

To finish, stir in 1 cup of cheese until cheese is melted.  Spoon chili into bowls and sprinkle each with the remaining cheese and chopped cilantro.

Serves 6

Photo: ginnerobot/Flickr

Giant Cheesy Double Corn Muffins

Ingredients:

• 2 cups (8 ounces) Tillamook^® Shredded Medium Cheddar Cheese
• 1½ cups fresh, frozen (thawed) corn, or 1 (15 ounce) can whole kernel corn, drained
• 2 large eggs
• ⅔ cup whole milk
• 1-8 ounce box self-rising corn muffin mix
• 2 tablespoons sugar
• 1/3 cup of green onions

Directions:

Preheat oven to 400˚

Grease a 6-cup large muffin pan (1 cup capacity each).  Measure out ½ cup cheese for topping; reserve remaining for batter.

Pulse corn in food processor until coarsely chopped, about 10 pulses.  Add eggs and milk; pulse to blend, about 3 pulses.

Place corn muffin mix in a large bowl.  Add sugar, remaining 1½ cups cheese, and corn mixture; stir until no lumps of mix remain.  Spoon into muffin cups, dividing evenly, (batter will almost fill cups).  Sprinkle with reserved ½ cup cheese.

Bake until toothpick inserted in centers comes out clean, 18-20 minutes.  Remove from oven and cool on wire rack 5 minutes; turn out and serve hot.

Makes 6 large muffins

Serving suggestion:  Split and top with chili.

Add-ins:  Stir in ½ cup minced green onion or crumbled bacon when adding cheese to batter.

Grilled Cheddar and BBQ Pork Sandwich 

Ingredients:

• 2 tablespoons olive oil
• 3 large onions, julienned (4½ cups)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 pounds pulled pork*
• 1½ cups chipotle BBQ Sauce
• 20 1-ounce slices Tillamook^® Sharp Cheddar Cheese
• 20 slices Texas Toast
• 5 ounces softened Tillamook^® Salted Butter

*Pulled Pork

• 2 teaspoons salt
• 1 teaspoon each: black pepper, brown sugar, garlic powder, paprika, thyme, oregano, chili powder
• ½ teaspoon cumin seeds
• 4 pound pork shoulder roast at room temperature

Directions:

Pulled Pork

Preheat oven to 225°.

In small bowl combine salt, seasonings and cumin seeds. Rub shoulder with spice mixture. Place roast on rack in a large roasting pan and place in oven. Roast about 9 hours until a meat thermometer reaches 175. Remove from oven and cool slightly. Shred pork, removing any excess fat. Combine shredded pork with BBQ sauce and set aside.

Yield: about 2 pounds shredded pork

Heat oil in large skillet over medium. Stir in onions and season with salt and pepper. Cook until onions begin to wilt. Reduce heat and continue to cook, stirring occasionally until onions are soft and have caramelized to a rich golden brown, 20-30 minutes. Transfer to bowl and set aside.

To assemble individual sandwich:

• 2 slices Texas Toast
• 4.5 ounces pork mixture
• 3 tablespoons caramelized onions
• 2 slices cheese
• 1 tablespoon butter

Place one slice of cheese on slice of bread. Top with pork mixture, then onion, then second slice of cheese. Top with second slice of bread. Spread with half the butter. Heat heavy skillet over medium-low and place sandwich, butter side down, in pan. Spread remaining butter on top slice. Grill until golden, turn and grill the other side until golden and cheese has melted.

Texas Mac & Cheese

Photo: Tillamook

Submitted by Kendra Schuring – Dallas, TX Cook Off – 2005 Macaroni & Cheese Recipe Contest

Ingredients:

Pasta:

• 1 pound dry large rigatoni pasta
• 3 tablespoons salt
• 1 cup softened Tillamook® Unsalted Butter
• ½ cups shredded parmesan cheese
• 1½ cups half and half
• 1½ cups ricotta cheese
• 2 cups Tillamook^® Shredded Medium Cheddar Cheese
• 3 cups Tillamook^® Shredded Pepper Jack Cheese

Egg Mixture:

• 3 eggs, beaten
• ¼ teaspoon cracked black pepper

Topping:

• ½ cup crushed lime and green chili tortilla chips
• ½ cup Tillamook^® Shredded Medium Cheddar Cheese
• 1 cup Tillamook^® Shredded Pepper Jack Cheese
• ¼ cup melted Tillamook^® Unsalted Butter

Directions:

Preheat oven to 350°.

Add salt in large pot of boiling water. Cook pasta until done.  Drain water, leave pasta in pot, do not rinse.  Add butter and parmesan.  Mix until creamy.  Stir in one cup of half and half.  Add ricotta cheese.  Mix until smooth.  Mix in Tillamook Medium Cheddar and Tillamook Pepper Jack cheeses.  Blend in egg mixture.  Mix until smooth.

Once all ingredients are incorporated, pour into 2-quart baking dish coated with cooking spray.

Mix topping ingredients by hand until crumbly and sprinkle over the top.  Slowly pour remaining ½ cup of half and half over topping.

Bake for 30-35 minutes or until cheese is golden brown on top.

Sopa De Tortillas (Tortilla Soup)

Submitted by Angeles Martinez, Los Angeles, CA – Grand Prize Winner – Los Angeles, CA Tillamook® Recipe Contest 2001

Ingredients:

• 24 tortillas
• 1 pound sausage
• 1 pound Tillamook^® Shredded Monterey Jack Cheese
• 2 pounds red tomatoes
• 1 large piece of onion
• 1 poblano chile
• 2 cups heavy cream
• broth (chicken, beef or vegetable)
• salt and pepper to taste

Directions:

Preheat oven to 350°. Have a large casserole dish or mold ready for baking and serving soup.

Fry the sausage in a teaspoon of cooking oil until browned.  Add the chile and sliced onion.  Immediately add the tomatoes mixed with the salt, pepper and broth.  Leave on burner to allow flavors to blend.

Take sausage mixture off the heat and add the heavy cream, then let it set.  Heat a frying pan with oil until hot and quickly fry the tortillas, removing them just when they soften.

Place a layer of 6 tortillas, two-by-two, in the casserole dish (or mold).  Add the salsa mixture, then a layer of cheese, followed by another layer of tortillas, salsa and cheese again, until all ingredients have been used.  Cover the dish with tin foil and bake for 15-20 minutes.

If you’re as excited about Texas as we are, check out this Tillamook + Texas  t-shirt!

Do ya’ll have any tasty Texas recipes using Tillamook? Share with other fans on Facebook or in the comments below!

By Katie

During these chilly winter days (at least here in the Pacific Northwest!), I literally can’t eat enough soup. A hot, steaming bowl of goodness is the perfect companion to cold weather, and the best part is how simple soup is to make! Just throw some tasty ingredients in a pot, add some heat, and you’ve got yourself a meal. Here I’ve compiled some of my very favorite soup recipes (and a bonus chili recipe!) for you and your families to enjoy. Grab a big bowl and a hunk of bread and dig in!

Tillamook Cheddar Soup with Broccoli

⅓ cup Tillamook Butter
¼ cup flour
4 cups chicken stock
1 cup finely diced yellow onion
½ cup finely diced celery
¾ cup finely diced carrots
1 cup Tillamook Cheddar Cheese, shredded
1 cup cream or half and half
4 cups broccoli

Heat the butter in a sauté pan. Slowly add the flour, stirring constantly, and cook on low heat. Continue stirring the roux until it starts to bubble, but do not allow it to brown. Mix the roux into the cold chicken stock and bring to a simmer, stirring constantly. Be careful not to burn the roux.

Sauté the onions, celery, and carrots, and add to soup. Puree the soup in a large blender until smooth.

While blending, add the cheese and cream, and continue blending until smooth.

Cut the broccoli into florets and blanch in hot water. Immediately shock them in ice water, and then drain. Chop coarsely. Add the broccoli to the soup as it is served.

Taco Soup

1 pound lean ground beef, cooked, crumbled, and drained
1 onion, chopped
1 package taco seasoning mix
2½ cans chicken broth (15 oz cans)
1 – 16 ounce can stewed tomatoes, drained
1 – 16 ounce can tomato sauce
1 large can kidney beans, or to your preference
1 – 15 ounce can corn, with juice
1 package tortilla chips
2 cups ( 8 ounces) Tillamook Pepper Jack Cheese, shredded
16 ounces Tillamook Sour Cream
1 bunch green onions

Sauté the onion and hamburger and drain.  Add all the ingredients and simmer for at least 1 hour.  Put chips in bottom of the bowl and pour the soup over the chips.  Garnish with cheese, sour cream and green onions

Cream of Potato & Cheddar Cheese Soup

1 slice bacon, diced
1 tablespoon parsnip, finely chopped
1 tablespoon celery, finely chopped
½ tablespoon rutabaga, finely chopped
2 garlic cloves, minced
1 mushroom, finely chopped
1 shallot, roughly chopped
2 cups chicken or vegetable broth
½ tablespoon fresh basil, finely cut
1 teaspoon fresh oregano, finely cut
1 teaspoon fresh thyme, finely cut
½ teaspoon fresh parsley, finely cut
½ teaspoon black pepper
1 teaspoon salt
1 large russet potato, peeled and cut into ¼”, pieces
1 small red potato, peeled and cut into ½”, pieces
¾ cup heavy cream
¾ cup Tillamook Medium or Sharp Cheddar Cheese, finely shredded

In a medium-sized soup pot, cook the bacon over medium heat until well browned and nearly crisp.  Remove the bacon pieces from the pot; drain them on a paper towel and reserve.

Add the parsnip, celery, rutabaga, mushroom, and shallot to the pot and stir over medium heat for 2-3 minutes.  Add the garlic and stir for an additional minute.

Add the broth, basil, oregano, thyme, parsley, pepper, salt, and russet potato and bring the entire mixture to a slight simmer.  Cover and cook for 20-25 minutes over medium heat.

With a potato masher, mash the softened vegetables until there are no more large pieces and the soup is fairly smooth.  Add the red potato and cream.  Cover the pot and simmer for another 15 minutes over medium heat*.

Remove the pot from the heat, add the reserved bacon pieces, and whisk in the cheese.  Serve immediately in hot bowls.

* If the soup is too thin for your liking, continue to cook the soup to desired thickness before you add the bacon and cheese.  If the soup is too thick, add milk after adding the cheese and bacon. Yields 4-5 Servings

Crab and Cheddar Bisque

3 tablespoons Tillamook Salted Butter
½ cup diced onions
⅓ cup diced carrots
⅓ cup diced celery
1 teaspoon minced garlic
1 bay leaf
¼ cup flour
1- 14.5 ounce can diced tomatoes, drained
1 cup clam juice
3 cups chicken broth
½ – 7 ounce jar roasted red peppers, drained and chopped
1 cup heavy cream
2 tablespoons fresh chopped tarragon, divided
½ teaspoon black pepper
¼ teaspoon Tabasco Sauce
3 cups (12 ounces) Tillamook Special Reserve Extra Sharp Cheddar, shredded
Dry sherry (optional)
9 ounces flaked crab meat
½ cup Tillamook Sour Cream

Melt butter in a large saucepan over medium heat.  Stir in onions, carrots, celery, garlic and bay leaf.  Cook, stirring frequently until vegetables are softened, about 5 minutes.  Add flour, and cook, stirring constantly for 2 minutes.  Stir in tomatoes, clam juice and chicken broth and bring to a boil.  Reduce heat and simmer, stirring frequently, until mixture thickens, about 20 minutes.

Remove from heat, discard bay leaf and stir in chopped peppers.

In a blender, puree the soup in small batches until smooth.  Pour bisque through a fine mesh strainer into a medium saucepan.  Bring soup to a simmer and stir in cream, 1 tablespoon tarragon, black pepper and Tabasco Sauce.  Remove from heat.  Add cheese and stir until melted.

Serve hot and garnish each bowl with a splash of sherry, a dollop of sour cream, crab meat and remaining tarragon. Serves 6

Southwestern Corn Cheddar Soup

2 ears corn, husked and silks removed
8 flour tortillas cut into ¼ – inch strips
canola oil for frying
¼ cup unsalted butter
½ cup onion, chopped
3 cloves garlic, chopped
¼ cup flour
3 cups chicken stock
2 cups half & half
1 cup Mexican beer
¾ teaspoon ground cumin
¾ teaspoon dried oregano
1 4-ounce can diced green chilies
4 cups (1 pound) Tillamook Special Reserve Extra Sharp Cheddar Cheese, finely shredded
1 teaspoon chipotle peppers in adobo sauce, sauce only
3 ripe tomatoes, cored, seeded and chopped
2 ripe avocados, pitted, peeled and chopped
½ cup fresh cilantro, chopped
1 lime cut into 6 wedges

Place corn ears on a hot oiled grill. Rotate corn until corn kernels have grill markings, approximately 8-10 minutes. Remove grilled corn and cool slightly.

While corn is cooling, fry tortilla strips in hot oil until golden. Drain strips on paper towels and set aside. Carefully cut off the corn kernels from corncob. Discard cob and set corn kernels aside.

In a large soup pot over medium-high heat, melt butter. Add onions and garlic and cook until tender; do not brown. Whisk in flour and stir until flour and onion/garlic mixture is combined. Whisking constantly, add chicken broth, half & half and beer to flour mixture. Add cumin, oregano, and green chilies. Continue to cook and occasionally stir soup with a wooden spoon until thickened, about 20 minutes.

Remove soup from heat and whisk in cheddar cheese until melted. Add chipotle pepper sauce and reserved grilled corn kernels. Stir until all ingredients are combined. To serve, ladle soup into 6 large soup bowls. Divide fried tortilla strips evenly and mound in center of bowl. Top tortilla strips with tomatoes, avocado, and cilantro. Squeeze one lime wedge over top of garnishes. Makes 6 servings.

Tillamook Cheddar Soup with Peppered Bacon, Ale, and Rye Croutons

¼ pound peppered bacon, diced
1 onion, diced
½ bunch leeks, diced
2 carrots, diced
4 stalks celery, diced
1½ bottles ale
2 tablespoons flour
2 pounds Tillamook Medium Cheddar Cheese, shredded
¾ quart chicken stock
2 cloves garlic, chopped
1 cup whipped cream
1 cup dark rye croutons

Sauté bacon, onion, leeks, carrots, garlic and celery until soft. Add flour and combine to cook for 5 minutes on low heat.  Add ale and chicken stock.  Bring to a boil and cook on medium heat for 20 minutes.  Add cheddar cheese, stir until it melts.  Add cream, bring back to temperature.  Remove from heat and stir.  Makes approximately 10 cups.

Cheddar Vegetable Stew

2 cups chopped potatoes
4 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1¼ teaspoons salt
1 bay leaf
¼ teaspoon pepper
1½ cups boiling water
3 tablespoons Tillamook Butter
3 tablespoons flour
1 cup tomato juice
2½ cups (10 ounces) Tillamook Sharp Cheddar Cheese, shredded
1 can (8 ounces) small whole onions, drained

Add potatoes, carrots, celery and seasoning to water. Cover; simmer 20 minutes or until vegetables are tender.

Melt butter, blend in flour.  Gradually add tomato juice; cook, stirring constantly, until thickened.  Add cheddar, stir until melted.

Add undrained vegetables and onion to cheese sauce; stir until blended. Heat; do not boil. Makes 4 to 6 servings

Tillamook White Cheddar Cheese Soup with Cauliflower and Chives

½ cup Tillamook Unsalted Butter
½ cup all-purpose flour
½ cup shallots, minced
1 cup leeks (white only) sliced thin
¾ cup celery ¼ inch diced
6 cups chicken stock
3 cups Tillamook Vintage White Extra Sharp Cheddar, shredded
2 cups cauliflower – cut in bite sized pieces
1½ bunches chives, snipped into short ¼ inch pieces for garnish
salt and white pepper
fresh lemon juice

Cook cauliflower in salted simmering water until al dente then run under cold water to chill them.  Set this aside until later.

In a hot stock pot add butter and melt, then sauté leeks, shallots, and celery until softened and fully cooked. Sprinkle flour into vegetable and butter mixture and stir together over medium heat for 5 minutes. Add cold chicken stock to the flour/vegetable/butter mixture and whisk together until well combined. Place stockpot on medium heat and cook for 20 minutes.  The soup should thicken during this time.

Using a hand blender combine cheese into soup until smooth and velvety.  At this time you can either add the cauliflower and continue to puree or you can leave it chunky. Season with salt and white pepper and a little fresh lemon juice to taste and it’s finished.

Chicken and Cheese Chili

2 boneless, skinless chicken breasts, cut into 1″ pieces
3 tablespoons canola oil
1 tablespoon butter
2 large onions, diced
¼ cup tomato paste
1 tablespoon chili powder
1 teaspoon marjoram
1 teaspoon cumin seed
3 medium carrots, chopped
3 ribs celery, chopped
2 jalapeno peppers, seeded and minced
1 – 28 ounce can chopped tomatoes
1 – 8 ounce can black beans, rinsed
1 – 8 ounce can red or pinto beans, rinsed
12 ounces tomato juice
½ cup fresh cilantro, chopped
2½ cups Tillamook Shredded Medium Cheddar Cheese

In a large pot, sauté chicken in 2 tablespoons of oil until opaque, remove from pot.

Add butter and remaining oil to pot and sauté onions over medium high heat until translucent.  Stir in tomato paste, chili powder, cumin and marjoram, cook mixture about ten minutes to medium brown color.  Add the cooked chicken, carrots, celery, and jalapenos, stir just to coat.  Add chopped tomatoes, beans, and tomato juice.

Cook on low for 1 hour.  Add more tomato juice if needed.

To finish, stir in 1 cup of cheese until cheese is melted.  Spoon chili into bowls and sprinkle each with the remaining cheese and chopped cilantro. Serves 6

Do you have any favorite soup recipes, using Tillamook products, that make a chilly winter day warm and cozy?

~ Katie of the Tillamook Team

Photos: Chili, Steve Johnson/Flickr (Creative Commons), Cheddar Soup, Whitney/Flickr (Creative Commons)

By Katie

I love fall. The leaves are turning colors and the air is crisp, but most importantly it marks crock pot season at our house!  This recipe is a favorite, I love coming home to the savory smell wafting in the air knowing that dinner is ready!

GREEN CHILI PORK

1 medium onion, sliced
3 cloves garlic, sliced
1 cup flour
salt & pepper
3 pounds pork roast, cubed into large pieces, with fat trimmed
3 tablespoons oil
3 cups prepared green chili enchilada sauce
1 6 oz. can diced, fire roasted green chilies
1 bag high quality, thick tortilla chips
1 ½  cups Tillamook Monterey Jack Cheese, shredded
½ cup Tillamook Sour Cream
green onions (optional)

Heat oil in a large pan over medium high heat. In a large Ziploc storage bag combine flour, salt and pepper. Shake pork in bag until coated and add to pan. Cook pork until nicely browned. In order to avoid overcrowding your pan, cook pork in batches.

Add onion, garlic and pork to crock pot. Cover with enchilada sauce, and green chilies. Cook on low for 8–10 hours.

Place handful of tortilla chips in bowl, top with green chili pork and Tillamook Monterey Jack Cheese. Garnish with Tillamook Sour Cream and green onions.

Time saver tip: Mornings at my house can be hectic (we have an infant and a three year old)! So, I cube the pork, season the flour and slice the onion and garlic the night before so everything is ready to go in the morning!

By Aimee

It is that time of year! The weather is getting chillier, leaves are changing color and footballs are flyin’. That’s right, it’s chili season! In honor of chili season I decided to cook up a batch and test the impact that Tillamook Medium Cheddar and Tillamook Natural Sour Cream has on the flavor of chili.

By itself the chili was a hit — a little spicy, but oh-so-good. When we added the Medium Cheddar not much changed in terms of flavor, but the texture turned into a delicious gooey delight! We almost couldn’t add enough cheese – but then again, we ARE cheese lovers.

Next, we added Tillamook Natural Sour Cream. Unlike the cheese, the sour cream effected the flavor greatly, gaving the chili, well… a sour taste. In small portions (about a tablespoon) the sour cream complimented the flavor. But anything more and you run the risk of the sour cream overpowering your chili.

Ingredients

• 1 lb. ground beef
• 1 package mild Jimmy Dean sausage
• 3 cans diced tomatoes
• 1 can diced hot green chilies
• 1 can black beans
• 2 cans kidney beans
• 1 can sweet corn
• ½ diced onion
• 4 tbsp. chili powder
• 3 tbsp. salt

Test Ingredients:

• Tillamook Shredded Medium Cheddar Cheese
• Tillamook Natural Sour Cream

Simple Preparation:

In a large skillet, brown ground beef and sausage over a medium heat. Once finished, drain any excess grease and add both to your slow cooker.

Pour in all 3 cans of diced tomatoes and green chilies – with their juices.

Add the remaining ingredients but make sure to drain the juice from the cans of black beans, kidney beans and sweet corn first.

Turn your slow cooker temperature to medium and wait at least 3 hours before serving, stirring occasionally.

By Blu

I will start by letting you know I am an avid college football fan. Not plan my life around Saturday’s, miss my kid’s 1st birthday, read all the team news until 4am avid – but avid enough to know that Thursday night is the start of the best time of year – football season is here!!

In honor of this momentous occasion, let’s talk about food necessary for a good football viewing! Typical menus often consist of crackers, nachos, hot dogs, chili and burgers. Guess what ingredient makes all of these dishes better?! Tillamook!!! Here’s a few suggestions of how to spruce up game day menus with some Tillamook products certain to impress (arranged chronologically for optimal eating throughout the game):

Crackers: It’s right before the first quarter. Everyone’s a little on edge and guts are rumbling with anticipation for kickoff. A plain cracker, a thick slice of Tillamook Sharp Cheddar, Special Reserve Extra Sharp Cheddar, Colby Jack or the ol’ faithful Medium Cheddar is a failsafe way to get through this most difficult time. Like training for a marathon, start slow and pick up the pace…get your nacho on next!

Nachos: Ok. You, and your team, made it through the first quarter unscathed. Now it’s time to beef it up a bit…but not too much, there’s still another 45 minutes to go! It’s time for nachos! What’s the worst part about nachos – the chips without Tillamook Cheese. So, that makes the multi-decker, standing room only nacho the best thing in the history of nachos (which dates back to 1943 – a rather interesting story is available on Wikipedia should you care to look).

Field Level (Layer 1) – Chips, shredded Tillamook Medium Cheddar, Tillamook Monterey Jack, Tillamook Pepper Jack, fresh sliced Jalepeños, onions and a few olives.

Luxury Suites (Layer 2) – Chips, shredded Tillamook Medium Cheddar, Tillamook Monterey Jack, Tillamook Pepper Jack, fresh sliced jalepeños, onions and a few olives.
Broil until melted and slightly bubbly (~8 minutes)
Remove from oven

Standing Room Only (Layer 3) – Fresh guacamole, fresh tomatoes, Tillamook Premium Sour Cream.

Hot Dogs: Ok…half-time. You’re ahead and ready to do a mini-celebration, but save the big hooray for after the game…a lot can happen in 30 minutes! Hot dogs are the perfect halftime meal. If you’re looking to impress your guests by taking it up a notch, here is a simple suggestion — just spread some Tillamook Salted Butter on the bun and blast it in the broiler for about 5 minutes (just enough time to melt the butter and start to lightly brown the buns), put the BBQ’d hot dog in the bun, sprinkle a little Shredded Tillamook Sharp Cheddar and Tillamook Swiss on top and put it back in the oven on broil for 2 minutes…DONE! Best dog in town.

Chili: OMG. What a game. Taking a 7 point lead into the fourth quarter is good…but you need some fuel to get through it! If you are a chili-a-holic, you probably won’t be playing football professionally anytime soon. But take your chili and cheering to the professional level by adding Tillamooks Medium Cheddar and Monterey Jack Cheese. The Monterey Jack will not affect the flavor, but will add the most amazing, creamy texture.

**For extra special guests, or fans of your team, toss a couple dollops of Tillamook Natural Sour Cream on top for an even more flavorful, full-textured bowl of chili! MMMM

Burger: Queen’s rock anthem, “We Are The Champions” is now running through everyone’s mind! You are victorious!! There’s only one thing left to do! Grill up some burgers!! Try adding some Tillamook Pepper Jack Cheese, IN ADDITION to Tillamook’s award winning Medium Cheddar. You will love the little added bite of flavor and texture the Pepper Jack gives and the perfect, melty, combination of both cheeses working together!

Good luck this weekend. If you make any of the recipes, remember to post pictures to our Facebook Wall! We would love to see you cheering on your favorite team. For me, that means GO DUCKS!!

By Matt