Home Entertaining Recipepalooza: We asked some of our favorite bloggers to share a recipe and their tips for home entertaining. This recipe comes from Haley Shivers’ blog Love Life Family…and then some. Haley Shivers is the Author and Mom behind Love, Life, Family…and then some. Based in Houston, Texas she has a passion for all things blogging and social media.

Tillamook Easy Sour Cream Enchiladas 

Overview
A hearty and delicious family favorite, these enchiladas are a huge hit every time I make them! Pair with Spanish rice and black beans for a perfect meal. My tip for this recipe is that if you find that the sauce is too thick after adding in your sour cream, you can use extra chicken broth 1 tablespoon at a time to thin it out.

Prep time: 30 minutes
Total time: 55 minutes
Yield (number of servings): 8

Ingredients
4 boneless skinless chicken breasts (1 lb), cubed
1 small onion, chopped
1 tablespoon Tillamook Butter
8 flour tortillas
2 cups Tillamook Shredded Mexican Blend Cheese, divided
1 ½ cups Tillamook Sour Cream
1 cup chicken broth
1 4-oz can green chiles
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon cayenne pepper

Preparation
Using a large skillet over medium heat, cook onion and chicken in butter until chicken is cooked through. Next, spoon onion chicken mixture into tortillas, add some cheese, and roll them up. Place the rolls side by side in a buttered 9×13 baking dish, fold side down.

In a skillet whisk together sour cream, chicken broth, and green chiles over medium-high heat. Add in garlic powder, cumin, and cayenne. Simmer for 5-10 minutes. Pour sauce over enchiladas. Top with remaining cheese. Bake at 400 degrees for 17-19 minutes or until cheese becomes lightly brown and bubbly.

About Haley:
Tips for stress-free home entertaining:
“My secret to making entertainment in the home stress-free is to be well prepared. I shop ahead of time so I make sure the day of my event I won’t have to run to the store and lose valuable prep time.”

Kitchen advice for other moms and dads:
“My kitchen advice for Mom’s preparing for a family gathering is to have a fun craft or project to have your kids work on the day of your party (for Holidays, I like to give them a craft kit to create a table centerpiece). Sit them down in the living room with the activity and have dad or another relative supervise. With less to worry about things will go more smoothly in the kitchen while you’re cooking.”

Follow Haley and her blog online:
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By Tillamook

Sour Cream is the kitchen underdog. It’s often underestimated, but a key player in turning ordinary recipes into extraordinary. Be it Premium, Light, Fat Free or Natural, you can’t go wrong with Tillamook Sour Cream.

Here are some favorite recipes from the Tillamook Kitchen that use Sour Cream. Behold the possibilities.

Dipping Quesadilla

Monster Muenster Panini

Pepperbelly Melt

Carne Asada Tacos

Duck Confit Quesadillas

The Roast Dip Sandwich

Short Rib Melt

Roast Beef with Caramelized Onions

Philly Cheesesteak

Smoked Chicken Enchiladas

Citrus Strawberry Ice Cream Sandwiches

Grandma’s Chocolate Frosting

By Amalya

Home Entertaining Recipepalooza: We asked some of our favorite bloggers to share a recipe and their tips for home entertaining. This recipe comes from Cara Ferguson’s blog Culinary Cara. Cara is a devout foodie, hot-rod lover, and hardcore Texan. She’s inspired by the flavors and cultures of the world, giving them a Texas twist in her dishes. Check out this tasty recipe on Cara’s blog.

Tillamook Creamy Red Potato Salad

Overview
Texans love a good barbeque, and potato salad is the perfect accompaniment for any cookout. Tillamook Natural Sour Cream gives this recipe a balanced richness, along with the bright flavors of fresh dill and red onion. Your friends and family will keep coming back for more!

The best part of this recipe is that it can be made in advance. Cook the potatoes and assemble the dressing the day before and combine before you’re ready to serve! If you don’t have rice vinegar, any variety of less pungent vinegar (such as cider vinegar) will make a suitable substitution.

Prep time: 30 minutes
Total time:  1 hour 30 minutes
Yield (number of servings):  6-8

Ingredients
2 pounds red potatoes, cut into 1 inch cubes
½ cup Tillamook Natural Sour Cream
¼ cup mayonnaise
½ cup red onion, chopped
1 teaspoon rice vinegar
1 teaspoon brown or dijon mustard
½ teaspoon kosher salt
¼ teaspoon fresh ground Black Pepper
¾ cup cooked & crumbled bacon (6-7 strips)
2 tablespoons fresh dill, chopped (add another teaspoon for garnish)

Preparation
Boil chopped potatoes in water over high heat for 15-20 minutes, or until fork pierces into potatoes with little resistance. Drain potatoes and allow to cool completely. While your potatoes cook, assemble the creamy dressing. Combine remaining ingredients (except for the bacon) in a sealable container, and set aside in the fridge until potatoes have cooled. Gently fold dressing, crumbled bacon, and potatoes together just before serving. Add a bit of freshly chopped dill for garnish, if you’d like.

About Cara:
Tips for stress-free home entertaining:
“When I entertain, I follow one motto: ‘Keep it fresh and simple.’ No need for the Thanksgiving-style spread, just make a few snacking options with a few fresh ingredients. This way, your guests will be able to converse and enjoy each other’s company!”

Kitchen advice for other moms and dads:
“Parents are always very busy, so it’s important to keep things fresh and simple. Choose a recipe that can be made in advance, and something with around a handful of ingredients. When entertaining guests at home, serve just a few great dishes, instead of assembling an entire buffet. You wallet and your hectic schedule will thank you for it.

Follow Cara and her blog online:
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By Tillamook

What better way to celebrate the season than with butternut squash and apple?

We LOVE soup at our house! It could be 90 degrees outside and soup still gets thrown out as a dinner option!  We typically rotate through our top three favorites (loaded baked potato, beer cheese, and chili). So when I announced that we were having butternut squash and apple soup for dinner, there was a less than enthusiastic response. It took some convincing (and the promise of bacon in the soup), but ultimately I won – and I am so glad I did, not only because I had a butternut squash to use, but because it was delicious!

I used the recipe here as a jumping off point, but then added a few of my own tasty touches. I promised bacon, so before I added the butter and veggies, I diced up some bacon and put it into the pot to crisp up. Once the bacon got a little crispy, I then added the veggies and followed the rest of the directions.

Without hesitation, I served it with a dollop of Tillamook Premium Sour Cream as suggested. And for good measure I also added some shavings of Tillamook 3 Year Vintage White Extra Sharp Cheddar Cheese on top (if you can’t find the 3 year old, any of our other Vintage White Cheddar varieties would be delicious!)

Butternut Squash & Apple Soup

Ingredients
1 medium butternut squash (3-4 lbs, cubed)
2 large Gala apples, peeled, cored and chopped into dice-sized pieces
1 tablespoon Tillamook Butter
1 small white onion, chopped
2 teaspoons minced garlic
4 ribs celery, chopped
2 large carrots, peeled and chopped
4 cups reduced-sodium vegetable broth (or homemade stock if you have on hand)
Sage (as a garnish)
Salt and pepper to taste

Jump over here for step by step directions.

Enjoy!

By Candace

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

It’s an exciting day here at Tillamook…National Chocolate Chip Day! Here are a few ways we’re celebrating this delectable holiday. What’s your favorite way to enjoy chocolate chips?

*New* Tillamook Vanilla Chocolate Chip Ice Cream

Grab a spoon!

Chocolate chips in their natural habitat! We take our delicious Vanilla Bean Ice Cream and add in premium chocolate chips for a simple, delicious treat perfect for a beautiful Oregon day like today.

Chocolate Chip Cream Scones from The Food Librarian

Chocolate Chip Scones from The Food Librarian

Check out these delicious breakfast scones from food blogger, The Food Librarian. As blogger Mary says, scones are a great recipe because you can make everything in one bowl! Less time cleaning and more time celebrating National Chocolate Chip Day!

Soft Chocolate Chip Cookies from MarthaStewart.com

Chocolate Chip Cookies from Martha Stewart

These soft and chewy chocolate chip cookies from Martha Stewart feature a secret ingredient that’s close to our hearts here at Tillamook – Sour Cream! If this is a new concept for you, don’t be scared. The ingredient adds flavor depth to the cookies and makes them extra creamy and soft. Prepare to share!

By Loafy

It’s (almost) a shame to eat these pretty cookies!

Decorating sugar cookies has long been a tradition in my family. I enjoy getting a little artistic with my decorating (making cookies look like family members or celebrities is my favorite), while my brother seems to think that the more frosting on a cookie, the better. This recipe makes the best sugar cookies I’ve ever tasted; the sour cream keeps them fluffy and flavorful, and the frosting is creamy and oh-so delicious.

SUGAR COOKIES

1 cup Tillamook Unsalted Butter, softened
1 ½ cups white sugar
1 teaspoon vanilla extract
2 eggs
1 cup Tillamook Premium Sour Cream or Tillamook Natural Sour Cream
5 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

FROSTING

1-8oz package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners’ sugar
Food coloring (optional)
Sprinkles (optional)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together softened butter, sugar, vanilla extract, and eggs. Add the sour cream. In a separate bowl, combine flour, salt, baking powder and baking soda, and gradually add to egg-sugar mixture. Cover and chill dough for 1 hour.

Roll the dough on a floured surface to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on wire racks.

While cookies cool, beat together cream cheese and evaporated mix milk until smooth. Mix in vanilla extract, salt, and confectioners’ sugar, and beat until well blended. To color frosting, divide into separate bowls and add food colorings to each to desired intensity. Use a knife to frost cookies, and add sprinkles or other decorations as desired.

Yields about 5 dozen cookies

Tip: if you feel like you’re adding a lot of flower to make the dough un-sticky, try using confectioners’ sugar instead to keep the cookies sweet.

Do you have any fun sugar cookie decorating traditions? Why not be the first to make a Baby Loaf sugar cookie?!

~ Katie of the Tillamook Team

Image: Flickr/OakleyOriginals (Creative Commons)

By Katie

First of all, I didn’t name this. It was bestowed upon me by my siblings! I am the cook in the family, and like to try new recipes and ingredients, but, I cannot show up to a family gathering without this spinach dip, and often have to whip up a second batch to get us through a weekend together! Enjoy!

AIMEE’S AMAZING SPINACH DIP

1 – 10 oz. package frozen chopped spinach, thawed, water squeezed out
1 – 16 oz. container Tillamook Natural Sour Cream
¾ cup of mayonnaise
1 – 8 oz. can water chestnuts, drained and diced
1 – 1.8 oz package dry leek soup mix

Combine sour cream and mayonnaise, add dry soup mix, water chestnuts and spinach; mix well, refrigerate overnight. Enjoy with baguette, veggies or crackers.

Photo: Flickr/Jack Spurlock (Creative Commons)

By Aimee

Tillamook Sour Cream: four varieties, so many possibilities!

Calling all “TillaMookie” fans! We’ve got big news to share! Pack your bag, grab your keys and get ready to run to the grocery store because Tillamook Sour Cream is coming to a grocery store near you! If you’re in the greater Phoenix and Denver areas be sure to visit your local Safeway and if you’re in the greater Los Angeles, Sacramento and Salt Lake City areas make a pit stop at your local WinCo to purchase your favorite variety of Tillamook Sour Cream. If you’re in the Pacific Northwest, consider yourself lucky – because you can find Tillamook Sour Cream at most grocery stores.

Wondering what you’ll do with a fridge stocked full of Tillamook Sour Cream? Use sour cream in your favorite tail-gate dip or as a base for cakes, sauces and soups. Here is a sour cream dip recipe that is quick, easy and a guaranteed crowd pleaser:

• In a blender or food processor, add Tillamook Sour cream, chives, garlic, salt and pepper.
• Transfer the dip to a bowl and let it chill in the refrigerator for 30 minutes.
• Serve with vegetables and crackers. Enjoy!

By Mary

Ever wonder what sour cream is? Well, true to its name, sour cream starts with cream! The cream is pasteurized and cultures are added (cultures are just a fancy name for bacteria) to help the sour cream develop its flavor. Tillamook uses defined cultures which helps ensure each batch is consistent in flavor and texture.

You may notice a small amount of light yellow liquid where you have spooned out your sour cream. It’s actually whey separating from the cream…a quick stir and you are back to normal!

While the traditional baked potato, nachos or a taco topped with Tillamook Sour Cream is hard to beat, baking with sour cream is an adventure worth taking! Sure, you can find recipes that specifically call for sour cream, but why not experiment? Play around with substituting sour cream for butter, or, use sour cream as an added ingredient. It’s so versatile! The high fat content in sour cream holds more moisture, so your finished product will be dense, but still moist. Sour cream also creates a slight tanginess that elevates flavors in your food. Gotta love those elevated flavors!

With four varieties of Tillamook Sour Cream to choose from, how do you know which one is right for you?

• Tillamook Premium Sour Cream is so smooth and delicious; it makes everything it touches sing. The perfect addition to any dish that needs a boost from goodness to greatness.
• Tillamook Light Sour Cream lets you cut back on calories without cutting back on taste. Rich, smooth and creamy.
• Try Tillamook Fat Free Sour Cream if you’re in the mood for cooking light. It is so smooth and creamy, you won’t even miss the calories.
• Tillamook Natural Sour Cream is made from simple, all-natural ingredients. Its smooth, fresh taste complements every dish it meets.

Each variety will add a little something different to your meal! Have you been creative with sour cream lately? What did you make?

By Aimee

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