There’s a saying that butter makes everything better, and I tend to agree with that. But, after this Tillamook Test Kitchen on flavored butter, I think the saying might need to change to “flavored butter makes everything better”! Although they all didn’t turn out exactly how I hoped, I learned some new delicious combos. There are no exact measurements for these butters, I suggest just adding ingredients to suit your preferred taste. Also, if you don’t have a microwave for softening the butter, a hair dryer works great (yes, I really did bring my hair dryer into the kitchen)!

MUSTARD BUTTER

This one is exactly what it sounds like! Mix equal amount of mustard and butter (I used Tillamook Salted Butter) together. Super simple, but something I had never tried before. Great for sandwiches, crackers, or spread on a savory biscuit.

HONEY BUTTER

Honey, Tillamook Unsalted Butter, and a little bit of confectioners’ sugar goes a long way. This butter was more frosting like than butter like, but was delicious lightly spread on some warm toast. I won’t be rushing to make this one again, but it did taste great.

LEMON THYME BUTTER

I love lemon… you can never go wrong with it. Add lemon, and thyme to Tillamook Salted Butter and you’ll have yourself a wonderful spread to add some flare to steamed vegetables or even meat like chicken or fish!

BLUEBERRY BUTTER

This was my disaster of the test. When Tillamook Unsalted Butter and blueberries are mixed together, they don’t combine very well! Also, blueberries don’t have a very strong taste, like some other fruits, and the berry flavor got a little lost in the butter. Next time, I’m going to try making a little sauce (little bit of water, sugar, and blueberries cooked together) and then mix that in with the butter. I think the texture and flavor will be much better that way.

CUCUMBER BUTTER

I didn’t have high expectations for this one… really. We brainstormed it in the office and I thought it was going to be bland. Boy was I wrong. It was refreshing! The cucumber added a crisp taste to the butter (I used Tillamook Salted Butter) and next time I make a sandwich I will be using cucumber butter. Forget mayo!

CINNAMON APPLE BUTTER

Tillamook Unsalted Butter, chopped up dried apples, cinnamon, and a bit of brown sugar = yum! Don’t be stingy on the dried apples or cinnamon! If you’re into baking, trying rolling this up on some dough (like a cinnamon roll) and you won’t be disappointed! It’s also perfectly fit for any lonely piece of toast.

SCALLION CAYENNE BUTTER

For this one I caramelized some scallions (yes, in butter) and added them to soft Tillamook Salted Butter. Sprinkle in a little cayenne pepper (or something less intense if you prefer) and you’re set. I really think that this could become the new “garlic butter” of French bread. I also think it would be a great addition to any pasta sauce or even a sandwich or burger!

HAZELNUT BUTTER (& HAZELNUT CRANBERRY BUTTER)

If you lightly toast hazelnuts in a frying pan (or the oven!) it brings out a wonderful flavor. Chop them up and mix them in with Tillamook Unsalted Butter and a little bit of honey and it gets even better. This was my favorite flavored butter of them all! Just to make this one even more seasonal, I added some cranberry sauce to it and it was great! A delicious spread for all those leftover turkey sandwiches coming up!

These butters were simple to make and added some wonderful new flavors to my kitchen. This started as a test, but it’s already turned into a habit. What’s your favorite flavored butter to make?

By Laura

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

Mozzarella Cheese is traditionally the cheese put on pizza, but in honor of Cheese Pizza Day we decided to put other varieties of Tillamook Cheese to the test. Get your pizza dough and sauce ready!

The line-up of cheese included Tillamook Shredded Mexican Blend with four cheeses (Medium Cheddar, Monterey Jack, Queso Quesadilla & Asadero Cheese), Tillamook Shredded Italian Blend with two cheeses (Mozzarella & Parmesan Cheese), and last but not least, Tillamook Shredded Mexican Blend with two cheeses (Pepper Jack & Medium Cheddar Cheese).

All of the cheese on a pizza pan!

The first pizza we made was with Tillamook Shredded Mexican Blend with four cheeses.

We were delighted that even when melted together, you could taste all of the different cheeses on this pizza!

Next we made a cheese pizza with the Tillamook Shredded Italian Blend.

It was very tasty, but the cheese got a bit harder on top than the other pizzas did. We could have cooked it too long, but we recommend using this cheese when you are making a pizza with lots of toppings!

And finally, we made a pizza with Tillamook Shredded Mexican Blend with two cheeses.

The Pepper Jack and Medium Cheddar are the perfect combination of flavors and textures for a pizza.

Did the pizzas pass our test? Yes! In fact, all of them were delicious, but if you’re looking to a make a cheese pizza with something other than Mozzarella, the Tillamook Shredded Mexican Blend with Pepper Jack and Medium Cheddar was our top pick.

We could barely wait to dive in! The pizza that used Tillamook Shredded Mexican Blend with Pepper Jack and Medium Cheddar Cheese was in our bellies in a matter of minutes.

What cheese makes your favorite cheese pizza?

By Laura

The last day of July: 79 degrees, the BBQ cooling down in the yard after dinner, a craving for the perfect concoction to wrap up a summer evening… Bring on the root beer float recipes!

Time for root beer floats!

Yes, floats plural! Let’s make a Root Beer Chocolate Float, Stout Beer Chocolate Float, Orange Cream Soda Float, Cherry Orange Float, and the Classic Root Beer Float! Welcome to our first Tillamook Test Kitchen all about Tillamook Ice Cream!

Classic root beer float with Tillamook Old-Fashioned Vanilla Ice Cream

To start with, we have our classic Root Beer Float recipe with Tillamook Old-Fashioned Vanilla Ice Cream+ all-natural root beer. Pros: Nostalgic taste, it has that sweet crunch when the ice cream foams up, and it’s a perfect balance of flavors. Cons: You’ve had it before, so why not try something new?

Root beer float with Tillamook Udderly Chocolate Ice Cream

Moving on to a slight twist… Tillamook Udderly Chocolate Ice Cream + all-natural root beer. Pros: Udderly Chocolate Ice Cream has both white and dark chocolate so it’s pretty in a float, the chocolate gives a depth of flavor to the root beer and satisfies the chocolate lover in all of us. Cons: It doesn’t seem to create that crunch effect that comes with the classic. Anyone know the physics of that?

Mmm... listen for that crackling sound when the root beer (or beer) hits the ice cream!

For an adult upgrade, try Tillamook Udderly Chocolate Ice Cream + chocolate stout beer! Pros: Chocolate combined with chocolate is always a winner, and it’s not as sweet so it’s a bit more refreshing on a summer day. Cons: You have to like the taste of stout beer to enjoy this… and drink responsibly!

The taste of an Orange Cream Soda Float reminds me of childhood memories. Let’s try Tillamook Old-Fashioned Vanilla Ice Cream + orange cream soda. Pros: The crunch is back with this option, it feels really summery, and you can easily add fresh berries or other fun toppings. Cons: Sweeter than a classic root beer float – perhaps too sweet for some?

Tillamook Oregon Black Cherry Ice Cream + orange cream soda

Finally, what happens when you combine Tillamook Oregon Black Cherry Ice Cream+ orange cream soda? Pure deliciousness. Pros: A really fun take on an old classic, it’s great for kids, and it’s fruitier. Cons: Doesn’t look as pretty.

Overall winners (in my humble opinion):
1. Root Beer Chocolate Float
2. Cherry Orange Float
3. Classic Root Beer Float

Which root beer float recipe tops your list?

By Gillian

The Tillamook Creamery Collection adds a unique taste to burgers

The sun is out… it’s time to drag the barbeque out of hibernation! Here at Tillamook, we were inspired by our Creamery Collection of sliced cheese. It includes six flavors of gourmet cheese that will add layers of flavor to your food. Below is our quest to create summer grilling recipes using sliced cheese and share what food we think will go great with each variety on a burger!

We had a big task ahead of us!

We’ll start with the basic cheeseburger with Tillamook Sliced Medium Cheddar Cheese. We kept this one simple and added tomato, pickles, white onion, and lettuce. Yum!

Tillamook Sliced Medium Cheddar Cheese

Ever tried Tillamook Sliced Smoked Swiss Cheese? I have the perfect recommendation! Try it on a burger with pineapple and barbecue sauce. It won’t disappoint! Raspberries add some tangy flavor and pretty color if you have any lying around.

Tillamook Sliced Smoked Swiss Cheese

For those of you who like spicy, Tillamook Sliced Hot Habanero Jack Cheese fits the bill. Try adding avocado and Pico de Gallo to this burger!

Tillamook Sliced Hot Habanero Jack Cheese

More of a Tillamook Smoked Black Pepper White Cheddar Cheese person? Think: antipasto plate meets burger! A little salami and arugula perfect this burger. Note: We simmered the arugula in a tiny bit of olive oil for just a minute or two to bring out that wonderful green color and flavor.

Tillamook Sliced Smoked Black Pepper White Cheddar

What to do with the rich Tillamook Sliced Garlic Chili Pepper Cheddar Cheese? Add some more mouth-watering flavors! Caramelized onions, roasted fingerling potatoes, and a bit of lettuce do the trick! Note: For the fingerling potatoes: cut into thin, round slices, spread out on a pan, lightly brush with olive oil, sprinkle with salt and pepper, and bake in the oven (around 400 °F) until they start turning golden around the edges.

Tillamook Sliced Garlic Chili Pepper Cheddar Cheese

Tillamook Sliced Garlic White Cheddar Cheese adds a kick to this dish, but marinated tomatoes and basil bring it all together! Note: Drizzle tomatoes with a mixture of olive oil, balsamic vinegar, and a pinch of dill.

Tillamook Sliced Garlic White Cheddar Cheese

We don’t have official names for these summer grilling recipes using Tillamook Sliced Cheese. We just really enjoyed them… and we hope you enjoy them too!

Scully likes the Garlic White Cheddar Cheese!

By Laura

Frozen Yogurt Pops made with Tillamook Yogurt

Here’s an idea for a refreshing, healthy summertime treat – Frozen Yogurt Pops made with Tillamook Yogurt! For a creamier Frozen Yogurt Pop, use straight up yogurt (pick your favorite Tillamook flavor!). For a less-creamy Frozen Yogurt Pop, mix 50/50 lemonade or juice with the yogurt,  pour into popsicle forms, and then stick them in the freezer for a few hours.

Which Tillamook Yogurt will you use to make a Frozen Yogurt Pop?

By Tara

The best part of this burger (Tillamook Cheese!) is hidden on the inside.

This Father’s Day, impress Dad with cheese-stuffed burgers! While this isn’t a play-by-play recipe, this is what I learned from making a stuffed burger of my own. Best part: I got to do it with the help of a grill master, my Dad!

My Dad - ready to grill!

 What you’ll need (for making about 4 burgers):
- Your favorite hamburger meat (about 2 lbs)
- Cheese to stuff in the burger (about 1 cup shredded cheese or 8 slices)
- All other hamburger makings that you fancy

We used Tillamook Garlic White Cheddar in our stuffed burgers.

What to do:
1. Divide meat into 8 equal patties
2. Put cheese on top of 4 of the patties.
3. Then top the chees-ified patties with the remaining patties
4. Pinch the sides of the patties together so that they form one big stuffed patty. If you are having trouble pinching the thin patties together, wet the edges and press them together to seal the cheese inside!
5. Cook the stuffed patties like you would any other hamburger. I prefer grilling them… Ahem, excuse me, having my Dad grill them for me! (Thanks, Dad!)

Add the cheese between the patties.

Pinch the edges closed!

 Tips:
- This will make a big burger – make sure you’re really hungry!
- Use a cheese with a lot of flavor. I used Tillamook Garlic White Cheddar since it’s potent, but any sharp or extra sharp cheddar will also be perfect stuffed in a burger!
- Don’t mix the cheese in with the meat! That will make the meat less dense and more likely to fall apart.
- I prefer to use shredded cheese because I like the way it melts, but slices work too! I recommend using 2 slices of cheese per stuffed burger.
- Place the cheese in the middle of the burger and don’t spread it to the very edge. This will give you plenty of room to pinch the burger and seal the cheese inside. Sometimes a little cheese sneaks out while cooking – and that’s okay!
- If you’re feeling adventurous, you can put more than just cheese on the inside of your burger. Other fillings to use: chilies, mushrooms, peppers, olives, onions, or even a different kind of meat.
- If you like kitchen tools, there are stuffed burger makers that make stuffing a burger really simple!

What are your favorite ingredients to stuff in a burger?

Cheers! Me with my Dad.

Happy Father's Day to my Dad and all the other Dads out there!

By Laura