We know you have been waiting! It’s that time of year again when our group of energetic, cheesy cheese-loving brand ambassadors hit the road in Tillamook orange in a city near you! They will kick off the tour in Phoenix and Lubbock spreading the Loaf at a store near you. Don’t miss meeting the team! See pictures below and read a short bio about each unique team member and don’t forget to check out the schedule online!

WEST TEAM

Madison O.
Hey cheese lovers! My name is Madison Ornstil and I grew up eating awesome Tillamook Cheese in Oakland, California. I come from a sports loving family, so when I am not eating yummy Tillamook cheese you can likely find me cheering on my favorite teams.  My only issue with sports games is people eating all that processed nacho cheese. To them I say, “GIVE ME TILLAMOOK!” I moved to Portland after graduating college in Chicago. Chicago was great, but I needed more natural cheese in my life, so I decided to move straight to the source.  Can’t wait to see you on tour!

Matt M.
Monterey Matt checking in from Portland getting all excited to hit the road and visit y’all! I have grown up on Tillamook my entire life and am ready to share some of my memories and experiences with you and hope you will share in return. Tillamook Cheese goes best on nacho cheese chips melted in the microwave or on a juicy burger piled high with an egg and bacon. When I am not sharing all my knowledge about Tillamook, I will be enjoying the sunshine in Southern California, spring training in Arizona, and attending many, many country concerts wherever they are. Some favorites include Brad Paisley, Eric Church, and of course George Strait. I can’t wait to hit the road and see all your smiling faces after I give you the most amazing cheese. Here’s to a great Loaf Love Tour 2013!!!

Pokou X.
*Waves* Greetings Tillamook Lovers! My name is Pakou and I’ll be on the road spreading the loaf love! I was first introduced to Tillamook Cheese and all of their dairy goodies when I moved to Portland, Oregon from Northern California. Since cheese was not something that was a part of my culture, I grew up thinking that processed cheese was real cheese. Boy was I wrong, and once I learned the difference, I haven’t gone back! Tillamook is about the only cheese you’ll find in our refrigerator these days! This is my second year on tour, so I look forward to catching up with people that I’ve met last year and meeting with new people! See you all soon!

Virginia H.
*Dancing in the Cheese Aisle!* I’m Virginia and I love Tillamook Cheese! When I heard there was a job telling the world about what awesome cheese Tillamook makes, I knew it would be the perfect job for me and my cheese shaped earrings! I can’t wait to go to new towns and share the great products that Tillamook makes! If I’m not sharing our cheese samples with you, I may be in the ice cream isle looking for my favorite Tillamook Marionberry Pie Ice Cream!

Dee Dee R.
Hi Guys! My name is Dee Dee! I am so excited to be a part of the Loaf Love Tour!!! To represent a company from Oregon that I truly love! I can’t wait to share the products that I enjoy with the West Coast! I have enjoyed Tillamook products all my life! My favorite Tillamook product is the Sharp Cheddar Cheese. Pair that with a Summer Sausage on a Ritz crackers and Yummmm it’s tasty! Our team will be hitting many cities up and down the West Coast and I can’t wait to rollerblade the Boardwalks of California! Perhaps wearing a Tillamook shirt while rollerblading? You might just see me! You can follow me on twitter @CheesyDeeLLT! Tweet Me! I’d love to hear from you!

Ray W.
Hi! I’m Ray, my Twitter name is @LoafOutLoud because I am always laughing. I grew up in a little barn house on the Little Nestucca River. That’s just south of the Tillamook Cheese Factory! I was raised on Tillamook Cheese, and have even met several of the farmers and their cows. My favorite cheese is Extra Sharp Cheddar Cheese, because it’s like a huge kick in the mouth (in a good way, of course)! I’m a dork and you’ll notice this when you meet me. Be prepared for some cheesy puns and a hearty laugh!

Elisa B.
New girl on the block here, CheesyLisy checking in from the road! Originally from Oregon’s very own state capital, Salem, I am ecstatic to be a part of the Love Loaf Tour to tell you all about Tillamook’s yummy cheeses! I tend to only like the best of the best so naturally I have been a Tillamook connoisseur since I started buying my own groceries. In fact, I love Tillamook Chocolate Peanut Butter Ice Cream so much I had a bowl of it EVERY night my first year of college! Mmm. Another thing about me is my love for swimming, so I am looking forward to checking out some of the local beaches we stop by on the tour! Maybe I’ll catch you there or you can follow me on Twitter @CheesyLisy to find out all about what’s happing on the Love Loaf Tour!

EAST TEAM

April A.
April FoCheezy 2.0! It’s that time of the year again where I get to load up my suitcases and fly on out to Texas to represent my favorite, Tillamook Cheese! I was lucky enough to be a part of the Loaf Love Tour in 2012 and am so excited to be back for the LLT’s fourth year! Growing up in Portland, my family always had Tillamook Cheese in the house. Throughout the years I’ve tried almost all of the different cheesy flavors we offer, but my favorite has always been our World’s Best Medium Cheddar! I love making my homemade Mac ‘n’ Cheese with the Medium Cheddar! It is always so creamy and flavorful and doesn’t require any other seasoning than a little salt and pepper!

Last year on the road I was able to do a lot of exploring in the different cities around the country we were working in.  Since I’m a pretty adventurous person, I’m very excited to get back out there and see what the cities will have to offer me this year!

Katie L.
Hi my name KT Loaf Love, but you can call me Katie. I was raised in Portland, Oregon on all Tillamook products. I am so excited to travel the country and tell you all about what Tillamook has to offer. My very favorite Tillamook products are the Medium Cheddar and Sharp Cheddar. They make the very best grilled cheese sandwiches! Other than traveling the country and talking about Tillamook, I enjoy going out with friends and enjoying all that Portland has to offer, and trust me, there is quite a lot. I can’t wait to meet all of your new faces on the road very soon!

Ashley R.
In the Tillamook community I’m known as Tillatastic Ash. I am a cheese-lovin’ veteran of the 2012 Loaf Love Tour and am beyond excited to be back for 2013! It was an easy decision to join the LLT team again this year because I’ve been a fan of Tillamook my whole life…but I really just couldn’t resist being around Tillamook Cheese 24/7 for another year! My grandparents took me to the Oregon Coast and Tillamook Cheese Factory every other summer when I was a little kid and I’ve been eating Tillamook products ever since! One reason I loaf being on the road is because I love adventure-I’ll try almost anything once. I enjoy being active outside; hiking, playing catch, going to the river, site seeing in new places! I’m entertained easily and excited about everything! Find me driving the new Tillatruck in Texas this year and I’ll share the loaf love!

Inge P.
Hello I’m Inge from Newberg, OR and my favorite Tillamook products are the Tillamook Cheese and Tillamook Ice Cream. I’ve been eating Tillamook products as long as I can remember. I really love visiting the Tillamook Cheese Factory and picking up a bag of Squeaky Cheese. I also slice a piece (or 2) of Sharp Cheddar off the loaf for my sandwiches. When I’m not eating cheese, I’m usually planning my next adventure trip overseas, playing basketball or decorating cakes.

Shelby J.
Hi there, I’m Shelby! And I am crazy in love with Tillamook Vintage White Extra Sharp Cheddar Cheese…we were introduced by a friend a few years ago and I’m certain I’ve found the Loaf of my life. I’ve been eating Tillamook Cheese for 24 years. I was raised on this stuff and will raise my own family on this stuff. Cheese makes everything better, and makes its way into just about every other, if not every dish that I make, I can’t help it, I LOAF the taste! Not to mention, I am a health nut and Tillamook Cheese is natural, WIN! I will eat cheese any way, but my favorite is melted in and over a hot dish of chicken enchiladas with a creamy white sauce, both topped and filled with cheesey goodness. Apart from my love for food and cooking, I am totally Oregon made, I love the outdoors!! I crave adventure and spontaneity, and will jump at any opportunity to do something I’ve never tried before, minus sky diving. One of my favorite recent adventures was going spear fishing in Hawaii! What are your favorite adventures and loaf love stories? Let me know on Twitter @shellBEsharp. Catch ya lata!

Elida G.
When I first learned that the tour I had applied for had something to do with Tillamook Cheese I nearly fell out of my chair, proceeded to shout “I LOVE CHEESE!” and “This is THE job for me!” Keep in mind I hadn’t even been called for an interview and I was still so excited, so when I received a call from the team offering me a position on the Love Loaf Tour I immediately accepted. I wish I could garnish my love for cheese with lavish adjectives, but it’s just so simple. I love Tillamook Cheese, and can’t wait to share the cheese with the rest of the country. Oh, I forgot to mention, I’m Elida! Feel free to follow me on my journey via Twitter @ElidaCheddar!

By Tillamook

Nice and shiny, freshly painted Tillamook orange!

The time has come for the 2013 Loaf Love Tour to begin and for the Tillatruck to make its debut in Texas! The Tillatruck (or as the license plate says Yum 6) is the newest member of the Tillamook fleet of shortened VW buses. Only Yum 6 is not a bus, it’s a 1959 single cab truck. Our VW experts out there may notice that there are some differences between the Tillatruck and a standard 1959 single cab. (Besides the obvious fact that we cut out four feet of the center of the truck!) We have made some updates for safety and aesthetics in order to match the look of the other Yums. The turn signals in the front and rear have been updated to the later larger style. The rear fold down gates were custom built in the very early “Barndoor” style in order to allow a smooth surface for the Tillatruck’s stylish graphics. Yum 6 will be about 1½” longer than its predecessors. Cameron Johnson of VolksFab in Port Orchard, Washington is the fabrication master responsible for the transformation of these once rusted out and forgotten VWs.

The very first photo of the Tillatruck!

And why do we need another bus anyway?  The Tour has always been set up to expand with its increase in popularity. Each Daddy Loaf truck and trailer is set up to carry three buses.  We wanted to make sure that as many people as possible get the chance to experience the loaf for themselves!

So why a truck? Why not? The Loafster convertible was a hugely popular addition to the fleet and we wanted the latest vehicle to be a fresh variation to keep people talking about Tillamook Cheese.

Cut it out! 4 ft. of the Tillatruck now gone!

So get ready Texas!  The Tillatruck is coming your way this March!

Meet the other buses here!

By Tillamook

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:
Facebook
Twitter

By Tillamook

Home Entertaining Recipepalooza:  We asked some of our favorite bloggers to share a recipe and their tips for home entertaining. This tasty recipe comes from Emily Morgenstern of 52 Mantels, a blog about all things home, including weekly mantel makeovers, seasonal crafts, simple recipes and affordable DIY projects. She’s a lover of parties, a drinker of coffee, a believer of grace, a mommy to a sweet girl, and the wife to her best friend of a hubby.

Tillamook Cheesy Twice Baked Potatoes

Overview
When planning a holiday or special occasion menu, Twice Baked Potatoes typically make my list. They’re easy to prepare and make ahead, and are a breeze to serve from a buffet line. Plus, they’re delicious enough for even the most finicky party guest!

The beauty of Twice Baked Potatoes is that they can be made ahead OR they can be made in stages: 1) bake potatoes 2) stuff potatoes 3) re-bake potatoes. Potentially, each of these steps could be made on different days. I love the flexibility of this dish!

Prep Time: 1½ hours
Total Time: 2 hours
Yield (number of servings): 6

Ingredients
6 large russet potatoes
2 tablespoons olive oil
8 oz Tillamook All Natural Sour Cream
3 tablespoons Tillamook Salted Butter, softened
1½ cup Tillamook Shredded Classic Mac & Cheese Blend Cheese
1 ounce milk
6 strips of bacon, cooked crisp and crumbled

Preparation
Preheat oven to 450 degrees. Prepare potatoes by scrubbing clean and piercing with fork in several places. Rub olive oil over potato skins and place in oven, directly on rack. Bake for 60-75 minutes, until potatoes are crispy on the outside and soft on the inside. When lightly pressed, potatoes should give under the pressure. Let potatoes cool completely.

When cooled, cut each potato in half, lengthwise. Make potato boats by carefully scooping out the interior flesh, leaving the skin plus approximately ¼ inch of potato flesh intact. Set aside 6 boats and discard the remaining 6. In a large bowl, combine potato flesh with sour cream, 1 cup of cheese, butter, milk, and bacon. Mash with a potato masher until combined. Spoon mixture evenly among the 6 potato boats. Place in a large, oven-safe casserole dish, sprinkle tops with remaining cheese, and bake in a 350 oven for approximately 20 minutes.

**To make ahead: Complete all steps prior to the final baking. Place loaded potatoes in an airtight container and refrigerate until 1½ hours prior to serving. To serve, remove potatoes from refrigerator, place in a large, oven-safe casserole dish, and let potatoes come to room temperature. Bake in a 350 degrees oven for approximately 20-30 minutes.

About Emily:
Tips for stress-free home entertaining:
“For my family, stress-free entertaining is all about planning ahead. I always pick dishes that can be prepared ahead of time so the moments before an event are relaxing and fun!

Kitchen advice for other moms and dads:
“My advice for planning a dinner party or family gathering is to choose only one or two specialty dishes to focus your attention on. The rest of the menu can be filled in with semi-homemade fare, store bought dishes or even pot-luck style dishes. Don’t try to take on a complicated six course meal on your own. Instead, wow your guests with a delicious, home-cooked main course…and serve a bakery-bought pie for dessert. Your guests will be delighted and you’ll be a composed, relaxed host or hostess!”

Follow Emily and her blog online:
Facebook
Twitter
Pinterest

By Tillamook

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:
Facebook
Twitter

By Tillamook

Home Entertaining Recipepalooza: We asked some of our favorite bloggers to share a recipe and their tips for home entertaining. This recipe comes from Sallie Kinard’s blog Texas Cottage. Sallie is a native Texan, who loves to cook for her family. Her cooking is influenced by the great variety of cultures here in Texas, as well as some great country cooking.  

Tillamook Green Chile Chicken Enchiladas 

Overview
My family loves Tex-Mex, and we eat it at least once a week. Since eating out is so expensive, I’ve learned to make it at home. Chicken enchiladas baked in a creamy, cheesy sauce are perfect for a family dinner or for a fiesta. They are so easy to make with just a few ingredients. I would serve the Green Chile Chicken Enchiladas with tortilla chips, salsa, and guacamole salad. Dessert can be as simple as fresh pineapple slices. Gather everyone in the kitchen for some cooking fun!

Prep time: 30 minutes
Total time: 60 minutes
Yield (number of servings): 6

Ingredients
10 ¾ ounce-can cream of chicken soup
1 cup Tillamook Natural Sour Cream
½ cup milk
4 ounce-can diced green chiles
½ teaspoon ground cumin
2 cups shredded, cooked chicken
3 ounces of package cream cheese, softened
12 corn tortillas
¼ cup olive oil
1 cup Tillamook Shredded Mexican Blend
Sliced green onions (optional)

Preparation
Preheat oven to 350 degrees. Spray 13×9 inch baking pan with nonstick cooking spray. In medium bowl, mix together soup, sour cream, milk, green chiles, and cumin. Then set aside the bowl. In another bowl, mix together shredded chicken, softened cream cheese, and ½ cup soup mixture.

Heat about 1 tablespoon oil in small skillet over medium heat. Place one corn tortilla in hot oil for a few seconds, turn and heat other side.** Remove and place on paper towels. Spread one heaping tablespoon of chicken mixture down center of tortilla, roll up, and place seam-side down in baking pan. Repeat with the other tortillas, adding more oil to skillet as needed.

Spread remaining soup mixture over the enchiladas and sprinkle with shredded cheese. Cover with aluminum foil and bake at 350 degrees for 25 minutes. Remove foil and bake another 5 minutes until cheese is melted and enchiladas are bubbly. Serve with extra sour cream and sliced green onions.

**I heat the corn tortillas in hot oil so they won’t break when I roll them up. You can skip this step by using flour tortillas.

About Sallie:
Tips for stress-free home entertaining:
“Keep the menu simple. Make an awesome main dish and serve it with a variety of store-bought side dishes. Make easy appetizers, such as a slice of Tillamook cheese on a whole-grain cracker.”

Kitchen advice for other moms and dads:
“We often have family gatherings and now that the kids are grown, the family is growing. When you have a party, don’t try to do everything yourself. Ask your guests (especially if it’s family) to contribute to the meal. Everyone has a dish or two they would love to share.”

Follow Sallie and her blog online:
Facebook
Twitter
Pinterest

By Tillamook

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. See this recipe on her blog.

Tillamook “Berserka” Blueberry Mazurka

Overview
Mazurka is a traditional Polish dessert made for special occasions. Delicate, buttery strudel-like layers surround a velvety blueberry filling for a decadent treat you won’t forget.

If you don’t have time to make homemade jam, store bought varieties are also an option. Just make sure to select more natural preserves with less sugar content to keep the flavors of your pastry nice and balanced. Traditionally, this recipe calls for blueberry or apricot jam, but you can use any jam or filling you’d like. If you don’t have walnuts on hand, you could also use almonds (which are traditional) or even pecans for a Texas twist.

Prep time: 30 minutes
Total time:  1 hour, 30 minutes
Yield (number of servings): 16 bars

Ingredients
Blueberry Filling:
1 cup fresh or frozen blueberries
¼ cup blueberry flavored vodka
¼ cup water
2 tablespoons granulated sugar
1 tablespoon cornstarch

Pastry:
1 and ¼ cups flour
1 cup brown sugar, packed
¾ cup rolled oats
1 stick (½ cup) Tillamook Unsalted Butter
½ cup chopped walnuts
¼ teaspoon salt

Preparation
Combine blueberry filling ingredients in a medium saucepan and place over medium heat. Stir filling for 8-10 minutes, until you see it thicken and bubble. Remove from heat and allow to cool completely before assembling dessert.

Preheat oven to 325 degrees. Mix pastry ingredients together in a large bowl until most of the butter is incorporated and creates a crumbly, strudel-like texture (make sure not to let the butter melt).

Prepare an 8×8 brownie pan by lining with foil or parchment paper and grease with butter or nonstick spray. Pack half of the pastry mixture onto the bottom of the pan and spread blueberry filling over bottom layer.  Sprinkle remaining half of pastry over blueberry filling and very gently pack down, making sure not to let any filling seep to the surface. Bake for 1 hour and then allow dessert to cool before lifting out of pan. Cut into 16 bars.

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. Your wallet and your hectic schedule will thank you for it.

Follow Cara and her blog online:
Facebook
Twitter

By Tillamook

Home Entertaining Recipepalooza: We asked some of our favorite bloggers to share a recipe and their tips for home entertaining. This recipe comes from Kristi Reddell, founder and editor of the blog Moms Confession. Moms Confession is a Houston, Texas mom blog dedicated to sharing family recipes, easy household tips, and tutorials for all moms, as well as featuring great products and giveaways!

Tillamook Pepper Jack Macaroni & Cheese

Overview
Enjoy a family favorite with a twist that’s not only loaded with delicious flavor, but also packs a small Pepper Jack punch. Mac-N-Cheese is always #1 on the kids list so this recipe not only lets the kids enjoy it, but also gives it an adult twist!

Prep time: 15 minutes
Total time: 30 minutes
Yield (number of servings): 6

Ingredients
3 tablespoons Tillamook Salted Butter
⅛ cup Tillamook Fat Free Sour Cream
1 cup Tillamook Pepper Jack Cheese, shredded
⅛  cup milk
2 cups macaroni noodles
4 cups water

Preparation
In a pot, heat on high until water begins to boil. Add macaroni noodles and cook for 8-10 minutes. When noodles have completely cooked, remove from heat and drain off excess water.

Once water has been drained, add Tillamook salted butter, sour cream, Pepper Jack cheese, and milk to noodles, and stir well. Serve and enjoy!

About Kristi:
Tips for stress-free home entertaining:
“Live in the moment and don’t sweat the small stuff!  Life is too short to worry, so just enjoy what you are given and the party will be a success!”

Kitchen advice for other moms and dads:
“Let the kids help! They love to be in the kitchen so let them help plan the party and even cook some of the recipes. Keep the menu simple enough to allow for kids to get in the action!”

Follow Kristi and her blog online:
Facebook
Twitter
Pinterest

By Tillamook

Home Entertaining Recipepalooza: We asked some of our favorite bloggers to share a recipe and their tips for home entertaining. This queso recipe comes from Arena. Arena married a Nerd and now she knows way too much about Star Wars, flanges, and Magic: The Gathering. She writes a Dallas mom blog, The Nerd’s Wife, featuring recipes, photography tips, and stories of her family’s nerdy exploits. See this recipe on her blog.

Tillamook Queso Blanco

Overview
We always serve queso at our family gatherings – especially during football season! It’s the perfect tailgate dish! Gig’em Aggies!

Ingredients
1 tablespoon of Tillamook Butter
1 can of Rotel tomatoes and green chiles
1 pound of pork breakfast sausage
12 ounces Tillamook Vintage White Medium Cheddar, shredded
4 ounces Tillamook Monterey Jack, shredded
¼ - ⅔ cup of milk

Preparation
Brown the pork sausage in a large skillet over medium-high heat and then set aside. Drain the Rotel tomatoes and heat the butter on medium-high heat until melted. Add the Rotel tomatoes and sauté for about 2 minutes until fragrant. Set aside.

In a large saucepan, mix the cheese and ¼ cup of milk until the cheese is melted, stirring constantly. Add the Rotel and sausage to the saucepan. Mix well. Then gradually stir in milk until the queso reaches desired consistency. (Make sure the cheese is fully melted before adding any more milk. If you put too much milk, the queso will be too runny.) Serve immediately (it’s yummier that way!) with tortilla chips for dipping.

About Arena: 
Tips for stress-free home entertaining:
“For me, the key is to be prepared. I like to keep several options for dinner and dessert on hand, just in case company arrives unannounced. My freezer is stocked with pies-in-a-jar, frozen cookie dough, and enchiladas I can pop right into the oven.

Kitchen advice for other moms and dads:
“Find recipes to serve that are easy to prep in advance, but still unique and fun! I served Monkey Cupcakes at my niece’s birthday party – I baked the cupcakes and made the monkey faces in advance, and they lasted several days frozen. The cupcakes were so fun and cute – all the kids loved them!”

Follow Arena and her blog online:
Facebook
Twitter
Pinterest

By Tillamook

&nsbp;

Home Entertaining Recipepalooza: We asked some of our favorite bloggers to share a recipe and their tips for home entertaining. This recipe comes from Sara Phillips, editor of the blog, Sensibly Sara. Sara Phillips is a San Antonio, TX blogger who enjoys playing in the kitchen by experimenting with new creations. She writes about her life through recipes and reviews at SensiblySara.com.

Tillamook Deep Dish Cheddar Apple Snickerdoodles

Overview
After hearing some friends talk about how much they loved apples and cheddar together, I really wanted to create something using those ingredients. Deep Dish Cheddar Apple Snickerdoodles are a phenomenal fall recipe that combines sweet and savory! They are best served warm, but they are still delicious after they’ve cooled. Also, you can use more cheese if you want, but I wouldn’t use cubes (it gives the cookie a WEIRD texture!).

Prep time: 15 minutes
Total time: 40-45 minutes
Yield (number of servings): 12-18

Ingredients
1 cup Tillamook Salted Butter
2 ¾ cups all-purpose flour
1 ½ cups sugar
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons vanilla
¼ teaspoon salt
2 cups Tillamook Medium Cheddar Cheese (shreds)
1 apple – cut into tiny cubes (I used Gala)
Cinnamon shaker

Preparation
Blend butter, sugar, vanilla, and eggs. Then add in flour, cream of tartar, baking soda, and salt. Mix everything together. Combine cheese and apple cubes in the batter. Refrigerate 10-15 minutes.

Spray your cupcake or muffin pan. Add cookie dough (about ⅔ full) and sprinkle a dash of cinnamon on each one. Bake at 350ºF for 18-24 minutes.

About Sara:
Tips for stress-free home entertaining:
“I have cookie scoops (large and small), and I use them to make my cookies uniform in size. Tillamook makes amazing products that are so simple to use. When you use Tillamook, making meals for entertaining takes practically no work!”

Kitchen advice for other moms and dads:
“Get everyone involved – make a list of to-do’s and put names next to each!  Also, don’t be afraid to let your kids help, even if it’s just creating place settings for everyone that will be attending.”

Follow Sara and her blog online:
Facebook
Twitter
Pinterest

By Tillamook