Impress your holiday guests with festive Tillamook Butter portions. This is an easy personal touch that you can prepare well in advance of your party. It’s best to work with super-chilled butter, so keep it in the refrigerator until you’re ready to start shaping it. I’ve tried it with frozen butter, but found it to crumble when cutting.

You’ll need Tillamook Butter, a large knife, small cookie cutters (or fondant cutters) and a bowl of warm water.

After warming the knife under running hot water, cut the butter into 1cm-thick slabs. Dip the cookie cutters into the bowl of hot water and press into the butter slabs. Gently press the shape out of the cookie cutter, using the blunt end of a chopstick if it doesn’t push out easily.

This do it yourself festive party touch is an easy way to get your kids involved in prepping for your next gathering

When you’re done, place the butter shapes on a plate, cover with plastic wrap to prevent the butter from taking on odors, and refrigerate until ready to serve. I like to use my butter scraps to make my piecrust. Keep your scraps in the fridge and save for another use.

If you don’t have small cookie cutters, you can try to cut your butter into simple triangles or even try a melon baller for DIY butter balls

What fun shapes will you butter your guests up with this season?

By Amalya

Although Thanksgiving has come and gone, the memories and leftovers will surely stick around for a few more days! Here are some of our favorites to help cure your leftover woes.

Thanksgiving Sandwich

Turkey Pizza

Thanksgiving Leftover Recipes

What’s your favorite way to eat your leftovers!?

By Amalya

Setting the table was always the kid’s chore at my house growing up. Perhaps it was my uncanny love of polishing silver that landed me this very important role during the holidays. While the place settings aren’t what your guests will remember the next day (pressure is on all you turkey roasters and pie bakers), a properly set table is one of the first things your guests will notice, and it will set the tone for a festive meal. Although table settings can vary slightly depending on what you’re serving and the age of your guests, here are some basic rules to follow when preparing for your guests this year.

Rule 1: Place your plates about 2 feet apart (center of plate to center of plate) to make sure your guests have enough elbow room. Make sure the placement of the plates is right before you start laying down the rest of the settings. I like to use metallic chargers to add some extra pizzazz to each place setting.

Rule 2: If you’re serving soup, place the soup bowls on top of each plate.

Rule 3: Place silverware in the order of its use, from the outside in. The utensils you’ll use for the main course should be closest to the plates.

Rule 4: Place forks to the left of the plate, and knives and spoons to the right.

Rule 5: Place the cutting edge of your knives toward the plate for safety and consistency.

Rule 6: Napkins should be to the left of the forks, or under the forks if space is tight on the table.

Rule 7: Place a butter plate above the forks, to the left side of the plate with a butter knife on top.

Rule 8: Dessert silverware should be placed above the plate with the fork handle to the left, and the spoon handle (or knife, depending on what you’re serving) to the right.

Rule 9: Coffee cup and saucer should be on the far right above the knife and spoon(s).

Rule 10: Additional drink cups should follow counter-clockwise as such: White wine glass, red wine glass, water glass. The glasses should be in a line with the largest (water glass) behind the other glasses decreasing in size.

Rule 11: If you have festive napkin rings, tis the season to bring them out. You can also add place cards for a festive (and sometimes strategic) touch to your table.

What festive touches do you like to add to your holiday place settings?

By Amalya

The perfect Thanksgiving meal is colorful and balanced with something for everyone

Thanksgiving Dinner is comprised of 4 main food groups: turkey, cranberry sauce, pumpkin, and cheese! Let me elaborate using some of my favorite family recipes from past blog posts…Here is a delicious rundown of the perfect Thanksgiving menu:

Appetizers
Grandma’s Shrimp (for a lighter start to your meal!)

Pimento Cheese Spread

Cheese & Sausage Balls

Aimee’s Amazing Spinach Dip

Cheese Platter (duh!)  

Dinner
The BEST Turkey and Gravy Recipe

Side Dishes
Southern Cornbread Stuffing

“Night Before” Mashed Potatoes

Homemade Cranberry Sauce (at the bottom of the page)

Green Bean Casserole (with a new twist!)

Butternut Squash & Cheddar Gratin

Gluten-Free Buttermilk Biscuits (Click through for some other fabulous gluten-free Thanksgiving treats!)

Dessert
Harvest Pie

Ginger Pumpkin Mousse

Pumpkin Whoopie Pies

And don’t forget the leftovers! What’s on your Thanksgiving menu?

By Gillian

Apple & Golden Raisin Pie with Cheddar Crust

Looking for the perfect gift for a host this Thanksgiving? What about helping them create 8 tasty dishes?! The Deli Counter Gift Box offers 8 tasty flavors of Tillamook Cheese and is the perfect gift for a friend (or for yourself)!

The Deli Counter Gift Box

These 8 recipes highlight each of our cheeses in the gift box, and can help ensure a cheesy Thanksgiving!

1. To make a cheesy version of a classic, use Sharp Cheddar in the crust for this Apple & Golden Raisin Pie!

2. Add some Special Reserve Extra Sharp Cheddar to this Apple Cheddar Salad.

3. Put Medium Cheddar in this fall favorite: Butternut Squash Cheddar Gratin.

4. Put plenty of Pepper Jack in your Pepper Jack Macaroni & Cheese from Moms Confession!

5. Stuff your Stuffed Peppers with Smoked Black Pepper White Cheddar!

Stuffed Peppers with Smoked Black Pepper White Cheddar

6. Use Garlic Chili Pepper in a sandwich for a pre-Thanksgiving lunch, like in this Garlic-ity Roasted Chicken Melt!

7. Hot Habanero Jack is tasty in this Cheesy Cauliflower. The recipe says use Monterey Jack, but I have a secret for you…Hot Habanero Jack is Monterey Jack with habaneros in it! This will add a tasty kick to the original.

8. Garlic White Cheddar is delicious in almost anything, but especially this Greek Lasagna!

I hope these recipes add some cheese to your Thanksgiving! Share your tastiest recipes with us on Facebook.

By Katie

Well, it’s done. The green beans have been devoured, the Pumpkin Ice Cream has mysteriously disappeared and the tryptophan has left your blood stream. But you open the refrigerator and what do you see? LEFTOVERS! Why not combine them into one yummy dish? Turkey Pizza is something my parents created years ago to try to trick a picky-eater (sorry Mom) into eating Thanksgiving food. But now we’ve modified it to take care of all our lingering leftovers in a tasty way.

TURKEY PIZZA

1 (10 ounce) can refrigerated pizza crust dough
1 ½ cups turkey gravy (either from a jar or from the turkey)
1 cup leftover mashed potatoes
1 cup leftover stuffing
1 cup cooked and shredded turkey meat
1 cup Tillamook Shredded Italian Blend Cheese
1/2 cup ranch dressing (optional)
1/2 cup cranberry sauce (optional)

Preheat the oven to 400 degrees F (200 degrees C) or whatever is recommended on your pizza dough. Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread 1 cup of gravy over the top of the pizza using the back of a spoon. Spoon the potatoes onto the pizza, in little clumps. Arrange stuffing and turkey on top and spread evenly over the whole pizza. Top with cheese.

Cover pizza with aluminum foil (to protect the turkey from drying out). Bake for 15 to 20 minutes, until crust is browned and center is cooked through. Serve with a side of ranch dressing or with dollops of cranberry sauce.

The great part about this recipe is that anything goes! If your family is like mine, and someone has already picked away at the stuffing, sub it out for green beans. If you’re out of gravy, a layer of cranberry sauce could serve as a tasty base. Play around with it and share with us your favorite combination!

Do you have any turkey leftover traditions to share?

~ Katie of the Tillamook Team

Photo: Amy – Cutting Coupons in KC

By Katie

My GaGa, expert Turkey and Dressing Maker, wearing his favorite hat with his favorite walking stick.

My grandfather, affectionately dubbed “GaGa” by his first grandchild, was a veterinarian and had a profound appreciation for the animals that supply us food and nourishment. He was also a Texan, so he made a mean Thanksgiving dinner! In his memory, here is his famous recipe for Turkey and Dressing that I now make using Tillamook Butter.

INGREDIENTS (for a 10# turkey):

1 package herb seasoned bread crumbs (not cubes!)
1 package cornbread crumbs
2 chopped onions
4 cups diced celery
¾ cup Tillamook Butter
4-8 teaspoons poultry seasoning
1 cup white raisins
1 can sliced water chestnuts
½ tablespoon salt
4 cups water
Approx. 1 cup flour

PREPARATION:

Stuffing:

Simmer celery, onion, and butter in 4 cups water until tender (about 20 minutes). Mix seasonings, crumbs, raisins, and water chestnuts. Add onions, celery and broth (as needed). Add at least 3 tablespoons fat from cooking giblets. Should be moist but not goopy. Taste for seasoning.

Turkey:

Take out giblets and neck to simmer in about 5 cups water in a separate pot. Wash and dry turkey thoroughly. Rub inside and out with softened butter. Sift flour over all of it – top and bottom. Stuff with bread crumb mixture, cover with a tent made of foil, and bake according to directions.

Gravy:

Melt 8 tablespoons fat from turkey pan in a pan. Add 8 tablespoons flour gradually. Whisk together while it browns. Slowly add 4 cups broth (made from cooking giblets and neck together). Season. Might need to supplement with chicken broth. Whisk, whisk, whisk until there are no lumps.

My mother says: “GaGa made the best turkey and dressing. He spent lots of time “coddling” the turkey – poking at it while it thawed out, rubbing it with butter, trussing it up. (Oh! And he only got the turkeys that had the least pre-done to it – no self-basting, no injected with this or that.)  Then he watched it carefully while cooking.  It was always very moist, and the dressing was delicious. Happy Thanksgiving!”

Turkey image: Flickr/Gerry (Creative Commons)

By Gillian

Thanksgiving is just around the corner, and if your family is anything like mine, you’re not only planning for the BIG turkey meal, but the dozens of meals you’ll make after Thanksgiving with the leftovers! One of the classic post-Thanksgiving meals is a turkey sandwich with all the holiday fixings – turkey, stuffing, cranberry sauce, and gravy. Our friends over at simplethings sandwich & pie shop in Los Angeles are famous for their Thanksgiving Sandwich and have agreed to share the secret to their mouthwatering recipe with all Tillamook fans!

SIMPLETHINGS THANKSGIVING SANDWICH (4 sandwiches/servings)

4 tablespoons Tillamook Unsalted Butter
4 slices of bacon, chopped
2 teaspoons jalapeno, minced
2 cups (16 oz) prepared cornbread stuffing
1/2 cup (4 oz) Tillamook Monterey Jack Cheese, shredded
4 eggs
1 cup (8 oz) turkey gravy
1 lb (16 oz) oven roasted turkey (sliced 1/8” thick)
1/2 cup (4 oz) cranberry relish
4 rustic rolls

Prepare the stuffing:
Preheat oven to 350°F. In a small saucepan, melt the butter. Add the chopped bacon and sauté until crisp. Add the jalapeno and cook until jalapeno is soft, then set aside. Place the stuffing in a large bowl and add the bacon mixture, Monterey Jack Cheese and eggs. Mix completely. Place mixture in a buttered dish and bake covered for 20 minutes. Remove and set aside until ready to make sandwiches (note: this may yield more stuffing than what’s needed for 4 sandwiches).

Make the sandwiches:
Heat gravy in a saucepan. Add the turkey to warm through and coat completely. Split each roll and top the bottom slice with ¼ cup of the jalapeno stuffing. Top the stuffing with the gravy soaked turkey. Spread the cranberry relish on the top piece of bread and place on top of sandwich to serve.

This sandwich is amazing! Give it a try with your Thanksgiving leftovers and let us know what you think!

P.S. If the cold weather and holidays have you craving warm, comforting home-cooked dishes, such as the Thanksgiving Sandwich from simplethings sandwich & pie shop, stay tuned for exciting additions to the Tillamook Kitchen! We have a new group of Chefs and restaurants we’re excited to introduce to you and your family this holiday season.

By Mary

I’m so excited about today’s blog, and I’m not even on a gluten-free diet! Not only am I thrilled to be able to bring a bounty of gluten-free recipes to you today, I had so much fun working with Bob’s Red Mill, one of our consumer partners based right here in the Pacific Northwest, to gather them up. If you’re not familiar with Bob’s Red Mill, browse their website, check out their products and read about the company. You’ll be glad you did.

Making one dinner, for a large group of people with different dietary restrictions and preferences, can be tough. And Thanksgiving definitely features a lof gluten-FULL dishes. If you’ve been hoping, or needing, to incorporate some gluten-free dishes into your holiday dinner but can’t seem to track any down (or are just looking for a change from the usuals), I’ve got a few to share that should put smiles on everyone’s faces!

GLUTEN-FREE BUTTERMILK BISCUITS
Contributed by Carol Fenster, Ph.D. and Bob’s Red Mill

1/2 cup Bob’s Red Mill® Sorghum Flour
1/4 cup Bob’s Red Mill® Potato Starch
1/4 cup Bob’s Red Mill® Tapioca Flour
1 tsp Sugar
1 Tbsp Baking Powder
1/2 tsp Xanthan Gum
1/4 tsp Salt
1/4 cup Tillamook Butter
1/2 cup Buttermilk

Preheat oven to 450°F. Spray baking sheet with cooking spray, set aside. Sift dry ingredients together in medium bowl. Cut butter into flour mixture until it resembles small peas. Stir in enough buttermilk to form soft dough that holds its shape when pressed together. (You may not need all the buttermilk).

Place the mixture on prepared baking sheet. Lay sheet of waxed paper over biscuit mixture and press to 1” thickness and about 6” x 6” square or circle. Remove sheet of waxed paper and cut into 8 or 9 round biscuit shapes using a 2” biscuit cutter or open end of glass. Remove uncut portions of biscuit dough and gently shape into 2” circles, or simply cut dough into 9 square pieces and spread pieces across baking sheet. Bake for 10-12 minutes or until lightly browned. Makes 9 biscuits.

GLUTEN-FREE EASY AS PIE CRUST
Contributed by Bob’s Red Mill Natural Foods

1-1/2 cups Bob’s Red Mill® Gluten Free All Purpose Baking Flour
1/2 tsp Salt
1/2 cup (one stick) Tillamook Butter
4 – 6 Tbsp cold Milk

Combine flour and salt, then cut in margarine using a pastry blender until mixture resembles coarse meal. Sprinkle milk, one tablespoon at a time, while blending, until all ingredients are moist. Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan.

To bake the pie crust alone, bake at 400°F for 15-20 minutes.

With pie filling, bake at 400°F for 10 minutes, and then reduce heat to 350°F for an additional 40 minutes. Makes 12 Servings.

GLUTEN-FREE CRISPY GINGER COOKIES
Contributed by Bob’s Red Mill

1/2 cup Tillamook Butter
1 cup Sugar
1/4 cup Molasses
1 tsp Vanilla
1 cup Bob’s Red Mill® Sorghum Flour
3/4 cup Bob’s Red Mill® Tapioca Flour
1/4 cup Bob’s Red Mill® Potato Starch
1/2 tsp Guar Gum
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Cinnamon
2 tsp Ginger, ground
1/4 tsp Cloves, ground
1/4 cup Sugar, reserved

Cream together the butter and sugar. Add the vanilla and molasses and mix until thoroughly combined. In a separate bowl, combine the flours, baking soda, salt and spices. Sift the dry ingredients into the wet and blend until combined. Place the reserved 1/4 cup of sugar in a bowl. Form the dough into 1-inch balls and drop into sugar cover the outside of the dough. Place on greased baking sheet and bake at 350°F for 15 minutes.

GLUTEN-FREE QUINOA STUFFING
Contributed by Bob’s Red Mill

1 cup Bob’s Red Mill® Organic Quinoa Grain
1 cup Chicken or Vegetable Broth
1 cup Water
1/4 cup Tillamook Butter
1 Onion, chopped
6 Celery Stalks, diced
1 tsp Sage, dried
1 tsp Sea Salt
1 tsp Black Pepper
1 Tbsp Parsley Flakes

Bring broth and water to boil. Add quinoa and bring back to boil. Cook over medium heat for 12 minutes, or until quinoa has absorbed all the liquid. In a skillet, melt margarine and cook onion and celery on medium heat until translucent, about 10 minutes. In a large bowl, combine prepared quinoa, onion mixture and spices. Place in an 8-inch square pan and bake at 350°F for 30 minutes. Makes 12 Servings.

GLUTEN-FREE HOLIDAY CUT-OUT COOKIES
Contributed by Carol Fenster, “1,000 Gluten-Free Recipes” cookbook author and Bob’s Red Mill

2 1/4 cups Carol’s Sorghum Blend (recipe below)
1 tsp Xanthan Gum
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Tillamook Unsalted Butter, at room temperature and cut into tablespoons
1 cup Granulated Sugar
1 Tbsp packed Brown Sugar, light
1 large Egg
1 tsp pure Vanilla Extract
1 tsp Almond Extract
White Rice Flour for dusting

In a large mixing bowl, whisk together the sorghum blend, xanthan gum, baking powder and salt. With the mixer on low speed, beat in the butter pieces until smooth. Beat in the granulated sugar, brown sugar, egg, vanilla and almond extract until well blended. Remove the dough from the mixing bowl and knead it with your hands until very smooth. Divide the dough in half and pat each half into a flat 1-inch disk. Wrap each disk tightly and refrigerate 1 hour.

Place a rack in the middle of the oven. Preheat the oven to 375°F. Line a 15 x 10-inch baking sheet (not nonstick) and line with parchment paper and have it ready.

Put half the chilled dough on a 15-inch square piece of parchment paper that is dusted with white rice flour. Cut a piece of plastic wrap the same size as the parchment paper, lay it on top of the dough, sprinkle it with white rice flour, and roll the dough to ¼ inch thickness. Remove the plastic wrap and cut out the desired shapes, reserving the scraps. Arrange the cookies 1 inch apart on the baking sheet. Cut the second half of the dough into shapes. Re-roll the scraps from both halves, cut more cookies, and arrange on the baking sheet. If your sheet won’t hold all the shapes, bake two batches.

Bake 10 to 15 minutes, rotating the sheet halfway through baking. Cool the cookies on the baking sheet on a wire rack 2 minutes. Remove the cookies from the baking sheet and cool completely on the wire rack. Bake the second half of the cookies and cool in the same manner. Store undecorated cookies, tightly covered, for up to 2 days or in the freezer for up to 1 month.

Decorate as desired with frosting, sprinkles, coconut, raisins, chocolate chips, and so on. Makes about 24 cookies (depending on shapes and sizes of cookies).

Carol’s Sorghum Blend: Whisk together 1 1/2 cups Bob’s Red Mill® Sorghum Flour, 1 1/2 cups Bob’s Red Mill® Potato Starch (or Corn Starch) and 1 cup Bob’s Red Mill® Tapioca Flour. Store, tightly covered, in a dark, dry place.  Makes 4 cups.

Thanks Bob’s for contributing to this blog!

Don’t forget to ‘Like’ Bob’s on Facebook and follow them on Twitter.

By Jala

When I made this dessert for a holiday open house, I went a little overboard and there was a lot left over. A friend asked if she could take some home to share with her family.  Truth be told, she never shared – it’s that good! It’s a nice light ending to a hearty Thanksgiving dinner and perfect with Tillamook Vanilla Bean Ice Cream (or be daring and serve with Tillamook Sticky Bun Ice Cream!)

GINGER PUMPKIN MOUSSE

4 eggs
7 tbsp. granulated sugar
1 tbsp. unflavored gelatin
1 ½ cups pumpkin puree or canned pure pumpkin (not pumpkin pie filling)
¾ tsp. cinnamon
1 tsp. freshly grated ginger
¼ tsp. grated nutmeg
1 cup heavy cream

Beat eggs with sugar until mixture is light colored and thick. Add gelatin and beat to blend well. Mix in pumpkin puree and spices and chill until mixture begins to set, about an hour.

Whip cream into soft peaks and fold into pumpkin mixture. Pour into a large serving bowl and chill for 4 or more hours. Enjoy!

Photo: Flickr/Melanie Tata (Creative Commons)

By Susan P.