Man holding a crispy cheddar egg & avacado sandwich on a blue plate.

Crispy Cheddar Egg & Avocado Open Face Sandwich

Main Ingredients:

  • 1 tablespoon Tillamook Extra Creamy Salted Butter
  • ¼ cup of Tillamook Sharp Cheddar Thick Cut Shredded Cheese​
  • 1 large egg
  • 1 slice of sourdough bread​
  • Thinly sliced avocado
  • Salt
  • Pepper

Cooking Instructions:

  1. Melt a pat of butter in a small fry pan.
  2. Sprinkle ¼ cup of Tillamook Sharp Cheddar Thick Cut Shredded Cheese in the bottom of the pan to make a thin layer. Let cheese melt and start to crispen in pan.
  3. Crack one egg on top of thin layer of cheese. Cover pan with lid and cook until cheese is crispy and egg is cooked to your liking.
  4. While egg is cooking, toast a piece of sourdough bread. Spread with avocado.
  5. Place cheesy crisp egg on top. Sprinkle with a pinch of salt and pepper.

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Everyday Mac & Cheese

Main Ingredients:

  • 8oz elbow macaroni
  • 2 tbsp Tillamook Extra Creamy Salted Butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • ½ tsp salt
  • ⅛ tsp freshly ground black pepper
  • 2 ½ cups Tillamook Thick Cut Sharp Cheddar Shredded Cheese, divided

Cooking Instructions:

  1. Preheat the oven to 375°F.
  2. Cook the macaroni according to packaging directions to the al dente stage. Drain and reserve.
  3. Meanwhile, melt the butter in a medium saucepan, and whisk in the flour. Cook, whisking constantly, for 3 minutes until smooth.
  4. Gradually stir in the milk and bring just to a boil while stirring continuously. Reduce the heat and simmer, whisking often until the sauce thickens slightly, about 4-5 minutes.
  5. Add the salt, pepper and 2 cups of the cheese, stirring constantly until the cheese melts. Remove the pan from the heat and fold in the reserved pasta.
  6. Pour the mixture into a prepared baking dish and top with the remaining cheese. Bake for 15-20 minutes or until the cheese is bubbly and the top is going to brown. Let stand for 5 minutes before serving.

Melty mac & cheese being spooned out of a deep dish pan at the dinner table.

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Slice of melty salami, red onion and oregano pizza being lifted out of pan.

Salami, Red Onion and Oregano Pizza

Main Ingredients:

  • 1 cup canned whole peeled tomatoes
  • 1/2 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 garlic clove, minced
  • Pinch of fine sea salt
  • All-purpose flour, for dusting
  • 1 (1-pound) pizza dough, homemade or store-bought, at room temperature
  • 12 ounces (3 cups) Tillamook Shredded Mozzarella Cheese
  • 16 slices sopressata salami
  • 1/4 cup thinly sliced red onions
  • 2 tablespoons chopped fresh oregano

Cooking Instructions:

  1. Place a pizza stone on the bottom oven rack and preheat the oven as high as it goes, 500˚ to 550˚F, for about 1 hour to heat the stone.
  2. Meanwhile, squish the tomatoes with your hands in a large bowl, leaving some chunks. Stir in the oil, garlic, and salt. (The sauce can be refrigerated for up to 5 days.)
  3. Lightly dust a work surface with flour. Pat the dough down and stretch it into a fat disk. Use your fingers and palms to continue pulling it wider until it’s thin enough to pick up and rotate over your knuckles, gently pulling the dough and letting gravity stretch it to a large thin circle with thicker edges. There should be some areas in the center that are so thin the light shines through. No need to be meticulous about making it perfect; leave some bubbles where the dough will blister in the oven, but be sure to patch any holes.
  4. Place the dough on a lightly floured pizza peel or rimless baking sheet as close to the edge as possible and quickly top the pizza (if it’s left on the peel too long it will become difficult to slide off). Spread the sauce over the pizza, leaving a 1-inch border. Sprinkle 2 cups of the cheese over the sauce. Dot the salami and onions over the cheese. Sprinkle the remaining 1 cup of cheese over the toppings.
  5. Immediately slide the pizza off the peel and onto the hot stone using swift, forward-and-back jerking motions. (This could take some practice if you haven’t done it before. Basically you want to position the pizza directly over the stone where you want it to land and then swiftly jerk the peel out from underneath it.)
  6. Broil the pizza until the crust is crisp on the bottom and brown on the sides, and the cheese is blistered on top, 7 to 12 minutes. Use the peel to rotate the pizza once about halfway through for even cooking. When the pizza is done, the crust should feel crisp when you maneuver it with the peel.

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Four Cheese Quesadilla

Main Ingredients:

  • 10 corn tortillas
  • 1 tbsp Tillamook Extra Creamy Salted Butter, add more if needed
  • 1 lb Tillamook Farmstyle Thick Cut Mexican 4 Cheese Blend Shredded Cheese
  • Salsa
  • Sour cream

Cooking Instructions:

  1. Heat the tortilla on a shallow pan for 20 seconds, so it softens. Flip tortilla midway.
  2. Sprinkle the cheese generously on each tortilla, fold in half, and heat on the pan for 1 1/2 minutes on each side, until the cheese melts. Press gently during cooking.
  3. Serve the quesadillas with the sauce of your choice – red salsa, green salsa or cream, and add condiments to your liking.

Children's hands taking a slice from a plate of melty quesadilla slices on a table.

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