Thank you!

Here is a recipe we made for the first time this week that I just had to share with you!

Mushroom Crust Quiche

3 tablespoons butter

1/2 pound mushrooms, coarsely chopped

1/2 cup finely crushed saltine crackers

2 tablespoons butter

3/4 cup finely chopped green onions

2 cups shredded swiss cheese

1 cup cottage cheese

3 eggs

1/4 teaspoon ground cayenne

1/4 teaspoon paprika

In skillet, melt 3 tablespoons butter over medium heat; add mushrooms and cook until limp. Stir in crushed crackers. Turn mixture into well-greased 9-inch pie pan, pressing mixture evenly over pan bottom and up sides. In same skillet, melt remaining 2 tablespoons butter over medium heat; add onion and cook until transparent. Spread onions over mushroom crust, then sprinkle evenly with shredded cheese. In food processor, whirl cottage cheese, eggs, and cayenne pepper until smooth. Pour mixture into crust and sprinkle with paprika. Bake at 350 degrees for 20-25 minutes or until knife inserted just off center comes out clean. Let stand for 10-15 minutes before serving.

makes 4-6 servings.

From the Creme de Colorado cookbook

go to www.jld.org to purchase

The Whiles asked us to create a tee for them. We’re big fans, so we were excited at the opportunity! We went with a completely hand-done image in a chocolate & baby blue combo (baby blue & dark blue ink for the ladies’ tees). You can pick these up at the next Whiles show, or send them a love note via myspace.
Pick up their latest release, Sleeper’s Wake.. you won’t regret it.

Songs we used to know from Sleeper’s Wake {mp3} [BUY]