Sheri's Recipes Archives - Page 2 of 53

Camp Lovelies (plus Peach Pie)

by Sheri BergerAugust 30, 2019August 29, 201929 Comments

Camp Loopy 2019 is almost in the books! All August projects are due to be finished tomorrow (8/31) with photos posted in our photo galleries by midnight on 9/1. We can’t wait to see the final projects! We’ve had a great time discussing project in our Ravelry groups all summer, and talking to you all about it via in person visits, emails, and phone calls.

I’ll be sharing lots of Camp Projects throughout the fall, in case you have missed the postings we’ve done on Instagram. Here are nine to start off your Friday:

Carolyn’s Almanac, Cascade 220
Michelle’s Dotted Rays, Soldotna Kit
Diana’s Magical Thinking, Uncommon Posh Fingering
Linda’s Litmus Cowl, Cascade Heritage Sock
Susan’s Epitome-of-Me, Hue Loco Phyllis and Cascade Heritage
Henrietta’s Fly Forward, Knerd String Sport
Mary’s No Cold Feet, Into the Whirled Pakkoku Kettle Dyed
Maria’s The Shift Cowl, Cascade Heritage Wave
Jenna’s Ionos, Malabrigo Sock

Last Friday I posted a Peach Crumb Bar recipe, since we are enjoying Palisade Peaches right now. This week I wanted to make a pie, and I found a great recipe on Pinterest. Paul and I agreed – best peach pie ever. YUM!

This comes from Sally’s Baking Addiction. This might be one of my new favorite baking blogs and I also just had to order one of her cookbooks. So many delicious recipes. (Cookbook links on her About page: https://sallysbakingaddiction.com/about/ ) Here is the pie recipe:

Brown Sugar Peach Crumble Pie

1 Pie Crust (Sally’s Recipe, or pre-made. I used pre-made to save time.)

Pie Filling:
7 cups peach chunks, peeled (not slices)
1/2 cup brown sugar
1/2 cup flour
2 tsp. lemon juice
1/4 tsp. ground cinnamon

Crumble:
1/2 cup brown sugar
1 tsp. ground cinnamon
3/4 cup flour
1/3 cup unsalted butter (melt & cool)
1/2 cup chopped walnuts (optional. I didn’t add these in)

Preheat oven to 400 degrees.

Mix your peach chunks together with the rest of the pie filling ingredients and stir to combine.

Using a slotted spoon, add the filling mixture to the prepared (unbaked) pie shell. This keeps the extra liquid out of your pie (which would make it too soupy after baking.)

Prepare crumble by mixing the brown sugar, cinnamon and flour. Then add in the butter and walnuts. Add this thick crumbly mixture to the top of your pie.

Place your pie pan on top of a baking sheet to catch any baking drips. Bake at 400 degrees for 20 minutes, then turn the oven down to 375 and bake for an additional 30-35 minutes. (I added a pie crust shield on top after the first 20 minutes, to prevent the edges from browning too quickly.)

Allow the pie to cool for 3 hours before serving. Your sauce will thicken up as it cools. Cover pie tightly and store in the refrigerator for up to 5 days.

Last week’s contest winner is: Diane E. from CA, whose favorite fruit is raspberries. Diane – please email us (support@theloopyewe.com) with your current address and we’ll get your prize shipped out!

This week’s contest question: What is your current favorite binge-worthy show? (Just in case some of us need some ideas for this upcoming long weekend.) We just finished the last two seasons of The Great British Baking Show at our house. Happy to hear that the new one just started and will be available week to week on Netflix. So what else is good? Leave a comment below and we’ll draw a winner next week!

Check back on Monday:

It’s a holiday weekend here in the U.S., so we will be closed in-store on Monday for Labor Day. (As always, the website stays open 24/7/365. We’ll get your weekend orders packed up and shipped out on Tuesday.)

We will, however, be posting our First of the Month Update on Monday which means September scissors (pumpkins), needleminder (sheep), and our knit kit, and sewing kit for the month.

We will also be posting our new Fall Challenge on the blog on Monday, and you do not want to miss it.

Lots of choices for you, lots of fun activities planned, lots of Challenge contests, and new ways to talk to us about it. Check back on Monday!

Have a great weekend with lots of family and knitting fun –

Sheri nowoutofpeaches.Morenextsummer

Peaches,Contest, and a Special!

by Sheri BergerAugust 23, 2019August 22, 201949 Comments

One thing we love about this time of year? Palisade Peaches. Grown in Grand Junction, and so delicious. Our high school band sold boxes of them for a fundraiser, so we had Peach Crumb Bars last week, and I’m making Peach Pie this weekend.

Of course that got me searching for beautiful yarn with peach colors. What do you think about these?

Trios starting upper left and going across, colorways listed top to bottom.
1: Dream in Color Smooshy Cashmere Haywire, Melon Bomb, Desert City Wattage
2. Black Elephant Free Fallin’, Maui, Little Miss Sunshine
3. JulieSpins Stella Bringing in the Sheaves, Delicata, Good Morning
4. JulieSpins M375 Citrus, Golden Wheat, Smoothie
5. Malabrigo Rios Melon, Peachy, Primavera
6. Madelinetosh Vintage As Ever, Bicoastal, Dark Roast
7. KnerdString Fingering The Fairest, Tang, Fired Up
8. Stonehedge Shepherd’s Wool White, Peaches N Cream, Peach
9. Hue Loco Phyllis Sock Space Parade, Primrose, Dynamo

Some 2-color and 3-color patterns to check out:

On Ravelry: 3 Color Cashmere Cowl, 3 Color Cashmere Shawl, Drachenfels, A Girl’s Best Friend, and Suburban Wrap.

On Patternvine: Candy Necklace Shawlette, Rickroll Wrap, Harlequin Shawl, Sunset Cowl Poncho, and Colorblock Tunic.

Special: Shipping like it’s 2006!

Since we started back in 2006, postage costs have gone up ridiculously. We were able to offer free US shipping at the $50 ordering level when we started Loopy, and kept that as long as we could.

This weekend, we’re celebrating our 13th anniversary by pretending it’s 2006. We’d like to offer all of our wonderful blog readers free US shipping with a $50 order!

You’ll need to leave us an order note to tell us you’d like the free shipping offer, and we’ll manually adjust it on our end. The offer is good on orders Friday 8/23 through Sunday, 8/25. ~~Partying~~ Shipping like it’s 2006. Treat yourself to A Box of Fun. Whoot!

Peaches Crumb Bars

(via Pinterest, from Livewellbakeoften – just found another recipe on that site that I had to download…)

3 cups flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 cup butter (cold, cubed)
1 large egg (lightly beaten)

5 cups chopped peaches
1/2 cup granulated sugar
3 Tbl. cornstarch
2 tsp. lemon juice
1/2 tsp. ground cinnamon

Preheat over to 350 degrees.

Line your 9 x 13 pan with parchment paper (allowing some to hang over to give you handles to pop it back out.)

Mix together your flour, brown sugar, 1/2 cup granulated sugar, baking powder, 1 tsp. cinnamon, nutmeg and salt. Cut the butter into these dry ingredients until your mixture is crumbly. Add in the egg and mix until fully combined.

Press half of this mixture into your 9 x 13 pan and bake the crust for 15 minutes. Set aside to cool for a few minutes.

Combine the chopped peaches, 1/2 cup sugar, cornstarch, lemon juice and 1/2 tsp. cinnamon and mix until coated.

Use a slotted spoon to add the peach mixture onto the top of the baked crust. (This filters out the excess juice from the bowl, so your crust won’t get soggy.)

Sprinkle the remaining dry mixture on top of the peach filling. Bake for 40-50 minutes or until the top is lightly browned.

You can eat this warm like a cobbler (adding ice cream or whipped cream on top), or allow to cool completely to cut into bars. Store in the refrigerator for up to three days.

Does anyone have a peach pie recipe that is awesome? I’ll be looking for one this weekend.

The winner of last week’s contest (where I asked you to tell me about your pets, and I loved reading every one of your entries): Robin in FL, who has had cats, dogs, and a Cockatiel named Harpo who liked to sit on her shoulder and watch TV. Robin – email us to confirm your address and we’ll get your prize right out.

This week’s anniversary contest question is: What is your favorite fruit? (You can include a link to a recipe for using it, if you want to.) I’ll draw a winner and will announce it in next week’s Friday blog post.

Sheri whohasalotofpeaches

Peanut Butter Cheesecake (& Projects)

by Sheri BergerJuly 26, 2019July 25, 20193 Comments

Peanut Butter Cheesecake – don’t you need some? (It was so good.)

But first: My July Camp Loopy project was a fun one. I held two strands together using Uncommon Thread Lush Worsted (2 skeins) and Cascade El Cielo (1 skein). That gives me a super warm wrap that is merino, cashmere, alpaca and nylon. What I love about the El Cielo is that it gives a soft texture without the itch of mohair.

TGV July Camp The Loopy Ewe — Pattern: TGV Yarn: Uncommon Thread Lush Worsted plus Cascade El Cielo

Then I had to do an interim project, since I can’t start my August Camp Loopy yet. (You’d think I could pick up a WIP for the interim, but apparently not.) This went super quick. Reyna, out of Uschitita Merino Singles.

Reyna The Loopy Ewe — Pattern: Reyna Yarn: Uschitita Merino Singles

Now I’m going to start in on another new project with a potential new indie dyer’s yarn. It’s so gorgeous that I can’t wait to cast it on! And I still have a week before I can start August’s project, so that ought to be plenty of time.

potential new indie dyer for The Loopy Ewe

Here’s a delicious recipe I tried recently, that I thought you might like. I think it’s ridiculous that I have over 1100* Dessert Recipes on my Pinterest board, and only 237 salad recipes. (*not including the 230 recipes I have on my Peanut Butter board….) What can I say? It’s my largest board.

Recipe from Pinterest, originally from lifeloveandsugar. She has a lot of great recipes on her blog – take a look!

No Bake Peanut Butter Cheesecake

Crust: 2.5 cups chocolate sandwich cookie crumbs (I used Oreos) combined with 5 Tbl. melted butter.

Press into bottom and part way up the sides of a 9″ springform pan. Refrigerate to firm.

Filling: 24 oz cream cheese (room temp), 1/2 cup sugar, 1 tsp. vanilla, 1 1/4 cups peanut butter, 30 mini Reese’s peanut butter cups (chopped), 8 oz. whipped cream (I used Cool Whip).

Mix the cream cheese, sugar, vanilla and peanut butter until smooth.

Fold in the whipped cream. Add half of the peanut butter cups and mix gently. (I added all of the cups into the batter, as I didn’t want any on top.)

Pour into the crust pan, smooth the top, and refrigerate 4-6 hours.

Remove from the pan, drizzle chocolate sauce and extra peanut butter cups on top before serving.

If you do Pinterest, what is your largest board?

Sheri whohasnobakingplansfortheweekend.Doyou?

Going to Mars (& Grilled Avocado Chicken)

by Sheri BergerJune 21, 2019June 18, 20192 Comments

Well, not really yourself. But did you know you can send your name to space? And get a cool boarding pass? It’s free, and it’s a fun gimmick.

Click here to learn more.

NASA plans to launch the next Mars rover next summer and they are giving people the chance to have their names go along with it (etched on microchips, which will sit under a glass cover on the rover.)

It seems like a fun thing to do, especially as we celebrate Loopy Space Camp this summer. I signed up and got my boarding pass!

Need a great summer recipe? I tried this recipe for Grilled Avocado Chicken last week and we all gave it a thumbs up. Found on Pinterest, looks like originally from The Recipe Critic. Pop over and check out her great recipes!

Grilled Avocado Chicken

3/4 cup balsamic vinegar
1/4 cup honey
3 cloves garlic, minced
2 Tbl olive oil
2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breasts
4 slices mozzarella cheese
1 avocado, diced
2 roma tomatoes, diced
2 Tbl fresh chopped basil
salt and pepper
balsamic vinegar for drizzling

Whisk together the vinegar, honey, garlic, olive oil, Italian seasoning, salt and pepper. Add chicken to the bowl and turn to coat. Let marinate for 30-40 minutes.

Toss marinade or heat it to boiling on the stovetop and then use it for drizzle.

Combine diced avocado, tomatoes, and basil. Salt and pepper lightly.

Grill the chicken (or fry on your stovetop). When finished, top with cheese and the avocado/tomato/basil mix. Drizzle with balsamic or heated through marinade, if desired.

I made several new recipes this past week, as we had family visiting. I’ll be back next Friday with another one on the blog. I need to get back to regularly making new things and posting them!

Sheri and The Loopy Ewe Crew