Saturday, January 3, 2015

A New Year…A Continued Mission

2015!!!  Happy New Year to you all!

Cannot believe that the first entry of this Blog was almost five years ago this month.  So much wonder has happened in between, and the long hiatus was due to the second leg of this Blog, if you will, which involved the writing and publishing of my children's book titled, "The Tales of Frances & Hoppy…the Magical Frogs!" Just as with this Blog project's goal of donating each month to charities centered around the homeless, hungry and impoverished, the book's message intends to instill that awareness in our young ones-- the importance of respecting and caring about others along with the belief in one's self that anything is possible.  A portion of the book's sale proceeds is donated monthly to the same type of organizations mentioned above.  The book is available for purchase via my website for anyone interested!  (   Our donations are not huge by any stretch, but for those of you who know me, you can attest to my belief that giving, no matter how small, is important.

I hope this year will be one of much love, peace, prosperity and abundance for you and yours! 

Enjoy this delicious, and I mean scrum-diddly-umptious, soup!

"Basil Tomato Soup with Orzo"


  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 3 cans (28 ounces each) crushed tomatoes
  • 1 carton (32 ounces) chicken broth
  • 1 cup loosely packed basil leaves, chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon pepper
  • 1-1/4 cups uncooked orzo pasta
  • 1 cup heavy whipping cream
  • 1/2 cup grated Romano cheese


  1. In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. 
  2. Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese. Yield: 16 servings (4-1/2 quarts).
--Recipe from "Taste of Home Special Editions"- "Italian Cookbook" magazine 2013.