Hearts & Scribbles

#Recipe Roundup - French Onion Soup

This is one of my husband’s favorite soups. And we enjoy it any time of the year. It can be a filling meal all on its own or you can have a sandwich with it. And best of all, it’s easy to make. :-)




  • ¼ cup butter
  • 5 med onions
  • 3 – 32 oz boxes beef broth
  • 12 Tbsp flour
  • 1 small can tomato sauce
  • 1 ½ tsp ground black pepper
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp Frank’s Red Hot
  • French baguette
  • Butter (I Can’t Believe It’s Not Butter works too)
  1. In a medium soup pot/dutch oven, melt butter and then diced onions. Cook over medium heat until onions are browned, stirring often.
  2. Reserve a cup of broth. Add flour. Mix until smooth. If necessary add more broth until mixture is thin so it doesn’t lump when added to soup. Set aside.
  3. Once onion are browned, add remaining ingredients EXCLUDING French baguette, remaining butter and asiago cheese.
  4. Stir in your flour mixture.
  5. Bring soup to a boil and then reduce heat, letting simmer 30 minutes. Stir occasionally.
  6. Preheat oven to 425°
  7. Line large baking sheet with foil. Coat with non-stick spray.
  8. Cut baguette into ¾ inch slices.
  9. Butter both sides of each slice of bread.
  10. Cut each slice into 6-8 pieces and place on tray.
  11. Bake croutons for 10 minutes.
  12. Turn croutons and bake for 10 more minutes.
  13. When the soup is done, add to soup bowl. Top with fresh baked croutons and add grated asiago (NOTE: I used to use a grater for the cheese but found I had better results with a carrot peeler.)


Recipe Roundup: Chai Cookies....So delicious

This past weekend while a winter storm dropped inches and inches of the white stuff, I found a few minutes to do a bit of baking. And I knew exactly what I wanted to make...Chai Cookies. My daughter had made them over the holidays and I fell in love. How could I not? They were made up of two of my favorite things--cookies and tea. What an awesome combination. ;-) So I thought I'd share them with you. 

Chai Cookies (makes 36)


  • Sugar Cookie dough (either one ready-to-go roll from the grocery store or one batch of your favorite)
  • 3 tsp Chai mix
  • ½ cup flour
  • 1 cup powdered sugar
  • ½ cup pecans pieces


  1. Preheat oven to 350°.
  2. Line baking sheets with parchment paper.
  3. In medium bowl, hand break pecan halves into pieces.
  4. Add ½ cup flour, 2 tsp Chair mix and cookie dough.
  5. Mix by hand until well combined.
  6. Roll dough into 1 inch balls.
  7. Using thumb or palms, flatten the ball slightly. Place on baking sheet, leaving 1 inch spacing.
  8. Bake for approximately 14 minutes.
  9. In a small dish, mix 1 cup powdered sugar and the remaining tsp of chair mix.
  10. Cool cookies for 5 minutes.
  11. Roll cookie in the powder sugar mix and then place on cooling rack.
  12. Store in Ziploc or other sealed container.

Enjoy!!! :-)

Recipe Roundup - Beef Stroganoff Soup

This is the time of year where I love to pull out my comfort food recipes. The types of dishes the fill you up and keep you warm. One of my favorite types of dinner is soup and salad. And last night we had Beef Stroganoff Soup.

It was really good and it's super easy. I hope you'll give it a try.




  • 1 Tbsp,  Extra Virgin Olive Oil
  • 1 large Onion, diced
  • 1 Garlic clove, minced
  • 2 lbs,  Eye of Round Steak, cut in thin 1" strips
  • 4 cans mushrooms, drained
  • 96 oz,  Beef Broth, reduced sodium
  • 6 oz, tomato paste
  • 8 oz, sour cream, reduced-fat
  • 6 oz, Egg Noodles, uncooked
  • 2 Tbsp, Onion powder
  • 2 Tbsp, Garlic powder
  • Season Salt to taste
  • Black Pepper to taste
  1. In a large soup pot, add the olive oil and diced onions. Cook over medium heat until onions are tender.
  2. Add the garlic and steak. Cook until steak is no longer pink.
  3. Add broth, mushrooms, tomato paste and seasonings. Let boil for 20 minutes.
  4. Add the sour cream. Cook for an additional 10 minutes.
  5. Add the noodle and cook 10 minutes.
  6. Remove promptly from heat and serve with a salad.


Recipe Roundup: Navy Beans, Ham & Dough Babies

I've literally been eating this recipe all of my life. One grandmother called them dough babies and the other grandmother called them rivels. For me it didn't matter what you call them, I loved those chewy pieces of dough. Yum! I hope you'll enjoy it too.

Navy beans, ham & dough babies

  • 1 lb dried navy beans
  • (4) 32oz chicken broth
  • 1 lb baby carrots, chopped small
  • 1 bunch of celery, trimmed and chopped small
  • 2 lbs ham, cubed
  • 1 lg onion, chopped small
  • 3 Tbsp dried parsley
  • 2 Tbsp onion powder
  • 2 Tbsp garlic powder
  • salt & pepper to taste
  • 8 bullion cubes

Dough babies

  • 4 eggs
  • 1 tsp salt
  • 2 cups flour 

1.  Place beans in a large soup pot, cover with water and bring to a boil.

2.  Turn off heat, cover and let stand 60 mins.

3.  Rinse beans, sorting out the bad ones.

4.  Repeat steps 1-3.

5.  Combine, beans, chicken broth, celery, carrots, onion and ham in large pot and let simmer 4 hours.

6. Bring soup to a gentle boil.

7. Combine dough baby ingredients.

8.  Drop small pieces of dough into soup and let gently boil for 20 minutes.

9. Serve and enjoy!!!

Recipe Roundup: Greek Salad

This is one of my all time favorite salads.

It's quick.

It's easy.

It's delicious.

And when the farmers' market opens up, it's wonderful with the fresh vegetables. Mmm...

Greek Salad

  • (1) seedless cucumber
  • (6) roma tomatoes
  • (1) small onion or a dozen scallions
  • (1) can black olives
  • 1 Tbsp All-Purpose Greek Seasoning
  • 1/4 cup Ken's Greek Dressing
  • 1/4 cup Feta Cheese

1.  Slice the cucumber lengthwise. Then with each half cut it in thirds, lengthwise. Add to meduim-sized bowl.

2. Dice tomatoes. Add to bowl.

3. Cut onion into small pieces. Add to bowl.

4. Slice olives. Add to bowl.

5. Add seasoning, dressing, and cheese. Mix.

6. Cover and place in fridge while you prepare you main course.