My husband’s family loves eggnog and they drink it throughout the holiday season. Just in case anyone is celebrating Christmas in July, here is his mom’s recipe. We drink our eggnog cold, so it may not be that out of place in the summer months.
When I was younger, my uncle Shirl made this soup when my family was visiting. I asked for the recipe and called it Uncle Shirl’s Soup. I continued to make Uncle Shirl’s Soup after I got married and had kids, up until my kids started watching Pokemon. After that, the recipe was the same, but the kids renamed the soup. It is now Brock’s Soup, named after the delicious looking soup the character Brock makes for his friends.
This Sangria is non-alcoholic and probably not very authentic. But it’s the Sangria that my husband’s mother serves on Christmas eve.
My husband’s parents met at a mission reunion. Both of them served a mission in the same area of Mexico. Their Christmas eve dinner is a reminder of that.
This Sangria is a nice celebration drink even if it isn’t Christmas. We even had some tonight with dinner!
This recipe wasn’t passed down to us by a family member, but we’ve enjoyed it for so many years that it’s become a family recipe for our family just the same.
We found this recipe online when the kids were small, and we’ve been making it ever since. My husband changes the recipe a little each time, but it’s remained essentially the same. It’s definitely a family favorite.
Here’s a link to the original recipe post: https://www.food.com/recipe/japanese-mums-chicken-68955
Whenever I think of picnics, I think of Mom’s potato salad. I love, love, love it. I’ve tried other potato salads, but I don’t really like them. My children have followed in my footsteps and love this potato salad best, too.
It’s best cold, so it takes a little planning ahead to boil the potatoes and eggs, assemble the salad, and leave it in the fridge to cool. It’s worth it, though. In my opinion, a picnic just isn’t quite right without potato salad.
I’m starting a new project: putting together a family cookbook, one recipe at a time. This recipe is one that my husband grew up with. My family cooked something similar, but I prefer his family’s version. It’s called Monsters because it puffs up in strange ways when it’s cooking. I like to experiment with this recipe. It’s pretty forgiving. When we cook it for our family now, we double it and cook it in two cake pans side by side in the oven at the same time.