The condiment section of my fridge sometimes gets out of control. Why do we have five different kinds of mustard? (Ok, that’s all me, I love mustard.) Or do we really need eight different types of jams/jellies/curds? Although you can certainly use up your jams and jellies on toast, I like taking the dough that I use for cinnamon rolls and filling it with different flavors and using up sweet condiments at the same time. This dough is quite easy to work with and can be doubled if you have a large crowd to feed. You can also make the buns up to a certain point in the evening, and then refrigerate and bake off in the morning. Perfect for all those holidays coming up, especially if you have houseguests.
I just love this time of year. I love combing through magazines and blogs in search of the perfect “new” recipe to try out for my family feast. Last year, Carmi and I shared some fun sides and desserts to add to your recipe collection. This year we decided to share some recipe to help you take care of some of those Thanksgiving leftovers. Let’s be honest, we all love the actual Thanksgiving feast, but come Saturday or Sunday, who really wants another turkey or ham sandwich while watching football or spending those last minutes with family. Today, I’m going to share one of my favorite chicken salad recipes (of course turkey works too) along with a fun new dinner roll idea.
One of the first posts we published for this blog featured the meat grinder attachment, and how to make your own hamburger patties. As summertime is almost upon us again, I figured it was only appropriate to delve into making homemade hamburger buns. I also found out just a few weeks ago that May is national hamburger month, so it seemed even more fitting to create a scrumptious bun for all the grilling holidays to come.