I fixed these last night for dinner....they were good, a different twist on the old sloppy joe mix. Everyone here liked them...which is rare to please them all at once! I added chopped olives and cilantro and used ground turkey. Taco Joes Recipe: 1 pound ground beef 1 8 ounce can tomato sauce 1 cup salsa 1 ounce package taco seasoning 1 cup finely shredded cheddar cheese 1 package of 8 hamburger buns Brown ground beef in skillet. 2. With a slotted spoon transfer beef to plate covered with several layers of paper towels to absorb excess grease. 3. In a large saucepan mix together tomato sauce, salsa, and taco seasoning. Cook over medium heat for 5 minutes. 4. Add beef to saucepan and cook for another 5 minutes. 5. Prepare the sandwiches. Top meat with 1 tablespoon cheese. Yield: 8 sandwiches

OJ, I'm up most days by 4:30 am to see DH off to work. I make his coffee, then do my Recipe of the day. It isn't long after he's out the door that I'm back in bed though. LOL! Laurel

Apple-Cinnamon Bread Dough 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour 2/3 cup (2 ounces) apple nuggets or chopped dried apples 3 tablespoons King Arthur Easy-Roll Dough Improver (optional, but very helpful) 1 1/4 teaspoons salt 1 tablespoon instant yeast 3 tablespoons (1 1/2 ounces) butter or margarine 2 tablespoons (5/8 ounce) Baker's Special Dry Milk or nonfat dry milk 1 cup (8 ounces) water Filling 3/4 cup (4 ounces) Baker's Cinnamon Filling* 3 tablespoons (1 1/2 ounces) water *Or substitute your favorite cinnamon-sugar filling for the Baker's Cinnamon Filling and water. In a mini food processor or blender, combine 1/2 cup of the flour and all of the apple nuggets. Process till apples are coarsely chopped. Combine the apple-flour mixture with the remaining dough ingredients, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour. Roll the dough into an 8 x 24-inch rectangle. Mix together the filling ingredients, and spread it on the dough, leaving a 1-inch border. Roll the dough up starting with a short edge, pinch the ends closed, and fit it, seam-side down, into a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan, and allow the loaf to rise for about 1 hour, or till it's crowned a scant 1 inch above the pan's rim. Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it lightly with aluminum foil after 20 minutes so that it doesn't over-brown. Remove it from the oven, and allow it to cool on a wire rack. Yield: 1 loaf. This is from the King Arthur Flour web site....I have this rising right now on the cabinet. It does make a soft, sticky dough. I can't wait to taste this. My hubby loves to take peanut butter and honey sandwiches to work...tomorrow's sandwiches will be made with this bread. Deb Bookmark/share this recipe Reviews

Refridgerator Dough for Soft Rolls Throw refrigerator dough together in the morning or evening, or whenever you have a few spare moments. The small amount of yeast allows the dough to keep in the fridge for up to 5 days without developing a "sour" taste. We kept one batch for 6 days; the rolls were a little denser, but still tasted good. Note: If you plan to use the dough within 12 hours or so, knead it and then let it rise at room temperature for 1 hour before refrigerating. S.G. 4 cups (17 ounces)King Arthur Unbleached All-Purpose Flour 2 tablespoons (1 ounce) sugar* 2 teaspoons salt 1/4 cup (2 ounces, 1/2 stick) unsalted butter 6 tablespoons (2 1/4 ounces) potato flour OR 1/2 cup (1 ounce) dried potato buds 6 tablespoons (2 ounces) Baker's Special Dry Milk or non-fat dry milk 1 1/2 cups (12 ounces) water 1 teaspoon instant yeast *Use up to 4 tablespoons sugar if you like your rolls on the sweet side. Manual /Mixer Method: Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes, adding up to 4 tablespoons additional water if needed. The dough will become shiny and elastic, but should stay very soft, since it firms up quite a bit in the refrigerator. Place the kneaded dough in a greased bowl, cover it, and refrigerate at least overnight, or for up to 5 days. Bread Machine Method: Place all of the ingredients into the bucket of your bread machine. Program the machine for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking, but very soft. Add additional water or flour as needed. Cancel the machine after the final kneading cycle, and refrigerate the dough as directed at left. Shaping: Remove the dough from the refrigerator, fold it over gently a few times, and cut off the desired amount for the number of rolls you want. You'll need about 1 1/2 to 2 ounces dough per dinner roll (golf-ball sized pieces); about 4 1/2 ounces per hamburger bun (a ball of dough about 2 1/2 inches in diameter); or 3 ounces per hotdog bun (about 2 1/4 inches in diameter). Return the remaining dough to the refrigerator. To form dinner rolls, shape the pieces into balls, then roll them under your lightly cupped fingers on an unfloured work surface to make smooth balls. To form hamburger buns, shape each piece into a smooth ball, and flatten the balls till they're about 4 inches in diameter, trying to keep the tops of the rolls smooth; the nicer the top looks at this point, the nicer it will turn out to be once it's baked. To form hotdog buns, roll the balls into cylinders 5 1/2 inches in length. Flatten the cylinders slightly; dough rises more in the center, so this will give the buns gently rounded tops. Place the shaped rolls onto a greased or parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they're very puffy. Note that these rolls need to rise longer than rolls made from unrefrigerated dough; be sure to leave yourself sufficient time for this extra rise. Baking: Bake the dinner rolls in a preheated 375°F oven for 15 to 18 minutes. Bake the hamburger or hotdog buns in a preheated 350°F oven for 20 to 22 minutes. The rolls or buns will be golden brown when done. Yield: 36 ounces of dough, enough for 18 to 24 rolls, 8 hamburger buns, or 12 hotdog buns I made hamburger buns with this Friday and just made some Hoagie rolls and am baking them now. I used all the dough up so I slung some more together and it is now in the fridge. I love this dough!!! Soft good and easy to make. What joy to have dough for dinner rolls in the fridge and just take some out for dinner rolls!!! Deb (took from the King Arthur Flour web site)