I love a recipe that takes a cheaper cut of meat and makes it awesome, or takes bland , cheap food and makes it great. Post your cheap but yummy recipes here!
Mississippi Pot Roast.
Around three pounds of chuck roast
One stick of butter
A packet au jous mix
A packet of Hidden Valley Ranch dressing mix
Several pepperocinis and a little juice from the jar
Place ingredients on top of the roast in a crockpot
Cook in crockpot until it falls apart. About 8 hours on low
Quick and easy burrito casserole
1 bag of frozen burritos
1 bag of Mexican style grated cheeses blend
Jalapeños sliced if you want
Black olives sliced if you want
Chopped onion if you want
diced tomato if you want
2 cans of Red enchilada sauce
Preheat oven to 350. Pour a little sauce in bottom of baking dish. Place burritos in dish. Add onions, jalapeños, olives, onions if desired. Pour over rest of sauce Add cheese. Cover with foil and bake for one hour. If you thaw burritos, cook time will be less.
Chili Dog Enchiladas:
• Tortillas ( corn or flour )
• 8 all beef hot dogs. The best you can find ( Grilled for extra flavor. )
• Chili without beans (Either home made or canned.)
• Grated Cheese ( Either or both Cheddar or Jack Also, spiced jalapeno jack would be good. )
• Rotel ( Diced mild chilies and tomatoes. )
• Enchilada sauce ( Red or green at desired level of heat. )
Optional: Sliced black olives, both white and green parts of a green onion.
How to make:
Grill your dogs for that extra level of flavor.
Hear up the enchilada sauce.
Prepare your other ingredients.
Assemble:
Dip the tortilla in the heated enchilada sauce. ( This makes it more pliable. )
Add a hot dog, a tablespoon of the chilli, an one or twu ounces of cheese, and any of the optional choices.
Roll and place seam side down on a baking dish.
( You can use a toothpick to hold corn tortillas closed. But please remember to take them out before serving. Don’t let dinner become a trip to the emergency room.)
Repeat until baking dish is full.
Add Rotel to the remaining enchilada sauce and pour over each enchilada.
Add more grated cheese over the top of the enchiladas.
Sprinkle a few sliced black olives over the enchiladas.
Cover with aluminum foil and place in a preheated 350° oven for about 25 minutes. ( Ovens vary in temperature. So check at 20 minutes. If the enchilada sauce is bubbling, its hot enough.
Take the foil off and heat another 5 minutes completely melt the cheese. ( If needed. )
Remove from oven.
Sprinkle with the green part of green onions.
Let sit 10 minutes so doesn’t burn your mouth.
Serve
Add hot sauce to increase heat to the desired level.
I recommend trying the Chipotle Tabasco sauce for an added smoky flavor that goes well with the grilled hot dogs.
Enjoy
Blessings
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Buy a package of wonton wrappers, fill them with your favorite meat and vegetables and seal with water (per the directions on the package, most packages have recipes, you can of course use leftover meat that is already cooked) and steam them in a vegetable steamer. Dump them onto a pile of greens and use the dipping sauce as a salad dressing. It’s so good in hot weather!
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Easy Oatmeal Cookies 
Ingredients
- 2 cups oatmeal Instant
- 1/4 cup peanut butter
- 1 tblspn butter (melt) or oil
- 1/4 cup brown sugar
- 1/2 cup fav cake mix
- 1/2 cup luke water
Mix well (add more water / 2 tspns flour for higher alt)
spoon on paper or greased pan
bake13 min at 325
cool 5 min
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Loking for simple Bagel recipes 
new york style bagels:
-ingredients-
- 2 teaspoons / 6 g active dry yeast
- 4 ½ teaspoons / 19 g granulated sugar
- 1 ¼ cups / 300 ml warm water (you may need ± ¼ cup /60 ml more)
- 3 ½ cups / 440 g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading)
- 1 ½ teaspoons / 6 g salt
-Directions-
- In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
- Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
- Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water (the scant 1/2 cup / 100ml that is remaining), as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ÂĽ cup/60ml of water. You want a moist and firm dough after you have mixed it.
- On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
- Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
- Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured). Repeat with 7 other dough rounds.
- Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about â…“ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
8.After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ÂşF / 220ÂşC / Gas Mark 7.
9.Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option).
10.If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning.
11.Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet. - Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes).
13.Cool on a wire rack (Or, if you’re impatient like I am, slice one of these babies open and spread on some of your favorite cream cheese or softened butter. Take a bite… Oh babyyy!)
Notes :
The recipe measurements for the water in the recipe is a guide; not all 1 1/4 cups (300 ml) will be used unless you need it. This is because of environmental factors (humidity, temperature, altitude, etc.) and the flour you are using. The most important thing when making the dough is to make sure it is homogenous and smooth– do not get caught up on the water measurement. If the dough is too firm, add in more water to ensure the dough is not dry and flaky– this has to be done when mixing the dough, not after you’ve allowed it to rise.
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second bagel recipe( both got very high ratings)
-Ingredients-
- 1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)
- 2 and 3/4 teaspoons instant or active dry yeast*
- 4 cups (520g) bread flour([spooned & leveled](plus more for work surface and hands*
- 1 Tablespoon granulated sugar or packed light or dark brown sugar (or barley malt syrup)*
- 2 teaspoons salt
- coating the bowl: nonstick spray or 2 teaspoons olive oil
- egg wash: 1 egg white beaten with 1 Tablespoon water
For Boiling
- 2 quarts water
- 1/4 cup (60g) honey (or barley malt syrup)*
- Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
- Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
- Knead the dough: Keep the dough in the mixer and beat for an additional 6-7 full minutes, or knead by hand on a lightly floured surface for 6-7 full. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
4 Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
5 Line two large baking sheets with parchment paper or silicone baking mats.
6Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it—doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Watch video below for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
7 Preheat oven to 425°F (218°C).
8 Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
9 Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet.
10 Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
11 Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.
Notes: 1. Overnight Make Ahead Instructions: Prepare the dough through step 4, but allow the dough to rise overnight in the refrigerator instead of at room temperature for 60-90 minutes. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don’t recommend shaping the bagels the night before as they may puff up too much overnight.
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Looks like an easy recipe to follow along with. I must try this one 
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