Vegetarian Fiesta Stuffed Peppers
Cut tops off peppers, remove stems and seeds and dice the tops of the bell peppers. Combine diced peppers, onions, black beans and Cilantro Lime Rice in a bowl. Mix well and taste. Add salt/pepper if needed. Then add 1/2 cup shredded cheese and fill the peppers with the rice mixture and top with the remaining shredded cheese. Cook in your crock pot on low for 3-5 hours until peppers are cooked through and cheese is melted. If you are going to be gone all day, try just the “keep warm” setting instead of cooking on low.
Cilantro Lime Rice
Combine in a small pot rice, water, 1 tsp oil and salt. Boilet on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover. Cook 15 minutes more. Turn off flame and keep covered and additional 5 minutes. In a medium bowl, combine cilantro, lime juice, rice and remaining oil and thoroughly mix.
BBQ Beef Brisket
Combine all ingredients with your brisket and marinate overnight in the refrigerator. The next day, place brisket in crock pot fat side down and pour sauce over the top. Cook on low 9-10 hours. To serve, slice across the bias for a tender cut that melts in your mouth! Also-brisket is always better the second day. After cooking, put back in fridge and then reheat for the day you want to serve. The flavors are great and you will taste the difference when you wait!
Mixed Berry Cobbler
Spray the inside of your crock pot with cooking spray. Toss together fruit, liquors, 1/3 cup sugar and 1/2 cup Bisquick and transfer to crock pot. In a bowl, combine the topping ingredients. With your hands or a spoon, drop bits of dough on top of the fruit in the crock pot. Sprinkle the cinnamon sugar on top of the dough, place lid on crock pot and cook on high 3-4 hours until the topping is puffed and the fruit is bubbling. Serve with whipped cream or ice cream.