Inside Out BBQ Ribs Grilled Cheese / #SundaySupper

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Today, I have a sandwich for you that I think you will really love!! Inside Out BBQ Ribs Grilled Cheese! You may be asking yourself, "What in the world is an Inside Out Grilled Cheese?" Well, I wasn't too sure myself, but when my husband learned that we were talking grilled cheese today for Sunday Supper, he told me about an Inside Out Grilled Cheese he saw on a cooking show. Basically, one side of the bread is buttered, and grilled, just like the grilled cheese we grew up with. The difference comes when you put the sandwich together. The toasted side of the bread goes on the inside, making the outside of the sandwich soft and gentle on your mouth! No scrapes on the roof of your mouth. But, you still get that great grilled cheese flavor!
I thought this was a great idea! I concocted this sandwich using leftover ribs and cole slaw. Who says leftovers can't be new again?! This was a tasty and fun way to use up some of them! Hope you enjoy this sandwich!!

Inside Out BBQ Ribs Grilled Cheese

(makes 2 sandwiches)
(printable recipe at end of post)

5 Cooked BBQ Ribs
1/4 -1/2 cup BBQ Sauce
6-7 Onion Slices 
1/2 loaf Italian Bread
 2 tablespoons Butter
1/2 cup shredded Cheddar Cheese
1/2 cup Cole Slaw
French Fries

Five rib bones will make enough meat for 2 sandwiches.

Pull the meat off the bones. I heated the bones in the microwave and cut the meat off with a knife. It came off easily.

Chop up the rib meat into smaller than bite size pieces.

Heat the BBQ sauce in a pan, and add the chopped rib meat to heat.

Saute a few onion slices in a frying pan.

Cut 2, 3/4" wide pieces per sandwich from a loaf of Italian bread. This bread gave the sandwich a fantastic flavor. You could also use your favorite bread.

Melt 1 tablespoon of butter in a frying pan. Place bread down on the butter and grill it until the butter browns the bread.

Remove bread from pan, and place on baking sheet. Cover with cheese.

Broil in oven until cheese is melted.

Build your sandwich by placing the cheese side up. On one side place the cole slaw. On the other side top the cheese with BBQ and onions.

Add french fries and a some extra sauce. Enjoy!

Thank you for joining me today!

Thank you to Christie from A Kitchen Hoor's Adventures for hosting today's tasty event! 

Keep scrolling down to find more amazing grilled cheese recipes from #SundaySupper members!!

Sunday Supper Gourmet Grilled Cheese Sandwich Recipes

Not Your Average 'Wiches

• Inside Out BBQ Ribs Grilled Cheese by The Freshman Cook
• Mozzarella Stick Grilled Cheese Sandwich by Life Tastes Good
• Potato Patty Grilled Cheese Bites by Sunday Supper Movement
• Ramen Grilled Cheese by Palatable Pastime

Protein Filled 'Wiches

• Avocado Bacon Gourmet Grilled Cheese Sandwich by Crazed Mom
• Bacon Cheddar Grilled Chip Butty by Tramplingrose
• Grilled Dill Havarti and Salmon by My World Simplified
• Grilled Liz Lemon Sandwich by Cricket’s Confections
• How to Make Reuben Paninis by Cosmopolitan Cornbread
• Shrimp and Bacon Grilled Cheese Sandwich by Sprinkles and Sprouts

Sweet and Savory 'Wiches

• Applewood Gouda and Pear Grilled Cheese by A Kitchen Hoor's Adventures
• Bacon, Apple, Brie Panini by That Skinny Chick Can Bake
• Monte Cristo with Fresh Blackberry Sauce by A Mind “Full” Mom

Veggie Loaded 'Wiches

• Apricot Poblano Grilled Cheese Sandwich by My Life Cookbook
• Arugula Basil Pesto Grilled Cheese by Helpful Homemade
• Caprese Grilled Eggplant Roll Ups by Caroline’s Cooking
• Grilled Brie With Smoky Portobellos and Caramelized Onions by Simple and Savory

Dessert 'Wiches

• Banana FluffaNutella Grilled Cheese by Soulfully Made
• Strawberry French Toast Grilled Cheese by Hezzi-D’s Books and Cooks
• The Ultimate Doughnut Grilled Cheese by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

yield: 2 sandwichesAuthor: The Freshman Cookprint recipe

Inside Out BBQ Ribs Grilled Cheese

INGREDIENTS:

• 5 Cooked BBQ Ribs
• 1/4 -1/2 cup BBQ Sauce
• 6-7 Onion Slices
• 1/2 loaf Italian Bread
• 2 tablespoons Butter
• 1/2 cup shredded Cheddar Cheese
• 1/2 cup Cole Slaw
• French Fries

INSTRUCTIONS:

1. Five rib bones will make enough meat for 2 sandwiches.
2. Pull the meat off the bones. I heated the bones in the microwave and cut the meat off with a knife. It came off easily.
3. Chop up the rib meat into smaller than bite size pieces.
4. Heat the BBQ sauce in a pan, and add the chopped rib meat to heat.
5. Saute a few onion slices in a frying pan.
6. Cut 2, 3/4" wide pieces per sandwich from a loaf of Italian bread. This bread gave the sandwich a fantastic flavor. You could also use your favorite bread.
7. Melt 1 tablespoon of butter in a frying pan. Place bread down on the butter and grill it until the butter browns the bread.
8. Remove bread from pan, and place on baking sheet. Cover with cheese.
9. Broil in oven until cheese is melted.
10. Build your sandwich by placing the cheese side up. On one side place the cole slaw. On the other side top the cheese with BBQ and onions.
11. Add french fries and a some extra sauce.

http://www.thefreshmancook.com/2017/04/inside-out-bbq-ribs-grilled-cheese.html

Created using The Recipes Generator

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops / #SundaySupper

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Today we are talking about and cooking with pork! Pork chops that is! I am excited because pork has been my favorite meat for a long time. It is easy to cook, bursting with flavor, and it won't break your grocery budget! 
These Prosciutto Wrapped Brie and Onion Stuffed Pork Chops fit that description perfectly. They are easy to cook. We will cook these on the stove top, using just one frying pan. Add in the prosciutto wrapped brie and onion, top it  with a pineapple glaze and the flavors are unforgettable! And talk about budget! These boneless pork chops were cut from a larger boneless pork loin, making these chops very inexpensive, and giving you more pork for several other meals!

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops
(printable recipe at end of post)

small wheel of Brie Cheese
1 small Onion
4 pieces of thinly sliced Prosciutto
2-2" wide pieces of Boneless Pork Loin
Butter
1 cup Pineapple Juice
2 tablespoon Dark Brown Sugar 
1 tablespoon Cornstarch

Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.

Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.

 

Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.

Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.

The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.

 Use toothpicks to hold the pork chop closed.

Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.

Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.

Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.

While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.

Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful. 

Pour glaze over stuffed pork chop. Enjoy! 

I am so glad you stopped by today! Thank you!

Thank you also to Shelby from Grumpy's Honeybunch for hosting today's tasty event! Scroll down just a bit and check out all the wonderful pork recipes from the Sunday Supper family!

 Pork Chops

• Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
• Braised Pork Chops with Country Gravy by Grumpy's Honeybunch
• Breakfast Chops by Palatable Pastime
• Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
• Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
• Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
• Creamy Apple Pork Chops by Savory Experiments
• Easy Bourbon-Brown Sugar Roasted Pork Chops by Gourmet Everyday
• Easy Cilantro Lime Pork Chops by Cooking Chat

Pork Chops

• Easy Creamy Seasoned Pork Chops & Rice by Crazed Mom
• Easy One Pan Oven Roasted Pork Chops by Pies and Plots
• Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
• Fontina Pork Chops with Mushroom Sauce by Soulfully Made
• Fried Pork Chops by Bottom Left of the Mitten
• Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
• Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
• Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
• Japanese-Style Pork Chops Tonkatsu by Asian In America
• Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
• Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks

And More Pork Chops

• One Pan Pesto Pork Chops by Cricket’s Confections
• Pork & Peppers Stir Fry by Wholistic Woman
• Pork Chops Caprese by Jersey Girl Cooks
• Pork Chops Dijonnaise by That Skinny Chick Can Bake
• Pork Chops with Dirty Rice by Turnips 2 Tangerines
• Pork Chops, Peperoncini and Potatoes by Tramplingrose
• Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
• Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
• Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
• Skillet Tuscan Pork Chops by A Mind “Full” Mom
• Slow Cooker BBQ Pork Chops by Big Bear’s Wife
• Slow Cooker Pork Burritos by Cosmopolitan Cornbread
• Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
• Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
• Vietnamese Grilled Pork Chop by Brunch-n-Bites

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cookprint recipe

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops

INGREDIENTS:

• small wheel of Brie Cheese
• 1 small Onion
• 4 pieces of thinly sliced Prosciutto
• 2-2" wide pieces of Boneless Pork Loin
• Butter
• 1 cup Pineapple Juice
• 2 tablespoon Dark Brown Sugar
• 1 tablespoon Cornstarch

INSTRUCTIONS:

1. Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.
2. Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.
3. Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.
4. Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.
5. The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.
6. Use toothpicks to hold the pork chop closed.
7. Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.
8. Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.
9. Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.
10. While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.
11. Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful.
12. Pour glaze over stuffed pork chop. Enjoy!

http://www.thefreshmancook.com/2017/02/prosciutto-wrapped-brie-and-onion.html

Created using The Recipes Generator

Candy Filled Lollipops / #SundaySupper

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Do you ever have left over candy after the trick or treaters have come and gone? I almost always buy too much, which of course means that I need to get rid of it very quickly, as I never met a "treat" I didn't love! Today, we are celebrating leftover Halloween candy by creating recipes using that candy! I made these cute, little Candy Filled Lollipops using mini candy corn and candy corn sprinkles. They are simple to make and only take about 45 minutes from start to finish!

Candy Filled Lollipops

1/2 cup + 1 tablespoon Sugar 

1 tablespoon Light Corn Syrup

1 /8 cup Water

Candy Thermometer

1/2 teaspoon Clear Vanilla Flavoring

Mini Candy Corn 

Candy Corn Sprinkles

Mini Lollipop Mold

6-6" Lollipop Sticks
(makes 6 Lollipops)
(printable recipe at end of post)

 

This is the lollipop mold I used. I bought this at Michael's.

Add the sugar, corn syrup and water to a small saucepan. Use a small saucepan with a pouring spout on the side. If you use a large saucepan, the mix will burn before it reaches temperature. Bring the mixture to 300 degrees F. This is the hard crack stage. Immediately remove the pan from the heat. Let the bubbling calm down. Add vanilla flavoring and quickly mix with a spatula or spoon. Just one or two stirs is plenty.

Pour syrup into molds. Add sticks to the molds. Start adding one or two candy corns to each sucker. Add candy corn sprinkles. Place mold on a baking rack to set up. Let lollipops set up until mold is only slightly warm. Once set, remove from mold. After lollipops are completely cooled, place lollipops in plastic bags, tie with ribbons, and give to friends!

Thanks for stopping by and joining me!

 Please scroll down to see how my fellow members of #SundaySupper are getting rid of their Halloween candy this year!

Many thanks to T.R. Crumbley from Gluten Free Crumbley for hosting today's Sweet event!

Bars

• Candy Bar Blondies by That Skinny Chick Can Bake
• Gluten Free Seven Layer Candy Bar by Gluten Free Crumbley
• Halloween Hangover Blondies by Cricket's Confections
• Leftover Candy Peanut Butter Chocolate Crunch Bars by Books n' Cooks

Brownies

• Gooey Candy Bar Brownie Cups by Desserts Required
• Leftover Candy Stuffed Brownies by Hezzi-D's Books and Cooks

Cakes

• Dark Chocolate Pumpkin Cupcakes by Sunday Supper Movement
• Peanut Butter Cup Coffee Cake by Sew You Think You Can Cook
• Pumpkin Chocolate Cake by NinjaBaker

Confections

• Candy Bar Truffles by The Crumby Cupcake
• Candy Toffee by Family Foodie
• Candy Filled Lollipops by The Freshman Cook
• Nutty Candy Bar Fudge by And She Cooks

Cookies

• Butterfinger Biscotti by The Redhead Baker
• Candy Bar Oatmeal Cookies by Cosmopolitan Cornbread
• Full of Secrets Chocolate Chip Cookies by What Smells So Good?

Snacks

• Candy Popcorn Balls by Palatable Pastime
• Inside Out Caramel Apple Muffins by Caroline's Cooking
• Under the Sea Snack Mix by Pies and Plots

Supper

• Lemon Drop Chicken Chow Mein by Mindy's Cooking Obsession
• Snickapplebutterway Salad by A Kitchen Hoor's Adventures

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.  

yield: 6 LollipopsAuthor: The Freshman Cookprint recipe

Candy Filled Lollipops

prep time: 30 MINScook time: 8 MINStotal time: 38 mins

INGREDIENTS:

• 1/2 cup + 1 tablespoon Sugar
• 1 tablespoon Light Corn Syrup
• 1 /8 cup Water
• Candy Thermometer
• 1/2 teaspoon Clear Vanilla Flavoring
• Mini Candy Corn
• Candy Corn Sprinkles
• Mini Lollipop Mold
• 6-6" Lollipop Sticks

INSTRUCTIONS:

1. Add the sugar, corn syrup and water to a small saucepan. Use a small saucepan with a pouring spout on the side. If you use a large saucepan, the mix will burn before it reaches temperature. Bring the mixture to 300 degrees F. This is the hard crack stage. Immediately remove the pan from the heat. Let the bubbling calm down. Add vanilla flavoring and quickly mix with a spatula or spoon. Just one or two stirs is plenty.
2. Pour syrup into molds. Add sticks to the molds. Start adding one or two candy corns to each sucker. Add candy corn sprinkles. Place mold on a baking rack to set up. Let lollipops set up until mold is only slightly warm. Once set, remove from mold. After lollipops are completely cooled, place lollipops in plastic bags, tie with ribbons, and give to friends!

http://www.thefreshmancook.com/2016/10/candy-filled-lollipops-sundaysupper.html

Created using The Recipes Generator

Sausage, Pepper, and Onion Kabobs w/ a Boiled Cider Drizzle / #SundaySupper

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I grew up in a small town outside Cincinnati. Most of the people I knew and grew up with were of German descent, and even though I am not, Oktoberfest was an exciting and fun time of the year. The festivals were always full of music and games and the food was so amazing! This year I am celebrating Oktoberfest by cooking up some Sausage, Pepper and Onion Kabobs with a Boiled Cider drizzle!
Right down the street from my house is a Lowes Foods. They recently added a section they call "SausageWorks". It is amazing. They smoke the sausage outside, and the parking lot smells heavenly! I dropped by the counter to see what they would recommend for my kabobs. They suggested the Bavarian sausage. It is a traditional German blend of house-made pork bratwurst sausage, and it is amazing! They told me that a customer took some home and reported back saying that he had been to many Oktoberfest celebrations when he was stationed in Germany and that Bavarian sausage tasted exactly the same. So that sold me!
I decided to change things up a little, by making kabobs instead of the traditional sandwich, adding peppers and onions, and topping it with an easy Boiled Cider drizzle. 

Sausage, Pepper and Onion Kabob w/ a Boiled Cider Drizzle

(Makes 4 Kabobs)
(printable recipe at end of post)

64 oz. Apple Cider
4 Bavarian Sausage Links
4 tbl. Butter
1 each Red, Yellow and Orange Pepper
1 Medium Yellow Onion
4 Skewers

Pour the apple cider into a non reactive pan. Heat on medium high and bring to a boil. Reduce the heat to medium low for 4-5 hours. It should be reduced to a about 1 cup. You can test it by seeing if it will coat a spoon. Remove from heat and refrigerate. This can be done days before you cook the sausages.

Unwrap the sausages, and pierce with a fork in several places on each side.

Place sausages in a non stick pan and fill with about an inch of water. Bring to a boil. Cover the pan and reduce the heat, cooking for 10 minutes.

Chop peppers and onions. Cut onion in large pieces, and cut peppers into wide pieces. Saute each in 2 tablespoons of  butter and cook just until they are soft. Be careful not to overcook.

Remove sausage from pan and place on the grill. Turn so all sides are licked by the flames, about 2 minutes a side.

Cut the sausages diagonally.

Build each kabob with the peppers, onions, and sausage pieces.

Drizzle kabobs with cider drizzle.
Enjoy! Thanks for dropping by today!

Much thanks to Cricket of Cricket's Confections for hosting today!

Here's what the rest of the SundaySupper family created: 

Appetizers (Vorspeisen)

• German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
• German Potato Pancakes by The Crumby Cupcake
• Homemade Pretzels with Kids by Hardly A Goddess
• Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
• Latke and Sauerbraten Poutine by Monica’s Table
• Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
• Pork Schnitzel Meatballs by Casa de Crews
• Warsteiner Fondue by A Day in the Life on the Farm

Breakfast (Frühstück)

• German Apple Pancake by The Chef Next Door
• Peach Fritters by Pies and Plots

Condiments (Würze)

• Pickled Red Onions by What Smells So Good?
• Spicy Beer Mustard by Food Lust People Love

Dessert (Nachtisch)

• Apple Tart by That Skinny Chick Can Bake
• Kaiserschmarrn Recipe by Plated Cravings
• Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
• Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
• Schnecken (Sticky German Cinnamon Buns) by Seduction in the Kitchen

Main Dish (Hauptgericht)

• Bavarian Sausage & Cabbage Soup by Food Done Light
• Beef Goulash Recipe by Positively Stacey
• Beer Mac and Cheese by Moore or Less Cooking
• Berlin Potato Soup by My Imperfect Kitchen
• Bierocks by Mindy’s Cooking Obsession
• Bratwurst Sheet Pan Dinner by A Mind Full Mom
• Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
• How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
• Oktoberfest Beer Brats by Wholistic Woman
• Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
• Oktoberfest Fondue 3 Ways by Momma’s Meals
• Pierogie Casserole by Jane’s Adventures in Dinner
• Pork chops with Sauerkraut and Apples by Brunch-n-Bites
• Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
• Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
• Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere

Side Dish (Beigabe)

• German Potato Salad by Tramplingrose
• Ginger Beer Sauerkraut by Cricket's Confections
• Herbed Spaetzle by The Hungry Goddess
• Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
• Oktoberfest Potatoes by Hezzi-D’s Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

yield: 4 KabobsAuthor: The Freshman Cookprint recipe

Sausage, Pepper and Onion Kabobs w/ a Boiled Cider Drizzle

prep time: 5 hour and 20 MINScook time: 30 MINStotal time: 5 hours and 50 mins

INGREDIENTS:

• 64 oz. Apple Cider
• 4 Bavarian Sausage Links
• 4 tbl. Butter
• 1 each Red, Yellow and Orange Pepper
• 1 Medium Yellow Onion
• 4 Skewers

INSTRUCTIONS:

1. Pour the apple cider into a non reactive pan. Heat on medium high and bring to a boil. Reduce the heat to medium low for 4-5 hours. It should be reduced to a about 1 cup. You can test it by seeing if it will coat a spoon. Remove from heat and refrigerate. This can be done days before you cook the sausages.
2. Unwrap the sausages, and pierce with a fork in several places on each side.
3. Place sausages in a non stick pan and fill with about an inch of water. Bring to a boil. Cover the pan and reduce the heat, cooking for 10 minutes.
4. Chop peppers and onions. Cut onion in large pieces, and cut peppers into wide pieces. Saute each in 2 tablespoons of butter and cook just until they are soft. Be careful not to overcook.
5. Remove sausage from pan and place on the grill. Turn so all sides are licked by the flames, about 2 minutes a side.
6. Cut the sausages diagonally.
7. Build each kabob with the peppers, onions, and sausage pieces.
8. Drizzle kabobs with cider drizzle.
9. Enjoy!

http://www.thefreshmancook.com/2016/10/sausage-pepper-and-onion-kabobs-w.html

S'mores Cheesecake / #SundaySupper

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When my son was small, he had a lot of favorite foods that I would make him often. He loved Fetuccini Alfredo, and Chicken Fingers, but as he grew up, I would make his little boy favorites less and less. His old favorites were replaced by new favorites, but the one favorite that never changed was cheesecake! He loves any cheesecake, and this S'mores Cheesecake is a new fave! It's sure to be a favorite for you and your family too!

Mini S'Mores Cheesecake