Filled Pork Rolls

Ingredients:
2 Pound(s) Pork Chops, Boneless
1 Medium Apple(s), Tart
1 Cup(s) Hazelnuts
8 Oz. Cream Cheese
1 Teaspoon(s) Salt
1 Cup Raisins or Dried Cranberries
1/2 Teaspoon(s) Pepper, Black
1/2 Teaspoon(s) Garlic Powder
1/2 Teaspoon(s) Onion Powder
1 Teaspoon(s) Italian Seasoning
garnish *optional* Parsley, Dried

Directions:
1: In a large glass bowl warm the cream cheese in the microwave for one minute. Mix in the spices first, letting them sit for at least 10 minutes

2: Mince up apple, nuts, and cranberries and stir into mix

3: Cut pork chops into 1/2″ thick slices and flatten using a meat tenderizer till meat is ~1/4″ thick. Trim into rectangles.

4: Preheat oven to 325F.

5: Spread even layer of filling on each chop, rolling them up: roughly 4″ x 2″ finished. Place on tin foiled pan. Garnish with dried parsley, if desired.

6: Cook for 35-40 minutes; internal temp 170F. Let cool for at least 5 min. Makes 7-9 rolls

Baked Scotch Egg

Ingredients:
1/2 Teaspoon(s) Salt
1 Pound(s) Turkey, Ground
1/8 Teaspoon(s) Cloves, Ground
1 Teaspoon(s) Rosemary
1/2 Teaspoon(s) Pepper, Black
1/2 Teaspoon(s) Thyme
4 Hard Boiled Eggs
1 Cup(s) Flour
1 Beaten Egg(s)
2 Cup(s) Breadcrumbs

Directions:

1: Mix the meat thoroughly with the seasonings and divide into four equal portions.

2: Peel the hard boiled eggs, dip them in water and coat them in flour

3: Wrap each egg evenly in a portion of meat, being sure they are covered completely

4: Beat the raw egg then dip each wrapped egg in the beaten egg then coat thoroughly in breadcrumbs.

6: Chill for one hour.

7: Bake meat wrapped eggs until golden brown on a cookie sheet at 400°F; about 30 minutes.

Candied Nuts
Ingredients:
1/3 Cup(s) Brown Sugar
1.5 Tablespoon(s) Frangelico liquor
2 Teaspoon(s) Vanilla extract
1/2 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Salt
3 Cup(s) Nuts, raw
as needed *optional* Butter

Directions:
1: Preheat oven to 300 degrees F

2: In a medium bowl, mix together all ingredients

3: Spread the coated nuts on a large well buttered baking sheet and bake them for approximately 20-30 minutes. Stir and scrape them on the pan every 5 minutes and return them to the oven until the nuts smell rich and toasty and are glossy brown. Be careful not to burn them!

4: Remove the pan from the oven. Scrape the nuts up with a spoon or spatula occasionally as they are cooling or they will stick together.