SCRAPPLE SUSHI

Ingredients

1 cup sushi rice (raw/already cooked)

3 tbsp rice vinegar

1 tbsp sugar

1/4 tsp salt

8 thinly sliced cucumber

8 thinly sliced carrot

4 thinly sliced bell pepper

2 sliced avocado

8 sliced scrapple (Preffered brand: Rapa)

1 tbsp flour

1 tsp oil

4 seaweed paper (Nori)

1 tbsp toasted sesame

Thinly sliced smoked salmon

(Optional garnish & sauces of choice)

Pickled ginger, Wasabi, Soy sauce, Spicy mayo, Sliced raddish, Toasted sesame seeds.

Instructions

Making the rice

1. Add 1.5 cups of water to raw sushi rice in a rice cooker or small pot. Add salt and cover for 20 minutes. After soft/cooked

2. Mix sugar, salt, and rice vinegar and add to the rice. Set aside to cool and come to room temperature.

Preparing the scrapple

1. Using Rapa scrapple blocks, cut the scapple into slices and dust with the flour on both sides.

2. Put the oil in a skillet and saute the scrapple for 4-5 min on each side. Set in the refrigerator to cool for a few minutes.

Assembly

1. Place the seaweed on a flat (Non-stick) surface with the rough side up.

2. Spread the rice thinly and evenly over the sheet, and for 2 of the rolls flip the sheet so that the rice is on the outside.

3. Line up cut veggies, 2 carrots, 2 cucumbers, 1 bell pepper for each sushi 2 scapple. Add avocado for two of the rolls.

4. Roll carefully & firmly to the end (a sushi roll mat helps with this step). Then cut into 6-8 equal parts.

5. Lay sliced salmon on top of the 2 rolls without avocado using a little spicy mayo as glue.

6. Serve on a platter with garnish and sauces of choice.

Enjoy!

SCRAPP THE TOAST

Ingredients

1lb bacon Scrapple

3 medium or 2 lg ripe avocados

1/4 of a red onion diced small

3-5 sprigs fresh cilantro chopped fine

juice of 1 medium lime and zest of half

1/2 jalapeno seeded and diced small

salt to taste

1 tbsp butter

2 lg eggs

Directions

Sliced the ripe avocados in half, remove the pits, and scoop them into a mixing bowl then use a fork to gently mash. Add onions, jalapeno, lime juice, cilantro, and salt to taste. Stir everything together taste and set aside. Then, you gonna slice your scrapple to the desired thickness of toast and pan fry to a very crisp outer crust. Then, remove and set aside then you wanna slice 2 more pieces much thinner and pan fry hard crisp to make a crumb topping remove from the heat, and set aside. Now, you're gonna want to use your butter to fry your eggs sunny side up making sure to keep them yolks runny. Now we assemble plate the scrapple you made as the toast and take a nice 2 tbsp of the avocado mixture and spread it onto the scrapple being very careful not to rip the crust then you wanna place the sunny side up eggs on top and then last but not least the thin crispy scrapple crumble on top and enjoy.

LOADED TWICE BAKED POTATO

Ingredients

4 large russet potatoes

3 tablespoons olive oil

1/2  cup sour cream (more for creamier texture)

4 ounces cream cheese

1/2 cup heavy cream

1/4 cup salted butter

1lb sausage (crumbled)

3 green onions

1/2 shredded cheddar cheese (divided)

1 cup shredded smoked gouda cheese

Preparation

Preheat oven to 425°

Wash and dry potatoes. Pierce with a fork. Rub oil all over the potatoes. Place potatoes on a baking sheet for 45 minutes. The exact time depends on the size. Remove potatoes from the oven. Let stand for 10 minutes. Reduce temperature to 350°. Slice potatoes lengthwise. Spoon flesh into a bowl. Add sour cream, cream cheese, heavy cream, butter, puree scrapple, chopped onions, and 1 1/2 cups of cheese. Mix until creamy. Spoon crumbled sausage into potato skins. Add flesh mixture. Top with remaining cheese and scrapple. Bake for an additional 10 to 15 minutes. Garnish with green onions (optional)

SCRAPPLE BURGERS + FRIES

Ingredients

Baby bella mushrooms (4 cups)

Black beans (15oz can or 2 cups)

Bread crumbs (2-3 cups)

Potatoes (4)

Flour (2 cups)

Lettuce

Tomato

Egg (3-4)

Salt to taste

Scrapple (4½ cups)

Preparation Instructions

Burgers: Boil or steam 4 cups of baby bella mushrooms, dice and mix with 2 cups of scrapple (15 oz.) can of rinsed black beans, and 1 cup of bread crumbs. Mash and mix ingredients then form 1 cup of patties. Sear patties in pan for 3-5 minutes on medium heat then bake in oven for 25-30 minutes at 315°. Serve on a roll with lettuce and tomato (or any topping of choice) and enjoy. 

Fries: Boil 4 potatoes in salted water for 30 mins. Mash the potatoes and add 2½ cups of scrapple. Chill for 5-10 minutes. Put the mixture into a piping bag and pipe them into cylinders. Bread the cylinders flour-egg-breadcrumbs. Chill again for 5-10 minutes then fry in oil until desired crispiness is reached and served with burger. 

Creates 6 servings

SCRAPPLE STUFFED JALAPENOS

Ingredients

Original scrapple

Jalapeno peppers

Cream Cheese

Cheddar and parmesan cheeses

Panko crumbs

Butter and spices ground garlic

Onion powder

Chives

Cumin

Parsley and salt/pepper

Directions

Cut jalapeno peppers lengthwise, clean/remove seeds to personal taste, bake sliced scrapple at 375 degrees, and set aside to cool in a mixing bowl blend cream cheese, seasonings, cheddar/parmesan, and scrapple. Fill the jalapenos with cheese and mix the ingredients in the bowl. Add pieces of scrapple and sprinkle with shredded cheddar on top. Bake at 375 degrees for 12-15 minutes until cheese is bubbling. Serve with sour cream and lime wedges. It is optional to add panko crumbs with butter prior to baking.

SCRAPPLE APPLE BUTTER PASTRY & ICE CREAM 

Ingredients

8 oz heavy cream

1 can sweetened condensed milk

½ butter

Maple extract

3 apples diced

8oz scrapple

1 tsp cinnamon 

1 tsp nutmeg 

Pastry sheets 

8oz scrapple 

2 apples small dice sautéed

Maple syrup 

1 egg 

1 tsp cinnamon

1 tsp nutmeg

¼ cup water

¼ cup corn syrup 

Maple syrup

Directions

Turn oven to 350 degrees, mash scrapple in a pan, and cook until coated brown. 

In another pan, sautée diced apples with cinnamon, nutmeg, and butter. In a mixing bowl, blend together 2 cups of heavy cream, maple syrup/extract, and 1 can of condensed milk until almost whipped. Combine the scrapple mixture with the apple mixture, mix, and let cool. Then fold the mixture into a whipped mixture. Place the mixture into a tightly sealed container & freeze for at least 6 hours or more. 

Spread out pastry sheets and cut them into rectangles or any shape of your liking. For filling for the pastry, sautée the apples with butter, cinnamon, and nutmeg. Cook the half 8oz of scrapple, then combine with sautéed apples. Place in oven for 10-15 min or until golden. In a small pot, combine ¼ cup sugar on a low temp with ¼ cup water, and maple syrup until smooth. Dip pastries in glaze and let cool on a rack. Eat with ice cream topped or on the side with a pastry dish.

Baked French Scrapple Apple Muffins

Student Chef

Matt Cain

Email/Mobile#:  Matthewcain2020@gmail.com

(302)363-0338

Ingredients Used

1 loaf of white bread

8 eggs

½ # scrapple, cubed

2 cups sugar

1 cup brown sugar, packed

1 cup milk

3-4 apples, peeled and cubed

2 tbsp cinnamon

1 Tbsp vanilla extract

Directions

1. Preheat oven to 350°F.  Tear bread into a large mixing bowl.  Add all other ingredients EXCEPT scrapple.  Mix well with hands.  Gently fold scrapple in.

2. Spray muffin pan with non-stick spray.  Fill each muffin tin to the top with mixture and bake for about 30 min.  Let cool for 10-15 minutes.

Breakfast Pierogi and Creamed Scrapple

Ingredients

6 cups all-purpose flour

2 cups cold water divided

2 eggs beaten

2 tsp salt

3 ¾ pounds potatoes

2 medium white onion

Bacon Scrapple

Eggs 

Cheese

Butter

Flour

Milk

Bacon Scrapple 

6 tbsp oil

Directions

1. Make dough: combine flour, cold water, eggs, salt, and oil in a bowl. Let sit for 45 min-2 hrs.

2. Filling: 3 ¾ pound potatoes steamed 10-15 min or until soft, cook eggs, bacon, scrapple. Cook onions until brown. Mash potatoes then mix in everything and add cheese, salt, and pepper.

3. Creamed scrapple: melt butter in medium saucepan over low heat, add flour and whisk until smooth. Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring until thickened. Stir in scrapple and cayenne. Cook until warmed through. Cut out dough 8 inch ring, fill and bake for 5 min then pour gravy over top.

Homemade Shepherds Pie

Student Chef

Walter Vickers

Email/Mobile # wvickersiii@gmail.com

Ingredients

Scrapple 1lb,whole potatoes,bacon,kosher salt ½ tbsp,pepper ½ tbsp,milk 1 cup,buttr 3 tbsp,onions 1 cup,green peppers ¼ cup,mozzarella cheese 1 cup.

Directions

Boil potatoes,cook scrapple in fry pan,add seasoning.Peel potatoes,spread scrapple in pan for baking,Mash potatoes,add butter,bacon bits and seasoning.Cover scrapple with potatoes,add the cheese over the potatoes,Bake at 375 degrees for 15-20 minutes until golden brown.Garnish with bacon bits and chives.

Fresh ricotta scrapple and egg yolk ravioli with sage brown butter 

Ingredients

½# fresh ricotta (1 cup) 

1/3 cup grated parmigiana-reggiano, extra for garnish 

1 tsp kosher salt 

1 tsp sugar 

1 tsp nutmeg 

8 oz cooked and crumbles Rapa Scrapple 

3 Tbsp heavy whipping cream 

1 cup semolina, and some for dusting 

1 # fresh pasta dough 

4 large eggs 

¾ cup unsalted butter 

9 fresh sage leaves 

Directions

1 . Ravioli Filling:  Combine ricotta, parm-reg cheese, and cooked crumbled scrapple in a medium bowl.  Sprinkle with salt, sugar and nutmeg; stir to combine.  Add in cream and continue to mix until a soft serve ice cream consistency is reached.  Cover and refrigerate until ready to use. 

3. Roll out pasta dough with sheeter on number 6, placing each sheet on a dusted parchment paper.  Using 4 in pasta stamp cut 8 sections (1 for each top and bottom).  On 1 square place a 2 in disc of cheese mixture, indenting top with back of spoon. Repeat 3 more times.  Separate 4 yolks saving egg whites to help seal the ravioli. Now place the 4 individual egg yolks inside cheese crater.  Brush egg white on all 4 edges of dough sealing out any air.  (repeat 3 more times) then refrigerate. 

4. Bring a pot of salted water (like the ocean) to a boil.  Start butter sauce.  Place butter and sage in sauce pan.  Cook for 3-5 min until butter turns brown.  Turn heat down to low and place aside. 

Drop raviolis and cook for 4 minutes.  Remove and pat dry with paper towel.  Place    ravioli in center of plate pour sauce over and place sage leaf on top with the rest of the  parm/reg cheese.

Loaded with scrapple baked potato soup

Ingredients

4 yellow potatoes

8 oz rapa Scrapple (adjust to your liking)

4 Tbsp butter (salted or unsalted)

2 garlic cloves, minced

¼ cup sweet onion, diced

1/3 cup all- purpose flour

2 cups milk

1 cup half and half

2 cups chicken stock

1 tsp salt

1 tsp garlic salt or garlic powder

1 tsp white pepper

¼ tsp crushed red pepper

¼ tsp smoked paprika

1 ¼ cup sharp cheddar cheese, shredded

1 ¼ cup Mexican blend cheese, shredded

1 cup sour cream

Chopped chives for garnish

Directions

1. Peel and cut potatoes into halves and steam for 20-25 min or bake potatoes directly on the rack for 45 min or until tender.  Once cooked cut into desired sized chunks and set aside.

2. Cook the scrapple over medium heat until similar consistency as ground beef.  Set aside.  The bottom of the pot should be coated with fat once scrapple is removed.

3. In the same pot, melt the butter over med-low heat.  Cook onion and garlic for 3 min or until onions are translucent.  Slowly whisk in the flour, slightly scraping the fat left at the bottom of the pot.

4. Whisk in half and half, then continue to whisk until all incorporated.  Slowly add the chicken stock then bring to a simmer.  Should thicken within 8 minutes.

5. Season with salt, garlic salt or powder, white pepper, crushed red pepper, and paprika.

6. Stir in cheese and sour cream, but reserve a ¼ cup of each for garnish.

7. Remove from heat, add potatoes and scrapple.  Garnish and serve immediately.

il it is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour for the gluten you've developed in the mixing process to relax. This will make rolling much easier. Or you can wrap the dough in plastic, refrigerate it, and work with it another day.

Scrapple Egg Rolls with Duck sauce

Ingredients

3/4# scrapple

1 garlic clove, minced

1 Tbsp oil

2 cups bok choy, finely chopped

1 cup fresh mushrooms, finely chopped

½ cup green onion, sliced thin

½ cup water chestnuts, finely chopped

½ cup carrot, finely shredded

2 tbsp soy sauce

2 tsp corn starch

½ tsp sugar

¼ tsp salt

Directions

_Egg roll skin:  2 cups all-purpose flour

¾ tsp salt1/3 cup warm water

2 eggs

Duck Sauce:

¾  cup apricot jam

4 Tbsp rice vinegar

½ tsp soy sauce

2 garlic cloves, minced

1 tsp ginger, minced

½ tsp chili powder

1/16 tsp cayenne powder

In skillet, stir-fry scrapple and garlic until meat is cooked.  Drain fat.  Add vegetables, stir-fry 2-3 minutes.  Mix soy sauce, cornstarch, sugar, and salt.  Stir into scrapple/vegetable mixture.  Cook and stir until thickened.  Cool. Wrap in Egg roll skin.  Fry egg rolls 365°F for 2-3 minutes or until golden.

Scrapple Cinnamon Rolls

Ingredients

For dough 2 and ¾ cup flour,1/4 cup sugar,1/2 tsp salt,3/4 cup milk,3 tbsp butter,2 and ¼ tsp yeast,1 egg large, and scrapple 1lb For filling scrapple,2/3 cup brown sugar,5 tbsp cinnamon,4 tbsp vanilla extract_For cream cheese icing 8 oz cream cheese 2 tbsp butter 2/3 cup powdered sugar,1 tsp vanilla extract and 3 tsp strawberry gelatin (optional)

Directions

Mix all dry ingredients together in a bowl and set aside, in a separate bowl mix all wet ingredients(milk, scrapple, butter yeast) Make sure the milk and butter are warm, First add milk, yeast, and butter together and wait about 5 minutes to add scrapple. After yeast is activated(about 10 minutes) mix wet ingredients to a bowl of dry ingredients then add 1 egg. Mix all together and knead for about 6 minutes. Put the dough into a lightly coated bowl with oil for about 15 minutes. After dough has risen form into a rectangle and add filling into a 14-inch log. Cover the pan with aluminum foil, plastic wrap, or a clean towel. Allow the rolls to rise in a relatively warm environment for 60-90 seconds or until double in size, Bake the rolls at 375 degrees for 24-27 minutes or until lightly browned. Remove from oven, add icing and enjoy!!

APPLE SCRAPPLE HAND PIES

A buttery, flaky crust with a delicious scrapple filling, this fan-favorite is sure to please!

SERVINGS - 20

PREP TIME - 15 min

TOTAL TIME - 3 hours 45 mintues

Ingredients

Dough:

2 1/2 cups all-purpose flour

1/2 tsp salt

1 cup unsalted butter (cut into small pieces)

1/2 cup sour cream

4 tsp lemon juice

1/2 cup ice water

Filling:

3 large apples (peeled, cored and diced small)

1/3 cup granulated sugar

1 tsp ground cinnamon

pinch of salt

RAPA Scrapple, cooked

Egg Wash:

1 egg yolk

2 tbsp. water

coarse sugar

Directions

Make the pastry:

in a large bowl, whisk together the flour and salt. Put the mixture into a pastry blender and add in diced butter until the mixture resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice, and water. Add the wet mixture into the flour mixture and, using a fork, gently toss and stir together until large lumps form and all the flour has been moistened. Using your hands, pat the dough into a ball and wrap with plastic wrap. Refrigerate for 1 hour (if needed, the dough can be refrigerated for up to 2 days).

Make the filling:

Meanwhile, in a small pan, combine the apples (diced), sugar, cinnamon, and salt. Cook this over low heat for 8-10 minutes, stirring frequently until the apples are tender. Add cooked scrapple. Set aside.

Assemble the pies:

Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Using a 4 1/2-inch circle cutter, cut circles out of the rolled dough. Put the circles on the parchment-lined baking sheet. Refrigerate the dough circles for 30 minutes.

Remove the chilled dough from the fridge. Spoon about 1-2 tablespoons of filling into the circles of dough. Brush a little water on the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pies and make a decorative edge by pressing the edges together with a fork. Refrigerate the assembled pies for 30 minutes.

Bake the pies:

Preheat oven to 375 degrees Fahrenheit. In a small bowl, whisk together the egg yolk the egg yolk and water for the egg wash. Remove the chilled hand pies from the refrigerator and lightly brush the egg wash. Using a knife, cut a few small slots on the top of each pie. Sprinkle some coarse sugar on top of the pies. Bake until the pies are golden brown or about 25-30 minutes (may be longer depending on oven).

Serving:

Remove the pies from the oven and let stand to cook slightly before serving. The pies are best eaten within a day of baking them, but they can be stored in an air-tight container at room temperature for up to 3 days of baking them.

SCRAPPLE PIEROGI

The Scrapple filling is the highlight of this 2019 fan favorite delectable dumpling!

SERVINGS - 4

PREP TIME - 10 min

TOTAL TIME - 1 hours 40 mintues

Ingredients

2 large eggs (room temperature, beaten)

1/2 teaspoon salt

1/3 cup water (or more as needed, lukewarm)

2 cups all-purpose flour (or more as needed)

12oz Rapa Scrapple

12oz Mashed potatoes

10oz sour cream

6oz sautéed diced onion

Directions

In a medium bowl, whisk together eggs, salt, and water. Add the flour all at once and mix until well moistened. Then knead the dough in the bowl until it is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour for the gluten you've developed in the mixing process to relax. This will make rolling much easier. Or you can wrap the dough in plastic, refrigerate it, and work with it another day.

Make sure you let it come to room temperature before you start to roll it, if using the dough immediately, divide it in half, wrap the other half in plastic and set it aside. Roll dough and cut into 4" circles.

Stuffing:

Brown onions then brown cubed RAPA Scrapple and mix with mashed potatoes. Stuff dough and fork the edges, boil for 4 minutes.

Plate and add sour cream and diced onions

SCRAPPLE STUFFED PEPPERS

Flavorful and oh so delicious, this first place winner in our annual scrapple recipe contest is a savory and filling meal. 

SERVINGS - 4

PREP TIME - 20 min

TOTAL TIME - 65 mintues

Ingredients

1 lb. of Scrapple

4 med. bell peppers - any color

1 tbsp. olive oil

sprinkle of salt

½ c. chopped onion

1 tsp. minced garlic

1 tsp. basil

½ tsp. oregano

1 c. cooked rice

2 c. shredded cheddar cheese

1 med. tomato - chopped

Directions

Preheat oven to 350 degrees. Wash and dry peppers. Cut tops off peppers; remove seeds and membranes. Place tops and bottoms of peppers in a microwave safe bowl. Toss with tbsp. of olive oil and a sprinkle of salt. Cover the bowl with plastic wrap or lid and microwave until peppers just begin to soften (approx. 4-5 min). When done remove peppers from bowl and stand up in a 8 x 8 baking dish. Set tops aside.

While peppers are in the microwave you can begin cooking the scrapple mixture. Slice scrapple into chunks and place in a non-stick skillet over medium heat. Mash the chunks of scrapple until it crumbles, a potato masher works well for this. Add the chopped onion, garlic, basil and oregano. Stir together and cook until scrapple begins to brown and crisp. Continue to stir while scrapple is cooking.This will take approx. 15-20 min.

Stir in cooked rice, 1 ½ c. cheddar cheese and chopped tomato. Stuff the scrapple mixture into the peppers using a spoon; add ¼ c. of water to bottom of pan. Bake for 15 min. or until peppers are tender. Remove from oven and top with remaining½ c. cheese and place back in oven for an additional 4-5 min. or until the cheese melts. Place the tops back on peppers and serve.

SCRAPPLE BRAISED FENNEL WITH RAPA ORIGINAL

This 2019 amateur-winning recipe features an apple cider vinegar-honey sauce bursting with flavor.

SERVINGS - 10

PREP TIME - 15 min

TOTAL TIME - 40 mintues

Ingredients

1lb RAPA Original, sliced 1/4" thick

1 bulb of fennel, sliced 1/4" thick

1/2 red onion, sliced half-moon 1/8" thick

1 Granny Smith apple

2 TBS olive oil

1 TBS Butter

Salt & pepper to taste

16 oz. apple cider vinegar

1/2 cup honey

Directions

Fennel:

Heat large fry pan to medium heat. Add onion and fennel to pan and sauté until caramelized and tender, stirring often. While cooking, cut the apple in julienne strips. Add apples to cooled fennel mixture.

Sauce:

In a large saucepan, simmer vinegar and honey, reduce to 1/2 cup of sauce. Bring to room temperature.

Scrapple:

Heat deep fryer to 425 degrees and fry slices for approximately 7-8 minutes.

Place scrapple on serving plate, top with heaping serving of fennel mixture and drizzle with sauce. Serve warm.

APPLE SCRAPPLE KIMCHI CHEDDAR CHEESE WAFFLE SANDWICH

Sweet and savory, this second-place winner in our annual scrapple recipe contest is the perfect way to enjoy breakfast for dinner. 

SERVINGS - 4

PREP TIME - 20 min

TOTAL TIME - 65 minutes

Ingredients

2 cups all-purpose flour baking powder baking soda

2 teaspoons baking powder

2 teaspoons baking soda

¾ teaspoon salt

3 each egg whites (large)

3 each egg yolks (large)

1 ½ cups buttermilk

1 stick melted butter

1 cup chopped kimchi (Korean cabbage)

1 cup grated cheddar cheese

6 strips bacon, cooked and crumbled

3 each chopped scallions

½ each green pepper, chopped/sautéed

½ each white onion, chopped/sautéed

2 tablespoons fig preserves with cinnamon

Vegetable oil spray

1 pkg Original RAPA Scrapple (16 oz./1 lb.)

1 cup flour (seasoned with salt, garlic seasoning & ground black pepper to taste)

1 each thinly slice apple

Melted fig preserves for drizzle

Powdered sugar to dust

Directions

Waffles:

Preheat waffle maker on high. In a bowl, mix flour, baking powder, baking soda and salt. Next, using an electric mixer and a medium bowl, beat egg whites until soft peaks form, then keep chilled. In a separate bowl, mix egg yolks, buttermilk, melted butter, chopped kimchi, cheddar cheese, scallions, and sauteed green peppers and onions until incorporated. Add flour mixture to bowl, then fold in egg whites and crumbled bacon.

Coat waffle maker with vegetable oil spray. Pour ¾ cup of waffle batter onto the iron, spreading lightly. Cook until brown and thoroughly cooked through. Repeat with remaining batter. When the waffle is finished cooking, place directly on wire rack in oven, to let the steam escape. Finish cooking remaining waffles.

Scrap pie:

Preheat waffle maker on high. Mix flour, salt, garlic seasoning, and ground black pepper in a pie plate. Slice Original RAPA Scrapple into 3/8" slices. Dredge each slice in the flour mixture, coating both sides and all edges. Coat waffle maker with vegetable oil spray. Place dredged slices of Original RAPA Scrapple into pre-heated waffle maker, making sure there is enough room to cook the slices individually. Cook until crispy!

To assemble:

While still hot, place two waffles side-by-side on a plate. Spread fig preserves on top of each waffle. Layer thin apple slices on top of one waffle, and sprinkle with any leftover cheddar cheese. Place two hot scrapple waffle slices on top of the waffle with the apples and cheddar cheese. Then place the other waffle, preserve side down on top of the scrapple making an Apple Scrapple Kimchi Cheddar Waffle Sandwich. Cut sandwich in two and serve hot! Drizzle with melted fig preserves, dust with powdered sugar, if desired! Makes four large sandwiches!

SCRAPPLE FRIES

No fork needed. Scrapple fries are perfect for grabbing and dipping into your favorite condiment.

SERVINGS - 2

PREP TIME - 3 min

TOTAL TIME - 10 mintues

Ingredients

1 lb Original RAPA Scrapple

Frying oil

Optional toppings: syrup, salsa, ketchup, apple butter

Directions

Cut Original RAPA Scrapple into slices like French fries.

 Heat deep fryer to 425 degrees and fry slices for approximately 7-8 minutes.

Place fries on plate and serve with salsa. Add side a of fruit and enjoy!

SCRAPPLE BITES

Perhaps the ultimate combination of sweet and savory, Scrapple Bites are perfect for an appetizer or dessert.

SERVINGS - 2

PREP TIME - 3 min

TOTAL TIME - 10 mintues

Ingredients

1 lb Original RAPA Scrapple

Frying oil

Optional toppings: syrup, ketchup, apple butter, powdered sugar

Directions

Cut Original RAPA Scrapple into cubes approximately 1.5” X 1.5”.

 Heat deep fryer to 425 degrees and fry cubes for approximately 7-8 minutes.

To serve, place bites on plate and top with syrup.

For extra flavor, sprinkle with powdered sugar. Add side a of fruit and enjoy!

BISCUITS AND SCRAPPLE GRAVY

Savory scrapple is the perfect alternative to pork sausage in this twist on a classic Southern breakfast recipe. 

SERVINGS - 12

PREP TIME - 15 min

TOTAL TIME - 20 minutes

Ingredients

1 package Old Fashioned Country Gravy Mix

1 - 12 oz can refrigerated biscuit mix

1 lb RAPA Scrapple

Salt and pepper to taste

Directions

Cook biscuits according to package. While biscuits are cooking, cut scrapple into slices. Cut to desired thickness. Cook scrapple per directions. When finished, place on paper towel. 

Prepare Gravy Mix per package directions. Add salt and pepper to taste. Break scrapple into pieces and mix with gravy. Spoon the scrapple and gravy over the biscuits and enjoy!

APPLE SCRAPPLE WAFFLES

Cooking scrapple in a waffle iron helps achieve that crispy-on-the-outside texture that's so delicious. This recipe balances it with an inventive cabbage and apple topping that made it the winner in our annual scrapple recipe contest.

SERVINGS - 6-8

PREP TIME - 10 min

TOTAL TIME - 35 mintues

Ingredients

1/2 cup mayonnaise

1-3 teaspoons Sriracha sauce

Splash lemon juice

Pinch salt

2 tablespoons salted butter

1 head cabbage, chopped

1 large onion, chopped

2 medium red delicious apples, chopped

1 lb bacon

1 cup flour

Salt, pepper and garlic seasoning to taste

1 lb Original RAPA Scrapple

1 medium red delicious apple, thinly sliced

Directions

Whisk together mayonnaise, Sriracha sauce, lemon juice and salt. Put mixture in plastic squeeze bottle. For stronger flavor, this can be completed one day in advance.

In an iron skillet, melt butter on medium-high heat. Add cabbage and onion; cook until browned. Stir to avoid burning mixture. Add chopped apples. Turn off heat and set aside.

Cook and crumble bacon. Set aside.

Preheat waffle maker. Mix flour, salt, pepper and garlic seasoning on a plate. Slice Original RAPA Scrapple into 3/8" slices. Dredge each slice in the flour mixture, coating both sides and all edges. Place dredged slices of scrapple into preheated waffle maker, making sure there is enough room to cook the slices individually. Cook until crispy.

While still hot, plate crispy scrapple waffle. Cover with cabbage topping and crumbled bacon. Drizzle with Sriracha aioli and add apple slices to garnish. Serve while hot.

SCRAPPLE BREAKFAST BURRITO

Spice up your morning with a southwestern twist! This breakfast burrito is stuffed with eggs, scrapple, salsa and cheese.

SERVINGS - 8

PREP TIME - 15 min

TOTAL TIME - 20 mintues

Ingredients

1 lb RAPA Scrapple (use Hot & Spicy for extra flavor)

6 large eggs or 15 oz egg beaters

1/4 cup chopped onion

1/4 cup chopped green pepper

Jalapeño slices (optional)

1/2 cup shredded cheddar cheese

8 - 8" flour tortillas

Avocado slices (optional)

Sour cream

Picante sauce

Directions

Cook Scrapple according to directions on package; once fully cooked break into small chunks and cook until chunks are crispy.

Beat eggs and add chopped veggies and cheese.

Spread chunks of scrapple evenly in pan and pour eggs over the chunks.

Heat tortillas by wrapping them in a damp paper towel in the microwave for 30 seconds.

Put an equal amount of cooked mixture into each tortilla and fold.

Add sour cream or picante sauce to taste. If using, garnish with avocado slices.

BLACK BEAN HOT 'N SPICY SCRAPPLE WRAPS

Whether it's time for breakfast, lunch or dinner, this award-winning, Tex-Mex inspired wrap is sure to satisfy.

SERVINGS - 4

PREP TIME - 10 min

TOTAL TIME - 20 minutes

Ingredients

4 1/4-inch slices RAPA Hot 'N Spicy Scrapple

1 red pepper, diced

1 small red onion, diced

1/4 cup spinach, diced

2 whole eggs

1 egg white

1 tablespoon butter

3 tablespoons black beans

Shredded cheddar cheese to taste

Salt and pepper to taste

4 tablespoons of salsa

4 whole wheat wraps

Directions

Fry and chop the RAPA Hot 'N Spicy Scrapple.

While the scrapple is frying, dice the red pepper, onion and spinach. Set aside.

Crack and whisk two whole eggs and one egg white into a bowl. Set aside.

When the scrapple is done, add the red pepper, onion and butter to the pan. Cook for two minutes. Add the spinach. Once the spinach has wilted, add the egg mixture. When the surface of the eggs begins to solidify, add black beans and shredded cheese. Cover pan with lid until cheese melts and no egg liquids remain.

Top wraps with salsa and completed mixture. Wrap and enjoy!

SCRAPPLE BREAKFAST PIZZA

This fully loaded breakfast pizza is topped with scrapple, maple syrup, smoked cheddar and eggs.

SERVINGS - 6

PREP TIME - 25 min

TOTAL TIME - 30 mintues

Ingredients

8 ounces RAPA scrapple, sliced

4 tablespoons maple syrup, divided

Black pepper

2 tablespoons butter

8 eggs

Salt, to taste

1 prepared pizza crust

1 cup smoked cheddar or gouda cheese, shredded

2 tablespoons scallions, thinly sliced, for garnish

Directions

Preheat oven to 450˚F.

In skillet over medium-high heat,brown scrapple slices for 5 minutes, without turning. Once slices have browned on one side, turn and begin breaking into pieces with wooden spoon. Cook additional 5 minutes. Reduce heat and add 2 tablespoons maple syrup and black pepper to taste. Cook 1 minute, stirring gently. Remove from heat and set aside.

In clean skillet, melt butter over medium heat. In bowl, whisk eggs well and add salt. Add eggs to skillet and scramble, whisking occasionally, until nearly cooked through. (Eggs will finish cooking in oven on pizza).

Prebake pizza crust for 7 minutes. Remove from oven. Brush crust with remaining 2 tablespoons maple syrup. Spread scrambled eggs in even layer over crust. Top with crumbled scrapple and cheese. Return to oven and bake 3 minutes, or until cheese has melted.

Top with sliced scallions before serving.

APPLE SCRAPPLE PIES

Sweet, savory and oh, so delicious, this third-place winner in our annual scrapple recipe contest is a unique, crowd-pleasing dessert.

SERVINGS - 4

PREP TIME - 10 min

TOTAL TIME - 50 mintues

Ingredients

4 3/4-inch slices Original RAPA Scrapple

2 Gala apples, diced

1 package apple crisp topping (we used Concord Foods Apple Crisp)

Vanilla ice cream to taste (optional)

Directions

Preheat oven to 375 degrees.

Slice scrapple. Mash each slice in separate bowl, pressing evenly to build crust. Bake for 20 minutes.

While scrapple is baking, peel, core and dice apples. Set aside.

Mix apple crisp topping as directed on package. Set aside.

When scrapple is done, top with diced apples. Sprinkle topping on top of apples. Bake for 20 minutes.

Serve warm with a scoop of vanilla ice cream (optional).

SCRAPPLE & EGG WHITE MUFFINS

Low in carbs but high in flavor, these protein-filled, savory muffins pack a satisfying punch. 

SERVINGS - 6

PREP TIME - 20 min

TOTAL TIME - 25 minutes

Ingredients

½ lb scrapple cooked & crumbled

2 cups fresh spinach

1 Roma tomato sliced

2 cups egg whites

¼ cup parmesan cheese

½ tsp salt & pepper

Directions

Mix salt & pepper with egg whites. Lightly grease muffin tins. Layer spinach, cheese, scrapple. Pour in egg whites. Top with sliced tomato.

Bake at 350 degrees for 20 minutes or until egg whites set.

SCRAPPLE DOTTIES

It doesn’t get easier than this appetizer recipe. Rolled in bacon and secured with a toothpick, these scrapple morsels are perfect for game day.

SERVINGS - 12

PREP TIME - 15 min

TOTAL TIME - 20 mintues

Ingredients

1 package RAPA Original Scrapple

1 package bacon

Directions

Cut 1/2 inch cubes of RAPA Scrapple. Roll each cube in half a strip of bacon. Fasten with a toothpick. Broil until crisp - about 6 inches away from heat. Serve on toast quarters.

APPLE SCRAPPLE HASH

The ideal synergy between sweet and savory make this scrapple recipe perfect for any time of day—morning, noon or night.

SERVINGS - 4

PREP TIME - 10 min

TOTAL TIME - 30 mintues

Ingredients

1 lb of RAPA Scrapple

3 tablespoons cooking oil

3 medium potatoes, diced

1/2 cup onion, diced

1 apple, diced

1/4 cup apple butter

1 tablespoon apple juice

Salt and pepper to taste

Directions

Cut scrapple into 1/2-inch slices. Crisp all sides in skillet. Remove from heat and allow to cool.

In a hot skillet with 3 tablespoons of cooking oil, cook potatoes until brown and soft, adding salt and pepper to taste. Add onions and cook until onions are translucent. Add apple, apple butter and apple juice. Reduce heat to low, fold mixture until mixed and cover for 5 minutes.

 Fold crisp scrapple into mixture and serve.

SPICY CHOCOLATE-COVERED SCRAPPLE

Chocolate and Scrapple: the perfect duo. Add in a dash of cayenne pepper and you've got yourself a winning recipe.

SERVINGS - 40

PREP TIME - 5 min

TOTAL TIME - 25 minutes

Ingredients

1lb RAPA Scrapple

24oz package almond bark

Cayenne pepper

Directions

Pan fry Scrapple. Melt almond bark in microwave as directed on package, then mix in cayenne pepper. Dip Scrapple and place on wax paper to set. (You can also put in fridge to set). You can also cut Scrapple with cookie cutters for desired shape.

ULTIMATE APPLE SCRAPPLE PARMESAN

This twist on a classic is a sweet and savory dish for any night of the week.

SERVINGS - 4

PREP TIME - 25 min

TOTAL TIME - 1 hour 35 minutes

Ingredients

1 pkg Original Rapa Scrapple (16 o z. / 1 lb.)

1 cup all-purpose flour

Salt, garlic seasoning, and ground black pepper to taste

1 lb. baking potatoes

2 medium Granny Smith apples, cored

1 medium Vidalia sweet onion

1 tbsp. lemon juice

1 cup bread crumbs

1 cup fresh parsley, chopped

1 large egg

1 tsp. dried oregano

1 tsp. Sriracha black pepper seasoning

1/2 tsp. salt

2 tbsp. all-purpose flour

2 tbsp. vegetable oil

3-4 cups homemade or jarred marinara sauce

1 cup shaved parmesan cheese

8 ounces mozzarella cheese, sliced

16 ounces angel hair pasta

Directions

Shredded Apple and Potato Cakes

Grate the potatoes, apples, and onion and place in a colander. Set colander in bowl and squeeze out as much moisture as possible from the grated mixture, then return the potato mixture to a large bowl. Sprinkle the potato mixture with lemon juice. Stir in bread crumbs, parsley, egg, oregano, Sriracha black pepper seasoning and salt. Add 2 tbsp. flour to the mixture if it is not dry enough to form into pancakes easily. Heat 1 tbsp. oil in a large non-stick skillet over medium heat. Form the pancakes into hand-sized pancakes, makes about 12. Cook the pancakes in batches in the skillet, turning once, until crisp and golden, add remaining oil as needed. Keep warm in the oven until it is time to assemble the dish.

Scrap pie

Preheat waffle maker. Mix flour, salt, garlic seasoning, and ground black pepper in a pie plate. Slice Original Rapa Scrapple into 3/8" slices. Dredge each slice in the flour mixture, coating both sides and all edges. Place dredged slices of Original Rapa Scrapple into pre-heated waffle maker, making sure there is enough room to cook the slices individually. Cook until crispy!

Pasta

Bring water to a rapid boil, add salt (optional). Add pasta and stir, returning to rapid boil. Cook uncovered, stirring occasionally. Drain well.

To Assemble

While still hot, plate pasta. Arrange two crispy scrapple waffle atop the pasta; then, cover with marinara sauce. Top with a slice of mozzarella cheese. Place under broiler until cheese is melty. Remove from broiler and place an apple potato pancake on top, adding a small amount of additional marinara, then top with desired amount of shaved parmesan cheese. Serve while hot!

SNAPPLE SCRAPPLE 

Sweet meets savory with this delectable apple and scrapple sandwich.

SERVINGS - 8

PREP TIME - 5 min

TOTAL TIME - 25 mintues

Ingredients

1 lb RAPA Scrapple with bacon

8 Brioche rolls

2 TBSP T.S. Smith Pecan Apple Butter

1 can apple pie filling-16 slices

Canola cooking spray

4 paper towels

8 sweet pickled peppers, sliced thin

Directions

Spray pan with cooking spray. Cut RAPA scrapple 3/8” thick and fry 8 minutes on each side until crispy. Drain on paper towel. Spread apple butter on each side of the roll. Place a slice of the apple pie filling - 2 slices per roll.

SCRAPPLE CASSEROLE

A unique twist on Shepard’s Pie – scrapple, potatoes and hearty vegetables come together in this picture perfect dinner casserole.

SERVINGS - 8

PREP TIME - 20 min

TOTAL TIME - 50 minutes

Ingredients

1 cup heavy cream

4 medium Yukon potatoes, sliced thin

2 cloves garlic, minced

3 sage leaves, chopped fine

1 tablespoon salt

1 teaspoon black pepper

1/2 cup frozen peas

1/2 cup frozen sweet corn

2 Roma tomatoes, sliced

1 pound RAPA Scrapple, defrosted and crumbled

Directions

Preheat oven to 350 F.

In medium-sized pot, simmer heavy cream with sliced Yukon potatoes, garlic, sage, salt, and pepper for 5 minutes. Remove from heat and place on bottom of 8-inch spring form pan.

Top potatoes with frozen peas, corn, sliced tomatoes and crumbled scrapple. Cook in oven uncovered 30 minutes or until scrapple is browned and crispy.

Sit at room temperature 15 minutes, let ingredients set before slicing and serving.

SCRAPPLE FIG BITES

The perfect addition to your party menu, these canapes feature seductively sweet figs, creamy brie cheese and delicious scrapple.

SERVINGS - 5

PREP TIME - 15 min

TOTAL TIME - 20 mintues

Ingredients

1/2 pound RAPA scrapple, defrosted and sliced in 1-inch squares, 1/2 inch thick

1/2 brie cheese, sliced into 1-inch squares

5 ripe figs, sliced 1/4 inch thick

20 pre-toasted crostini

Directions

Heat nonstick pan over medium heat. While pan heats, slice scrapple in 1/2-inch-thick slices first, then into 1-inch squares. Once pan is heated, sear scrapple on each side 6 minutes or until crispy.

Keeping outside skin on, slice brie cheese into 1-inch squares.

Carefully slice figs into 1/4-inch-thick slices. Figs may be fragile.

Line pre-toasted crostini on serving platter first, then place scrapple on top followed by brie and fig slices.

SCRAPPLE & GOUDA CHEESE MINI EGG ROLLS

Loaded with cheese, apple and scrapple, these egg rolls are perfect for your next family gathering or party!

SERVINGS - 8

PREP TIME - 20min

TOTAL TIME - 60 mintues

Ingredients

2 lb. original RAPA scrapple

2 Tbsp. butter

4 Tbsp. brown sugar 1 tsp. cinnamon

1 1/2 c. apple juice

8 oz. smoked applewood gouda cheese, grated

1/3 c. apple sauce

3.5"x3.5" wonton wrapper-Frieda's brand

Directions

Cook scrapple on medium low, stirring to soften and break apart the scrapple, browning the scrapple only slightly.

transfer to a bowl and allow to cool to room temperature.

Melt together butter, brown sugar and cinnamon in a sauce pan.

Warm the apple juice in microwave for 30 seconds, add to the sugarbutter mixture.

Bring to a boil, stirring constantly.

In a separate bowl, combine 2 Tbsp. of cornstarch and 2 Tbsp. of cold water, mix well.

Add to apple juice mixture, stirring with whisk.

Reduce heat to low, simmer until thickened (2-3 minutes). Set aside.

Once scrapple has cooled, fold in grated cheese and apple sauce and stir briskly or pulse in food.

processor, about 3-4 pulses; for a consistency close to pizza dough.

Pack mixture into a ball and wrap with plastic, refrigerate at least 2 hours.

Unwrap scrapple mixture, break into chunks, about 2 teaspoons each and form into a cylinder shape.

Lay wanton wrappers down as a diamond shape.

Place scrapple cylinder in the center of the wanton wrapper, horizontally.

Using your fingers or a small brush wet the far edges of the wanton wrapper.

Fold in the side corners on the wanton first, and tuck in the excess wanton around the filling.

Next, wrap the near corner over the filling and roll away from you.

Place on a cookie sheet. Repeat until all filling is used. Place in freezer for 15 minutes.

Deep fry at 350° for 3-4 minutes or until golden brown.

Serve with Apple Cinnamon Sauce.

APPLE SCRAPPLE WAFFLES

Loved by many, these waffles are an anytime favorite! After crisping in the waffle iron, scrapple is topped with a sweet apple compote.

SERVINGS - 2

PREP TIME - 30 min

TOTAL TIME - 45 minutes

Ingredients

1 pound RAPA Scrapple, defrosted

1/2 gala apple, small diced, skin on

6 tablespoons butter, softened

1/2 cup orange juice

4 tablespoons brown sugar

1/4 cup graham cracker crumbs

1 tablespoon white sugar

1 tablespoon all-purpose flour

3 tablespoons walnuts, chopped & toasted

Maple syrup

Directions

Take half defrosted scrapple and crumble into hot waffle iron. Close iron, cook for 12 minutes. Repeat process for second waffle.

To make apple compote: Place non-stick pan over medium heat, add small diced apples, 3 tablespoons softened butter, orange juice, and brown sugar. Cook 15 minutes until orange juice is reduced to light syrup.

To make graham cracker crumb topping: In separate bowl mix graham cracker crumbs, 3 tablespoons softened butter, white sugar, and all-purpose flour. Place in refrigerator, butter will slightly harden.

In small sauté pan over low heat, toast chopped walnuts until slightly browned.

Top cooked scrapple waffles with apple compote, graham cracker crumb topping, toasted walnuts and maple syrup then serve!