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Barbecue Macaroni and Cheese Burger Prep time: 5 minutes Cook time: 25 minutes Servings: 8 Ingredients 1 pound ground beef 1 pound Bob Evans Original Roll Sausage 1 package (20 ounces) Bob Evans Macaroni and Cheese 8 hamburger buns 4 tablespoons barbecue sauce 1/2 cup French fried onion straws Putting it together In large mixing bowl, blend ground beef and sausage; divide into eight patties. On grill over medium heat, cook burgers on each side until no longer pink in center and internal temperature reaches 160 F, about 15 minutes. Heat macaroni and cheese according to package instructions. Place patties on buns and top each with 1/4 cup macaroni and cheese, 2 teaspoons barbecue sauce and fried onion straws. Crunchy Jalapeño Potato Poppers Prep time: 25 minutes Cook time: 15 minutes Servings: 48 Ingredients 1 package (24 ounces) Bob Evans Original Mashed Potatoes 1 cup Monterey Jack cheese, shredded 1 cup sharp cheddar cheese, shredded 4 ounces diced jalapeño peppers, drained 8 ounces taco-flavored tortilla chips 2 large eggs 6-8 tablespoons vegetable oil 1/3 cup all-purpose flour sour cream (optional) Putting it together Stir together cold mashed potatoes with Monterey Jack and cheddar cheeses and diced jalapeños. Scoop 48 tablespoonfuls of potato mixture and place on a parchment- or wax paper-lined baking sheet. Refrigerate 15-20 minutes. In a bowl or food processor, pulse tortilla chips to fine crumbs, or place chips in large, zip-top bag and smash using rolling pin. Pour crumbs into a shallow bowl. Beat eggs and pour into separate shallow bowl. Set aside. In fryer or Dutch oven, heat oil to 350 F. Remove mashed potato scoops from refrigerator and roll into balls. Roll each mashed potato ball in flour, tapping off excess. Once potato balls are coated in flour, dip each into egg, allowing excess to drip off, then into tortilla chip crumbs, making sure to coat evenly. Set on clean baking sheet. Discard excess flour, egg and tortilla chip crumbs. In hot oil, fry small batches of mashed potato poppers until golden brown, 30-40 seconds. Remove from fryer and place on paper towel to drain excess oil. Repeat until all poppers are cooked. Serve hot with sour cream, if desired.]]>

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