Bob Evans Farms, Inc. owns and operates more than 520 full-service, family restaurants in 22 states, mainly in the east north central, mid-Atlantic, and southern regions of the United States. Most of these operate under the Bob Evans Restaurant banner. About 83 percent of the company's revenues are generated by its restaurant operations. The remaining sales come from Bob Evans's food products operations. The company produces and distributes fresh, smoked, and fully cooked pork sausage and ham products under the Bob Evans, Owens Country Sausage, and Country Creek Farm brands, as well as a variety of other complementary food items sold in the refrigerated and frozen sections of grocery stores. The company's food products are distributed through more than 15,000 grocery stores in 30 states.

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Apple Cranberry Spinach Salad














Bob Evans Apple Cranberry Spinach Salad
Copycat Recipe

Serves 4


6 cups fresh spinach leaves (moderately packed)
1/4 cup raspberry vinaigrette
1 cup apple (matchstick-sized pieces)
1/4 cup dried cranberries
1/4 cup walnuts, chopped (or toasted pecans)

Place the spinach leaves and salad dressing in a large bowl.and toss to mix well.  Divide the mixture between 4 salad plates.Top the spinach on each plate with a quarter of the.apples, cranberries, nuts, and cheese.
Serve immediately.



Heritage Chef Salad






















Bob Evans Heritage Chef Salad

Crisp greens are topped with  turkey, ham, bacon, swiss cheese, a hard-boiled egg, grape tomatoes and scallions.











German Chocolate Hotcakes





















Bob Evans German Chocolate Hotcakes
Copycat Recipe


This is less of a recipe and more of a trick. But it's a great one to know! With this in your toolbox you can whip up some surprising and yummy pancakes on short notice any day of the week!

Makes 12 Pancakes

1 18.25-ounce box cake mix plus ingredients called for on box
½ cup butter or ¼ cup oil for frying

Make cake mix batter according to package directions.Melt 1 tablespoon butter or heat ½ tablespoon oil in a skillet or griddle. Ladle ¼ cup pancake batter per pancake into skillet.Flip when bubbles form on top of pancakes.


NOTES
For this recipe use German Chocolate cake mix. Top with chocolate sauce, powdered sugar, coconut, pecans and whipped cream.  You could also use frosting out of a can.

Banana Nut Bread




















Bob Evan Banana Nut Bread
Copycat Recipe

Makes 1 Loaf

1/2 cup shortening
1 cup sugar
2 eggs
11/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 or 4 very ripe bananas, mashed (use 4 if bananas are small)
1/2 cup walnuts, optional

Preheat the oven to 375 degrees. With an electric mixer, mix shortening and sugar. Add eggs one at a time. In another bowl mix together the flour, baking soda, salt and bananas. Add to egg mixture. Add nuts and mix. Spoon batter into a greased 9-by-5-by-3-inch loaf pan. Bake for 30 to 40 minutes or until tested done.

Caramel Mocha























Bob Evans Caramel Mocha
Copycat Recipe

Makes 4 Small Cups


1 1/2 cups hot coffee, brewed double strength
1/2 cup whole milk
1/2  sugar
2 tablespoons caramel syrup
1/8 teaspoon vanilla extract
2 teaspoons unsweetened cocoa


Combine the coffee, milk, sugar, caramel syrup, and vanilla extract into a pitcher. Stir with a spoon  to blend.
Pour into mugs and top each with whipped cream and drizzle with chocolate and caramel syrup. 

Candy Cane Hot Chocolate























Bob Evans Candy Cane Hot Chocolate
Copycat Recipe

Serves 4


4 cups milk
3 (1 ounce) squares semisweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes

In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with crushed candy cane pieces and whipped cream. Serve each with a candy cane stirring stick.




Apple Cinnamon Coffee Cake




























Bob Evans Apple Cinnamon Coffee Cake

Serves 9

1 package Bob Evans Sliced Glazed Apples (20 oz)
1 box cinnamon quick bread mix (15-17 oz.)
milk
eggs
oil
1/2 cup chopped walnuts

Preheat oven to 350F. Grease a 9-inch square baking pan. Prepare quick bread batter according to package directions, using the amounts of milk, eggs and oil called for on the box. Stir in glazed apples and spoon batter into pan. Combine cinnamon streusel packet from box mix with walnuts. Sprinkle over batter. Bake cake for 40 to 50 minutes or until center is done.

Sausage Gravy



















Bob Evans Sausage Gravy
Copycat Recipe

Serves 4


1 pound Bob Evans Farms Original Recipe Bulk Sausage
1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits

Crumble sausage into a large skillet.
Cook over medium heat until browned, stirring occasionally.
Stir in flour until dissolved.
Gradually stir in milk.
Cook until thick and bubbly.
Season with salt & pepper.
Serve over hot biscuits.

Colonial Pork Burger






















Bob Evans Colonial Pork Burger

Serves 8

2 eggs, beaten
2 lbs ground pork
1 cup dry bread crumbs
1 tsp garlic powder
2 tablespoons seasoned salt
1/2 cup Bob Evans Colonial Dressing
8 hamburger buns
8 taplespoons Bob Evans Wildfire Barbecue Sauce

Combine egg, pork, bread crumbs, Bob Evans Colonial Dressing , garlic powder and season salt; mix lightly. Shape into 8 patties, each about 3/4 inch thick. Grill or broil 4 to 6 inches from heat for 14 to 16 minutes, turning once, or until no longer pink in center. Serve patties on Kaiser Buns accompanied with lettuce, tomato, pickles & a tablespoon of Wildfire Sauce.

Zucchini Casserole























Bob Evans Zucchini Casserole


Serves  6

1 pound Bob Evans Savory Sage Roll Sausage
4 small zucchini, cut into 1/2-inch slices
1 onion, diced
1 green pepper, diced
4 ounces sliced mushrooms
1/4 teaspoon pepper
1 (14 ounce) can crushed tomatoes
8 ounces sliced provolone cheese

Preheat oven to 350 F. In large skillet over medium heat, crumble and cook sausage until cooked. Set aside. In same skillet saute zucchini, onion, green pepper and mushrooms until crisp-tender. Combine vegetables with sausage. Stir in pepper. In 9 square baking dish place sausage mixture. Top with tomatoes. Lay sliced provolone over tomatoes. Bake for 25 to 35 minutes or until hot.

Cole Slaw

















Bob Evans Cole Slaw
Copycat Recipe

Serves 4


1/2 cup mayonnaise
1/4 cup milk
1 tablespoon sugar
1 teaspoon vinegar
1 dash Tabasco sauce
salt and pepper, to taste
2 cups finely minced cabbage
1 raw carrot blender minced fine
1 large dark green kale leaves minced to size of confetti

With wire whisk mix together mayonnaise, milk, sugar, vinegar, Tabasco, salt and pepper. Set aside. 
Combine cabbage and carrot plus kale leaves. Refrigerate tightly covered several hours or over night before serving. 

Chili




















Bob Evans Sausage Chili

Serves 6



1 pound Bob Evans Zesty Hot or Original Recipe Sausage Roll
1 package chili seasoning mix (1.25 oz)
2 cans diced tomato with onions (14.5 oz)
1 can light red kidney beans, undrained (15.5 oz)



Stir together sausage, chili seasoning, tomatoes, onions and beans in a slow cooker, then let it do the rest!
In large saucepan, crumble and cook sausage over medium heat until browned. Add remaining ingredients. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. SLOW-COOKER OPTION: Crumble uncooked sausage into bite-size pieces and put in slow-cooker. Add remaining ingredients. Stir gently. Cover and cook on low heat 4-6 hours. Stir before serving.

Southwest Burgers























Bob Evans Southwest Burgers

Serves 4

1 pound Bob Evans Zesty Hot Sausage Roll
2 tablespoons cilantro, chopped
2 tablespoons diced red onions
1/4 cup mild or medium salsa
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Black pepper to taste
4 slices smoked Cheddar or favorite cheese
4 kaiser or hard rolls

On a clean cutting board, wash and chop cilantro and onions separately. In a large bowl combine sausage, salsa, onions, cilantro and seasonings. Form into 4 to 5 long oval patties, depending on size desired. Over medium heat on grill, cook burgers on each side until done (no longer pink in the center), about 10-15 minutes* (depending on size). Melt cheese if desired over top before serving. Serve with rolls, salsa or favorite condiments and tortilla chips. Refrigerate leftovers.



Vegetable Pasta Salad




















Bob Evans Vegetable Pasta Salad

1pound penne pasta
1/2 cucumber, sliced
1/2 tomato, sliced
1/2 red onion, sliced
green onion, chopped
tablespoon shredded Parmesan cheese
1/2 cup Bob Evans Taste of the Farm Garden Herb Sauce



Cook, drain and cool penne pasta.
Wash, then slice cucumber into 1/4" slices, reserve.
Wash, then slice red onion and tomato into 1/4" dice, reserve.
Wash, then cut green onion into 1/4" dice, reserve.
Place cooked, cooled pasta, cucumber, red and green onion, shredded Parmesan cheese and Garden Herb Sauce into a mixing bowl.
Using a rubber spatula, mix to evenly coat all ingredients.
Serve immediately or refrigerate pasta salad for up to 2 days.

NOTES
The potato and pasta salads may need additional sauce added if refrigerated more than one day.
Use 1/4 cup of the recipe sauce to freshen the salad.

Marinated Cucumber and Red Onion Salad
















Bob Evans Marinated Cucumber and Red Onion Salad


cucumber, sliced
1/2 red onion, sliced
1/4 cup Bob Evans Taste of the Farm Garden Herb Sauce
1tablespoon white vinegar



Wash, then slice cucumber and red onion into 1/4" slices.
Place garden herb sauce and vinegar into a mixing bowl.
Mix until combined.
Place cucumber and red onion slices into mixing bowl, using a rubber spatula mix until vegetables are evenly coated.
Let salad marinate for 2 hours in refrigerator, then serve.
Salad can be refrigerated for up to 2 days.

Sausage Breakfast Burritos


















Bob Evans Maple Sausage Breakfast Burritos
Copycat Recipe

Servings: 10

10 (10-inch) flour tortillas
1 (1 pound) package Bob Evans Maple Sausage
1/2 cup diced red or green pepper
1/4 cup thinly sliced green onion
8 eggs, lightly beaten
1/2 cup cream cheese spread, room temperature
1/2 cup grated Monterey jack cheese
1 cup salsa

Wrap tortillas in foil and place in 300 degree F oven to warm.
In skillet, crumble and cook sausage and peppers over medium heat until browned. Pour in beaten eggs and onion and cook, stirring combine cream cheese and Monterey jack cheese. On each tortilla, spread a thin layer of cheese mixture. Top with sausage and peppers mixture. Roll up and serve with salsa.

Garden Herb Broccoli Salad
















Bob Evans Garden Herb Broccoli Salad

cups broccoli florets
1/2 red onion, diced
red pepper, diced
cup Bob Evans Taste of the Farm Garden Herb Sauce
1/2 cup mayonnaise



Wash broccoli florets, red onion and red pepper and reserve.
Cut red onion and red pepper into 1/4" dice.
Place garden herb sauce and mayo into a mixing bowl.
Mix well to combine.
Place reserved broccoli, red onion and red pepper into mixing bowl.
Using a rubber spatula stir to evenly coat the potatoes.
Serve immediately or store in the refrigerator for up to 2 days.

Garden Herb Potato Salad























Bob Evans Garden Herb Potato Salad


lbs Red skin potatoes, boiled and diced 1/2"
1/2 cup red onion, diced 1/4"
1/2 cup mayonnaise
cup Bob Evans Taste of the Farm Garden Herb Sauce



Wash then dice potatoes into 1/2" dice.
Place potatoes into a pot and cover with cold water.
Boil potatoes until fork tender.
Drain potatoes and reserve.
Wash, then cut red onion into 1/4" dice and reserve.
Place Garden Herb Sauce and mayo into a mixing bowl, mix well to combine5) Add reserved potatoes and red onion to mixing bowl.
Using a rubber spatula stir to evenly coat the potatoes.
Serve immediately or store in the refrigerator for up to 2 days.

Country Dijon Potato Salad

















Bob Evans Country Dijon Potato Salad


lbs Red skin potatoes, boiled and diced 1/2"
slices Bacon, cooked and diced 1/4"
1/2 cup red onion, diced 1/4"
1/2 cup mayonnaise
cup Bob Evans Taste of the Farm Country Dijon Sauce
1/4 teaspoon salt (optional)



Wash then dice potatoes into 1/2" dice.
Place potatoes into a pot and cover with cold water.
Boil potatoes until fork tender.
Drain potatoes and reserve.
Cook bacon crisp then cut into 1/4" dice.
Wash, then cut red onion into 1/4" dice.
Place Country Dijon, mayo and salt into mixing bowl, mix well to combine.
Add reserved potatoes, bacon and red onion to mixing bowl.
Using a rubber spatula, mix ingredients to evenly coat the potatoes.
Serve immediately or store in refrigerator for up to 2 days.



Potato Crusted Flounder





















Bob Evans Potato Crusted Flounder
Copycat Recipe

Serves 4


3/4 cups instant potato flakes
1 cup tartar sauce
1/4 cup snipped fresh chives
2 teaspoon grated fresh lemon peel
4  (6 ounces each) fish fillets


Preheat oven to 450 degrees F. Grease wire rack and set it in jelly-roll pan.
In bowl, stir tartar sauce, chives, and lemon peel; reserve 1/2 cup sauce for serving. Spread each of the fillets with 2 tablespoons of the remaining sauce; top each with 3 tablespoons potato flakes.
Place fish on rack; bake 8 to 10 minutes or until fish turns opaque and top is golden. Serve with reserved sauce.


Read more: Potato-Crusted Tilapia - Baked Fish Recipes - Good Housekeeping

Pumpkin Bread





















Bob Evans Pumpkin Bread
Copycat Recipe

Makes 3 Loaves

3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.  Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Multigrain Blueberry Hotcakes





















Bob Evans Multigrain Blueberry Hotcakes
Copycat Recipe

Serves 8

1 1/2 cups whole wheat pastry flour (or whole wheat)

1/2 cup rolled oat
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 2/3 cups skim milk
2 egg whites
2 tablespoons brown sugar (optional)
1 tablespoon vegetable oil
1 cup blueberries (fresh or frozen)

In a large bowl, combine the flour, oats, baking powder and baking soda.
In a medium bowl, combine the milk, brown sugar, and oil; add to the flour mixture, stir until almost blended.
Fold in blueberries until just mixed.
In a medium bowl, beat egg whites with electric mixer until they form soft peaks.
Fold egg white into batter.
In a greased, heated waffle iron, pour 1/2 cup batter into the iron (will depend on the size of the iron); cook for 5 minutes, or until steam no longer escapes from under the waffle iron lid, and the waffle is golden.
Yield 8 waffles.

NOTES
If making pancakes, you may use 1 egg insead of 2 egg whites, however, still seperate the egg and beat the white(s).


Cherry Cobbler






















Bob Evans Cherry Cobbler
Copycat Recipe

Serves 6-8


1 stick butter 
1 cup sugar
1 cup flour
1 teaspoon salt
2 tablespoons baking powder
3/4 cup milk
2 cans cherry pie filling

Melt butter in 13 x 9 x 2 inch pan. Mix sugar, flour, salt, baking powder and milk - will be thin. Pour over melted butter. Top with cherry pie filling (do not mix). Bake at 325 to 350 degrees for 50 to 60 minutes or brown. Serve with a dusting of powdered sugar and a scoop of vanilla ice cream.



Caramel Banana Pecan Cream Pancakes



















Bob Evans Stuffed Caramel Banana Pecan Cream Pancakes
Copycat Recipe

Makes pancakes


2 cups prepared vanilla pudding
2 cups cream cheese, room temperature
1/2 cup pancake batter, prepared, for 2 pancakes
2 tablespoons honey-roasted pecans
1 banana, sliced into 1/2-inch thick slices
1 teaspoon caramel sauce
1 tablespoon powdered sugar
1 tablespoon whipped topping

Make Vanilla Cream Cheese mixture: Mix vanilla pudding with cream cheese until well blended and creamy (no lumps). Cover and refrigerate immediately. This mixture will store (covered) in the refrigerator up to 5 days.

Prepare pancake batter and preheat griddle. Ladle batter onto hot griddle and sprinkle evenly with pecans and banana slices. When they bubble and edges are dry, flip to cook second side.

When done, place pancake on plate, top with 4 tablespoons Vanilla.

Cream Cheese mixture and top with second pancake. Ladle with caramel sauce and sprinkle with confectioners' sugar. Garnish with whipped topping.


Chicken and Noodle Soup





















Bob Evans Chicken and Noodle Soup
Copycat Recipe


Serves 6-8

9 cups hot water
3/4 cup carrot, chopped
3/4 cup celery, chopped
1 cup onion, chopped
1 1/2 tablespoons chicken bouillon (or soup base)
3/4 cup butter, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
1 lb cooked boneless skinless chicken breast, torn into large pieces
1 (16 ounce) bag reame's frozen noodles

In a large stock pot, mix water, carrots, celery, onions, chicken bouillon, melted butter, pepper and chicken pieces.
Bring to a boil, turn to low heat and simmer for 30 minutes.
Add noodles and simmer on medium-low heat for an additional 10 minutes.





Cherry Hot Chocolate



























Bob Evans Cherry Hot Chocolate
Copycat Recipe

Serves 1

2 1/4 ounces cherry syrup
hot cocoa
whipped topping

Garnish
1 maraschino cherry
chocolate sauce


Prepare your favorite hot cocoa.  Add cherry syrup to a mug.  Add hot cocoa to the mug (cocoa should fill the mug 1/2 inch from the top).  Place two dollops of whipped topping on top of the hot chocolate.  Garnish with a maraschino cherry and drizzle chocolate sauce over the whipped topping.

Chicken Cranberry Pecan Salad















Bob Evans Chicken Cranberry Pecan Salad
Copycat Recipe

Servings 4

2 cups iceberg lettuce (cut in bite size pieces)
2 cups romaine lettuce (torn in bite size pieces)
1/2 cup red cabbage (shredded)
2 cups chicken breasts, cut in bite-size pieces (probably poached, very tender)
1/2 cup bacon, crumbles
1/2 cup grated carrot
1/4 cup whole kernel corn (sparse amount)
1/2 cup dried cranberries
1/2 cup pecans (small pieces)


Mix all ingredients.
Toss with sweet Italian dressing.
Top with Blue cheese crumbles (optional).


Italian Sausage Sandwich






















Bob Evans Italian Sausage Sandwich

Serves 4


1 lb Bob Evans Italian Sausage
1 package hamburger buns
1 red bell pepper
1 green bell pepper
1 red onion
4 slices Monterey Jack cheese
1 bottle Bob Evans Garden Herb Sauce

Using a 1lb. roll of Italian Sausage, cut roll into 4 equal portions with a sharp knife. Peel the plastic wrapping off each piece and discard the plastic. Firmly press the portions into round patties. Wash the peppers and onion. Peel the outer skin off the red onion, and cut into half. Using a BBQ, place the whole green and red pepper and red onion halves onto the grill. Grill the peppers for 4 minutes, then turn to grill each side of the peppers. The pepper should be soft in texture when fully cooked. Grill the red onion halves for 5 minutes on each side. Once the peppers and onion have cooked, place onto a cutting board and carefully pull the tops off each pepper. Using a sharp knife, cut each pepper into halve, discard the seeds and cut out the white flesh from the inside walls of the peppers. Cut the onion and peppers into ¼ “ strips and reserve. Grill the sausage patties to 170*F, approximately 4 minutes per side. Place the patties onto the buns, top each patty with 1 slice of Monterey Jack Cheese, then 2-3 strips of each pepper and onion. Drizzle 1 ounce of Bob Evans Taste of the Farm Garden Herb Sauce atop the Sausage Sandwich or serve on the side.

Cherry Nut Bread





























Bob Evan's Cherry Nut Bread
Copycat Recipe

Makes 2 Loaves

½ cup vegetable oil
2 cup sugar
2 eggs
1 teaspoons baking powder
2 teaspoons baking soda
1 teaspoons salt
16 oz sour cream
½ cup maraschino cherry juice
4 cups sifted flour
1 cup cherries
1 cup walnuts

Preheat oven to 350 degrees. Add the baking powder, baking soda and salt. Mix well. Mix together sugar, eggs and vegetable oil. Pour in the cherry juice and sour cream and continue to mix. Little by little add your sifted flour. If you don’t have a sifter my aunt shared with me just running a fork through the flour to fluff it up works. And it does.Now the recipe I found said cut your cherries up, I did that the first time I made the bread and the pieces were just to small. On the second attempt to make this bread I put the cherries in the batter and used the beaters to chop them up a bit. Add the walnuts and mix a little.Pour into 2 greased loaf pans.Bake for 50-60 minutes depending on your oven or until the cherry nut bread is golden brown and toothpick comes out clean.

Lemon Supreme Pie





















Bob Evans Lemon Supreme Pie
Copycat Recipe

Makes 1 Pie

3 egg yolks, slightly beaten
1 1/2 cup water
1/2 cup sugar
1 package (3 oz.) Jello-O brand gelatin, lemon flavor
3 tablespoons grated lemon rind
3 egg whites
Dash of salt
1 baked 9-inch pie shell or crumb crust cooled

Combine egg yolks and 1 cup of the water in saucepan, add 1/4 cup of the sugar. Cook and stir over low heat until mixture is slightly thickened and just comes to a boil. Remove from heat. Add gelatin and stir until dissolved. Add remaining 1/2 cup water, lemon juice and rind and chill until slightly thickened. Beat egg whites and salt until foamy through-out. Gradually beat in remaining 1/4 cup sugar and continue beating until mixture will stand in stiff peaks. Fold in thickened gelatin and blend well. Chill again, if necessary, until mixture will mound. Spoon into pie shell. Chill until firm about 4 hours.


Strawberry Cream Pie
























Bob Evans Strawberry Cream Pie
Copycat Recipe

Makes 1 Pie

1 cup sugar
3 tablespoons cornstarch
2 pints fresh strawberries, washed and hulled, divided
3 tablespoons strawberry gelatin
4 ounces cream cheese, softened
1 (9 inch) baked pie shells
whipped cream, for garnish

Combine sugar and cornstarch; set aside.Crush (don't puree) one pint of berries in blender or with potato masher, and add enough water to make 1 1/2 cups.In saucepan, bring crushed berries to a boil over medium heat, stir in sugar and cornstarch all at once. Stir constantly until thick and clear.Remove from heat and add strawberry gelatin. Stir until gelatin is dissolved. Set aside.

Mix cream cheese and 1 tablespoon of hot cooked berries; spread mixture over baked pastry shell.Stand the uncooked whole berries, stem end down, on top of cream cheese.Pour hot cooked berries over whole berries.  Refrigerate until set, about 3 hours.  Garnish with whipped cream and serve.


Apple Dumpling Pie

























Bob Evans Apple Dumpling Pie
Copycat Recipe

Makes 1 Pie



Crust
1 1/2  cups all-purpose flour
1 1/2  tablespoons sugar
1  teaspoon salt
1/2  cup vegetable oil
2  tablespoons milk

Filling
8  cups thinly sliced, peeled, tart baking apples (about 7 apples)
1  cup sugar
2  tablespoons all-purpose flour
3  tablespoons butter or margarine

Topping
1  cup all-purpose flour
1/2  cup sugar
1/2  cup butter


Preheat the oven to 425 degrees. Combine the flour, sugar, salt, oil, and milk. Press into an 8-inch deep-dish pie pan.
For the filling, toss the apples in the sugar and flour. Place in the piecrust, and dot with the butter.
For the topping, combine the flour and sugar. Cut in the butter until the mixture resembles coarse meal. Spread evenly over the apples. Cover the pie lightly with foil, and bake for 25 to 35 minutes. Remove the foil, and continue baking for 15 minutes longer.





Peanut Butter Pie






















Bob Evans Peanut Butter Pie
Copycat Recipe

Serves 4

1 (5 ounce) package Jell-O Instant Vanilla Pudding
2 cups cold skim or whole milk
1/2 cup whipping cream, whipped
1 1/4 cups creamy peanut butter
1 pre-baked or homemade pie shell, lightly browned
1 (8 ounce) container Cool Whip
Garnish: chocolate syrup and crushed peanuts

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.
Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts.
Cover, chill 2 hours, serve.


Nutter Butter Pie

















Bob Evans Nutter Butter Pie
Copycat Recipe

Makes 1 Pie

1/2 gallon chocolate peanut butter cup ice cream
Nutter Butter cookies
chocolate cookie pie shell
Cool Whip
Magic Shell topping

Scoop ice cream into pie shell, squirt on magic shell and garnish with cookies!
Easy...keep frozen, of course.


Cheddar Baked Potato Soup


























Bob Evan's Cheddar Baked Potato Soup
Copycat Recipe

Serves 6

1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated cheddar cheese
4 cups whole milk + 1 soup can
2 tablespoons butter
2 tablespoons corn starch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced to 1" and boiled


Add soup, 1/2 can broth, 1 can milk, and stir. Add in cheese, and milk. Stir in cornstarch with rest of broth, add to soup. Add spices and butter. Bring to a boil, reduce heat, and simmer for 15−20 minutes. Add boiled potatoes, and simmer 15 minutes more. Top with chives and bacon bits. For the best taste, let cool and reheat.

French Silk Pie






















Bob Evans French Silk Pie
Copycat Recipe

 Makes 1 Pie

1 baked pie shell, not graham cracker
2 jars caramel ice cream topping
1 pound chopped pecans
4 cups chocolate mousse (homemade, or made
    from mix. Mix is what they use at Bob Evans.)
2 cups whipped cream (or Cool Whip - they use whipped cream)
8 ounces cream cheese, mixed with 1/2 cup granulated sugar

Set aside 2 tablespoons of nuts for garnish. Mix remaining nuts with caramel. Spread in shell. Spread cream cheese mix over that. Then the mousse. Then the whipped cream.
Garnish and refrigerate before serving for at least 2 hours.



Tomato Basil Soup






















Bob Evans Tomato Basil Soup
Copycat Recipe

2 tablespoons olive oil
1/2 stick of butter
1 medium onion, chopped
1/4 cup flour
3 tablespoons tomato paste
fresh or dried basil to taste
2 cans low sodium chicken or vegetable broth
2 large cans crushed tomatoes in juice 
parmesan cheese

Cook the onion in oil and butter until tender.Add flour and tomato paste.Stir about one minute.
Add broth and tomatoes and basil, and I add some garlic salt. Simmer and reduce heat for about 30 minutes. I use my stick blender and blend, leaving some chunks. Add parmesan (a little or a lot depending on taste),. (I use about 1 cup)

NOTES
Sometimes I add a box of frozen chopped spinach for Tomato Florentine Soup.

Wildfire BBQ Sauce


Country Biscuit Breakfast





















Bob Evans Country Biscuit Breakfast

A buttermilk biscuit split and topped with one egg cooked-to-order, crumbled Bob Evans Sausage, creamy country gravy and shredded cheddar cheese. Served with hash browns, home fries or grits

Western Omelet




















Diced smoked ham, onions, green and red peppers are cooked into the eggs, then stuffed and topped with shredded cheddar cheese.












Hearty Beef Vegetable Soup






















Bob Evans Hearty Beef Vegetable Soup
Copycat Recipe


Serves 6

1 pound cubed beef stew meat
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can carrots with juice
1 (15 ounce) can sliced potatoes with juice
1 (28 ounce) can crushed tomatoes
1 (1.25 ounce) package beef with onion soup mix
salt and pepper to taste

Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine. Cook on LOW for at least 6 hours. Add water if necessary.

Farm Festival Bean Soup





















Bob Evans Festival Bean Soup
Copycat Recipe

Serves  4-6

1 lb navy beans
2 quarts water
chopped onion
chopped carrot
1/4 cup butter
ham bone
ham
salt and pepper, to taste


Saute onion and carrots in butter.
Combine all ingredients in large soup kettle; bring to a boil and let simmer until beans are soft- about 1 to 2 hours

Slow Cooker Lasagna


















Slow Cooker Lasagna
Serves 6

1 pound Bob Evans Italian Sausage Roll
1 package no-boil lasagna noodles, broken into 2-inch pieces (9 oz)
12 ounces ricotta cheese
3 cups shredded mozzarella cheese, divided (12 oz.)
2 jars pasta sauce (26 oz. each)
 1 tablespoons dried parsley


Spray interior of slow cooker with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cook on low for 4 to 6 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese.

Colonial Dressing

Bob Evans Colonial Salad Dressing
Copycat Recipe

1 cup water
1/8 cup cornstarch
1/2 cup white or cider vinegar
1 cup sugar
1 teaspoon onion powder
1 tablespoon salt
1/4 cup butter or margarine
1/2 teaspoon pepper
1 teaspoon celery salt
1 tablespoon celery seeds


Process water and cornstarch in a blender on high speed for 1 minute or until smooth. Transfer to a 2 1/2-quart saucepan.

Cook mixture over medium-high heat, stirring constantly. Add each of the remaining ingredients, stirring well after each addition. Cook, stirring, until mixture begins to thicken and become quite smooth.

Let cool completely before pouring into a refrigerator container. Cap tightly. Keeps for about 6 weeks. Do not freeze.

Creamy Italian Colonial: After preparing the previous recipe (let cool first), add 1 tablespoon pre pared mustard, 1 tablespoon light corn syrup, 1 tablespoon dried oregano leaves, 1/2 teaspoon garlic powder and 1/2 cup mayonnaise. Stir to combine well. Refrigerate. Do not freeze.

Catalina Colonial: To prepared recipe, add 1 cup ketchup and 1/2 cup sweet pickle relish.

Creamy Onion Dressing: To prepared recipe, stir in 1 carton (8 ounces) onion chip dip. Do not freeze.

Slaw Dressing: To prepared recipe, stir in 1/2 cup sour cream and 1/2 cup mayonnaise. Use within 1 week. Do not freeze.

Border Scramble





















A fluffy omelet stuffed with spicy pepper-jack cheese is smothered with a blend of Bob Evans Sausage, home fries, diced tomatoes and onions in a zesty ranchero sauce. Finished with sour cream, scallions and pepper-jack cheese. Served with golden-brown home fries and two freshly baked buttermilk biscuits

Cobb Salad


















Bob Evan's Cobb Salad
Copycat Recipe

Serves 1


2 cups iceberg mixed salad greens
1 hard-boiled egg, quatered
1/4 cup blue cheese, crumbles
1/4 bacon bit
1/4 shredded cheddar cheese
4 grape tomatoes
1/4 cup diced red onion (optional)
3 ounces cooked chicken breasts, chopped, warmed
2 large lettuce leaves, garnish

Line a large bowl with large lettuce leaves.
Add salad mix.
Top with remaining ingredients, arranging attractively.
Top with favorite salad dressing; I like ranch or blue cheese dressings.


Sweet and Savory Pork Chops





Bob Evans Sweet and Savory Pork Chops
Copycat Recipe

Serves 4

center cut, bone in pork chops
tablespoons olive oil
1/2 cup low-sodium chicken broth
teaspoons chopped fresh rosemary
1/2 cup Bob Evans Taste of the Farm Golden Apricot Preserves
tablespoons Dijon mustard

Preheat oven to 350.Coat a baking dish with cooking spray.Season pork chops with salt and pepper.
Heat the oil in a large skillet over medium-high heat until hot but not smoking.Add pork chops and cookuntil browned, about 3 minutes per side.Transfer pork chops to the prepared baking dish to finish in the oven, 7 to 10 minutes.

Heat the same skillet over high heat for 1 minute. Quickly add the chicken broth to de-glaze the pan, scrapping up any browned bits from the pork chops.Add rosemary and bring to a boil over high heat and boil rapidly until liquid is reduced by half, 1-2 minutes. Add Bob Evans Taste of the Farm Apricot Preserves and bring mixture back to a boil, then lower heat to medium.Cook sauce, stirring, until slightly thickened, about 2 minutes.Stir in mustard.Lower heat to medium and place cooked pork chops to skillet along with any accumulated juices in baking dish.Turn pork chops several times in sauce to coat.
Spoon remaining sauce over chops and serve immediately.











Memphis Spice Rubbed Chicken Wings





A delicious wings recipe straight from our basketball-loving Fresh-Thinking Chefs. The unique combination of our Memphis Spice Rub and Bob Evans Wildfire Barbecue Sauce makes these wings the perfect game snacks.










Memphis Spice Rubbed Chicken Wings
Copycat Recipe

Serves 3-4


pounds chicken wings
3 tablespoons Bob Evans Taste of the Farm Memphis Spice Rub
1 ounce Vegetable oil
bottle Bob Evans Taste of the Farm Wildfire Barbecue Sauce



Preheat oven to 350F.
Place chicken wings in a mixing bowl.
Add vegetable oil and stir wings and oil with a rubber spatula to coat.
Sprinkle 3 tbsp.
Bob Evans Taste of the Farm Memphis Spice Rub over wings and stir to evenly coat wings with spice rub.
Bake wings in 350F oven for 35 minutes.
Chicken wings should be at 180F internal temperature before removing from oven.
Remove baked wings from oven, toss with Bob Evans Wildfire Barbecue Sauce and serve.


Wildfire Salad

















Bob Evans Wildfire Salad
Copycat Recipe

Serves 4

1 Head of Lettuce (chopped)
1 can, Whole Kernal Corn (drained)
1 can, Black Beans (rinsed and drain)
1 small bag, Torilla Chips
4 small Green Onions (chopped)
4 ozs, Cheddar Cheese (grated)
2 Roma Tomatoes (chopped)
1 small bag, Tyson frozen Breast Tenders (thawed and oven baked)
1 bottle, Bob Evans Wildfire Dressing
1 bottle, Marzetti Ranch Dressing


It has to be Marzetti Ranch, other Ranch dressing will give a different flavor. This is the Secret Ingredient!
Preparation Directions
Divide the lettuce into 4 serving bowls.  Add 2 tablespoons of whole kernal corn over the lettuce, and 2 tablespoons of drained black beans over the corn.
Add crushed tortilla chips on top of the lettuce, corn and beans.
Add about 1/4 of tomato and 1/4 of green onions.  Add 1 oz of cheese on top of each salad.
Mix 1 cup of Marzetti dressing with 1/2 Wildfire Salad dressing  and stir together. Pour mixed dressing on top of salad.
{Add chicken on top of dressing. Pour more Wildfire Salad dressing on top of the chicken.