Oven: Cover with foil until heated through, about 15-20 minutes for full or individual serving.

Microwave: Place on a microwave safe dish, and heat for 5 minutes at a time until heated through, for up to 15 minutes. Can be held in a warm oven until ready to serve.

Oven: Bake on the top rack of the oven. Top with a drizzle of syrup & butter before serving.

Stovetop: Slice the casserole & fry individually in a fry pan with butter.

Microwave: Remove outer foil, leave paper on, heat in microwave at 50% power for 3 minutes, then full power for 3-4 minutes.

Stovetop: Pour au jus into a heavy bottomed pot set at medium heat. Cover, & heat gently for about 10 minutes stirring occasionally. Add roast beef to the au jus after it’s warmed, but no need to cook it, just heat through. Take roast beef from au jus, reserving the au jus for dipping, pile beef on the bun, & top with warm cheese sauce. For the Sauce: *Transfer to a microwave safe container or a small pan, & heat gently.

Microwave: Pour au jus sauce into a microwave safe container, cover, & heat at 4 minutes at a time stirring occasionally until desired temperature is reached. Add roast beef to the au jus after it’s warmed, but no need to cook it, just heat through.

Stovetop: In a skillet, add a small amount of oil, bring to medium heat, add sausage & pepper mix, heat, stirring, for about 5-10 minutes, until sausage is heated through. Add to sandwich roll, top with shaved parmesan. Sandwiches can be held in the oven at 250º for up to 20 minutes.

Microwave: Transfer sausage & pepper mix to a microwave safe dish, heat 3 minutes at a time, stirring, until sausage pieces are heated through. Follow finishing instructions above.

Oven: Remove dipping sauces from the container, spread out the wings, cover with foil, & heat through- about 10-15 minutes. 

Air Fryer: Remove dipping sauces from the containter, spread the wings in a pan or the air fryer basket & fry for 5 minutes at a time at 375 until heated through. 

Oven: Cover with a piece of foil, place in a 350º oven for 25-30 minutes or until heated through. If you’d like the top a little browner, you can remove the cover for the last 5 minutes. If you aren’t going to serve the whole dish at once, I recommend cutting the amount you’d like to set aside, wrapping it in plastic wrap & then foil, & storing in the freezer.

Microwave: Place the serving size you’d like on a microwave safe dish and heat for 5 minutes at a time at full power until heated through.

Oven: Place dip in an oven safe container & bake until hot & bubbly.  

Oven: Reheating a whole meatloaf: Remove plastic cover & cover tightly in foil & heat in a 350º oven until nice & hot. This can take up to 30 minutes. Individual portions of meatloaf can be heated in a buttered pan or in the oven in a foil pouch at 350º

Microwave: Heat by the slice

Oven: Reheat fried chicken either in the oven on a sheet until desired temperature is reached, usually about 20 minutes.

Microwave: For a quicker & perfectly good crust, microwave until the internal temperature is where you want it, and finish the chicken under the broiler, (middle of the oven), until crisped up. Fried chicken can also be wrapped & frozen.

Oven: The container is an oven safe container. Cover the pan with aluminum foil & heat for about 15 minutes.

Stovetop: Warm chicken in a heavy bottomed pan over medium heat.

Microwave: Transfer to a different container & heat at 50%.

Oven: Remove plastic lid and cover container with foil. Place on the rack in the warmed over for 20 minutes or until all is heated through.

Microwave: Place in a microwave safe container, cover with wax paper & heat for 5 minutes at a time at full power for both full and individual servings.

Oven: Bring to room temperature & remove plastic lid. Cover with foil, & heat for 25-30 minutes, or until the center of each pepper is nice & hot.

Microwave: Move to microwave safe plate, microwave for 5 minutes at a time until the center is hot.

Oven: To warm a whole quiche, cover with aluminum foil & place in the oven, straight on the rack for about 15 minutes, or until just heated through. Make sure the oven is completely warmed & ready, or the bottom crust will burn. A great option for individual servings is your toaster oven! 

We do not recommend microwaving as the crust will turn soggy.

Oven: Bake at 350º with the foil on for 20 minutes or so. Remove foil and continue baking for 5 minutes. When it starts bubbling, it's done!

Oven: Mashed potatoes are in an oven safe container. With the cover on, heat for 25 minutes, stirring occasionally.

Stovetop: Spoon mashed potatoes into a heavy bottomed pot set at medium heat. Cover, & heat for 5-10 minutes stirring occasionally.

Microwave: Spoon mashed potatoes into a microwave safe container, cover, & heat at 5 minutes at a time stirring occasionally until desired temperature is reached (the container these are in is not microwave safe).

Stovetop: Heat a pan to medium-high heat. Add 2 tablespoons butter, when butter is melted, add mushrooms, quickly move them around until heated through. Remove from heat. Can be held in the oven for a bit, but don't cover them. We want them juicy, not slimy.

Oven: Wrap in foil puch & place in oven for 15-20 minutes. 

Microwave: Heat on high for 3 minutes, moving & checking for doneness.

Oven: Pour into a heavy bottomed pot set at medium heat. Cover, & heat gently for about 10 minutes stirring occasionally. If you’d like to thin it a bit, add any broth, cream, milk, or water.

Microwave: Pour into a microwave safe container, cover, & heat for a few minutes at a time stirring occasionally until desired temperature is reached.