ENTREES & MORE (Everything!)

THAW BATTER completely in refrigerator before baking. Stir well. 

TO BAKE: Preheat oven to 325°F - it's important the oven is fully preheated before baking cheesecake. Spoon thawed batter into graham cracker pie shell and spread to smooth the top. Bake 45-60 minutes until the outer edges are set and the center has a gentle jiggle. Cool completely before serving. 

SERVING SUGGESTION: Top with a dollop of whipped cream.

This is an all-in-one dish.

It is not recommended to bake the Super Strata from frozen in a large pan! Please thaw the frozen strata by placing in the refrigerator two days before baking. 

THAWED: Preheat oven to 400F. Place pan on baking sheet and place on lower rack.  Bake, loosely covered with foil, for 50 min, uncover and bake 30-45 min more until top is golden brown and center firm.  Actual cooking time always depends on the starting temp of the dish - the colder the starting temp, the longer it will take.

INTERNAL TEMP: 165F. Let sit 15 minutes before serving. 

SERVING SUGGESTIONS: Fresh squeezed orange juice and a mixed berry salad.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

Complete step-by-step instructions for each of the four holiday treats are included with each kit. 

Click to see/print instructions for each sweet treat:

• Chocolate Peppermint Crunch Cookies 
• Iced Sugar Cookies
• Raspberry Jam Thumbprint Cookies 
• Chocolate Peanut Butter Truffles

This is an all-in-one dish. 

FREEZER TO OVEN. Preheat oven to 350F. Bake, covered, 60 minutes at 350F, then uncover and bake for 30 minutes more, or until top is golden brown and center is firm.  Let sit 10 minutes before serving to help firm up center. Note that this dish does have a soft, bread-pudding like consistency!

INTERNAL TEMP: 155F. 

SERVING SUGGESTIONS: Ice cold milk. Or top with vanilla ice cream!

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO INSTANT POT: Run water around outside of lidded plastic container a few seconds to loosen the entree. Add 1 cup water to bottom of Instant Pot. Pop frozen entree out of container and place "beans up" in Instant Pot.  Lock lid into place, making sure valve is in the Sealing position. Pressure cook on high for 22 minutes, then quick release carefully - the steam will burn. We cover the valve with a kitchen towel and carefully release the steam in small increments. Once pressure is released, open lid and stir to mix everything together before serving.

CROCK POT: Thaw completely. Add 3/4 cup water to crock pot along with the cassoulet and cook on high for approx 3 hours until beans are tender. Check for tenderness at 2 hour mark. Stir to mix everything together before serving. 

PRO INSTANT POT TIP: Occasionally the pressure valve on an Instant Pot won't pop up, but the timer will start. If the valve has not popped up, the Instant Pot has not reached pressure and the dish will not cook properly. If this happens, hit the cancel button and carefully open the Instant Pot. Stir dish, scraping up any bits off the bottom of the inner pot, and then restart the cooking process. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Serve with a fresh field green salad and balsamic vinaigrette. Chianti.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken; Sauce. 

QUICKTHAW CHICKEN AND SAUCE. Submerge well-sealed sauce in warm water for 15-20 minutes to thaw.

Over medium-low heat, brown cutlets in a little oil, about 4 minutes each side or until desired browning is obtained. Be careful not too cook over too high heat.  The pan should not be dark brown or the sauce will not cook properly. Remove cutlets and deglaze pan with sauce. Once sauce is heated throughout and slightly thickened, return cutlets to sauce and simmer until internal temp reaches 165F. Remove from heat and let the dish "rest" for 5 min before serving - this allows the sauce to thicken a bit. 

INTERNAL TEMPERATURE: 165F

SERVING SUGGESTIONS: Fresh sauteed asparagus and Sweet Corn Mashed Potatoes. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

NOTE: This is best when cooked from frozen - it keeps the mushrooms nice and fresh!

FREEZER TO OVEN: Preheat oven to 350F. Bake, covered with foil, for one hour. Uncover and bake another 40 min to 1 hour until internal temp is reached, basting a few times with juices in pan. Finish the dish by following the SAUCE instruction below. 

THAWED: Bake uncovered at 350F approx 45 -55 min, basting a few times. Finish the dish by following the SAUCE instruction below. 

SAUCE: Let's reduce the sauce! Set chicken aside and pour the sauce in a saucepan or skillet. Simmer sauce on the stovetop, over high heat and stirring frequently, until thickens - about 5-7 minutes. Add salt, if needed. The sauce should be thick enough to coat the back of a spoon. Spoon thickened sauce over chicken and serve immediately. 

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Serve with white rice and fresh steamed baby zucchini. Pinot Gris.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 4 parts: Kit (Chicken, Sauce, Feta Cheese); FRESH Lemon. 

QUICKTHAW CHICKEN, SAUCE & FETA by submerging well-sealed containers in warm water 10-20 min. Remove lemon from fridge. In a skillet over low-med heat, add 2 Tbls oil. SAUTE chicken breasts approx 5-7 minutes on each side, turning once, until chicken reaches internal temp of 165F. REMOVE cooked chicken from pan and set aside. ADD 2 TBLS WATER to sauce and add sauce/water to skillet, stirring to deglaze pan. REDUCE SAUCE by half. ADD cutlets back into pan to reheat, then squeeze fresh lemon to taste over all. Plate chicken & spoon sauce over chicken. Top with feta cheese.

INTERNAL TEMP: 165F. SERVING SUGGESTIONS: Simple pasta or rice, field green salad. Pinot Gris.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO OVEN. Preheat oven to 400F. Be sure pastries are not touching each other before baking. They will "rise and spread" a little bit. Place frozen pastries, uncovered, in oven and bake approx 30-40 minutes until golden brown flaky, and steaming throughout.

INTERNAL TEMPERATURE: 165F. 

SERVING SUGGESTIONS: Serve with a Spring Mix salad topped with mandarin oranges, sliced almonds and raspberry vinaigrette. Pinot Grigio.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

THAWED: Bake uncovered for approx 45-50 minutes.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered, replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-40 min more until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Twice Baked Mashed Potatoes, baby carrots tossed in honey butter, green salad. Chianti.

This dish has 4 parts: Chicken; Sauce; Rice; Fresh Broccoli.

SAUCE: Let sauce thaw while your meal cooks. Gently heat in microwave before serving, if desired.

RICE: Combine rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer 15-18 min until rice is tender. 

FOR CRISPIEST RESULTS AND FAST COOKING TIME: Be sure chunks are well separated in pan. If necessary, transfer to greased baking sheet, separating chicken chunks from each other.

FREEZER TO OVEN (CHICKEN): Preheat oven to 400F. See above tip for crispy results! Place frozen chicken in oven and bake, uncovered, approx 40 minutes to 1 hour until int temp is reached. BROCCOLI: Bake broccoli in oven 20-30 min, or steam (microwave) or pan-saute until cooked to desired doneness. Add salt to taste.

THAWED (CHICKEN): Preheat oven to 400F. See above tip for crispy results! Place frozen chicken in oven and bake, uncovered, approx 20-30 min until int temp is reached. BROCCOLI: Bake broccoli in oven 20-30 min, or steam (microwave) or pan-saute until cooked to desired doneness. Add salt to taste.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon broccoli over rice, top with chicken chunks and drizzle sauce over all. Add salt to taste if necessary. Egg rolls on the side. Kirin beer. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken; Chimichurri, Tortillas

THAW CHIMICHURRI AND TORTILLAS.

QUICKTHAW chicken by submerging well-sealed bag in water 15-20 minutes until thawed.

GRILL (Best): Grill chicken over medium heat until cooked to internal temp. ALTERNATELY, pan sauté the chicken until internal temp is reached or oven bake at 350F for 40-50 minutes until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Slice chicken and serve in tortillas with Chimichurri. Side of black beans and rice. Ice cold beer.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken; Mozzarella Cheese; Balsamic Drizzle. 

FREEZER TO OVEN:  Preheat oven to 350F, placed frozen chicken in oven and bake, covered loosely with foil, for 45 min. Uncover and bake 35 min more. Top with mozzarella cheese and bake 10 min or until internal temp (165F) is reached.

BALSAMIC DRIZZLE: Shake to mix well and drizzle over chicken just before serving. Optionally, if you like  a syrupy balsamic, heat in covered microwave safe dish 30-45 sec until sauce is reduced.

THAWED:  Preheat oven to 350F, baked uncovered 35 min. Top with mozzarella cheese and bake 10 min or until int temp (165F) is reached. See Balsamic Drizzle above.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Asparagus, Roasted Red Pepper Mashed Potatoes.   Pinot Grigio.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken; Spicy Vodka Sauce; Penne Pasta.

QUICKTHAW: Submerge well-sealed bags of Chicken + Sauce water 15-30 minutes until thawed. 

PASTA: Boil pasta in salted water for 11-13 min until done to your taste. Drain & set aside.

CHICKEN: In a skillet over low-medium heat, sauté chicken cutlets for 4 min per side. Set chicken aside and cut into bite-sized pieces. Shake sauce pouch to mix. Add 2/3 cup water + SAUCE to the same pan used for chicken. Increase heat to medium and deglaze the pan, scraping up any browned bits. Bring to a gentle boil, then reduce heat and simmer 2-3 minutes. Return chicken to pan and simmer an additional 2-3 min more. If sauce is too thick, add a little water to thin. Toss pasta in the sauce and check for seasoning. Adjust salt if needed. 

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Steamed broccoli. Pinot Grigio.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken Fingers; Ranch Sauce. The sauce is packaged with the chicken fingers. 

LET RANCH DIPPING SAUCE THAW AT ROOM TEMP WHILE CHICKEN COOKS. SHAKE TO MIX WELL. 

PRO TIP: For extra crispy fingers, bake on a greased cookie sheet spreading the chicken out so the air circulates all around each piece.

FREEZER TO AIR FRYER: Remove from pan and separate on racks. Do not stack chicken fingers directly on top of each other. Cook @ 357F for approx 30-32 min until internal temp is reached.

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, 30 minutes. Turn fingers over and bake an additional 15-20 minutes until int. temp is reached.

THAWED: Preheat oven to 350F. Bake, uncovered, for 30 minutes. Turn fingers over and bake an additional 10-15 min more.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Steamed carrots and zucchini. Ranch Dipping Sauce on the side. Or serve over salad greens. Pinot Gris or your favorite beer.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 4 parts: Seasoned Chicken Cutlets; Fettuccine; Broccoli Florets; Alfredo Sauce; Parmesan Cheese.

PREPARE PASTA: Bring a gallon of lightly salted water to boil, add fettuccine and cook 8 minutes. Drain pasta and set aside.

CHICKEN ALFREDO:  QUICKTHAW chicken cutlets, broccoli and Alfredo sauce by submerging well-sealed bags in water 15-20 min. In a large skillet, saute chicken cutlets over medium heat with a little oil, about 4 min per side until internal temp of 165F is reached. Cut chicken into bite-size pieces and set aside while you prepare the Alfredo sauce. In the same skillet over medium heat, deglaze pan by adding 1/4 cup water and scraping up the flavorful brown bits on bottom of pan. Add Alfredo sauce, Parmesan cheese and broccoli. Simmer 2-3 minutues, then toss in the fettuccine and chicken. Let simmer 3-4 min more. Remove from heat and let rest for 5 minutes before serving - sauce will thicken. Toss one more time before serving to distribute the sauce evenly.

SERVING SUGGESTIONS: Serve with a fresh field green salad and garlic bread. Chardonnay.

Cooking times are estimates and will vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature.

This dish has 3 parts: Chicken; Cheese; Pasta.

PREPARE PASTA: Bring 4-6 qts of salted water to boil. Add pasta and cook for 9-11 mins. **This is a lot of linguine - you may opt to use less when serving.**

PREPARE CHICKEN:

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-40 min more until internal temp is reached. Sprinkle cheese blend over chicken and cook 5 mins more until cheese is melted. See Serving Suggestions below to finish dish. 

THAWED: Bake uncovered for approx 45-50 minutes. Sprinkle cheese blend over chicken and cook 5 mins more until cheese is melted.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Remove chicken from pan. Stir sauce that remains in pan, then toss linguine in the sauce (you may opt to use less linguine - it is a large portion!). Place chicken over linguine and serve. FIeld green salad. Chardonnay. 

Cooking times are estimates and will vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature.

This dish has 3 parts: Chicken Curry; Rice; Curry Toppers.

PRO TIP: Have coconut milk? Although we think this dish is perfect as-is, coconut milk can be subbed for half the recommended amount of water in both the curry and the rice for a richer dish.

PREPARE RICE: Combine 1 cup long grain white rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer 20 min until rice is tender. While rice is cooking, prepare the chicken.

QUICKTHAW CHICKEN CURRY by submerging well-sealed bags in water, about 20 min. Heat a skillet over medium heat with 1-2 tbls oil. Saute chicken, stirring occasionally, about 3-4 mins. Add 1 cup water and bring to a light boil stirring frequently. Lower heat and simmer until sauce thickens to desired consistency and chicken reaches internal temperature. Add salt to taste, if needed.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve curry over rice and sprinkle with toppings. If you have crushed pineapple in your pantry, it can also be used as a delicious topping, along with our peanut-coconut-raisin blend! Riesling.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken; Balsamic Sauce. 

THAW BALSAMIC SAUCE – shake well (holding top on!) to emulsify sauce.

FREEZER TO OVEN. Preheat oven to 350F, place frozen chicken in oven and bake, covered with aluminum foil, for 45 minutes. Uncover and bake approx 45 minutes to 1 hour more. Drizzle with Balsamic Sauce just before serving.

THAWED: Bake, uncovered, at 350F 45 min to 1 hour. Drizzle with Balsamic Sauce just before serving.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: White and wild rice. Field green salad or steamed veggies in season. Beaujolais.

TIP: This dish is not very high in fat or calories, but you can easily lower fat and calories by using less of the drizzling sauce and feta cheese when preparing at home. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quesadilla, Salsa. Salsa may be packaged in pan with quesadilla. 

THAW Sauce and stir or shake to mix well. 

FREEZER TO OVEN: Preheat oven to 350F.  Transfer quesadilla to greased cookie sheet and bake (uncovered for crispier shells/covered for softer shells) for approx 1 hour.

THAWED:  Preheat oven to 350F.  Transfer quesadilla to greased cookie sheet and bake, (uncovered for crispier, covered for softer shells) approx 30min until heated throughout.   

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Salsa, shredded lettuce, diced tomatoes, guacamole, sour cream, salsa, black olives, jalapenos!  Corona. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-40 min more until internal temp is reached.

THAWED: Bake uncovered for approx 45-50 minutes.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Roasted Red Pepper Mashed Potatoes and sauteed green beans tossed with sliced almonds. Chardonnay. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Seasoned Ground Turkey; Veggie Saute Pack; Crushed Tortilla Topper

QUICKTHAW Soup Kit & Turkey/Veggie Sauté Pack by submerging well-sealed bags in warm water 15-20 min.

In a pot over med heat, heat one tbls of oil and add contents of Turkey/Veggie Sauté pack. Sauté for 5-7 mins until veggies are tender. Add contents of Soup Kit (beans/corn/tomatoes),1 cup water and stir slightly. Reduce heat to low, cover pot and simmer for 10-15 mins, stirring occasionally, until turkey is cooked throughout.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Top with crushed tortillas. Avocado and heart of palm salad drizzled with balsamic vinegar. Ice cold beer.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken Cutlets; Citrus Beurre Blanc.

QUICKTHAW CHICKEN AND SAUCE by submerging well-sealed packages in water 15-20 min.

Over medium-low heat, brown cutlets in a little oil, about 4 minutes each side or until internal temp of 165F is reached.  Be careful not too cook over too high heat – the pan should not be dark brown or the sauce will taste burned.  Remove cutlets and set aside while you prepare the sauce.  

SAUCE: Set butter pats aside for now- some thyme will stick to them, that’s fine! Pour contents of sauce (all except those buttter pats that you sat aside!) in pan on med-high heat. Make sure ALL sauce is scraped out of containers. Simmer until sauce is reduced by half. Remove from heat, add butter and whisk until creamy.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon sauce over chicken. Serve with a side of fresh sauteed green beans and white rice.

This dish has 4 parts: Chicken; Tikka Masala Sauce; Coconut Rice (Rice + 1 small bag coconut flakes inside!)

Note: You may find fibers from fresh ginger in this dish.

QUICKTHAW CHICKEN AND SAUCE by submerging well-sealed containers in water 15-20 min.

COCONUT RICE:  1) Toast the coconut flakes: There is a small bag of coconut flakes inside the bag of rice! In a pot over medium heat add 1 tsp. oil. Toss in coconut flakes, stirring constantly until light brown - careful with this as the coconut browns quickly! Remove pot from heat immediately and remove coconut flakes, spooning them on a paper towel.  2) Prepare rice: Rinse rice in cold water. Bring 1 ½ cup water + ¼ tsp salt + ¼ tsp oil to a boil.  Add 1 cup jasmine rice + HALF of the coconut flakes. Lower heat and cook until all water is absorbed, approx. 16 mins.

CHICKEN: Over med. heat saute chicken/veggies in a little oil about 7-9 mins stirring occasionally. Add sauce and, if needed, 1/2 cup water. Bring to a boil, stir, lower heat and simmer a few mins until internal temp of 165F is reached. Serve over Coconut Rice, topping with reserved toasted coconut.

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Naan, cucumber salad. Riesling.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO OVEN. Preheat oven to 350F, placed frozen chicken in oven and bake loosely covered with foil - 1 hour. Uncover and bake 30 min to 1 hour more until internal temp is reached. Can broil last 1-2 minutes to brown panko if desired, but watch carefully so it doesn't burn!

FREEZER TO AIR FRYER: Remove chicken from packaging and place in air fryer, being careful not to overlap food. Cook 28-35 min at 400F - exact cooking time will depend on your device. Do not place chicken too close to heating element.   Click here for our air fryer tips and information. 

THAWED: Preheat oven to 350F, baked uncovered 45 min to 1 hour. Can broil last 1-2 minutes to brown panko if desired, but watch carefully so it doesn't burn!

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with steamed veggies in season. Pinot Grigio.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

NOTE: If this has been packaged in a Ziploc, dish can be easily quick-thawed by submerging well-sealed bag in water 15-20 min. Remove from the Ziploc before baking. 

THAWED: Preheat oven to 350F and bake, uncovered, approx 50 min to 1 hour. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered with foil, for 1 hour. Uncover and bake additional 40 min to 1 hour, basting with juices in pan until int temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Spinach Souffle and a simple green salad with olive oil and red wine vinegar dressing or with rice tossed with slivered almonds and a simple salad. Pinot Gris. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Seasoned Ground Turkey; Spicy Cayenne Mayo; Romaine (Fresh)

QUICKTHAW turkey by submerging well-sealed bag in warm water 15-20 minutes.

LETTUCE: Lettuce should have been refrigerated and not frozen. Wash lettuce, blot to dry and cut into wraps, boats or chop and serve as a salad!

NOTE: Any fibers in this dish are from the fresh minced ginger! Sauté turkey in a little oil over medium heat until cooked throughout, about 6-12 min. Stir frequently. Be careful not to scorch pan and add a little water if too hot or too dry.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon turkey in lettuce boats and top with spicy mayo sauce. Serve with Asian style veggies over rice. Pinot Gris.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken; Sauce; Linguine

QUICKTHAW Chicken and Sauce by submerging well-sealed packages in water 15-20 min.

PREPARE LINGUINE: Bring large pot of water to a boil. Add linguine and boil 9-11 minutes until done to your taste. Drain. While pasta is still steaming, add sauce and toss to mix well. 

PREPARE CHICKEN: In a skillet over low-medium heat, add 1 tbls oil. Sauté chicken breasts approx 5-7 minutes on each side, turning once, until chicken reaches internal temp. Remove cooked chicken from pan, set aside. Add sauce to pan and bring to a gentle boil. Be sure to scrape up all the "brown bits" on the bottom of the pan from cooking the chicken - they add flavor! Serve chicken over linguine, or cube the cutlets and toss it all together.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Field green salad and Italian dressing. Pinot Gris.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken Cutlets; Lemon Basil Sauce. 

THAW CUTLETS & SAUCE. (QuickThaw Tip: Place cutlets in ziploc and seal well. Submerge well-sealed bag in water 15-20 min until thawed.)

THAW/SAUTE(Best): In skillet over low to med heat, saute chicken about 5 minutes per side until cooked throughout.

FREEVER TO OVEN: Remove cutlets from pan. Remove any plastic wrap & place on greased baking sheet. Bake about 45 minutes to an hour until cooked throughout.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon Lemon-Basil Sauce over chicken. White rice, sauteed green beans. Chardonnay. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken; Sauce; Cheese

THAW CHEESE & TAMPICO TEX-MEX RANCH SAUCE

THAWED: Bake, uncovered, at 350F for 45 min to 1 hour. Top with cheese and Ranch Sauce and broil for 2-4 mins. **Be careful when broiling - constantly watch it so it doesn't burn!

FREEZER TO OVEN. Preheat oven to 350F, place frozen chicken in oven and bake, loosely covered with aluminum foil, for 45 minutes. Uncover and bake approx 30 minutes to 45 min. more. Top with cheese and Ranch Sauce and carefully broil for 2-4 mins. **Be careful when broiling - constantly watch it so it doesn't burn!

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with garlic mashed potatoes and crisp green beans. Sauvignon Blanc.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 4 parts: Chicken; Rice; Bourbon Sauce; Red Pepper Flakes

NOTE: The chicken chunks can be cooked in the disposable pans, but cook best if they are separated and spread out on a greased or lined baking sheet. If baking from frozen, separate the chunks halfway through the baking process. 

PREPARE RICE:  STOVETOP: Combine 1 cup white rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan.  Heat to boiling, stir once.  Reduce heat, cover and simmer 15-20 min until rice is tender.  

PREFERRED METHOD: FREEZER TO OVEN: Thaw sauce. Preheat oven to 375F. Spread chicken on lined baking pan - spreading it out allows the heat to better circulate around the chicken chunks. Bake chicken, uncovered, approximately 50-60 minutes until cooked through. While chicken is baking, prepare rice according to package instructions. In a skillet over medium to medium-high heat, add sauce, red pepper flakes (1/2 packet for medium, full packet for spicy) and baked chicken. Bring to a low boil and stir gently until sauce reaches your desired thickness. Serve over rice.

THAWED: Prepare rice according to package instructions. In skillet over medium to medium-high heat, saute chicken in 3 tbls oil until chicken browns. Add sauce, bring to a low boil, and stir until sauce reaches desired thickness. Serve over rice.

SERVING SUGGESTIONS: Serve over rice and garnish with sliced green onions. Eggrolls on the side. Chenin Blanc.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken; Dijon Buttermilk Sauce.

THAW DIJON-BUTTERMILK SAUCE AND SHAKE TO MIX WELL.

THAWED: Bake, uncovered, at 350F 45 min to 1 hour.

FREEZER TO OVEN: Preheat oven to 350F, placed frozen chicken in oven and bake, covered with aluminum foil, for 45 minutes. Uncover and bake approx 45 minutes to 1 hour more. 

FREEZER TO AIR FRYER: Remove from pan and separate on racks so air can circulate. Do not stack chicken breasts directly on top of each other. Cook @ 375F for 28-33 min until internal temp is reached.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Serve with Dijon-Buttermilk sauce on the side, Dinner Done Twice-Baked Mashed Potatoes and crisp green beans. Sauvignon Blanc. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken Cutlets; Honey Roasted Peanuts; Cilantro-Lime Sauce. 

THAW SAUCE AND PEANUTS.

QUICKTHAW CUTLETS by placing well-sealed Ziploc in water for 10-15 minutes.

SAUTE: In a large skillet over medium heat, add 1 Tbls oil. Once oil is heated, add cutlets and cook 5-7 minutes per side, until int temp is reached. Lower heat if it seems too hot. Sauté in batches if necessary. Drizzle with sauce and top with chopped peanuts.

BAKED: Thaw Chicken. Preheat oven to 375F. Place cutlets on greased cookie sheet and bake 25-45 min until internal temp is reached. Drizzle with sauce and top with chopped peanuts.

INTERNAL TEMP 165F.

SERVING SUGGESTIONS: Serve with a side of our Thai Pesto Pasta, and roasted carrots. Sauvignon Blanc. 

FUN TWIST: Chop chicken into bite sized pieces and serve wrapped in romaine or iceberg lettuce cups. Drizzle with sauce and sprinkle chopped peanuts on top! 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 3 parts: Seasoned Turkey; Chili Veggies; Cornbread Bites. 

QUICKTHAW by submerging well-sealed bag of seasoned turkey, chili veggies and Cornbread Bites in water for 15-20 minutes. 

STOVETOP:  In a saucepan over medium-high heat, add the seasoned turkey and sauté until turkey is cooked.  Add chili veggies and bring to boil.  Lower heat, cover, and simmer about 30 minutes until all veggies are tender.

CORNBREAD BITES:  Keep frozen until ready to use. Preheat oven to 350F. Spoon about ¼ cup batter into each greased muffin tin or onto greased cookie sheet. Bake approx 15 min until golden brown.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS:  Dinner Done Corn Bread Bites and green salad. Merlot. If you like it extra spicy, add Tabasco, Cholula or your favorite hot sauce!

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken Fingers; Bang Bang Sauce. 

THAW BANG BANG SAUCE AT ROOM TEMP WHILE CHICKEN COOKS. SHAKE TO MIX WELL. 

FREEZER TO OVEN: Preheat oven to 375F. Remove from original package and bake, uncovered, for 25 min on greased cookie sheet. Turn tenders and bake an add'l 15-20 mins more until internal temp is reached.

THAWED: Preheat oven to 375F. Remove from original package and bake, uncovered, on greased cookie sheet, for 20 min. Turn tenders and bake add'l 15 min more until internal temp is reached.  

FREEZER TO AIR FRYER: Remove from pan and separate onto air fryer racks. Do not stack chicken fingers directly on top of each other. Cook @ 357F for approx 30-32 min until internal temp is reached.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Drizzle with Bang Bang Sauce. Sweet potato fries and crunchy romaine salad. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/etc used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish contains 2 parts: Chicken; Chowder.

QUICKTHAW CHOWDER AND CHICKEN by submerging well-sealed containers in water approx. 15-20 minutes until thawed. In a separate saucepan over medium heat, add chowder plus 1 cup water. Bring to a low boil, stirring well. Lower heat and let simmer 15 minutes. While chowder is simmering, prepare the chicken:  In a saute pan over medium heat, saute chicken with a little oil until internal temp of 165F is reached. Stir chicken into chowder. If chowder seems too thick, add water to achieve desired consistency. Add salt to taste, if needed. 

SERVING SUGGESTIONS: Field green salad. Chardonnay. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish! 

NOTE: This dish takes a long time to cook from frozen. For a shorter cooking time, thaw in fridge 24-48 hours in advance.

FREEZER TO OVEN: Preheat oven to 375F. Bake, covered loosely with foil, on center rack for 1 hour 20 min. Uncover and bake 30 min more until steaming throughout. Let sit 10 min before serving.

THAWED: Preheat oven to 400F. Bake, covered loosely with foil and on center rack, approx 1 hour until heated throughout. Uncover last 20 minutes to let top brown.

INTERNAL TEMP: 165F. SERVING SUGGESTIONS: Serve with a field green salad and crusty French bread. Pinot Gris.

The starting temp of foods as well as a variance in oven temperatures impacts cooking times. Always check internal temperature!

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish contains 3 parts: Chicken, Mozzarella Cheese, Marinara Sauce. 

FREEZER TO OVEN: THAW SAUCE AND CHEESE. Preheat oven to 350F. Place frozen chicken breasts in oven and bake, covered, 45min. Uncover and bake 40 min more. Spoon sauce over chicken and sprinkle cheese on top. Bake approx 15 min more until done.

THAWED: Thaw and saute chicken on stovetop in olive oil.  Then top with sauce and cheese and finish off in oven!

INT TEMP: 165F.

SERVING SUGGESTIONS: Garlic bread, linguini tossed with olive oil and parmesan cheese, and a baby field green and artichoke salad. Sangiovese.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO AIR FRYER: Cook 22 to 25 min at 400F, turning once, until internal temp is reached.

FREEZER TO OVEN: Preheat oven to 350F. Place cutlets on greased baking sheet. Bake for 45-60 mins, uncovered, until int’l temp is reached, turning once halfway through.

THAW/SAUTE: Sauté in skillet with oil on low-med heat 6-8 minutes, turning once halfway through. Can also bake (thawed) at 425F on greased sheet approximately 15 min, turning once.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with green salad, rice pilaf, green beans. Sauvignon Blanc.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish!

Crockpot, Microwave or Simmer on Stovetop!

CROCKPOT: Transfer frozen meatballs + 1/2 cup water to crockpot. Heat on high until meatballs are steaming, then lower heat.

MICROWAVE: Transfer frozen meatballs + 1/2 cup water to a microwave safe dish. Cover. Follow your microwave oven instructions on cooking from frozen – or – cook at 50% power for 7-15 minutes.

STOVETOP: In saucepan, add meatballs plus ½ cup water* on low heat. Cook approx 20-30 minutes, covered until steaming hot. Stir occasionally.

INTERNAL TEMP: 155F 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

MICROWAVE: Invert (meatballs facing down) spaghetti pie into a greased microwave safe dish. Cover with plastic wrap and microwave on high about 12-15 minutes until steaming hot, stirring halfway through heating process.

FREEZER TO OVEN. Preheat oven to 375F. Place baking sheet under pan of frozen pasta and bake, covered with aluminum foil tightly to prevent drying, approx 1 1/2 -2 hours until int. temp is reached. Internal Temp: 160F.

SERVING SUGGESTIONS: Steamed veggies or green salad, garic bread. Milk for the kids, vino for the adults! 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Meatloaf; BBQ Glaze. 

NOTE: For best results, pop the frozen/thawed meatloaf out of the disposable pan and place in a larger, greased casserole dish - or on a parchment paper lined baking pan - to bake. This lets the heat circulate around the entire loaf during cooking. During cooking, lighter “jellied” protein and liquid may form in the bottom of the pan.  This is normal and in no way impacts taste.  Simply wipe away the jellied protein, and slice before serving.

THAW GLAZE.

FREEZER TO OVEN: Preheat oven to 350F. Place pan on baking sheet. Bake frozen meatloaf, covered with aluminum foil, 1 1/2 to 2 hours uncovering after 1 hour until internal temp is reached. Spoon glaze over top last 15 minutes of baking. Let stand 10 min before slicing.

THAWED: Preheat oven to 350F. Bake thawed meatloaf, covered with aluminum foil, 45 minutes to 1 hour 15 min, uncovering after 30 minutes. Spoon glaze over meatloaf last 15 minutes of baking. Let stand 10 min before slicing.

INTERNAL TEMP: 165F.

SERVING SUGGESTION: Mashed potato, green beans. Cabernet.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 5 parts: Beef, Sauce, Rice, Sesame Seeds, Fresh Scallions.

QUICKTHAW: Remove rice and sesame seeds from the kit. Quickthaw beef and sauce by submerging well-sealed bags in warm water for 10-15 min.

SCALLIONS (these are fresh/in fridge): Slice the white/light green section of the scallion into 1/2" pieces; these will be cooked with the beef. Slice the green section of the scallion into 1/8" rings; these will be used in the rice and as garnish. Set aside.

RICE: Bring 1 3/4 cups water + 1/4 tsp salt to boil in a small saucepan. Add rice. Bring to boil, lower heat and simmer 18 minutes. Once rice is done, stir in 3/4 of the GREEN scallion slices and fluff with a fork.

BEEF: Cover the bottom of a skillet with oil and, over med-heat, cook the beef strips along with the WHITE scallion slices about 2 min per side. Depending on skillet size, you may have to do this in batches. Set cooked beef aside. Dispose of most of the oil in the skillet, and then add 1/4 cup water to pan, scraping up brown bits on bottom. Add sauce, stir and simmer 2-3 min until sauce thickens. Add beef back in and stir to coat beef well with sauce.

SERVE: Serve beef over rice, sprinkle with included sesame seeds and top with the remaining GREEN scallion slices. Enjoy! (Note that this dish includes fresh ginger, which is fibrous. You may find fibers from the ginger in this dish!)

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Beef; Sauce; Seasoning.

QUICKTHAW Beef & Sauce by submerging well-sealed containers in water 15-20 min. It's OK if sauce is still a bit frozen. 

BEEF: Season beef with the included seasoning packet. Add a drizzle of your preferred cooking oil to a skillet and heat over medium. Add beef tips and cook 2 minutes each side. Set beef aside. Add 1/2 cup water to the same skillet + Diane sauce. Bring to a boil and, stirring constantly, reduce to desired thickness. Stir beef back into sauce.

SERVING SUGGESTIONS: Serve over Dinner Done Roasted Garlic Mashed Potatoes, steamed green beans. Cabernet.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

NOTE: This dish takes a long time to cook from frozen. For a shorter cooking time, thaw in fridge 24-48 hours in advance.

FREEZER TO OVEN. Preheat oven to 400F. Bake, covered loosely with foil, on center rack for approx 1 ½ hours. Uncover last 10 minutes to let top brown. Let sit 10 min before serving. 

THAWED: Preheat oven to 400F. Bake, covered loosely with foil, on center rack, approx 45 min to 1 hour until heated throughout. Uncover last 10 minutes to let top brown. 

SERVING SUGGESTIONS: Crisp green salad, garlic bread. Shiraz. 

INTERNAL TEMP 165F.

SERVING SUGGESTIONS: Crisp green salad. Shiraz. 

This is an all-in-one dish.

IMPORTANT: IMPORTANT: PREPARE THIS DISH FROM FROZEN AND BE SURE TO PREHEAT THE OVEN TO 400F BEFORE PLACING WELLINGTON IN OVEN!  Oven temps can vary significantly and we are cooking this dish at high temperatures. For this reason, we recommend using an instant read thermometer to check internal temp of the beef at the 25 minute mark when cooking - this way you are able to know if the beef is done to your taste without having to cut through the pastry. Additionally, once the top of the pastry is golden brown, cover loosely with aluminum foil to prevent further browning while the beef finishes cooking.  

FREEZER TO OVEN: Preheat oven to 400F. Place Wellingtons on a greased cookie sheet. Bake, ON A LOWER RACK, uncovered, for 30-35 min until the center of the beef has an internal temperature of 145 to 155F. 

SERVING SUGGESTIONS: Fresh green salad and steamed asparagus tossed in olive oil and sea salt. Cab Sav.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Thai Beef Curry; Jasmine Rice; Additional Curry Paste.

UNWRAP DISH. Set aside the RICE and RED CURRY PASTE - these do not cook in the Instant Pot with the curry!

PREPARE RICE while curry is cooking: Bring 1 1/2 cups water + 1/2 tsp salt to a boil. Add rice, stir and lower heat. Cover and simmer 15-18 mins. Fluff with a fork. 

PREPARE CURRY: FREEZER TO INSTANT POT: Run warm water around outside of plastic container 1-2 min to loosen the entrée. Add 1 cup water to Instant Pot. Pop frozen entrée out of container and place *UPSIDE DOWN*  in Instant Pot.  Lock lid into place, making sure valve is sealed. Pressure cook on high for 45 minutes. Quick Release carefully - the steam will burn! (Tip: We use a kitchen towel to cover the valve and release the pressure in small increments.) Once the valve drops down and the pressure has been completely released, open the Instant Pot and stir. Stir in included RED CURRY PASTE to taste - it is spicy!  Also, check for salt and add a touch more if desired.   

CROCK POT OPTION: Prepare rice (above). Thaw curry completely. Add 3/4 cup water to crock pot along with the curry and cook on high for approx 4 1/2 hours until beef is tender.  Stir in spicy RED CURRY PASTE to taste.

SERVING SUGGESTIONS: Serve beef curry over rice. Goes great with a fresh green salad. Pinot Gris. 

PRO INSTANT POT TIP: Occasionally the pressure valve on an Instant Pot won't pop up, but the timer will start. If the valve has not popped up, the Instant Pot has not reached pressure and the dish will not cook properly. If this happens, hit the cancel button and carefully open the Instant Pot. Stir dish, scraping up any bits off the bottom of the inner pot, and then restart the cooking process. 

INTERNAL TEMP: 165F. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

FREEZER TO OVEN: Preheat oven to 400F. Place frozen pastries, uncovered, on greased baking sheet. Bake approx 40-50 minutes until golden brown flaky, and steaming throughout. Make sure there is a little space between the pastries when you bake them as the pastry will rise and spread slightly.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with a field green salad with bleu cheese. Pinot Noir.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Stuffed Pork Roast; Cider Gravy. 

Preheat oven to 375F.  THAW PORK ROAST.

PORK: Pour contents of Cider Gravy container into the bottom of the pan, evenly distributing it around the pork. Bake, covered, at 375F for 45 minutes. Uncover and bake approx. 30-45 min more until internal temp of 155F is reached - exact time will depend on your oven and the starting temp of the pork. Once internal temp is reached, remove from oven (reserving all juices in pan) and let stand for 10 minutes before slicing. Add reserved juices to small skillet and reduce over medium-high heat, stirring constantly, until your desired thickness is achieved. If gravy seems too thick, add a little water.  Add salt to taste.

INTERNAL TEMP: 155F. Let rest 10 minutes before slicing. 

SERVING SUGGESTIONS: Slice pork, serve topped with cider gravy. Cranberry-almond rice pilaf and fresh veggies. Merlot.

This dish contains 2 parts: Pork Loin; Orange-Cranberry Compote. The compote is typically packaged in pan with the pork loin.

THAW SPICY ORANGE-CRANBERRY COMPOTE & PORK LOIN. Because of the thickness of the pork roast, this dish should be thawed completely. If the center of this roast is very cold when placed into the oven, it will take longer to cook!

THAW: Preheat oven to 375 and bake, uncovered, approx 50 minutes to 1 hour 15 min. Baste roast with juices in pan periodically. Internal temp should reach 155F. Let rest 10 minutes before slicing. Top with Orange-Cranberry Compote.

SERVING SUGGESTIONS White/wild rice tossed w/almonds and cranberries, and fresh veggies. Cab Sav.

This dish has 4 parts: Pork Tenderloin; Rum Glaze; Pineapple Relish; White Rice. 

THAW PINEAPPLE-CILANTRO RELISH AND RUM GLAZE.

 RICE: Combine 1 cup Long Grain White Rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan.  Heat to boiling, stir once.  Reduce heat, cover and simmer 20 min until rice is tender.  

GRILL (Best!): QuickThaw by submerging well-sealed package of pork in water 15-20 minutes. Grill over med to high heat for approx 6 minutes on each side until internal temp reached.

FREEZER TO OVEN: Preheat oven to 350F. If pork is packaged in Ziploc, cut out of bag and place in greased baking dish. Bake, loosely covered with aluminum foil, 45 min. Uncover and bake 15 to 30 min more until internal temp is reached. Let rest 10 min before slicing. 

FREEZER TO AIR FRYER: Remove from package and place frozen tenderloin in air fryer on greased rack. Cook for 30-35 min at 400F or until internal temp is reached. 

RUM GLAZE: Just before serving, transfer glaze to microwave safe dish. Heat on high 1 to 2 minutes until boiling and glaze thickens, watching carefully that glaze does not boil over.

INTERNAL TEMP: 155F.

SERVING SUGGESTIONS: Serve over included rice, topped with Rum Glaze. Pineapple-Relish on the side. Green beans, shiraz.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Pork Chops; Teriyaki Sauce; Pineapple Rice. 

Great for the grill!

PINEAPPLE RICE:  Freezer to Skillet:   Add rice and 1 1/2 cups water water to a saucepan and bring to a boil.  Stir to mix well, lower heat and cover.  Simmer on low for 20 minutes until water is absorbed.  Fluff with a fork and serve. 

PORK CHOPS:  THAW Teriyaki Sauce. Right before serving pork, gently heat sauce in microwave, stir and serve over sliced pork or on the side.

For THAW/GRILL or saute: Quick-Thaw pork chops by submerging well-sealed Ziploc in water 10-15 min until thawed. Thaw and grill or saute chops on medium heat, about 6-8 min per side until internal temp is reached.

INTERNAL TEMP: 160F. At 160F, pork is safe, but may be slightly pink in center! Be careful not to overcook pork as it is a lean meat and will be tough if overcooked. We recommend using an instant read meat thermometer for a perfect result every time!

SERVING SUGGESTIONS: Drizzle warm Teriyaki Sauce over chops. Pineapple rice and bok choy on the side. Shiraz. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Pork, Baguette, BBQ Sauce. 

CROCK POT: NOTE: IF COOKING A PETITE PORTION, WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE SUFFICIENT MOISTURE. QUICKTHAW pork and sauce by submerging well-sealed containers in water app. 20 min. Add 1 cup water to pork and slow cook (pork only - do not add the BBQ sauce!) in crock pot on low (cook all day) or medium (cook half day) heat until pork is tender. Remove pork from crock pot and discard all juices the pork was cooked in. Shred pork with a fork and add in Dinner Done BBQ sauce to taste.

FREEZER TO INSTANT POT: Pressure cook pork (not the sauce - it is added at end!) on high for 1 hour. Quick release. Shred pork directly in pot. Stir in BBQ sauce. Set Instant Pot to "saute" 5-10 min until sauce thickens to desired consistency. 

BAGUETTE: Preheat oven to 400F. Cook on lower rack from frozen 12-15 minutes until heated througout and just beginning to turn golden.

INTERNAL TEMP (PORK): 160F.

SERVING SUGGESTIONS: Serve shredded pork In baguette, topped with coleslaw and pickles. Or over mashed potatoes. Zinfandel.

Fun Twist: Make Pulled Pork Nachos by topping tortilla chips with shredded BBQ pork, sliced jalapeno peppers, and a drizzle of sour cream. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish contains 2 parts: Pork Tenderloin; Orange Cranberry Sauce.

QUICKTHAW Tenderloin and Orange Cranberry Sauce by submerging well-sealed containers in warm water about 20 min.

SAUCE: Sauté in small saucepan over medium heat, stirring frequently until thickens to desired consistency and cranberries have popped; about 5 mins.

GRILL (Recommended):Grill over med to high heat for approx 6 minutes on three sides.

THAWED TO OVEN: Preheat oven to 375F and bake tenderloin, uncovered, for 25-35 min. Let rest 10 min before slicing.

INT. TEMP: 155F. 

SERVING SUGGESTIONS: White & Wild Rice, green beans. Riesling.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 3 parts: Pork Chops; Marsala Mushroom Bacon Sauce; Monterey Jack Cheese. 

QUICKTHAW Chops and Sauce by submerging well-sealed bag in water 15-20 min.  THAW CHEESE.

SAUTE CHOPS: In a large skillet add a little oil and sauté chops over med heat, for 5 min per side until internal temp is reached, being careful not to overbrown chops. Set chops aside. SAUCE:  In same skillet on med-high heat, place Marsala Mushroom Bacon Sauce and sauté for approx. 4 minutes.  Remove sauce from heat. Spinkle cheese over chops and spoon hot sauce over cheese to melt.

INTERNAL TEMP: 155F (slightly pink to white and juicy). 

SERVING SUGGESTIONS: Mashed potatoes, green beans. Pinot Grigio.  

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Enchiladas; Chipotle Sauce.

FREEZER TO OVEN. Thaw Sauce. Preheat oven to 350F. Bake enchiladas, loosely covered with aluminum foil, for 55 minutes. Uncover and bake 20-30 min more until steaming throughout. Spoon salsa over enchiladas or serve on the side.

THAWED: Thaw Enchiladas and Sauce. Preheat oven to 350F. Cook, loosely covered with aluminum foil, for 35 min, uncover and bake 15 min more until steaming throughout. Spoon salsa over enchiladas or serve on the side. TIP: Once thawed, enchiladas can also be microwaved, if desired.

INTERNAL TEMP: 155F.

SERVING SUGGESTIONS: Top with sour cream, chopped lettuce. Green salad. Corona. 

This is an all-in-one dish. 

THAW. Preheat oven to 375F and bake, uncovered, approx 50 mins to 1 hour 15 mins. Baste roast with juices in pan periodically. Let rest 10 minutes before slicing. 

INTERNAL TEMP: 155F. Pork is a lean meat and will be dry if overcooked. We recommend using an instant read meat thermometer to ensure this dish is cooked perfectly every time!

SERVING SUGGESTIONS: Baby red potatoes (pierce skins with knife or fork, add to microwave safe dish with enough water to cover potatoes, cover and microwave for approx 5 mins) and steamed broccoli, both tossed with butter, salt, and pepper. Pinot Noir.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish contains 2 parts: Pork Chops; Potatoes.

POTATOES: Preheat oven to 400F. Spread potatoes out on greased baking sheet. Bake 45-60 min until golden brown. Can also be perfectly done freezer to air fryer... 10-20 min, depending on how crispy you'd like them! 

QUICKTHAW/SAUTE (Chops): QuickThaw chops by submerging well-sealed bag in water 15-20 min until thawed. In skillet, heat 1-2 Tbls of oil over med heat. Sauté chops 4-6 minutes on each side until internal temp of 155F is reached. Pork is a lean meat and is very dry if overcooked.

FREEZER TO AIR FRYER (Chops): Remove from packaging and separate on racks so air can circulate. Do not stack pork chops directly on top of each other. Cook @ 400F for 23-27 min until internal temp is reached, turning once.We highly recommend using an instant read meat thermometer to ensure your chops are cooked perfectly every time!  Potatoes can also be cooked in air fryer!

INTERNAL TEMP: 155F. 

SERVING SUGGESTION: Potatoes, broccoli, Gewürztraminer.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 3 parts: Shrimp; Orzo; Feta Cheese. 

QUICKTHAW by placing well-sealed bag in water 15-20 min.

ORZO: Boil in lightly salted water for 6-8 minutes until tender. Drain.

THAWED: Saute shrimp/tomato in skillet over medium heat until shrimp is opaque and cooked throughout. Toss with cooked orzo and feta cheese.

SERVING SUGGESTIONS: Add toasted garlic bread and a Greek style salad with crisp iceberg lettuce, olives and vinaigrette. Chianti.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

STOVETOP (Best!): Thaw and sauté in a small amount of olive oil over medium heat until heated throughout and browned on both sides. 

FREEZER TO OVEN: Preheat oven to 350F.  Place frozen crab cakes in oven and bake, uncovered, approximately 40 minutes until internal temp is reached.

FREEZER TO AIR FRYER: 30-33 minutes at 400F or until internal temperature is reached. 

INTERNAL TEMP: 150F.

SERVING SUGGESTIONS: Serve over field green salad, drizzled with balsamic vinegar.  Fresh fruit salad on the side.  Chardonnay.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Salmon; Red Wine Glaze

THAW RED WINE GLAZE AND STIR.

Preferred cooking method: THAW FILETS: In skillet, heat 1 Tbls of canola or olive oil over med-high heat. Add salmon, sear approx 7-9 min per side until center is no longer opaque. Add Red Wine Glaze and simmer, uncovered and stirring frequently, until sauce thickens.

FROM FROZEN: Preheat oven to 350F. Bake frozen filets, uncovered, for 45 min to 1 hr 15 mins, until flaky. SAUCE: In small saucepan, add sauce and simmer, stirring frequently, over med-high heat, until sauce thickens.

INTERNAL TEMP: 145.

SERVING SUGGESTION: Serve topped with a Red Wine Glaze. White & wild rice blend and asparagus on the side. Pinot Grigio.

This is an all-in-one dish.

FREEZER TO OVEN: Preheat oven to 350F. Bake, covered with aluminum foil for extra moist filets, or uncovered, basting salmon with pan sauce a few times, if you prefer the miso as a glaze, for approx 1 hour to 1 hour 15 min. 

THAWED:  Preheat oven to 350F. Bake for 25-30 minutes, covered with aluminum foil for extra moist filets, or uncovered, basting salmon with pan sauce a few times, if you prefer the miso as a glaze. 

INTERNAL TEMPERATURE: 145F. 

SERVING SUGGESTIONS:  Stir any sauce remaining in pan and spoon over salmon. Serve over jasmine rice or with Dinner Done's Spinach Souffle, and a crisp green salad. Pinot Grigio.

Cooking times are estimates and will vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature.

This dish has 5 parts: Shrimp, Veggie Saute, Tomato Sauce, Pasta, Red Pepper Flakes.

Prepare linguine by boiling in salted water 9-11 minutes until done to taste.

QUICKTHAW Shrimp, veggie saute, and tomato sauce by submerging well-sealed packs in water 5-10 minutes.  Rinse thawed shrimp and pat dry. In a skillet over medium-high heat, saute veggie pack until onions are caramelizing/browning (about 3-5 min). Add shrimp and saute 2-3 min more. Stir in sauce mixture and red pepper flakes (1 packet is mild). Simmer 1-2 more minutes. Spoon over - or toss in - as much of the pasta as you would like.

INT TEMP: 145F.

SERVING SUGGESTIONS: Serve over pasta, with a garden salad on the side. Pinot Noir.

This dish has 4 parts: Shrimp; Curry Mix; Rice; Coconut Milk. The coconut milk is kept in the pantry and not frozen. 

WHITE JASMINE COCONUT RICE:  Bring 1 cup water + ½ tsp salt (optional) to boil.  Add 1 cup jasmine rice PLUS ¼ can of coconut milk (reserving rest of coconut milk for Shrimp Curry!). Stir, bring to boil, lower heat and simmer approx. 15 min.  For Family-Sized Portions:  Use 2 cups of jasmine rice, 2 cups water + ½ tsp salt + ½ can coconut milk.  

QUICKTHAW SHRIMP/VEGGIES and CURRY MIX by submerging well-sealed containers in water 15-20 min. Rinse and drain shrimp/veggies.

CURRY: In a large saucepan over medium heat, saute the Curry Mix stirring constantly for 3-5 min. Add 3/4 can of coconut milk (1 1/2 cans if family size) and the shrimp/veggies and simmer until shrimp is cooked and opaque (2-3 min).

SERVING SUGGESTIONS: Serve curry over rice. Green salad. Albarino. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

This dish is best prepared from frozen. Please check this dish at the 20 min mark as it cooks because ovens vary and we are cooking at high temperature.

FREEZER TO OVEN: Preheat oven to 400F. Place frozen samon on a greased cookie sheet. Bake, uncovered, approx 45 min until pastry is golden brown and the salmon is flaky. If pastry starts to get too brown, tent with aluminum foil. 

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Oven roasted Brussels sprouts and honeyed carrots. Green Salad. Pinot Blanc.

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, for approx 1 hour to 1 hour 15 min until salmon is flaky. For an extra crunchy topping broil - carefully watching so it doesn't burn - for 1-2 minutes before serving.

THAWED: Preheat oven to 350F. Bake, uncovered, for approximately 20-30 min until salmon is flaky. For an extra crunchy topping broil - carefully watching so it doesn't burn - for 1-2 minutes before serving.

INTERNAL TEMP: 145F. 

SERVING SUGGESTIONS: White and wild rice with cranberries, diced apple and walnuts. Steamed broccoli florets. Beaujolais.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Shrimp; Alfredo Sauce; Linguine

QUICK THAW TO SKILLET AND MICROWAVE.

QUICKTHAW Shrimp Mix by submerging well-sealed bag in water 10-15 minutes.

PASTA: In boiling salted water cook pasta according to package directions (al dente is good), about 6-7 mins.

SHRIMP MIX: In a large skillet on med-high heat, saute shrimp mixture using a little oil. saute until shrimp is cooked, not more. Shrimp should be opaque throughout.

ALFREDO SAUCE: Place Alfredo sauce in a microwave-safe container and microwave until the sauce reaches a boil, about 1-2 minutes - make sure the bowl is sufficiently large or the sauce will boil over! Mix with a fork and return to microwave for another 30 seconds. Combine shrimp, pasta and Alfredo sauce in a serving platter or on individual plates!

INTERNAL TEMP: 145F. Serve with a field green salad! Chardonnay.

SERVING SUGGESTIONS: Serve with a field green salad. Chardonnay.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 2 parts: Scallops; Citrus Beurre Blanc.

Scallops: Make sure scallops are thawed. If not, quickthaw by submerging well-sealed bag in cool water 5-10min. Pat scallops dry. Lightly salt and pepper them on both sides. In large skillet, add 1-2 Tbls oil and spread to cover the pan. Heat pan on low-med heat until oil is hot. Place scallops in pan and sauté 3-4 min each side, over low-medium heat, using a spatula to turn once. Set scallops aside on a plate while you prepare the beurre blanc in the same skillet.

Beurre Blanc: Remove butter pats from sauce container and set aside for now –letting thyme stick to them. Pour liquid sauce contents in skillet and increase to medium-high heat. Make sure ALL sauce is scraped out of the container. Simmer until sauce is reduced by half, stirring. Remove skillet from heat, add pats of butter/thyme to sauce. Whisk until creamy.

INTERNAL TEMP: 145F. 

Spoon sauce over scallops. Serve with oven roasted asparagus and a field green salad. Chardonnay.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This includes 2 parts: Ready to bake petite croissants; dark chocolate.

PRO TIP:  You can bake just a few of these at a time if you'd like. Just take you what you need and leave the rest in the freezer for next time! 

Bake from frozen. If you have a convection oven, preheat to 350F. No convection oven? No problem - preheat oven to 375F. Preheating the oven is important - make sure it has reached full temperature before baking croissants! Optional: For shiny croissants, dip them in an egg wash made with 1 egg beaten with an equal amount of water. Place frozen croissants on greased cookie sheet. Bake approximately 30 minutes until croissants are golden brown. Remove from oven, cut each croissant open using a serrated knife. Place 1 Tbls of chocolate wafers in each steaming croissant. Close and let the chocolate melt into creamy deliciousness! Serve immediately.

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Place pan on baking sheet and place in oven. Bake, uncovered, 1 ½ to 2 hours at 350F or until top is golden brown and center is firm.

INTERNAL TEMPERATURE: 155F. Let sit 10 minutes before serving to help firm up center.

NOTE: This dish does have a soft, bread-pudding like consistency!

SERVING SUGGESTIONS: Ice cold milk. Or use as a dessert and top with vanilla ice cream and hot caramel sauce!

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

THAWED (BEST!): Preheat oven to 400F. Place pan on baking sheet and place on lower rack.  Bake, loosely covered with foil, for 50 min, uncover and bake 30-45 min more until top is golden brown and center firm.  Actual cooking time always depends on the starting temp of the dish - the colder the starting temp, the longer it will take.

INTERNAL TEMP: 165F. Let sit 15 minutes before serving. 

SERVING SUGGESTIONS: Fresh squeezed orange juice and a mixed berry salad.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; 8" Pie Crust. 

THAW AND STIR. Preheat oven to 350F. 

FOR THE 9" PIE CRUST: Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

IF PURCHASED THE 3" MINI-QUICHES:  THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

(Tip: Make mini-crustless quiches by pouring batter in greased cupcake tins. Cooking time will vary depending on size of cupcake tin.)

SERVING SUGGESTIONS: Fruit or green salad. Beverage: Mimosa

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; 8" Pie Crust. 

THAW AND STIR. Preheat oven to 350F. 

FOR THE 9" PIE CRUST: Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

IF PURCHASED THE 3" MINI-QUICHES:  THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

(Tip: Make mini-crustless quiches by pouring batter in greased cupcake tins. Cooking time will vary depending on size of cupcake tin.)

SERVING SUGGESTIONS: Fruit or green salad. Beverage: Mimosa

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; 8" Pie Crust. 

Thaw by leaving quiche in fridge 24 hours prior to cooking. Alternately, you can submerge well-sealed container in water 30-45 min, periodically shaking the container to make thawing faster. 

THAW AND STIR. Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

SERVING SUGGESTIONS: Fruit or green salad. Mimosa.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; A dozen 3" Pie Crusts. 

Thaw by leaving quiche in fridge 24 hours prior to cooking. Alternately, you can submerge well-sealed container in water 30-45 min, periodically shaking the container to make thawing faster. 

THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

SERVING SUGGESTIONS: Fruit or green salad. Mimosa.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; A dozen 3" Pie Crusts. 

Thaw by leaving quiche in fridge 24 hours prior to cooking. Alternately, you can submerge well-sealed container in water 30-45 min, periodically shaking the container to make thawing faster. 

THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

SERVING SUGGESTIONS: Fruit or green salad. Mimosa.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; A dozen 3" Pie Crusts. 

Thaw by leaving quiche in fridge 24 hours prior to cooking. Alternately, you can submerge well-sealed container in water 30-45 min, periodically shaking the container to make thawing faster. 

THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

SERVING SUGGESTIONS: Fruit or green salad. Mimosa.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Biscuits; Honey Whipped Butter. 

Bring Honey Whipped Butter to room temperature. Bake biscuits from frozen!

THAW or partially thaw batter: Place biscuit dough in fridge the night before baking so batter has thawed enough to easily cut with a knife.

PREPARE BISCUITS: Preheat oven to 375F, and grease a baking sheet. It is important to wait until the oven reaches 375F before beginning to bake. Cut bag with scissors and remove thawed, but cold, batter. Using a sharp knife, carefully cut the batter "log" into 6 equal slices.  Place slices on greased baking sheet. OPTIONAL: Beat one egg in a small bowl and lightly brush egg on the top of the biscuits - this will give them a pretty golden color. Or, brush tops with some of the honey butter! Bake approx 20 minutes until baked throughout and tops are turning golden brown. The more frozen the dough is, the longer they will take to bake. Serve steaming with honey whipped butter. 

This is an all-in-one side dish.

Add 1 Tbls of your favorite oil to a small saucepan and, over med-high heat, saute rice mix, stirring constantly, until begins to brown. Add 1 cup + 2 Tbls water, bring to a boil and lower heat to low. Once boiling has diminished, cover and simmer 16 min until done to taste. SERVING SUGGESTIONS: Serve with your favorite entree. Especially delicious with pork and chicken!

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO SKILLET:  Place in large skillet over high heat, stirring occasionally until all moisture evaporates.  Lower heat to low and sauté until garlic bits and bottom of pan are slightly brown stirring frequently. 

INTERNAL TEMP: 165F. 

Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree, unless otherwise stated. Nutritional information provided is per serving. 

This dish has 2 parts: 8oz Rotini Pasta; Thai Basil Pesto

Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add pasta to boiling water and cook 9-11 minutes until done to your taste. Drain, add Thai pesto to steaming pasta and toss. Enjoy with your favorite entree! Serve warm or cold.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: 8oz Rotini Pasta; Cheddar Cheese Sauce

While you are preparing the pasta, thaw cheese sauce pouch by submerging in warm water 5-10 min. Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add pasta to boiling water and cook 9-11 minutes until done to your taste. Drain, RESERVING 1/2 cup pasta water. Add cheese sauce to steaming pasta and toss until evenly coats the pasta. If cheese sauce is still a little frozen, heat cheesy pasta on stovetop on low heat a few minutes, stirring, until steaming.  If the cheese sauce is too thick, stir in a little of the reserved pasta water to reach your desired consistency. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, for 50-60min or until set. Let stand for 5 min. before serving.

THAWED TO OVEN: Preheat oven to 350F. Bake, uncovered, 30-35 min or until set. Let stand 5min before serving.

INTERNAL TEMP: 160F. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish!

FREEZER TO MICROWAVE:  Loosen the lid and microwave, covered with loosened lid, 6-7 min on high power until steaming throughout. If you prefer not to microwave in the plastic container, transfer frozen polenta to a microwave safe dish, cover, and follow above instructions. Stir well before serving. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Cheese Tortellini; Walnut Basil Pesto

Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add frozen tortellini to boiling water and cook 2-3 minutes until hot. Careful not to overcook - this tortellini is pre-cooked so you are really just heating! Drain and toss in pesto. Serve immediately. If you are going to serve cold, consider simply thawing and tossing in pesto.

Enjoy with your favorite entree! Serve warm or cold.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

Preheat oven to 350F. Bake from frozen for 30 mins or until steaming throughout. Alternatively microwave in a microwave safe dish (some microwaves can handle aluminum containers provided they do not touch the edges of the microwave) until heated throughout.

INTERNAL TEMP: 165F.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 425F. Bake, uncovered on a lower rack, for 50-60 min until steaming throughout, cauliflower is tender and top is browning.

THAWED TO OVEN:  Preheat oven to 375F. Bake, uncovered, 30-40 min until steaming throughout, cauliflower is tender and top is browning.

INTERNAL TEMP: 165F.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout.  

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

INTERNAL TEMP: 160F.  

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Seasoned Bread Cubes; Veggie Saute. 

THAWED: Preheat oven to 350F. In a large pot over low-medium heat, sauté veggies until onions are translucent. Add 1 1/4 cup water and stir. Add bread cubes to the pot and toss to mix all well. TASTE and add additional salt if desired. At this point you are going to transfer this to your own greased casserole dish or to the pan the bread cubes were packaged in (spray it with non-stick spray first!) and finish off in the oven.  If the dressing seems too dry for your taste, add a little additional water until it reaches your desired consistency.  Bake in preheated oven for 15-30 minutes until steaming throughout.

INTERNAL TEMP: 160F.

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, for 50-60min or until set. Let stand for 5 min. before serving.

THAWED TO OVEN:  Preheat oven to 350F. Bake, uncovered, 30-35 min or until set. Let stand 5min before serving.

INTERNAL TEMP: 160F.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout.  

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

INTERNAL TEMP: 160F.  

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: French Cut Green Beans; Sliced Almonds; Parmesan Butter. 

FREEZER TO SKILLET: Place frozen green beans in a large skillet over med-high heat, stirring occasionally until all moisture evaporates. Lower heat to low and add butter and almonds. Sauté, stirring frequently, until almonds are slightly brown, but not burned. Taste and add additional salt to taste if desired. 

INTERNAL TEMP: 160F.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout. 

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

INTERNAL TEMP: 160F.  

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Green Bean Casserole; Fried Onion Topper. 

Tip: Thaw and spoon the casserole into your favorite greased holiday dish at home, if desired. Cooking times may vary depending on thickness. 

THAWED: Preheat oven to 375 degrees.  Bake, uncovered, 45 min to an hour until bubbly.  Sprinkle French onion topper over top and bake 5-10 more minutes. Let rest 10 min before serving. 

FREEZER TO OVEN: Preheat oven to 375 degrees. Bake, covered, for 45 min. Uncover and bake for an additional 30-40 mins or until  bubbly. Add French onion topper and bake 5 more minutes. Let rest 10 min before serving. 

INTERNAL TEMP: 160F.

SERVING SUGGESTIONS: Serve with your favorite holiday dishes. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Mashed Potatoes; Garlic Butter. 

KEEP REFRIGERATED and use before date stamped on bag. If desired, you may freeze the bag of potatoes and thaw at a later date.

PREHEAT OVEN TO 350F. Remove mashed potatoes from bag and place in desired oven safe dish, fluffing up the potatoes. Melt roasted garlic butter and distribute evenly on top of mashed potatoes. Bake uncovered for 35-45 minutes or until heated throughout. If desired, mix garlic butter into mashed potatoes before serving, instead of pouring over the top.

MICROWAVE: Alternatively, mashed potatoes may be microwaved in microwave safe dish at 50% power for 10-15 minutes until steaming throughout.

INTERNAL TEMP: 165F. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout.  

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

INTERNAL TEMP: 160F.  

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO OVEN OR THAWED: Preheat oven to 350F. Bake, uncovered, for 60-75 mins or until set. Let stand for 5 minutes before serving.

INTERNAL TEMP: 160F.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Green Bean Casserole; Fried Onion Topper. 

Tip: Thaw and spoon the casserole into your favorite greased holiday dish at home, if desired. Cooking times may vary depending on thickness. 

THAWED: Preheat oven to 375 degrees.  Bake, uncovered, 45 min to an hour until bubbly.  Sprinkle French onion topper over top and bake 5-10 more minutes. Let rest 10 min before serving. 

FREEZER TO OVEN: Preheat oven to 375 degrees. Bake, covered, for 45 min. Uncover and bake for an additional 30-40 mins or until  bubbly. Add French onion topper and bake 5 more minutes. Let rest 10 min before serving.

INTERNAL TEMP: 160F.

SERVING SUGGESTIONS: Serve with your favorite holiday dishes. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Seasoned Bread Cubes; Veggie Saute. 

THAWED: Preheat oven to 350F. In a large pot over low-medium heat, sauté veggies until onions are translucent. Add 2 1/2 cups water and stir. Add bread cubes to the pot and toss to mix all well. TASTE and add additional salt if desired. At this point you are going to transfer this to your own greased casserole dish or to the pan the bread cubes were packaged in (spray it with non-stick spray first!) and finish off in the oven.  If the dressing seems too dry for your taste, add a little additional water until it reaches your desired consistency.  Bake in preheated oven for 15-30 minutes until steaming throughout.

INTERNAL TEMP: 160F.

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 425F. Bake, uncovered on a lower rack, for 50-60 min until steaming throughout, cauliflower is tender and top is browning.

THAWED TO OVEN:  Preheat oven to 375F. Bake, uncovered, 30-40 min until steaming throughout, cauliflower is tender and top is browning.

INTERNAL TEMP: 165F.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

QUICKTHAW dip by microwaving a few minutes at 50% power, or thaw in refrigerator. Preheat oven to 350F. Transfer dip to oven-safe serving dish. A pie plate or small casserole or ramekin works great. Optionally, you can sprinkle a little parmesan cheese on top before baking. Bake 30-40 min until top is golden brown and dip is bubbling. Baking time will vary depending on dish size.

INTERNAL TEMP: 165F. SERVING SUGGESTIONS: Serve with sliced baguette, crackers or even crudites!

PRO TIP: This makes a great filling for mushroom caps! 

This is an all-in-one dish!

FREEZER TO OVEN: Preheat oven to 450F. Leaving brie in the round pan, place pan in center of cookie sheet. Bake 20 minutes, then lower oven temperature to 300F and bake additional 35-45 minutes until heated throughout and top if golden brown. If top browns before center is heated throughout, simply cover lightly with sheet of foil to prevent further browning. Let sit 5-10 minutes. Remove brie from pan (if desired) -- you can use scissors to snip the sides of the pan so that you have easy access to transfer the baked brie, being careful as the pan edges will be sharp. The cheese is warm and gooey (!); transfer carefully using a large spatula.

INTERNAL TEMP: 100F or higher.

SERVING SUGGESTIONS: An assortment of crackers and fruit. Chablis.

This is an all-in-one dish.

QUICKTHAW dip by microwaving a few minutes at 50% power, or thaw in refrigerator. Preheat oven to 350F. Transfer dip to oven-safe serving dish. A pie plate or small casserole or ramekin works great. Optionally, you can sprinkle a little feta or bleu cheese on top before baking. Bake 30-40 min until top is golden brown and dip is bubbling. Baking time will vary depending on dish size.

INTERNAL TEMP: 165F. SERVING SUGGESTIONS: Serve with sliced baguette, crackers or even crudites!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 450F. Leaving brie in the pan, place pan in center of cookie sheet. Bake 15 minutes, then lower oven temperature to 300F and bake additional 15 minutes until brie is heated throughout and top is golden brown. If top browns before the center is heated throughout, simply cover lightly with sheet of foil to prevent further browning. Let sit 5 minutes. Remove brie from pan (if desired). You can use scissors to snip the sides of the pan to provide easier access to transfer the baked brie, being careful as the pan edges will be sharp. The cheese is warm and gooey (!); transfer carefully using a large spatula.

INTERNAL TEMP: 100F or higher.

SERVING SUGGESTIONS: An assortment of crackers and fruit. Chablis.

This consists of one dry cookie mix - makes 2-3 dozen cookies depending on size. Eggs, butter, vanilla are not included and are added at home.

Store in cool, dry place. Prepare or freeze within 4 months. Preheat oven to 350F - very important for oven to be fully preheated!  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 stick softened butter (1/2 cup) softened butter, 1 egg, and 1/2 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake 14-15 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need a few more minutes in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

This consists of one dry cookie mix - makes 2-3 dozen cookies depending on size. Eggs, butter, vanilla are not included and are added at home.

Preheat oven to 350F.  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 1/2 stick softened butter (3/4 cup) softened butter, 1 egg, and 1 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake approximately 13 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need 1-2 min more in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

This pie has 2 parts: Pie Crust; Pie Filling.

Keep pie crust & apple pie mix frozen until ready to bake.  Preheat oven to 375F. QuickThaw apple pie mix by submerging well-sealed bag in warm water 10-15 min.  Pour apple filling into pie crust.  Then, sprinkle the crumble topper over apples.  Place pie on top of baking sheet - this helps prevent issues if the filling flows over the crust a bit! Bake approximately 1 hour to 1 hour 15 min until golden brown.  Let sit at least one hour to “set”!  Oven temps vary; may require additional baking time.  If pie topper or crust is overbrowning, tent with foil.

INTERNAL TEMP: 200F.

SERVING SUGGESTIONS:  Serve with a side of vanilla or cinnamon ice cream!

This is an all-in-one dish. 

Thaw and serve.

This consists of one dry cookie mix. Eggs, butter, vanilla are not included and are added at home. 

Preheat oven to 375F.  Empty cookie mix into large bowl. Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Add 1/2 cup softened butter, 1 egg & 1/2 tsp vanilla. Mix well. Space walnut sized balls of dough 3 inches apart on greased cookie sheet.  Bake 12 minutes. 

SERVING SUGGESTIONS: An ice cold glass of milk.

This is an all-in-one dish. 

THAW and spread over cakes, or use as a filling to make whoopie pies with our pumpkin cookie batter or oatmeal cranberry dry cookie mix! 

This consists of one dry cookie mix - makes 2 dozen cookies. Eggs, butter, vanilla are not included and are added at home.

Store in cool, dry place. Prepare or freeze within 4 months. Preheat oven to 350F.  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 stick softened butter (1/2 cup) softened butter, 1 egg, and 1 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake approximately 13 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need 1-2 min more in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

This is an all-in-one dish.

Cake can be baked thawed or frozen.  

THAWED:  Preheat oven to 350F.  Bake uncovered for 35-50 minutes. 

FREEZER TO OVEN: Preheat oven to 350F.  Cover loosely with foil.  Bake for 45 minutes.  Uncover and bake for 30-45 more minutes until done. Let cool completely before cutting!

SERVING SUGGESTIONS:  We serve it just alone or with a scoop of ice cream, but if you want to be extravagant… Prepare a delicious cream cheese icing!  Cream together 2 oz cream cheese and 1/4 stick of butter, then add ¾ cup powdered sugar.  Spread over warm cake. 

This pie has 2 parts: Pie Crust; Pie Filling.

Keep pie crust frozen until ready to use.  Bring pie filling to room temperature before baking. Preheat oven to 350F. 

Prick bottom of frozen pie shell with fork. Stir filling and pour into pie shell. Place pie on top of a cookie sheet and put in oven. The cookie sheet helps prevent issues if the pie flows over the crust a little. Bake for 1 hr to 1 hr 15 mins!  Due to oven temp variations, pie may take longer to set.  Tap center of pie to determine doneness.  Should spring back when done.  Let pie cool before serving. If pie crust is over-browning, cover edges with foil. 

INTERNAL TEMP: 200F.

SERVING SUGGESTIONS:  Serve with a scoop of vanilla bean ice cream.