he Broccoli Cheese Dip: Place Reynolds KITCHENS(R) Slow Cooker Liner inside
ootballs, cut two pieces of Reynolds KITCHENS(R) Plastic Wrap about 15
uart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
br>Line the grill with Reynolds Wrap(R) Heavy Duty Aluminum
br>Line cookie sheets with Reynolds(R) Parchment Paper; set aside
og. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE
iddle of a sheet of Reynolds wrap and season both sides
uart slow cooker with a Reynolds(R) Slow Cooker Liner. Open
uart slow cooker with a Reynolds(R) Slow Cooker Liner. Open
uart rectangular baking dish with Reynolds Wrap(R) Pan Lining Paper
Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap(R) 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
x13 inch baking pan with Reynolds Wrap(R) Non-Stick Foil
Preheat oven to 375 degrees F.
Line a 13x9x2-inch baking dish with Reynolds Wrap(R) Pan Lining Paper with parchment paper side facing up toward food. Crimp Pan Lining Paper around rim of dish set aside.
Whisk together cream cheese, mayonnaise, milk and garlic powder in a large bowl. Stir in artichokes, spinach, the cheeses and roasted red pepper until combined. Spread in lined pan in an even layer.
Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.
. Add flour to a Reynolds(R) Large Oven Bag. Shake
Preheat grill to 450 degrees F. Roll or pat pizza dough into a 14-inch circle on a sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Brush dough with olive oil.
Sprinkle on oregano and lemon zest. Add green pepper, red onion, cherry tomatoes, olives, feta, and mozzarella. Season with salt and pepper to taste.
Grill 15 to 20 minutes in covered grill over indirect heat.
venly on a sheet of Reynolds Wrap Aluminum Foil. Place two
feet long sheet of Reynolds Wrap(R) Aluminum Foil on
oles in a sheet of Reynolds Wrap(R) Non-Stick Aluminum
lits in a sheet of Reynolds Wrap(R) Nonstick Aluminum Foil
Preheat the grill to medium heat.
Fold the Reynolds Wrap Aluminum Foil in half, making a rectangle, and place it onto the grill in the center.
Place the graham crackers onto the foil and place the chocolate squares on top.
Close the grill and cook for about 3 to 5 minutes until the chocolate has melted. Using a spatula, transfer the crackers to a plate.
Scoop some ice cream over top of one of the crackers with chocolate, and then top with the other cracker and chocolate. Serve immediately.