Type what you have

Ingredients

• ✓ aluminum foil
• ground beef
• water
• taco seasoning mix
• tortilla chip
• cheddar cheese
• refried bean
• black olive
• salsa
• sour cream
• green onion
• jalapeno pepper

Instructions

1. 1 Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Gather all ingredients.
3. 3 Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in water and taco seasoning mix; simmer until beef mixture has thickened, 8 to 10 minutes.
4. 4 Spread tortilla chips on the prepared baking sheet. Top with Cheddar cheese, then dot with refried beans and ground beef mixture.
5. 5 Broil in the preheated oven until cheese is melted, 3 to 5 minutes. Top nachos with olives, salsa, sour cream, green onions, and jalapeño peppers.

By Melanie

Ingredients

• ✓ aluminum foil
• date
• almond
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a shallow baking pan with aluminum foil; place a roasting rack onto foil.
2. 2 Cut a slit in each date; place almonds inside slits. Press dates together to close slits. Wrap each date with 1 half piece bacon. Place dates on the prepared rack.
3. 3 Roast in the preheated oven until bacon is crisp, 15 to 20 minutes. Serve immediately with toothpicks. Dates will be hot inside.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• cauliflower pizza crust
• olive oil
• parmesan cheese
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and place a cooling rack on top.
2. 2 Brush both sides of the pizza crust with olive oil and place on top of the cooling rack. Sprinkle with Parmesan cheese and everything bagel seasoning.
3. 3 Bake in the preheated oven until golden brown, about 17 minutes. Cut into bite-sized pieces.

By thedailygourmet

Ingredients

• ✓ aluminum foil
• butternut squash seed
• hard squash seed
• olive oil
• chili powder
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
3. 3 Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
4. 4 Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

By Alyssa Singer

Ingredients

• ✓ aluminum foil
• sweet and sour sauce
• garlic salt
• red pepper flakes
• meatball
• red bell pepper
• pineapple chunk

Instructions

1. 1 Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil; set aside.
2. 2 Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
3. 3 Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• bacon
• sweet potato
• olive oil
• butter
• cinnamon
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
2. 2 Wrap each sweet potato cube with a bacon slice, holding in place with a toothpick. Place on the prepared baking sheet, toothpicks facing up.
3. 3 Combine the olive oil, melted butter, cinnamon and pepper, stirring until well mixed. Drizzle the mixture over the sweet potato bites. Sprinkle with sea salt. Loosely tent the toothpicks with damp paper towels and wrap the baking sheet with Reynolds Wrap® Aluminum Foil, being careful not to pierce the foil. Bake until the potatoes are just tender, about 20 minutes.
4. 4 Remove the foil and paper towels and return to the oven; bake until the bacon is crispy and the fat starts to render, 15-20 more minutes. Blot the excess fat with the paper towels, then serve.

By Reynolds Kitchens

Ingredients

• ✓ aluminum foil
• cooking spray
• crispy rice cereal
• corn cereal
• pretzel twist
• cheese cracker
• corn kernel
• butter
• chili-lime seasoning

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large rimmed baking sheet with aluminum foil.
2. 2 Combine rice and corn cereal squares, pretzels, fish shaped crackers, and corn kernels in a large bowl.
3. 3 Stir melted butter and chili-lime seasoning together in a small bowl until well combined; pour over cereal mixture and gently stir with a rubber spatula until evenly coated. Transfer to the prepared baking sheet and spread into an even layer.
4. 4 Bake in the preheated oven, stirring every 10 minutes, until crunchy and fragrant, about 30 minutes. Cool for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ aluminum foil
• teriyaki sauce
• garlic
• ginger
• red pepper flakes
• chicken breast
• oil

Instructions

1. 1 Mix teriyaki sauce, garlic, ginger, and red pepper flakes together in a large bowl. Stir chicken into marinade to coat.
2. 2 Cover the bowl and refrigerate 3 to 4 hours or overnight.
3. 3 Place a piece of chicken in the center of a foil square. Fold the square tightly over chicken in a triangular shape. Fold open edges over chicken to enclose completely, pressing together tightly to seal. Repeat with remaining chicken pieces. Discard marinade.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Carefully add packets to oil, frying in batches if necessary, until chicken is tender and cooked through, 2 to 4 minutes. Drain packets on paper towels and allow to cool slightly.
6. 6 To serve, tear open packets along sealed edges.

By witchywoman

Ingredients

• ✓ aluminum foil
• cornmeal
• turkey sausage
• pizza dough
• mozzarella cheese
• spinach
• parmesan cheese
• egg
• pizza sauce

Instructions

1. 1 Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside.
2. 2 Brown sausage in large skillet on medium-high heat. Drain and set aside.
3. 3 Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal.
4. 4 Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape.
5. 5 Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• cooking spray
• crispy rice cereal
• corn cereal
• cheese-flavored cracker
• pretzel
• butter
• hot sauce
• ranch dressing mix
• celery seed

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil and spray with cooking spray.
2. 2 Combine rice and corn cereal squares, cheese-flavored crackers, and pretzel pieces in a large bowl.
3. 3 Mix melted butter, hot sauce, ranch dressing mix, and celery seed together in a small bowl until smooth and well combined. Pour over cereal mixture and stir until evenly coated. Transfer to the prepared baking sheet and spread in an even layer.
4. 4 Bake in the preheated oven, stirring every 10 minutes, until crisp, 25 to 30 minutes. Remove from oven and allow to cool completely.

By Christina

Ingredients

• ✓ aluminum foil
• cooking spray
• butter
• hot pepper sauce
• sucralose sugar substitute
• salt
• garlic powder
• chicken wing
• chicken drumette
• chicken flat
• blue cheese salad dressing

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking pan with foil. Spray a wire rack with cooking spray and set inside the baking pan.
2. 2 Melt butter in a small saucepan. Mix in hot sauce, sucralose, salt, and garlic powder. Remove from heat and set sauce aside.
3. 3 Place chicken wing pieces on the prepared rack.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven, pour off any juices accumulated in the bottom of the pan, and turn chicken pieces over. Bake for an additional 15 minutes.
5. 5 Remove chicken from the oven and transfer to a large bowl. Cover with sauce and toss to coat. Return chicken to the rack on the baking pan and bake until no longer pink at the bone and the juices run clear, 15 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By SunnyDaysNora

Ingredients

• ✓ aluminum foil
• beet
• goat cheese
• garlic
• greek yogurt
• tahini
• thyme
• lemon juice
• salt
• honey
• olive oil
• pistachio
• cracker
• pita chip
• veggie

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Wash beets. Individually wrap beets in a square of Reynolds Wrap® Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
3. 3 Remove the skins by hand or by rubbing with a paper towel. Cut beets into chunks. Transfer to a food processor or heavy-duty blender.
4. 4 Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until smooth and thoroughly combined. Taste and adjust seasoning if desired. Transfer to a serving bowl or platter. Sprinkle with pistachios and drizzle with olive oil. Serve with crackers, raw veggies or crispy pita wedges.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• ground beef
• ground pork
• bread crumb
• steak seasoning
• salt
• pepper
• garlic powder
• egg
• barbecue sauce
• grape jelly
• hot sauce

Instructions

1. 1 Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
2. 2 Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
3. 3 While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• eggplant
• garlic
• olive oil
• cumin
• cayenne pepper
• lemon
• tahini
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F.
2. 2 Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place the eggplant and garlic cloves in the center. Drizzle with olive oil and fold up the ends and the outside of the foil to create a foil packet.
3. 3 Put the foil packet on a cookie sheet and bake in the oven for 35 minutes.
4. 4 Transfer the cooked eggplant and garlic cloves to a food processor and add in the cumin, cayenne pepper, lemon juice, tahini and salt and pepper and pulse 7 to 8 times until slightly chunky.
5. 5 Optional Serving: Serve alongside warm pita bread.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• butternut squash
• olive oil
• sea salt
• black pepper
• creme fraiche
• paprika
• baguette
• radicchio
• balsamic glaze
• blue cheese

Instructions

1. 1 Preheat the oven to 425 degrees F. Line 2 baking sheets with Reynolds Wrap® Aluminum Foil. Set aside.
2. 2 Cut the squash in half lengthwise and remove the seeds. Brush the flesh with a thin coat of olive oil. Set the squash cut side up on the prepared tray. Sprinkle with salt and pepper and roast for 40 minutes until the squash is fork tender. Remove to cool completely.
3. 3 Once cool, scoop the flesh into a bowl. Add the creme fraiche, paprika, and a pinch each of salt and pepper. Mash with a fork until completely smooth. This much can be done up to three days in advance.
4. 4 Cut the baguette into 1/2-inch slices on a diagonal. Spread them on the second foil-lined baking sheet. Brush the tops with a thin coat of olive oil. Bake on the middle rack for 6 minutes until the edges are just browned.
5. 5 Cut the radicchio into thin ribbons. Toss with olive oil, balsamic glaze and a pinch of salt and pepper. Adjust seasoning and dressing to taste. Spread a couple tablespoons of the squash mash on top of each crostini. Top with the radicchio slaw and a sprinkle of blue cheese for garnish.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• cashew
• salsa
• red bell pepper
• nutritional yeast
• turmeric
• salt
• tortilla chip
• black bean chili
• avocado
• cilantro
• lime
• salt
• pico de gallo
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
5. 5 Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
6. 6 Bake in the preheated oven until hot, 10 to 15 minutes.
7. 7 Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
8. 8 Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
9. 9 Enjoy!

By Shannan Labrador

Ingredients

• ✓ aluminum foil
• port
• granulated sugar
• black pepper
• mint
• fig
• goat cheese
• cashew
• pistachio
• pecan
• butter
• salt
• black pepper
• chili powder

Instructions

1. 1 In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
2. 2 Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
3. 3 Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
4. 4 To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• pecan
• cream cheese
• garlic
• dill pickle
• cheddar cheese
• monterey jack cheese
• pimiento
• black pepper
• hot sauce
• cayenne pepper
• cracker
• radish
• celery
• carrot

Instructions

1. 1 Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7-10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet.
2. 2 In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days.
3. 3 Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you're ready to serve.
4. 4 Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• soy sauce
• green onion
• hoisin sauce
• vegetable oil
• white wine
• cornstarch
• sugar
• ginger
• garlic
• five-spice powder
• salt
• black pepper
• chicken breast
• peanut oil

Instructions

1. 1 Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
2. 2 Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
3. 3 Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
4. 4 Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.

By seanbhalliday

Ingredients

• ✓ aluminum foil
• peanut
• rice paper wrapper
• mint leaves
• cilantro
• pepper
• salt
• bell pepper
• carrot
• microgreen
• lettuce
• cucumber
• avocado
• lime
• cilantro
• thai basil
• lime
• rice vinegar
• sweet thai chili sauce
• ginger
• mango

Instructions

1. 1 Make dipping sauce: Combine mango, ginger, chili sauce, rice vinegar, and lime juice in a blender and blend until smooth. Add basil and cilantro and pulse until chopped. Pour into a small bowl, then cover and place in the refrigerator until serving.
2. 2 Make spring rolls: Squeeze a little lime juice over avocado slices. Create an assembly line of vegetables and herbs, so that they are all ready to go.
3. 3 Fill a shallow dish with warm water. Add rice paper sheet to warm water, one at a time, and let soak for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of rice wrapper, begin layering with 1 to 2 avocado slices, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle veggies with salt and pepper. Fold both ends to the center and roll sheet as tightly as possible without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap Aluminum Foil to keep spring rolls from drying out. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
4. 4 Serve spring rolls with mango dipping sauce and chopped peanuts.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• pan lining paper
• tomato
• salsa
• chili powder
• flour tortilla
• canola oil
• butternut squash
• sweet potato
• onion
• garlic
• black bean
• chicken
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap Pan Lining Paper, parchment side up. No need to grease dish.
2. 2 Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
3. 3 Stack tortillas; wrap tightly in Reynolds Wrap Aluminum Foil.
4. 4 Bake tortillas about 10 minutes or until warm.
5. 5 Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.
6. 6 Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.
7. 7 Bake, uncovered, about 20 minutes or until heated through.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• olive oil
• lime juice
• chili powder
• brown sugar
• cumin
• paprika
• garlic powder
• chicken breast tender
• red bell pepper
• yellow bell pepper
• onion
• jalapeno pepper
• sweet corn
• salt
• pepper

Instructions

1. 1 Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
2. 2 Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
3. 3 Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
4. 4 Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. 5 Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• beef flank steak
• lime juice
• vegetable oil
• chili powder
• salt
• cayenne pepper
• red sweet pepper
• yellow sweet pepper
• green sweet pepper
• onion
• garlic
• flour tortilla
• guacamole
• salsa
• sour cream

Instructions

1. 1 Place steak in a large resealable plastic bag. Add lime juice, oil, chili powder, salt, and cayenne pepper. Coat steak with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 to 60 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove meat from marinade and shake off excess. Discard marinade. Place meat in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Lift foil sides; double fold top and ends to seal packet, leaving room for heat circulation inside.
4. 4 Place peppers, onion, and garlic in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Repeat folding process to seal packet.
5. 5 Wrap tortillas tightly in heavy-duty aluminum foil.
6. 6 Bake steak and vegetables in foil packets in the preheated oven until steak reaches desired doneness, 145 degrees F (63 degrees C) for medium-rare, and vegetables are tender, 30 to 35 minutes. Add tortillas to the oven until heated through during the last 10 minutes of baking.
7. 7 Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape. Thinly slice steak.
8. 8 Fill warm tortillas with steak and vegetables. Top with guacamole, salsa, and sour cream.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• ground beef
• onion
• tomato
• green chile pepper
• black bean
• picante sauce
• taco seasoning
• cooking spray
• flour tortilla
• monterey jack cheese
• pepper jack cheese
• tortilla chip
• green onion
• cilantro
• sour cream

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Reduce heat to low and stir in diced tomatoes, black beans, picante sauce, and taco seasoning. Simmer until most of the liquid has evaporated, about 20 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
3. 3 Spread flour tortillas in the prepared baking dish, overlapping to cover the bottom and sides. Spread beef mixture over tortillas, and sprinkle with 3/4 cup Monterey Jack cheese, 3/4 cup pepper Jack cheese, and 1 1/2 cups crushed tortilla chips. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and discard foil. Sprinkle remaining Monterey Jack cheese, pepper Jack cheese, and crushed tortilla chips on top. Place back in the oven and bake, uncovered, until cheese is melted and bubbly, 8 to 10 minutes. Sprinkle with green onion and cilantro and serve with sour cream.

By hungrydad

Ingredients

• ✓ aluminum foil
• bacon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut a piece of heavy duty aluminum foil about twice as long as a rimmed baking sheet. Pinch and fold every inch or so of the foil to create ridges for the bacon to drain into while cooking.
3. 3 Place bacon side by side on the ridged foil.
4. 4 Bake in preheat oven to your desired level of doneness and a bit of foam forms on the surface, 25 to 30 minutes.

By John Mitzewich

Ingredients

• ✓ aluminum foil
• graham cracker
• milk chocolate candy bar
• marshmallow

Instructions

1. 1 Preheat grill to medium or preheat oven to 450 degrees F. For each s'more, top one graham cracker square with one candy bar half, one marshmallow and another graham cracker square. Repeat with remaining graham crackers, candy and marshmallows.
2. 2 Center s'mores individually on each sheet of Reynolds Wrap® Aluminum Foil.
3. 3 Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. 4 Grill 4 to 5 minutes in covered grill.
5. 5 OR Bake 4 to 5 minutes on a cookie sheet in oven.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• graham cracker
• chocolate
• mint chocolate ice cream

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Fold the Reynolds Wrap Aluminum Foil in half, making a rectangle, and place it onto the grill in the center.
3. 3 Place the graham crackers onto the foil and place the chocolate squares on top.
4. 4 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.
5. 5 Scoop some ice cream over top of one of the crackers with chocolate, and then top with the other cracker and chocolate. Serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• baking potato
• butter

Instructions

1. 1 Poke each potato several times all over with a fork. Smear each potato with 1 tablespoon of butter, then double wrap in aluminum foil.
2. 2 Bury potatoes in the hot coals of a campfire and cook until crispy on the outside and tender inside, about 30 to 60 minutes.

By Lowcountry Chef

Ingredients

• ✓ aluminum foil
• pork chop
• sweet potato
• onion
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay out two sheets aluminum foil large enough to hold 1/2 of the the ingredients. Place a pork chop on the center of each piece. Place 1/2 of the sweet potato, 1 slice of onion, and 1/2 of the apples over each pork chop. Fold up and seal each package.
3. 3 Bake in the preheated oven for 45 minutes, or until the potato is soft when pricked with a fork. Do not open packages while baking as this will allow the steam to escape and will dry out the pork chops. Also, be careful when opening as the steam can burn.

By Lara Robinson

Ingredients

• ✓ aluminum foil
• graham cracker
• chocolate
• ice cream

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Fold large sheet aluminum grill foil in half to make a rectangle about 8x11-inches; place onto center of the grill.
3. 3 Place 2 graham cracker squares in center of foil rectangle; place chocolate squares on top.
4. 4 Close the grill; cook on the preheated grill until chocolate has melted, 3 to 5 minutes. Transfer crackers to a plate using a spatula.
5. 5 Place ice cream onto chocolate; top with remaining cracker squares.

By Reynolds KitchensR