Type what you have

Ingredients

• ✓ parchment paper
• water
• yeast
• bread flour
• salt
• water
• sesame seed

Instructions

1. 1 Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
2. 2 Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
3. 3 Cover container with the lid. Let dough rise at room temperature for 1 hour.
4. 4 Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
5. 5 Dust a clean work surface with flour. Fold dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
6. 6 Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
7. 7 Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
8. 8 Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

By nch

Ingredients

• ✓ parchment paper
• bread flour
• sugar
• cinnamon
• salt
• instant yeast
• water
• raisin
• bread flour

Instructions

1. 1 Stir together 3 cups flour, sugar, cinnamon, salt, and yeast in a large bowl. Pour in warm water and stir until flour is incorporated and a shaggy, wet dough forms. Stir in raisins until evenly distributed.
2. 2 Cover the bowl with plastic wrap and place in a warm, draft-free space or in the oven with the oven light on for 30 minutes.
3. 3 Sprinkle a clean work surface with 1 tablespoon flour. Scrape dough out onto the prepared surface and use a bench scraper to fold dough over onto itself several times, incorporating most of the flour into dough. Rinse and dry the bowl.
4. 4 Cut parchment paper into a liner for the bowl, folding so that it sits flat against the bowl. Place dough onto the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
5. 5 Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C).
6. 6 Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
7. 7 Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from the oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

By Bren

Ingredients

• ✓ parchment paper
• russet potato
• canola oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
3. 3 Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
4. 4 Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
5. 5 Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
6. 6 Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

By John Mitzewich

Ingredients

• ✓ parchment paper
• beef liver
• whole wheat flour
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jellyroll pan with parchment paper.
2. 2 Place liver into a food processor; pulse until finely chopped. If you have room, add flour and eggs, and process until smooth. Otherwise, transfer to a bowl, and stir in flour and eggs using a wooden spoon. Spread evenly in the prepared pan.
3. 3 Bake in the preheated oven until center is firm, about 15 minutes. Cool in the pan, then cut into squares using a pizza cutter. The treats will have a consistency similar to a sponge. Store in a sealed container in the refrigerator.

By BARB MAXWELL

Ingredients

• ✓ parchment paper
• brownie mix
• caramel dessert topping
• semi-sweet chocolate chunk
• almond

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
2. 2 Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
3. 3 Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
4. 4 Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• butter
• semisweet chocolate chip
• miniature marshmallow
• coconut

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a 2 ½ quart glass or metal bowl. Place the bowl over a 3-quart saucepan of gently boiling water (upper bowl should not touch water). Cook over the simmering water until butter is melted.
3. 3 Add chocolate chips; stir until melted, then remove from heat. Let cool 10 minutes at room temperature, stirring occasionally.
4. 4 Add marshmallows to melted chocolate; gently stir to coat.
5. 5 Place two 15x18-inch pieces of parchment paper on work surface. Place half of the chocolate-marshmallow mixture onto the middle of each piece of parchment and shape into a 12-inch long log using a rubber spatula.
6. 6 Wrap logs tightly in the parchment and transfer to refrigerator; chill logs for 30 minutes.
7. 7 Place two new 15x18-inch pieces of parchment paper on work surface and sprinkle each with 1 cup flaked coconut. Carefully transfer chilled logs (they will still be soft) to the new pieces of parchment with coconut.
8. 8 Roll logs in coconut and gently press to fully cover outside and sides.
9. 9 Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours up to overnight.
10. 10 When well chilled, cut into 1/2-inch thick slices.

By Martha

Ingredients

• ✓ parchment paper
• bamboo skewer
• corn bread mix
• milk
• egg
• sugar
• hot dog

Instructions

1. 1 Cut soaked bamboo skewers in thirds. Cut a piece of parchment paper to fit the bottom of the air fryer basket.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Whisk together corn bread mix, milk, egg, and sugar in a bowl until smooth; pour into a tall glass.
4. 4 Insert a skewer into each hot dog piece. Remove the basket of the air fryer and place cut parchment paper on the bottom of the basket. Dunk 4 hot dogs in the glass with the batter and place on top of the parchment paper alternating direction of the stick ends.
5. 5 Cook in the preheated air fryer without flipping for 8 minutes or until desired brownness. Transfer to a plate and repeat with remaining hot dogs.

By Soup Loving Nicole

Ingredients

• ✓ parchment paper
• hamburger bun
• butter
• ground beef
• salt
• american cheese
• burger toppings

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Set a cast iron flat-top griddle or large cast iron skillet onto the grill and preheat until smoking.
2. 2 Spread butter on the inside of the buns and toast on the flat-top until lightly browned. Set aside.
3. 3 Form meat into 8 loosely-packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly. Place each ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are criss-crossed to get proper leverage as you press down. You may also use the bottom of small skillet. Sprinkle the meat with salt.
4. 4 Grill for about 45 seconds, until the edges are dark brown and the centers are a light pink color. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Move each stack to a bun and serve with your favorite toppings.

By France Cevallos

Ingredients

• ✓ parchment paper
• bread
• egg
• milk
• vanilla extract
• cinnamon
• nutmeg

Instructions

1. 1 Cut each slice of bread into thirds to make sticks. Cut a piece of parchment paper to fit the bottom of the air fryer basket.
2. 2 Preheat air fryer to 360 degrees F (180 degrees C).
3. 3 Stir together eggs, milk, vanilla extract, cinnamon, and nutmeg in a bowl until well combined. Dip each piece of bread into egg mixture, making sure each piece is well submerged. Shake each bread stick to remove excess liquid and place in a single layer in the air fryer basket. Cook in batches, if necessary, to avoid overcrowding the fryer.
4. 4 Cook for 5 minutes, turn bread pieces, and cook for an additional 5 minutes.

By bdweld

Ingredients

• ✓ parchment paper
• butter
• lemon juice
• garlic granule
• salt
• shrimp
• parmesan cheese

Instructions

1. 1 Place melted butter in a medium bowl. Mix in lemon juice, garlic granules, and salt. Add shrimp and toss to coat.
2. 2 Line air fryer basket with perforated parchment paper. Place shrimp in the air fryer basket and sprinkle with Parmesan cheese.
3. 3 Cook shrimp in the air fryer at 400 degrees F (200 degrees C) until shrimp are bright pink on the outside and the meat is opaque, about 8 minutes.

By thedailygourmet

Ingredients

• ✓ parchment paper
• potato
• salt
• black pepper
• basil
• onion
• chicken leg
• pesto

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning.
3. 3 Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper.
4. 4 Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet.
5. 5 Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.

By Elena Alba

Ingredients

• ✓ parchment paper
• bread flour
• salt
• active dry yeast
• sugar
• water
• cooking spray
• olive oil

Instructions

1. 1 Whisk flour and salt together in a large bowl; set aside.
2. 2 Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes.
3. 3 Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray.
4. 4 Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours.
5. 5 Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes.
6. 6 While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes.
7. 7 Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.

By Nicole McLaughlin

Ingredients

• ✓ parchment paper
• butter
• white sugar
• egg
• oat
• all-purpose flour
• vanilla extract
• salt
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Heat butter in a microwave-safe bowl in the microwave until melted.
3. 3 Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla, salt, and baking powder.
4. 4 Drop spoonfuls of dough 3 inches apart onto the prepared baking sheet as the dough will spread.
5. 5 Bake in the preheated oven until edges are golden brown, about 8 minutes.
6. 6 Let cookies cool completely before removing them from the baking sheet.

By Dustin Poh

Ingredients

• ✓ parchment paper
• zucchini
• yellow squash
• onion
• red bell pepper
• olive oil
• italian seasoning
• salt
• pepper
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C) with rack in top position. Line a baking sheet with parchment paper.
2. 2 Place zucchini, yellow squash, onion, and bell pepper in a large bowl. Add olive oil, 2 teaspoons Italian seasoning, salt, and black pepper; toss to coat.
3. 3 Spread vegetables in a single layer on the prepared baking sheet; season with Italian seasoning.
4. 4 Bake in the preheated oven on the top rack until vegetables are crisp-tender, about 15 minutes; squeeze with lemon juice before serving.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• butter
• garlic
• parsley
• sage
• rosemary
• thyme
• salt
• aluminum foil

Instructions

1. 1 Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
2. 2 Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
3. 3 Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
4. 4 Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
5. 5 Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
6. 6 Return to the refrigerator until firmed up, about 40 minutes.
7. 7 Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

By Bibi

Ingredients

• ✓ parchment paper
• morel mushroom
• salt
• black pepper
• halibut fillet
• butter
• garlic scape
• thyme
• canola oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
3. 3 Sprinkle halibut fillets with salt and black pepper on both sides.
4. 4 Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
5. 5 Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
6. 6 Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
7. 7 Open the heart shapes; brush right sides of the hearts with canola oil.
8. 8 Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
9. 9 Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
10. 10 Leave about 1/4 inch of the bottom point unfolded.
11. 11 Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
12. 12 Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
13. 13 Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
14. 14 To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.

By doch83

Ingredients

• ✓ parchment paper
• butter
• granulated sugar
• baking powder
• salt
• egg
• milk
• vanilla
• all-purpose flour
• vanilla frosting
• food coloring

Instructions

1. 1 Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
2. 2 Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
3. 3 Roll half the dough at a time between two sheets of parchment paper to 1/8- to 1/4-inch thickness. Using a 2 1/2-inch heart-shape cookie cutter, cut out cookie shapes, re rolling dough as needed until all the dough is cut out. Place shapes 1 inch apart on prepared cookie sheets.
4. 4 Bake 6 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer the parchment paper with baked cookies to wire racks and let cool. Once cooled, slide the parchment paper onto a work surface.
5. 5 Tint frosting as desired with food coloring. Frost cookies with one color and use another color to pipe a message over the frosted cookies.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• peppermint extract
• all-purpose flour
• powdered sugar

Instructions

1. 1 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. 2 Cover and chill for 2 to 24 hours or until dough is easy to handle.
3. 3 Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
4. 4 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• peppermint extract
• all-purpose flour
• powdered sugar

Instructions

1. 1 Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
2. 2 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. 3 Cover and chill for 2 to 24 hours or until dough is easy to handle.
4. 4 Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
5. 5 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• shrimp
• all-purpose flour
• garlic powder
• salt
• egg
• coconut
• panko bread crumb
• olive oil
• cooking oil
• sweet chili sauce
• apricot preserves

Instructions

1. 1 Line a baking sheet with Reynolds Parchment Paper. Set aside.
2. 2 Rinse shrimp in cold water and pat dry with paper towels. Set aside.
3. 3 Set up 3 shallow bowls. Stir together flour, garlic powder, and salt in the first bowl until well combined. Lightly beat eggs with a fork in the second bowl until smooth. Combine coconut flakes and panko bread crumbs in the third bowl.
4. 4 Dredge shrimp in flour mixture, then dip in beaten egg, allowing excess to drip back into the bowl. Press into coconut mixture using your hands to coat evenly. Transfer to the prepared baking sheet and repeat with remaining shrimp.
5. 5 Place a large nonstick pan over medium heat and add enough oil to generously cover the bottom. Add shrimp to hot oil in batches and cook undisturbed for 2 to 3 minutes. Flip and cook until golden brown on the other side and shrimp is firm and pink, about 2 minutes more. Do not overcrowd the pan.
6. 6 Make sauce: Stir together sweet chili sauce and apricot preserves in a small bowl until well combined. Serve with coconut shrimp.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• slow cooker liner
• cream cheese
• prepared cheese product
• broccoli
• salsa
• vegetable protein bits
• yukon gold potato
• chili powder
• black pepper
• milk

Instructions

1. 1 For the Broccoli Cheese Dip: Place Reynolds KITCHENS® Slow Cooker Liner inside a 1 1/2- or 2-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine cream cheese, cheese product, broccoli, salsa, and bacon-flavored bits; add to slow cooker.
2. 2 Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours.
3. 3 Potato Dippers: Cut potatoes into 1/4-inch-thick slices. Place slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes.
4. 4 Preheat oven to 425 degrees F. Line a baking sheet with Reynolds KITCHENS® Pop-Up Parchment Sheet.
5. 5 Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Sprinkle with chili powder and black pepper. Bake potatoes 20 to 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.
6. 6 Stir dip before serving. Stir in some milk for a thinner consistency, if you like. Serve with Potato Dippers.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• salt
• black pepper
• paprika
• brown sugar
• onion powder
• garlic powder
• cayenne pepper
• pork shoulder roast
• aluminum foil

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
3. 3 Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.
4. 4 Cut a 4-foot piece of unbleached parchment. Place roast at one end and roll roast tightly in the parchment. Cut a second piece of parchment and roll the roast, positioning it in the opposite direction before rolling.
5. 5 Cut a long piece of heavy duty aluminum foil and tightly wrap the parchment-wrapped roast. Wrap the roast in a second piece of foil, and then a third, rotating the position of the roast each time. Place wrapped roast in a roasting pan with folded edges facing up to minimize leaking.
6. 6 Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
7. 7 Remove pan from oven and allow the wrapped roast to rest at least 1 hour before unwrapping. Brush roast with accumulated juices in the parchment paper.

By John Mitzewich

Ingredients

• ✓ parchment paper
• garlic powder
• paprika
• mustard
• parsley
• salt
• black pepper
• olive oil
• chicken breast
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix garlic powder, paprika, mustard, parsley, salt, and pepper in a small bowl. Rub all sides of each chicken breast in olive oil and coat all sides with the spice rub. Place on a baking sheet. Top each breast with 1 tablespoon of butter. Cover each breast with parchment paper and tuck the paper underneath, creating a sealed pouch.
3. 3 Bake until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the oven and let rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ parchment paper
• flour
• baking soda
• salt
• cinnamon
• butter
• brown sugar
• granulated sugar
• egg
• vanilla extract
• semi-sweet chocolate chip
• nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with Reynolds parchment paper; set aside.
2. 2 Combine flour, baking soda, salt, and cinnamon on another sheet of Reynolds parchment paper; set aside.
3. 3 Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in eggs and vanilla.
4. 4 Gradually add flour mixture to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop rounded tablespoons of dough onto the prepared cookie sheets.
5. 5 Bake in the preheated oven until golden, 10 to 12 minutes. Cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• flour
• baking powder
• salt
• butter
• sugar
• egg
• lemon extract
• sprinkle
• powdered sugar
• milk

Instructions

1. 1 Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
2. 2 Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
3. 3 Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.
4. 4 Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
5. 5 Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
6. 6 Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
7. 7 Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• all-purpose flour
• rolled oat
• baking soda
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• semisweet chocolate chip
• white chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
2. 2 Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.
3. 3 Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)
4. 4 Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• all-purpose flour
• cocoa powder
• salt
• butter
• powdered sugar
• hazelnut extract
• vanilla extract
• egg
• semisweet chocolate chip
• chocolate-hazelnut spread
• almond butter
• peanut butter

Instructions

1. 1 Line two cookie sheets with Reynolds® Parchment Paper; set aside.
2. 2 Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
3. 3 Cover and chill about 1 hour or until dough is easy to handle.
4. 4 Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.
5. 5 Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
6. 6 Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• shortening
• peanut butter
• brown sugar
• baking powder
• baking soda
• egg
• milk
• vanilla
• all-purpose flour
• cocoa powder
• granulated sugar
• dark chocolate kiss candy

Instructions

1. 1 Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
2. 2 Beat the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.
3. 3 Place the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.
4. 4 Bake 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• granulated sugar
• butter
• vanilla
• baking powder
• salt
• egg
• egg white
• apricot
• pistachio nut
• all-purpose flour
• cornmeal
• bittersweet chocolate
• shortening

Instructions

1. 1 Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
2. 2 Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
3. 3 Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
4. 4 Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
5. 5 Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
6. 6 Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
7. 7 Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• flour
• cocoa powder
• baking soda
• salt
• butter
• granulated sugar
• brown sugar
• egg
• dark baking chocolate
• plastic wrap
• peppermint ice cream
• peppermint candy

Instructions

1. 1 COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
2. 2 BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
3. 3 DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
4. 4 PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
5. 5 BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
6. 6 MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
7. 7 PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

By Reynolds KitchensR