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Appetizer Veggie Pizza

Ingredients
Reynolds® Parchment Paper
Reynolds® Clear or Color Plastic Wrap
1package (about 10 oz.) refrigerated pizza dough or crescent rolls
1package (8 oz.) cream cheese, softened
1/4cup mayonnaise
2teaspoons Italian seasoning
1/2teaspoon each garlic salt onion powder
2cups assorted chopped vegetables including red and yellow bell peppers, cucumber and broccoli flowerets
1/4cup matchstick or shredded carrots
Directions

PREHEAT oven to 400°F. Line a cookie sheet with Reynolds Parchment Paper.

PRESS pizza dough into 10-inch round on parchment-lined cookie sheet. Prick dough with fork.

BAKE 14 to 17 minutes or until golden brown. Cool. Slide pizza crust onto 12-inch round serving platter.

COMBINE softened cream cheese, mayonnaise and seasonings in small bowl; mix well. Spread cream cheese mixture over pizza crust. Top with chopped vegetables. Sprinkle with matchstick carrots.

COVER pizza with a long sheet of Reynolds Plastic Wrap; stretch and tuck under the platter to seal. Refrigerate at least 1 hour until chilled. If there are leftovers, rewrap with same plastic wrap.

REYNOLDS KITCHENS TIP:
To make this recipe in a hurry, purchase fresh pre-cut vegetables from a salad bar and substitute 1 (8 oz.) container garden vegetable cream cheese for the plain cream cheese, Italian seasoning, garlic salt and onion powder.

Chicken with Peanut Sauce

Ingredients
Reynolds® Parchment Paper
1/3cup teriyaki sauce
1/4cup creamy peanut butter
1/4teaspoon crushed red pepper flakes
1/4teaspoon ground ginger
1lb. boneless, skinless chicken breast halves, cubed
1 1/2cups fresh snow peas OR sugar snap peas
1cup coarsely shredded carrots Hot cooked whole wheat OR regular spaghetti Sliced green onions
Directions

PREHEAT oven to 400°F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Unfold.

COMBINE teriyaki sauce, peanut butter, red pepper flakes and ginger in small bowl until well blended. Stir in chicken.

DIVIDE chicken evenly on one-half of each sheet near crease. Arrange snow peas and carrots on top of chicken in an even layer.

FOLD over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 4 packets. Place parchment packets on large cookie sheet.

BAKE 15 to 17 minutes. Place parchment packets on dinner plates. Carefully cut an X in top of each packet to allow steam to escape. Serve with pasta and garnish with green onions, if desired.

Chocolate Chip Shortbread Cookies

Ingredients
Reynolds® Parchment Paper
1cup (2 sticks) butter, softened (no substitutes)
1/2cup brown sugar
1teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
2cups flour
1/4cup Argo® Corn Starch
1/2cup miniature chocolate chips
1tablespoon sugar
Directions

PREHEAT oven to 300° F. Line 2 cookie sheets with Reynolds Parchment Paper.

MIX butter, brown sugar and vanilla using an electric mixer. Gradually blend in flour and corn starch. Add chocolate chips.

FORM dough into 1-inch balls and place on parchment-lined cookie sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.

BAKE 25 to 30 minutes, or until bottoms begin to brown.

COOL 5 minutes. Slide parchment with cookies onto a wire rack to cool completely. Lightly sprinkle additional sugar on top of cookies while cooling, if desired.

RECIPE NOTE: For European-style shortbread, turn dough onto lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle, measuring 11 x 8 inches. Cut dough unto 2 x 1-inch strips. Place strips 1 inch apart on parchment-lined cookie sheets. Prick with a fork and bake as above.

Number of Servings: 3 1/2 dozen cookies

Flourless Chocolate Cupcakes

Ingredients
Reynolds® StayBrite® Baking Cups
4squares semisweet chocolate
1/2cup butter
3eggs
3/4cup sugar
1/2cup unsweetened cocoa powder
1teaspoon vanilla extract
Whipped Cream
Strawberries, sliced
Directions

PREHEAT oven to 350°F. Place Reynolds Baking Cups in muffin pans or on a cookie sheet; set aside.

PLACE semisweet chocolate and butter in a microwave-safe bowl. Using 50% power and stirring once, microwave 1 ½ to 2 minutes or until melted. Stir to blend.

BEAT eggs with electric mixer in medium bowl until light yellow, about 30 seconds to 1 minute. Add sugar, cocoa powder and vanilla extract. Beat until blended, about 1 minute.

ADD melted chocolate and butter to egg mixture. Beat until blended, about 30 seconds. Spoon batter into baking cups, filling about 2/3 full.

BAKE 15 to 18 minutes or just until set. Cool in pan 5 minutes. Tops may crack and sink slightly in center. Makes 12 cupcakes.

PIPE whipped cream on top of cupcakes.

TOP with sliced strawberries.

Very Berry Cupcakes

Ingredients
Reynolds® StayBrite® Baking Cups
1package (18.25 ounces) strawberry cake mix
1container (12 oz.) ready-to-spread white frosting
1pint fresh raspberries
Red food coloring
Directions

PREHEAT oven to 350°F.

PLACE Reynolds Baking Cups in muffin pans; set aside.

BEAT eggs with electric mixer in medium bowl until light yellow, about 30 seconds to 1 minute. Add sugar, cocoa powder and vanilla extract. Beat until blended, about 1 minute.

PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.

BAKE following package directions (18 to 22 minutes). Cool. Makes 12 cupcakes.

TINT frosting pink. Spread the top of each cupcake with tinted frosting.

SPOON the tinted frosting into a pastry bag fitted with a small star tip.

PIPE a decorative edge around the edge of each cupcake and fill in with some more frosting.

ADD 4 to 6 raspberries in the center of each cupcake.

Apple Yogurt Muffins

Ingredients
Reynolds® StayBrite® Baking Cups
MUFFINS:
2cups flour
1/2cup sugar
1tablespoon baking powder
1/2teaspoon salt
1/4teaspoon ground cinnamon
1carton (8 oz.) lowfat vanilla yogurt
1egg
1/4cup vegetable oil
2tablespoons lowfat milk
3/4cup peeled and chopped apples
1/3cup raisins (optional)
TOPPING:
2tablespoons flour
2tablespoons sugar
1tablespoons sugar
1/2teaspoon ground cinnamon
Directions

PREHEAT oven to 400°F. Place Reynolds Baking Cups in a muffin pan; set aside.

COMBINE topping ingredients until crumbly; set aside.

MAKE muffins
1. Combine flour, sugar, baking powder, salt and cinnamon in large bowl.
2. Beat together yogurt, egg, oil and milk in small bowl. Add to flour mixture; stir just until dry ingredients are moistened.
3. Gently stir in apples and raisins. Spoon batter into baking cups, filling even with top of baking cups. Sprinkle topping over each muffin.

BAKE 23 to 25 minutes or until golden brown. Cool in pan.

Chocolate Pretzel Treat Cups

Ingredients
Reynolds Wrap® Heavy Duty Aluminum Foil
18 Reynolds® StayBrite® Baking Cups
3cups toasted whole grain oat cereal
3cups miniature pretzel twists
2cups miniature cinnamon flavored bear-shaped graham snacks
1/2cup maple-flavored pancake syrup
2tablespoons melted margarine or butter
1teaspoon ground cinnamon
1package (14.5 oz.) candy coated plain chocolate candies
Directions

PREHEAT oven to 275° F. Line a 15 1/2 x 10 1/2 x 1 inch baking pan with Aluminum Foil; set aside.

COMBINE cereal, pretzels and graham snacks in a large bowl. Combine syrup, butter and cinnamon. Pour over cereal mixture, tossing to coat. Spread cereal mixture in foil lined pan. Bake 45 minutes. Cool mixture in baking pan on wire rack. Lift foil to break mixture apart. Stir in chocolate candies.

PLACE a heaping 1/2 cup mixture into Reynolds® Baking Cups.

Caramel Apple Cupcake

Ingredients
24 Reynolds® StayBrite™ Baking Cups
1package (18.25 oz./517 g) yellow cake mix
1container (16 oz./454 g) ready-to-spread vanilla frosting
3bags (2.5 ounces each) dried apple chips
1/2cup (125 mL) caramel sauce
Directions

PREHEAT oven to 350°F/180°C.

PLACE Reynolds StayBrite Baking Cups in muffin pans; set aside. PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.

BAKE following package directions (17 to 23 minutes). Cool

SPREAD the top of each cupcake with vanilla frosting.

ARRANGE apple chips, starting at the outer edge of cupcake, rough side in, to look like the petals of a flower. Break up the chips if they seem too large.

SPOON caramel sauce into a resealable bag.

JUST BEFORE SERVING snip a small corner from the bag with scissors and drizzle the tops of the cupcakes with caramel sauce.