aluminum foil

Make the evening extra special with Herb and Orange Roasted Turkey Breast. This roasted turkey breast is flavored with a blend of herbs and orange zest.

Herb and Orange Roasted Turkey Breast

butter

garlic,

oregano leaves

cumin

onion powder

orange

Tbsp. KRAFT Grated Parmesan Cheese

Tbsp. finely chopped fresh parsley

turkey breast (6 lb.)

Melt butter in small saucepan on medium heat. Add next 5 ingredients; cook and stir 3 min. or until garlic is golden brown. Transfer to small bowl; cool 10 min. Stir in cheese and parsley.

Spread herb mixture over turkey breast and under skin. Place turkey on rack in roasting pan; cover loosely with foil.

Bake 1 hour 45 min. to 2 hours or until turkey is done (165ºF), basting occasionally with pan juices.

Sweeten up everyone's day when you make a batch of delicious BAKER'S ONE BOWL Brownies. This easy-to-make BAKER'S ONE BOWL Brownies recipe is perfect for potlucks, dinner parties, family gatherings and more.

Baker'S One Bowl Brownies

pkg. (4 oz.) BAKER'S Unsweetened Chocolate

sugar

eggs

vanilla

flour

PLANTERS Pecans

BAKER'S ONE BOWL Brownies

Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

Be the hero of the dinner party with BAKER'S Chocolate &amp; Bacon Truffles! Guests will be impressed with these uniquely sweet and savory bacon truffles.

Baker'S Chocolate &Amp; Bacon Truffles

OSCAR MAYER Thick Cut Bacon

brown sugar

whipping cream

pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, chopped

Tbsp. butter, softened

corn syrup

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

BAKER'S Chocolate &amp; Bacon Truffles

Place bacon in single layer on foil-covered rimmed baking sheet; sprinkle with sugar. Bake 20 to 22 min. or until bacon is crisp. Drain bacon on paper towels. Discard all but 1 Tbsp. drippings from baking sheet; reserve for later use.

Bring cream to boil in medium saucepan on medium heat; remove from heat. Add next 3 ingredients; stir until chocolate is completely melted and mixture is well blended. Crumble bacon. Add 1/2 cup to chocolate mixture; mix well. Freeze 1 to 2 hours or until firm.

Roll chocolate mixture into 24 balls; place on waxed paper-covered rimmed baking sheet. Freeze 20 min.

Melt semi-sweet chocolate as directed on package. Stir in reserved bacon drippings. Dip chocolate balls, 1 at a time, in semi-sweet chocolate mixture, turning to evenly coat each ball. Return to prepared baking sheet. Drizzle with any remaining melted chocolate. Sprinkle with remaining bacon. Refrigerate 30 min. or until chocolate coating is firm.

Discover the only lasagna recipe you'll ever need! Watch our video to learn how to make this meaty, cheesy, crowd-pleasing Simply Lasagna Recipe tonight.

Simply Lasagna Recipe

lb. lean ground beef

egg, beaten

container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese

parsley

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

KRAFT Grated Parmesan Cheese, divided

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

water

lasagna noodles, uncooked

Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.

Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.

Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.

Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

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Made with a round sourdough bread loaf, these Cheesy Bread Pulls are a neat way to present friends and family with garlicky, bacon-studded goodness.

Cheesy Bread Pulls

sourdough bread loaf (1 lb.)

pkg. (8 oz.) KRAFT Big Slice Mild Cheddar Cheese Slices

OSCAR MAYER Bacon, crumbled

butter, melted

Tbsp. KRAFT Zesty Italian Dressing

green onion, thinly sliced

Use serrated knife to make vertical cuts, 1 inch apart, in top of bread loaf, being careful to not cut through to bottom of loaf. Turn bread 1/4 turn; repeat cuts.

Cut each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.

Mix remaining ingredients until blended; drizzle over bread. Wrap with Reynolds Wrap® Aluminum Foil; place on baking sheet.

Bake 25 min. or until heated through, unwrapping bread after 15 min.

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Add a flavor kick to breaded chicken in this spicy barbecue chicken with SHAKE 'N BAKE! SHAKE 'N Bake Spicy Barbecue Chicken is an easy-to-prepare recipe.

SHAKE 'N BAKE Spicy Barbecue Chicken

KRAFT Thick & Spicy Barbecue Sauce

Tbsp. GREY POUPON Dijon Mustard

pouch SHAKE 'N BAKE Chicken Coating Mix

garlic powder

chicken breasts (2 lb.)

Preheat oven to 400°F. Mix barbecue sauce and mustard in pie plate or shallow dish; set aside. Mix coating mix and garlic powder in separate pie plate or shallow dish.

Dip chicken in barbecue sauce mixture, then in coating mixture, turning over to evenly coat both sides. Place in single layer in foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture.

Bake 20 min. or until chicken is cooked through.

Please the whole crowd with these Bacon-Wrapped Hot Dog Bites. These Bacon-Wrapped Hot Dog Bites are Baked with sugar and spice and everything nice.

Bacon-Wrapped Hot Dog Bites

OSCAR MAYER Bacon,

OSCAR MAYER Wieners,

red pepper (cayenne)

Wrap 1 bacon piece around each wiener piece; roll in combined sugar and pepper to evenly coat.

Place, seam-sides down, in foil-lined rimmed baking sheet.

Bake 22 to 24 min. or until bacon is crisp and golden brown, turning after 12 min.

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Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.

PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

graham cracker crumbs

sugar, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided

blackberries

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.

Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.

Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

As if cheesecake isn't tempting enough, this potluck all-star sports a layer of whipped topping and 3 cups of fresh fruit bursting with flavor.

Fruity Cheesecake

vanilla wafers,

Tbsp. butter or margarine, melted

Tbsp. sugar

Tbsp. flour

Sour Cream

pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

thawed COOL WHIP Whipped Topping

strawberries and sliced peeled kiwis

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.

Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.

Layer shortbread cookies with deliciousness to create these Chocolate-Caramel Cookie Bars! Our Chocolate-Caramel Cookie Bars are like a favorite candy bar.

Chocolate-Caramel Cookie Bars

35 square shortbread cookies

pkg. (11 oz.) KRAFT Caramel Bits

Tbsp. milk

BAKER'S Semi-Sweet Chocolate

BAKER'S White Chocolate

Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.

Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.

Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.

Let stand 2 hours before cutting into bars.

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A delicious nut crust, topped with a creamy caramel layer is a hand-held version of everyone's favorite dessert.

Caramel Cheesecake Bars

vanilla wafers, crushed (about 1-1/2 cups)

PLANTERS Pecans, divided

butter or margarine, melted

pkg. (11 oz.) KRAFT Caramels

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine wafer crumbs, 1/2 cup nuts and butter; press onto bottom of prepared pan. Refrigerate until ready to use.

Microwave caramels and cream in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring after each minute; pour over crust.

Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; sprinkle with remaining nuts.

Bake 30 to 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove dessert from pan before cutting into bars.

Put some sass into that tailgate menu with Sassy Tailgate Sandwiches Recipes! This video shows you how to make ham and cheese Sassy Tailgate Sandwiches Recipe with some serious 'tude.

Sassy Tailgate Sandwiches Recipe

pkg. (12 count) Hawaiian sweet rolls

Gruyere cheese

tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

Tbsp. LEA & PERRINS Worcestershire Sauce

KRAFT Grated Parmesan Cheese

onion

Cut rolls in half; place roll bottoms in 13x9-inch pan.

Spread cream cheese spread onto cut sides of roll tops; place over sandwiches in pan.

Mix butter, Worcestershire sauce, Parmesan and onion; drizzle over sandwiches. Cover with foil. Let stand 20 min. (You can make these sandwiches ahead of time and refrigerate overnight.)

Heat oven to 350ºF. Bake sandwiches, covered, 20 min. or until heated through.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=2189147798001&amp;autoplay=true

Transform yellow cake mix into scrumptious Apple-Cranberry Crumb Bars and add chopped Gala apples and fresh or frozen cranberries. These tasty crumb-topped bars are the perfect autumn treat. Make Apple-Cranberry Crumb Bars for your next celebration!

Apple-Cranberry Crumb Bars

pkg. (2-layer size) yellow cake mix

eggs, divided

cinnamon

Gala apples, peeled, chopped

cranberries

Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix, 1 egg and cinnamon; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.

Beat cream cheese and sugar with mixer until blended. Add remaining egg; mix well. Spread over crust; top with fruit. Pinch small pieces of remaining dough between your fingers; press lightly into cream cheese layer.

Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars.

It's an extravaganza of pound cake, cherry pie filling and chocolate curls. But this awesome poke cake qualifies as easy; it starts with a frozen cake.

1-2-3 Cherry Poke Cake

(16 oz.) frozen pound cake, thawed

pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

thawed COOL WHIP Whipped Topping, divided

cherry pie filling, divided

Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.

Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate. (See tip.)

Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls.

A cookie crust is topped with layers of creamy peanut butter and chocolate—elevating these squares from a candy store favorite to an elegant delight.

Peanut Butter Cup Squares

peanut butter sandwich cookies, divided

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

peanut butter

milk

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.

Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.

Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.

You don't have to be a baker to make these bars! If you can crush peanut butter cookies and sprinkle chocolate and coconut on things—you've got it made.

Easy Chocolate-Peanut Butter Cookie Bars

BAKER'S ANGEL FLAKE Coconut

(14 oz.) sweetened condensed milk

Line 13x9-inch pan with foil, with ends of foil extending over sides. Place butter in prepared pan; bake 5 min. or until melted.

Crush 12 cookies; sprinkle over butter. Top with coconut and milk. Coarsely chop remaining cookies; sprinkle over milk. Top with chocolate.

Bake 25 to 30 min. or until lightly browned. Cool completely Use foil handles to lift dessert from pan before cutting into bars.

We're fans of all kinds of shortbread! But this one, made with lightly toasted coconut, is our new favorite.

Coconut Shortbread

butter, softened

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), lightly toasted

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.

Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in vanilla. Gradually add flour, beating well after each addition. Stir in coconut.

Press coconut mixture onto bottom of prepared pan. Pierce with fork at 1-inch intervals all the way through to bottom of pan.

Bake 20 to 25 min. or until lightly browned. Cool 5 min.

Run small knife around edges of pan to loosen shortbread. Use foil handles to remove shortbread from pan. Cut warm shortbread into 16 bars. Cool completely.

It doesn't get much better than this: Fudgy chocolate brownies are topped with peppermint-spiked frosting and melty sweetened BAKER'S chocolate.

BAKER'S® Easy Minty Brownies

(2 sticks) butter

peppermint extract

(16 oz.) ready-to-spread vanilla frosting

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave unsweetened chocolate and 3/4 cup of the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour; mix well. Spread into prepared pan.

Top 35 aluminum foil recipes from across the web

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Top 35 aluminum foil recipes from across the web

The most viewed aluminum foil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herb and Orange Roasted Turkey Brea...

Baker'S One Bowl Brownies

Baker'S Chocolate &Amp; Bacon Truff...

Simply Lasagna Recipe

Cheesy Bread Pulls

SHAKE 'N BAKE Spicy Barbecue Chicke...

Bacon-Wrapped Hot Dog Bites

PHILADELPHIA New York-Style Sour Cr...

Fruity Cheesecake

Chocolate-Caramel Cookie Bars

Caramel Cheesecake Bars

Sassy Tailgate Sandwiches Recipe

Apple-Cranberry Crumb Bars

1-2-3 Cherry Poke Cake

Peanut Butter Cup Squares

Easy Chocolate-Peanut Butter Cookie...

Coconut Shortbread

BAKER'S® Easy Minty Brownies

Peanut Butter Layered Brownies

Cappuccino-Cream Cheese Brownies

BAKER'S ONE BOWL Easter Egg Brownie...

Seattle Latte Brownies

Divine Truffle Brownies

Raspberry-Chocolate Brownies

Cupid's Heart Shaped Brownies

Layered Cheesecake Brownies

Chocolate-Swirl Brownies

Chocolate Brownie Pizza

Chocolate-Coffee Cheesecake Brownie...

Chocolate-Honey Brownie Bars

Almond Macaroon Brownies

Easy Roasted Beets and Carrots

Freestyle Apple Tart

Quick Hawaiian Pork &quot;Kabob&quo...

The Best Cheesy Au Gratin Potatoes ...

The most viewed aluminum foil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Quick Hawaiian Pork "Kabob&quo...