Holiday Classics

peppermint cupcakes

For a modern take on a classic meal, check out the recipes in this slideshow! A simple switch, like turning sweet potatoes into chips, can do wonders in raising the wow factor at your holiday dinner. These Holiday Classics are easy, satisfying, and a cinch to serve.

  • Baked Homemade Sweet Potato Chips


    Prep Time:  5 minutes     Cook Time:  13-14 minutes     Makes:  4 Servings

    Served best warm and right out of the oven, sweet potato chips are a simple, wholesome snack your kids will love. Baking on aluminum foil ensures your chips won’t get stuck to the baking sheet—and clean up will be fast and easy!


    • 2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick using a mandolin, box grater or knife
    • 1 tablespoon extra-virgin olive oil
    • 2 teaspoons coarse salt
    • BBQ spice rub or Parmesan cheese (optional)


    1. PRE-HEAT oven to 450oF.
    2. LINE two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
    3. DIVIDE sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
    4. BRUSH both sides of sliced sweet potatoes with olive oil.


    1. Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
    2. SPRINKLE with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.

    REYNOLDS KITCHENS TIP: No more greasy pans with these Homemade Sweet Potato Chips! Use aluminum foil so your potatoes won’t stick. When you’re finished, just toss the foil for easy cleanup.

  • Grilled Pork Tenderloin & Vegetables


    Prep: 15 minutes Cook: 30-40 minutes Yield: 6 servings

    The whole family will love these made-to-order vegetable and pork medallion meals, perfectly seasoned and conveniently grilled in single-serving packets made with Aluminum Foil. Grilling with foil packets means moist and tender meat, flavorful veggies, and no mess to clean up!


    • 1/3 cup brown sugar
    • 2 teaspoons minced garlic
    • 1 teaspoon seasoned salt
    • 1 teaspoon paprika
    • 1/2 teaspoon black pepper
    • 2 pounds pork tenderloin
    • 4-6 medium potatoes, skin on, thinly sliced
    • 3 medium zucchini, sliced
    • 6 small sweet peppers, seeds removed and quartered
    • 1 large onion, cut into large slices
    • Olive oil
    • Salt and pepper, to taste


    1. PREHEAT grill to medium.
    2. COMBINE brown sugar, minced garlic, seasoned salt, paprika and black pepper in a small bowl; set aside. SLICE pork tenderloin into 1-inch medallions; set in a large baking dish. Generously rub each side of the pork slices with seasoning rub. Set aside.
    3. TEAR off 6 sheets (12x18 –inches each) of Reynolds® Wrap Aluminum Foil and set on a flat surface. Lay 2-3 pork medallions in the middle of one sheet of foil. Add one-sixth of the potatoes, zucchini, sweet peppers, and onions on top of pork. Drizzle vegetables with a small amount of olive oil and sprinkle with salt and pepper.
    4. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make six packets.


    1. Grill over medium to high heat. When grill is hot, ADD packets directly to the grill, meat-side down. Lower lid and cook for 10-15 minutes.
    2. TURN the packets over to cook vegetable-side down, with lid closed, for another 15 minutes.
    3. AFTER 20-25 minutes total cooking time, check for doneness by removing one packet onto a plate and. OPEN packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet.
    4. If additional time is needed, place packet back on the grill and continue cooking for another 5 minutes.
    5. SERVE: simply open packets and serve each individual portion on a plate.

    Reynolds Kitchen Tip: Grilling in aluminum foil packets results in moist and flavorful m

  • Holiday Peppermint Cupcakes


    Prep Time: 15 minutes     Cook Time: 19 minutes     Makes: 36 cupcakes

    Simple and seasonal, these cupcakes are perfect for your next holiday soiree.


    • 3 cups cake flour
    • 1/4 cup white chocolate, finely chopped
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 1 1/2 cups (3 sticks) unsalted butter, softened
    • 2 cups sugar
    • 6 large eggs
    • 1 cup buttermilk
    • 1 teaspoon peppermint extract     
    • 1 teaspoon pure vanilla extract
    • 2 cups of your favorite vanilla frosting
    • 1 cup crushed hard peppermint candies 


    1. PREHEAT oven to 350F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
    2. SIFT together the flour, white chocolate, baking powder, baking soda, and salt in a medium bowl; set aside.
    3. CREAM the butter and sugar in a large bowl on high speed until light and fluffy. Set mixer to low speed.  Add the eggs, buttermilk and peppermint and vanilla extracts. Mix until incorporated. Slowly add in the flour mixture until combined.
    4. SPOON batter into baking cups, filling about 2/3 full (about 3 tablespoons of batter).


    1. BAKE for 19 to 22 minutes, until the tops are brown and a toothpick comes out clean. Cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
    2. FROST cupcakes with vanilla frosting.
    3. SPRINKLE or dip frosted cupcakes with crushed hard peppermint candies.

    REYNOLDS KITCHENS TIP: Baking cups eliminate the need to grease muffin pans, saving time in the kitchen.  Plus, StayBrite colors won’t fade, so your cupcakes will look as festive as the rest of your holiday décor!

  • Salted Caramel Nut Brittle


    This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.

    Prep: 15 minutes

    Cook: 18 minutes


    • 1 cup butter
    • 1 cup sugar
    • 3 tablespoons water
    • 1 tablespoon light-color corn syrup
    • 1/3 cup lightly salted, roasted cashews, coarsely chopped
    • 1/3 cup almonds, toasted and coarsely chopped
    • ¼ cup roasted and salted pumpkin seeds
    • 2 tablespoons sesame seeds, toasted



    1. LINE a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.


    1. MELT the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290°F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer. 
    2. POUR into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
    3. SET baking pan on a wire rack. Cool completely and break into large pieces to serve.

    REYNOLDS KITCHENS TIP: Making a tasty treat like this one doesn’t have to drive you nuts when it’s time for cleanup! By using non-stick foil, you won’t have a sticky mess of a baking sheet to soak and scrub later. The brittle will break apart easily and turn out perfectly crispy and delicious.

    Number of Servings: 24

    Nutrition Facts (per serving) : 140 cal., 11 g total fat (5 g sat. fat), 20 mg chol., 87 mg sodium, 11 g carb., 1 g fiber, 9 g sugar, 2 g pro.

    Daily Values: 5% vit. A, 0% vit. C, 1% calcium, 2% iron

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