PREHEAT oven to 325°F. Line a pan that is at least 2 inches deep with Reynolds Wrap^® Heavy Duty Foil. Place ham in pan, cut side down, and tightly cover with foil.

COOK ham until meat thermometer reads 145°F, about 2 to 2 1/2 hours for an 8-pound ham.

PREPARE the glaze while the ham is cooking. Combine honey and crushed red peppers. Cook over medium heat, stirring often, until mixture comes to a boil. Remove from heat and reserve half of the mixture for serving.

BRUSH ham with remaining hot honey glaze every 15 minutes during the last hour of baking. Remove from oven and discard foil. Let ham rest for 10 minutes.

TRANSFER ham to a serving dish. Pour remaining hot honey on top. Dress the plate with red peppers, honeycombs and biscuits and serve immediately.

PREHEAT oven to 325°F. Line a pan that is at least 2 inches deep with Reynolds Wrap^® Heavy Duty Foil. Place ham in pan, cut side down, and tightly cover with foil.

COOK ham until meat thermometer reads 145°F, about 2 to 2 1/2 hours for an 8-pound ham.

PLACE hot sauce, sugar, lime juice and chipotle pepper flakes in a saucepan. Stir to combine. Cook, stirring often, until mixture comes to a boil. Remove from heat and keep covered until ready to use.

BRUSH ham with habanero glaze every 15 minutes during the last hour of baking. Remove from oven and discard foil. Let ham rest for 10 minutes.

COMBINE brown sugar, paprika, chipotle pepper flakes, garlic powder and chili lime salt.

TRANSFER ham to a serving dish. Evenly coat in finishing rub. Use toothpicks to skewer on jalapeno rings. Dress the plate with habaneros, jalapenos and roasted garlic.

PREHEAT oven to 325°F. Line a pan that is at least 2 inches deep with Reynolds Wrap^® Heavy Duty Foil. Place ham in pan, cut side down, and tightly cover with foil.

COOK ham until meat thermometer reads 145°F, about 2 to 2 1/2 hours for an 8-pound ham.

BRUSH ham with buffalo sauce every 15 minutes during the last hour of baking. Remove from oven and discard foil. Let ham rest for 10 minutes.

TRANSFER ham to a serving dish. Pour additional buffalo sauce over ham. Sprinkle with blue cheese crumbles and insert celery skewers into ham. Dress the plate with additional celery, blue cheese crumbles and ranch and blue cheese dressing and serve immediately.

Preheat grill to high (450-500°F) and place Reynolds Wrap^® Grill Bag on a tray with pre-cut vent and "This Side Up" facing up.

Open wide to fill and arrange peppers and onion evenly in bag. Top with chicken strips and sprinkle with fajita seasoning.

Fold bag 2 times to seal and slide bag onto grill. Close lid and grill for 8 minutes.

Carefully open bag using tongs and grilling gloves, turning up the bottom edge of bag to control juices from dripping onto grill. Stir ingredients with tongs. Leave bag open and continue grilling for 8-9 minutes in a closed grill, until chicken strips reach 170°F.

Scrunch bag closed and carefully slide onto tray. Unfold and open wide to serve. Spoon onto tortillas and top with your favorite toppings, enjoy!

To make beef fajitas, substitute 1 pound thinly sliced beef (skirt, flank or sirloin) for chicken. Cook 14-16 minutes or until beef is done.

Preheat grill to medium-high (400°F) and place Reynolds Wrap^® Grill Bag on a tray with pre-cut vent and "This Side Up" facing up.

Open wide to fill and arrange kale leaves in an even later in the bag. Drizzle with olive oil and push kale to the back of the bag.

Arrange sweet potato spears evenly in front of the kale. Layer green beans and sliced onion evenly on top of the sweet potatoes. Mix seasonings in a small bowl. Sprinkle evenly over sweet potatoes and green beans.

Fold bag 2 times to seal and slide bag onto grill. Grill for 10 minutes in a closed grill.

Open bag and check the potatoes and onion for doneness. Leave bag open and continue grilling for 5-10 minutes in a closed grill, checking after 5 minutes until potatoes and green beans reach desired doneness.

Scrunch bag closed and carefully slide onto tray. Unfold and open wide to serve. Spoon 1/4 of the potatoes, green beans and onions onto each tortilla. Drizzle with additional olive oil, if desired. Top each with 1/4 of the kale and 2 tablespoons of feta cheese crumbles. Fold and enjoy!

Preheat grill to medium-high (400°F) and place Reynolds Wrap^® Grill Bag on a tray with pre-cut vent and "This Side Up" facing up.

Open wide to fill and arrange cauliflower, tofu (if desired), carrots, onion and garlic evenly in bag. Sprinkle with seasonings and drizzle olive oil over vegetables.

Fold bag 2 times to seal and slide bag onto grill. Grill for 10 minutes in a closed grill.

Open bag and stir ingredients with a wooden or silicon spoon. Leave bag open and continue grilling for 5-10 minutes in a closed grill, checking after 5 minutes until vegetables reach desired doneness.

Scrunch bag closed and carefully slide onto tray. Unfold and open wide, turning up bottom edge to prevent juices from flowing out of bag. Spoon into dish.

Reynolds Tip: To make a grilled vegetarian bowl, add the cubed Tofu and serve in your favorite bowl.

Preheat grill to medium-high (400°F). Place bag on a tray with pre-cut vent and "This Side Up" facing up.

Open wide to fill and arrange eggplant, mushrooms, and squash in an even layer in the bag. Sprinkle with garlic, capers, lemon zest, salt and red pepper flakes. Drizzle with olive oil.

Layer pasta evenly over ingredients. Turn up bottom edge of bag and pour vegetable broth and lemon juice over pasta, being careful not to spill.

Fold bag 2 times to seal and slide bag onto grill. Grill for 10 minutes in a closed grill.

Open bag and stir ingredients with a wooden or silicon spoon. Leave bag open and continue grilling for 10-20 minutes in a closed grill, checking after 10 minutes, until pasta reaches desired doneness.

Scrunch bag to close and carefully slide onto tray. Open bag wide, leaving bottom edge turned up to prevent juices from flowing out of bag. Spoon into dish and enjoy!

Preheat grill to medium-high (400°F) and place Reynolds Wrap^® Grill Bag on a tray with pre-cut vent and "This Side Up" facing up.

Open wide to fill and arrange chickpeas, celery, carrots, bell peppers and corn evenly in bag. Sprinkle with seasonings and pour sauce evenly over the ingredients.

Fold bag 2 times to seal and slide bag onto grill. Grill for 10 minutes in a closed grill.

Open bag and stir ingredients with a wooden or silicon spoon. Leave bag open and continue grilling for 5-10 minutes in a closed grill, checking after 5 minutes until sauce is hot and bubbly.

Scrunch bag closed and carefully slide onto tray. Unfold and open wide to serve. Spoon about 2/3 cup chickpea filling onto a pita and top with about 1/3 cup coleslaw. Fold pita and enjoy!

Reynolds Tip: Serve with the pita and coleslaw on the side to make this a great vegetarian main dish or side dish.

LINE a medium size (15x10x1-inch) baking pan or tray with a sheet of Cut-Rite^® Wax Paper; set aside.

LINE another medium pan or the counter with a second sheet of wax paper. HOLD each cookie over the wax paper and BREAK each into 5 to 6 pieces. Place broken cookies on the wax paper; set aside.

POUR cereal into a large bowl; set aside.

ADD chips, peanut butter and oil to a medium, 2 to 4-cup, microwavable bowl or measuring cup. MICROWAVE uncovered on High 1 minute; stir. If not smooth, microwave longer, in 10 second increments, until mixture can be stirred smooth.

POUR melted mixture over cereal, stirring gently until evenly coated. STIR in 1 cup of the cookie pieces to coat.

POUR into a Hefty^® 1-gallon zip-top food storage bag. ADD powdered sugar.

SEAL bag; shake until cereal is coated with powdered sugar. SPREAD cereal on waxed paper-lined pan. Sprinkle cookie pieces over the cereal. Cool mixture on lined-pan.

Reynolds KITCHENS^® Tip: Store in airtight container so the Puppy Chow stays crunchy.