PREHEAT oven to 400°F. Line a 2-quart baking dish with Reynolds Kitchens^® Unbleached Parchment Paper; set aside.

COOK elbow macaroni in a large pot of boiling water until al dente, according to package instructions. Drain and rinse with cold water.

COMBINE 2 tablespoons of vegan butter, flour, onion powder, garlic powder, salt and smoked paprika in a large pot. Cook over medium heat until melted. Slowly add the oat milk and whisk, breaking up any clumps of butter and seasoning. Continue whisking until thickened.

WHISK in nutritional yeast, then add pasta and vegan shreds. Stir well then transfer to the prepared pan.

PLACE panko breadcrumbs in a bowl. Melt the remaining vegan butter and pour it over breadcrumbs. Stir until combined, then sprinkle the mixture on top of noodles. Bake for 20 minutes, or until the mixture is bubbling and golden.

DRAIN and rinse jackfruit. Place oil in a large skillet. Add the onion and cook for 2-3 minutes or until tender. Add BBQ sauce and ½ cup of water. Cover and simmer on medium-low heat for 15 minutes. Stir to combine, then cover and simmer for 15 more minutes or until tender. Remove from heat and shred with 2 forks.

PREHEAT oven to 350°F. Line a rimmed baking sheet with Reynolds Kitchens^® Unbleached Parchment Paper. Add tortilla chips, top with prepared BBQ jackfruit, red onion, tomatoes, jalapenos and vegan queso.

BAKE for 10 minutes. Remove from oven and add guacamole, salsa and cilantro. Serve immediately with lime wedges.

COMBINE flour, baking powder and nutmeg in a bowl and set aside.

BEAT butter and sugar on medium speed for 1 minute, scrape down the sides and add egg yolks, eggnog and vanilla. Beat on medium-low speed for 1 additional minute. Gradually add the flour mixture and continue mixing until dough has formed.

FLATTEN dough into a disk and wrap in plastic. Refrigerate for at least 2 hours, or overnight.

LINE cookie sheets with Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing and set aside. Roll out dough into ½-inch thick pieces and place between 2 sheets of lightly floured parchment paper. Cut dough with 3-inch circle cookie cutters and place dough 1-inch apart on parchment-lined cookie sheets.

PRESS a fork around each cookie to create a decorative pattern. Brush each cookie with eggnog and transfer to freezer for 15 minutes.

PREHEAT oven to 350°F. Bake cookies for 8-12 minutes or until just golden brown on the edges. Transfer to cooling rack to cool completely.

PREPARE the frosting by beating butter, eggnog, vanilla and nutmeg on medium speed until combined and smooth. With the mixer on low, gradually add the powdered sugar. Continue mixing until fully incorporated. Transfer to a piping bag and pipe onto cooled cookies. Top with whipped cream and sprinkle with nutmeg.

Store cookies covered in the refrigerator.

COMBINE flour, baking soda, baking powder and salt in a bowl, and set aside.

BEAT butter and sugar on medium speed for 3 minutes, scraping down the sides halfway through. Add eggs and vanilla and beat on medium-low speed for one minute more. Gradually add the flour mixture and continue mixing until a dough has formed. Beat in caramel morsels. Refrigerate dough for at least 1 hour, but up to 24.

PLACE a sheet of Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing on a heat-safe work surface. Place brown sugar and water in a large skillet and cook over medium heat until mixture starts to bubble. Add pecans and mix to fully coat. Continue cooking on medium-high heat for 3-4 minutes or until most of the liquid has reduced.

LINE baking sheets with Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing. Use a cookie scoop to drop rounded tablespoons of dough onto prepared baking sheet, using SmartGrid^® lines to ensure even spacing. Flatted the caramel baking squares and drape over each cookie. Freeze for 30 minutes.

PREHEAT oven to 375°F. Bake cookies for 12-14 minutes or until edges are just golden. Remove from oven and top with candied pecans immediately.

Preheat the oven to 400ºF. Lay four 12-by-18-inch rectangles of foil out on a flat surface. Spray foil sheets with cooking spray and set aside.

Pat chicken dry with a paper towel.

Prep Ingredients

Stir together seasonings and set aside. Add oil to a bowl along with chicken and toss to coat in the oil. Sprinkle in 2 tablespoons + 2 teaspoons of the seasoning mix and thoroughly rub into the chicken thighs on all sides. Set aside.

Combine rice, 1 ½ cups of water, and 1 ½ teaspoons of seasoning mix in a bowl; stir until well incorporated. Let stand for 5 minutes.

Using a slotted spoon, divide the rice mixture evenly over the center of each foil sheet, about ⅓ cup each.

Brown Chicken and Bake

Place cast iron or skillet over medium-high heat until pan is visibly hot and shimmering. Add chicken thighs, skin side down, to the skillet and brown for 3 – 4 minutes. Flip over and brown for 1 minute on the other side. Transfer 2 thighs over rice in each foil sheet.

Set aside half of the sliced onion, about ¾ cup. Arrange and evenly divide the remaining sliced onions and peppers on the sides of chicken. Take 2 teaspoons of the seasoning blend and sprinkle over the peppers and onions in the foil packs.

Fold the sides of the foil over the chicken, covering completely; seal the packets closed. Transfer the foil packets to a large sheet pan.

Bake for 30 – 35 minutes, or until the internal temperature reaches 165ºF.

Prepare Gravy

Reduce the heat to medium and add butter to the pan. Once melted, stir in onion and cook for 5 minutes. Add garlic and cook for 1 minute or until fragrant.

Stir in flour until onions are coated. Cook for 2 minutes then slowly pour in 2 cups of chicken broth while whisking to prevent lumps. Whisk remaining seasoning blend (about 2 ½ teaspoons) into the pan, and bring to a boil.

Reduce the heat to medium-low and let the gravy simmer for 5 more minutes to thicken. Remove from the heat.

Finishing Touch

Remove from the oven, carefully open up the foil packs; and drizzle gravy over the top before serving.

Preparing the Jambalaya:

Prepare the vegetables first. Slice the bell pepper and celery; dice the onion; and finely mince the garlic cloves. Place everything into a large mixing bowl. Add the diced tomatoes, rice, and oil.

Slice the sausage into small rounds and cut the chicken into bite-sized pieces, then add both to the mixing bowl.

Season the jambalaya with 1/3 cup freshly chopped cilantro, salt, pepper, and all the spices. Use two large spoons to toss everything together, until you have a uniform mixture.

Making Foil Packets:

Tear six, 16-inch sheets of Reynolds Wrap^® Heavy Duty Foil. Lay the foil sheets flat onto your work surface.

Divide the sausage and chicken jambalaya evenly between the six sheets, placing approximately 2 cups of filling into the center of each sheet.

Create a small lip or edge running the length of the foil sheet. This will prevent the chicken broth from running out the sides. Pour 1/3 cup chicken broth into each packet.

Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room in the middle for heat to circulate inside. Next, double fold the two short ends to seal the packet.

Place the packets onto a large baking sheet to easily take them from the kitchen to the grill.

Grilling Instructions:

Preheat your outdoor grill to 550°F for10 to 15 minutes. The grill grates should be hot!

Place the foil packets onto the grates, with the top seam facing up, spacing the packets apart for even cooking. Grill the jambalaya foil packets with the grill lid closed for approximately 28 minutes, rotating the packets every 6 to 7 minutes to ensure even cooking.

To check for doneness, open just one of the packets using tongs. Take extra care as the foil will be hot and hot steam will come out of the top. If the rice isn’t finished cooking, simply reseal the packet and continue cooking.

Serving Suggestions:

Remove the jambalaya foil packets from the grill and let them sit for 5 to 7 minutes before opening. Open the packets carefully to avoid the hot steam! Shape the foil around the jambalaya to form a bowl.

Toss the rice, meat, and sausage together, then squeeze fresh lime juice over the rice and garnish with additional fresh cilantro before enjoying!