Recipes

Make this holiday the most delicious one yet!

Things You'll Need

  • 2 tablespoons HOT CHOCOLATE MEXICAN SPICE BLEND(recipe follows)
  • 1 yellow pepper, cored and seeded
  • 1 red pepper, cored and seeded
  • 1 large red onion
  • 1 mango, firm but not hard, peeled
  • 1 yellow squash
  • 1 zucchini
  • 15 grape tomatoes
  • 1 large portobello mushroom , sliced lengthwise
  • 3/4 cup prepared vinaigrette dressing

How to Make

  • 1. Heat oven to 450°F. Prepare HOT CHOCOLATE MEXICAN SPICE BLEND; set aside.
  • 2. Cut yellow pepper, red pepper, onion, mango, yellow squash and zucchini into 1-inch pieces. Place in large bowl. Add tomatoes and mushroom.
  • 3. Pour vinaigrette dressing and spice mix over vegetables; toss.
  • 4. Spread vegetables in shallow baking pan. Bake 20 to 30 minutes or until vegetables are fork tender. 6 servings.
  • HOT CHOCOLATE MEXICAN SPICE BLEND
  • 1/2 cup chili powder
  • 1/4 cup paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 2 teaspoons dried oregano leaves
  • 1/2 cup HEATH BITS 'O BRICKLE Toffee Bits, crushed
  • 1/2 cup HERSHEY'S Cocoa
  • 1 tablespoon ground coffee beans
  • Combine all ingredients in medium bowl; blend well. Place in airtight container.* About 2 cups spice blend.
  • *Store in cool, dry place for up to 4 months.