Mashed Potato Croquettes, made with mashed potatoes, ham, cheddar cheese and ranch seasoning, are the perfect way to give new life to Thanksgiving leftovers. They are crispy on the outside and smooth and creamy on the inside with so much awesome Ranch flavor. I don’t know about you but we look forward to Thanksgiving leftovers almost as much as the Thanksgiving meal itself. When planning how much food to make for Thanksgiving, I always take into account that we will want it to last us a good 2 or 3 days. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Leftover Mashed Potatoes What’s really fun is getting creative with how we serve the leftovers. Since mashed potatoes  don’t always reheat well on their own, I like to transform them into these delicious potato croquettes. They are also a delicious way to use up leftover ham, especially when you just have a few bits and pieces of ham leftover. This recipe works well with any leftover mashed potatoes. Buttermilk Mashed Potatoes, Mayonnaise Mashed Potatoes, Slow Cooker Mashed Potatoes or even store-bought mashed potatoes work well. How To Make  To make these Mashed Potato Croquettes I mixed some green onions, ham, cheddar cheese, an egg, and some Ranch seasoning into leftover mashed potatoes. I coated them in Panko crumbs and fried them until crispy in a pan with some oil. Then I mixed some more Ranch seasoning into sour cream for a flavorful finish. If you are a huge fan of Ranch like I am, you will love the taste of these Mashed Potato Croquettes! Variations This recipe is easily customizable. Add cooked and crumbled bacon instead of ham. Use chives instead of green onion. Add in half a cup of steamed and finely chopped broccoli. Use Parmesan cheese instead of cheddar cheese. Make it spicy. Add a pinch or two of cayenne pepper. How To Serve This recipe can be served either as a side dish or an appetizer. I like to top them with a little sour cream mixed with ranch seasoning and some green onion. Storage Leftovers can be kept in an airtight container for 3 to 4 days and reheated in the oven or an ari fryer. More Thanksgiving Leftover Recipes Thanksgiving Wontons Thanksgiving Crescent Rolls Leftover Turkey Jambalaya Slow Cooker Cajun Turkey Soup Southwestern Turkey Rice Casserole Sausage and Sweet Potato Soup What do you like to do with your Thanksgiving leftovers? Print Mashed Potato Croquettes Mashed Potato Croquettes, made with mashed potatoes, ham, cheddar cheese and ranch seasoning, are the perfect way to give new life to Thanksgiving leftovers. Course Side Dish Prep Time 40 minutes minutesCook Time 10 minutes minutesTotal Time 50 minutes minutes Servings 6 servings Calories 392kcal Author Christin Mahrlig EquipmentLarge Nonstick Skillet Ingredients3 cups leftover mashed potatoes1 (1-ounce) packet Hidden Valley Dips Mix Original Ranch, divided1 egg slightly beaten2 green onions sliced1/2 cup finely diced ham1/2 cup shredded cheddar cheese1 cup Panko or bread crumbs1 (8-ounce) container sour cream4 tablespoons Vegetable oil divided InstructionsPlace mashed potatoes in a large bowl and stir in 1 tablespoon of Ranch mix. Add egg and mix in well.Add green onions, diced ham, and shredded cheddar, and stir to combine. Shape into golf ball-sized balls and flatten some. Coat each side in Panko crumbs and place on a baking sheetPlace in refrigerator for 30 minutes.Heat 2 tablespoons oil in a large pan. Place half of croquettes in pan and cook until golden brown on bottom. Flip over and cook until the second side is golden brown.Repeat with second batch, using remaining oil.Stir remaining ranch mix into sour cream and serve with croquettes. NutritionCalories: 392kcal | Carbohydrates: 37g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 682mg | Potassium: 458mg | Fiber: 3g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 25mg | Calcium: 139mg | Iron: 1mg   This is a sponsored conversation written by me on behalf of Glad & Hidden Valley Ranch. The opinions and text are all mine. Originally posted November 18, 2015 The post Mashed Potato Croquettes appeared first on Spicy Southern Kitchen.

Slow Cooker Creamy Tortellini and Sausage Soup is a bowl full of comfort. Full of Italian sausage, spinach, cheese, tortellini, carrots, and diced tomatoes all in a creamy broth. Great for a weeknight meal. Serve with some crusty bread, Yeast Rolls, or Easy Garlic Knots. This is such a delicious slow cooker soup. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save A combination of beef broth and chicken broth gives the soup base tons of flavor. How To Make Slow Cooker Creamy Tortellini and Sausage Soup Brown the sausage. Adding carrots, onion, and garlic when the sausage is about halfway cooked. Transfer sausage mixture to a 6-quart slow cooker and add seasonings, diced tomatoes, and chicken broth. In a bowl, whisk the flour into the beef broth and add it to the slow cooker. This will thicken the soup. Cook on LOW for 4 to 6 hours or on HIGH for 3 to 4 hours. Then add the tortellini, spinach, Parmesan cheese, and heavy cream. Cover and cook on HIGH for 30 to 45 minutes. Make It Lighter Use evaporated milk or half-and-half to make this soup lighter. Variations Add a tablespoon of tomato paste for a little more tomato flavor. Use ground turkey or chicken in place of Italian sausage. Use kale in place of baby spinach. Add mushrooms. Cook them with the carrots and onion. Make it vegetarian. Use vegetable broth or a plant-based sausage. Make It Spicy As is, this recipe has just a little spice. To make it spicier, use Hot Italian sausage or double the amount of crushed red pepper flakes. Recipe Tips If you can finde them, I prefer petite diced tomatoes to regular diced tomatoes. The tortellini won’t take long to cook and will continue to cook after you turn the slow cooker off. They may need less than 45 minutes to cook, so check after about 25 minutes. Storage Will keep for 3 days in an airtight container in the refrigerator but the tortellini will soak up the liquid over time and get softer in texture. You may need to add a little more broth to the leftovers. More Slow Cooker Soup Recipes Slow Cooker Chicken Tortilla Soup Slow Cooker Spicy Cabbage Beef Soup Slow Cooker Tuscan Sausage Soup Slow Cooker Bacon Cheeseburger Soup Slow Cooker Meatball and Tortellini Soup Print Slow Cooker Creamy Tortellini and Sausage Soup Slow Cooker Creamy Tortellini and Sausage Soup is a bowl full of comfort. Full of Italian sausage, spinach, cheese, tortellini, carrots, and diced tomatoes all in a creamy broth. Course SoupCuisine American Prep Time 12 minutes minutesCook Time 4 hours hours 30 minutes minutesTotal Time 4 hours hours 42 minutes minutes Servings 6 Calories 625kcal EquipmentLarge Nonstick Skillet6-quart slow cooker Ingredients1 pound Italian sausage2 medium carrots peeled and diced½ medium onion diced3 garlic cloves minced1 teaspoon dried Italian seasoning½ teaspoon salt¼ teaspoon crushed red pepper flakes1 (14.5-ounce) can diced tomatoes drained2 cups chicken broth2 cups beef broth¼ cup all-purpose flour9 ounces refrigerated tortellini5 ounces fresh baby spinach½ cup freshly shredded Parmesan cheese1 cup heavy cream InstructionsBrown and crumble the Italian sausage in a large nonstick skillet. Add carrots, onion and garlic when it is about halfway cooked.Transfer mixture to a 6-quart slow cooker. Add Italian seasoning, salt, red pepper flakes, diced tomatoes and chicken broth.In a medium bowl, whisk together beef broth and flour. Add to slow cooker.Cover and cook on HIGH for 3 to 4 hours or on LOW for 4 to 6 hours.Add in tortellini, spinach, Parmesan cheese, and heavy cream. Cover and cook on HIGH for 30 to 45 minutes. Serve. NotesIf you can finde them, I prefer petite diced tomatoes to regular diced tomatoes. Double the amount of crushed red pepper flakes or use “Hot” Italian sausage for a spicier soup. NutritionCalories: 625kcal | Carbohydrates: 33g | Protein: 24g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 127mg | Sodium: 1809mg | Potassium: 658mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6380IU | Vitamin C: 17mg | Calcium: 244mg | Iron: 4mg The post Slow Cooker Creamy Tortellini and Sausage Soup appeared first on Spicy Southern Kitchen.

Butterscotch Pumpkin Trifle is a delightful fall and holiday dessert. Layers of crumbled spice cake, butterscotch/pumpkin pudding, and Cool Whip combine to create a gorgeous rich and creamy dessert. Trifles are so sinful and creamy. They are truly one of my favorite desserts to make and eat. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Great Make Ahead Recipe This trifle is a great make-ahead holiday dessert. It should be made at least an hour in advance and can be made up to 48 hours in advance. Cake Mix Recipe This recipe makes use of 3 convenience items for a quick and easy recipe. You’ll bake a box of spice cake for the cake part. Two boxes of instant butterscotch pudding are used for the pudding layer, and a tub of Cool Whip is used for the final layer. Lots of Pumpkin Flavor A can of pumpkin gets mixed into the butterscotch pudding along with lots of fall spices: cinnamon, ginger, nutmeg, and allspice. Pumpkin and butterscotch are such a great combination. Trifle Dish You’ll need a trifle dish that holds approximately 96 to 120 ounces. Mine is about 8 inches in diameter. If you don’t have a trifle dish, you can use a medium glass bowl. The great thing about a trifle is pretty much anything goes and you really can’t mess it up. Variations Add toffee bits on top for extra flavor. Sprinkle toasted chopped pecans on top for some crunch. Use Devil’s Food Cake Mix instead of Spice Cake. Storage Leftovers will keep for 2 to 3 days in the refrigerator. Much longer than that and the pudding and Cool Whip will both start to separate. More Pumpkin Desserts Pumpkin Cake Roll Pumpkin Sheet Cake with Nutella Cream Cheese Frosting Pumpkin Caramel Poke Cake Pumpkin Cake with Rum Glaze Pumpkin Cheesecake with Gingersnap Crust Pumpkin Praline Torte Print Butterscotch Pumpkin Trifle Butterscotch Pumpkin Trifle is a delightful fall and holiday dessert. Layers of crumbled spice cake, butterscotch/pumpkin pudding, and Cool Whip combine to create a gorgeous rich and creamy dessert. Course DessertCuisine American Prep Time 45 minutes minutesRefrigerate 1 hour hourTotal Time 1 hour hour 45 minutes minutes Servings 12 Calories 368kcal Equipment9×13-inch baking dishWhiskTrifle Dish Ingredients1 box Spice Cake Mix plus ingredients needed to bake it2 (3.4-ounce) boxes instant butterscotch pudding mix1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground allspice2 cups cold milk1 (15-ounce) can pumpkin2 (8-ounce) containers Cool Whip thawed InstructionsBake spice cake according to package directions in a 9×13-inch baking dish. Let cool.Crumble coarsely. Set aside 1/4 cup for sprinkling on top.In a large bowl, whisk together butterscotch pudding mix, cinnamon, ginger, nutmeg, and allspice.Whisk in cold milk for 2 minutes or until starting to thicken. Stir in pumpkin.Place 1/4 of the cake crumbles in the bottom of a trifle dish.Top with 1/2 the butterscotch pudding mix. Spread it out to the sides.Place another quarter of the cake crumbles over the pudding layer.Spread 1 container of Cool Whip on top.Place another quarter of cake crumbles over the Cool Whip.Spread remaining pudding mix over the cake crumbles.Place remaining 1/4 of cake crumbles over pudding mixture.Spread remaining Cool Whip on top.Sprinkle the set aside cake crumbles on top.Cover with plastic wrap and refrigerate for at least 1 hour before serving. NutritionCalories: 368kcal | Carbohydrates: 60g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 428mg | Potassium: 372mg | Fiber: 1g | Sugar: 45g | Vitamin A: 3113IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 2mg The post Butterscotch Pumpkin Trifle appeared first on Spicy Southern Kitchen.

Slices of Granny Smith apple form an edible shot glass for these Caramel Apple Shots. Made with Caramel flavored vodka, these jello shots are sure to get your party started. A boozy apple treat is a great way to celebrate fall. These Caramel Apple Shots will be a huge party hit. They are a little tricky to make, but they taste and look so good! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Tips For Making Caramel Apple Shots Make them well in advance. It will take a while for them to set up. You will need to coat the apple slices with lemon juice to prevent them from turning brown. You can arrange the apple halves cut side up in a muffin tin to help hold them steady. When dissolving the gelatin in the apple cider, be sure not to let the mixture get too hot or the gelatin will not set up. I like the tart flavor of Granny Smith apples for this recipe, but you can use a different apple. Pin this now to find it laterPin It These Caramel Apple Shots take Caramel Apples to a whole new level. More Jello Shots Mint Julep Jello Shots  Fireball Jello Shots Sugar Cookie Jello Shots Pineapple Upside Down Jello Shots Print Caramel Apple Shots Slices of Granny Smith apple form an edible shot glass for these Caramel Apple Shots. Made with Caramel flavored vodka, these jello shots are sure to get your party started. Course Drinks Prep Time 25 minutes minutesRefrigerate 4 hours hoursTotal Time 4 hours hours 25 minutes minutes Servings 24 Ingredients4 Granny Smith applesjuice of 1 lemon1 1/4 cups apple cider 2 (1/4-ounce) envelopes unflavored powdered gelatin1/3 cup soft caramels melted1 cup caramel vodka InstructionsCut apples in half. Use a melon baller or a spoon to hollow out apples, leaving a 1/4-inch border. Brush cut surfaces with lemon juice.Pour apple cider into a small saucepan. Sprinkle gelatin on top. Let sit for 2 minutes.Whisk over low heat until gelatin is dissolved. Whisk in melted caramels.Remove from heat and whisk in caramel vodka.Pour into apple halves. You should have extra liquid. You may need to top off the apples as some of the liquid may seep through. Place apples in refrigerator and check after 20 minutes. Add more of the caramel mixture if needed.Leave apples in refrigerator for 4 to 24 hours. Cut into slices and serve. NotesMicrowave the caramels at 20 second intervals to melt them. Recipe adapted from Delish The post Caramel Apple Shots appeared first on Spicy Southern Kitchen.

Caramelized Onion Meatloaf has so much more flavor than your typical meatloaf. Topped with tons of sweet and savory caramelized onions and a brown sugar glaze. This meatloaf is anything but boring. Meatloaf is one of my very favorite comfort foods. I must have nearly a dozen versions of meatloaf that I make. Scroll down to find links to them. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save How To Serve Caramelized Onion Meatloaf I love to serve meatloaf with Southern Style Green Beans or Cracker Barrel Baby Limas, Mashed Potatoes, and Yeast Rolls. Caramelized Onions The secret to making really good caramelized onions is to have lots of patience. You need the heat turned fairly low or they will burn. It will take a good 25 to 30 minutes to get them fully caramelized. But they can be made a day or two in advance. I like to use a sweet onion for the caramelized onions. You could use a yellow onion instead. It will have a slightly stronger flavor. Type Of Ground Beef To Use You don’t want to use ground beef that is too lean or your meatloaf will be dry. You don’t want too much fat or it will be greasy. I think 85/15% is the sweet spot. Eggs, milk and breadcrumbs help keep this meatloaf moist and give it a tender texture. Recipe Tip Gently mix the meatloaf ingredients together. If you overmix them, you will have a tough meatloaf. Storage Meatloaf makes wonderful leftovers. Easy to turn into a delicious meatloaf sandwich. Will keep in an airtight container for 4 days. Reheat in microwave. Can also be frozen for up to 2 months. Cool completely and then wrap in a layer of plastic wrap and a layer of aluminum foil. Thaw in the refrigerator overnight and then heat in a 350 degree oven loosely covered with foil. With a caramelized onion topping and diced onion mixed into the meatloaf, this is definitely a meatloaf for onion lovers. Pin this now to find it laterPin It More Meatloaf Recipes Jalapeno Popper Stuffed Meatloaf Italian Meatloaf Bacon Wrapped Meatloaf Bacon Cheeseburger Meatloaf Classic Meatloaf Meatloaf with Mushroom Gravy Bourbon and Coke Meatloaf Print Caramelized Onion Meatloaf Caramelized Onion Meatloaf has so much more flavor than your typical meatloaf. Topped with tons of sweet and savory caramelized onions and a brown sugar glaze. This meatloaf is anything but boring. Course DinnerCuisine American Prep Time 40 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 40 minutes minutes Servings 6 Calories 425kcal EquipmentLarge Nonstick Skillet9×13-inch Baking Pan Ingredients3 medium to large sweet onions2 tablespoons vegetable oil1 teaspoon packed light brown sugar1 teaspoon apple cider vinegar1/2 cup plain breadcrumbs1/4 cup milk2 large eggs lightly beaten1 1/2 pounds ground beef1 tablespoon Worcestershire sauce1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dry mustardGlaze1/3 cup ketchup1/3 cup BBQ sauce1 teaspoon chopped fresh parsley InstructionsFinley dice 1/2 of 1 onion and slice the rest of the onion.Heat oil over medum heat in a large nonstick skillet. Add sliced onion and cook 25 to 30 minutes or until a deep golden color. Stir frequently so they don't burn and turn the heat down if they start to brown too quickly. You want them to brown slowly.Stir in brown sugar and vinegar and season to taste with salt and pepper.Preheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.Place breadcrumbs in a large bowl. Pour milk over breadcrumbs. Add eggs, meatloaf, diced onion, ground beef, Worcestershire sauce, oregano, salt, pepper, dry mustard.Gently mix together.Transfer mixture to prepared baking dish and shape into a 5×9-inch loaf.Pour half the glaze on top and spread it evenly.Bake for 45 minutes. Top with onions and drizzle remaining glaze on top of onions.Return to oven for 15 minutes.Sprinkle with parsley and let cool 10 minutes before slicing. NotesTo make this meatloaf spicy, add half a teaspoon of crushed red pepper flakes to the meatloaf mixture. Don’t overmix the meatloaf mixture or the meatloaf will be tough. NutritionCalories: 425kcal | Carbohydrates: 16g | Protein: 23g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 656mg | Potassium: 457mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg The post Caramelized Onion Meatloaf appeared first on Spicy Southern Kitchen.

Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk. Topped with whipped cream and fresh berries, it makes a delightful southern dessert. How To Serve With just the right amount of sweetness, Condensed Milk Pound Cake also makes an indulgent breakfast with a cup of coffee. It would be perfect for cubing and forming into a trifle for the 4th of July with lots of strawberries and blueberries and whipped cream. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Ingredients Only your basic pound cake ingredients are needed for this cake plus a can of sweetened condensed milk. For flavoring there’s vanilla extract and just a little almond extract. Unfortunately the recipe does not use the entire can of sweetened condensed milk, and yes, it is a little bit aggravating to have some left in the can. But just think of all the ways you can use those leftovers. My favorite way is to grab a spoon and go to town. Sweetened condensed milk does taste like the nectar of the Gods so why not just eat it plain? Or you can add it to your coffee, smoothie, or oatmeal. Drizzle it on pancakes or waffles. Or cut some fresh peaches in half, drizzle them with sweetened condensed milk and roast them until the sugar starts to caramelize. Measure The Flour Correctly To get the proper texture it is so important to measure the flour correctly. Too much flour will result in a dry cake. To measure correctly, first fluff the flour up with a spoon in the bag or container. Next gently scoop it with a spoon into a dry measuring cup. Overfill slightly and then run the back of a knife across the top to get rid of the excess. Storage Store in an airtight container at room temperature for 5 days or freeze for up to 2 months. Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Facebook. More Pound Cake Recipes Classic Southern Pound Cake Amaretto Pound Cake Five Flavor Pound Cake Coconut Cream Cheese Pound Cake Almond Poppy Seed Pound Cake Georgia Peach Pound Cake Print Condensed Milk Pound Cake Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk. Course DessertCuisine Southern Prep Time 10 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 10 minutes minutes Servings 8 servings Calories 454kcal Author Christin Mahrlig Equipment9×5-inch panBaking spray with flourElectric Stand Mixer Ingredients1 1/3 cups all-purpose flour3/4 teaspoon baking powder1/2 teaspoon salt1 cup (2 sticks) butter softened1/2 cup sugar3 large eggs3/4 cup sweetened condensed milk1 1/2 teaspoons vanilla extract1/4 teaspoon almond extract InstructionsPreheat oven to 325 degrees. Spray a 9×5-inch pan with baking spray.In a medium bowl whisk together flour, baking powder, and salt.Using a stand mixer with a paddle attachment, cream butter and sugar together on high speed until light and fluffy, about 2 minutes.Add eggs one at a time, mixing well after each addition..Add sweetened condensed milk, vanilla extract, and almond extract and mix to combine.With mixer on low, add dry ingredients, scraping down the sides of the bowl to make sure everything is evenly mixed.Pour batter into prepared pan. Bake 60 minutes or until a toothpick inserted in middle comes out clean.Cool 10 minutes and then remove from pan to cool completely. Video NotesCan be stored at room temperature. NutritionCalories: 454kcal | Carbohydrates: 44g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 436mg | Potassium: 160mg | Fiber: 1g | Sugar: 28g | Vitamin A: 905IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg Recipe slightly adapted from A Family Feast Disclosure: This post contains affiliate links. Originally posted June 7, 2016. The post Condensed Milk Pound Cake appeared first on Spicy Southern Kitchen.

This Perfect Chocolate Cheesecake is just the thing to satisfy your chocolate cravings. Plenty of chocolaty flavor and just the right amount of sweetness. This creamy dessert is sure to impress. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save I think people tend to get a little intimidated by making cheesecakes. But once you’ve made one or two, they’re really quite simple. And this chocolate cheesecake recipe is well worth the effort. It has so much chocolate flavor and is the perfect dessert for chocolate lovers. How To Serve Since you make them in advance, they are perfect for holidays and get togethers. Cheesecakes are impressive enough for a formal occasion, but they taste so good, no one is going to complain if you bring one to a casual picnic or block party. I like to serve each piece with a big dollop of whipped cream. Chocolate Flavor This Perfect Chocolate Cheesecake starts with an oreo crust and then a filling made from 2 kinds of chocolate- unsweetened cocoa powder and semi-sweet chocolate chips. There’s not too much sweetness in the batter and the tang of the cream cheese really shines through. I love to use Challenge Cream Cheese. It’s fresh taste and creamy texture really makes the difference. On top is a thick layer of chocolate ganache made from more semi-sweet chocolate. Equipment Needed I recommend using a stand mixer for making cheesecakes, but a hand-held mixer will work. This is my go-to springform pan for cheesecakes. Storage Leftovers will keep in an airtight container in the refrigerator for 5 to 7 days or they can be frozen for up to 2 months. More Cheesecake Recipes Pecan Pie Cheesecake Chocolate Peanut Butter Cup Cheesecake Butterfinger Cheesecake Amaretto Cheesecake English Toffee Cheesecake Banana Pudding Cheesecake Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Instagram. Print Perfect Chocolate Cheesecake This Perfect Chocolate Cheesecake is just the thing to satisfy your chocolate cravings. Plenty of chocolaty flavor and just the right amount of sweetness. Course DessertCuisine American Prep Time 30 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour 20 minutes minutes Servings 16 Calories 413kcal EquipmentFood ProcessorElectric Stand MixerSpringform Pan IngredientsCrust25 Oreo cookies (whole cookies)4 tablespoons butter meltedFilling1/4 cup semisweet chocolate chips1/4 cup heavy whipping cream3 (8-ounce) packages cream cheese softened1 cup sugar1/3 cup unsweetened cocoa powder3 eggs lightly beaten1 teaspoon vanilla extractTopping1-1/2 cups semi-sweet chocolate chips1/2 cup heavy whipping cream1 teaspoon vanilla extractWhipped cream for serving InstructionsUse food processor to turn cookies into crumbs or place cookies in a large plastic bag and smash with a rolling pin.Stir together cookie crumbs and melted butter in a medium bowl. Transfer into a greased 9-inch springform pan. Press crumbs into bottom and halfway up the sides. Place in 350 degree oven and bake for 8 minutes. Let cool while you make filling.Reduce oven temperature to 325 degrees.Place 1/4 cup chocolate chips in a small bowl. Heat 1/4 cup heavy cream in a small bowl to just a simmer. Pour cream over chocolate chips. Let sit 2 minutes and then stir until smooth. Set aside.Using and electric mixer, beat cream cheese and sugar until smooth.Beat in cocoa powder.Add eggs, one at a time, beating just until combined.Stir in vanilla and melted chocolate mixture.Pour batter onto crust. Place springform pan on a baking sheet and bake 45 to 50 minutes or until center jiggles just slightly. Cool cheesecake 10 minutes.Make topping. Place chocolate chips in a small bowl. Heat cream in a small saucepan just until it reaches a simmer. Pour over chocolate chips. Let sit 2 minutes. Add vanilla and stir until smooth.Spread over filling. Let sit 10 minutes. Run knife around edge of pan. Remove sides of pan. Let sit on counter to cool for 1 hour. Then refrigerate overnight. NutritionCalories: 413kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 245mg | Potassium: 199mg | Fiber: 2g | Sugar: 25g | Vitamin A: 872IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 3mg Recipe adapted slightly from Taste of Home Disclosure: This post contains affiliate links. The post Perfect Chocolate Cheesecake appeared first on Spicy Southern Kitchen.

Cabbage Ground Beef Casserole is a hearty and cheesy casserole that is ultra creamy and meaty. Cabbage Casserole I’ve added browned ground beef to one of the most popular recipes on Spicy Southern Kitchen, Old-Fashioned Cabbage Casserole, and the result is amazing. A wonderful side dish becomes a hearty main dish casserole that is so delicious. A Ritz cracker/ cheddar cheese topping is a great finishing touch. How To Make Cabbage Ground Beef Casserole Brown and crumble the ground beef. Transfer to a baking dish. Cook onion and cabbage in the same skillet to cook the cabbage down some. Season with salt and pepper. Transfer to baking dish. Stir together condensed soup, mayonnaise, and half a cup of cheddar cheese. Spread over cabbage mixture. Mix together topping ingredients and sprinkle on top Bake for 30 minutes. Tent with aluminum foil if getting too brown after 20 minutes. Variations Make it spicy. Add half a teaspoon of crushed red pepper flakes. Use ground chicken, turkey, or pork in place of ground beef. Use sour cream in place of mayonnaise. Leave out the onion if you don’t like onion. Add sauteed mushrooms. Use homemade condensed soup instead of canned. Change the cheese. Swiss, Colby Jack and mozzarella cheese are all good substitutes for cheddar cheese. Change the topping. Do a French-fried onion or Panko crumb topping. Storage Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator. The cracker crumb topping will lose its sweetness. You can crisp it back up a little by reheating in the oven. More Cabbage Recipes Sweet and Sour Cabbage with Bacon Smothered Cabbage and Potatoes Southern Cabbage Cabbage and Noodles Stuffed Cabbage Rolls Slow Cooker Spicy Cabbage Beef Soup Tex-Mex Cabbage Soup Cabbage and Kielbasa Skillet Print Cabbage Ground Beef Casserole Cabbage Ground Beef Casserole is a hearty and cheesy casserole that is ultra creamy and meaty. Course Main DishCuisine Southern Prep Time 25 minutes minutesCook Time 30 minutes minutesTotal Time 55 minutes minutes Servings 6 Calories 641kcal EquipmentLarge Nonstick Skillet9×13-inch baking dish Ingredients1 pound lean ground beefsalt and pepper1 small head green cabbage cored and coarsley chopped1 medium onion diced8 tablespoons salted butter1 (10-ounce) can condensed cream of chicken or cream of mushroom soup⅓ cup mayonnaise1½ cup shredded sharp cheddar cheese dividedTopping30 Ritz crackers coarsely crushed3 tablespoons melted butter InstructionsPreheat oven to 350 degrees F.Brown and crumble the ground beef in a nonstick skillet. Season with salt and pepper.Transfer to a greased 9×13-inch baking dish.Wipe skillet clean and melt butter over medium heat.Add cabbage and onion and cook 8 to 10 minutes to cook the cabbage down some. Season with salt and pepper. Note: Go easy on the salt since condensed soup has a good amount of sodium.Spread cabbage mixture over ground beef.In a medium bowl, stir together condensed soup, mayonnaise, and ½ cup of shredded cheddar cheese.Spread over cabbage mixture.In a medium bowl, stir together Ritz crackers, melted butter and remaining cheddar cheese.Sprinkle mixture on top of casserole.Bake for 30 minutes. NotesIf you want to make this casserole spicy, add half a teaspoon of crushed red pepper flakes. NutritionCalories: 641kcal | Carbohydrates: 22g | Protein: 27g | Fat: 50g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 965mg | Potassium: 562mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1136IU | Vitamin C: 45mg | Calcium: 295mg | Iron: 4mg The post Cabbage Ground Beef Casserole appeared first on Spicy Southern Kitchen.

The earnings were hurt by warranty costs of 320 billion won ($231 million) for its Santa Fe crossover engines in the United States.

Newer automatic emergency braking systems prevent about twice the number of crashes that older models do but still fail to stop crashes at high speeds, a challenge for automakers preparing to meet a strict new federal standard for the technology. Model-year 2024 vehicles with automatic emergency braking avoided 100 percentof forward collisions at 35 mph, a much better performance than 2017 and 2018vehicles, which avoided collisions 51percent of the time at that speed, according to research published Oct. 24 by AAA. “AAA is very pleased to find that automatic emergency braking systems are getting significantly better, and that’s a great result for drivers and safety of the road,” said Greg Brannon, director of automotive research at AAA. However, only three out of four test vehicles were able to avoid a collision at 45 mph, and none could avoid a collision at 55 mph. NHTSA is requiring that all new vehicles be equipped with automatic emergency braking that can meet a high-speed requirement starting in September 2029. Vehicles must avoid a collision automatically with no manual braking for speeds of up to 50 mph. Vehicles must avoid a collision at speeds of up to 62.2 mph when a combination of the automatic emergency brake and the manual brake is engaged. While AAA tested only full automatic emergency braking without driver intervention, that none of the vehicles could avoid a collision at 55 mph suggests that the industry has a ways to go to meet the new federal standard. “The new standard doesn’t go into place until 2029, so there’s a lot of work and development and testing and things that will have to happen between now and then,” Brannon said. “The good news is, we’ve got five years to do that.” Automatic emergency braking has well-documented safety benefits, but the technology must navigate complexity. The government has determined that automatic emergency braking must prevent crashes at certain speeds, but oversensitivity of the system can pose its own danger.Manufacturers including Honda, General Motors, Mazda, Nissan, Tesla and Volkswagen have faced investigations or recalls related to false activations of the systems, when vehicles brake for nonexistent obstacles. NHTSA has compiled reports of injuries because of these false activations — 93, for example, as a part of the Honda investigation. And automakers and other stakeholders have voiced concerns that stricter standards could create more false positives. Despite the challenges facing manufacturers that must meet the new standard, the AAA research indicates that in seven years, automakers have been able to double the prevention capabilities of their automatic emergency braking systems. The automotive industry has been “tuning, refining and making better, and the tweaking of those those algorithms combined with the additional sensors — it seems to be headed in the right direction,” Brannon said.