Higher Rock Music


A fresh take on traditional cheesecake with the addition of canned pumpkin, dried cranberries and spices on a crunchy pecan crust.

Prep Time: 25 minutes
Total Time: About 5 hours, including refrigeration
Makes: 16 servings

2-1/4 cups graham cracker crumbs
1 cup chopped pecans
2/3 cup firmly packed brown sugar
1/2 cup melted butter
1/2 teaspoon ground cinnamon

4 packages (8 ounces each) softened cream cheese
1 cup sugar
3 tablespoons flour
1 cup sour cream
1 cup canned pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 eggs
1 cup dried cranberries

1. Preheat oven to 325°F. Line a 13 x 9-inch baking pan with foil, with ends extending over sides of pan.

2. For crust, combine crumbs, nuts, sugar and butter; mix well. Firmly press 3 cups of mixture onto bottom of prepared baking pan. Set aside remaining 1 cup while preparing cheesecake.

3. For cheesecake, mix cream cheese, sugar and flour in large bowl of electric mixer on medium speed until blended, about 2 minutes. While mixing, add sour cream, pumpkin, pumpkin pie spice and vanilla until well blended. Add eggs, one at a time, mixing on low speed until just blended. Fold in cranberries. Pour cheesecake batter over crust.

4. Sprinkle remaining crust mixture over top of cheesecake. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

5. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil edges. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

Tips and Ideas:
·Garnish with a dollop of whip cream for extra flavor.
·Substitute dried cherries in place of cranberries for a more tart cheesecake.
·Substitute reduced fat cream cheese and reduced fat sour cream for the full fat products for a reduced fat version of the cheesecake.

**Recipe courtesy of BUTTERBALL



Butter-based mixture of Dijon mustard, orange and lemon zest and fresh herbs infused under the turkey skin for a flavorful take on the Thanksgiving favorite.

Prep Time: 25 minutes
Total Time: About 4 hours
Makes: 12 servings

1/2 cup (1 stick) softened unsalted butter
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh sage
1 tablespoon lemon zest
1 tablespoon orange zest
2 teaspoons Dijon-style mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 Butterball® Turkey (14 to 16 pounds), thawed if frozen

*If fresh herbs are not available, substitute 1 teaspoon dried herbs for each tablespoon of fresh.

1. Preheat oven to 325°F. Combine butter, herbs, zests, mustard, salt and pepper in work bowl of blender or food processor; cover. Process until well blended.

2. Remove neck and giblets from body and neck cavities of turkey. Reserve giblets for stuffing recipe. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.

3. Remove butter mixture from blender. Carefully work fingers under skin on breast of turkey. Place half the butter mixture under breast area. Rub remaining butter mixture over breast and legs of turkey.

4. Place turkey, breast side up, on a flat rack in a shallow baking pan. Roast turkey approximately 1-1/2 hours. Then, cover breast and top of drumsticks loosely with foil to prevent overbrowning.

5. Roast turkey another 1-1/2 hours, or until meat thermometer reaches 180°F when inserted into the deepest part of the thigh.

6. Let turkey stand 15 minutes before carving.

**Recipe courtesy of BUTTERBALL

Page 174 of 176

Latest Music News

Latest Health & Fitness News

Coming Soon!

New Articles, Interviews, CD Reviews and MORE

Who's here with you?

Now online:
  • 81 guests

Visit our Facebook Page
Follow Higher Rock on Twitter
Visit us on MySpace
Visit us on Shoutlife