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Category results for "Recipe of the Week"

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CERTIFIED SC RECIPE OF THE WEEK: CHOCOLATE CHIP PECAN COOKIES

Ingredients: 1 cup butter (2 sticks) 3/4 cup sugar 3/4 cup brown sugar, packed 1 teaspoon vanilla 2…

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CERTIFIED SC RECIPE OF THE WEEK: MUSHROOM BURGER

Ingredients: 6 ounces Certified SC ground beef Pinch of salt 1 pound Certified SC mushrooms 2 slices cheese…

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CERTIFIED SC RECIPE OF THE WEEK: SAUTÉED SWISS CHARD

Ingredients: 2 tablespoons olive oil 2 tablespoons butter ½ cup dry wine 1 tablespoon minced Certified SC garlic…

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CERTIFIED SC RECIPE OF THE WEEK: ARUGULA SALAD

Ingredients: 2 bunches Certified SC arugula, washed, dried, and torn 1/4 cup extra-virgin olive oil 1/2 lemon, juiced…

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CERTIFIED SC RECIPE OF THE WEEK: SWEET POTATO FRIES

Ingredients 1 pound sweet potatoes, peeled 2 tablespoons olive oil 2 tablespoons cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/2 teaspoon freshly-cracked black…

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CERTIFIED SC RECIPE OF THE WEEK: PECAN PIE

Ingredients Pie Crust: 3 cups all-purpose flour 1 teaspoon salt 3/4 cup vegetable shortening or lard 3/4 cup…

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CERTIFIED SC RECIPE OF THE WEEK: ROASTED BEETS

Ingredients 2 pounds Certified SC beets, medium sized, scrubbed clean, green tops removed 2 teaspoons extra virgin olive…

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CERTIFIED SC RECIPE OF THE WEEK: CINNAMON SUGAR PECANS

Ingredients 1 Certified SC egg white 2 teaspoons water 2 teaspoons pure vanilla extract 1 pound Certified SC…

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CERTIFIED SC RECIPE OF THE WEEK: APPLE OATMEAL MUFFINS

Ingredients 1 ¼ cups whole wheat flour 1 ¼ cups old-fashioned oats 1 teaspoon baking powder ½ teaspoon…

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CERTIFIED SC RECIPE OF THE WEEK: Crock Pot Cranberry Pecan Stuffing

Ingredients: 12 oz. bag cubed stuffing 1 cup Certified SC leeks chopped 1/2 cup dried cranberries 1/2 cup golden raisins 1/2 cup Certified SC chopped…

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Recent Posts

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CERTIFIED SC RECIPE OF THE WEEK: CHOCOLATE CHIP PECAN COOKIES Read More »
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CERTIFIED SC RECIPE OF THE WEEK: MUSHROOM BURGER Read More »
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CERTIFIED SC RECIPE OF THE WEEK: SAUTÉED SWISS CHARD Read More »
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CERTIFIED SC RECIPE OF THE WEEK: ARUGULA SALAD Read More »
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