Skip to main content

November 2025 Recipes of the Month

Cooking Demonstration

Be Well Illinois hosts a variety of virtual cooking demos throughout the year. Among the most popular webinars are the live cooking demonstrations, which show you how to prepare simple, healthy and tasty meals. The live cooking demo will post on the Be Well Webinars web page.

Brought to you by:

Printable Recipe Card

Pumpkin Chocolate Chip Cookies

Ingredients                                                                            

  • 1 1/2 cups All Purpose Flour
  • 1/4 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/4 cup Semi-Sweet Chocolate Chips, mini
  • 1 cup Canned Pumpkin Puree
  • 1 tablespoon Canola Oil
  • 1 each Whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup White Sugar

Directions

  1. In a bowl, stir together flour, baking powder, baking soda, salt, pumpkin spice, and chocolate chips.
  2. In a second bowl, whisk together pumpkin, oil, egg, vanilla, and sugar until evenly combined.
  3. Stir wet ingredients into dry just until evenly mixed (dough will be thick).
  4. Scoop 1-ounce cookies onto a parchment-lined baking tray. Flatten cookies with a spatula.
  5. Bake in a 300°F oven until cookies have a crust but still spring to the touch, about 12-15 minutes. Cool completely.

Brought to you by:

Printable Recipe Card

Red Potato and Celery Salad

Ingredients

  • 1 1/2 pounds red potatoes, organic if possible
  • 2 stalks celery, organic if possible
  • 1/4 cup Dijon mustard
  • 1/4 cup dry white vermouth
  • 1/4 cup white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons capers
  • 1/2 cup chopped fresh parsley
  • Chopped fresh dill to taste

Directions

1.     Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife.

2.     Prepare dressing combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste and shake well.

3.     Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl.

4.     Pour dressing over the potatoes while they are warm, tossing them well.

5.     Add chopped onion, sliced celery, capers, finely chopped parsley and dill.

6.     Chill until served.