Happy Thanksgiving! We at Penn State hope that you are enjoying your Thanksgiving holiday and being active and engaged in laughter! If not, now is the time to search out some energy and go for a walk. Family gatherings are great; however, sometimes we sit too much and need an extra nudge to move more. After taking your stretch break, this is a great time while you are with family and friends, to share those wonderful holiday recipes.

We have some wonderful recipes too! So think of this as a little gift from the kitchen elves at Penn State. Enjoy them in moderation. They are tested and have just a bit of healthy ingredients added to twinkle even your doctor’s eyes.

Pumpkin Cookies

1/2 cup shortening 1 cup sugar

2 eggs, beaten 1 cup pumpkin

2 cups all purpose flour (1cup of whole wheat can be substituted)

4 teaspoon baking powder

2 1/2 teaspoon cinnamon

1/2 teaspoon ginger 1 cup raisins

1 cup chopped nuts (if desired)

Cream shortening, gradually adding sugar. Cream until light and fluffy. Add eggs and pumpkin; mix well. Sift flour, baking powder and spices together. Stir in dry ingredients and mix until blended. Add raisins and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake in 350�F oven for approximately 15 minutes. Makes 4 dozen cookies. Cookies may be frozen if desired.

Peter Pumpkin Squares

1 16 ounce can pumpkin 1� cups brown sugar

4 eggs 3/4 cup cooking oil (canola or soybean)

1 1/2 cups all-purpose flour 1� cups rolled oats

1 Tbs. ground cinnamon 2 tsp. baking powder

1 tsp. baking soda

In a mixing bowl stir together the pumpkin, brown sugar, eggs and oil until well mixed. Combine flour, oats, cinnamon, baking powder and baking soda. Add flour mixture to pumpkin mixture and mix well. Pour into greased 13 x 9 inch baking pan. Bake at 350�F for 30 minutes. Makes 24 bars.

Carrot Cookies

1/2 cup margarine 2 eggs, well beaten

1 cup grated raw carrot 1-1/4 cup sugar

2 cups flour 2 teaspoons baking powder

1/4 teaspoon baking soda 1 teaspoon cinnamon

1/2 teaspoon nutmeg 1/4 cup milk

1 teaspoon vanilla 2 cups quick cooking oatmeal

1 cup raisins 1 cup chopped nuts (optional)

Cream margarine in a large bowl. Add eggs and beat well. Stir in carrots and sugar. In a bowl mix flour, baking powder, baking soda, cinnamon, nutmeg, milk and vanilla thoroughly. Stir flour mixture into margarine mixture. Add oatmeal, raisins and nuts. Drop from teaspoon onto greased baking sheet. Flatten slightly with a fork dipped in flour. Bake at 350�F for ten minutes or until lightly browned.

Jumbo Breakfast Cookie

1 cup sugar

1/2 cup margarine, softened

1/2 cup peanut butter

1/4 cup water

1 Tablespoon vanilla

1 egg

1/2 teaspoon salt (optional)

1/2 teaspoon baking soda

1 1/2 cups whole wheat flour

1 cup old fashioned or quick cooking oats

1 cup raisins

4 cups oat circles

1.Heat oven to 375�F. Stir together sugar, margarine, peanut butter, water vanilla and egg in a large bowl.

2.Stir in remaining ingredients except oat circles. Then gently add oat circles.

3.Drop dough by rounded 1/3 cupfuls*, 2 inches apart onto ungreased large cookie sheet. Flatten dough to about one inch thick.

4.Bake 13 to 15 minutes or until golden brown. L

5.Let stand five minutes before removing from cookie sheet. Store loosely covered.

*An ice cream scoop works well.

No Bake Chocolate Cookies

1 cup sugar

1/2 cup water

1/2 cup cocoa

4 Tablespoons margarine

1/2 cup peanut butter

1 teaspoon vanilla

3 cups uncooked quick oats

1.Combine sugar, water, cocoa, and margarine in a saucepan.

2.Bring to a boil and boil for one minute.

3. Add peanut butter, vanilla and oats.

4.Cool slightly.

5.Drop by spoonfuls onto a plate.

For more educational materials please visit our web site at www. http://luzerne.extension.psu.edu.

About the Author

Mary R. Ehret, M.S., R.D., L.D.N., is with Penn State Cooperative Extension, Luzerne County, 16 Luzerne Ave., West Pittston, Pa., 18643. (570) 825-1701/602-0600. Fax (570) 825-1709. mre2@psu.edu.

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