Ingredients

* 3 tablespoons vegetable oil
* 1 cup uncooked long-grain rice
* 1 teaspoon garlic salt
* 1/2 teaspoon ground cumin
* 1/4 cup chopped onion
* 1/2 cup tomato sauce
* 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Source:allrecipes.com

I came up with this variation on Ants on a Log for Thanksgiving because my brother hates raisins. They would also work well for schools or daycares with nut-free rules for snacks and lunches.

Ingredients

* 1/4 cup dried cranberries
* 6 stalks celery, cut into 3-inch pieces
* 1/2 cup raspberry flavored cream cheese

Directions

1. Fill each celery stick with raspberry flavored cream cheese and top with 3 or 4 dried cranberries.

Source:allrecipes.com

Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won’t care!

Ingredients

* 1 (16 ounce) package baby carrots
* 1/2 cup butter
* 3 tablespoons honey
* 1/2 cup brown sugar

Directions

1. Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Source:allrecipes.com

My husband taught me this elegant yet easy side dish! Always a hit at the holidays, and dresses up every day chicken.

Ingredients

* 1/2 pound prosciutto, sliced
* 1/2 (8 ounce) package Neufchatel cheese, softened
* 12 spears fresh asparagus, trimmed

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
3. Bake 15 minutes in the preheated oven, until asparagus is tender.

Source:allrecipes.com

Ingredients

* 1/4 cup butter
* 4 large tart apples – peeled, cored and sliced 1/4 inch thick
* 2 teaspoons cornstarch
* 1/2 cup cold water
* 1/2 cup brown sugar
* 1/2 teaspoon ground cinnamon

Directions

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Source:allrecipes.com

Ingredients

* 4 apples – peeled, cored and chopped
* 3/4 cup water
* 1/4 cup white sugar
* 1/2 teaspoon ground cinnamon

Directions

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Source:allrecipes.com