PEACH COBBLER, CRUNCHY ASIAN SALAD, THAI CHICKEN & RAINEY LAKE TRIP!!!

Went to Rainey Lake in the Voyagers National Park last week...It was a 6 hour drive from Faribault, MN to International Falls MN...We rented a houseboat, that sleep 8...My son John, his daughter & son, my daughter Cathy, my neighbors, John & Lori and John's friend Sally & daughter...We had a beautiful camp site, caught lots of big walleyes...Had to release them tho as there is a slot limit on Rainey Lake...You can't keep any over 17" to 28" and you get to keep 1 walleye over 28"....The largest one we caught was 27-1/4" and had to release it....They also forgot to take the camera that time...Saw lots of bald eagles and some beautiful scenery...

Picture of some of my family:
My daughter in law Gay, sons Pat, John & Matt (Gays husband) daughter Ellen and me..We were celebrating Ellen's graduation from collage (She will be 48 in November).....

PEACH COBBLER

Cobbler like mom used to make – now healthified for more health-conscious times. You’ll feel just peachy!

Substitution:
If fresh peaches are available, use 4 cups sliced peeled peaches instead of the canned peaches. Or, you can use a 16-oz bag of frozen sliced peaches, thawed.
Did You Know?
The lemon juice used in this recipe adds a little sparkle that perks up the peach flavor.

Ingredients:
1 cup Bisquick Heart Smart® mix
1/4 teaspoon ground cinnamon
1 cup fat-free (skim) milk
3 tablespoons canola oil
3/4 cup sugar
1 can (29 oz) peach slices in light syrup, drained
1 teaspoon lemon juice
Vanilla reduced-fat ice cream, if desired

Directions:
Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.

In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.

Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.

CRUNCHY ASIAN SALAD

Variation:
Turn this into a delicious main dish salad by adding shredded cooked chicken.
The ramen noodles will be crisp if the salad is served right after making it, but will soften if the salad is stored.

Dressing Ingredients:
1/3 cup canola oil
1/3 cup rice vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Salad Ingredients:
1 package (3 oz) ramen noodle soup mix (any flavor)
1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
8 medium green onions, sliced (1/2 cup)
1/2 cup sliced almonds (2 oz)or roasted peanuts
1 medium red bell pepper, cut into 1x1/8-inch strips
2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)or use canned Mandarin oranges
2 cups coarsely chopped fresh baby spinach leaves

In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.

Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours!

THAI CHICKEN WITH BASIL

Get authentic Thai flavor in only 20 minutes. Fish sauce, chiles, fresh basil, fresh mint and peanuts give this dish exotic flavor.

Ingredients:
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon canola or soybean oil
3 cloves garlic, finely chopped
2 red or green jalapeño chiles, seeded, finely chopped
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon sugar
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped unsalted dry-roasted peanuts, if desired

Directions:
Cut each chicken breast into 4 pieces.
Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Cook chicken, garlic and chilies in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts!