Amy Barnes Class Schedule

Your air fryer is the perfect cooking vessel for summertime cooking! It cooks anything and everything and keeps the heat contained in one small unit! This class teaches how versatile an air fryer can be with a lesson of Rib-eye Steak with Garlic Butter; Chicken Wontons with Dipping Sauce; Cream Cheese Stuffed Mushrooms; Potato Wedges; Mexican Street Corn on the cob, and Salmon with Maple Soy Glaze.

If your child is interested in cooking and is between the ages of 8 and 12, this week-long series will teach cooking skills and methods that will allow them to follow a recipe and be able to cook independently. Each day a new fun topic is introduced. Kids work hands-on in teams of two, and at the end of the lesson, have a meal of the foods prepared. This series teaches: MONDAY - Rock & Roll-Ups: Hummus, Baby Spinach & Feta Flatbread Wraps; Pepperoni Pizza Rolls with Marinara Sauce; Air Fryer Grilled Cheese Roll-Ups with Creamy Tomato Dipping Sauce; Italian Sausage Pastry Roll-Ups; baked Chicken Taquitos with warm Salsa Dip; Baked Cinnamon Churro Roll-Ups with Vanilla Bean Yogurt Dip, and S’mores Pizza Roll-Ups. TUESDAY - Muffin Pan Fun: Cream Cheese-Blueberry Muffins; Muffin-Tin Cheeseburgers; Cheesy Baked Mashed Potato Cups; Taco Wonton Cups; Pepperoni Pizza Puffs; Mini Apple Pies , and no-bake Strawberry Cheesecakes. WEDNESDAY - Kids Lunch Bunch: Tortilla Turkey & Swiss Cheese Pinwheel Lollipops with Ranch Dip; Bacon-Cheeseburger Calzones; Sesame Veggie Ramen Noodle Salad Cups; Pepperoni Pizza Pancakes with Marinara and grated Cheese; baked Monte Cristo Sandwiches & Carrots with Garlic Dip; Air Fryer Chicken Bites with BBQ Sauce, and Oreo Stuffed Chocolate Chip Cookies. THURSDAY – Make Ahead Breakfast: fresh Fruit Salad Cups with Honey, Mint and Lime Syrup; Peanut Butter Oatmeal Bars; Breakfast Egg & Feta Cheese Muffins; make ahead Blueberry French Toast with Streusel Topping Casserole; Hash Brown Waffles topped with Homemade Sour Cream; Jumbo Breakfast Cookies made with Oats, Cranberries and Cereal; Morning Maple Sausage Balls, and Apple Cheddar Scones. FRIDAY – Fasta Pasta Fun!: Homemade Mac &Cheese; Lasagna & Garlic Bread; Fettuccine Alfredo; Crispy Gnocchi with Sausage & Bacon; Peanut Butter Bowtie Noodles; One-Pan Coconut Chicken Ramen Bake, and warm Chocolate Risotto Pudding with Vanilla Whipped Cream. This class is part of a series.

If your child is interested in cooking and is between the ages of  8 and 12, this week-long series will teach cooking skills and methods that will allow them to follow a recipe and be able to cook independently. Each day a  new fun topic is introduced. Kids work hands-on in teams of two, and at the end of the lesson, have a meal of the foods prepared. Today this series teaches: MONDAY - Rock & Roll-Ups:  Hummus, Baby Spinach & Feta Flatbread Wraps; Pepperoni Pizza Rolls with Marinara Sauce; Air Fryer Grilled Cheese Roll-Ups with Creamy Tomato Dipping Sauce; Italian Sausage Pastry Roll-Ups; baked Chicken Taquitos with warm Salsa Dip; Baked Cinnamon Churro Roll-Ups with Vanilla Bean Yogurt Dip, and S’mores Pizza Roll-Ups. This class is part of a series.

If your child is interested in cooking and is between the ages of  8 and 12, this week-long series will teach cooking skills and methods that will allow them to follow a recipe and be able to cook independently. Each day a  new fun topic is introduced. Kids work hands-on in teams of two, and at the end of the lesson, have a meal of the foods prepared. This series teaches: TUESDAY - Muffin Pan Fun: Cream Cheese-Blueberry Muffins; Muffin-Tin Cheeseburgers; Cheesy Baked Mashed Potato Cups; Taco Wonton Cups; Pepperoni Pizza Puffs; Mini Apple Pies , and no-bake Strawberry Cheesecakes. This class is part of a series.

If your child is interested in cooking and is between the ages of  8 and 12, this week-long series will teach cooking skills and methods that will allow them to follow a recipe and be able to cook independently. Each day a  new fun topic is introduced. Kids work hands-on in teams of two, and at the end of the lesson, have a meal of the foods prepared. Today this series teaches: WEDNESDAY - Kids Lunch Bunch: Tortilla Turkey & Swiss Cheese Pinwheel Lollipops with Ranch Dip; Bacon-Cheeseburger Calzones; Sesame Veggie Ramen Noodle Salad Cups; Pepperoni Pizza Pancakes with Marinara and grated Cheese; baked Monte Cristo Sandwiches & Carrots with Garlic Dip; Air Fryer Chicken Bites with BBQ Sauce, and Oreo Stuffed Chocolate Chip Cookies. This class is part of a series.

If your child is interested in cooking and is between the ages of  8 and 12, this week-long series will teach cooking skills and methods that will allow them to follow a recipe and be able to cook independently. Each day a  new fun topic is introduced. Kids work hands-on in teams of two, and at the end of the lesson, have a meal of the foods prepared. Today this series teaches: THURSDAY – Make Ahead Breakfast: fresh Fruit Salad Cups with Honey, Mint and Lime Syrup; Peanut Butter Oatmeal Bars; Breakfast Egg & Feta Cheese Muffins; make ahead Blueberry French Toast with Streusel Topping Casserole; Hash Brown Waffles topped with Homemade Sour Cream; Jumbo Breakfast Cookies made with Oats, Cranberries and Cereal; Morning Maple Sausage Balls, and Apple Cheddar Scones. This class is part of a series.

If your child is interested in cooking and is between the ages of  8 and 12, this week-long series will teach cooking skills and methods that will allow them to follow a recipe and be able to cook independently. Each day a  new fun topic is introduced. Kids work hands-on in teams of two, and at the end of the lesson, have a meal of the foods prepared. Today this series teaches: FRIDAY – Fasta Pasta Fun!: Homemade Mac &Cheese; Lasagna & Garlic Bread; Fettuccine Alfredo; Crispy Gnocchi with Sausage & Bacon; Peanut Butter Bowtie Noodles; One-Pan Coconut Chicken Ramen Bake, and warm Chocolate Risotto Pudding with Vanilla Whipped Cream. This class is part of a series.

Chicken is popular around the world because it is lean, high in protein, it’s affordable, and versatile. It’s mild flavor is enhanced by regional spices, cooking techniques, and traditions. Come explore how it is enjoyed worldwide with this lesson on global cuisines with chicken as the center stage ingredient. Our fun lesson includes Kuku Paka East African Chicken Curry with Coconut Milk; Hasselback Greek stuffed Chicken-with Zucchini, Herbs & Feta; skillet French Onion Chicken & French Baguette; Thai Chicken with Peanut Sauce and Rice Noodles; Japanese Butter & Shoyu braised Golden Chicken, and Chicken Schnitzel with Lemon & German Fried Apples.

This class opens the door to creating luscious Pies and Tarts made with flavors that expresses the vibrancy of summer – beautiful berries, citrusy custards, and juicy stone fruits. We will begin by learning to make a variety of crusts including a Buttery Pie Crust, delicate Tart Shells, and flaky Phyllo Crusts. We’ll explore creating and thickening fruit fillings, layering flavors with herbs, spices and liquors, and balancing sweets with acidity. By the end, you will have the confidence to create with whatever is fresh and in season, the skills to troubleshoot common baking challenges, and the ability to create desserts that capture the essence of summer in every bite. Our lesson is French Onion Tart with Bacon & Gruyere; Apple Pie with Flaky Pie Crust Baked in Parchment Paper; fresh Strawberry Pie with Shortbread Crust & Whipped Cream Peanut Butter Banana Pie; Lazy Gal’s Lemon Tart, and Chocolate Ganache Tart with Chocolate Cookie Crust.

Nothing tastes better in the warm summer months than fresh Salads made with lots of Veggies, Protein, and light luscious Dressings. Paired with Bread to compliment, you have meals that not only sound good but are perfect for healthy summer enjoyment. This class introduces an amazing collection of salads you won’t be able to get enough of! Join us for a cool lesson of New York Steak Salad On Romaine with Ginger-Sesame Dressing & Crisp Vegetables; Garlic and Sesame Scones; Grilled Chicken W/ Brie & Baby Spinach Salad with Apple Cider Vinaigrette; Gruyere Chive Popovers; Summer Harvest Grilled Vegetable Panzanella Salad with Red Wine Dressing, and Olive Oil Brownies with Sea Salt. We will enjoy our Salads with White Wine Sangrias.

This Pasta class is so perfect for summer, using summer ingredients to build light sauces added to fresh Pastas. Come for a fun & amazing experience to learn Thai Marinated Chicken, Vegetables & Fusilli Pasta Salad with Peanut Dressing; Cowboy Butter Chicken Linguini; Penne Pasta Primavera with Shrimp and Broccolini and Wilted Spinach; Cajun Seared New York Steak over Fettuccine Alfredo; Creamy Pork and Mushroom Rigatoni, and Brie, Bacon and Basil Farfalle Pasta.

We’re celebrating the centennial anniversary of the iconic stops along Route 66 are a showcase of diners, mom & pop cafes, & roadside grills. This lesson will travel through the state & tap into the retro flavors, and discover the influences of Native American, Mexican, ranching and frontier cooking. It will blend history and tradition into an amazing cooking experience. Join us for a fun class of true specialties including Roasted Green Chili Pork Stew; Baked Beef & Bean Chimichangas; Chile Rellenos Pie; Southwest Cactus Salad; Blue Corn Cornbread with Pumpkin Spice Butter, and Fry Bread with Refried Beans. We will enjoy it all with Very Berry Margarita Spritzers!