Prior Lake-Savage Area Schools Community Education Services

We'll begin with "Empanadas ", pastries filled with beef, tomatoes, potatoes and herbs. Flautas are next with chicken in a jalapeno/garlic paste and fried crisp in a corn tortillas. We'll then prepare authentic Mexican rice prepared with onions, garlic, tomatoes and fresh cilantro along with Mexican style corn prepared with lime aioli, cayenne pepper and Cotija cheese. Fajitas follow with tender strips of marinated beef and chicken with fresh sauteed bell peppers and onions wrapped in a warm tortilla shell. We’ll finish this fiesta with a Yucatecanstyle delight, fresh coconut blended with rich custard in a wonderful nutty crust, baked to a caramelly brown, and served with crème fraȋche.

Using an Air Fryer to cook vegetables is quick—and the healthy results are delicious! In this class Kirsten will demonstrate a variety of recipes using in-season local and/or commonly available vegetables including Lemon Pepper Broccoli, Miso Sesame Kale Chips, and Roasted Sweet Potatoes. Participants will receive an extensive handout along with the link to join prior to class. There will be ample time for questions during the session, and participants will receive a link to the recording afterwards so you can follow along at your convenience.

You'll begin by preparing delicious egg rolls stuffed with pork, shrimp and vegetables served with both hot mustard and sweet and sour sauce for dipping. You'll then prepare fried rice using chicken, shrimp, fresh vegetables and the secret sauce. Classic pork chow mein follows served with crispy egg noodles along with shrimp egg foo young.

You can do it! It’s fun and easy. Nancy will show you the tricks of the trade and have you decorate lovely cakes and desserts for family and friends in no time at all. Learn how to make borders, flowers, newer cake patterns, clowns, fancy designs and more. *Supply fee ($25) included in tuition.

The electric pressure cooker makes a faster and more flavorful Pot of chili compared to stove top or slow cooker—and you can make your sides in the Instant Pot, too! In this live online class Kirsten will demonstrate Easy Weeknight Chili, Turkey Verde Chili, and vegan Quinoa Chili, along with Instant Pot “Baked” Potatoes and Loaded Cornbread. We’ll also discuss how you can adapt your favorite recipe for pressure cooker use.

This raspberry cake is beautiful and full of flavor! The vanilla sponge cake is filled with mascarpone and raspberry compote and frosted with a thin layer of white chocolate buttercream. Oh, it’s decadent. Come make one yourself and experience the bliss of raspberries, chocolate and balanced sweetness. Supply fee ($18) inlcuded in tuition.

Who does not like Dumplings? Whether it is the Czech ones such as knedliky sliced on a plate with butter or the more familiar ones swimming in broths or stew. In this hands on class we will make knedliky dumplings, and then create 1 soup such as a thick cream Chicken Veggie Dumpling or a lighter Asian version. Indicate if you want an Asian based or a traditional chicken soup at registration. Everyone will go home with 1 small batch of knedliky, 1 soup and recipes. Please bring a soup pot and a container for your knedliky. Supply fee ($11) included in tuition.

Pizza is a staple in our society; you can get it thick or thin, from the grocery or a take-out place. You can have your favorite cheese or meats, veggies, taco, or any other combination of ingredients. Learn to make savory tender dough, top it with a variety of toppings and go home with your family’s dinner. Adult/youth team welcome. Supply fee ($7) included in tuition.

Hot dish (n.) a one-dish supper baked in your oven using a single piece of cookware. Join us to create up to 15 sensational hot dishes using fresh ingredients (no canned soups) and easy preparation for a family meal or crowd-pleasing recipes for a pot luck! Supply fee ($15) included in tuition.

If you have been on any social media at all in the past year, you know that Cocoa Bombs have been a magical rage. Come learn how to make these beautiful, fun and decadent treats. Recipes will be provided and you will go home with 6 bombs that you have made yourself. Bring a muffin tin to bring your bombs home in. Supply fee ($10 for 6 bombs) included in tuition.

Spring and summer are seasons for salads. In this hands-on class you will make a Wild Rice and Chicken Breast Salad, Wild Rice with Fresh Mushrooms and Cashews and a vegetarian main dish salad using multicolored peppers and Quinoa. What could be more refreshing than fruit? Create a salad combination of cantaloupe and strawberries with orange sauce. Equally as pretty is Raspberry-Spinach Salad with Glazed Pecans. You will also make 3 easy dressings for your assorted garden greens: Feta Cheese, Creamy Blue Cheese and Orange. Be ready for those family picnics! Supply fee ($13) included in tuition.

They are beautiful and so fun to make! Your instructor will show you some simple tricks to make the process easy. You will make three different kinds: lovely blueberry, lemon, and pink champagne. You will bake and assemble one recipe from start to finish, as well as decorate and assemble the other two recipes. You will be the talk of the party when you serve these little delicacies!

Experience the robust flavors of Italian cuisine! We'll begin with tender baby greens in a tangy balsamic vinaigrette, followed by bruschetta, toasted Italian bread topped with a fresh tomato relish. We’ll use the same delicious relish to create the classic Eggplant Parmesan. You'll then learn to prepare manicotti filled with a variety of cheeses and served with a delectable marinara sauce. Next, we'll be preparing tiramisu, layers of mascarpone cheese, rum soaked genoise, zabaglione and chocolate biscotti. It's sublime!

You'll begin by preparing vietnamese summer rolls served with both hoisin and peanut sauce for dipping. Vietnamese spring rolls follow with pork, shrimp, and glass noodles stuffed in rice paper and fried to a golden brown, served with the classic nuoc cham dipping sauce. You'll then prepare Pad Thai blending the vibrant flavors of Thailand with rice noodles using shrimp, eggs, chilies, garlic, basil, scallions, bean sprouts, sesame oil, lemon and crushed red pepper flakes. For dessert, Thai lime custard topped with fresh whipped cream.

It’s time to finally use that Instant Pot! In this live 4-part online Zoom class you’ll learn how to make breakfasts thru dinners and appetizers thru desserts! Each week Kirsten will demonstrate a different aspect of pressure cooking: from how a pressure cooker works to how to cook with frozen meats to all-in-one meals to pot-in-pot cooking. Handouts accompanying each session offer additional recipes beyond what is demonstrated during class and each week there’s plenty of time for Q&A and sharing how we’ve used our Pots since the previous class.

You can create the building blocks for a variety of healthy meals using your Instant Pot and/or air fryer! In this live online class Kirsten will demonstrate a vegetarian Black Bean, Sweet Potato & Kale Bowl, Korean Chicken Bowl, and a flexitarian Taco Tamale Bowl while discussing ways to change up your daily meals with different sauces and toppings.