With the arrival of July, summer is definitely here.  We went from some great 80 degree weather to scorchers.  It’s time to move indoors for awhile where the temperatures are more bearable. 

We have been very busy with our kids and teen classes lately and July has quite a few, too.  We have also been getting requests for more adult classes on Saturdays or evenings and have added an evening session for our Warm Weather Entertaining class this month.

I had the summer “crud” a while back and had to cancel our Healthy and Hearty Salads class.  We added it back to the schedule and you can find it in early September. 

We finalized our schedule for the remainder of 2008.  It was difficult thinking about holiday baking when temps are so hot now, but we did.  Our calendar and updated brochure will be on our website within the next few days.  We tried to accommodate all of you requesting classes.  If there is something you want and you don’t see it on the schedule, please let us know.

With the economy in such doldrums, it is important to attempt to save on food costs whenever we can.  Previously we gave you information on how to save at the grocery store.  Now, we would like to help you use up leftovers that your family often throws away.  See our recipe at the end of the newsletter for a great way to use leftover BBQ chicken

Try to stay cool and have a wonderful and safe 4^th of July. 

July Adult Classes – July will bring not only our adult classes, but another week of kids boot camp classes.  Our Tuesday classes are held from 9:30 a.m. to 12:30 p.m., our Thursday evening classes are from 6:30 p.m. to 9:30 p.m., and our Thursday quick classes are from 10:00 a.m. Noon.  See our class calendar at July Classes for details.

On Tuesday 7/8 and repeated on Thursday evening 7/10 (just added) we will offer our Warm Weather Entertaining class.  This brand new class features appetizers that are great for outdoor entertaining.   Prepare warm weather appetizers your friends and family will enjoy.  $63/person

On Tuesday 7/22 we will offer our Fun with Ice Cream class where we will make both homemade ice cream and fun desserts using grocery store ice cream.  We’ve had a great time developing these recipes and have not had any problem finding tasters!  Class is $63 per person.

Upcoming Classes for August – We are offering a few classes in August and they will be held later in the month when the kids are back in school.  We have both 3 hour and ‘quick’ 2 hour classes.

On Tuesday 8/26 we will have our Warm Weather Entertaining class where we will prepare appetizers perfect for our hot summer days.  Several of you asked me to repeat this class after summer vacations are over.  We are happy to be able to oblige.   Cost is $63/person

On Thursday, 8/28 we will have our Labor Day BBQ Quick morning class.  We will prepare a make-ahead menu perfect for the Labor Day holiday. $49/person

Upcoming Kids Classes – We have a waiting list for our kid’s 8-12 boot camps so there are no more spots available.  However, if we get enough requests, we can schedule another session.  Our kids boot camp has one session each of pizza, ravioli, tacos, stir fry and chicken alfredo.  $255 per week

We have two remaining single day teen classes, too.  First, our teen Mexican class is offered on Wednesday, July 9 from 10:00 a.m. to 12:30 a.m.  We will prepare a Mexican meal featuring fajitas and more.  $47 per person.

Our other teen class remaining, Teen Chicken and Pasta will be held on Thursday July 24 and will feature Chicken alfredo.  This class will be held from 10:00 a.m. to 12:30 a.m. and is $47 per person. 

Special Offers – Our special for the month of August is attend a class in August and receive $15 off of a class in September.   

Private Groups – If you want to schedule a private class for your group, we can hold classes at your place or ours.  For private groups we can customize a menu perfectly suited for your group.  We have had great feedback on our private group parties held previously, and we would love to hold one for you, too.  

We are still working to add all the recipes that we have published over the last 3 years in one easy-to-find spot.  We will also include helpful information such as our discussions on salt, high fructose corn syrup, and other informative pieces.  Keep watching!!

Methods of Payment – Remember that payment is due up front for classes.  While we prefer checks, we also take PayPal as an alternative payment method.  If you absolutely must pay with credit cards, let us know so that we can send you a PayPal invoice via e-mail. 

Cancellation Policy – For our adult classes, we must have at least 72 hour notice before class in order to apply a full credit towards another class.  Cancellations made less than 72 hours before class will NOT receive a credit.  Of course, if WE cancel a class, you are entitled to a full refund.  For our boot camp classes, no cancellations are refunded unless we can fill your child’s spot.

In the media -- We are minimizing our TV appearances this summer.  However, we recently were on Sonoran Living making the exact same recipe we have in this newsletter.  Take a look at Sonoran Living BLT Pasta Salad.  The video is on the right hand side of the recipe.  I have to tell you, the crew swarmed us after this one to get a taste of that salad.  We got lots of ‘thumbs up’ on this recipe. 

We also filmed an ice cream segment for Sonoran Living but as of today, we do not have an air date.  You will just have to tune in to see it or watch www.sonoranliving.com for the video.

Gift Certificates – Reminder – there are still some of you with gift certificates that have not been redeemed.  If you received one for the holidays, their expiration date is past.  Please contact me so we can discuss what to do with these expired certificates. 

I would like to thank for your continued support of Simply Impressive Cooking School and I hope to see you in a class soon. 

BLT Pasta Salad

This pasta salad is a great way to use up leftover bbq chicken, pasta and even salad from last night.  It tastes great and there is no way that even your fussiest eaters will know that they are eating leftovers.

	Dressing:
½ cup	Mayonnaise
1/3 cup	Water
1 tbsp	Barbecue sauce
1½ tsp	White distilled vinegar
¼ tsp	Garlic powder
¼ tsp	Freshly ground pepper
	Salad:
8 oz	Rotini pasta
2 cups	BBQ Chicken, skin removed
	Kosher salt and pepper, to taste
4 rashers	Bacon OR
4 tbsp	Bacon, cooked and crumbled
3 cups	Romaine or iceberg lettuce, torn
1 ¼ cups	Cherry or grape tomatoes, halved

Mix all dressing ingredients together in a large salad bowl and set aside.

Bring a large pot of water to a boil for cooking the pasta.  Once the water is boiling, salt the water with about 1 tbsp salt.  Add the pasta and cook according to package directions until al dente.

Remove skin from the chicken.  (Don’t worry…you will still taste the BBQ taste even though the sauce is removed.)  Cut chicken into bite sized pieces.

Use either pre-cooked bacon or cook bacon in a skillet or microwave until crisp.  Drain on paper towel, then cut into small pieces. 

Add hot pasta and chicken to dressing in salad bowl along with the bacon, lettuce and tomato.  Toss gently.

Serve immediately.  This can also be served cold, but should not be heated