This week's Cook of the Week is Angelina Eryn Rodrigues. She is the four-year old daughter of Wilson Jr. and Ackyla Rodrigues of Swainsboro and is enrolled in Pre-K. Her father is a deputy with the Emanuel County Sheriff's Office and her mother is a legal manager at Big Dog Lending and also owns Fanci Peach Boutique. She is also the granddaughter of Marcio and Andrea Silva and Wilson and Tania Rodrigues, all of Swainsboro. Angelina is no stranger in the culinary world. In fact, her family often enjoys meals prepared in Angelina's play kitchen after her latest food finds on YouTube Kids. Often, she can be found helping her mom in the kitchen and her daddy on the grill. When not expressing her creativity in the culinary world, Angelina enjoys creating new artwork with her easel. She also enjoys swimming and loves all things mermaid. Here are three recipes Angelina would like to share. Enjoy!
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) butter or margarine, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 c. (12 oz. package) NESTLÉ® TOLL HOUSE® semi-sweet chocolate morsels
1 c. chopped nuts
Dough Preparation
Preheat oven to 375°F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.
Single serve cookie variation
Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pan cookie bars variation
Grease 15X10" jelly-roll pan and spread dough in pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Homemade Strawberry Ice Cream
2 c. chopped strawberries
1 c. sugar (divided)
2 c. heavy cream
1/2 tsp. vanilla extract
1 dash salt
Freeze ice cream bowl of a 2 qt. ice cream maker overnight. Mix chopped strawberries with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so strawberries release their juices. Blend strawberries up in a blender or food processor. In a large bowl, combine strawberry mixture with heavy cream, whole milk, vanilla extract, salt and remaining sugar. Set aside. Pour strawberry cream mixture into prepared ice cream maker. Allow to run according to manufactures instructions, approximately 30 minutes.
Pepperoni Pizza
1 c. mini pepperonis or any toppings you prefer
1 14 oz. jar pizza sauce
1 Italian seasoning packet
1 13.8 oz. pizza crust dough package, refrigerator
2 c. pizza blend shredded cheese
Preheat oven and prepare pizza crust according to package directions, placing dough onto a baking sheet or pizza stone. Slice or dice meats, veggies and other topping ingredients in similar-sized pieces. Using a large spoon, ladle pizza sauce over dough. Use back of spoon to spread it to uniform thickness, making sure to spread it almost to the crust edges. Layer a generous portion of shredded cheese over sauce. Add toppings, one at a time, in layers. Bake according to page directions (usually 12-18 minutes) until crust is golden and cheese is bubbly.
