PEA RIDGE — Watermelon Lemonade Cooler

From the Kitchen of Lakota Moppin Mother’s Day Cookbook, Pea Ridge Intermediate School

15 c. seeded and cubed watermelon

2 12 oz. cans frozen lemonade

2 mint sprigs

ice

Put watermelon in a blender or food processor and blend until smooth. Combine frozen lemonade and 2 mint sprigs in a sauce pan and cook over medium heat for 10 min. Stir together watermelon puree and lemonade mixture; cover and chill 8 hours. Remove and discard mint, stir and enjoy over ice.

Brownie Crush

From the kitchen of Nathan Wood Mother’s Day Cookbook, Pea Ridge Intermediate School

1 box brownie mix

1 jar marshmallow creme

1 cup peanut butter

1 cup crushed cereal (corn flakes, life, chex, etc.)

1 1/2 cup chocolate chips

Make brownies as directed on package. While brownies are warm, put the marshmallow creme on top to melt. Mix peanut butter and chocolate chips and melt in the microwave, stirring occasionally. Add cereal to chocolate mixture and pour over marshmallow creme and brownies.

Tropical Storm!

From the kitchen of Uirriana Sato Mother’s Day Cookbook, Pea Ridge Intermediate School

1 banana

1 c. pineapple juice

1/4 c. pina colada mix (non-alcoholic)

pineapple chunks or slices for garnish

Mix all ingredients, except the garnish, in a blender until smooth. Serve over ice, adding pineapple for garnish on the side of the glass.

Subscribers - The Times would like to share your recipes. Recipes may be dropped off at the office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 4 on 06/29/2011