Banana Bread

I picked my niece up from daycare last Friday. The owner of the day care smiles and says, “I have bananas that would be perfect for banana bread!” Here’s the back story. Months ago I noticed her bananas had turned brown. I mentioned she should make banana bread with them. She says no, but offers them to me and my niece. We take them home and make bread for the the next week. The kids loved the bread! So basically, now we are the keepers of over ripe bananas to turn them into banana bread and proof “no good deed goes unpunished!”

We had six ripe and very ready to go bananas. I looked in the pantry and realized we were low on canola oil and then when I glanced in the fridge we were low on eggs.  I remembered a client saying that they have substituted mayonnaise for egg and oil in cake mixes before. This practice dates back to World War II when baking ingredients were scarce.

If you know me you know I loathe mayonnaise and eggs. I’m near gagging as I type this. It’s no wonder I hate mayo, it’s made up of oil and eggs!!! So I looked up on the inter webs how to convert the mayonnaise to eggs for recipes. Below is the recipe I used for Banana Bread when you do not have the correct ingredients.


MAYO BANANA BREAD

3 very ripe bananas (mashed)
1/2 cup heaping scoop of real mayonnaise (nothing else will do)
1 egg with the cordy thing removed
1/2 cup firm packed brown sugar
1/2 cup white sugar
1/8 tsp cinnamon
One shake ground ginger
1/2 tsp baking soda
1/4 tsp pink salt
1 1/2 cup flour

Preheat your oven to 350 degrees F. In a large bowl blend together the mashed bananas, (gag) Mayo and egg. Mix together until combined. Add. The sugars and mix well. Then add dry ingredients and stir by hand until  all dry items are incorporated.

Pour the mixture into two  medium loaf pans or Two 12 count lined  muffin tins. With his recipe I poured half in a loaf pan and made muffins out of the rest of the batter. The loaf took a little over an hour and the muffins approximately 25-30 minutes. Be sure to test with a tooth pick.



Optional additions:
Diced strawberries
Chocolate chips
Pecans
Walnuts

Gluten Free Peanut Butter Chex Marshmallow Treats

For the past couple years I have been trying to be gluten free. After many an appointment with doctors of western medicine, I was referred to a doctor of eastern medicine. My fertility Accupuncture doctor  told me that I was congested and I needed to cut out gluten and sugar from my diet. Sugar posed to be extremely difficult. But I thought to myself, sugar versus flour? Hmm, if you drop a tablespoon of flour in a small glass of water what will you get? Paste? Cloudy water? The flour never really dissolves. Sugar however, in a small glass of water will dissolve. Cutting out flour and gluten products was a no brainer.  Sugar for me however is a harder sell.  Cutting out flour and gluten was much easier. I started this blog originally inspired by my sister who is the creator and writer of LifeasMOM.com and GoodCheapEats.com. I will still post in this blog, however I have started another Just Me Trying To Be Gliten Free at JustMEtryingtobeGLUTENfree.blogspot.com.

I will post most of my gluten free recipes in the new blog. Although most of my recipes on this blog could be made gluten free by substituting a GF flour for regular flour.

Gluten Free Peanut Butter Chex Marshmallow Treats

1/4 cup butter
One 10.5 bag mini marshmallows
1/4 cup crunchy or regular peanut butter
6 cups Chex cereal

In a large pan heat butter until melted. Swish butter around until all of the pan surface is coated with a little butter. Add mini marshmallows and cook on low until all marshmallows are melted ams smooth. Remove from heat and add the peanut butter. Stir peanut butter into marshmallow butter mix until the peanut butter is incorporated and white 'mallow mix turns light peanut buttery brown.

Slowly add cups of Chex cereal until all Chex squares are lightly covered in 'mallow mix.  Spray your casserole dish or aluminum pan with oil spray. Pour ' mallow covered cereal into prepared dish/pan. Spray a ziplock bag with oil and pat the cereal down with oiled side of bag to evenly s
Distribute the mix.

Allow to cool and cover dish/pan with foil or plastic wrap. Cut into squares when cooled and enjoy!!!

Gluten Free Cranberry Vanilla Chex Marshmallow Cereal Bars

Eating Gluten free tends to be a bit of challenge sometimes. Like today. It's Super Bowl Sunday. We will be heading off in a bit to a party. Seeing as not all folks have medical conditions requiring a gluten free diet, and not all folks have jumped on the GF Bus... I BYOGF! Yes I do. I bring my own little GF foods, snacks and what have you to most gatherings. I try to never ever ever come to a get together empty handed. Below you will find a simple gluten free sweet that even gluten lovers will enjoy. The recipe can be tweaked many ways to make the perfect marshmallow cereal bar to your liking.

Gluten Free Cranberry Vanilla Marshmallow Cereal Bars

1/4 cup butter
1 jar marshmallow cream
2 cups mini marshmallow
6 cups vanilla Chex cereal or any flavor you like
1 cup dried cranberries or whichever dried fruit you prefer

On the stovetop I n a non stick pan, melt butter.  Coat the bottom of pan with your melted butter.  Scoop marshmallow cream into butter and stir. As it melts a bit add your mini marshmallows until all marshmallow products are "happy together" in a soft white syrupy sugary heaven.

Remove the melted saucy marshmallow mix from the heat and slowly stir in your cereal and cranberries. Pat the mixture in a greased casserole dish or half pan disposable aluminum pan.

Allow to cool, cut into squares and serve. They are simply amazing,,,

Gluten Free Augratin Potatos

Ore Ida had a special on their frozen' taters. I walked right up to that freezer and said to myself "I'm not stupid. These things are like gold and if ya can get them on sale. Buy some!" So a bag of Ore Ida frozen GF hash browns went in the cart. Below you will find the gluten free version of Augratin Potatos from the mid west relatives.

Gluten Free Augrtain Potatos

16 oz sour cream
8 oz Pacific brand Organic Roasted pepper and tomato soup
3 Tbs melted butter
1/4 cup dried chives
Salt and pepper
1 cup cheddar cheese
1 tbs Jamie and Robby's Seasoning
One bag Ore Ida hash brown potatoes

In a small oil sprayed crockpot or medium bowl combine sour cream, soup, butter, chives and seasoning. Stir until well combined.  Add cheese slowly and stir until we'll mixed. Slowly add hash browns until fully incorporated. If using the crockpot place lid on crock and place crock in the heating unit. Cook on low for 6-8 hours stirring every couple hours. 

If you are cooking in the oven, spray a small casserole dish with oil. Pour potato mixture in the dish and place in a 375 degree oven for 45 minutes to one hour or until casserole is bubbly and top slightly browned.

Spicy Chili Crockpot Meatballs

On a mission to find a new recipe for the crockpot.  I searched Pinterest for inspiration. I was limited with ingredients on hand and I already visited the market. Below is the recipe created with what I had.

Spicy Chili Crockpot Meatballs

1.5 pounds lean ground beef
2 eggs with white thingies removed
1 cup rolled oats
1/2 cup chopped white onion
a few shakes Lawry's garlic salt
a few twists of fresh black pepper grinder
a few shakes dried parsley
a few shakes dried chives
1 tbs Lea & Perrins Worchestershire sauce

Mix the above ingredients together until well combined and shape into tablespoon sized meatballs.  Brown meatballs in a pan with olive oil until they are lightly browned OR bake on an aluminum foil lined cookie sheet for 25-30 minutes in a 350 degree oven.

In your lightly oiled crockpot combine the following ingredients

1 10.1 ounce bottle of Trader Joe's Sweet Chili Sauce
1/2 cup apple cider vinegar
3 tablespoons Lea & Perrins Worcestershire sauce
a few shakes Lawry's Garlic salt
a few twists of fresh black pepper grinder

Add meatballs and gently stir until all meatballs have a little sauce on them.  Set the crockpot on low and cook for 6-8 hours.

Serve over

Chive Parsley Calrose Rice

2 cups Calrose rice
4 cups water
2 tablespoons butter
1 tbs dried chives
1/2 tbs dried parsley
a few shakes Lawry's Garlic salt

Combine in a rice cooker
Serve your Spicy Chili crockpot Meatballs over rice and enjoy.  The husband tasted and approved the recipe.  I had it for dinner last night and today for lunch.  It is excellent day off and even better the next day as left overs.

Greenwood Fireball Brownies

Good friends and good food collide at times.  This recipe is in honor of our friends Mitch and Jenn.  I name brownies after my friends and their likes.  This brownie recipe is easy to make with the help of a Betty Crocker brownie mix

Greenwood Fireball Brownies

One 10.25 Betty Crocker Brownie Mix
Following the package directions but making the substitutions below
1/3 cup part canola part olive oil
2 TBS Fireball Whiskey
1 egg (with the white thingies removed)
a shake of ground cinnamon
6 ounces good quality chocolate chips

Preheat your oven to 350 degrees F.  In a small bowl dump the contents of the mix.  Add oil and whiskey.  Stir.  Add the egg and cinnamon.  Stir again.  Add the chocolate chips and then stir again.   Spray the bottom of a small baking dish or line cupcake pan with liners.  For this amount I was able to fill a disposable 6 x 8 1/2 inch foil container and six cupcake liners. Bake 20-25 minutes or until toothpick comes out clean.

Serve hot with ice cream or cooled plain.

Vanilla Bean Snickerdoodles

A twist on an old favorite! As a kid I would read the recipe and wonder how come there are called a Snickerdoodle with no Snicker bars in the list of ingredients.  Not exactly sure how the cookie was named, but Snickerdoodles are amazing.  Sweet, chewy cinnamon goodness now with vanilla flavors.

Vanilla Bean Snickerdoodles

1 cup softened butter
1 1/2 cups vanilla bean sugar
2 eggs with white thingies removed
1 tsp vanilla
2 2/3 cups unbleached flour
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp sea salt

1/4 cup vanilla bean sugar
2 tsp cinnamon

Preheat the oven to 400 degrees.  Whip butter and vanilla bean sugar together until light and fluffy. Beat in eggs and vanilla until well blended. Mix in flour, cream of tartar, baking soda and sea salt until a soft dough forms. Shape dough balls using a teaspoon.  Roll dough balls in sugar mixture and place on a parchment lined cookie sheet and bake 8-10 minutes or until edges are set. You can freeze dough balls for later use if you desire. 

Red White and Blue Oatmeal Cookies

Patriotic always.  I love being an American.  My Grandparents came from other countries to this great land seeking the American dream.  They embraced the culture of America, but not forgetting their own. These cookies are a blend of patriotic colored dried fruits. Blended together to make a delicously tasty cookie.

Red White and Blue Oatmeal Cookies

1 cup dried cranberries
1/2 cup dried coconut flakes
1/2 cup dried wild blueberries
3 eggs with the white thingies removed
1 teaspoon vanilla
1 cup softened butter
1 cup light brown sugar
1 cup vanilla bean sugar
2 1/2 cups unbleached flour
1 tsp sea salt
1 tsp cinnamon
2 tsp baking soda
2 cups oatmeal

Preheat oven to 375 degrees.  Beat the 3 eggs until well blended.  Add the dried fruit, vanilla and stir.  Set the egg and dried fruit aside.  Allow the fruit to soak in the egg mixture for about an hour. In another bowl cream together the butter and sugars.  Add the other dry ingredients together and mix well. Dough will be very dry. Add the dried fruit egg mixture and mix together.  The dough will still be on the dry side.  Add the oatmeal until well combined. Form balls of dough using a teaspoon.  Place dough balls on parchment lined cookie sheet. Bake for 10-12 minutes until the edges are set.

Simply Delish Chocolate Chip Cookies

Who doesn't love a chocolate chip cookie? There are so many recipes to chose from. This one is my go to recipe for chocolate chip cookies. Crunchy, chocolately, salty, gooey goodness.

Simply Delish Chocolate Chip Cookies

3/4 cup softened butter
1 cup light brown sugar
1/4 cup vanilla bean sugar
1 egg with the white thingies removed
1 1/2 tsp vanilla
2 cups unbleached flour
1 tsp baking soda
1/2 tsp sea salt
1 10 ounce bag Ghirardelli 60% Cocao Bittersweet Chocolate chips
1/4 cup mini chocolate chips

Preheat oven to 375 degrees.  Blend butter and sugars together until light and fluffy.  Add the egg and vanilla and mix again. Combine flour, baking soda and salt. Add flour in half cup fulls, mixing after each addition. Once well combined add the chocolate chips slowly until well incorporated.

Using a teaspon measure, scoop teaspoons of dough onto a parchment lined cookie sheet.  If you would like to freeze some dough balls for later use now is a great time.  Otherwise place doughballs 2 inches apart on the parchement and bake for 10 to 12 minutes or until edges are set.

Allow cookies to cool and store in sealed container.  Enjoy!

Honey Cinnamon Peanut Butter Cookies

I was reading a group text from my siblings regarding food earlier today. After giggling out loud and reminiscing of days long ago. I pulled out the old yellow cookbook and skimmed through it. My sisters and I used this yellow cookbook to make just about everything.

I made some oatmeal cookies the other day. They were absolutely amazing. Aside from chocolate chip and oatmeal cookies, I wanted something different. So... today I was inspired to make some peanut butter cookies. Below you will find the recipe.


Honey Cinnamon Peanut Butter Cookies

2/3 cup softened butter
1/2 cup creamy peanut butter
1 cup light brown sugar
1 egg with the white thingies removed
2 tbs cinnamon honey (mix cinnamon in honey if you don't have prepared cinnamon honey)
1 1/2 cup unbleached flour
1/2 tsp sea salt
1 tsp baking soda

1/2 cup white sugar

Preheat oven to 375 degrees. In a mixing bowl whip together the butter and peanut butter. Add the light brown sugar until well mixed. Add the egg and mix well. Add the cinnanom honey. Add the flour by 1/2 cupfulls until all flour is incorporated and you are left with a soft dough. Using a teaspoon measure scoop dough and form round balls. Roll dough balls in the sugar. Place on a parchment lined cookie sheet about 2 inches apart. Press the top of dough the the prongs on a fork to leave a four line imprint. IF you would like to freeze some cookie dough at this point, you can place dough balls on parchment and store in a freezer bag to bake at a later date. Bake 11 minutes or until edges are set. Allow to cool. Serve or store in a sealed container.

Mandarin Pom Cranberry Sauce

Yay! Cranberry time! This years berries are spin on last years. Celebrating tomorrow with part of the family and then work like mad and then off to the desert for Turkey day and dust and cold climates.

Mandarin Pom Cranberry Sauce

12 oz bag of cranberries
3/4 cup white sugar
a shake cinnamon
1/2 cup pomegranate juice
1/4 cup Cointreu
1 28 oz can mandarin oranges drained
1 cup dried cranberries

In a saucepan combine berries, sugar, juice, and liquer. On medium heat simmer untilthe bearries burst and the sugar dissolves. Approxiamately 20-25 minutes. Add the mandarin oranges and dried cranberries the last 5-10 minutes. Let cool before serving. Best to refrigerate overnight so the flavors can mix perfectly. Serve in a fancy dish along your turkey and other fixins. Enjoy!

Cookies and Cream Fudge

Cookies and Cream White Chocolate Fudge

Candy making is part of holiday baking too. Don't be afraid to try candy making. There are many recipes and ingredient combinations to explore. Oh sugar, honey honey...

1 7 Oz. Jar Marshmallow Creme
1 tsp Almond Extract
12 oz bag White Chocolate Chips

Put these ingrediants in a large mixing bowl.

One stick butter
2 1/2 cups sugar
5 Oz. Lowfat 2% Evaporated milk

Chopped Oreo Cookies

In a large saucepan, combine 1 tsp butter, sugar and E. milk. Set remaining butter aside. Bring to a boil on medium heat until candy thermometer reads 233 degrees F. Stir continuously. Once the thermometer reads 233 degrees F, add the remaining butter and stir. Bring the mixture back to a boil and stir continuously. Once bubbled up, take off heat and carefully pour mixture into your large bowl of marshmallow, chips and almond extract. Stir until all chips are melted and the mixture becomes a smooth and combined snowy white mixture.

Pour half of the white chocolate fudge mixture into a lightly greased 8 x 8 square pan. Level fudge out with a spoon and let sit for a minute or two. Sprinkle Oreo cookies pieces on top of fudge. Using the palm of your hand or finger tip lightly press the cookie pieces into the top surface of the fudge. Pour remaining mixture on the top of the cookie pieces. Level again to make sure cookies pieces are covered. So the cream filled middles of the cookies don't melt put fudge in the freezer for about ten minutes. Remove from freezer and set on counter and allow fudge to set. Once cooled, cut and put in bags for gifting.

Captain-Cranberry Pom-Mandarin Compote

Where do the days go. Could it possibly be holiday time? As a kid it seemed like an eternity until the holidays. As an adult one day it's May then you blink and it's November. I love the holiday time, I just wish I would take more time out to enjoy it. This time of year is always so crazy trying to figure out scheduling and balancing time between three families. Splitting the holidays makes you nuts!!! First holiday to tackle... THANKSGIVING! It's my first married Thanksgiving! I will be home cooking for a small group and he will be in the desert. I want to have a home cooked meal with the family, and he wants to be out in the desert making folks eat his dust! It works.

Captain-Cranberry Pom-Mandarin Compote

1 12 oz bag of Cranberries
3/4 cup white sugar
1/2 cup POM pure pomegranate juice
a shake cinnamon
1/4 cup Captain Morgan Rum or Bacardi 'O' Orange rum
2 cans Mandarin oranges, with the juice drained

In a saucepan, combine the cranberries, sugar, pom juice and the Captain Morgan. On medium heat simmer the berries and liquids, until the cranberries burst and the sauce becomes a bit thick approximately 20-25 minutes. Add the mandarins the last 5-10 minutes. Let cool before serving. Best if made the day ahead so flavors can meld. Refrigerate and serve in a fancy compote dish on your holiday table.

Sloppy Joes

Sloppy Joes. Stirs up a few memories. My Mom would make them periodically. She'd use a little mustard, ketchup and if she felt fancy a little brown sugar. She'd even squirt the ketchup and mustard in a happy face. (:

Crockpot Sloppy Joes

1 1/2 pounds Lean Ground beef browned halfway seasoned with Lawrys Garlic Salt
1 can tomato paste
1 can Rotel Original
1 packet Onion Soup
1 can diced tomatos chili ready
Hamburger buns

Optional...
Cheddar, Monterey, Muenster, Pepper Jack Slices
Dill pickle slices

Combine above ingredients (minus buns, cheese and pickles) in your crockpot. Stir, set the time and do what ya need to do. Serve on hamburger buns with a slice of cheese and some sliced dill pickles. Enjoy!

A Couple Days Late Posted, But Worth The Wait

Happy Father's Day to all the Dads!!! I made this recipe for all the Dad's in the family on Sunday morning. Most of the Dad's I know LOVE peanut butter and chocolate. Below you will find a simple recipe to make something truly delectable!

#1 DAD Peanut Butter Balls

1 1/4 cup Skippy Natural Peanut Butter
1 cup Graham Cracker Crumbs
1/2 cup powdered sugar
1 1/2 cups Rice Krispies
12 ounces Plymoth Pantry Chocolate Candy Coating

In a large bowl combine graham crumbs, powdered sugar and peanut butter. Stir. Add Rice Krispies by 1/2 cup increments and stir until all combined. Refrigerate for one full hour. Shape peanut butter mixture into balls using a level tablespoon. Melt Chocolate Candy Coating as directed on the package. Dip each ball in chocolate until covered. Rest on waxed paper or parchement for about 20 minutes or until chocolate is set. During the summer months I store the PBB's in the 'frige. Store in an airtight container. Gift and watch the smile on your Dad's face. (:

Quick and Cheap Faux Mochas

In a previous post I wrote about Faux Mochas for camping. I write today for the everyday. The affordable tasty Java fix. To be truly honest these Faux Mochas Quick and Cheap are delicious and making this at home saves me about 4 bucks. The ingredients are simple.

It's a beautiful thing, no line to wait in and money stays in your pocket.

Quick and Cheap Faux Mochas

Trader Joe's 100% Columbian Instant Coffee ($3 to $4 at your Local Trader Joe's)
Packets of Nestle or Swiss Miss or whichever brand you prefer of Hot Chocolate (The Manufacturers are getting fancy these days I picked up Caramel Mocha and Dark Chocolate)
Hot Water or Hot Low Fat Milk
Low Fat Whipped Cream

In your coffee cup heat approxiamately 8 ounces water or Milk. Add hot chocolate packet and stir. Then add one tablespoon TJ's Instant Columbian Coffee. Stir again. Top with a little Whip cream if you would like and wha-la Faux Mocha.

Corned Beef aka Mustard Meat 28413

Rob grew up with corned beef, I did not. Twelve years ago I was introduced to the ever so salty dark rosy pink meat. My first experience was pretty good. Each time I have had it since I have a greater appreciation for corned beef. With St. Patrick's Day in two days, I decided to post a recipe. My trusty crockpot will yet again supply sustenance for yet another meal.

Crockpot Mustard Meat 28413

One 1 1/2 to 2 pound corned beef
six-eight red potatoes cleaned
One onion sliced in six wedges
One twelve ounce Bud Light or beer of your choice
A few shakes Lawry's Garlic Salt
A few shakes dry ground mustard
One head of cabbage quartered

Sprinkle seasoning on the bottom of crock. Add meat, if the corned beef had a seasoning packet use it. Line the sides of meat with potatoes and onion wedges. Sprinkle a little more seasoning on that. Pour beer over and around the sides of the meat. Lay the quartered cabbage pieces on top of that and put the lid on the crock. Set the temperature to low and cook for six to eight hours. When ready to serve remove the meat from crock and allow it to cool on the cutting board for 10-15 minutes. Slice the meat and serve with a potato or two and some cabbage. Dip pieces of meat in mustard. Enjoy!

If there is leftover meat use it for sandwiches.

Crockpot Chicken Asparagus Macaroni

I really wanted to go out to dinner. There is something so nice about, someone else's kitchen getting messed up and someone else getting to do the dishes. However, a home cooked meal is safe and can be healthy. Safe because you control what goes into it and how it is prepared. Healthy because you can can make it lower in fat and you choose the quality of your ingredients.


Crockpot Chicken Asparagus Macaroni

2 10 3/4 ounce cans Campbell's 98 percent Fat Free Cream of Chicken Soup
8 ounces Light Sour Cream
8 ounces low fat milk
A few shakes Lawry's Garlic Salt
A few shakes ground red pepper
1/2 tsp ground mustard seed
2 cups cooked and diced chicken (breast or thigh meat)
1 cup cooked asparagus
1/2 cup diced red, green and yellow bell pepper
3 green onions diced
1 16 ounce bag of large elbow macaroni
1 cup mozzarella
2 cups cheddar cheese

Spray your crockpot bowl with oil. Combine soup, sour cream and milk in the crockpot bowl. Add seasonings, stir and set aside. Boil the macaroni for six minutes. Drain and set aside. Add chicken and vegetables to the soup mixture. Now add hot macaroni and stir. Add Cheeses and stir. Put the lid on the crockpot and set the temp to high. Cook in the crockpot for tow hours. Serve Crockpot Chicken Asparagus Macaroni with a healthy lettuce salad.

Crock Pot Meatloaf

I work long days, 4 days a week. There is something so nice about coming home from work to find dinner has been made. The crock pot insures that I can have this luxury. Yesterday morning I ran some errands and picked up some ground beef. Not sure what I was going to put in the crock pot. It was cold outside with a chance of rain and Meatloaf popped in my head.

Crock pot Meatloaf

1 1/2 pounds lean ground beef
1 egg
1/2 cup barbecue sauce
a few shakes Lawry's Garlic Salt
a couple shakes ground red pepper
1 tsp Cajun spice seasoning
2 diced green onions
1 cup crushed seasoned croutons

3 Potatoes cut in thirds
1 cup carrot pieces

Mix the above ingredients together and shape meat into a loaf. Place in the bottom middle of the crock pot. Add potatoes and carrots to the side of loaf. Cook on low for 6-8 hours.

You can glaze the top of meatloaf with a mix of ketchup or barbecue sauce mixed with brown sugar if you would like for 15 minutes with the crock pot set on high.

Meyer Lemon Agave Margarita

One of my dear friends is Celiac. She is trying to live gluten free and as sugar free as possible. When she indulges in a cocktail it is often hard to find mixers that are low in sugar and ones that contain no gluten. Over the years I have tried different natural sweeteners and combinations of fresh lemon and lime juices to make the perfect Gluten and sugar free Margarita. Today, I think I might have done it!!!

And thanks to my Dad, we have fresh off the tree Meyer Lemons!!!

Meyer Lemon Agave Margarita

2 large Meyer Lemons (one sliced and the other quartered, seeds removed)
2 small 16.9 oz bottles of water
1/4 cup Agave Syrup
1/2 cup Triple Sec
1/2 cup White Tequila (I like Sauza)

In a pitcher, drop in the slices of lemon. Pour one bottle of water over lemon slices. Pour half of the second bottle of water into the pitcher. Pour agave sryup into the half bottle of water. Shake and then pour that into the pitcher. Add triple sec and tequila. Stir. Squeeze quartered lemons into the mixture.

Serve over ice or blend with ice. Either way drink responsibly!