Homemade Peanut Butter

Why haven't I ever done this before? So so so delicious, you can regulate the sweetness, it's not full of ingredients like store bought, and CHEAPER!!! This will be it for me for now, although I admit I will always store some store bought in my year's supply "just in case".

Ingredients:

15 oz. shelled and skinned roasted peanuts
1 tsp. kosher salt
1 1/2 tsp. honey
1 1/2 tbsp. peanut oil

Place the peanuts, salt and honey into the bowl of food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil, process until mixture is smooth, 1 1/2 to 2 minutes. Place in airtight container and store in refrigerator for up to 2 months. I personally added about 2 1/2 tsp. honey and about 2 1/2 tbsp. oil, I like it sweeter and smoother. Next time I will make a batch of crunchy, that's what I like the best.

Recipe courtesty of Alton Brown, Food Network.

Cranberry Pork Roast

I made this for dinner yesterday, YUM YUM YUM!!

Ingredients:

1 pork loin roast (2 ½ - 3 lbs.)(can be boneless or not)
1 can (16 oz.) jellied whole cranberries
1 cup dried cranberries
½ cup sugar
½ cup cranberry juice or ½ cup orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water

Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.