<a href="http://1.bp.blogspot.com/_0mNacsCO8PI/S0ZT9bxbQMI/AAAAAAAAAF8/LfcrLIZbWxc/s1600-h/peanut+butter+013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://1.bp.blogspot.com/_0mNacsCO8PI/S0ZT9bxbQMI/AAAAAAAAAF8/LfcrLIZbWxc/s320/peanut+butter+013.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5424115116106531010" /></a><br /><br />Second on my all-time favorites list of breakfast dishes is peanut butter and jelly. That's right...breakfast. But, have you ever read the label on the back of a jar of Skippy, Peter Pan etc. What is that stuff? Since processed peanut butter is out in 2010, the homemade version had to be made right away! Making peanut butter is actually very easy -- not quite as fast as ripping off the foil seal of a store-bought jar, but almost.<br /><br />2 cups shelled, skinless peanuts<br />1 1/2 teaspoons salt<br />2 tablespoons canola oil<br /><br />1. Set the oven to 350 degrees.<br />2. On a rimmed baking sheet, roast the peanuts for 40 minutes or until they begin to color and glisten. Remove from the oven, and cool until the peanuts are room temperature.<br />3. Pour the peanuts into the bowl of a food processor fitted with a blade. Put the lid on, and run for 1 minute. Scrape down the sides of the bowl.<br />4. Pour in canola oil. Process the peanuts and oil for 1 minute; scrape down the sides of the bowl. Run the machine for 1 additional minute. <br />5. Scrape into a small jar and refrigerate. (The oil may separate out. Simply stir it back in before serving.)<br /><br />Pictured here with Ben's homemade Huckleberry jelly.