Peanut Butter courtesy of Alton Brown
The recipe:
15 oz roasted peanuts
1 tsp salt
1 1/2 tsp honey
1 1/2 tbsp peanut oil (I used more!!)
Method:

Place the peanuts, salt, and honey into the bowl of a food processor. Process for 1 min. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 min. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

I ended up using more peanut oil, because it wasn't smooth. Just eyeball it & make it the consistency you like.
Also for today is a delicious banana muffin. I had a bunch of ripe bananas hanging around, and needed to use them!! So here you go!
Oatmeal-Banana Muffins
1 cup quick oats oatmeal
½ cup whole wheat flour
½ cup white flour
1 teasp baking powder
¾ teasp baking soda
2 tbsp walnuts, optional
½ cup brown sugar
2 banana, ripe
¾ cup milk
1 egg
1½ tbsp oil
½ tbsp peanut butter
Method:
Preheat oven to 400. Spray muffin pan with cooking spray. In a large bowl combine dry ingredients. In a food processor mix banana, milk, egg, vegetable oil, and peanut butter. Add wet to dry ingredients and stir until moist.

Bake 15-20 minutes

So there you go! Day two!! I hope you enjoy!
I just wanted to say a little aside, we do not eat fish in our family, so the bulk of my recipes are chicken & beef with some pork mixed in every once in a while. Also, I am having a problem getting my pictures off of my phone & on to the computer to upload, so once I figure it out I will start posting pictures. Enjoy!!!
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