Instructions: Combine peanuts and oil in a food processor or blender until creamy. With home made peanut butter, you'll need to stir occasionally, as oil separation is natural. Store refrigerated in a tightly sealed jar.
For Chunky Peanut Butter: Before mixing, reserve 1/3 of the peanuts and chop them coarsely. Mix them into the finely blended peanut butter at the end.
Mixed Berry Salad:
Ingredients: 2 cups blueberries
2 cups raspberries
1 cup strawberries, cut in half and stemmed
1/2 cup light sour cream
1 tablespoon honey
1 tablespoon orange juice
Instructions: Gently toss raspberries, blueberries and strawberries and place on a bed of leaf lettuce.
Mix together sour cream, honey and orange juice until creamy. Serve over the mixed berries.
Instructions: Preheat oven to 325 degrees F. Whisk together egg whites, Worcestershire sauce, sugar, paprika and cayenne in a large bowl. Add popcorn, pretzels, nuts and salt to taste, tossing until thoroughly coated.
Spread mixture evenly in large, lightly greased, shallow baking pans. Bake for 10 minutes in the upper portion of the oven, and then switch to the bottom portion for 10 minutes (20 minutes total).
Cool completely by spreading mixture on parchment paper or lightly oiled foil.
Ingredients: 6-8 large strawberries, cleaned and stemmed
1 cup carbonated water
2 tablespoons honey (optional)
Instructions: Begin by adding carbonated water first, then strawberries to blender, and pulse mixture several times until berries have broken down. Add honey if you are using it and replace the lid. Blend until there is a creamy consistency, and pour mixture into ice cube trays and freeze.