I had a bunch of cheese and a whole lotta rice so I whipped up this cannabis cheesy wild rice edibles recipe. This recipe is great on its own or with chicken thighs! Prep Time: 20 minutes Cook Time 40 minutes Serves 6 Ingredients: 2 cups wild rice, prepared 1/2 tablespoon onion powder 1clove garlic, minced 3 tablespoons cannabutter 1 cup cream cheese cut into cubes 1 cup gouda cheese cut into cubes Directions: In a medium saucepot over medium-low heat, add the cannabutter and allow it to melt. Add the garlic to the pot and cook for 2 minutes or until the garlic becomes fragrant. Add the cream cheese and the gouda cheese and stir continuously until the cheeses melt together. Reduce the heat to low. Add the onion powder and mix well. Add the cooked wild rice to the hot cannabis-infused cheese mixture and blend well. Serve immediately.

London broil pan-cooked to medium-rare perfection encrusted with garlic, onion, parsley, crushed red pepper, and rosemary. This easy one-pan dish easily serves 2 and will have both people feeling quite nice with or without a nice glass of cannabis infused red wine! Prep Time: 10 minutes Cook Time 30 minutes Serves 2 Ingredients: 2 tablespoons oil of choice 2 tablespoons butter 2 pounds London broil 2 tablespoons salt 1 tablespoon pepper 1/4 cup garlic minced 2 tablespoons onion powder 2 tablespoons rosemary 2 tablespoons parsley 2 tablespoons cannabutter 1 cup mushrooms, sliced 1 cup shrimp, deveined Directions: Remove the London broil from the refrigerator. In a small bowl add the salt, pepper, onion powder, rosemary, and parsley. Mix well. Cover the London broil in the seasoning on both sides. Cover the seasoned steak and set on the counter until it has reached room temperature. Preheat the oven to 240F/115C. In a skillet over high heat add the oil and butter and stir until the butter hs melted and the butter and oil are combined. Add the garlic to the butter and oil and cook for about 1 minute or until the garlic becomes fragrant. Add the seasoned London broil to the hot pan and cook for about 10 minutes or until a nice sear has developed. Flip the steak and cook for 10 minutes or until the London broil has a nice sear. Using tongs hold the London broil rotating it in the pan so each side of the London broil has a nice sear. Reduce the heat to medium-low and top the London broil with cannabutter. Cook for an additional 20 minutes or until the London broil has reached the desired doneness. Add the shrimp and mushrooms to the pan with the steak about 10 minutes before the steak has reached the desired doneness. Be careful not to overcook the shrimp or the mushrooms! When the London broil has reached the desired doneness remove from the heat and allow to rest for 15 minutes before transferring to a plate or platter. Slice the steak and top with the mushrooms and shrimp and drizzle with the pan drippings.

These beautiful cannabis cornish hens are easy to make and will turn any meal into a gourmet meal! The combination of the garlic with the cannabutter, cannaoil, and lemon will have you shamelessly sucking the bones dry! Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves 2 Ingredients: 2 cornish hens 12 sage leaves 1/2 lemon 2 tablespoons cannabutter, melted 1 tablespoon cannaoil 2 garlic cloves, minced 1 tablespoon lemon juice 2 garlic cloves, minced 1 teaspoon salt 1/4 teaspoon ground pepper Directions: Preheat the oven to 340F/170C. Separate the skin from the breast and insert the sage leaves. Slice the lemon in half and place each lemon slice into the cavity of the hen and tie the legs together. Place the hens into a roasting pan. In a small bowl add the cannabutter, cannaoil, garlic, lemon juice. Spoon half of the mixture equally over the hens. Season with salt and pepper. Bake the hens for 30 minutes. Remove the hens from the oven and brush the hens with the remaining cannabutter mixture. Bake for an additional 45 minutes or until a thermometer inserted into the thickest part of the hen reads 170F/75C. Remove the hens from the oven and allow to rest for 10 minutes before transferring to a serving platter and drizzle with the pan drippings.

Image by Дарья Яковлева from Pixabay Pumpkin pie is an American Thanksgiving staple and why not make your family a little more tolerable this year with a cannabis infused pumpkin pie! Prep Time: 15 minutes Cook Time: 1 hour Serves 8 Ingredients: 2 large eggs, room temperature 1 large egg yolk only 1/2 cup brown sugar, packed 1/3 cup cannasugar 1/2 teaspoon salt 1/2 teaspoon cardamom 1-1/2 tablespoons ground cinnamon 1 teaspoon ground cloves 1 tablespoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon lemon juice 2 cups pumpkin pulp or pumpkin puree 1-1/2 cups cannabis infused heavy cream 1 pie crust Directions: Preheat the oven to 340F/170C. In a large bowl add the eggs and beat until it becomes foamy. Add the brown sugar, cannasugar, salt, cardamom, cinnamon, ginger, nutmeg, cloves, and lemon juice to the eggs and mix well. Next, add the pumpkin pulp or pumpkin puree and add the cannabis infused heavy cream. Beat until the ingredients are well combined. Pour the cannabis pumpkin mixture into the uncooked pie crust and bake for 1 hour or until a knife inserted into the center comes out wet but clean. Allow the pie to cool for 2 hours before covering and storing in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Mashed potatoes are a holiday staple and well a classic childhood side dish that most kids, even those with food aversions, loved. These simple cannabis mashed potatoes have understated flavors that blend well with the earthy tones of cannabis. Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4 Ingredients: 6-8 medium potatoes, peeled and quartered 1/2 cup cannabutter 1/4 cup salt 1 tablespoon ground black pepper 1 cup cannamilk, more or less depending upon the desired consistency Directions: Place the potatoes in a large pot and fill the pot with water. Place the pot on the stove and set the temperature to high, bring to a boil. Cook uncovered for 15 minutes or until the potatoes are tender enough to slide a fork through. Carefully strain the potatoes and allow to sit for 5 minutes. Transfer the potatoes to a large mixing bowl and add the cannabutter, salt and pepper. Mash the potatoes while adding a splash of cannabis milk every so often until the potatoes have reached the desired consistency. Serve hot on their own or with beef stew, osso buco, or as a side with a steak!

These cannabis-infused home fries are seasoned to perfection and will have you skipping your favorite breakfast spot for these stay at home fries! Prep Time: 10 minutes Cook Time: 15 minutes Serves 4 Ingredients: 1 pound russet potatoes, scrubbed and peeled 1 cup cannabutter 1 tablespoon salt 1 teaspoon ground black pepper 1/2 tablespoon cayenne pepper 1 tablespoon parsley Directions: Slice the potatoes into thick slices. In a large pan over medium-low heat, add the cannabutter and allow it to melt. Add the sliced potatoes to the hot cannabutter and season with the salt, pepper, and cayenne pepper. Coat the potatoes slices in the seasoned cannabutter. Loosely cover the pan and cook the potatoes for about 15 minutes or until the potatoes are easily pierced with a fork. Once the cannabis home fries have finished cooking transfer to a plate and sprinkle with parsley.

Garlic and herb-seasoned barbecue country style ribs are seared to perfection before baking the sweet barbecue flavors into the ribs. These juicy and tender cannabis ribs will knock you and your guest's socks off! Prep Time: 10 minutes Cook Time: 1 hour 45 minutes Serves 4 Ingredients: 1/4 cup oil of choice 4 pounds bone in ribs sliced 1 tablespoon salt 2 teaspoons ground black pepper 1 tablespoon ground ginger 1 tablespoon ground turmeric 1 tablespoon crushed red pepper 5 cloves garlic, minced 1 cup barbecue sauce 400mg cannabis tincture, or desired amount Directions: Preheat the oven to 340F/170C. Season the ribs with salt and pepper. In a large pan over high heat add the oil and heat until just before it begins to smoke. Place the ribs into the hot pan and cook for about 8 minutes or until the ribs have a nice sear. Flip the ribs and cook for another 8 minutes or until the ribs have a nice sear. Place the ribs on a baking pan and season with the salt, pepper, ginger, turmeric, crushed red pepper, and garlic. Bake the ribs on the middle rack of the oven for 45 minutes. Remove from the oven and flip the ribs. Bake the ribs for an additional 45 minutes. In a small saucepot over medium-low heat warm the barbecue sauce until it begins to bubble. Reduce the heat to low and add the cannabis tincture. Blend well. Allow to cook for one minute. Remove the ribs from the oven and drizzle with the cannabis barbecue sauce. Bake for 15 minutes. Allow the cannabis barbecue ribs to rest for 10 minutes before serving!

I wouldn't usually use red wine when cooking chicken but I was out and not in the mood to go buy more so I did what my great-grandma would have done and used what to make it work. If you want what is on the plate, follow this cannabis mashed potato recipe for the complete meal! Prep Time: 10 minutes Cook Time: 1 hour Serves 4 Ingredients: 2 cups carrots, cleaned, skinned, and roughly cut into bite-size pieces 4 chicken thighs 2 tablespoons salt, divided 1 tablespoon ground black pepper, divided 1 cup red wine 1/4 cup cannabutter, melted 2 tablespoons garlic powder 1 tablespoon onion powder 1 tablespoon crushed red pepper 4 fresh basil leaves Directions: Preheat the oven to 340F/170C. In a medium pot fill halfway with water, add a pinch of salt, and bring to a boil. Add the carrots and return to a boil. Cover and cook for about 8 minutes or until the carrots are tender but still firm. Strain and rinse with cold water, set aside. Season the chicken thighs with salt and pepper. In a large pan over high heat, add oil. Just before the oil smokes add the chicken thigh's skin side down. Cook for about 10 minutes or until the chicken is golden brown. Flip the chicken tights and cook for an additional 8 minutes or until the chicken has a nice sear. Place the chicken thighs skin side up on a baking pan and add the carrots in between the chicken thighs. Add the red wine to the pan. Drizzle the chicken and carrots with the cannabutter and season with the remaining salt and pepper. Sprinkle the chicken thighs with the garlic, onion, and crushed red pepper. Top each chicken thigh with a basil leaf. Bake the chicken for 1 hour or until a thermometer inserted into the thickest part of the chicken reads 165F/75C and the carrots are tender when pierced with a fork. Bast the chicken and carrots with the juices in the pan every 20 minutes. Remove the chicken and carrots from the oven and allow to rest for 10 minutes. Plate the chicken thighs and scoop out the carrots using a slotted spoon. Drizzle the pan drippings over the chicken thighs and serve immediately. Save the pan drippings to make a red wine chicken gravy or used to flavor white rice.

Cannabis hash browns are perfect for getting your day going on the right track! Serve with steak and eggs or your next pancake breakfast! These crispy potatoes are great with sour cream or ketchup. Prep Time: 10 minutes Cook Time: 15 minutes Serves 4 Ingredients: 1 pound russet potatoes, scrubbed and peeled 1 cup cannaoil 1 teaspoon kosher salt Directions: Grate all the peeled potatoes and place into a strainer in a clean kitchen sink. Press the excess liquid from the grated potatoes. Set the strained grated potatoes onto a clean plate. Over medium-low heat, add the cannaoil to a large pan. Once the cannaoil gets hot add 1/4 cup scoops of grated potatoes into the hot oil. Do not crowd the pan. Cook the potatoes or about 5 minutes or until the cooked side is golden brown and flip to cook the other side. Cook for an additional 5 minutes or until that side is also golden brown. Once the hash browns have finished cooking transfer to a plate and sprinkle with salt.

Nobody is going to be arguing at the holiday table when this roasted cannabis turkey is served! This cannabis infused turkey has everything you could want in a turkey, juicy meat, crispy skin, and loaded with enough cannabis to keep a smile on everyone's face! Prep Time: 30 minutes Cook Time: 3 hours Serves 10 Ingredients: 1 tablespoon ground black pepper 1 tablespoon cayenne pepper 3 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons paprika 2 tablespoons salt 1-1/2 tablespoons dried thyme 14 pound turkey, giblets removed and washed and dried 1/2 cup cannaoil Directions: In a small bowl mix together the black pepper, cayenne pepper, garlic powder, onion powder, paprika, salt, and thyme. Sprinkle the seasonings on the outside skin, the cavity, and underneath the skin of the turkey as well. Cover the turkey tightly with plastic wrap and refrigerate overnight to allow the flavors to marinate. Preheat the oven to 325F/160C and set the turkey on the counter to bring to room temperature. Stuff the turkey with stuffing or vegetables and tie the legs together. Place the turkey in a roasting pan and drizzle the turkey with the cannaoil. Sprinkle with additional salt and pepper. Roast the cannabis turkey on the middle rack in the oven for about 3 hours or until a thermometer inserted into the thickest part of the turkey reads 165F/75C. Remove the turkey from the oven and loosely cover with foil and allow to rest for at least 30 minutes before transferring to a serving platter and carving.

Grab your favorite type of sugar-free maple syrup and transform it into a cannabis-infused edible perfect for curing that sweet tooth. Use as a sweetener in your coffee and tea or over a fluffy stack of pancakes. You're going to love this cannabis-infused sugar free maple syrup! Ingredients: 1/2 cup sugar-free maple syrup 2 tablespoons cannaoil Directions: In a small saucepot over medium low heat add the sugar free maple syrup and the cannaoil. Bring to a bubble and reduce the heat to low. Allow to simmer for 10 minutes while stirring occasionally. Serve warm. Store for up to 5 days in an air-tight container in the refrigerator.

Making these adorable cannabis infused cupcakes are super easy and enjoyed by almost everyone who enjoys edibles. Following the recipe using the exact ingredients will create a crazy potent cupcake that will most likely be too much for most edibles enthusiasts. Substitute the cannabis infused ingredients for cannabis free ingredients to adjust the potency as necessary. Prep Time: 15 Cook Time: 30 minutes Ingredients: 1 cup cannabutter, softened 1-1/2 cups cannasugar 3 large eggs, room temperature 2-3 tablespoons vanilla extract 2 cups cannaflour 3 tablespoons cornstarch 1-1/2 teaspoons baking powder 1 teaspoon salt 3/4 cup cannamilk 1-1/2 cups cannabis infused chocolate ganache, whipped Directions: Preheat the oven to 340F/170C and grease a muffin pan well or use Halloween styled muffin liners. In a medium bowl, cream the cannabutter and cannasugar until well combined. Next, add the eggs and vanilla extract and mix well. In a medium bowl add the cannaflour, cornstarch, baking powder, salt and mix well. Simultaneously add the dry ingredients and the cannamilk to the wet ingredients while continuously mixing. Blend well. Fill the muffin liners 2/3 of the way full and bake in the oven for 30 minutes or until the tops of the cupcakes are golden brown and a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow to cool completely before adding the cannabis infused chocolate ganache icing to each cupcake and topping with Halloween themed sprinkles. Store in an airtight container on the counter for up to 3 days or unfrosted in the freezer for up to 3 months.

These baked sweet potato fries are easy to make and are pretty much set and forget until you can smell the sweet potatoes roasting, filling the air throughout your home. These sweet potato fries are lightly coated in cannabis maple syrup and lightly sprinkled with cinnamon. Substitute the cannabutter for regular butter or the cannabis maple syrup for plain maple syrup. Prep Time: 10 minutes Cook Time: 40 minutes Serves: 4 Ingredients: 3 large sweet potatoes sliced into fries 2 tablespoons cannabutter, melted 1/4 cup cannabis maple syrup 1 tablespoon cinnamon Directions: Preheat the oven to 340F/170C. In a bowl add the sweet potatoes, cannabutter, and maple syrup. Toss to coat the sweet potatoes in the cannabis maple mixture. Once the sweet potatoes are coated well evenly spread the cannabis infused sweet potatoes out on a baking sheet and bake for 20 minutes. Remove the sweet potato fries from the oven and flip the cannabis sweet potato fries over. Bake for an additional 20 minutes or until the sweet potatoes are golden brown and tender when pierced with a fork. Once the sweet potatoes fries are done baking garnish with the cinnamon and serve immediately.

Sweet potatoes and turnips would never touch my lips when I was a little girl now that I'm grown I love nothing more than some roasted sweet potatoes made with cannabis that will get me roasted and toasted too. Prep Time: 15 minutes Cook Time: Serves 4 Ingredients: 2 large sweet potatoes, cubed into 1-inch pieces 2 tablespoons cannaoil 2 tablespoons garlic, minced 1 tablespoon thyme 1 teaspoon Italian seasoning 1 teaspoon salt, to taste 1 teaspoon ground black pepper, to taste Directions: Preheat the oven to 340F/170C. In a large bowl, add all the ingredients and toss to coat the sweet potatoes. Spread the cannabis coated sweet potatoes evenly on a baking pan and drizzle with the remaining cannaoil from the bowl. Bake for 30 minutes then remove from the oven. Stir the cannabis sweet potatoes and return the pan to the oven. Bake for an additional 30 minutes or until the cannabis sweet potatoes are golden brown and tender. Serve immediately or allow to cool completely before placing in an airtight container in the refrigerator for 3 days or in the freezer for up to 3 months.

Sugar cookies are the classic cookie that has better tasting dough than cookie, in my opinion! I could eat the dough all day, living my life on the edge while I stuff my face with dough staring the dangers of eating raw eggs in the face. not only are these cookies great raw but they are easy to decorate with sprinkles before baking or taste amazing with a simple cookie glaze or frosting after the cookies have completely cooled. These cannabis infused sugar cookies are also easy to burn, especially around the edges, so it is advised to watch these cookies closely while they are baking. Prep Time: 10 minutes Cook Time: 10 minutes Makes about 2 dozen cookies Ingredients: 2 cups cold cannabutter, sliced by the tablespoon 2 cups granulated sugar - try substituting with cannasugar 2 eggs, room temperature 2 tablespoons vanilla 1 tablespoon baking powder ½ teaspoon salt 6 cups all-purpose flour - try substituting some or all of the flour with cannaflour! Directions: Preheat the oven to 340F/170C. Grease a cookie sheet generously with crisco. In a medium bowl add the cannabutter, sugar, eggs, and vanilla and blend well. Next, add the flour, baking powder, and salt. Mix well. Cover and refrigerate the cookie dough for 15 minutes. On a floured surface roll out the dough to cut with cookie cutters or drop a teaspoon of cookie dough 1-1/2 inches apart from each other onto the cookie sheet. Bake on the middle rack in the preheated oven for 10 minutes or until the edges are golden brown and the centers have cooked through. Allow to cool for 5 minutes before removing the cookies from the pan. Enjoy the cookies plain or decorate with icing!

I can literally turn anything into a cannabis infused edible, even canned baked beans and hot dogs served up just like your mom did way back in the day. Now we can enjoy this childhood classic now as adults even more than when we were kids because this hot dog and baked bean recipe includes the medicine we need to keep ourselves from losing our minds. Top with cheese or crackers if desired. Prep Time: 5 minutes Cook Time: 10 Serves 2 Ingredients: 1 large family size can of baked beans 2 hot dogs, sliced 200mg cannabis tincture, more or less depending upon desired potency Directions: In a medium saucepot over medium heat, add the baked beans and the hot dogs. Bring to a bubble and reduce the heat to low, allow to simmer while stirring occasionally for 10 minutes. Remove the pot from the heat and add the cannabis tincture, blend well. Transfer the cannabis infused hot dogs and baked beans into 2 separate bowls and serve immediately.

If you love mustard you'll love medicated with this cannabis-infused mustard recipe. Perfect for hot dogs, for deviled eggs, hamburgers, or with an old-fashioned bologna sandwich! Prep Time: 10 minutes Cook Time: 5 minutes Makes about 1-1/4 cups Ingredients: 1/2 cup apple cider vinegar 1/4 cup pickle juice 1/2 water 1 tablespoon brown sugar 1/2 teaspoon garlic powder 1/2 cup mustard powder 1/2 teaspoon paprika 1 teaspoon salt 3/4 teaspoon turmeric 200mg cannabis tincture Directions: In a medium bowl, add the apple cider vinegar, pickle juice, and water. Stir for 30 seconds. In a small bowl add the brown sugar, garlic, mustard powder, paprika, salt, and turmeric. Blend well. In a small saucepot over medium-low heat, add the pickle juice mixture and the mustard spice mixture. Blend well. Bring the mixture to a boil and reduce the heat immediately. Allow to barely simmer for 2 minutes. Remove the mustard mixture from the heat and add the desired amount of cannabis tincture. Use an immersion blender to puree the mustard. Pour the mustard into a glass container and allow the mustard to sit uncovered until the cannabis mustard has completely cooled. Once the mustard has cooled cover with an air-tight lid and store the refrigerator for up to 1 month.

This made from scratch cannabis pumpkin soup will fill your home with a lovely autumn aroma. Save time by using 4 cups of canned pumpkin puree in place of the pumpkin. Save the seeds to make cannabis infused roasted pumpkin seeds! Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Serves 4 Ingredients: 4 pounds pie pumpkin, quartered and seeds removed 1 tablespoon oil 1/4 cup cannaoil 1 large yellow onion, chopped 6 garlic cloves minced 1 teaspoon salt 1 tablespoon ground cinnamon 1/2 tablespoon ground nutmeg 1/2 teaspoon cloves 1/4 teaspoon cayenne powder, optional 1/4 teaspoon ground black pepper 4 cups cannabis vegetable broth 1/2 cup heavy cream 1/4 cup maple syrup 1 cup cannabis infused croutons Directions: Preheat oven to 425F/220C and line a baking sheet with parchment paper for easy cleanup. Cover the pumpkin pieces with a coat of oil using a brush or hand rubbing. Place the pumpkin flesh side down on a baking pan and roast for 30+ minutes or until the flesh of the pumpkin can be easily pierced with a fork. Once the roasted pumpkin pieces have cooled, peel the pumpkin skin from the pumpkins and discard or save to make a vegetable broth. In a large pot over medium low heat, add the cannaoil. Once the cannaoil is hot add the onions, garlic and salt. Stir occasionally for about 10 minutes or until the onions are translucent. Next, add the pumpkin, cinnamon, nutmeg, cloves, cayenne, and black pepper and mix until well combined. Add the cannabis vegetable broth and bring the mixture to a simmer. Reduce the heat to low and cook for an additional 15 minutes. Add the heavy cream and maple syrup and bring to a simmer. Allow to cook for 5 minutes, while stirring occasionally. Remove from the heat. You can use an immersion blender to puree the soup or you can add the soup to a blender and puree until the soup mixture becomes smooth. Taste the soup and adjust the seasonings to your taste if necessary. Transfer the pureed soup back to the pot and bring to a low simmer. Serve the soup topped with croutons. Allow the soup to cool completely before transferring to a container with an airtight lid. Refrigerate for up to 4 days or freeze for up to 3 months.

Nothing makes your home smell like autumn, like a fresh loaf of cannabis pumpkin bread. Cannabis pumpkin bread is great with a little butter or honey, amazing when used to prepare french toast, or crumbled over a bowl of vanilla yogurt. Prep Time: 20 Cook Time: 45 Serves: 8 Ingredients: 1-1/2 cups flour, substitute some flour with cannabis flour 1 tablespoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup canned pureed pumpkin 1/2 cup cannamilk 1/2 cup cannasugar 1/4 cup cannaoil 2 eggs, room temperature 1 tablespoon vanilla extract Directions: Preheat the oven to 340F/170C and grease a standard loaf pan. In a large bowl whisk together the pumpkin, eggs, cannasugar, cannamilk, cannaoil, and vanilla until the ingredients are well combined. In a medium bowl add the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt and mix well. Add the flour mixture to the pumpkin mixture and blend well. Do not over mix. Pour the batter into the prepared loaf pan and bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Cinnamon cannabis maple syrup is nice when used as typical maple syrup but this maple syrup is perfect for dressing up your morning coffee, an afternoon hot tea on a cold winters night, or used around the rim of a martini glass filled with an apple martini during brunch on a crisp fall afternoon, or over the top of vanilla ice cream! You're going to love all the ways you can get baked from this cinnamon cannabis maple syrup! Prep Time: 5 minutes Cook Time: 5 minutes Serves 2 Ingredients: 1/2 cup maple syrup 1 teaspoon cinnamon 2 tablespoons cannabis tincture Directions: In a small saucepot over medium low heat add the maple syrup and the cinnamon. Bring to a bubble and reduce the heat to low. Allow to simmer for 3 minutes and remove from the heat. Add the cannabis tincture and blend well into the maple syrup. Serve warm or store for up to 5 days in an air-tight container in the refrigerator.

Halloween is my favorite holiday, I love it so much so that I'm the type of person to leave some of my Halloween decorations up all year round without feeling any shame. This cannabis chocolate recipe isn't limited to Halloween either if you have different candy molds! Prep Time: 5 minutes Cook Time: 5 minutes Serves: 1 cup chocolate Ingredients: 1 cup chocolate chips 1/4 cup cannaoil Directions: In a saucepan over low heat whisk together the chocolate chips and cannaoil. Whisk until the ingredients are well combined. Remove from heat. Spoon the melted chocolate into the candy mold filling each space until it is completely full. Cool in the refrigerator for 1 hour or in the freezer for 10 minutes.

I love to indulge in a nice expensive cut of steak every month whether it is a ribeye covered slathered in cannabutter or a T-Bone steak with a few drops of cannabis tincture is a perfect way to start a relaxing night at home binge watching your favorite shows or for a romantic Covid date night in after the kids have been put to sleep. This cannabis infused T-Bone steak recipe uses cannabis tincture and is super easy to medicate. The recipe sears the steak and then bakes it in the oven, allowing the cannabis to marinate with the steak. You can grill or broil or prepare your steak to your personal preference, slightly undercooking and baking the steak in the oven until it has reached the desired doneness. Prep Time: 25 minutes Cook Time: 40+ minutes Serves 4 Ingredients: 4 thick-cut T-Bone steaks 1/2 cup salt 1/4 black ground pepper 1/2 cup butter 400mg cannabis tincture Directions: Set the steaks on the counter for 20 minutes before preparing and evenly season each steak with the salt and pepper on each side. Preheat the oven to 220F. In a pan over high heat melt the butter, once the butter has melted add the steaks to the pan. Cook each side of the steak for about 10 minutes on each side or until each side of the steaks have a nice sear. Once the steaks are nicely seared place them on a pan and cover with the drippings from the pan, the steaks were seared in. Add the desired amount of cannabis tincture to the top of each steak. Place the steaks in the preheated oven on the middle rack and bake for about 20 minutes for medium-rare steaks. Check the steaks for doneness before serving, bake longer if necessary. Allow the cooked steaks to rest for 5-10 minutes before plating and serving. Plate the steaks and top with the remaining juices from the pan the steaks were baked in. Serve immediately and enjoy!

Cannabis mashed sweet potatoes are a holiday favorite with lots of melty butter, ground cinnamon, and cannabis that blend in a flavorful harmony around your family's holiday table. Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4 Ingredients: 4 large sweet potatoes, peeled and quartered 1/2 cup cannabutter 2 tablespoons ground cinnamon 1 cup cannamilk, more or less depending upon the desired consistency Directions: Place the sweet potatoes in a large pot and fill the pot with water. Place the pot on the stove and set the temperature to high, bring to a boil. Cook uncovered for 15 minutes or until the sweet potatoes are tender to the touch of a fork. Carefully strain the sweet potatoes and allow to sit for 5 minutes. Transfer the sweet potatoes to a large mixing bowl and add the cannabutter and ground cinnamon. Mash the sweet potatoes while slowly adding the cannabis milk until the sweet potatoes have reached the desired consistency. Serve topped with extra butter and a dash of cinnamon.

This rich carrot cake with cream cheese icing is not only moist and fluffy, but it explodes with flavor in every bite. Prep Time: 20 minutes Cook Time:  55 minutes Serves 12 Skill Level: Advanced Ingredients: 4 eggs 1-1/4 cups cannaoil 2 cups white sugar 2 tablespoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 3 teaspoons ground cinnamon 3 cups grated carrots 1 cup chopped pecan 1-1/2 cups cream cheese icing 1 cup chopped walnuts, extra for decoration. Directions: Preheat oven to 340F/170C. Grease and flour a 9x13 inch pan. In a large bowl mix together eggs, cannaoil, sugar, and vanilla. Add flour, baking soda, baking powder, salt, and cinnamon.  Combine well. Stir in the carrots and fold in the walnuts. Pour the mixture into the prepared pan and bake for 50- 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to the carrot cake to cool in the pan for 10 minutes, then turn over the carrot cake onto a wire rack and allow to cool completely. Ice with the cream cheese icing when the cake is completely cooled. Sprinkle with walnuts and serve.

This pasta dish has a double dose of cheese blended with sun-dried tomatoes, white wine, spinach, and cannabis. Prep Time: 5 minutes Cook Time: 35 minutes Serves 4 Skill Level: Intermediate Ingredients: 1 box (16 oz.) penne pasta, cooked and drained 2 tablespoons cannaoil 1/3 cup onion chopped 1/4 cup drained and chopped sun-dried tomatoes packed in oil 1/4 cup dry white wine 1 tablespoon butter 3 slices center-cut bacon 1/2 cup spinach 1 tablespoon flour 1 1/4 cups milk, plus up to a 1/4 cup more 1/4 cup grated parmesan 3/4 cup grated smoked gouda salt and pepper to taste Directions: In a skillet over medium-low heat, warm the cannaoil. Add onion and bacon.  Sauté until onion and bacon start to brown. Add the spinach, sun-dried tomatoes, and wine.  Cook for 3 minutes. Stir in the flour. Gradually add 1/4 cup of milk at a time, mixing well until smooth between adding 1/4 cups. Continue this step until all of the milk is added. Simmer until the milk mixture is thick, about 4-5 minutes. Reduce heat to low. Add the cheeses. Stir continuously until cheeses are melted. Remove the skillet from heat and add the salt and pepper to taste. Add the cooked and drained pasta to the cheese mixture. Stir gently until the pasta is coated evenly with the cheese mixture. If pasta seems too dry, add up to ¼ c. milk.

A perfect recipe for your salads, to dip fresh veggies or for a hot plate of buffalo wings. Prep Time: 10 minutes Makes 1-1/4 cups Skill Level: Easy Ingredients: 1/2 cup softened crumbled blue cheese 1/2 cup sour cream 1/4 cup mayonnaise 1 tablespoon minced garlic 2 tablespoon cannamilk 2 tablespoons freshly squeezed lemon juice Salt & pepper to taste Directions: With a fork blend the blue cheese with sour cream and mayonnaise until you have reach the desired consistency. Add remaining ingredients and mix well until combined.  Use more or less milk to reach the desired consistency. Recipe Notes:  Store in an airtight container in the refrigerator for up to 5 days.

This smooth and creamy ranch dressing will kick up any salad or appetizer you decide to pair with this medicated recipe! Prep Time: 5 minutes Serves 1 1/2 cups Skill Level: Easy Ingredients: 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup cannabis milk 1 teaspoon dried dill weed 1/2 teaspoon dried parsley 1/2 teaspoon dried chives 1/4 teaspoon onion powder 1/2 teaspoon garlic powder Salt & pepper to taste 3 teaspoons lemon juice Directions: Whisk together the mayonnaise, sour cream, and cannamilk until smooth. Mix in the spices and blend well. Whisk in the lemon juice. Pour into a jar and chill in the refrigerator. Cook’s Notes:  Good for up to a week in the refrigerator.

This cabbage and carrot salad is a cold, crunchy, and super healthy perfect for those hot summer days. Prep Time: 15 minutes Serves 4 Ingredients: 1 cup cannamayo 1 lemon 2 tablespoons sugar salt 6 cups cabbage, julienne 1 cup carrots, julienne 1/4 cup green bell pepper diced super fine Directions: In a large bowl combine cannamayo, juice of the lemon, sugar, and salt. Add the cabbage, carrots, and green pepper.  Mix well. Chill for 1 hour and serve cold.

This recipe deserves the best ingredients you can get your hands on; good quality creme fraiche, fresh shrimp, homemade cannamayo, and perfectly done hard-boiled eggs make an unforgettable sandwich. Prep Time: 10 minutes Cook Time: 5 minutes Serves 4 Skill Level:  Easy Ingredients: 1 lemon, halved 1 tablespoon + 1 teaspoon chopped dill 3/4 pound favorite type of shrimp Salt 1/4 cup cannamayo 3/4 crème fraiche 4 of your favorite rolls 4 large hard-boiled eggs, peeled and thinly sliced 1-1/2 cup favorite lettuce Directions: Fill a medium stockpot with about 1-inch water, half of a squeezed lemon, a few dill sprigs and bring to a boil. Using a steamer inside the pot, add the shrimp and sprinkle with salt. Steamed until cooked for about 5 minutes depending on the size of the shrimp you are using. Remove shrimp from the steamer and allow to cool. In a mixing bowl add cannamayo, crème fraiche, chopped dill, a teaspoon of lemon juice, and salt to taste. Spread bread with cannamayo mixture, top with light lettuce, egg slices, shrimp, and another light layer of lettuce.

This traditional Japanese soup is usually served at breakfast time and is paired with rice, eggs, fish, and pickles.  Add cannabis and you will be sure to start your day off on the right foot. Prep Time: 15 minutes Cook Time: 30 minutes Serves 5 Skill Level: Easy Ingredients: 4 tablespoons cannabutter 4 green onions, thinly sliced 5 tablespoons garlic, minced 1 teaspoon thyme, minced 1-1/4 cup fresh mushrooms, thinly sliced 2 tablespoons all-purpose flour 4 cups vegetable or mushroom stock 5 tablespoons white miso 1/2 cup heavy cream salt and pepper, to taste Directions: Melt the cannabutter in a pot and sauté the green onions (leave some for garnish), garlic, and thyme for 2 minutes over medium-low heat. Add the mushrooms and cook for 4 minutes, or until the mushrooms soften. Add flour and continue cooking for another minute while stirring constantly. Add the stock and miso bring to a low simmer, stirring occasionally. Whip the heavy cream and whisk it into the soup until the soup is smooth and creamy. Season to taste with salt and pepper. Do not allow the soup to boil. Serve and garnish with leftover green onions. Cook’s Notes: Using white miso will prevent the soup from changing to a darker color.

Get into the holiday spirit with this delectable cannabis egg nog recipe that will keep those holiday blues at bay. Cook Time: 35 minutes Serves 4 Skill Level: Intermediate Ingredients: 3 cups of milk 1 cup cannamilk 1 cup of sugar 12 large egg yolks 1/2 cup bourbon, optional 1 cup heavy cream Nutmeg for garnish Directions: In a medium saucepan over medium-low heat whisk together the milk, cannamilk, and sugar until the sugar is completely dissolved. In a large bowl, whisk the egg yolks. While continually stirring, slowly add the whisked egg yolks into the warm cannamilk mixture. Continue whisking the mixture for about 20 to 25 minutes or until the desired consistency has been reached. Keep at a bare simmer. Strain the mixture into a bowl and stir in the bourbon and heavy cream. Serve warm or chilled and garnish with the nutmeg. Recipe Notes:  Save the egg whites in a container with an airtight lid in the refrigerator for a yummy egg white omelet.

With melty gruyere cheese, bacon crumbles and cannabis these brussels sprouts are absolutely to die for. Prep Time: 15 minutes Cook Time: 20 Serves 8 Skill Level: Easy Ingredients: 3 tablespoons butter 1/2 cup shallots, minced 2-pounds brussels sprouts, halved Salt and pepper 1/2 teaspoon cayenne pepper 3/4 cup cannamilk - get the recipe here 1/2 cup grated white cheddar 1/2 cup gruyère  cheese 1 cup cooked bacon crumbles Directions: Preheat oven to 340°. In a large oven-safe skillet over medium heat add butter. Add the shallots, brussels sprouts, and seasonings. Stir occasionally for 10 minutes or until vegetables are tender. Remove from heat. Add the cannamilk.  Sprinkle with the cheeses and top with bacon. Bake for 20 minutes or until the cheese is bubbly.

This smooth and creamy asparagus soup is a lunchtime luxury in spring when asparagus is at its peak season. Prep Time: 15 minutes Cook Time: 25 minutes Serves 4 Skill Level: Intermediate Ingredients: 1-pound fresh asparagus, trimmed and cut into 1-inch pieces 1/2 cup finely chopped onion 1 (14.5 ounce) can chicken broth 2 tablespoons cannabutter 2 tablespoons all-purpose flour Salt and pepper to taste 1 cup milk 1/2 cup sour cream 1 teaspoon lemon juice Directions: In a large saucepan combine asparagus, onion, and 1/2 cup chicken broth. Cover and bring to a boil over high heat. Reduce heat and simmer uncovered until asparagus is tender for about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside. In the same saucepan, melt the cannabutter over medium-low heat. Stir in the flour, salt, and pepper. Stir constantly for 2 minutes. Whisk in the remaining chicken broth, stirring constantly until the mixture is hot. Add the asparagus puree and the milk. Put the sour cream in a small bowl and stir in a ladle full of the hot soup until well blended. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature.  Do not allow the soup to boil. Serve immediately.

Bring this childhood classic into adulthood with the cannabis version of a classic grilled cheese sandwich.  Mix it up a little with some ham or pepperoni slices or try using muenster or cooper cheese. Don't forget to try our cannabis tomato soup too! Prep Time: 5 minutes Cook Time: 10 minutes Serves 6 Ingredients: 12 slices or 2 cups of shredded cheddar cheese 1/2 teaspoon garlic powder 12 slices Texas toast thick bread 1/2 cup cannabutter Directions: Generously butter one side of each slice of bread using the cannabutter and sprinkle the buttered side of the bread with garlic powder. Placing the buttered side of the bread on the outside of the sandwich, put sandwiches together using equal amounts of cheese on each sandwich. Place buttered side of bread on the outside of the sandwich. Toast on a griddle or in a skillet until a deep golden brown. Make sure you cook the grilled cheese sandwiches slowly over medium-low heat allowing the cheesy center to melt through.

French onion soup is a soulful recipe that brings the flavors of traditional french onion soup and cannabis together beautifully. Prep Time: 20 minutes Cook Time: 1 hour 30 minutes Serves 6 Skill Level: Intermediate Ingredients: 4 large yellow onions 2 large sweet onions 5 tablespoons cannabutter 4 sprigs fresh thyme 2 bay leaves 3/4 cup white wine or sherry 4 cups beef broth 1-1/2 cups of water, divided 6 baguettes (diagonally sliced, 1/2-inch-thick) 6 slices Gruyere cheese Directions: Preheat oven to 340F/170C. Slice the onions into thin strings. In a large soup pot heat the onions, cannabutter, thyme, and bay leaves over medium-low heat. Stir occasionally for 5 minutes or until the onions are caramelized. Add the white wine and cook for an additional 3 minutes. Add beef broth and water. Simmer for about 45 minutes. Ladle soup into oven-safe bowls, add a slice of bread, and top with a slice of cheese. Bake for 8 minutes or until the cheese has melted to a golden brown. Serve hot.

Up your soup and salad game with these easy to make homemade medicated croutons.  Try using different seasoning variations to adapt the recipe to pair with your soups and salads. Prep Time: 10 minutes Cook Time: 15 minutes Serves about 3/4 cup Skill Level: Easy Ingredients: 2 tablespoon cannabutter or cannaoil 1 cup diced bread cut to the desire crouton size (account for some shrinkage) 1 teaspoon garlic 1 tablespoon grated Parmesan cheese Salt and pepper Directions: Preheat the oven to 340F/170C. Melt 2 tablespoon cannabutter in a medium sauté pan over medium-low heat. Add garlic, salt, and pepper.  Mix well. Add diced bread to the seasoned cannabutter and toss until well coated. Evenly spread the croutons on a cookie sheet and bake for 15 minutes or until golden brown. Remove from the oven & sprinkle with grated Parmesan cheese. Cook’s Notes: When dosing it is strongly suggested that you start off a small dosage. Use this test dose to decide if you should ingest more or less. Store for up to 3 days in an air-tight container Concentrate infused butter and oils have a more subtle cannabis flavor.

Sometimes we need to clog our arteries with a thick greasy bacon cheeseburger, but at least you can feel a little better about downing these delectable burgers because cannabis has so many medicinal properties, right? Prep Time: 20 minutes Cook Time: 35 minutes Serves 6 Ingredients: 9 slices thick-cut bacon 2 pounds 80% ground chuck beef Salt and pepper, to taste 1 yellow onion, sliced 3 tablespoons cannabutter, divided 6 brioche or another favorite type of bun 6 American cheese slices Sliced tomato, pickles, and lettuce ¼ cup mayonnaise ¼ cup ketchup 1 tablespoon BBQ sauce, optional Directions: In a large skillet cook the bacon over medium-high heat, turning once or twice until half-way cooked. Transfer the bacon strips to a cutting board and cut the bacon strips in half. In a large mixing bowl add the ground beef and season with salt and pepper. Mix together well. Take a large handful of meat and form a ball with your hands. Form the meat into patties about ¾-inch thick and press your thumb into the center of the patty to form a dimple to keep it from doming when cooked. Place in the refrigerator for about 20 minutes, or make ahead and refrigerate overnight. Prepare and preheat the grill to high. Reheat the reserved bacon renderings over medium heat. Add onions and sauté for 5 minutes. Lower the heat to medium-low. Add 1 tablespoon of cannabutter and season with salt & pepper. Cook for an additional 10 minutes or until the onions are soft and caramelized. Lower the heat to a simmer to keep warm or remove from the heat and cover with a lid. Spread the remaining cannabutter on the cut side of the buns and set aside. When the grill is hot (450°F) place the burgers on the grates and cook for 4 minutes then flip the burgers and cook for another 5 minutes or until the internal temperature is 135°F for a medium cooked hamburger. Add a slice of the American cheese to each burger and cook just until the cheese has melted. Transfer to a platter and let rest for about 5 minutes while you lightly toast the buns on the grill grates. Spread the mayonnaise and if you’d like a bit of BBQ sauce on the bottom and tops of the buns with the cheeseburgers, add the bacon and garnish with lettuce, tomato, pickles, and the caramelized onion.

Don’t let the cook time deter you from trying this delightfully fresh pork barbecue burrito recipe with fresh pineapple, cabbage, and sweet Hawaiian barbecue sauce. Prep Time: 15 minutes Cook Time: 8 -12 hours Serves 8 Skill Level: Easy Ingredients: 4-6 pound pork shoulder 1/4 cup cannabutter 1 tablespoon salt 1 cup favorite Hawaiian bbq sauce half of a red cabbage head, thinly sliced juice of 1 lime Burrito size tortillas 1 cup pineapple salsa Directions: Pat dry 4-6 lbs of pork shoulder and place in a crockpot. Generously poke the pork shoulder with a fork Next, rub the salt into the pork shoulder, ensuring it is completely covered, and add the cannabutter and barbecue sauce. Place lid on to cover and cook on the low setting for 8-12 hours, checking every hour after 6 hours for doneness depending on your slow cooker. Shred pork with two forks and mix well into the crockpot juices In a large bowl, add the pineapple salsa, juice of one lime, and the cannaoil. Slice up half of the red cabbage head and add to a bowl of pineapple mixture.  Mix well. Assemble the burritos, put a little of Hawaiian pork, pineapple salsa on a burrito tortilla, and wrap it up.

Pasta carbonara is a classic Italian dish is easy to make, full of pancetta in a cheesy sauce that will make you crave more and more. Substitute the cannabutter with cannabis infused heavy cream. Prep Time: 10 minutes Cook Time: 25 minutes Serves 4 Skill Level: Easy Ingredients: 4 servings spaghetti or other pasta 4 tablespoon cannabutter 4 ounces pancetta (diced) 4 cloves garlic, minced 4 egg yolks 1/4 heavy cream 1 cup parmigiano reggiano 1/4 cup parsley salt & pepper to taste Directions: Start cooking the penne in well-salted water. Drain the cooked pasta reserving some water. In a pan, melt cannabutter over medium-low heat, add garlic. Cook the pancetta until crispy and remove from the heat. Mix the egg yolk, heavy cream, and parmigiano reggiano in a bowl.  If the sauce is too thick, add a bit of the reserved pasta water to thin. Add the pasta to the bowl and toss. Add the pancetta mixture, parsley, and pepper.  Toss until well combined. Serve immediately.

This chocolate ganache is super simple to prepare and tastes great!  Make sure to allow the medicated chocolate ganache to cool slightly before pouring over a cake. If you want a fluffy chocolate filling, then simply allow the cannabis-infused chocolate ganache to cool completely and whip until the desired fluffiness as been reached. For a fluffy frosting or chocolate filling, allow it to cool until thick then whip with a whisk until light and fluffy. Prep Time: 5 minutes Cook Time: 5 minutes Makes 1 cup Ingredients: 8 ounces dark, milk, semi-sweet or white chocolate chips 1/2 cup heavy cream 2 tablespoon cannabutter 1 teaspoon instant coffee or a dark rum Directions: In a double boiler, melt the cannabutter over simmering water. Add the chocolate chips, stirring continuously until melted. While continuing to stir slowly add the heavy cream to the cannabutter & chocolate mixture. Next, add the instant coffee granules, stirring occasionally until smooth.

These cookies are super easy to make, even for the most novice home chef.  The flavor combination of the coconut, rum, walnuts, and chocolate will have you sneaking an extra cookie every chance you get. Prep Time: 15 minutes Serves 8 Ingredients: 1/4 cup cannabutter, melted 1 cup vanilla wafers, crushed 1/2 cup walnuts, crushed 2 tablespoons cocoa powder 1 tablespoon honey 2-1/2 tablespoons rum 3 ounces sweetened coconut flakes Directions: In a large bowl add the cannabutter, vanilla wafers, walnuts, cocoa powder, honey, and rum. Mix well. Freeze the cookie dough for about 45 minutes. Roll into small balls and coat with coconut flakes Place on a cookie sheet and refrigerate for 45 minutes.

In the mood for a bowl of pasta with a creamy sauce that will highlight the flavors of sauteed mushrooms that will be ready in no time? Look no further than this recipe that is full of flavor and super easy to prepare. Cook Time: 30 minutes Serves 2 Skill Level: Easy Ingredients: 3 tablespoons cannabutter 8 ounces mushrooms, sliced 3 medium garlic cloves, minced 1⁄2 teaspoon dried rosemary 1 tablespoon salt 1 teaspoon pepper 1⁄2 cup whipping cream 4 ounces linguine 2 ounces bel paese cheese, cut into small cubes. Directions: Cook pasta in a large pot of boiling water. Drain. Melt cannabutter in a large skillet over medium-low heat. Add mushrooms, garlic, rosemary, and pepper. Cook until mushrooms are cooked through about 5 minutes. Add whipping cream and simmer until sauce thickens slightly for about 3 minutes. Season with salt. Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with parsley and serve immediately.

This recipe was love at first bite for me, and the fact I can make this without using the oven in the summer is a definite win. Prep Time: 30 minutes Serves 8 Ingredients: 1 cup heavy whipping cream 1 cup mascarpone cheese, room temperature ⅓ cup sugar 1 tablespoon vanilla extract 1 tablespoon Amaretto or Brandy, optional 2 cups espresso or coffee 4 tablespoons cannabis butter 1 pack ladyfingers Cocoa powder, for garnish Directions: Brew coffee and add the cannabis butter, allow to cool to room temperature. Beat the whipping cream, sugar, and vanilla until soft peaks form. Add mascarpone cheese and liquor. Continue to whip to stiff peaks. Once the coffee and cannabutter mixture reaches room temperature quickly dip the ladyfingers in the cannabis-coffee mixture and place it in an 8×8 pan to make the first layer. Spread half of the whipped cream mixture on top of the first layer of ladyfingers. Repeat process with the second layer of ladyfingers and cream mixture. Dust the top of the tiramisu with cocoa powder using a sieve or sifter. Refrigerate for about 3 hours before serving.

This rich and creamy cream cheese icing is a perfect frosting for your carrot cakes or fresh out of the oven cinnamon rolls. Prep Time: 10 minutes Makes 1-1/2 cups Skill Level: Easy Ingredients: 1 cup confectioners’ sugar 4 ounces cream cheese, softened 1/4 cup cannabutter, softened 1 tablespoon vanilla extract Directions: Mix together all ingredients in a small bowl and blend until smooth.

This recipe is great if life is hectic, the to-do list feels never-ending, or you are simply sick of doing a million dishes and scrubbing the kitchen.  If you don’t have cannabis-infused dry white wine on hand substitute with 2 tablespoons cannabutter or cannaoil. Prep Time: Cook Time: Serves: 4 Ingredients: 14-ounce can cream of chicken soup 14-ounce can cream of broccoli soup 14 oz vegetable broth 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cajun seasoning 2 tablespoons garlic, minced 1/2 cup cream cheese, softened 4 cups broccoli florets 1/2 cup garlic cheese, shredded 1/2 cup mozzarella cheese, shredded 1/4 cup dry cannabis-infused white wine 4 boneless chicken breasts 1/4 cup cannabutter, melted, optional Directions: In a large bowl add cream of chicken soup, broccoli soup, vegetable broth, salt and pepper, cajun seasoning, garlic, cream cheese, broccoli, shredded cheeses, and cannabis-infused white wine. Blend until smooth. Place the chicken in the bottom of the crockpot and pour the cannabutter over top. Next, cover the chicken with the soup mixture. Cover with a tight-fitting lid and cook on low for 5 hours. Serve over white rice or mashed potatoes and garnish with more shredded cheese if desired.

Enjoy this light and refreshing cannabutter black garlic shrimp and peppers on its own or over a bowl of rice. Use cannabis-infused coconut oil to take this from a healthy recipe to a nutrition-packed lunch or dinner. Prep Time: 10 Minutes Cook Time: 10 minutes Serves 2 Ingredients: 2 tablespoons cannabutter or cannaoil 2 tablespoons onion, diced 2 tablespoons black garlic, minced 1/2 cup peppers, sliced 1/2 cup mushrooms, sliced 1 cup large shrimp, deveined and shells removed 1/2 cup spinach Salt and pepper, to taste Directions: In a large pan over medium-low heat, melt the cannabutter. Once the pan is hot, add the onion and black garlic and sautee for about 5 minutes or until the onions are translucent. Add the peppers and mushrooms to the pan and cook for 2 minutes. Add the shrimp and spinach. Sautee for an additional 4 minutes. Stir the shrimp mixture up, making sure the shrimps land on the side that has not been cooked yet, and add the salt and pepper to taste. Cook for an additional 3 minutes or until the centers of the shrimp are no longer translucent. Do not overcook the shrimp as they will become tough to chew.

Photo by Pixabay Published October 25, 2017 THC laced lollipops are loved by many and now you can make them yourself and control the potency by using more or less of the cannabis-infused alcohol.  Try substituting the cherry extract for other flavors. Prep Time: 5 minutes Cook Time: 8 minutes Serves 20 Skill Level: Easy Ingredients: 2 cups sugar 2/3 cup corn syrup 4 tablespoons cannabis tincture 2/3 cup water 1/2 teaspoon cherry extract Few drops of food coloring Directions: In a pot over medium heat combine the sugar, syrup, and water until all ingredients are totally dissolved. Bring the ingredients to a boil. Using a candy thermometer to monitor the temperature bring the candy mixture to 300F.  Slowly add the food coloring and cherry extract. Moving quickly (the candy will harden very quickly) remove from the heat and add the cannabis tincture and pour into the candy/lollipop molds.

The fresh flavors of the avocado and mango bring new life to your every day fried egg and toast that will make your kitchen feel like a gourmet brunch spot. Prep Time: 10 minutes Cook Time: 5 minutes Serves 2 Skill Level: Easy Ingredients: 2 slices bread 1 tablespoon cannabutter 1 avocado Lime juice 1 tablespoon butter or oil 2 eggs 1/2 cup mango salsa Directions: Toast the bread until golden brown. Spread cannabutter evenly on both slices of bread. Mash avocado with a fork and add few squeezes of lime juice. Set aside. Heat the butter in a frying pan over medium heat. When the oil is almost sizzling, crack the eggs into the pan. Cook the eggs for 2 or 3 minutes and carefully flip over and cook an additional 2 minutes or until desired doneness. Assemble sandwiches as follows: spread avocado mixture over each slice of bread, add the mango salsa, carefully place the eggs on top.

Loaded with antioxidants and contains many anti-inflammatory properties, this Hindu recipe will help you maintain optimal health with this tasty drink. Cook Time: 15 minutes Serves 2 Skill Level: Easy Ingredients: 2 cups of coconut milk 2 teaspoons ground cinnamon 1 teaspoon ground turmeric 1 teaspoon ground ginger 2 tablespoons honey 1/2 teaspoon ground peppercorns 2 tablespoons cannaoil Directions: In a small saucepan combine the coconut milk, cinnamon, turmeric, ginger, honey, ground pepper and bring to a low boil. Reduce the heat and do not allow to simmer. Add the cannaoil. Continue to heat the mixture for an additional 5–10 minutes. Pour the golden milk into your favorite mug and top with an extra dash of cinnamon.

The perfect reason to get out of bed and get your day going is with a little caffeine and a cannabis buzz with this coffee and cannabis recipe.  You can substitute cannabis milk or cannabis sugar with regular milk and sugar for a less potent cup of coffee. Cook Time: 15 minutes Serves 2 Skill Level: Easy Ingredients: 2 cups coffee 4 teaspoons cannabis milk 2 teaspoons cannabis sugar Directions: Prepare the coffee. Pour the coffee into coffee mugs. Add cannabis milk and the cannabis sugar to taste.