Cannabis whipped cream is great to have on hand at all times. It is perfect to medicate while dipping some fresh berries in the cannabis-infused whipped cream while smashing a lovely piece of strawberry shortcake, its even delicious on top of some ice cream. It's easy and ready in almost no time at all, and a staple for every edibles lover to have saved in their edible recipe files. Prep Time: 10 minutes Serves 4 Ingredients: 1 cup cannabis infused heavy cream 1 tablespoon powdered sugar 1 tablespoon vanilla, optional 1 teaspoon cinnamon, optional Directions: Freeze a large metal bowl and the whisk or beaters you plan on using for about 15 minutes before preparing the whipped cream. In the large bowl that is fresh out of the freezer, add the cannabis-infused heavy cream and whip until just before stiff peaks form. Add the sugar, vanilla, and cinnamon. Beat the ingredients together until well blended and stiff peaks form. Do not overbeat as the cream will become lumpy and will start to form butter-like chunks.

Apologies for the less than pretty pictures, it was a hectic Easter day, and I was more than in need of this juicy medium-rare tender AF cannabis-infused ribeye steak. The flavor combination of a bloody steak and cannabis is undoubtedly my favorite of all edible flavor combinations. I would preferably prepare my steaks with cannabutter but at the time I only had cannaoil immediately available, there's a noticeable difference in flavor and texture but this recipe is almost just as good as a cannabutter steak recipe. The recipe is to prepare steaks cooked medium-rare. If you would like your cannasteak less red then simply increase the cooking time an additional 10 minutes for medium and 20-30 minutes for a well-done steak. Please note that Stoner Strategies does not condone the consumption of well-done steak. As if you need more any more reasons to try out a cannabis-infused ribeye steak but let me help you feel even better about downing this delicious cut of tender and juicy cut of beef. Cannabis-infused ribeye steaks are great sources of vitamin b12, niacin, zinc, and selenium. This type of steak is actually heart healthy and contains high amounts of monosaturated and polyunsaturated fats. These fats also help in absorbing essential vitamins A, D, E, and K. Need more reasons to enjoy cannabis-infused ribeye steak? If you love working out cannabis-infused ribeye steaks will aid in muscle recovery from fighting off cortisol, a muscle builder's worse enemy. Not into working out? That's ok because cannabis-infused ribeye steaks are also great for improving the health of your skin, hair, and nails! One of my favorite things about cooking for myself is the leftovers, and not because I like to eat the same thing every day. On the contrary, I like to take something that I've made the night before and turn it into something completely different. This is how I challenge myself and come up with some really amazing recipes and really amazing failures as well lol. A ribeye steak is versatile AF, we can take the cannabis-infused ribeye steak and make fajitas or steak tacos in a flash, or you can eat it as a midnight snack straight out of the fridge like a caveman gnawing on a piece of meat in your night robe. I really enjoy slicing ribeye meat and using it for the protein in my salad for the lunch the next day, topped with a handful of french fries and drizzled with ranch dressing. Or you can stick with a classic steak and egg breakfast to get your day going on a high note. Cannabis Steak Prepared with Cannaoil Recipe Prep Time: 20 minutes Cook Time: 30 minutes Serves 4 Ingredients: 4 ribeye cut steaks, or your favorite cut 3 tablespoons salt 1 tablespoon black pepper 3 tablespoons oil 2 tablespoons garlic, minced 2 tablespoons onion, diced 1/4 cup cannaoil Directions: Remove the steaks from the refrigerator and allow to sit on the counter for at least 20 minutes. Preheat the oven to 220F/105C. Sprinkle each steak with salt and pepper, flip the steaks and salt and pepper the other side. In a large pan over high heat at the oil. Once the oil and pan are hot, add garlic and onions. Cook for about 5 minutes or until the garlic and onion become fragrant. Add the steaks to the pan and allow to cook for about 5 minutes or until the steaks have a nice sear. Flip the steaks and allow the other side of the steaks to develop a nice sear as well. You may need to lower the heat to medium-high to prevent burning. On a large sheet pan with an edge evenly place the seared steaks. Evenly brush each steak with the cannaoil on both sides. Bake in the oven for about 20 minutes for medium-rare steaks. Remove the steaks from the oven and allow to rest for 15 minutes before slicing and serving.

Marinated roasted red peppers are perfect with a balsamic and prosciutto sandwich at lunch, or on crusty Italian bread at dinner with a bowl of fresh pasta. Marinated red peppers are even perfect with eggs at breakfast. Roasting peppers is super easy all you have to do is place the red peppers in a 400F/200C preheated oven on a cookie sheet for one hour, rotating once after 30 minutes. The skin will peel right off and your house will have an amazing red pepper for quite some time. Cannabis-infused marinated red peppers are packed with vitamins essential for cell and tissue regeneration, for protection against free radicals, help in boosting collagen-producing enzymes, increase in immunity, and help with healthy vision. Essentially cannabis-infused red peppers will keep you looking young AF. There are plenty of ways to utilize cannabis-infused marinated red peppers and you can use them with just about any meal if you can tap into your culinary creativity. Some simple ways to use cannabis-infused marinated roasted red peppers are with a slice of crusty Italian bread, with cheesy scrambled eggs, with a fresh veggie salad, as a pizza topping, or baked with chicken breast for a healthy and flavorful dinner. Cannabis-Infused Marinated Red Peppers Recipe Prep Time: 30 minutes Cook Time: 1 hour Ingredients: 3 whole bell peppers 2 tablespoons garlic minced 2 tablespoons parsley minced 3 tablespoons cannaoil salt and pepper to taste A handful of fresh basil leaves Directions: Preheat oven to 400F/200C. Place the peppers on their side on a rimmed baking sheet. Place on the top rack of the oven and allow to cook for 45-60 minutes or until the skins have charred and the pepper is soft. While the peppers are roasting, combine the garlic, parsley, cannaoil, salt, pepper, and basil leaves. Cover and set to the side. When the peppers are done place in a bowl and cover with plastic. Allow to cool while covered for at least 30 minutes. When the peppers are cool to the touch remove the stems and skin. Slice the peppers in half and remove the seeds. Slice the peppers into thin strips. Add the sliced peppers to a medium-sized bowl and add the cannaoil mixture. Toss gently together. Cover and refrigerate for at least 1 hour before serving.

Cannabis-infused banana bread recipe calls for the use of cannabutter but you can substitute the cannabutter for cannaflour, cannaoil, cannabis-infused honey, or cannabis-infused sugar. Or you can make an epically potent cannabis bread using cannabis-infused everything except for the raw eggs (but even the beaten egg can have cannabis tincture added to it ;) . Feeling lazy and out of cannaoil or cannabutter? You can add cannabis tincture straight into the batter with the wet ingredients. or after the wet and dry ingredients have been blended together. Make sure the cannabis banana bread is cooked thoroughly by using a toothpick or a skewer to stick into the center of the bread. If it comes out clean your bread is done baking, if it comes out with batter on the end, then the bread needs more time to bake. Cannabis Banana Bread Recipe Prep Time: 15 minutes Cook Time: 1+ hour Serves 8-12 Ingredients: 1/2 cup cannabutter 3/4 cup brown sugar 2 eggs, beaten 2-1/3 cups bananas, mashed 1/2 cup honey 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon cinnamon 1 tablespoon ginger 1 teaspoon cloves Directions: Preheat the oven to 340F/170C In a large bowl cream together the cannabutter and sugar. Add the eggs, banana, and honey. Blend well. Add the flour, baking soda, salt, cinnamon, ginger, and cloves. Mix until well blended. Prepare a loaf pan with cooking spray and add the banana mixture. Bake in the oven for 1 hour or until a toothpick inserted into the middle comes out clean.

This is one of my favorite desserts when I'm craving peanut butter and can be dangerously potent if all of the ingredients used are infused with cannabis. A cannabis-infused bacon peanut butter cookie is used as the base of this fabulously decadent dessert that is then given a scoop of cannabis cinnamon maple vanilla ice cream, the ice cream is then drizzled with a little medicated chocolate ganache, then hit with a dollop of cannabis-infused cinnamon whipped cream and finally, a single maraschino cherry graces the top of this epically potent cannabis-infused dessert! Prep Time: 10 minutes Serves 1 Ingredients: 1 cannabis-infused bacon peanut butter cookie 1/2 cup - 1 cup cannabis-infused ice cream 2 tablespoons cannabis-infused chocolate ganache 1/4 cup cannabis-infused whipped cream 1 maraschino cherry Directions: In a bowl or on a plate place a single bacon peanut butter cookie. Next, top the cookie with a scoop of ice cream. Carefully drizzle the ice cream topped cookie with the chocolate ganache. Add a healthy dollop of whipped cream to the top of the ice cream. Place a maraschino cherry on top of the whipped cream. Serve and enjoy immediately.

This recipe is for the canned food heroes who love edibles but don't love to cook. And let's face it, not everyone loves to cook their meals from scratch. Or sometimes we just get caught up in living our lives dealing with work, kids, family, or friends that it often can lead us to feel too exhausted to make or bake anything from scratch. I came up with this recipe when I was too tired to give AF and needed something that would be ready so I could get back to my work. You can substitute the cannabis tincture for cannabis-infused milk if you would like to do so just don't allow the soup to boil and keep at or below medium-low heat. Prep Time: 1 minute Cook Time: 5-8 minutes Serves 1 Ingredients: Can Cream of Mushroom Soup Can of Milk 100mg cannabis tincture Directions: In a small saucepot over medium-low heat at the contents of the soup can. Fill the empty soup can with your favorite type of milk and add to the pot. Mix the soup and milk together until well blended. Bring the soup to a boil and reduce the heat to medium-low or low. Add the desired amount of cannabis tincture and mix well. Allow to slowly simmer for a few minutes. Pour the soup into a bowl, scraping the pot with a spatula to get all the soup out of the pot. Serve immediately with crackers or croutons.

Nothing says Halloween season like wearing your favorite oversized sweatshirt, with a bowl of roasted cannabis pumpkin seeds, while watching your favorite scary movie. Have a ton of cannaoil but out of cannabutter? With this roasted cannabis pumpkin seed recipe, you can use either cannaoil or cannabutter without much of a difference in flavor. You can also coat the pumpkin seeds with butter or oil and then add cannabis tincture while mixing the ingredients to infuse the roasted cannabis pumpkin seeds with cannabis tincture. One important step in making roasted pumpkin seeds is extracting the seeds for the pumpkin. This is easily done by cutting a round hole in the top of the pumpkin around the pumpkins stem. If you can cut the top with a slight angle so the top of the pumpkin can sit back in its place so you can make a Jack O'Lantern while waiting for your cannabis-infused pumpkin seeds to bake. After the top of the pumpkin has been cut open, remove the pumpkin pulp and seeds while gently scraping the inside of the pumpkin. Remove as much of the pulp and seeds as possible and place in a bowl. After the pulp and seeds have been removed from the pumpkin separate the pumpkin seeds from the pulp using 2 separate bowls. Wrap and store the pumpkin pulp for future use in pumpkin cookies, pumpkin bread, or pumpkin pie! Place the pumpkin seeds into a strainer and rinse well with cold water, making sure to remove any pumpkin pulp residue from the surface of the seeds. After the seeds have been cleaned lay out evenly on a clean kitchen towel or paper towel to dry from any excess water. Roasted Cannabis Pumpkin Seed Recipe Prep Time: 5 minutes Cook Time: 45 minutes Serves 6 Ingredients: 1-1/2 cups pumpkin seeds, clean and free of pulp 2 tablespoons cannabutter, melted 1 teaspoon salt Directions: Preheat oven to 300F/150C. In a medium bowl, add the pumpkin seeds, cannabutter, and salt. Mix well. Spread the cannabis coated pumpkin seeds on a sheet pan. Place on the middle rack of the oven and bake for 45 minutes or until the seeds are golden brown. Once the pumpkin seeds are done remove from the oven and add more salt to taste.

Sometimes the best things in life are the simple things like this cannabis-infused shrimp recipe. These cannashrimp are perfect for a quick breakfast with eggs or at lunch with a fresh veggie salad. Create a cannabis-infused steak and shrimp dinner when you top a steak with the shrimp and drizzle the excess cannabutter over the steak. Prep Time: 5 minutes Cook Time: 8-10 minutes Serves 1 Ingredients: 1 tablespoon cannabutter 3 shrimp, deveined and shells removed 1/8 teaspoon salt 1/8 teaspoon ground black pepper Directions: In a pan over medium-low heat, melt the cannabutter. Once the cannabutter has completely melted, add the shrimp. Cook the shrimp for about 4 minutes and then flip the shrimp. Cook the shrimp for an additional 4 minutes or until the shrimp is no longer translucent and have turned opaque.

It wasn't until I attended the ever so boujee 19th Gathering of the Juggalos when I became addicted AF to mixing my vodka with cotton candy Faygo. It was what I used for nourishment for those amazing 3 days out in the middle of nowhere Ohio. Just before I headed out for the 20th Gathering of the Juggalos did I end up combining vanilla vodka with the cotton candy and I fucked around and pulled out the pink cotton candy ;) which to my dumb blonde surprise changed my drink from Faygo cotton candy blue to a lovely shade of Milenko purple when I stupidly hit my cup, knocking the pink cotton candy into my blue cotton candy Faygo drink. Who knew blue and pink made purple, except for maybe anyone who has completed kindergarten. Prep Time: 5 minutes Serves 2 Ingredients: 23-ounce Faygo cotton candy soda 2 ounces Ciroc vanilla vodka 200mg alcohol free cannabis tincture, more or less for desired potency 1/2 cup pink cotton candy, divided for garnish Directions: Chill 2 glasses for 15 minutes. Fill each glass with ice. Next, add a shot of vanilla vodka and the desired amount of cannabis tincture to each glass. Fill each glass with Faygo. Add half of the pink cotton candy to the side of each cup and serve. Drop the cotton candy into the drink for a color-changing cocktail experience! whoop whoop, mcl.

Start your day with a bowl of this cannabis yogurt and you'll most likely feel energized and ready to take on anything this godforsaken world has to offer you. You can use whatever berries are seasonal at the time or whichever berries are on sale too hell you don't even have to use berries you can put anything your little heart may desire into this yogurt just make sure to add the cannabis-infused honey so you get the effects of the cannabis. You could use frozen berries that have thawed but honestly, the fresh fruit is what makes this yogurt top-shelf quality. Prep Time: 5 minutes Ingredients: 1 cup yogurt 1/4 cup berries 1-2 tablespoons cannabis-infused honey Directions: In a bowl add the yogurt and top with the berries. Next drizzle the yogurt with the cannabis-infused honey. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Fresh from the deli, thin-sliced prosciutto on a brioche bun topped with cannamayo, cannabis-infused roasted red peppers, and drizzled with cannabis-infused balsamic vinaigrette makes this a lunchtime delicacy that you just can't get at your local Italian sandwich spot. To make a less potent sandwich, substitute the cannabis-infused ingredient with the cannabis free ingredients. Prep Time: 5 minutes Serves 2 Ingredients: 2 brioche buns 1/4 pound of thin-sliced prosciutto 1/2 cup cannabis infused roasted red peppers 2 tablespoons cannabis-infused balsamic vinaigrette 1/2 cup cannamayo Directions: Prepare the sandwiches by placing the bottom bun on a plate and topping each bun with equal amounts of prosciutto. Next, evenly divide the cannabis infused roasted red peppers over top of the prosciutto. Drizzle each sandwich with the cannabis-infused balsamic vinaigrette. Spread the cannamayo on the top of each bun and place the bun on top of the sandwich and serve immediately.

I love cannabis and I love honey whiskey and so I combined my love for both into a perfect breakfast or brunch with this yummy french toast topped with cannabis-infused honey whiskey. If you can't get your hands on honey whiskey substitute with whiskey and a generous amount of cannabis-infused honey! Make this recipe even easier when you use frozen french toast. If you make this recipe without the whiskey syrup, add cinnamon and vanilla extract to the egg and milk mixture to spice up the plain french toast slices. Prep Time: 20 minutes Cook Time 15 minutes Serves 4 Ingredients: 2 cups cannabis infused honey whiskey syrup 3 medium bananas, sliced 8 slices of thick-cut bread 8 eggs 1/2 cup cannamilk 4 tablespoons butter Directions: In a medium saucepot over medium-low heat add the cannabis honey whiskey syrup and add the bananas. Reduce the heat to a low simmer just as the syrup begins to bubble. Stir occasionally. In a shallow medium bowl or pan add the eggs and cannamilk, beat until well blended. In a pan over medium-low heat, melt butter. Soak each side of the bread slice in the egg mixture and add the bread to the hot pan. Flip when the facedown side has turned golden brown. Repeat this step until all the french toast has been cooked. Place 2 slices of french toast on each plate and top with equal amounts of the cannabis honey whiskey syrup.

This cannabis-infused honey whiskey beef stew will have you salivating like one of Pavlov's dogs with the sweet and spicy aroma of honey and whiskey. Not only will the smell make the neighbors jealous, but it is so easy to make and clean up with the use of the crockpot. If you don't have a crockpot, don't worry, just bake it at 340F for 3+ hours or until completely cooked and falling apart when shredded with forks, basting every 30 minutes and adding more liquid if necessary. The cook time will vary depending upon the size of the pot roast, smaller roasts take less time to cook than larger roasts. To make the stew stronger, add cannaoil, cannabutter, or cannabis tincture to the recipe when adding the liquid ingredients. Save any leftover juice to make a cannabis infused honey whiskey gravy perfect to serve over mashed potatoes! Prep Time: 15 minutes Cook Time: 8+ hours @ low 4+ hours @ high Ingredients: 5-6 pound beef roast 2 cups potatoes, quartered 2 cups baby carrots 1/4 cup celery 1 small onion quartered 1 cup favorite whiskey 1 cup water 1/4 cup salt 2 tablespoons ground black pepper 3 cloves garlic, minced 1/2 cup cannahoney 1/4 cup brown sugar Directions: In a large crockpot set to low heat, add the beef roast. Then add the potatoes, carrots, celery, and onion around the roast. Next, add the whiskey and water to the crockpot. Season the roast and vegetables with the salt, pepper, and garlic Drizzle the cannahoney over the top of the beef roast and vegetables. Sprinkle the brown sugar over the contents of the crockpot and place the lid on tight. When the roast has finished cooking remove the vegetables from the crockpot into a separate bowl covered tightly with foil to keep warm. Shred the beef roast with 2 forks or meat shredder. Allow the shredded beef to soak up the crockpot juice and add the vegetables back into the crockpot. Stir well and allow to cook on low for 10 minutes. Stir the stew well and serve with fresh crusty bread.

Why buy a can or box of beef broth when we can make our very own from the pieces of meat and cannabis we usually throw away? While any cut of beef or trimmings can be used to make this cannabis beef broth, I love saving my leftover bones from my last cannabis infused T-Bone steak night or leftover steak pieces from my last cannabis infused ribeye steak night feasts. The broth becomes rich in the high-quality steak flavors, making you feel like you're in Willy Wonka's factory drinking a steak dinner. Utilizing the bones of steak and other red meats makes me feel better about never becoming a vegan, it is my attempt at making a small lifestyle change that has a big effect on animals that are factory farmed from our often wasteful consuming. I save my leftover bones, trimming, and uneaten pieces in a gallon freezer bag and once it is full I know that I have enough beef remains to make a super nutritious cannabis beef broth that’s high in heart-healthy mono and polyunsaturated fats and a great source of vitamin b12, niacin, zinc, and selenium! Use your favorite herbs for a beef broth that’s ready to use a base for soup, to create a flavorful risotto, or sip the cannabis beef broth on its own like a cup of tea! You know that ounce of leftover cannabis from your last extraction? You can use the already extracted cannabis to infuse this beef bone broth. It doesn't matter if you used the cannabis to create a tincture, cannaoil, or cannabutter, you can still use it in this beef broth edibles recipe! Wrap the ounce of previously extracted cannabis tightly in cheesecloth before adding to the bone broth! Unless you are trying to make a crazy potent cannabis beef broth substitute for the previously extracted cannabis with the cannabis tincture. Cannabis Beef Broth Recipe Prep Time: 5 minutes Cook Time: 24 hours Makes 6 cups Ingredients: 8 cups beef bones, connective tissue, and/or meat 8 cups water 2 tablespoons thyme 1/4 cup salt, optional 2 tablespoons ground black pepper 2 tablespoons rosemary 2 tablespoons parsley 1 tablespoon crushed red pepper 600mg cannabis tincture or 1-ounce leftover cannabis from a previous extraction Directions: In a large pot add the beef bones, connective tissue or meat, and add the water, thyme, salt, pepper, rosemary, parsley, and crushed red pepper. Bring to a boil while stirring occasionally. Reduce the heat to low and add the leftover extracted cannabis and cover. If using cannabis tincture, do not add the cannabis tincture just yet. Allow to barely simmer on low for 24 hours while stirring occasionally. After 24 hours, remove the broth from the heat and add the desired amount of cannabis tincture. Allow to cool for about 10 minutes. In the sink, add a large bowl and place the strainer inside of the bowl. Strain the beef broth into the large bowl. Remove the strainer from the bowl and set inside of the pot the broth cooked in. Allow to cool for 15 minutes or until the beef parts are cool to the touch. Separate the meat from the bones and connective tissue and place the meat in a small bowl and discard the beef bones and connective tissue. Taste the broth and adjust the seasoning as necessary. Allow to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days or store in the freezer for up to 3 months.

Sauteed cannabis mushrooms are ready in less than 10 minutes, flavorful, and easy to make. These beautiful sauteed cannabis mushrooms are perfect to munch on alone, over the top of a baked potato, or when accompanied with a steak. Perfect for easily making any snack, side dish, or entrée into an edible. If you are out of cannabutter, substitute the cannabutter for plain butter and add the desired amount of cannabis tincture 2 minutes before removing the sauteed cannabis mushrooms! Want to make it vegan? Use cannaoil in place of the cannabutter! Prep Time: 5 minutes Cook Time: 10 minutes Serves 2 Ingredients: 1 tablespoon cannabutter 1/4 cup mushrooms, sliced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Directions: In a small pan over medium-low heat, melt the cannabutter. Add the mushrooms to the melted cannabutter and add the salt, pepper, garlic, and onion powder. Sautee the mushrooms for about 3 minutes and reduce the heat to low. Cook for an additional 7 minutes or until the mushrooms have become golden brown. Serve the sauteed cannabis mushrooms hot!

Maple syrup infused with cannabis is absolutely necessary to have available and ready to use in my home at all times. It's super easy to make and even easier to use when medicating almost anything like coffee, chicken, ice cream, over waffles, and with a cocktail. The longer this cannabis maple syrup cooks in the crockpot the better but do not exceed 24 hours. Prep Time: Cook Time: Makes 3/4 cup syrup and about 16 teabags Ingredients: 1 ounce cannabis, decarbed 1 cup maple syrup Directions: In a crockpot set to low heat, add the decarbed cannabis and maple syrup and mix until well combined. Cover the crockpot with a tight-fitting lid and set the timer for 3-24 hours. Stir every 30-60 minutes. After the cannabis maple syrup has finished cooking turn off the heat and filter the cannabis from the maple syrup through a cheesecloth that is placed inside of a strainer that is resting on top of a bowl. Make sure to squeeze out as much cannabis maple syrup from the cheesecloth. Use the maple syrup immediately or allow to cool completely before transferring to an airtight container. Store in the refrigerator for 15 - 30 days. To make the teabags, save the filtered maple syrup covered ground cannabis and add a tablespoon to a reusable silicone tea bag, add to a French press when making a coffee or tea, or add to your own disposable tea bags.

This is the best burger I have ever made for myself, and I made it strong AF with a whopping 325mg of THC that had my knees getting weak and my mouth smiling like the Tim Curry version of the grinch. Prep Time: 10 minutes Cook Time: 10 minutes Serves 4 Ingredients: 1 pound ground beef 73/27% lean 2 eggs 1 teaspoon salt 1 teaspoon pepper 1/4 cup onion, diced 1 tablespoon Worcestershire sauce 400mg cannabis tincture 1 tablespoon oil 8 slices of cannabis infused honey whiskey brown sugar bacon, prepared 1/2 cup cannabis infused sauteed mushrooms, prepared 8 slices of pepper jack cheese 4 brioche buns 1/2 cup cannabis infused honey barbecue sauce 1 small tomato, sliced 4 leaves of butter lettuce Directions: In a medium bowl add the ground beef, eggs, salt, pepper, onion, Worcestershire sauce, and the desired amount of cannabis tincture. Hand mix the ingredients together until well blended. Form the meat into 4 equal size burgers and refrigerator covered for 15 minutes. Add oil to a large pan over medium low heat and add the burger patties, leaving room between the burgers. Cook for about 5 minutes or until the burgers have a brown searing. Flip the burgers and press each burger down releasing any extra fat from the burger. Add the sauteed cannabis mushrooms to the top of each burger in equal amounts. Add 2 slices of pepper jack cheese to the top of each mushroom covered burger. Allow the burgers to cook for another 5 minutes or until the burger is browned and cook to desired doneness. Remove the burgers from the pan allowing any excess fat to drip from the burger before placing on the bottom of the brioche bun. Place 2 slices of cannabis infused honey whiskey brown sugar bacon to each burger. Then add the tomato and lettuce to each burger. Add 2 tablespoons of barbecue sauce to each burger and place the bun on top. Enjoy!

Not everything made with cannabis has to be made from scratch. In fact, edibles can be easily made with canned, frozen, or boxed foods. This recipe is as easy as opening a can and heating up in a saucepan then adding the cannabis tincture or you can even use a microwave to heat the canned corn but do not add the cannabis tincture before heating the creamed corn, to preserve the cannabinoids the best we can therefore protecting the potency of the canned cannabis creamed corn. This recipe is perfect for Thanksgiving, Christmas, Easter, or at a 4th of July BBQ. Cannabutter or cannaoil can be substituted for the cannabis tincture. Use more or less cannabis tincture to make the cannabis creamed corn more or less potent. Prep Time: 2 minutes Cook Time: 5 minutes Serves 4 Ingredients: 1 can of creamed corn 400mg cannabis tincture Directions: In a small saucepot over medium-low heat, add the can of creamed corn and bring to a boil. Reduce the heat to low and allow to simmer for 3-5 minutes. Remove from the heat and add the cannabis tincture. Blend well and serve immediately.

This cannabis hash is not your standard hash. Not even a little bit, as this is the type of cannabis hash for the edible lovers. This edible recipe brings the best of both types of potatoes, white and sweet potatoes whose flavors finally meet for a mating dance on our breakfast or steak plates with this cannabis infused maple syrup sweetened root potato hash. Prep Time: 10 minutes Cook Time: 25+ minutes Serves 4 Ingredients: 2 tablespoons cannaoil 2 medium sweet potatoes washed and diced into bite-size pieces 1 white potato washed and diced into bite-size pieces 2 teaspoons salt 1 teaspoon ground black pepper 1/2 cup cannabis infused maple syrup Directions: In a large pan over medium low heat, add the cannaoil. Add the potatoes and sweet potatoes and season with the salt and pepper. Toss to coat the potatoes in the cannaoil. Reduce the heat to low and add the cannabis infused maple syrup. Cover the pan with a tight-fitting lid. Allow to cook for 20 minutes while stirring occasionally. Just before the potatoes are tender, turn the heat to high and cook for about 5 minutes or until the potatoes are golden brown and tender when touched with a fork. Serve immediately.

This is one of the recipes I've seen people do and that made me think things like WTF and how TF did they make gushers into an edible and I immediately set out to figure out how to make cannabis infused gushers! Turns out it is easy AF all you have to do is follow the recipe below and you'll be enjoying your very own cannabis infused gushers in less than 5 minutes. Prep Time: 3 minutes Serves 1 Ingredients: 1 packet of gushers 100mg cannabis tincture, use more or less to adjust potency Directions: Open the packet of gushers and place them on a bowl or plate. Using a syringe filled with cannabis tincture inject each gusher at the seam with equal amounts of the cannabis tincture. The cannabis gushers are now ready to enjoy!

I like to have one pumpkin spice drink during the fall season, and I like to make that one pumpkin spice experience that I allow myself to really count, so I've started the tradition of enjoying one simple cannabis pumpkin spice latte. Prep Time: Cook Time: Serves 2 Ingredients: 2 cups cannamilk 3 tablespoons pumpkin puree 1 tablespoon brown sugar, packed 1 tablespoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 cup freshly brewed instant espresso or very strong coffee 2 tablespoons cannasugar, to taste 1/2 cup vanilla cinnamon whipped cream, divided 1 teaspoon ground cinnamon, for garnish Directions: In a medium saucepot over medium low heat add the cannamilk, pumpkin puree, and brown sugar, stir constantly until the ingredients are well blended and hot. Do not allow to boil! Remove the sauce pot from the heat and add the pumpkin pie spice and the vanilla, mix well. Then add the coffee to the mixture and whisk until the mixture become frothy. Divide the drink between 2 mugs and add the cannasugar if necessary. Garnish each mug with equal amounts of whipped cream and sprinkle with cinnamon. Serve immediately!

This recipe can be made as quickly as you can dice up some apples, avocados, and cucumbers.  Full of fresh flavors this salad offers more than just health benefits, it is a cold refreshing salad to help you stay in the best possible state of mind to take on the day ahead of you. Prep Time: 10 minutes Serves 2 Ingredients: 2 cucumbers, finely diced 2 avocados, finely diced 2 apples, finely diced 1/4 cup cannaoil 6-8 mint leaves, chopped Directions: In a large bowl, add the cucumbers, avocados, and apples. Mix well. Drizzle the mixture with the cannaoil and toss the mixture until well coated. Next, bruise the chopped mint leaves and add to the bowl. Mix well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.

This is the perfect soup if you are craving something light and healthy.  Using non-GMO locally grown fresh carrots will give your soups a mega boost in freshness & in flavor. Bursting with some essential nutrients your body needs like vitamins A, K, C, B, E and cannabinoids, fiber, potassium, and folate, your body will thank you for medicating yourself! Prep Time: 5 mins Cook Time: 25 mins Serves 4 Ingredients: 2 tablespoons concentrate infused cannaoil 1 onion, diced 2 garlic cloves, minced 3 carrots, chopped 2 red peppers, chopped 1/4 cup parsley, chopped 2-1/2 cups vegetable broth salt & pepper to taste splash of balsamic vinegar before serving 1 cup vegan chickpea croutons Directions: In a medium pot, warm the concentrate infused oil. Add the onion and garlic. Sauté for 4 minutes or until onions are translucent. Add carrots, red peppers, parsley, vegetable broth, salt, and pepper. Bring to a boil, then turn the heat down to medium-low. Simmer for about 25 minutes or until the vegetables are soft. Puree the soup. Serve with a drizzle of balsamic dressing. Recipe Notes: Using a blender will cause your soup to be smooth and creamy, while an immersion blender will allow for a less smooth soup, leaving tiny bits of food. Vegetables chopped smaller will cook in 20 minutes, the larger cuts will need longer to cook. Cook longer if needed. 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. Refrigerate for up to 3 days, freeze for up to 3 months. Cannaoil can be used in place of the shatter infused oil for more bold cannabis flavor. Concentrate-infused cannaoil have a more subtle cannabis flavor if any at all when compared to cannaoil infused with flower.

The unique flavors in this delectable vegan beetroot dip will have you eating this like a ravenous wild animal.  Serve with toasted crusty bread, bagel chips, or crackers. Prep Time: 20 minutes Cook Time: 90 minutes Serves: 4 Ingredients: 2 large beetroots, scrubbed and cut into chunks 1/2 shallot, peeled and quartered 1 cloves garlic, peeled and quartered 1/4 lemon, juiced 1/2 teaspoon garam masala powder 1 teaspoon paprika Salt and pepper 1 teaspoon white wine vinegar 1/2 cup cannaoil, divided 1/2 hot chili halved lengthways, optional Directions: Pre-heat oven to 340F/170C. Place the beetroot chunks in a roasting dish. Add the quartered garlic, hot chili, and shallot on top of the beetroot. Season with salt and pepper. Drizzle with 1/4 of a cup of the cannaoil and squeeze on a bit of lemon juice. Wrap the roasting dish with foil and roast until soft for about 90 minutes. Place the beetroot into a food processor and blend until smooth. Add the remaining cannaoil, vinegar, lemon juice, garam masala, and paprika.  Combine well. Season with salt and pepper. Adjust spices, as needed. Refrigerate overnight and serve cold.

The longer this cannabis salsa sits in the refrigerator the more flavorful the cannasalsa will be! Serve with warm tortilla chips, with tacos, or on top of a fresh garden salad. Prep Time: 20 minutes Serves 4 Ingredients: 3 cups tomatoes, seeded and chopped 3 tablespoons garlic cloves, finely chopped ½ cup medium green onions, sliced 2 tablespoons chopped fresh cilantro 1 tablespoon finely chopped jalapeño pepper 3 tablespoons lime juice 3 tablespoons cannaoil Salt to taste Directions: In a medium bowl add the tomatoes, garlic, onion, cilantro, jalapeno, lime juice, and cannaoil. Gently mix the ingredients together and taste. Season the salsa with salt and pepper to taste. Cover and refrigerate for over 1 hour before serving. For best results, make 24 hours in advance.

Plain rice infused with cannabis perfect for infusing even the most common household ingredient that's easy to eat and cook with. Plain rice is great on its own or when added to soup or with cannabis infused chicken and broccoli. If you use cannabutter, this recipe will not be considered vegan. Prep Time: 5 minutes Cook Time: 23 minutes Serves 4 Ingredients: 1-1/3 cup water 1 white rice 1 teaspoon salt, optional 1/4 cup cannaoil or cannabutter Directions: Add the rice to a mesh colander and run under the water until the water runs clear. In a saucepan over high heat, add the water and salt and bring to a boil. Add the rice to the boiling water and gently stir until the water begins to boil again. Cover the saucepan with a tight-fitting lid and turn the heat down to low. Cook the rice for 17 minutes and remove the from the heat. Do not remove the lid and set the saucepot to the side for 5 minutes. Add the cannaoil or cannabutter and fluff the rice with a fork. Store in the refrigerator for up to 5 days in an air-tight container.

Freshly diced mangoes, peppers, and onions drizzled with cannaoil is a perfectly fresh and healthy cannabis infused recipe that requires no heating, just some chopping and stirring! This mango salsa is great with some tortilla chips, on top of a salad, with fish tacos, or with most Mexican inspired dishes. Prep Time: 10 minutes Serves 2 Skill Level: Easy Ingredients: 2 large ripe mangos, diced ¼ cup red bell pepper, diced 1 lime 1 tablespoon chopped fresh cilantro 2 green onion tops, sliced 1 small jalapeño pepper, stem, seeds, and membrane removed Salt and pepper 2 tablespoons cannaoil Directions: Stir together mango, diced pepper, juice of the lime, cilantro, onions, jalapeno, salt & pepper, and cannaoil in a medium bowl. Refrigerate for 20 minutes before serving.

I love nothing more than cannabis cinnamon apple's simmering on my stove as the aroma begins to take over my home on a crisp fall day. Plus, this edibles recipe is easy AF and will have your mind, body, and soul feeling lifted. Prep Time: 10 minutes Cook Time: Serves 4 Ingredients: 4 apples, cored and thickly sliced 2 tablespoons cannabutter 1/4 cup water 1/4 cup cannahoney 1 tablespoon cinnamon, extra for garnish 1/2 teaspoon allspice 1/4 teaspoon salt 2-3 teaspoons cornstarch 1 teaspoon apple cider vinegar Directions: Place the apples and butter in a large skillet over medium-low heat and toss until cannabutter has melted and has completely coated the apples. In a large measuring cup or spouted mixing bowl, add the water, cannahoney, cinnamon, allspice, salt, cornstarch, and apple cider vinegar. Mix until the ingredient are well incorporated. Pour the cannahoney mixture over the apple slices and toss until the apples are covered in the cannahoney mixture. Cover the apples with a tight-fitting lid and allow the apples to barely simmer over low heat for about 5 minutes. Stir occasionally. Once the apples are easily pierced with a fork serve immediately over ice cream, waffles, or on their own!

Cannabis maple syrup is super easy to prepare and easily transforms a regular stack of pancakes into something magical. Use the cannabis maple syrup over pancakes, french toast, waffles, as a glaze over chicken, or drop a little into your coffee or tea. This cannabis maple syrup will definitely become a staple in your stoner kitchen. Ingredients: 1/2 cup maple syrup 2 tablespoons cannaoil Directions: In a small saucepot over medium-low heat, add the maple syrup and melt the cannaoil. Bring to a bubble and reduce the heat to low. Allow to simmer for 10 minutes and serve warm. Store for up to 5 days in an air-tight container in the refrigerator.

Sweet melon liqueur, tropical kiwi, tart apples with a hint of mint flavors make this a dangerously smooth cocktail that will make all of your party guests happy! Prep Time: 10 minutes Serves 2 Ingredients: 1 kiwi, peeled and cut into 1/4" slices 1/2 cored green apple, cut into 1/4" slices 2 oz. Midori, melon liqueur 2 oz. cannabis vodka 6 oz. seltzer water 2 shredded mint leaves Directions: Fill two 12-oz glasses 2/3 full of ice. Add the mint, half of apple and kiwi slices to each glass.  Work the apple slices into the ice. Pour 1 oz. Midori and 1 oz. cannabis vodka into each glass. Top with seltzer and gently stir while breaking up the kiwi to release the flavor. Serve immediately with a straw.

Cannabis honey whiskey brown sugar bacon is baked to perfection on low and slow, allowing the bacon to absorb the sweetness from the honey whiskey and brown sugar while maintaining a lovely balance with the natural and earthy flavors of cannabis. This cannabis bacon is going to blow your mind as a B.L.T, on top of peanut butter cookies, on its own with a stack of fluffy AF pancakes, or dipped in cannabis-infused chocolate! Lay the raw bacon flat on the 9x13 pan that has been covered in aluminum foil. If you are aware of the dangers behind aluminum foil, simply skip this step. The important thing is to lay the bacon out evenly, overlapping the bacon carefully for even cooking. After the bacon has been laid out you will then add the honey whiskey and sprinkle the bacon with brown sugar. Next, drizzle the bacon with the desired amount of cannabis tincture. Bake the cannabis bacon at 300F for 20-30 minutes. After the bacon has a nice golden brown color, remove the cannabis bacon from the oven, and carefully flip the bacon. Be careful to not slash yourself or others with the bacon grease when flipping. Return the bacon to the oven and bake for an additional 20-30 minutes. Cannabis Honey Whiskey Brown Sugar Bacon Prep Time: 10 minutes Cook Time: 40-60 minutes Serves: 4 Ingredients: 1 pound bacon 1/4 cup honey whiskey 1/4 cup brown sugar 400mg cannabis tincture Directions: Preheat the oven to 300F. Arrange the pound of bacon in an aluminum foil covered 9x13 cake pan. Add the honey whiskey and sprinkle the bacon evenly with brown sugar. Drizzle the cannabis tincture over the top of the bacon. Bake for 20-30 minutes or until the bacon begins to crisp. Remove the bacon from the oven and carefully flip the bacon, being cautious not to splash yourself or others with the hot bacon grease. Bake for another 20-30 minutes or until the bacon is golden brown. Remove from the oven and serve immediately or store in the fridge for up to 3 days and use as toppings for salads, baked potatoes, with peanut butter cookies, or enjoy on its own!

This Halloween cocktail can be enjoyed year round, but there's something special about sipping on a bubbly glass of a stoner's blood in October that makes it even more special. Prep Time: 15 minutes Serves 2 Ingredients: 2 cups red Hawaiian punch, divided 200mg cannabis tincture 1 ounce vodka 1 cup champagne, divided 6 maraschino cherries Directions: Fill each glass with ice and allow to sit for 10 minutes, then discard the ice. In a measuring cup with a spout, add the Hawaiian punch and the desired amount of cannabis tincture. Mix well. In the cold glasses add the vodka and fill the glasses 2/3's full with the cannabis infused Hawaiian punch. Top the glasses with champagne and garnish with a few cherries on a toothpick.

Image by skeeze from Pixabay Published October 21, 2017 Updated August 30, 2020 This cannabis-infused mayo recipe is perfect for those cannabis-infused egg salad sandwiches or a nice medicated BLT that will be sure to get your head right.  Use a blender instead of a whisk for faster prep time.  Please skip the egg for those who are susceptible to salmonella. Prep Time: 10 minutes Serves 3/4 cups Skill Level: Easy Ingredients: 3 egg yolks 1/2 cup sunflower oil, or oil of your choice 1/4 cup cannaoil 1/2 teaspoon dijon mustard 1 teaspoon garlic, minced 1 teaspoon lemon juice 1 teaspoon white wine vinegar pinch salt & pepper Directions: Whisk the egg yolks for 3 minutes until the yolk becomes foamy. In a small bowl blend the oil, cannaoil, dijon mustard, garlic, lemon juice, white vinegar, salt and pepper. Slowly whisk the oil mixture into the egg yolk until the mayonnaise thickens. Refrigerate the cannabis-infused mayonnaise in an airtight container.

Homemade vegetable broth is great to have on hand and a great way to utilize all of your vegetable scraps from preparing previous recipes. I even use my leftover cannabis from my latest extraction and toss that in with the vegetable scraps to turn some people's garbage into a lovely and nutritious soup or risotto. You can even make plain brown rice even more nutritious when the water is replaced with this vegetable broth. Prep Time: 10 minutes Cook Time: 4- 24 hours Ingredients: 8-10 cups vegetable scraps 8 cups water, more if necessary 1 tablespoon Himalayan salt 1 tablespoon ground black pepper 2 teaspoons thyme 2 teaspoons sage 2 whole cloves of black garlic 3 full bay leaves 1/4 cup cannaoil Directions: In a large pot over medium low heat, add the vegetable scraps. In a small bowl add the Himalayan salt, ground black pepper, thyme, and sage. Then completely cover the vegetable scraps with water. Add the black garlic, bay leaves, and vegetable scraps. Bring to a boil and reduce the heat to medium low or low and add the cannaoil. Cover loosely with a lid and reduce the heat to a slow simmer over low heat. Stir occasionally. The longer the bone broth simmers the better! After 6+ hours of simmering, remove the broth from the heat and allow the broth to cool completely. Place a strainer inside of a large bowl and strain the bay leaves, black garlic, and vegetable scraps from the liquid. Transfer the broth into an airtight container with a lid and store in the refrigerator for up to 3 days. For longer storage time, transfer the broth into a freezer-safe container or an ice cube tray with a lid and store in the freezer for up to 6 months.

Image byIchigo121212fromPixabay Published June 24, 2020 Updated August 3, 2020 With the passing of the 2018 Farm Bill that ended the prohibition of cultivating, processing, and distribution of cannabis sativa (hemp) has allowed for cannabis to be medicinally studied.  As the medical testing continues to support using CBD as an effective anti-inflammatory and sleep aid, it makes CBD a no brainer for those who are serious about their health and fitness. After a great workout there is nothing better than soaking those sore hands and feet in warm water with a couple skull shaped CBD Mani-Pedi Fizzies, or enjoy an iced CBD, lemon, and mint water made with a few drop of CBD tincture, or a deep tissue massage with CBD infused menthol and camphor salve made with organic coconut oil.   Here are 3 of our favorite products for optimal muscle recovery after an intense workout. Skull CBD Mani-Pedi Fizzies by Avra CBD Image by AvaTyler CBD Skull Mani-Pedi Fizzies Soak your sore hands and feet with these skull-shaped CBD mani-pedi fizzies to kill the pain away. Avra CBD's Skull Mani-Pedi CBD Fizzies are made with organic coconut oil, organic CBD, epsom salt, and organic essential oils such as tea tree, eucalyptus, and lavender, and are available on StonerStrategies.com. Avra CBD 300mg CBD Tincture Image by Ava Tyler Avra CBD 300mg CBD Tincture Avra CBD has created a minty fresh CBD extraction process to maximize the healing powers of cannabinoids and terpenes. The anti-inflammatory properties of CBD ease inflammation while increasing cortisol levels to maximize muscle recovery. Available in mint or natural flavors at StonerStrategies.com. 500mg CBD Menthol & Camphor Full Spectrum Salve Image by Ava Tyler 500mg Menthol & Camphor Full Spectrum Salve Los Angeles based Avra CBD has developed a CBD rich salve that uses organic coconut oil, organic hemp, organic camphor essential oil in this non-greasy salve that works great for those tight muscles and sore joints after leg day or lifting. The combination of CBD, menthol, and camphor creates a powerfully cool, soothing sensation and is now available at StonerStrategies.com. It is important to note that CBD is not the same as psychoactive THC although the two cannabinoids, when in plant form, are difficult to tell apart.  CBD is legal for purchase, shipping, and for personal use across the USA, except for Kentucky and Louisiana, who prohibit the possession of smokable hemp and in food products like drinks and gummies.

Image by Yuliya Harbachova Published October 25, 2017 Updated July 20, 2020 These frozen treats don’t have any added sugar and the blueberries can be substituted with strawberries, mango, or any other fruit. Prep Time: 8 minutes Serves 4 Ingredients: 2 pints of fresh or frozen blueberries ¼ cup of honey ¼ cup of cannamilk  - get the recipe here 1 teaspoon vanilla 1 popsicle mold 4 popsicle sticks Directions: In a blender or food processor add blueberries, honey, cannamilk, and vanilla. Blend until pureed. Fill the popsicle molds with the blueberry mixture. Freeze for 3-4 hours. Recipe Notes: Try using other fruits, like strawberries or mangos in place of the blueberries.

Photo by Pixabay Published October 25, 2017 Updated July 20, 2020 Baked plum pie makes the most out of the summer harvest of plums with the harmonizing flavors of nutmeg and cinnamon.  Try serving with a scoop of your favorite ice cream! Prep Time: 30 minutes Cook Time: 1 hour Serves 8 Ingredients: 3 cups all-purpose flour 3/4 cup white sugar 2 1/2 teaspoons baking powder 1/8 teaspoon salt 2/3 cup cannabutter 2 eggs 1 tablespoon vanilla extract 3 tablespoons milk 1/2 teaspoon lemon zest 3 tablespoons butter 5 cups plums, pitted and sliced 1 cup white sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Directions: Preheat oven to 340F. To prepare the crust: In a large bowl add 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly then cut in the cannabutter with a pastry blender until the mixture forms small pea-size pieces.  Add in the eggs, vanilla extract, milk, and lemon zest. Mix just until combined and refrigerate the dough for 1 hour. To prepare the plum filling: In a small bowl add the remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. In a large bowl add the pitted and sliced plums and the seasoned sugar mixture.  Gently mix until the plums are well coated. Roll out pie crust and place in a 9-inch pie pan. Trim and flute edges, then pour in the fruit filling. Bake for 50 minutes or until the crust and plums are golden brown. Serve warm or at room temperature.

Photo Courtesy of Pixabay Published October 22, 2017 Updated May 13, 2020 Being healthy doesn’t mean you have to give up any flavor, especially with this flavor-packed sandwich! Prep Time: 10 minutes Serves 6 Skill Level: Easy Ingredients: 3 large tomatoes, sliced 1 large onion sliced thin 1 cucumber sliced thin bite-size pieces 1 red pepper coarsely chopped 1/2 cup feta cheese 1-2 tablespoon balsamic vinagrette - try our medicated balsamic 1 tablespoon cannaoil salt & pepper to taste 1/3 cup mayonnaise 12 slices of your favorite bread 8 leaves butter lettuce Directions: Toss red pepper and cucumber with cannaoil,  Season with salt and pepper. Spread mayonnaise on one side of the bread. Top the bread with even layers of lettuce, tomatoes, red pepper, and cucumber mixture, sprinkle with the feta cheese, lightly drizzle each sandwich with balsamic dressing and top each sandwich with another slice of bread.

Photo by Pixabay Published October 21, 2017 Updated May 14, 2020 When pumpkin season is in full swing this velvety soup recipe is always requested by my close adult friends and family and is sure to hit the spot on a cold day! Prep Time: 5 minutes Cook Time: 20 minutes Serves 4 Skill Level: Easy Ingredients: 1 onion, diced 1/4 cup cannaoil - get the recipe here 2 cups vegetable broth 1 14-ounce can coconut milk 1 15-ounce can pumpkin 1 teaspoon cumin 1 teaspoon curry 1 teaspoon ginger Salt and pepper to taste Directions: In a large pot over medium-low heat saute the onions in the cannaoil for 3 to 5 minutes or until onions turn soft. Add the remaining ingredients and mix until well blended. Allow to simmer over low heat for at least 15 minutes, stirring occasionally.

Photo Courtesy of Pixabay Published October 21, 2017 Updated May 13, 2020 Need a tasty dressing for a delectable baked chicken recipe?  How about a quick and easy dip for some chicken nuggets? This recipe is sure to delight your taste buds regardless of how you choose to use it. Prep Time: 5 minutes Serves about ¾ cup Ingredients: 3 tablespoons cannaoil 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 cup mayonnaise - for extra potency try using our cannamayo recipe Directions: Whisk together cannaoil, vinegar, mustard, and mayonnaise in a small bowl until well blended.

Image by Pexels from Pixabay Published October 22, 2017 Updated May 14, 2020 If you love scallops you’ll truly enjoy this scallop salad topped with a medicated creamy dijon mustard dressing. Prep Time: 10 minutes Cook Time:  5 minutes Serves 4 Difficulty Level: Easy Ingredients: 2 tablespoons cannabutter, melted 12 sea scallops Salt and pepper, to taste 6 cups mixed salad greens 1 cup red cabbage 4 hard-boiled eggs sliced Feta cheese 1 cup croutons 1 cup creamy dijon mustard dressing Directions: In a medium saucepan over medium-low heat melt the cannabutter. Once the cannabutter has completely melted add the scallops. Season with salt and pepper. Sautee the scallops for 3 minutes or until golden on top. Flip the scallops and cook for an additional 3 minutes or unit the tops are golden and the centers are nearly translucent. Remove from the heat. In a bowl, toss the salad greens, and cabbage together. Place the tossed salad in the serving bowls and top with the egg slices, cheese, croutons, and drizzle with the dressing. Divide the scallops evenly on each salad and serve immediately.

Photo by Pixabay Published October 21, 2017 Updated May 23, 2020 This hot and creamy soup will definitely warm you up on a cool fall day and is a perfect pairing with grilled cheese or top with our medicated croutons. Prep Time: 5 minutes Cook Time: 30 minutes Serves 4 Skill Level: Easy Ingredients: 1 sliced onion 4 cups chopped tomatoes 4 whole garlic cloves 1 whole bay leaf 2 cups chicken broth 1/4 cup cannabutter 2 tablespoons all-purpose flour 1 teaspoon salt 2 teaspoons white sugar, or to taste Directions: In a stockpot, over medium heat, combine the chopped tomatoes, onion, garlic cloves, the whole bay leaf, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a strainer and discard the food left in the strainer. In the now-empty stockpot, melt the cannabutter over medium-low heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in the tomato mixture so that no lumps form. Taste soup and depending on acidity add one teaspoon of sugar at a time. Add salt to taste. Serve hot with a sprinkle of mozzarella cheese and the cannabis garlic parmesan croutons or with a medicated. This hot and creamy soup will definitely warm you up on a cool fall day and is a perfect pairing with a medicated grilled cheese sandwich or topped with our medicated croutons.

Photo by Pixabay Published October 22, 2017 Updated May 14, 2020 If you’re looking for a quick and easy salad recipe look no further as this taco salad is ready to medicate you in less than a half-hour. Prep Time: 15 minutes Cook Time: 8 minutes Serves 4 Difficulty Level: Easy Ingredients: 1-pound ground meat (turkey or beef) 1 (12 ounce) package taco seasoning 3 tablespoons cannaoil 4 cups chopped lettuce Tortilla chips as garnish for the top 1 cup salsa 1 (15 ounce) can pinto beans, drained and rinsed 1 (15 ounce) can corn 1/2 cup Mexican style shredded cheese 3/4 cup chopped tomato Directions: Cook meat until fully cooked. Drain any excess fat off from the cooked meat and add the taco seasoning according to the directions on the packet. Add the cannaoil and mix well. Set off to the side to cool. Assemble the taco salad in a glass trifle bowl in the following order: lettuce, tomato, corn, salsa, beans, seasoned beef crumbles, sour cream, Mexican cheese, and tortilla chips. Keep chilled until ready to serve. Recipe Notes: Add a layer of our cannabis guacamole for added potency!

Photo Courtesy of Pixabay Published October 22, 2017 Updated May 13, 2020 This soup is not only rich and creamy but it's packed with some serious flavor from the bacon and hot sauce! Prep Time: 10 minutes Cook Time: 45 minutes Serves 4 Difficulty Level: Easy Ingredients: 1 tablespoon cannaoil 3 large leeks, white and light green parts chopped, soaked 1-pound potatoes, peeled and cubed 4 cups low-sodium chicken stock 1/2 cup sour cream 1 teaspoon hot sauce Salt and pepper 4 slices thick-cut bacon, diced and cooked Directions: Heat the cannaoil in a large pot over medium-low heat. Add leeks and sauté for 10 minutes or until the leeks are softened. Add the potatoes to the pot and stir. Next, add the chicken stock and cover tightly. Cook over medium-low heat for 30-35 minutes or until the potatoes are tender. Remove the lid and use an immersion blender to blend the soup until smooth. Add sour cream, hot sauce, salt and pepper. Add the bacon and serve immediately.

Photo Courtesy of Pixabay Published October 22, 2017 Updated May 13, 2020 Nothing beats these flavorful homemade sausage patties topped with melty cheese on a fresh kaiser roll. Prep Time: 30 minutes Cook Time: 15 minutes Serves 4 Skill Level: Advanced Ingredients: 4 kaiser rolls, sliced in half 1/4 cup cannabutter, melted 1 tablespoon butter 1 tablespoon sunflower oil 1 pound sausage, formed into patties salt and black pepper 4 large leaves of green lettuce 8 slices of onion 8 pickles halved 4 slices american cheese ketchup, bbq sauce or cannamayo, optional Sausage Ingredients: 1 pound ground pork 1 egg 2 teaspoons chopped sage 2 teaspoons salt 1 teaspoon fennel seeds 1 clove garlic, minced ¼ small onion, finely chopped 1 teaspoon crushed red pepper 2 tablespoons maple syrup, optional Directions: Preheat the oven to 340F. Brush the inside of each roll with the melted cannabutter and toast in the oven for 5 minutes or until slightly crispy and golden brown. Remove from the oven and set aside until you are ready to build your sandwich. In a large bowl add egg, ground pork, sage, salt, fennel seeds, garlic, onion, crushed red pepper, and maple syrup. With clean hands, mix all ingredients together by hand. Heat the oil in a skillet over medium heat and cook the sausage patties for about 4 minutes on each side. Once they are browned and cooked through, remove the patties from the heat and place on a paper towel-lined plate. To assemble the sandwiches, place the mayonnaise on the bottom roll slice, top with ketchup or barbecue sauce, add the onion and pickles, next layer the sausage, top with the leafy lettuce and place the top piece of the roll.

Photo Courtesy of Pixabay Published October 22, 2017 Updated May 23, 2020 This classic sandwich is a step above the rest featuring bacon seasoned with brown sugar and cayenne pepper.  You’ll never want to eat your bacon or cannabis any other way. Prep Time: 10 minutes Cook Time: 15 minutes Serves 4 Skill Level: Easy Ingredients: 12 slices bacon 2 tablespoons packed brown sugar 1/2 teaspoon cayenne pepper, divided 3 large tomatoes, sliced 1 tablespoon cannaoil salt and pepper to taste 1/3 cup mayonnaise 12 slices white bread 8 leaves butter lettuce Directions: Preheat oven to 400F. On a rimmed baking sheet, arrange the bacon in a single layer and sprinkle with the brown sugar and half the cayenne pepper. Roast for 15 minutes or to desired crispiness has been reached. Toss tomatoes with cannaoil and season with salt and pepper. Drain bacon on paper towels. Spread mayonnaise on the bread and assemble sandwiches with bread, bacon, tomatoes, and lettuce. mayo

Image by petrovhey from Pixabay Published October 23, 2017 Updated May 14, 2020 Does pineapple belong on pizza? If you’re on the fence about it we definitely suggest trying this recipe out before making any final decisions. Prep Time: 10 minutes Cook Time: 30 minutes Serves 4 Skill Level: Easy Ingredients: 1-pound pizza dough – get our cannabis-infused pizza dough recipe here 1 tablespoon cornmeal 3/4 cup white cheese sauce 2 tablespoons cannabutter 1 cup ham, sliced thin 1 cup pineapple chunks 1 ½ cups mozzarella cheese Directions: medium-low Allow the pizza dough to sit in a warm area for 1 hour before using. Preheat oven to 340F and lightly grease a pizza tray. Spread the dough on the greased pizza tray and sprinkle with cornmeal. Bake the pizza dough for 7-10 minutes and remove from the oven. In a small saucepot over medium low heat warm the white cheese sauce. Add the cannabutter and stir until completely melted. Evenly spread the white cheese sauce over the pizza crust. Sprinkle the mozzarella evenly over the entire pizza. Next spread the ham and pineapple evenly over the top of the pizza. Cook the pizza for an additional 20 minutes or until the crust is golden brown and the cheese is melted and golden in color.

Photo by Pixabay Published October 23, 2017 Updated May 14, 2020 This colorful catfish taco recipe brings fish tacos to a whole new level with mango salsa, cotija cheese, red cabbage, and Mexican seasonings. Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 Skill Level: Easy Ingredients: 1 pound catfish fillets, rinsed and patted dry 1 tablespoon + 1 teaspoon cannabutter 1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon Mexican oregano 1 clove garlic, minced 8 corn tortillas, warmed 2 cups red cabbage, shredded ½ cup crumbles cotija cheese 1 cup mango salsa Directions: Preheat oven to 425F. Place catfish on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and coat the catfish. Top with cannabutter. Bring edges of parchment paper together and fold twice. Fold ends under to enclose the catfish. Place packets on a baking sheet and bake for 15 to 18 minutes. Open packets carefully to let steam escape. Place equal amounts of catfish in each tortilla and top with cabbage, cheese, and mango salsa.

Photo by Pixabay Published October 23, 2017 Updated May 14, 2020 This rustic Brazilian inspired dish is rich in coconut and shrimp flavors with an italian risotto twist. Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Serves 4 Skill Level: Advanced Ingredients: 6 cups shrimp stock 1/2 cup oil 1/4 cup cannaoil 1 cup grape tomatoes, halved 2 tablespoons + 2 teaspoons garlic, chopped 1 teaspoon crushed red pepper flakes 1 medium yellow onion, chopped 1 1/2 cups Italian Arborio Rice 1/2 cup + 2 tablespoons fresh cilantro, chopped 1/2 cup unsweetened coconut milk 1-pound prepared coconut shrimp - try our cannabis coconut rum shrimp recipe Directions: Preheat the oven to 400F. Mix together oil, 2 tablespoons garlic, salt & pepper (to taste) and grape tomatoes. Spread evenly on an ungreased sheet pan and bake for about 50 minutes. Set to the side. Bring stock to simmer in a medium saucepan. Reduce heat and keep at just below a simmer. In a large saucepan add the cannaoil. Add garlic, crushed red pepper, onion, and remaining 1 teaspoon garlic. Sauté until onion is pale golden, about 4 minutes. Add rice and stir for about 2 minutes. Add 2 cups broth and simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, for about 20 minutes. Cook until rice is just tender and the mixture is creamy. Add the coconut milk, cannaoil, cilantro, and roasted grape tomatoes into the risotto. Season risotto to taste with salt and pepper. Add the cooked coconut shrimp to the top and garnish. Recipe Note: Substitute the shrimp stock with 3 cups chicken broth and 3 cups water.

Image micaelabustamantefg Pixabay Published October 23, 2017 Updated May 14, 2020 This versatile recipe is not only great to use as a pizza sauce but it’ll kick up any macaroni and cheese recipe, au gratin, or any other cheesy recipe you want to try it out with. Cook Time: 10 minutes Serves 3/4 cup sauce Ingredients: 1 tablespoon cannabutter 1 ½ tablespoons flour 1/2 cup milk Salt and pepper to taste ½ clove garlic, minced 1 tablespoon fresh basil, minced ¼ cup parmesan cheese, shredded Directions: In a small saucepan melt the cannabutter over medium-low heat. Slowly add in the flour and stir until combined well. Gradually whisk in the milk. Add the rest of the ingredients. The sauce will thicken upon standing.