Food and Drug Administration (FDA) Disclosure:

The statements in this forum have not been evaluated by the Food and Drug Administration and are generated by non-professional writers. Any products described are not intended to diagnose, treat, cure, or prevent any disease.

Website Disclosure:

This forum contains general information about diet, health and nutrition. The information is not advice and is not a substitute for advice from a healthcare professional.

Marijuana Recipes.

Discussion in 'Weed Edibles' started by Chronitron, Jun 17, 2008.

  1. Hey guys. I found all of these recipes and I don't know what to do with them right now. I'll post them here and maybe they'll get stickied or something. If anyone has any other recipes please post them I love finding new things to cook with pot. :)

    How to make marijuana butter

    1 bag of shake (roughly 1/2 pound - 1 pound)
    Large cooking/stock pot (mine is a 4 gallon)
    5 pounds butter or margarine
    cheesecloth for straining
    thick elastic bands
    empty plastic containers with lids (ice-cream pails or large Tupperware work best)
    ladle or coffee mug
    rubber gloves or oven mitts

    It's always best to use the best leaf you can find. The more potent the shake, the more potent the butter.

    Step 1: Put your 5 pounds of butter/margarine into the stock pot.

    Step 2: Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)

    Step 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.

    Step 4: Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and
    simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)

    Step 5: Stir with a wooden spoon occasionally.

    Step 6: Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you'll need to be able to handle it with gloves, the hotter it is, the easier it
    is to squeeze the butter out of the leaf.)

    Step 7: Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (I
    usually double up each bit of cheese cloth.)

    Step 8: Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6") to the top of the container. Then
    take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix.

    Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and
    that's the part you want to ensure gets totally squeezed out of the mixture and into your containers.

    Step 9: Put the lids on your filled containers and place them on a level surface in your freezer.

    Step 10: After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one
    hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter
    block. You should be left with a smooth, round slab of light green butter.

    Step 11: I store my butter in empty margarine containers in the fridge. If you've got lots, you can put the butter back in the freezer and take it out as needed. Or you can
    share it with your friends.

    You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.



    Part 1 - Cooking 101

    Lost, confused, or just too high to figure out what's going on? You've come to the right place. For those of you out there that have no idea how to cook with cannabis, or more importantly, how to make the infamous cannabutter, then you've come to the right place.

    We'll jump right in with instructions for making cannabutter, which is not only a time-saver, but eliminates the taste and texture of just throwing chopped cannabis into a recipe.

    The first thing you are going to need is at least a half-ounce of cannabis. I say at least because in a perfect world, you should use one ounce of cannabis for the best results, but if you cannot spare that, a half-ounce will do I suppose. The next and last item—simple, eh—you will need is a pound of butter. I would suggest using unsalted butter, because you can always add salt to a recipe but some recipes call for unsalted butter so it's easier this way.

    Now for the tricky part, making it! You will need a coffee grinder, or something similar, to grind the cannabis into a fine powder. It's up to you what quality of bud you use, or even what part of the plant you use, but remember, the better quality the bud, the better the butter! You'll need to grab a saucepan and melt the butter over medium-low heat. Next, stir in the powdered cannabis with a wooden spoon. Once the mixture starts to come together, reduce the heat to low. Leave this on the heat anywhere from 15 to 30 minutes, just don't let the mixture burn! Once it has cooked, strain the mixture, making sure to squeeze all the butter out. A cheesecloth works really well for this. You can use the plastic containers that margarine comes in if you have nothing to put your freshly made cannabutter in. Make sure to pour a little water over the butter once it has hardened and it will last longer.

    Like mentioned earlier, the amount of cannabis you use is up to you and your wallet, however the more you use the better. This same recipe works with other fat substitutes such as margarine, lard, shortening, oil—olive, sunflower, sesame, peanut, vegetable, canola, etc.—and even milk, as long as it has fat in it.

    Some people might have a problem with smell when making any of the above mixtures, so here's an easy way to get around that. Find a light-proof glass container and fill it with oil. Put in as much cannabis as you want and seal the jar. Shake it every day for at least a week. The longer you do it the better, some go as far as letting it sit for months on end. Once you are ready, strain the bud out and what you are left with is cannaoil which you can use in any recipe that requires oil.

    Another method that doesn't require cooking is cannaflour. Grind the cannabis up as fine as you can get it, and mix it with the following ratio: for every cup of flour, mix in a half cup of powdered cannabis. Your final product is cannaflour, and you can use it in just about every baking recipe.

    People always wonder what recipes they can cook cannabis with. The answer is simple: if your recipe calls for flour, butter, oil, milk, or any other fat, you are ready to substitute what they ask for with what you have made. Hope this helps, happy cooking!

    Conversions

    All of the recipes at Marijuana.com Recipes use the default measurement system of U.S. Standard. Below you will find some helpful conversions and a special feature that helps convert cups of cannabis to grams. Please note that these are approximate measurements.

    ..> ..> ..>..>
    U.S. Standard to Metric

    \t
    Standard

    .....

    Metric

    1 cup

    .....

    230 ml

    1 1/4 cup

    .....

    300 ml

    1 1/3 cup

    .....

    315 ml

    1 1/2 cup

    .....

    350 ml

    1 2/3 cup

    .....

    390 ml

    1 3/4 cup

    .....

    415 ml

    ..> ..> ..>..>
    Fahrenheit to Stove Mark

    \t
    Fahrenheit

    .....

    Stove Mark

    225 F

    .....

    1/4 mark

    250 F

    .....

    1/2 mark

    275 F

    .....

    1 mark

    300 F

    .....

    2 marks

    325 F

    .....

    3 marks

    350 F

    .....

    4 marks

    375 F

    .....

    5 marks

    400 F

    .....

    6 marks

    425 F

    .....

    7 marks

    450 F

    .....

    8 marks

    475 F

    .....

    9 marks

    ..>..> ..> ..>..>..>
    Powdered Cannabis

    \t
    Cups

    .....

    Grams

    1/8 cup

    .....

    15 grams

    1/4 cup

    .....

    30 grams

    1/3 cup

    .....

    40 grams

    3/8 cup

    .....

    45 grams

    1/2 cup

    .....

    60 grams

    5/8 cup

    .....

    70 grams

    2/3 cup

    .....

    75 grams

    3/4 cup

    .....

    85 grams

    7/8 cup

    .....

    100 grams

    1 cup

    .....

    110 grams

    ..>..> ..> ..>..>..>
    Roughly Chopped Cannabis

    \t
    Cups

    .....

    Grams

    1/8 cup

    .....

    10 grams

    1/4 cup

    .....

    20 grams

    1/3 cup

    .....

    25 grams

    3/8 cup

    .....

    30 grams

    1/2 cup

    .....

    40 grams

    5/8 cup

    .....

    45 grams

    2/3 cup

    .....

    50 grams

    3/4 cup

    .....

    60 grams

    7/8 cup

    .....

    65 grams

    1 cup

    .....

    75 grams

    Substitutions

    Ingredient Amount Substitution

    Allspice - 1 teaspoon - 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/4 teaspoon cloves
    Baking Powder - 1 teaspoon - 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
    Bread Crumbs - 1 cup - 1 cup cracker crumbs
    Broth - 1 cup - 1 bouillon cube + 1 cup boiling water
    Butter, Salted - 1 cup - 1 cup margarine | 1 cup shortening + 1/2 teaspoon salt | 7/8 cup vegetable oil + 1/2 teaspoon salt | 7/8 cup lard + 1/2 teaspoon salt
    Buttermilk - 1 cup - 1 cup yogurt Cocoa 1/4 cup 1 ounce unsweetened chocolate
    Corn Syrup - 1 cup - 1 1/4 cup white sugar + 1/3 cup water
    Cream of Tartar - 1 teaspoon - 2 teaspoons lemon juice
    Honey - 1 cup - 1 1/4 cup white sugar + 1/3 cup water
    Hot Sauce - 1 teaspoon - 3/4 teaspoon cayenne pepper + 1 teaspoon vinegar
    Ketchup - 1 cup - 1 cup tomato sauce + 1 teaspoon vinegar + 1 tablespoon sugar
    Mayonnaise - 1 cup - 1 cup sour cream | 1 cup plain yogurt
    Soy Sauce - 1/2 cup - 4 tablespoons Worcestershire sauce + 1 tabelspoon water

    Terminology

    Bake To cook in an oven.
    Baste To moisten food while cooking.
    Batter A smooth mixture of flour, liquid, and other ingredients.
    Blanch To partially cook vegetables by parboiling.
    Boil To cook in boiling liquid.
    Braise To brown food on all sides in a little oil, adding a little liquid, and cooking in a closed pot under low heat.
    Chop To cut into small pieces.
    Cream To beat butter until it is light and fluffy.
    De-Glaze To pour a small amount of liquid into a hot pan in which something has been fried, to clean the pan bottom, especially for gravy.
    Dice To cut into small cubes.
    Dredge To thoroughly coat in flour.
    Egg Wash Brushing the top of a baked item, like bread, with a beaten egg.
    Fold To gently combine two ingredients, using a bottom-to-top motion with a spoon or spatula.
    Julienne To cut vegetables in fiber-length, narrow strips.
    Knead Fold dough over on itself and then press down lightly with knuckles, then roll forward with the heel of hand, using a rocking motion.
    Marinate To season food by placing it in a liquid seasoning.
    Mince To chop very fine.
    Parboil To boil food in water until partially cooked.
    Pinch A small, inexact amount also known as a dash or "to taste."
    Preheat To heat oven to desired temperatuer before putting food in.
    Sauté To fry food in a small amount of fat, like oil, butter, or margarine.
    Scald To heat just under boiling point.
    Sear To quickly brown the outside of meat at a high temperature.
    Simmer To cook in liquid just below boiling point.
    Steam To cook in steam, not liquid.
    Whip To beat rapidly by hand, beater, or mixer to incorporate air.

    part 2 - Appetizers

    Ganja Cheese Ball

    Ingredients
    1 pound bacon
    16 ounces cream cheese
    3 tablespoons mayonnaise
    1 chopped green onion
    1 cup chopped pecans
    1/4 ounce cannabis

    Directions
    In a large skillet fry the bacon. Remove the bacon from the skillet and drain on paper towels. Chop or break the cooled bacon into small pieces. In a medium-size mixing bowl, combine cream cheese, bacon, mayonnaise, finely ground cannabis, and green onions. When mixed well, form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight. Before serving, roll the cheese balls in the chopped pecans.

    Space Pancake Mix

    Ingredients
    6 cups all-purpose flour
    2 tablespoons baking powder
    1 tablespoon salt
    1 cup dry milk powder
    1 cup cannashortening

    Directions
    In a large bowl, mix together flour, baking powder, salt and dry milk. Cut in cannashortening until mixture resembles coarse cornmeal.

    Fire Crackers

    Ingredients
    2 saltine crackers
    1 tablespoon peanut butter
    1 gram cannabis

    Directions
    Preheat oven to 350º F. Grind cannabis to a fine powder and mix together with peanut butter. Spread on top of cracker and top with cracker. Wrap in aluminum foil and bake in oven for 15 to 20 minutes. You should probably make 3 of these at a time!

    Shitor Din

    Ingredients
    1 cup ground dried shrimp
    1-2 cups red pepper flakes
    4 cups cannaoil
    2 tablespoons kosher salt

    Directions
    Combine all ingredients in a large pot. Cook over high heat, stirring continuously, until ingredients are well mixed. Cover and allow to cool to room temperature. Transfer to clean, glass botles with airtight tops, like a Mason jar. Store in a cool place and serve with anything.

    Just a little note, this recipe calls for a lot of oil, and we all know what that means. And yes, that is four cups of cannaoil, not canola oil. Please browse the Medicine section for recipes on infusing cannabis with oil.

    Using this basic Shitor recipe, you can add anything such as cayenne pepper, a crushed chicken bouillon cube, minced garlic, grated ginger, onion, tomato paste, or worcestershire sauce.


    part 3 - Beef


    Blazin Cheesesteaks
    as far as i know im the only one ive ever met who has tried this this is an original idea and works well.

    Ingredients:
    a bunch of those pre sliced steaks from the frozen food section
    ALOT of fatty american cheese, white tastes better
    Alot of onions
    ALOT of olive oil or canola oil
    ALOT of butter
    so basiclly ALOT of everything lol
    and 3 grams to 1/8 of well ground weed

    Directions:
    Start by melting everything down in a pan and then adding the weed and letting simmer for around 15 mins (DONT LET THE CHEESE BURN) then add the onions and steak and cook untill ready. Now take out buns and put the steak and onions onto another plate and put an even amount of the oil and cheese on each bun untill all is out of the pan. Then add the steak and enjoy!


    Pot Loaf
    1 packet onion soup mix
    1 (16 oz.) can whole peeled tomatoes
    1/2 cup chopped grass
    2 lbs. ground beef or chicken or turkey
    1 egg
    4 slices bread, crumbled

    Mix all ingredients and shape into a loaf. Bake for one hour in
    400-degree oven. Serves about six.


    The Meat Ball
    1 lb. hamburger
    1/4 cup chopped onions
    1 can cream of mushroom soup
    1/4 cup bread crumbs
    3 tablespoons grass
    3 tablespoons India relish

    Mix it all up and shape into meat balls. Brown in frying pan and
    drain. Place in a casserole with soup and 1/2 cup water, cover and
    cook over low heat for about 30 minutes. Feeds about four people.



    Marijuana Meatloaf

    Ingredients
    1/4 ounce cannabis
    1 pound medium lean ground beef
    1 large egg
    1/2 package crushed saltines
    1 packet lipton's tomato soup
    1/2 cup chopped green pepper
    1/2 cup chopped onion

    Directions
    Preheat oven to 350º F. In a large bowl, combine ground beef, onion, and green pepper. Mix together well with hands. Next, add saltines, soup, and cannabis. Roll the beef into a ball and gouge a hole in it with your thumb. Drop the egg in, combining the ingredients until mixed thoroughly. Spread into loaf pan and place in oven for 20 to 30 minutes.


    part 4 - Beverages

    Bhang Lassi

    Ingredients
    1/2 ounce cannabis
    1 cup water
    2 cups warm whole milk
    1 pinch garam masala
    1 tablespoon coconut milk
    1 tablespoon chopped almonds
    1/8 teaspoon powdered ginger
    1/2 cup sugar
    1/2 teaspoon grenadine

    Directions
    Bring the water to a boil in teapot. Add the cannabis and brew for 7 to 10 minutes, then strain. Slowly grind the strained cannabis with 2 tablespoons of milk. Repeat this process several times. Strain the milk into a seperate bowl and set aside. Add a little more milk to the strained cannabis and grind it together with the almonds. Repeat this several times. Discard the cannabis and pour the milk, coconut milk, grenadine, and boiled water into one container. Add the ginger, sugar, and garam masala and stir.

    Use an old teapot unless you want your house to smell like cannabis every time you want coffee. It will also smell a lot when you are brewing. This is a drink that the novice user should avoid, especially if you dislike the effects from eating cannabis.

    Green Dragon

    Ingredients
    1/2 ounce cannabis
    1/5 liter 95% ethanol (190 proof)

    Directions
    Grind the cannabis into a fine powder. Put into light-proof glass container with the ethanol and let sit for 2-10 weeks, shaking daily. For a unique zing, add 1 tablespoon of lemon or orange zest with the cannabis and ethanol. Serve chilled in a cold glass with 3 ice cubes, 1 shot of Green Dragon, 3 shots of citrus soda (like Sprite or 7UP), and a teaspoon of honey.

    Pot Hot Chocolate

    Ingredients
    1 cup whole milk
    1 cup light cream
    4 grams cannabis
    5 ounces unsweetened chocolate
    1/2 teaspoon vanilla
    5 tablespoons sugar
    1 pinch salt
    1 pinch cinnamon

    Directions
    Combine the milk, sugar, and salt in a saucepan over medium heat. Once the salt and sugar have dissolved, add the light cream, cinnamon, vanilla, and finely chopped cannabis. Bring to just under a boil and add the chocolate. Turn the heat off, and stir until the chocolate has melted. Serve in a mug, and top with whipped cream and freshly grated nutmeg, or whip cream and orange zest, or stick to the classic marshmallows!

    Hot Buttered Bhang

    Ingredients
    1/2 ounce cannabis
    1/8 pound butter
    8 ounces vodka
    1 tablespoon honey

    Directions
    In a medium saucepan, melt the butter over medium heat. Add the cannabis, which should be ground up into a fine powder, and the vodka. Bring the mixture to a boil, stirring the entire time. Once boiling, reduce heat to medium-low and let sit for 10 to 30 minutes, or overnight. Strain the mixture and let cool to room temperature. Add honey to taste, and serve in a glass.

    Magic Creamer

    Ingredients
    1 cup light cream
    1 gram cannabis
    1 teaspoon vanilla extract

    Directions
    In a saucepan over medium-low heat, bring the light cream to almost a boil. Turn off the heat and add the finely ground cannabis and vanilla. Mix in well with a wooden spoon. Cover, and let cool for 1 to 2 hours. Strain the cream with some cheesecloth, and add to your morning coffee or tea.

    Cannacoffee Milkshake

    Ingredients
    2 cups vanilla ice cream
    1 cup whole milk
    1 teaspoon vanilla extract
    1 tablespoon instant coffee
    2 grams cannabis

    Directions
    If you have the time, finely chop your cannabis and let it sit overnight in milk. In a blender, combine ice cream, milk and cannabis mixture, vanilla, and instant coffee. Blend until smooth. Pour into glass and serve. If you don't like coffee, use cocoa powder instead.

    Twig Tea

    Ingredients
    2 cups cannabis stems
    2 cups water

    Directions
    Grind the stems into a powder using either a hand grinder, coffee grinder, or mortar and pestle. In a saucepan, bring water to a rolling boil. Add the ground up stems, cover, and reduce heat to low. Let steep for 5 to 10 minutes, and then toss in a teabag or two of your favorite tea. Let steep another 5 minutes. Serve from a teapot that has a strainer in the spout, or strain your tea using a tea strainer, cheesecloth, or coffee filter.

    Hempseed Milk

    Ingredients
    1/2 cup cannabis seeds
    4 cups filtered water

    Directions
    Soak the seeds in the water overnight. Put all the soaked seeds and all of the water into a blender. To add some nice flavors, thinkg about adding some carob powder, cocoa powder, cinnamon, nutmeg, cloves, or maple syrup. This recipe is great for any recipe that requires milk, such as bhang lassi. Make sure you drink it within a day or two! To really kick things up, add a tablespoon of butter to the seed/water mixture. Then put 3 grams of cannabis into a coffee filter or cheescloth and wrap tightly so it doesn't spill into the mixture. Add both the cannabis pouch and the butter into the water and seed mixture during the soak stage and remove the pouch before blending the mixture.

    Part 5 - Bread


    Bird Stuffing

    5 cups rye bread crumbs
    2 tablespoons poultry seasoning
    1/2 cup each of raisins and almonds
    1/2 cup celery
    1/3 cup chopped onions
    3 tablespoons melted butter
    1/2 cup chopped grass
    2 tablespoons red wine

    Mix it all together, and then stuff it in.


    Banana Bud Bread

    Ingredients
    1/2 cup shortening
    2 large eggs
    1 teaspoon lemon juice
    3 teaspoons baking powder
    1 cup sugar
    1 cup mashed bananas
    2 cups all-purpose flour
    1/2 ounce cannabis
    1/2 teaspoon salt
    1 cup chopped nuts

    Directions
    Mix the shortening, sugar, and eggs together. Separately mix bananas with lemon juice and add to first mixture. Sift flour, salt, finely chopped cannabis, and baking powder together. Combine all the ingredients together. Bake for 1 hour and 15 minutes at 375º F.

    For the best tasting banana bread, use bananas that have the "bruised" spots all over them. In addition, you can substitute with cannashortening instead of adding straight cannabis.

    Jalapeno Ganja Muffins

    Ingredients
    1/2 cup cannabutter
    1/3 cup raw sugar
    2 large eggs
    8 ounces creamed corn
    1 cup sour cream
    1/2 teaspoon sea salt
    1 tablespoon baking powder
    1/2 cup all-purpose flour
    1 cup grated sharp cheddar cheese
    1/4 cup lemon zest
    1/2 cup chopped jalapeno peppers
    1 1/2 cups yellow corn meal

    Directions
    In a large bowl, cream together the cannabutter, sugar, eggs, creamed corn, and sour cream. Sift the salt, baking powder, and flour, and then combine with the creamed mixture. Stir in the grated cheese, lemon zest, peppers, and corn mea. If necessary, adjust the taste with a little bit of sugar at a time. Grease muffin tins with cannabutter, and fill the cups 2/3 full. Bake in preheated 450º F oven for 18 to 20 minutes.

    Part 6 - Cake

    Rum Pound Cakes

    Ingredients
    1/2 cup chopped pecans
    1 1/2 cups cannabutter
    16 ounces light brown sugar
    3/4 cup sugar
    4 large eggs
    2/3 cup milk
    1/4 cup dark rum
    2 teaspoons vanilla extract
    2 1/2 cups all-purpose flour
    3/4 teaspoon baking powder
    1/4 teaspoon salt
    2 tablespoons light rum
    2 tablespoons water

    Directions
    Grease and flour 2 (6-cup) Bundt pans or 2 (9x5-inch) loaf pans, and sprinkle evenly with pecans. Beat 1 1/4 cups cannabutter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add brown sugar and 1/4 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine milk, dark rum, and vanilla. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into prepared pans. Bake at 325º F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes; remove from pans. Bring remaining 1/2 cup sugar, remaining 1/4 cup cannabutter, light rum, and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, 3 minutes. Drizzle over warm cakes, and cool completely on wire racks.

    Peanut Butter Spice Cake

    Ingredients
    1/2 cup softened cannabutter
    1/2 cup honey
    2 tablespoons peanut butter
    3/4 cup whole wheat flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon cloves
    1 1/2 teaspoon ginger

    Directions
    Preheat oven to 350º F. In a large bowl, combine cannabutter, honey, and peanut butter. In a seperate bowl sift together whole wheat flour, baking powder, baking soda, cloves, and ginger. Combine the wet and dry ingredients together and pour into an 8x5-inch bread pan. Bake for 25 minutes or until a toothpick comes out clean.

    Part 7 - Chicken

    Budano Chicken

    Ingredients
    4 skinless, boneless chicken breasts
    1/4 pound sliced swiss cheese
    1/4 pound sliced ham
    2 tablespoons grated parmesan cheese
    1 1/2 teaspoons paprika
    1/2 teaspoon garlic salt
    1/2 teaspoon dried tarragon
    1/2 teaspoon dried basil leaves
    1 tablespoons melted cannabutter
    1/3 cup dry bread crumbs
    1/4 ounce cannabis

    Directions
    Cut chicken breasts into halves and pound into 1/4 inch pieces. Place chicken breasts on a pan. Place swiss cheese, ham slices, and powdered cannabis on top and roll up, securing with toothpicks if necessary. In a small bowl combine the parmesan cheese, paprika, garlic salt, tarragon, basil, and bread crumbs. Mix together and dip rollups in mixture to coat. Drizzle with melted cannabutter and cook in microwave for 4 minutes, or until chicken is cooked through and juices run clear.

    Yummy Honey Chicken Kabobs

    Ingredients
    1/4 cup canna-oil
    1/3 cup honey
    1/3 cup soy sauce
    1/4 teaspoon black pepper
    8 chicken breast halves, cubed
    2 cloves garlic, minced

    Directions
    In a large bowl, whisk together the canna-oil, honey, soy sauce, and pepper. Before adding the chicken, reserve a small amount of the marinade to brush onto the kabobs while cooking. Place the chicken in the marinade and refrigerate for at least 2 hours, but 24 would be ideal.

    Preheat your grill to high. Drain the marinade from the chicken and discard the marinade. Thread the chicken onto skewers.

    Lightly oil the grill grate and place the skewers on the grill. Cook for 12 to 15 minutes, until the chicken juices run clear. Turn and brush with reserved marinade frequently.

    You can also add your favorite vegetables into the marinade with the chicken and place them on the skewers.

    Part 8 - Cookies

    Coma Cookies

    Ingredients
    2 cups all-purpose flour
    1 1/2 cups steel cut oats
    1 1/2 cups light brown sugar
    1 cup granulated sugar
    1 cup cannabutter
    2 large eggs
    2 cups chopped pecans
    1 cup organic currants
    1 cup dried organic cranberries
    1 teaspoon salt
    1 teaspoon baking soda
    2-3 tablespoons bourbon vanilla
    1 teaspoon ground nutmeg
    1 tablespoon ground cinnamon

    Directions
    Sift together the dry ingredients, except for the steel cut oats, and set aside. Cream the cannabutter and sugars, then add the vanilla and mix in the eggs. Do not overwork the butter and sugar or it will break down. Mix the dry ingredients with the wet ingredients. Fold in the oats, currants, cranberries, and pecans. Chill the dough for 15 minutes. Using a 20 ice cream scooper, drop the dough onto a greased baking pan at 350 F for 15 to 17 minutes.

    Toke-House Cookies

    Ingredients
    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup cannabutter
    3/4 cup sugar
    3/4 cup brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    1 3/4 cups chocolate chips
    1 cup chopped nuts

    Directions
    Melt the cannabutter in a saucepan over low to medium-low heat. In a small bowl, combine the flour, baking soda, and salt. In a larger bowl, beat the cannabutter, sugar, brown sugar, and vanilla until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips and anything else you want, like chopped nuts. Using a 20 ice cream scooper, drop the dough on an ungreased baking sheet. Preheat oven to 375º F, and bake for 9 to 11 minutes, or until golden brown. Cool on a wire rack.

    Oatmeal Cannacookies

    Ingredients
    2 extra large eggs
    3/4 cup cannabutter
    2 cups raw sugar
    2 teaspoons vanilla extract
    1 tablespoon ground nutmeg
    1 tablespoon ground cloves
    1 tablespoon ground cinnamon
    2 cups whole wheat flour
    1/2 teaspoon baking soda
    1 teaspoon sea salt
    2 tablespoons water
    1 1/2 cups raisins
    2 cups rolled oats
    1 cup chopped pecans

    Directions
    Cream together the eggs, cannabutter, sugar, and vanilla. Sift the spices, flour, baking soda, and salt into the creamed mixture. Add the water, raisins, oats, and pecans; mix thoroughly. Chill dough for 20 minutes. Using a 20 ice cream scooper, place the dough on a buttered cookie sheet. Top with raw sugar if you want. Bake in preheated 350º F oven for 12 to 20 minutes.

    Wake-N-No-Bake Cookies

    Ingredients
    2 cups sugar
    1/2 cup cannabutter
    1/2 cup milk
    3 tablespoons cocoa
    3 cups quick oats
    1 teaspoon salt
    1 teaspoon vanilla extract

    Directions
    In a large saucepan, add the sugar, butter, milk, and cocoa. Bring to a rapid boil, and continue to cook for 2 minutes. Remove from heat and add the oats, salt, and vanilla. Using a 20 ice cream scopper, drop onto wax paper and let cool. You could even microwave this if you want.

    Milk Chocolate Chip Cookies

    Ingredients
    2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup cannabutter
    2/3 cup sugar
    2/3 cup brown sugar
    1 large egg
    1 teaspoon vanilla extract
    1 package milk chocolate chips

    Directions
    Cream together cannabutter and sugars. Beat in egg, and add vanilla. Sift dry ingredients into creamed mixture, and fold in milk chocolate chips. Using a 20 ice cream scooper, drop dough onto baking sheet. Bake 8 to 10 minutes in prehated 375º F oven.

    The Chewy

    Ingredients
    2 sticks unsalted cannabutter
    2 1/4 cups bread flour
    1 teaspoon kosher salt
    1 teaspoon baking soda
    1/4 cup sugar
    1 1/4 cups brown sugar
    1 large egg
    1 large egg yolk
    2 tablespoons milk
    1 1/2 teaspoons vanilla extract
    2 cups semisweet chocolate

    Directions
    Preheat oven to 375º F. Melt cannabutter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixer's bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, milk, and vanilla and mix until well combined. Slowly incorporate flour mixture. Fold in chocolate chips. Chill the dough for 15 minutes, then scoop onto parchment-lined baking sheets using a 20 ice cream scooper; 6 cookies per sheet. Bake for 14 minutes, or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. This recipe is perfect for those that like chewy cookies, the secret is the egg and egg yolk verses two eggs. Also, chilling the dough is important.

    The Puffy

    Ingredients
    1 cup butter flavored cannashortening
    3/4 cup sugar
    1 cup brown sugar
    2 1/4 cups cake flour
    1 teaspoon kosher salt
    1 1/2 teaspoons baking powder
    2 large eggs
    1 1/2 teaspoons vanilla extract
    2 cups semisweet chocolate chips

    Directions
    Heat oven to 375º F. Combine the cannashortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs one at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets using a 20 ice cream scooper, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. The secret behind a big puffy cookie is the cake flour, shortening, and mix of brown and white sugars.

    The Thin

    Ingredients
    2 1/4 cups all-purpose flour
    1 teaspoon kosher salt
    1 teaspoon baking soda
    1 large egg
    2 ounces milk
    1 1/2 teaspoons vanilla extract
    2 sticks unsalted cannabutter
    1 cup sugar
    1/2 cup brown sugar
    2 cups semisweet chocolate chips

    Directions
    Heat oven to 375-degrees. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the cannabutter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets using a 20 ice cream scooper, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Remove the cookies from the pans immediately. The perfect recipe for those that love thin cookies.

    Chocolate-Brownie-Oatmeal Cookies

    Ingredients
    2 cups semisweet chocolate chips
    8 ounces cream cheese
    1 stick cannabutter
    1 cup light brown sugar
    1/2 cup white sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 1/2 cups all-purpose flour
    1 1/2 teaspoons baking soda
    3 cups uncooked oatmeal
    1 cup chopped nuts

    Directions
    Make sure the butter and cream cheese are at room temperate.

    Melt the chocolate in a microwavable bowl on high power for 1-2 minutes, stirring every 30 seconds. You could also use a double boiler over hot, but not boiling water; stirring occasionally until melted.

    In a large mixing bowl, beat together cream cheese, cannabutter and sugars until creamy. Add eggs and vanilla and beat well. Stir in melted chocolate. Stir flour and baking soda together and add to chocolate mixture. Lastly, stir in oatmeal and nuts, mixing well. Cover and chill at least 1 hour or until easily handled.

    When ready to bake, preheat oven to 350º F. Shape dough into 1" balls and place about 3" apart on ungreased baking sheets. Bake in center of oven 8-9 minutes until cookies are barely set. Centers should still be slightly moist. Do not overbake. Cool on baking sheets for 1 minute, then move to wire racks to cool completely. Makes about 6 dozen.

    Part 9 - Dessert


    "The Chewy"

    Ingredients
    2 sticks unsalted cannabutter
    2 1/4 cups bread flour
    1 teaspoon kosher salt
    1 teaspoon baking soda
    1/4 cup sugar
    1 1/4 cups brown sugar
    1 large egg
    1 large egg yolk
    2 tablespoons milk
    1 1/2 teaspoons vanilla extract
    2 cups semisweet chocolate

    Directions
    Preheat oven to 375º F.
    Melt cannabutter in a heavy-bottom medium saucepan over low heat.
    Sift together the flour, salt, and baking soda and set aside.
    Pour the melted butter in the mixer's bowl.
    Add the sugar and brown sugar.
    Cream the butter and sugars on medium speed.
    Add the egg, yolk, milk, and vanilla and mix until well combined.
    Slowly incorporate flour mixture. Fold in chocolate chips.
    Chill the dough for 15 minutes, then scoop onto parchment-lined baking sheets using a #20 ice cream scooper; 6 cookies per sheet.
    Bake for 14 minutes, or until golden brown, checking the cookies after 5 minutes.
    Rotate the baking sheet for even browning.
    This recipe is perfect for those that like chewy cookies, the secret is the egg and egg yolk verses two eggs.
    Also, chilling the dough is important.


    Hash Fudge

    Ingredients
    3/4 cup heavy cream
    2 cups sugar
    1 teaspoon cornstarch
    2 ounces unsweetened chocolate
    3 grams hash
    3 tablespoons butter
    1 tablespoon vanilla

    Directions
    In a metal saucepan, combine milk, sugar, chocolate, and cornstarch over medium heat. Stir until the mixture comes to 240 F (on a candy thermometer). Immediately remove from heat, and leave the thermometer in. Take 3 tablespoons of butter and melt in microwave. Mix in the hash and stir, put back in microwave for 30 seconds, and stir again. Add the hash-butter mixture into your chocolate mixture, but do not stir! When the temperature of the fudge drops to 110 F, use a big spoon and stir vigorously for at least 7 minutes, or until it starts to get difficult to stir. Spread in a baking dish, 9x13 inches will work fine, and let the fudge cool down.

    To save on cleanup time, line the bottom of your baking dish with aluminum foil. If your fudge doesn't turn out right, you probably weren't using a thermometer or you were too impatient and did not let it cool down. Both are important to making good fudge. If you do not have hash you could use 6 to 10 grams of finely chopped cannabis or some cannabutter.


    Ganja Goo Balls

    Ingredients
    1 1/2 cups cannabutter
    3 cups oats
    1/4 cup peanut butter
    3 tablespoons honey
    2 tablespoons cinnamon
    1-2 tablespoons cocoa powder

    Directions
    Melt the cannabutter in a microwave safe bowl. In a large bowl, combine the oats, peanut butter, honey, cinnamon, and cocoa. Pour the cannabutter on top and stir until the mixture becomes homogeneous. Place the bowl into the freezer for 10 to 20 minutes. Form the mixture into individual balls, using your hands or a 20 ice cream scooper, and drop them onto wax paper to set. Try adding chopped walnuts, raisins, or crisped rice to add a little spin to the recipe. If the result is too gooey, add more oats. If it's too dry, add more peanut butter or honey.


    Potcorn

    Ingredients
    3 tablespoons vegetable oil
    1/2 cup popping corn
    1/8 ounce cannabis

    Directions
    Put the oil in a tall pot, like the ones used for boiling spaghetti, and combine with finely chopped cannabis. Stir over medium-low heat until the oil turns green in color. Put 1-2 kernels in the oil and when they begin to pop, add the rest of the corn. Cover the pot, and shake during popping until the popping noise dies down. Remove the pot from heat. The corn will finish popping. Remove lid and add butter and salt. You can always use microwave popcorn, but you'll have to use cannabutter as a topping.


    Ganja Goodness

    Ingredients
    1 package miniature marshmallows
    1 cup raw whole almonds
    1 cup golden raisins
    1 cup dark raisins
    3 tablespoons honey
    1/4 teaspoon cinnamon
    1 teaspoon vanilla extract
    1/4 cup vegetable oil
    4 tablespoons cannabutter

    Directions
    Pour vegetable oil into square pan and spread around bottom and sides. Allow extra oil to remain in pan. Chop up almonds until consistency is of grainy sand. Pout almonds into a pan over medium-high heat. Stir with a wooden spoon for 15 minutes. Keep stirring, do not let them burn. Remove almonds to mixing bowl. Chop the golden and dark raisins into small pieces and mix with almonds. Place cannabutter in microwave safe bowl and microwave on high for 30 seconds, or until butter is melted. In the same bowl, add miniature marshmallows and microwave for 60 seconds, stir, and microwave for 30 to 60 seconds more until both combine into a smooth consistency. Add the cannabutter and marshmallow mixture with the almond and raisin mixture, and fold together with a wooden spoon. Add honey, vanilla, and cinnamon and continue to stir. Pour entire mixture into a square cake pan and press out towards edges. Let sit in fridge for an hour. Slice in 1-square inch sections.


    Cannabaklava

    Ingredients
    1 1/2 pounds chopped walnuts
    2 cups sugar
    1/2 teaspoon nutmeg
    3 teaspoons cinnamon
    3 sticks butter
    1/2 ounce cannabis
    16 ounces filo dough
    1 1/2 cups water
    1 1/2 teaspoons lemon juice
    2 cups honey
    1/2 teaspoon vanilla extract

    Directions
    Grind the cannabis into a fine powder and put in a microwave safe bowl with the butter. Microwave for 30 to 45 seconds, or until melted. Grease a 10x15-inch baking dish with melted butter. Lay 10 layers of filo dough down, coating each layer with liberal amounts of butter. You should have 1/3 of your butter left after doing this. The filo dough will be too big for the pan. Do not grease the sides, as you will want to cut off the excess filo dough so the dough just curves up slightly against the sides. Mix walnuts and 1 cup sugar. Pour into pan and spread evenly. Cut 5 more sheets of dough, just slightly bigger than the pan and repeat the same process in as before with the filo dough.

    Preheat the oven to 300º F, and bake for 50 minutes. During the baking process, mix the remaining sugar with water, lemon, vanilla, and spices. Cook in a saucepan until it is a syrup, add honey and heat for another minute. When the baklava is done cooking, cut into 2x2-inch squares, and pour the honey-lemon sauce over the baklava. Let sit for 48 hours until the honey permeates everything.


    Special Adult Brownies

    Ingredients
    1/4 pound butter
    3/4 pound dark chocolate
    1 cup raw sugar
    3 large eggs
    1/2 cup all-purpose flour
    1 pinch nutmeg
    1 pinch cinnamon
    2 tablespoons vanilla extract
    1 ounce cannabis

    Directions
    Preheat oven to 350º F. Grease 9x13-inch baking dish. Over low heat, melt butter and chocolate, stirring constantly. Once chocolate starts to melt turn off heat and continue to stir. Add spices, sugar, and eggs. Stir mixture until smooth, and add flour, and powdered cannabis. Stir well—add a dash of milk if necessary—and pour into pan. Bake for 20 to 25 minutes. Let cool and cut into squares.


    Apple Buds

    Ingredients
    4 cored apples
    1/4 cup cannabutter
    1/2 cup brown sugar
    1/4 cup cherry brandy
    2 tablespoons cinnamon

    Directions
    In a food processor or blender, mix in cannabutter, sugar, and cherry brandy. Stuff cored apples with cannabis mixture. Sprinkle apples with cinnamon, and top with a cherry. Bake in oven for 25 minutes at 350º F.


    Mary "Vanilla Crisps" Jane

    Ingredients
    1 large egg
    2 cups sugar
    2 teaspoons vanilla extract
    1 cup cannabutter

    Directions
    Mix the egg, sugar, vanilla, and cannabutter in a large bowl until creamy in texture. Add the flour, making sure to incorporate the entire mixture. Cover the bowl, and refrigerate for 1 hour. Preheat oven to 375º F. With a 20 ice cream scooper, form the dough into balls and place on an ungreased cookie sheet. Leave about 2 inches between the balls. Take a glass out with a nice diameter, and wet the bottom and dip it in some sugar to coat the bottom. Press the cookies down with the bottom of the glass, but not too flat. Cook 8 to 10 minutes, or until golden brown.


    Cannacrisps

    Ingredients
    10 cups thinly sliced apples
    1 cup sugar
    1 tablespoon all-purpose flour
    1 teaspoon ground cinnamon
    1/2 cup water
    1 cup quick-cooking oats
    1 cup all-purpose flour
    1 cup brown sugar
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 cup cannabutter

    Directions
    Preheat oven to 350º F. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted cannabutter together. Crumble evenly over the apple mixture. Bake for about 45 minutes.


    Maple Chronic Squares

    Ingredients
    4 cups maple syrup
    1 cup cream
    1/4 cup butter
    1 teaspoon lemon extract
    1 ounce cannabis

    Directions
    The first thing you want to do is get the cannabis to fuse with the cream and butter. Pour the cream and butter into a medium saucepan over medium-low heat. While it is heating up, or before, finely grind up the cannabis into a powder. Turn the heat up to medium and mix the cannabis into the cream with a wooden spoon and stir constantly for 10 minutes. Turn off the heat and let the butter, cream, and cannabis mixture sit for at least an hour before you strain it through a cheesecloth. The longer the better in this case.

    Now that the THC has been extracted from the vegetable matter, pour the mixture back into a medium saucepan and add the maple syrup. Bring the mixture to a boil and cook for 9 minutes. Remove from heat and add the lemon extract and stir for 5 minutes. Pour into buttered pans. When cool, cut into squares.


    Butterscotch Space Pops

    Ingredients
    1 cup sugar
    1/4 cup light corn syrup
    2 tablespoons water
    1 1/2 teaspoons vinegar
    1/4 cup butter
    1/4 teaspoon vanilla extract
    3 tablespoons cannabis tincture

    Directions
    Line several baking sheets with waxed paper; set aside. Use butter to grease the sides of a heavy 1-quart saucepan. In the saucepan, combine the sugar, corn syrup, water and vinegar. Cook over medium-high heat for about 5 minutes, to boiling, stirring constantly with a wooden spoon to dissolve the sugar. Avoid splashing the mixture on the sides of the pan. Carefully clip a candy thermometer to the side of the saucepan. Cook the mixture over medium heat, stirring constantly, while adding the butter (cut into 8 pieces), 2 pieces at a time. Continue cooking the mixture over medium heat, stirring occasionally, until the thermometer registers 300º F, hard-crack stage.

    The candy mixture should boil at a moderate, steady rate over the entire surface. Reaching hard-crack stage should take 25 to 30 minutes. Remove the saucepan from the heat; remove the thermometer. Stir in the vanilla extract and cannabis tincture. Cool for 5 minutes. Pour the mixture, 1 to 2 tablespoons at a time, onto the prepared baking sheets. The mixture will make 2 to 3 inch circles. Quickly place a lollipop stick into each piece of candy, twisting gently to cover with the candy mixture. Let the lollipops harden. Wrap the lollipops individually in clear plastic wrap to store at room temperature. Makes 12 lollipops. Four lollipops will have about a tablespoon of cannabis tincture in it, so they should be pretty potent if you followed the recipe for the cannabis tincture, which can be found in the Medicine section of this site.


    Turkish Delight

    Ingredients
    1 package miniature marshmallows
    1 cup raw whole almonds
    1 cup golden raisins
    1 cup dark raisins
    3 tablespoons honey
    1/4 teaspoon cinnamon
    1 teaspoon vanilla extract
    1/4 cup vegetable oil
    4 tablespoons cannabutter

    Directions
    Pour cooking oil into a square pan and spread around the bottom and sides. Leave the remaining oil in the pan. Chop up the almonds until they have a grainy sand consistency. Heat a large, heavy fry pan over medium-high heat and pour in the almonds. Do not add any oil, but stir the almonds with a wooden spoon for about 15 minutes. Make sure you keep stirring them so they do not burn! Remove almonds to a mixing bowl. Cop the golden and dark raisins into smaller pieces and add to the almonds.

    In a microwave safe bowl, heat the cannabutter up for 30 seconds to a minute, or until just melted. Add the marshmallows and return to the microwave for another 60 seconds. Stir and microwave for 30 to 60 seconds more, or until smooth. Combine the marshmallow mixture with the almond and raisin mixture, using your wooden spoon to fold together. Make sure you do this quickly so the marshmallows do not set up. Add honey, vanilla, and cinnamon and continue to stir.

    Pour the entire mixture into a square cake pan and press out towards the edges, allowing the mixture to settle. Refrigerate for 1 hour and cut into 1x1-inch slices. Roll in powdered sugar or serve as is.

    As a side note, instead of raisins you could always substitute dried pineapple and dried cranberries. Pretty much any of your favorite dried fruit combinations will work in this recipe.


    Honey Vanilla Pudding

    Ingredients
    1 1/3 cups whole milk
    1/4 teaspoon salt
    2 1/2 tablespoons cornstarch
    1/2 cup cold water
    3 tablespoons honey
    2 1/2 tablespoons cannabutter
    1/8 teaspoon vanilla extract

    Directions
    Combine the milk and salt in a saucepan over medium heat, and bring to a boil. In a cup or small bowl, dissolve the cornstarch in cold water. When the milk begins to boil, stir in the cornstarch mixture and cook, stirring constantly, for about 5 minutes.

    Remove from heat, and stir in the honey, cannabutter, and vanilla. Pour into a serving dish, cover, and chill. To keep a skin from forming on the top, place a layer of plastic wrap directly on the surface.

    If the amount of butter isn't going to give you the bang you're looking for, or you don't have cannabutter, put 7 grams of cannabis into the milk the night before. Make sure you grind the cannabis to a powder using a coffee grinder for best results. After soaking for 24 hours, strain the milk and follow the recipe. You could also add cannabutter to the THC-infused milk if you wanted to, it's entirely up to you.


    Chocolate Pecan Rum Brownies

    Ingredients
    3/4 cup all-purpose flour
    1/4 teaspoon baking soda
    3/4 cup sugar
    1/3 cup butter
    2 tablespoons water
    12 ounces semi-sweet chocolate morsels
    1 teaspoon vanilla extract
    2 large eggs
    1/2 cup chopped pecans
    3 shots rum
    1/2 ounce cannabis

    Directions
    If you have cannabutter, then you can leave out the 1/2 ounce of cannabis. Otherwise, finely grind the cannabis to a powder using a coffee grinder. Mix the cannabis and 3 shots of rum, which is about 7 tablespoons, in a container and soak in the refrigerator overnight.

    The next day, pour the mixture into a small saucepan over low heat, stirring constantly for 5 minutes. Let cool and strain the cannabis through a cheesecloth, making sure to squeeze out all the excess rum. Set the rum aside and discard the cannabis.

    Put the saucepan back on the stove, without the rum of course, and add the sugar, butter, and water. Bring to a boil over medium heat, remove immediately when it comes to a boil. Stri in 1 cup of chocolate morsels and vanilla extract until smooth. Transfer to a medium bowl and let cool completely.

    Stir in the rum. Add the eggs, one at a time, beating after each addition. Gradually stir in the flour and baking soda until smooth. Stir remaining chocolate morsels and nuts into batter. Pour batter into a greased 9-inch square baking pan. Place in a preheated oven at 325º F for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack to cool completely. Cut into squares. Makes about 16 brownies.


    Ultimate Kind Brownijuana's
    A finely tuned recipe that has evolved into The Kind!

    3 tablespoons unsalted medicinal marijuana butter
    2 tablespoons medicinal marijuana infused oil
    4 ounces semisweet chocolate, coarsely chopped
    3/4 cup packed dark brown sugar
    1/4 cup white sugar
    1/4 cup fine ground Sensimillia flower
    2 teaspoons pure vanilla extract
    1/2 teaspoon fine salt
    2 large eggs, cold
    1 tablespoon cold brewed coffee
    1/4 cup cocoa powder
    3/4 cup all-purpose flour
    1/4 teaspoon baking soda

    Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely.

    Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)

    Stir the brown and white sugars, vanilla, ground Sensimillia and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.
    Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).

    Cool the brownies in the pan, on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.


    Harvest Tarts
    A tasty Holiday treat that is sure to please!

    1 (8-ounce) package cream cheese, softened
    2 cups canned pumpkin, mashed
    1 cup sugar
    1/4 tsp salt
    1 egg plus 2 egg yolks, slightly beaten
    2/3 cup half-and-half
    1/4 cup Harvest Holiday (marijuana) Tincture
    1/4 cup melted Marijuana butter
    1 tbs Marijuana olive oil
    1 tsp vanilla extract
    1/2 tsp ground cinnamon
    1/4 tsp ground ginger, optional
    2 pieces pre-made pie dough
    For topping;
    1 large Granny Smith Apple ( cored and cut into twelve wedges)
    1/4 cup dried sweetened cranberries
    12 small decorative cured sensimillia flowers
    Preheat the oven to 350 degrees F.

    Place 2 pieces of pre-made pie dough down onto a lightly floured cutting board and using a round cutter ( tin can, cookie cutter, biscuit form, etc..) cut out 12 rounds of dough large enough to cover the individual muffin pan forms. Lightly oil the muffin pan using a paper towel and 1 tbs marijuana olive oil. Place each dough round into each pan muffin form and press down along the bottom and all sides. Cut the excess dough from the edges. Put the tart shells into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of each shell completely. Fill the shells up to the edges with pie weights or dried beans and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

    For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Slowly mix in Harvest Holiday Tincture then add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted marijuana butter butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

    Sprinkle a little cinnamon and sugar onto the apple wedges.
    Pour the filling into the warm prepared tart crusts. Place apple wedge, cranberries and small sensimillia flowers as garnish on top of each tart and bake for 50 minutes, or until the center is set. Place the Muffin pan with tarts on a wire rack and cool to room temperature. Slide each tart out of the pan and serve!!!


    Apple Pot
    4 apples (cored)
    1/2 cup brown sugar
    1/4 cup water
    4 cherries
    1/3 cup chopped grass
    2 tablespoons cinnamon

    Powder the grass in a blender, then mix grass with sugar and water.
    Stuff cores with this paste. Sprinkle apples with cinnamon, and
    top with a cherry. Bake for 25 minutes at 350 degrees.


    Pot Brownies
    1/2 cup flour
    3 tablespoons shortening
    2 tablespoons honey
    1 egg (beaten)
    1 tablespoon water
    1/2 cup grass
    pinch of salt
    1/4 teaspoon baking powder
    1/2 cup sugar
    2 tablespoons corn syrup
    1 square melted chocolate
    1 teaspoon vanilla
    1/2 cup chopped nuts

    Sift flour, baking powder, and salt together. Mix shortening,
    sugar, honey, syrup, and egg. Then blend in chocolate and other
    ingredients, and mix well. Spread in an 8-inch pan and bake for 20
    minutes ate 350 degrees.


    Sesame Seed Cookies
    3 oz. ground roast sesame seeds
    3 tablespoons ground almonds
    1/4 teaspoon nutmeg
    1/4 cup honey
    1/2 teaspoon ground ginger
    1/4 teaspoon cinnamon
    1/4 oz. grass

    Toast the grass until slightly brown and then crush it in a
    mortar. Mix crushed grass with all other ingredients, in a
    skillet. Place skillet over low flame and add 1 tablespoon of salt
    butter. Allow it to cook. When cool, roll mixture into little
    balls and dip them into the sesame seeds.


    Peanut Butter Protein Bars *Super Potent*
    A Recipe for diabetics

    Ingredients:
    2 TBSP no sugar peanut butter
    2 TBSP cannabutter, melted
    1/2 tsp liquid artificial sweetener *saccharin, stevia, liquid Spenda*
    1/4 cup Splenda or 4 packets Sweet n Low
    One scoop vanilla whey protein powder

    Melt peanut butter and butter in microwave or double boiler.

    Mix in the sweetener thoroughly.

    Add protein powder and stir until able to form a ball. Roll up in a ball and kneed for a few seconds. Separate into even four even portions and roll into balls. Place in refrigerator until firm. Makes 4 servings.

    The PB Bars are low carb and sugar free but are a little high on the fat count.


    Chocolate Chip Cookies

    Just make a regular chocolate chip cookie batch, your very favorite kind. Then look at the weed you're going to cook with and decide how many cookies you'd like it to make. So if you've got say a couple joint's worth, make maybe 3 or 4 cookies with it. Experiment with amounts. Maybe you've got just enough for one cookie.

    Then to make sure all the THC is properly isomerized by heat (something I'm not sure would otherwise happen given the short cooking time and relatively low mid-cookie temperature), sauté the weed in a bit of

    vegetable oil in a little pan or pot at a low-med temperature 'til it's nice and aromatic and getting just a bit crispy and darker, but *not* to the point of toasted, brown, or god forbid, burnt in any way. Cool the oil/weed mixture down, then add however may cookies' worth of dough to the pan, mix it all up to get all the weed and now-psychoactive green oil blended in, and then dollop out your special green cookies onto the baking sheet along with their paler non-psychedelic brethren and bake away!

    Hint: don't use too much oil to precook the weed, or the cookies will be too, well, oily.

    Variation: don't use any oil at all to precook the weed, just stir it around in a dry pan, being again very careful not to burn any. I'm not sure which works best in terms of THC utilization - with oil or without, but I feel a bit safer using some oil because the heat is more evenly distributed and there's less chance of burning.


    Date Nut Loaf

    1 cup chopped dates
    (or bulk date nuggets from health food store)
    1 1/2 tsp. baking soda
    1/2 tsp. salt
    3 Tbsp. marijuana butter
    3/4 cup boiling water
    2 eggs
    3/4 cup sugar
    1/2 cup whole wheat flour
    1/2 cup all purpose flour
    1 cup chopped walnuts
    2 tsp. vanilla
    2 Tbsp. molasses

    greased loaf pan or baking dish

    place dates, butter, baking soda & salt in mixing bowl. pour in boiling water, stir and let stand 15 minutes. add walnuts, eggs, sugar, flour, vanilla, molasses and mix well. bake 45 minutes-1 hour at 350 degrees. cool. wrap and store whole, or cut and wrap individual servings for storage or freezing.


    SCOOBY DOO SNACKS

    2 cups flour
    2 eggs
    1 cup Quaker dry oatmeal
    1 tbl vanilla
    1/2 cup cocoa
    1/2 cup sugar
    1/4 pound (1 stick) butter
    1 tsp walnut extract
    1 oz. of finely ground cannabis

    Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. If there is not enough liquid to mix all ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients. Taste batter before cooking and adjust amount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8 to 12 minutes, depending on how large you made your cookies. Can be cooked for a shorter time for chewier cookies, or a longer time for drier, crisp cookies.


    Shortbread Cookies
    This tasty cookie recipe comes from a Michigan vegetarian activist. A panelist at the 2001 NORML conference swears that one of these cookies got rid of his migraine, rendering him both exhilarated and coherent enough for public speaking.

    Ingredients:
    1 cup cannabutter
    1/2 cup sugar (confectioner's or can sugar both work well)
    2 cups unbleached white flour
    1 tsp pure vanilla extract
    Pinch of salt
    1 cup shredded coconut (optional)

    Method:
    The butter and sugar are creamed together very well. The remaining ingredients are added and the mixture worked into dough with the fingers. The dough should not be "overworked" or the cookies will become tough. The dough goes into a cake pan, about 1/2 inch thick, and a bunch of holes are punched in the dough with a fork. This is baked in an oven preheated to 325 F for 50 minutes, until the cookies turn golden. Best eaten while still warm--yum!



    Chef Ra’s Great Ganja Pumpkin Pie

    # 2 cups of fresh pumpkin or 1 16-oz. can of pumpkin pie filling
    # 2 eggs (beaten)
    # 1/4-cup of condensed milk
    # 1 tsp molasses
    # 1/2 stick of butter or margarine
    # 1/4-oz fine ganja buds or fan leaves
    # 1 tsp cinnamon
    # 1 tsp nutmeg
    # 1 tsp vanilla
    # 1/4-cup brown sugar
    # 1 9-inch unbaked pastry shell

    Place the ganja, crushed and finely chopped, into a double-boiler pot (one pot that fits inside the other separated by water). Cook the ganja in the butter for 45 minutes over very low flame. Cook slowly without burning the butter. Then, strain out the particulate (leaves, stems, etc.) and set aside. Combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin in a large bowl, and beat. Add the ganja butter to the mixture. Pour the mixture into the pastry shell. Preheat oven to 350 degrees. Cook pie for 50 minutes or until a knife inserted comes out clean. Serves 6.


    Triple Chocolate S'Mores Pie

    Ingredients
    1 1/2 teaspoons vanilla extract
    1 1/2 cups sweetened condensed milk
    1 cup dark chocolate chips
    1 cup white chocolate chips
    1 cup milk chocolate chips
    1/3 cup melted cannabutter
    1/4 cup sugar
    1 1/4 cups graham cracker crumbs
    1 1/2 cups miniature marshmallows

    Directions
    Preheat oven to 375º F. Spray inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted cannabutter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Blind bake (to bake without any filling) for 6 to 8 minutes, set aside to cool.

    For the filling, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Stir until chips are melted then pour into bottom of cooled crust. Set in refrigerator while preparing the second layer. Repeat the above process using the white chocolate chips, and again with the dark chocolate chips. Make sure to let set in refrigerator between each layer.

    Preheat the broiler. Open a bag of miniature marshmallows. Remove pie from refrigerator and cover evenly with miniature marshmallows. Place under broiler for 1 to 2 minutes until marshmallows begin to brown. Refrigerate at least 1 hour before serving.


    Dark Chocolate Cannabis Cake
    Ok, here's the recipe for one of my favorite concoctions, haven't seen this done b4, so i thought i'd modify an old recipe i found in my fam's cupboards, here ya go:

    INGREDIENTS:
    2 Cups all purpose-flour
    2 Cups White sugar
    3/4 Cups Unsweetened Cocoa
    2 Teaspoons Baking Soda
    1 Teaspoon Baking Powder
    1/2 Teaspoon Salt
    2 Eggs
    1 Cup Brewed Espresso
    1 Cup Whole Milk
    1/2 Cup Cannabis Vegetable Oil
    2 Teaspoons Vinegar

    DIRECTIONS:
    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
    2. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well (hole) in the center and pour in the eggs, espresso, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.
    3. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool.

    Makes about 12-16 servings.


    Dark Chocolate Frosting:

    2 Cups Powdered Sugar
    1/4 Cup Unsweetened Cocoa
    1/4 Cup Milk
    4 Tbsps of Margarine or Butter.
    1 Tsp. Vanilla
    1 Teaspoon Finely Ground Espresso

    Blend Sugar,Cocoa, and Espresso together. Melt margarine/butter and then add margarine, milk, and vanilla to cocoa/sugar mix. Beat for a few minutes. Pour and spread evenly onto cooled cake. Allow to set for a few minutes. Frosting will be a little runny and will thinly coat cake.

    Making the Cannabis Vegetable Oil.

    Lightly heat (lowest setting on stove) the Vegetable Oil in a deep, small pot. Be careful not to spill. Add 1/4 oz. of schwagg or 1/8 oz. of higher grade cannabis grounds to the preheated oil, stems are fine, no seeds. Mix and continue to heat until the oil turns a slightly greenish or darkish brown color. Once well mixed, allow to cool gradually (do not use refrigerator or freezer to cool, sudden temperature changes may affect THC content.)

    Once cooled, you can either strain it or leave as is. I prefer to leave as is to ensure high THC content in the oil.

    Add oil to cake mix.

    This tastes VERY good. I like to divide it up into sixteen pieces. One piece will get you pretty darn high for a good five to six hours or more.

    Part 10 - Fruit

    Cannamelon

    Ingredients
    1 large watermelon
    1/2 ounce cannabis
    1/5 liter vodka

    Directions
    Grind the cannabis to a fine powder. Put the cannabis in a bottle of vodka, and cover the top of the bottle with cheesecloth and a rubber band. Cut a hole in the watermelon so you can insert the top of the bottle. Put the bottle in the hole and let it sit in the refrigerator overnight.


    Sauteed Fruit
    This is one of former High Times news editor Peter Gorman's favorites.

    Ingredients:
    1 tbsp cannabis
    2-3 tbsp butter
    1-2 cups sliced or diced fruit or whole berries (sliced pears or bananas are especially delightful)
    1 tbsp white or brown sugar, to taste
    1-2 fl oz rum (or other liquor)

    Method:
    The cannabis and butter are mixed together. This is then heated to hot but not burned. The bups of fruit are added, with sugar, depending on taste, and then sauteed, stirring constantly so as not to permit butter or sugar to burn, until soft and hot. The heat is turned up to high, and when very hot, the rum is added carefully. It will catch on fire. After it has burned off, the fruit is left sweet and flavored with cannabis and rum. This can be eaten, put in juice, or poured over a desert (ice cream is great!) or warm breakfast cereal.

    Part 11 - Medicine

    Cannabis Elixir

    Ingredients
    cannabis tincture
    honey
    6 vitamin E capsules

    Directions
    Place the tincture in a double boiler over an electric heat source. Reduce the solution by half. Once reduced, add half the remaining volume of tincture of honey and the vitamin E capsules; for example, if you have 2 cups of tincture after reduction, add 1 cup of honey. Continue to reduce the mixture by constantly stirring until you are left with the same amount of liquid as you did with the first tincture reduction; for example, if you had 2 cups of tincture after the first reduction, you should end with 2 cups of tincture-honey mixture. Let cool to room temperature and store in a light-proof glass in the refrigerator.

    The dosage should be between a teaspoon and a couple tablespoons. You can customize your elixirs by adding different herbs, like adding syrup of elderberry makes an effective treatment for influenza; or adding kava can provide greater pain control and sedation. With a little study in herbal medicine, you can customize your blends for any ailment. For the flu, use cannabis tincture with elderberry and cat's claw.

    Magic Tincture

    Ingredients
    1/2 ounce cannabis
    3 tablespoons honey
    3 ounces 95% ethanol (190 proof)
    1 teaspoon grated ginger
    1 teaspoon orange zest

    Directions
    In a small saucepan, heat the honey over low heat, making sure it doesn't foam over. Grind the cannabis to a powder and mix it in with the honey. Slowly stir in the ethanol until the texture stays in a liquid form, not a solid sticky mass. Continue to cook over low heat for 30 minutes. Let cool to room temperature and store in a glass jar in the refrigerator.

    Cannabutter

    Ingredients
    1 ounce cannabis
    1 pound butter

    Directions
    Using a coffee grinder, or something similar, grind the cannabis into a fine powder. In a saucepan, melt the butter over medium-low heat. Stir in the cannabis powder with a wooden spoon. Once the mixture starts to come together, reduce the heat to low. Leave on heat for 15 to 30 minutes, the longer the better, just don't let the mixture burn! Once it has cooked, strain the mixture, making sure to squeeze all the butter out. You can use those plastic containers that margarine comes in if you have nothing to put your cannabutter in. Pour a little water over the butter once it has hardened and it will last longer.

    Cannabis Tincture

    Ingredients
    1 ounce cannabis
    1 pint 95% ethanol (190 proof)

    Directions
    Place the cannabis and ethanol in a large glass Mason jar. Shake at least once a day. Place the jar in a brown paper bag. Leave in a warm spot, like near the window, for 30 to 60 days. The mixture should turn a very dark green. Strain with a cheesecloth, making sure to squeeze any excess liquid. This tincture has a nasty taste, but it is very powerful. It may upset fragile stomachs. You should take the tincture orally in cranberry juice or coffee with sugar. Store your tincture in a light-blocking glass jar in a cool, dry place, like the refrigerator or freezer. You can keep the cheesecloth in the freezer as well and apply it over an area of the skin for a few minutes with gentle rubbing.

    Cold Tincture

    Ingredients
    1 ounce cannabis
    1 pint 95% ethanol (190 proof)

    Directions
    You will need 1 ounce of cannabis for every pint of ethanol. The night before you make this, leave your bud in the freezer, completely drying it out. It's also a good idea to put the ethanol in the freezer as well. Once your bud has been in the freezer, grind it up to almost a powder and mix together with ethanol in a glass quart-mixing jar. Close the jar and shake for 5 minutes, then return to freezer. Continue to agitate the mixture every few hours with refreezing. Continue this process anywhere from 3 days to 9 weeks, however patient you are really. Remember, the longer the better. When you are done with that process, pour the liquid through cheesecloth. You can save the cheesecloth for topical use, or run it through a coffee filter. Make sure to squeeze any remaining liquid out. You might want to wear gloves during this process, as the solution might be pretty strong. It's a good idea to add some flavor extracts, like vanilla or raspberry, to change the taste of your tincture.

    Part 12 - Pasta



    Six Pepper Rasta Pasta
    "Cooking Louisiana style means forgetting everything Martha Stweart ever taught you." says the orginator of this. "Ditch the measuring cups, because our food is like our music; it's full of spicy improvisation, and so long as love is put into it, everybody will enjoy savoring it."

    Ingredients:
    1/4 oz ganja, cleaned
    1/2-lb stick of salted butter
    Small handful of flour
    2-3 cups of cream (half and half will do)
    2 tbsp grated Parmesan
    2 tbsp grated romano
    7 garlic cloves, chopped
    1 bunch of green onions (shallots) chopped
    Three bell peppers (yellow, red, and green), sliced thin, roasted or grilled Black, cayenne, and chipotle pepper to taste
    1-2 tbsp olive oil
    Tri-colored rotini

    Method:
    The bell peppers are sliced into thin strips and roasted or grilled on medium heat with the olive oil. The pasta is put on to boil. The ganja butter is simmered in a medium pan, with garlic and shallots. A tablespoon or two of extra butter can be added if necessary to cook the garlic, but no more. A small handful of flour is added slowly, and whisked into the butter until it's a thick, even paste. Then the cream is added a little at a time, until the consistency is slightly thinner than alfredo sauce. It's going to cook down and get thicker, so it needs to be watched carefully, and constantly stirred. Grated romano and Parmesan cheeses are added slowly, reducing the heat and adding cream if the consistency gets too thick. Than black, cayenne, and chipotle peppers go in, as well as basil and parsley. This is all cooked over low heat a few minutes more, with cream added if needed. The pasta is topped with the peppers, and everything is covered with the ganja cream sauce.


    GANJA LASAGNA

    Ingredients Needed:

    375 (1pkg) Oven Ready Lasagna
    680ml Spaghetti Sauce
    250ml (1 cup) water
    450g (1lb) ground beef (substitute)
    1 tbsp dried grated Ganja buds 185ml (3/4 cup)
    Parmesan cheese,
    450g (1 lb) Ricotta cottage cheese
    225g (1/2 lb) Mozzarella ,
    grated Salt, Pepper to taste
    1 egg beaten
    2 cups Spinach
    A dash of Nutmeg
    Directions: Preheat oven to 200 C (375 F).

    In a saucepan brown ground beef. Drain fat, add spaghetti sauce and
    250 ml water, bring to a boil.

    In a large bowl mix together ricotta cheese, beaten egg, mozzarella
    cheese, 60ml parmesan cheese, spinach, finely grated ganja, and nutmeg.
    Add salt and pepper if desired.

    To Assemble: Spread a layer of hot spaghetti sauce mixture in bottom
    of 4 L (13' x 9' x 2') pan.

    Layer lasagna, ½ cheese mixture, 1/3 sauce mixture, lasagna, remaining
    sauce mixture. Top with parmesan cheese.

    Bake at 200 C (375 F) covered with aluminum foil for 40 minutes.
    Remove foil and bake for 15 more minutes.

    IMPORTANT, let stand for 5 to 10 minutes before cutting.

    Serves 6-8. Tastes Great, works with hash or leaves also. Eat only one
    piece per hour...



    Blazin' Cajun Seafood Pasta

    Ingredients
    2 cups heavy whipping cream
    1 tablespoon chopped fresh basil
    1 tablespoon chopped fresh thyme
    1/2 ounce cannabis
    2 teaspoons salt
    2 teaspoons ground black pepper
    1 1/2 teaspoons crushed red pepper
    1 teaspoon ground white pepper
    1 cup chopped green onions
    1 cup chopped parsley
    1/2 pound peeled shrimp
    1/2 pound scallops
    1 cup grated parmesan cheese
    1 pound dry fettuccine pasta

    Directions
    Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add powdered cannabis, herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in parmesan cheese, blending well. Drain pasta. Serve sauce over noodles.

    Part 13 - Pie

    Triple Chocolate S'Mores Pie

    Ingredients
    1 1/2 teaspoons vanilla extract
    1 1/2 cups sweetened condensed milk
    1 cup dark chocolate chips
    1 cup white chocolate chips
    1 cup milk chocolate chips
    1/3 cup melted cannabutter
    1/4 cup sugar
    1 1/4 cups graham cracker crumbs
    1 1/2 cups miniature marshmallows

    Directions
    Preheat oven to 375º F. Spray inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted cannabutter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Blind bake (to bake without any filling) for 6 to 8 minutes, set aside to cool.

    For the filling, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Stir until chips are melted then pour into bottom of cooled crust. Set in refrigerator while preparing the second layer. Repeat the above process using the white chocolate chips, and again with the dark chocolate chips. Make sure to let set in refrigerator between each layer.

    Preheat the broiler. Open a bag of miniature marshmallows. Remove pie from refrigerator and cover evenly with miniature marshmallows. Place under broiler for 1 to 2 minutes until marshmallows begin to brown. Refrigerate at least 1 hour before serving.

    Keef Lime Pie

    Ingredients
    1/4 cup water
    1 package unflavored gelatin
    1 cup sugar
    1/2 teaspoon salt
    4 large eggs
    1/2 cup lime juice
    3 teaspoons lime zest
    1 cup whipping cream
    1/2 cup pistachio nuts
    1/4 cup cannabutter
    1 cup whole wheat pastry flour
    1 large egg yolk
    1 pinch salt
    1/4 cup raw sugar

    Directions
    Combine water and gelatin. Allow to soften for 5 minutes. Mix in salt, egg yolks, juice of lime, and half the sugar. Stir constantly over medium heat, just until boiling. Remove pan from heat, stir in 2 teaspoons of lime zest. Pour the mixture into a bowl and chill until slightly jelled. Gradually add the remaining sugar to the cream, and whip until stiff peaks form. Fold into the chilled, somewhat jelled mixture. Fill the pastry crust and chill the pie until the filling has set. Spread more sweetened whipped cream over the pie, place slices of fresh lime around the edge, and sprinkle the center with the pistachios and remaining lime zest.

    Pastry crust: Blend the cannabutter with the flour until you have a grainy mixture. Blend the egg, yolks, salt, and sugar together, and beat into the flour-butter mixture. Cover and refrigerate for 2 hours. Work the dough into your pie pan with lightly buttered fingers. Poke holes in the bottom and sides with a fork, to let steam out during cooking. Bake in a 400º F oven for 20 minutes.

    Cannabis Pizza

    Ingredients
    1 oven-ready pizza
    1 ounce cannabis
    1 cup mozzarella cheese

    Directions
    Using a coffee grinder, grind the cannabis to a fine powder. Sprinkle cannabis evenly over pizza and cover with cheese. Follow the directions on the package of the pizza, but turn the temperature down by 25º F and cook a couple minutes more than recommended.

    Pot Pie Crust

    Ingredients
    6 tablespoons cannabutter, chilled
    2 tablespoons lard, chilled
    1 cup all-purpose flour
    1/2 teaspoons table salt
    1/4 cup ice water

    Directions
    Place cannabutter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.

    In the bolw of a food processor, combine flour and salt by pulsing 3 to 4 times. Add the cannabutter and pulse 5 to 6 times until the texure looks mealy. Add the lard and pulse another 3 to 4 times. Remove the lid of the food processor and splash some ice water on the surface of the mixture. Replace the lid and pulse 5 more times. Add some more water and pulse again until the mixture holds together when squeezed. Place the mixture in a large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

    Preheat the oven to 425º F. Place 2 metal pie pans in the refrigerator to chill.

    Remove the dough from the refrigerator. Cut along 2 sides of the plastic bag, open the bag to expose the dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open the plastic again and sprinkle the top of dough with flour. Remove pie pans from refrigerator and set first pan on top of the dough. Turn everything upside down and peel plastic from bottom of dough. Place the second pan upside down on top of the dough and flip again. Remove the first pan from atop dough. Trim the edges, if necessary, leaving an edge. Poke holes in the dough and place in the refrigerator for 15 minutes.

    Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

    Pot Pumpkin Pie

    Ingredients
    1 (15 ounce) can pumpkin puree
    1 (14 ounce) can sweetened condensed milk
    2 egg yolks
    2 teaspoons ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon kosher salt
    2 eeg whites
    1 (9 inch) unbaked pie shell
    2 tablespoons all-purpose flour
    1/4 cup packed brown sugar
    2 tablespoons butter, chilled
    1 cup chopped walnuts

    Directions
    Before you begin, there's two ways to go about this recipe. If you have cannabutter, then by all means substitute that instead of regular butter, but you're probably going to need more than 2 tablespoons. If you don't have cannabutter, or you want a more potent pie, then do the following the night before you start making the pie.

    In a saucepan over low heat, add the sweetened condensed milk and as much marijuana as you want. I would use between 7 and 14 grams, but you can put as much as you want. Make sure you grind the marijuana to a fine powder before you add it. Cover and cook for 30 to 60 minutes, stirring often. Let cool to room temperature. Store in refrigerator overnight.

    Preheat oven to 425º F. Strain the marijuana from the condensed milk, making sure to squeeze all the liquid from the bud. In a large bowl, mix together pumpkin puree, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin pie. Pour filling into pie shell.

    Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping. In a small bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.

    Part 14 - Pork


    Dixie Fried Pork Chops
    A recipe from North Carolina.
    "Simple and delicious," says the cook. "Of course, most things you cook with cannabutter are better!"

    Ingredients:
    4 pork chops
    1 tbsp cannabutter
    salt, to taste

    Method:
    Pork chops should always be rinsed and dried off. Thin ones, thinner than 1/2 inch, are preferable. The pan is heated to about medium, then the cannabutter is added to gently melt (less is more; about 1 tablespoon for 4 pork chops). If it's melting to a fry, the pan should be lifted off the burner slightly while butter is melting. The pork chops should be seared in the butter to a slight brown and salted lightly. The process is repeated on the other side; entire cooking should only take about 10 minutes. The chops should not be left; if overcooked, they will be tough!


    Pork and Beans and Pot
    1 large can (1 lb. 13 oz.) pork and beans
    1/2 cup grass
    4 slices bacon
    1/2 cup light molasses
    1/2 teaspoon hickory salt
    3 pineapple rings

    Mix together in a casserole, cover top with pineapple and bacon,
    bake at 350 degrees for about 45 minutes. Serves about six.


    Down South Barbecued Ribs

    Ingredients
    4 pounds baby back pork ribs
    2/3 cup water
    1/3 cup red wine vinegar
    1 cup ketchup
    1 cup water
    1/2 cup cider vinegar
    1/3 cup worcestershire sauce
    1/4 cup prepared mustard
    4 tablespoons cannabutter
    1/2 cup brown sugar
    1 teaspoon hot pepper sauce
    1/8 teaspoon salt

    Directions
    Preheat oven to 350º F. Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.

    In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, cannabutter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour. Preheat grill for medium heat.

    Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

    Part 15 - Sandwiches

    Wake-N-Bake Breakfast Sandwich

    Ingredients
    2 grams cannabis
    2 slices bread
    2 large eggs
    2 strips bacon
    2 slices velveeta cheese

    Directions
    In a large pan, cook the bacon and scrambled eggs. Assemble the sandwich as follows: bread, cannabis, cheese, bacon, eggs, bacon, cheese, and bread. Press the sandwich together and microwave for 30 to 45 seconds, or until cheese has melted.

    Leary Biscuit

    Ingredients
    1 ritz cracker
    1 teaspoon butter
    1/2 slice cheese
    1 gram cannabis

    Directions
    Take the cracker and smear it with butter. Grind the cannabis to a fine powder and sprinkle on top of the butter. Cover with cheese and microwave for 35 to 40 seconds, or until the cheese is melted. You probably want to eat a couple of these to feel anything.

    Part 16 - Sauce

    Potsta Sauce

    Ingredients
    6 ounces tomato paste
    2 tablespoons olive oil
    1/2 cup chopped onions
    1/2 ounce cannabis
    1 pinch cracked black pepper
    6 ounces water
    3 tablespoons minced garlic
    1 bay leaf
    1 pinch thyme
    1/2 teaspoon salt
    1 teaspoon italian seasoning
    1 teaspoon oregano

    Directions
    In a large pot over high heat, add olive oil and onions. When onions become translucent, add garlic, salt, pepper, and finely chopped cannabis. Stir until garlic becomes translucent. Pour water into pot, along with the bay leaf, thyme, Italian seasoning, and oregano. Once combined, add tomato paste. When mixture starts to bubble, reduce heat to medium-low and simmer for at least 2 hours.

    Mama Budz Pesto

    Ingredients
    1/2 cup chopped fresh basil
    1/2 ounce cannabis
    1 cup olive oil
    1/2 cup grated parmesan
    1/2 cup grated romano
    3 tablespoons minced garlic

    Directions
    Mix all ingredients in a food processor and refrigerate for at least 24 hours. Simple! Make sure you use fresh herbs, very important! Add pesto to your spaghetti or anything else you can think of.

    Cannacream Cheese

    Ingredients
    1 ounce cannabis
    1 gallon whole milk
    1 quart cultured buttermilk
    1/2 teaspoon salt

    Directions
    Grind the cannabis into a very fine powder, making sure to sift out any stems (or seeds if any). Pour the milk and buttermilk into a large pan and insert a thermometer into the pan. You can buy a candy thermometer, or one that attaches to the side of the pan, for cheap at any grocery store. Add the powdered cannabis into the milk mixture and cook over medium heat, stirring occassionally until the temperature reaches 170º F.

    Keep the mixture on the heat and the temperature of the milk between 170-175º F. After 15 minutes, pour the mixture though cheesecloth to remove the particles of marijuana. This step is optional, you can leave the bud in there, especially if you used a coffee grinder to finely chop it into a powder. Return the mixture to the pan. Wait another 15 minutes after you return the milk mixture to the pan and the it should start to seperate into curds (the lumps) and whey (the liquid).

    Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl. Pour the mixture through the strainer to lift the curds from the milk mixture. You can save or get rid of the liquid that's left, but it can be used in other recipes.

    Let the curds drain at room temperature for 2-4 hours. Remove the cheese from the cheesecloth and place in a blender with salt. Blend until creamy.

    Store the cheese in small containers with tight fitting lids and refrigerate. You can also freeze and then thaw the cream cheese, but you have to blend it to make it creamy again.

    Cannaqueso Dip

    Ingredients
    7 grams cannabis
    1 tablespoon butter
    1 tablespoon cornstarch
    3/4 cup sour cream
    1 cup shredded cheddar cheese
    1 tablespoon salsa

    Directions
    Grind the cannabis into a fine powder. In a medium saucepan over medium heat, melt the butter. Add the cannabis and stir constantly for 5 minutes. Strain the butter through cheesecloth to remove the cannabis and return the butter to the pan. Mix in the cornstarch, making sure to remove all the lumps. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in the cheddar cheese and salsa. Continue stirring until the cheese has melted and the mixture begins to thicken, about 10 minutes. Makes about 2 cups.

    Kabob Marinade

    Ingredients
    1 cup canna-oil
    3/4 cup soy sauce
    1/2 cup lemon juice
    1/4 cup worcestershire sauce
    1/4 cup prepared mustard
    1 1/2 teaspoons black pepper
    2 cloves garlic, minced

    Directions
    In a large plastic bag, combine the canna-oil, soy sauce, lemon juice, worcestershire sauce, mustard, black pepper, and garlic. Mix well, and add your favorite meat. Seal the bag and marinate in the refrigerator for 24 hours.

    Sticky Icky Tzatziki

    Ingredients
    2 (8 ounce) containers plain yogurt
    2 cucumbers, peeled and seeded
    2 tablespoons canna-oil
    1/2 lemon, juiced
    1 pinch kosher salt
    1 pinch black pepper
    1 tablespoon fresh dill, chopped
    3 cloves garlic, peeled

    Directions
    In a food processor or blender, combine the yogurt, cucumber, olive canna-oil, lemon juice, kosher salt, pepper, dill, and garlic. Process until combined. Transfer to a seperate dish, cover, and refrigerate for at least one hour before serving.

    For an added kick, drizzle some canna-oil (preferably olive oil based) on top of the mixture while it's in the container and let it sit in for more than 2 hours. This one's perfect for dipping some warm pita bread into, or putting on top of your favorite gyro!

    BBQ Sauce

    Ingredients
    2 tablespoons of marijuana butter
    1 large onion, chopped
    2 cups of ketchup
    1/2 cup of apple cider vinegar
    1/4 cup of brown sugar
    1/2 teaspoon of smoke flavouring
    2 tablespoons of vegetarian worcestershire sauce
    2 teaspoons of chili powder
    1/2 teaspoon of liquid hot pepper sauce (optional)

    Directions
    Melt butter in a saucepan on a low flame; add onion and cook until tender, stirring often. Add all other ingredients. Heat on low flame for 30 minutes; stirring often.

    ** If you don't have marijuana butter, you can add 2-3 grams cannabis buds, finely ground and browned instead.


    Ganja Oil Bread Dip
    Simple, but tasty and effective. From a Long Island suburban misfit.

    Ingredients:
    For 1 person:
    1/2-1 gram marijuana
    2-3 tbsp olive oil
    chopped garlic, to taste
    oregano, to taste

    Method:
    The marijuana is sauteed in the olive oil. This is cooked gently on low heat long enough to activat the herb.
    Chopped garlic and oregano can be added to taste.
    The oil is sopped up with pieces of Italian bread.


    Brownie Mary's Hemp Seed Salad Dressing
    Mary Rathbun (1921-1999) earned the nickname "Brownie Mary" in the 1980s by baking pot brownies for "the kids", patients on the AIDS ward at San Francisco General Hospital. This recipe comes from Brownie Mary's Marijuana Cookbook: Dennis Peron's Recipe for Social Change, her 1993 collaboration with fellow activist Dennish Peron. (The hemp seeds are nutritious, by not psychoactive). Her legendary brownie formula remains a secret.

    Ingredients:
    1 cup olive oil
    1/2 cup sugar
    1/2 cup wine vinegar
    1 tbsp hem seed, chopped
    1 tbsp grated onion
    1 tsp salt
    1 tsp dry mustard
    1/2 cup red wine
    1/4-1/2 oz ground cannabis leaf or 1-3 grams of seedless buds

    Method:
    The marijuana is added to the oil on low heat, covered and cooked for 20 minutes with occasional stirring. Then it is put in a blender with all other ingredients and blended on medium until throughly mixed. The mixture is stored in a tightly covered jar in the refrigerator. A little more oil can be added if it is too thick when ready to use.

    Part 17 - Seafood

    Cannaclam Chowder

    Ingredients
    52 ounces minced clams
    4 ounces chopped bacon
    2 cups finely chopped onion
    1 1/2 cups diced carrots
    2 quarts water
    2 cups chopped celery
    2 tablespoons minced parsley
    5 cups peeled and cubed potatoes
    1 1/2 cups cannabutter
    1 1/2 cups all-purpose flour
    2 quarts heavy cream
    1 1/2 teaspoons salt
    1 1/2 teaspoons white sugar
    2 tablespoons red wine vinegar

    Directions
    In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes. Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce. In a Dutch oven melt cannabutter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. Do not boil! When smooth, transfer to the stockpot. Stir in clams, salt, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes. You can buy the minced clams in 6.5 ounce cans, so buy 8 of them.

    Dazed Dijon Salmon

    Ingredients
    1/4 cup cannabutter
    3 tablespoons dijon mustard
    1 1/2 tablespoons honey
    1/4 cup dry bread crumbs
    1/4 cup finely chopped pecans
    4 teaspoons chopped fresh parsley
    4 (4 ounce) salmon fillets
    1 pinch salt
    1 pinch cracked black pepper
    1 lemon

    Directions
    Preheat oven to 400º F. In a small bowl, stir together melted cannabutter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

    Stoned Garlic Clams

    Ingredients
    50 small clams
    2 tablespoons extra virgin olive oil
    6 cloves minced garlic
    1 cup white wine
    2 tablespoons butter
    1/2 cup chopped fresh parsley
    1/2 ounce cannabis

    Directions
    Wash clams to remove any dirt or sand. In a large pot, heat oil over medium heat. Add finely ground cannabis and simmer for 5 minutes, strain, and return oil to pot. Add garlic and saute for 1 minute, or until tender. Pour in the white wine and bring to a boil. Reduce mixture until it has reduced to half its original volume. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

    Part 18 - Soup


    Pot Soup
    1 can condensed beef broth
    3 tablespoons grass
    3 tablespoons lemon juice
    1/2 can water
    3 tablespoons chopped watercress

    Combine all ingredients in a saucepan and bring to a boil over
    medium heat. Place in a refrigerator for two to three hours,
    reheat, and serve.


    Creamy Chicken Soup

    Ingredients
    4 cups chicken broth
    2 cups water
    2 boneless chicken breast halves
    4.5 ounces quick cooking wild rice
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    3/4 cup all-purpose flour
    1/2 cup cannabutter
    2 cups heavy cream

    Directions
    In a large pot over medium heat, combine broth, water and chicken. The chicken should already be cooked and shredded before you add it. Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt cannabutter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

    Corn Chowder

    Ingredients
    1/2 ounce cannabis
    1 chopped white onion
    4 slices diced bacon
    6 ears fresh corn
    2 quarts heavy whipping cream
    1 pinch salt
    1 pinch cracked black pepper

    Directions
    Remove corn kernels from the ears of corn. Saute the bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy. In a medium skillet over medium-low heat, add the heavy cream and powdered cannabis and let steep for 10 minutes. Strain the vegetable matter from the cream and discard. Season with salt and pepper and add the corn, onions, and bacon.

    Egyptian Lentil Soup

    Ingredients
    2 cups dried, hulled lentils
    3 cups vegetable stock
    1 onion
    1 tomato
    3 cloves garlic
    3 tablespoons olive oil
    6 grams cannabis
    2 teaspoons cumin
    1 teaspoon kosher salt
    1 teaspoon black pepper
    lemon wedges

    Directions
    Simmer cannabis in olive oil over medium heat for 5 minutes. Add onions and stir until soft. Add garlic and tomatoes and stir for a minute. Add vegetable stock and lentils. Mix in the spices and bring to a boil. Simmer for 30 minutes or until lentils are soft. Serve with lemon wedges.

    Stoned Tomato Soup

    Ingredients
    3 grams cannabis
    1/8 cup olive oil
    1 cup grape tomatoes, chopped
    1 pinch raw sugar
    1 teaspoon kosher salt

    Directions
    In a pyrex bowl over a pot of water, heat olive oil and cannabis for 30 minutes. Add chopped grape tomatoes, sugar, and salt. Remove from heat. Using a food processor, blender, or stick blender, blend the mixture until desired consistency. For an added touch, mix in a splash of soy or rice milk. And to really keep it in the family, mix in some hemp milk!

    Pot-tato Soup

    Ingredients
    6 medium potatoes, sliced
    2 diced carrots
    6 diced celery stalks
    2 quarts chicken broth
    1 chopped onion
    6 tablespoons cannabutter
    6 tablespoons flour
    1 teaspoon kosher salt
    1 teaspoon black pepper
    1 1/2 cups milk

    Directions
    Cook potatoes, carrots, and celery in chicken broth for 20 minutes, or until the potatoes are fork tender. Drain and reserve liquid. Saute onion and butter over medium heat until soft in the same pot you cooked the potatoes and vegetables in. Stir in flour, salt, and pepper. Gradually add the milk, stirring constantly, until thickened. Gently stir in the vegetables and potatoes. Add reserved chicken broth until the soup is of desired consistency. Should serve 8-10 people.

    Part 19 - Vegetable

    Garlic Herb Mashers

    Ingredients
    3-4 large russet potatoes
    4 large garlic heads
    3 tablespoons extra virgin olive oil
    1 tablespoon basil
    1 tablespoon cracked black pepper
    1 tablespoon kosher salt
    1/4 pint heavy cream
    4-6 ounces ricotta cheese
    4 tablespoons sweet butter
    4 tablespoons cannabutter

    Directions
    Wash, peel, and cube the potatoes. Cut the top half-inch off the garlic heads. Add olive oil to the cut heads and sprinkle with basil. Roast in a 420º F oven for 30 to 50 minutes. The garlic is done when tender to a fork. Place potatoes in a large pot and cover with cold tap water. Add salt and bring to a boil. Once the potatoes are fork tender, drain, return to the pot, and mash slightly. Add the butters to potatoes and continue to mash. Add pepper, salt, cream, and cheese and mash until smooth. Squeeze garlic into the mix and whip until smooth.

    Magic Mushroom

    Ingredients
    12 large mushrooms
    1 (6 ounce) package dry stuffing mix
    1 (8 ounce) package cream cheese
    1/2 pound imitation crabmeat
    2 cups cannabutter
    2 cloves garlic
    1 pinch salt
    1 pinch cracked black pepper
    1 pinch crushed red pepper

    Directions
    Brush the mushrooms off of any dirt and remove the stems, do not clean them off in water. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems. Prepare chicken flavored dry stuffing mix according to package directions. Preheat oven to 350º F. In a medium saucepan over medium heat, melt cannabutter. Mix in garlic and cook until tender, about 5 minutes. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the cannabutter and garlic. Season with salt, pepper, and crushed red pepper. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

    Part 20 - Miscellaneous Recipes



    Grower's Guacamole
    The dip that calls for the best, stickiest, most resinous, bud possible. The bud needs to be powdered beforehand (a coffe/herb grinder works great for this).

    Ingredients:
    1 ample avocado, smashed
    1 tomato, chopped
    1 green onion, chopped
    1 garlic clove, pressed and chopped
    cilantro, chopped finely
    lime juice, fresh is best
    cumin, to taste
    cayenne, a pinch
    salt, a dash
    1 mango (optional)

    Method:
    All this is mixed together and to taste, so measurements are pretty useless. The resin binds with the oil in the avocados for a rockin' stoner dip that is best with blue chips (the color combo is lovely when your buzz is coming on).


    Stoned Thai Chicken Pizza
    A sure to please recipe that packs a punch!
    Note: when choosing the sensimillia to use in this particular recipe it is key to choose a savory smelling flower rather than a floral or fruity flower! And yes hash is an acceptable substitute!

    1 pizza dough, any brand
    1/2 cup duck sauce or plum sauce
    1/2 teaspoon crushed red pepper flakes
    1 package (2 cups) shredded provolone or Monterey Jack cheese
    1/2 red bell pepper, thinly sliced
    1/4 cup fine ground Sensimillia flower (save about 2 tsp. for garnish)
    1 tablespoon medicinal marijuana oil
    2 tablespoons soy sauce
    1 rounded tablespoonful peanut butter
    2 teaspoons hot sauce
    2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
    4 chicken breast cutlets, 1/2 pound
    2 tablespoons honey
    2 tablespoons rice wine vinegar or cider vinegar
    1/4 seedless cucumber, peeled and cut into matchsticks
    4 scallions, chopped
    1 cup bean sprouts, a couple of handfuls
    Palm full cilantro leaves, chopped
    1/4 cup chopped peanuts, 2 ounces

    Preheat oven to 425 degrees F.
    Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
    Preheat a grill pan over medium-high heat. Combine medicinal marijuana oil, ground sensimillia flower, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
    While chicken cooks, in a separate bowl mix honey and vinegar and add the cucumber. Turn to coat evenly.
    Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts and additional sensimillia. Cut into 8 wedges and serve.


    Harvest Holiday Tincture
    A multi-purpose medicinal concentrate.
    Use as concentrated medicine by using eye dropper orally
    or use as a holiday enhancer in tea, smoothies, salad dressings, baking or anything else you can imagine!

    1 PC. Large Mason Jar
    3 cups Alcohol-Everclear or Bacardi 151
    1/2 to 1 oz. Cured ground Sensimillia Flower
    1/2 cup Honey
    1 tbs Rosemary ( Fresh or Dried)
    1 tsp. Ground Ginger
    3 PCs. Cinnamon Sticks
    1PC. Star of Anise


    In a Large Mason Jar combine Alcohol and Sensimillia Flower. Place lid on Mason Jar and shake vigorously for 30 seconds, place in freezer for 48 hours; shaking every 12 hours or so.

    After 48 hours in the freezer strain off solid flower matter from tincture base liquid.

    In medium sauce pan heat the alcohol, that has been strained, Rosemary, Ground Ginger, cinnamon stick and Star of Anise on LOW allowing the alcohol to evaporate and the Medicinal resins to concentrate. *Note: the alcohol vapors that will cook off can be very dangerous allow for proper ventilation and do not rush the process LOW is hot enough.

    When mixture has reduced by 1/3, about 2 cups remaining in pot, stir in honey and remove pot from heat. Allow the liquid to cool at room temperature stirring occasionally to allow extra alcohol vapors to escape the mixture. When cooled strain out the Cinnamon and Anise.
    Now the Tincture is ready for use.

    Pour unused tincture back in mason jar and store in the freezer for later use.


    Acapulco Green
    3 ripe avocados
    1/2 cup chopped onions
    2 teaspoons chili powder
    3 tablespoons wine vinegar
    1/2 cup chopped marijuana (grass)

    Mix the vinegar, grass, and chili powder together and let the
    mixture stand for one hour. Then add avocados and onions and mash
    it all together. It can be served with tacos or as a dip.


    Chili Bean Pot
    2 lbs. pinto beans
    1 lb. bacon, cut into two-inch sections
    2 cups red wine
    4 tablespoons chili powder
    1/2 clove garlic
    1 cup chopped grass
    1/2 cup mushrooms

    Soak beans overnight in water. In a large pot pour boiling water
    over beans and simmer for at least an hour, adding more water to
    keep beans covered. Now add all other ingredients and continue to
    simmer for another three hours. Salt to taste. Serves about ten.
     
  2. WOW,What a list.

    I have been reading allot on the canabutter makin too and have some input.
    I have read that the canibinoids are fat soluble makin REAL butter a must as margarine has no fat and much of the THC will become lost in the waste water instead of actually going into the fat(real butter).

    Also a grape press or centrifugal juicer will draw 99% of the liquid out of the green material with a minimum of work when makin a large amt.;)

    Great list man,im gona make a lil book so din din will become more enjoyable too.:eek:
     
  3. I have all of the recipes split up into sections in my blogs too. Thanks bud!
     
  4. Dude really,Thats one hella list!!+rep bro!!:eek:
     
  5. WOW dude, I'm going to be doing a lot of cooking thanks to you! +rep
     
  6. hooooooly shit thats a HUUUUGE list. Tons of great ideas to try. +rep! :cool:
     
  7. Nice list +rep
     
  8. good list but i kind of skiped through it. is there anything you can do with leafs?
     
  9. If you're talking about trim leaves then yes, that is what the butter recipe is for. You can also make hash with them.
     
  10. how is that supposed to work?
     

  11. The melted cheese will solidify in the refrigerator and make some pretty good almond cheese bacon nut balls. good stuff.
     
  12. cool shit man
    thanks
    + rep
     
  13. Glad everyone is enjoying :) How've these been working out for y'all?
     
  14. Iv still yet to make anything but when i do i will use dank buds.:eek:
     
  15. Per person, one large steak. Take a handful of fresh bud, chop it with a chef knife and spread onto the steak. Then hammer the bud into the meat with one of those meat tenderizer things. Roll the flattened meat up, skewer it with a few cocktail sticks to keep it together, place into a casserole dish. Dissolve a stock cube in red wine, pour over the meat, cover with the top half of the casserole dish. Cook in a medium oven until tender.
     
  16. How does one make canna-oil? I know about butter, but have never heard of someone infusing cannabis with oil.
     
  17. Cannabis Pizza

    Ingredients
    1 oven-ready pizza
    1 ounce cannabis
    1 cup mozzarella cheese

    Directions
    Using a coffee grinder, grind the cannabis to a fine powder. Sprinkle cannabis evenly over pizza and cover with cheese. Follow the directions on the package of the pizza, but turn the temperature down by 25º F and cook a couple minutes more than recommended.



    is it really that simple?
     
  18. You would make oil the same way as making butter. You would put your oil into your crock pot, put your trim/bud in the oil and set on low for 16-36 hours.


    Yes. It is really that simple. Works very well. Also works if you make your own pizza dough, you put the ground herb in the crust before baking.




    Has anyone actually tried any of these recipes yet? Any success stories back? I've tried most of them so I know they work for me, what about y'all?
     
  19. wow, i would have broken that into a few posts


    so many recipes
    yumyum:D
     
  20. Not only is the oil good in recipes but it's nice to use topically, on sore or achy body parts. It smells initially but after you rub it in the smell goes away. If you don't like the smell, you can always add in some smelly herbs like lavender, peppermint, etc.
     

Share This Page