This very popular Cannabis Gummies recipe from RuffHouse Studios using marijuana Infused Coconut Oil will do the trick!

Cannabis Infused Gummies Recipe

⅛ oz Cannabis flowers

½ tsp Sunflower/ Soy Lecithin

Coconut Oil

Water

oz Unflavored Gelatin

pack 6 oz Jello (any flavor)

Weed Gummy Bears

Here’s a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you’re sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.

Spicy Butternut Squash Pasta With Spinach

Kosher salt

olive oil,

butternut

cumin (see Tip)

red-pepper flakes, plus more as needed

penne or other tubular pasta

low-sodium vegetable broth (or water)

Parmesan

baby spinach

mozzarella,

jalapeño, sliced into rounds

flat-leaf parsley and tender stems, roughly chopped

Bring a large covered pot of heavily salted water to a boil.

Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.

Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn’t stick together.

When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.

Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.

Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

Our gift to you: make-ahead French toast!

Bacon French Toast Bake

eggs

half-and-half

Gruyere cheese (about 8 oz.)

maple syrup

cinnamon

bacon, chopped

A simple and quick way to make cannabis tincture at home without the need of infusing for months.

Quick And Easy Cannabis Tincture

Ounce Cannabis (decarbed)

Cups Everclear (or other high proof alcohol)

Place the decarbed cannabis in a plastic bucket

Crush the plant material using a stick of clean, untreated wood or any other similar device.

Continue to crush the cannabis, while adding 1 cup everclear until the plant material is completely covered and soaked. Stir the mixture for about three minutes. As you stir the mixture, the cannabinoids will begin dissolving off the plant into the solvent.

Strain the solvent mixture into another bucket. At this point, you have stripped the material of about 80% of its THC.

Repeat this process for the second wash. Again add 1 cup everclear to the plant material and work for another three minutes to extract the remaining THC.

Strain this new solvent mix into the bucket containing the first mix that was previously separated.

Discard the twice washed plant material.

Pour the solvent mixture through a coffee filter into a clean container.

Boil the solvent off in a safe environment. A rice cooker will boil the solvent off nicely. CAUTION: the solvent is flammable and the vapors toxic. Avoid stove-tops, red-hot elements, sparks, cigarettes, and open flames as the fumes can be extremely dangerous.

Add solvent to rice cooker  and turn on heat. Make sure you are in a well-ventilated area and set up a fan to carry the solvent fumes away. If you can complete this step outside.

Continue to add mixture to cooker as the solvent evaporates until you have added it all to the cooker.

Continue to reduce the liquid until you have roughly 1 cup liquid left.

Place in a container or jar and let stand for at least 24 hours.

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

broccolini

grape tomatoes

red onion

lemon

cumin

red pepper flakes

black pepper

feta

orzo

basil

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Weed gummies are very easy to make and they provide the perfect little bite-sized and delicious way to dose. They are easy and quick to make.

Weed Gummies

cannabis-infused coconut oil

water

gelatine

½ teaspoon sunflower or soy lecithin

Magical Tincture

Decarboxylated Botanicals, per cup of Alcohol

Grain Alcohol; minimum 150 proof (75% ABV)

glycerin

CAUTION:

Place all of the ingredients into the Magical Butter machine and secure the lid.

Set your temperature to 130°F and then press the 4 HOUR TINCTURE button. You can also use the 8 HOUR button for a stronger flavor and deeper intensity.

After the cycle is complete, unplug the unit and remove the head of the appliance.&nbsp;

Grab a large bowl or measuring cup and secure your Purify Filter bag in it. Put on your&nbsp;Magical Glove, and pour the contents slowly through your Purify Filter, squeezing gently to get all of your extraction.

Add your tincture to a dark glass bottle, or other opaque container, and store in a cool, dark place.

This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!

Utica Chicken Riggies

butter

lbs chicken breasts (I usually use three to four chicken breasts)

baby bella mushrooms, sliced

green pepper, chopped

-2 jarred hot pepper, chopped

onions

chicken bouillon chicken bouillon cubes

tomato sauce

heavy cream

paprika

parsley

salt and black pepper

red pepper flakes (if you want it hot)

black olives, sliced

In a large pot melt butter and then add chicken.

Cook chicken over medium heat just until they begin to turn white.

Add mushrooms to chicken and cook for 5 minutes.

Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).

Add water, bullion, tomato sauce, heavy cream, and spices.

Bring to a boil, cover and simmer for 20 min, stirring occasionally.

In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.

Add corn starch to sauce, stirring continuously until it thickens.

If it is very runny just let stand to thicken.

Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Did you notice there is NO cornstarch in the ingredient list? Don&#039;t bother with it, you don&#039;t need it. It is ***essential** you salt your pasta water before cooking, or this dish will be too bland. How much salt to add to the water? The water should be as salty as ocean water. This recipe is PERFECT. You can leave out the olives if you wish and it&#039;s still amazing.

The Hairy Bikers’ take on sausage casserole makes a wonderfully warming and filling dish, and it freezes brilliantly. 

Each serving provides 423 kcal, 23.5g protein, 16g carbohydrates (of which 9.5g sugars), 28.5g fat (of which 10g saturates), 4.5g fibre and 2g salt.



Hairy Bikers' sausage casserole

1–2 tbsp sunflower oil

pork sausages

rashers rindless streaky bacon,

onions, thinly sliced

garlic cloves, crushed

½–1 tsp hot chilli powder or smoked paprika

tin chopped tomatoes

300 milliliters/10fl oz chicken stock

tomato purée

Worcestershire sauce

dark brown muscovado sugar

herbs

bay leaves

thyme

milliliters/3½fl oz red or white wine (optional)

tin butter beans

rice bread

Cannabis sugar is a great ingredient for when you want to make sweet weed edibles. It also works great if you want to infuse your coffee or tea with THC.

This Is How You Make Cannabis Sugar

sugar

Cannabis tincture

This is how you make Cannabis Sugar

Add 4 cups of sugar into a glass bowl.

Add ½ cup of cannabis tincture and mix well with the sugar.

Line a tray with parchment paper, and even spread the sugar over the parchment paper in a thin layer.

Let stand overnight.

Using a solid object, like a bottle, can or the bottom of a glass, crush up the cannabis sugar to remove the lumps. You can also do this step in a food processor, or blender.

You can also do this step in a food processor, or blender. Store the weed infused sugar in a cool dry place.

https://www.youtube.com/watch?v=C-UDDkyhjXE

Cannabis sugar can be uses for pretty much all recipes that ask for sugar in it. You can also just add some cannasugar to your tea or coffee.

A super simple recipe on how to make cannabis sugar at home.

The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn’t, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese. A drizzle of olive oil and a squeeze of lemon will provide any additional moisture you need.

Blistered Broccoli Pasta With Walnuts, Pecorino and Mint

Kosher salt and black pepper

riccioli, fusilli or other short pasta

walnuts

red-pepper flakes (optional)

broccoli

Pecorino Romano

mint leaves

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.

Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.

Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.

Canna-oil: The Mason Jar Method

cannabis

granulated lecithin

Preheat your oven at 240 F

Grind your herb with a grinder and put in a mason jar, cover with aluminum foil and closes with the metal ring only.

Put in the oven and cook for 40 minutes. Shake the jar every 15 minutes or so. Your cannabis should be toasty and slightly brown. If your cannabis starts to turn dark brown or black, remove it from the oven even if your timers is not finished.

Remove the jar from the even and let it cool down at room temperature before opening.

Decarboxylating

Add the oil and lecithin into the mason jar with the previously decarboxylated cannabis. Stir and close it again with aluminum foil and the metal ring.

Put the mason jar in a crockpot lined with an old kitchen towel. Fill with water until the water is higher than the oil level. If you can, put a lid on the crockpot to reduce water evaporation.

Turn on your crockpot and set it up so that the water is barely simmering. Infuse the oil in the mason jar for 4 to 6 hours. Refill the water as needed.

Strain the cannabis oil while still hot with a tea strainer

Let the oil cool down at room temperature and label the jar with a warning and the oil potency.

Use according to your recipe and enjoy!

Infusion

A RECIPE FOR HOW TO COOK CANNED COLLARD GREENS

HOW TO COOK CANNED COLLARD GREENS

bacon

onion (chopped)

garlic

28 oz can of collard greens (drained well)

tsp white granulated sugar

tsp hot sauce (like Franks or Texas Pete)

tsp white vinegar

Salt and pepper

In a medium sized sauce pot over medium heat, add the cut up slices of bacon and allow those to cook till crispy.  Do not pour off the bacon grease.

Add the onion and garlic and allow to cook till fragrant and softening (about 3 minutes).

Pour in the drained can of collard greens, water, sugar, hot sauce and vinegar and stir well.

Stir frequently and continue to heat over medium heat until heated through.

When heated through, the greens are ready to serve, taste first and add salt and pepper until you are satisfied with the taste.  If they taste bitter at all, add more salt. Add more hot sauce, per your tastes.

https://embed.mediavine.com/videos/vow6yrbotfiarrpolchd

This is a video about how to cook canned collard greens.

How to cook Canned Collard Greens

“Is there a substitute for the Shaoxing wine?” is one of the most common questions we get on the blog. While we consider it an essential ingredient in many recipes, here are our recommended Shaoxing wine substitutes if you can&#039;t locate it, or choose not to consume alcohol.

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