Gather your equipment and measure your ingredients. If you haven't already, Prepare your cannabutter.
Line two baking sheets with parchment paper. Set aside.Drop the cookie mix by the spoonful onto the reserved parchment paper. Allow the cookies to harden for 30 minutes in the refrigerator or up to 1 hour at room temperature.
In a large saucepan over medium heat, combine the cannabutter or oil, sugar, milk, and coca powder.Bring the mixture to a rolling boil. Allow the mixture to cook for 60-seconds, stirring frequently. Turn off the heat.Add the oats, peanut butter, and vanilla extract to the pan. Stir well, until all ingredients are well combined. Then fold in the marshmallows.
Drop the cookie mix by the spoonful onto the reserved parchment paper. Allow the cookies to harden for 30 minutes in the refrigerator or up to 1 hour at room temperature.
Start by patting your chicken breast with a paper towel – this reduces moisture on top, and allows for the spices and butter to stick.
Slice your chicken breasts into pockets – not all the way through, and do this length-wise. Place them on a parchment paper lined cookie or baking sheet.
Set the oven to 350 C to heat up.
Place cream cheese, jalapeno, dill, lime juice, room temp cannabis butter, and spices in a bowl, and mix until fully combined.
Open the chicken pockets, and spread the mixture inside. Save some to spread on the outside of the chicken too, and save a little for dipping when the chicken is done. Drizzle olive oil over top and pop in the oven, uncovered.
Bake in the oven for about 20 minutes, serve immediately and enjoy!
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Mix the cumin, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl.
Completely cover tenderloins with the seasoning mix by rubbing it in. There should be an even layer of seasoning over the meat.
On medium heat, using a pan add canna-olive oil brown pork evenly on all sides. About 1-2 minutes on each side. If using two tenderloins, only cook one at a time.
With both pieces of seared pork, place the in a crockpot, add the mojo marinade, the juice of 1 lime, 2 tbsp Canna-oil, and 1 cup of cilantro. Slow-cook for 4 hours.
Once the pork is done, allow it to rest for 10 minutes. Shred pork with a fork, and let it sit in the juices for another 10 minutes cover pot.
In a dry pan on medium heat, add tortillas to brown on both sides.
Add shredded pork to tortilla and top with raw chopped white onion, cilantro, avocado, and fresh lime juice and serve.
For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown about 3 minutes. Slowly whisk in 1 cup of the cannabis milk and then whisk in the remaining 1 cup cannabis milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
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As always, happy canna-cooking and enjoy baking to get baked!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
