MUNCHIES!!!

   I LIKE TO COOK, I HAVE FOUND SOME EASY INTERESTING RECIPES, MORE COMING SOON!! IMAGINE GETTING THE MUNCHIES FROM EATING DINNER  AND DESSERT!?! YOU CAN SAMPLE ALL DAY.... COOK, EAT,TELL THE KIDS TO CLEAN UP THE KITCHEN LOL,ENJOY!!!          Marijuana Milk (AKA bhang) Recipe:  Ingredients:

Milk:4 cups (1 quart)
Leaf Matter: As many leaves as you can fit in 4 cups of milk.
Directions:
Carefully boil milk and leaves for about an hour. Potency will vary depending on the amount and quality of leaves used.  This method seems to work better than the butter and the high comes on MUCH faster.  Typical dose is 1/4 cup milk mixed with chocolate milk.
Depending on your experience level a good first dose of milk is 1/4 cup but it can range from 1 tablespoon to 2/3 cup.
Milk Ideas: Pudding(one of my favorites), Shakes, Pancakes, etc.

      How to make Cannabis Butter

Ingredients : 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.

      
      
    
   
    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.
    CHOCOLATE BUDS


Start with Hershey's Premium Baking Bar Unsweetened Chocolate. On the back is a recipe for brownies which includes;1 cup butter 4 squares of chocolate 2 cups sugar 4 eggs 1 cup of flour  vanilla extract Start with dry hemp leaves and grind them in a coffee grinder to a fine powder. Put in a measuring cup until 3/8 C of "green flour" is made. Fill to the 1 cup mark  with regular flour. Proceed with recipe on box: Heat oven to 350 F, Grease 13x9x2 (inch) pan. Heat butter and chocolate and stir with wooden spoon until smooth. Stir in sugar. Add eggs one at a time. Add vanilla extract and stir in flour mixture. Add nuts if desired (a very nice touch I think) and bake for 40 minutes. It seemed to take 10 minutes longer than the box suggested (30 minutes) to be completely baked through. Makes 3 dozen brownies. Eat one or two and wait a while, you are sure to smile Eat three or four you will find the floor   BIRD STUFFING
Ingredients;
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 BREAD
Ingredients;
1/2 cup canabutter
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bannanas
2 cups sifted flour
1/2 cup chopped grass
1/2 teaspoon salt
1 cup chopped nuts

Mix the canabutter and sugar beat eggs, and add to mixture. Seperately mix bannanas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingredients together. Bake for 1 1/4 hours at 375 degrees.

       Hash Oil Honey

1 tablespoons ghee (or butter or vegetable oil) for every gram of hash oil to be combined
1.25 dl honey for every gram of hash oil

Heat the ghee at a low temperature and mix in the hash oil. Stir in the honey over heat until thoroughly blended. Pour into a jar while still hot. Allow to cool and cap.

One teaspoon of this honey is usually sufficient for a high.

 
 

      HEMP SEED TREATS

2 tbsp sucanat (organic cane sugar)
1 tbsp water
1/8 cup maple syrup
1/2 cup brown rice syrup
1 cup hemp seeds
1 cup sesame seeds
1 cup sunflower seeds
1/4 cup chopped cashew nuts

Use a double boiler. In top pot mix first three ingredients until sucanat has dissolved, Add brown rice syrup,seeds and nuts Mix well until seeds are coated with sweetener Pour into baking pan and press flat Refrigerate overnight Cut into squares before serving.       SPAGHETTI SAUCE
1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped grass
1 pinch pepper
1 can (6 oz.) water
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt

Mix in large pot, cover and simmer with frequent stirring for two hours. Serve over spaghetti.

  

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We support sustainable agriculture, family farms and organic practices that produce healthy, environmentally friendly food Marijuana Meatballs

1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
5 tablespoons weed
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.

          FUDGE  
Fudge is a delicious combination of sugar, butter, milk and flavorings such as chocolate, maple, peanut butter, white chocolate, butterscotch, walnut or even pumpkin. The tricky part of making fudge is combining these items and cooking them properly to make a smooth, creamy, firm but pliable finished product. It will have a slight Marijuana taste. Fudge is a favorite for gift-giving. Learn how to avoid grainy, crystallized fudge and make batches of several different flavors for your next holiday gathering. Secrets to Success

The primary tip for good fudge is to follow the directions exactly: candy-making is the most precise of the pastry arts. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before proceeding to the next step. Add each ingredient in the order listed by the recipe. Don't attempt to achieve smooth fudge with vigorous stirring after it's reached the soft-ball stage: stirring at the wrong time can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.
   Method

Once the fudge reaches soft-ball stage 240 degrees F (115 degrees C), do not stir it or even shake the pan until it has cooled to about 110 degrees F (43 degrees C). When pouring the fudge from the saucepan to the serving pan, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk.        Equipment

For best results, use a heavy, high-sided saucepan that holds about twice the volume of your candy recipe. A heavy pan is less likely to cause scorching, and the extra room will help prevent boil-overs. You can also save yourself a lot of frustration by having an accurate candy thermometer before you attempt your first batch of fudge. Candy making is a very precise activity. External factors--the temperature of your stove, the type of pan, the temperature of your kitchen and the weather--affect cooking times, but the candy's temperature is always the best measurement to gauge doneness.
    Be Prepared

Do all your preparation and gather all your equipment before beginning; once you start making fudge, you can't stop in the middle without the risk of ruining the batch. So before you turn on the stove, you should butter the pans, measure the ingredients, and test the candy thermometer. Test the candy thermometer by boiling a pan of water, inserting the thermometer, and ensuring that it reads 212 degrees F (100 degrees C).

Follow the directions faithfully and use good equipment: your fudge should be a sweet success every time.
     Fudge

Ingredients:
2 (1 ounce) squares unsweetened baking chocolate
1 tablespoon cannabutter
1 cup bahng
2 cups white sugar
1 pinch salt
1 teaspoon vanilla extract
Directions
1)Butter a 9x9 inch dish.
2)In a medium saucepan over medium heat, combine chocolate, butter and milk. Bring to a boil and let boil 1 minute.  3)Stir in sugar and salt until dissolved. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms asoft ball that flattens when removed from the water and placed on a flat surface. 4)Remove from heat and stir in vanilla. 6)Let cool 10 minutes. 
7)Beat fudge with a spoon until it loses its gloss. Pour quickly into the buttered dish. Refrigerate 30 minutes, until firm.       Cinnamon Fudge
Ingredients

3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 cup cannabutter
1/4 cup bhang
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
Directions
1)Line an 8x8 inch baking pan with aluminum foil,allowing foil to hang over the edges. 2)Grease the foil. 
3)In a medium bowl combine confectioners' sugar, cocoa and cinnamon. 
4)Heat butter and milk in a medium saucepan over medium heat. 5)When butter is melted stir in vanilla. 6)Remove from heat and stir in sugar mixture and walnuts. 
7)Pour into prepared pan. 8)Refrigerate for 1 hour, or until firm. 
9)Lift foil out of pan. 10)Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.
          Peanut Butter Fudge

Ingredients
2 cups packed brown sugar
1 tablespoon cannabutter
1/2 cup bhang
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon vanilla extract
1 cup creamy peanut butter
Directions
1)Grease an 8x8 inch square pan. 
2)In a saucepan over medium heat, combine the brown sugar,butter and milk.3)Cook until the mixture reaches the soft ball stage(234-240 degrees F,112-115 degrees C). 
4)Combine the cornstarch and water, add to the saucepan and mix well. 5)Remove from heat and beat for 2 minutes. 6)Stir in the vanilla and peanut butter until thoroughly blended. 7)Spread batter evenly into the prepared pan. let cool,then cut into squares and enjoy!      Candy Bar Fudge

1/2 cup cannabutter
1/3 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1/4 cup bhang
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
30 individually wrapped caramels, unwrapped
1 tablespoon water
2 cups salted peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
Directions
1)Grease an 8x8 inch square baking pan. 
2)In a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk.3)Microwave until mixture boils. 4)Stir in confectioners' sugar and vanilla extract. 5)Pour into prepared pan. 
6)In a microwave-safe bowl, microwave caramels and water until caramels melt. 7)Stir in peanuts. 8)Spread mixture over chocolate layer. 
9)In a small microwave-safe bowl, combine semisweet and milk chocolate chips;microwave until melted. 10)Spread over caramel layer. 11)Chill for 2 hours, or until firm.
                                       
German Chocolate Fudge

Ingredients:

2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 1/2 cups white sugar
2 tablespoons cannabutter
(12 oz) 1 1/2 cups bhang
1/8 teaspoon salt
2 cups chopped pecans


Directions:
1)Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl. 2)Combine sugar, butter, bhang and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly. 3)Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans. 4)Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.
     Chocolate Peanut Butter Fudge

Ingredients:
3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa
1/2 cup peanut butter
1 tablespoon butter
Directions:
1)Butter one 9x9 inch pan. 
2)Combine the sugar, evaporated milk and cocoa in saucepan. 3)Stir over high heat until mixture comes to a rolling boil. 4)Lower heat to medium and continue cooking to a soft ball stage. 
5)Remove from heat, add peanut butter and margarine. 6)Beat by hand until creamy; pour into prepared pan. 7)Allow to cool and cut into squares.
       Double Chocolate DiamondsIngredients:
1 cup canna butter
 1/2 cup  Creamy Peanut Butter
 1 cup firmly packed brown sugar
 2 large eggs
 1/2 teaspoon almond extract
1 1/2 cups Pillsbury BEST® All Purpose Flour
 1 teaspoon baking powder
 1/4 teaspoon salt
1 1/4 cups semi-sweet chocolate chips
 1 (11.75 oz.) jar Smucker's® Hot Fudge Microwaveable Ice Cream Topping
 1/2 cup chopped walnuts

Directions:1)HEAT oven to 350°F. Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Coat with no-stick cooking spray. 
2)BEAT canna butter, peanut butter and brown sugar in large bowl with an electric mixer at medium-high speed until creamy. Beat in eggs and almond extract until smooth. Add flour, baking powder and salt. Mix at low speed just until combined. Spread evenly in prepared pan. 
3)BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack while preparing chocolate layer.
4)PLACE chocolate chips in large microwave-safe bowl. Microwave on HIGH 1 minute. Stir. Microwave in 15 seconds intervals until melted and smooth. Stir in hot fudge topping. Microwave on HIGH 15 seconds. Spread over warm baked bars. Sprinkle with walnuts. Chill 1 hour or until chocolate layer is firm. 
5) LIFT bars from pan with foil and place on cutting board. Cut into diamonds by cutting on the diagonal from corner to corner both directions forming a large "X". Beginning at one center cut, make 1 1/2-inch parallel diagonal cuts on both sides. Repeat with other center cut to form diamonds. Store in refrigerator       

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