Oregon Caregivers Association
Recipes-Snacks
On this page we share recipes. Some of these are sent in from our
visitors and members and others are favorites of our staff, families and
friends. If you have a favorite recipe you would like to share, please use
the Contact form and email it to us. We will review it and post it on the
website...thanks.
visitors and members and others are favorites of our staff, families and
friends. If you have a favorite recipe you would like to share, please use
the Contact form and email it to us. We will review it and post it on the
website...thanks.
Snacks
POTCORN
Ingredients
3 tablespoons Vegetable Oil
1/2 cup Popping Corn
1/8 ounce Cannabis
INSTRUCTIONS
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.
NOTES
You can always use microwave popcorn, but you’ll have to use
Cannabutter as a topping. Top your finished popcorn with Cannabutter
to give it an extra punch.
Top
Cheesus Christ
Ingredients
1/2 cup of marijuana butter
1 cup of whole wheat or regular flour
1 cup of old aged cheddar
1 tsp. of curry powder
1 large egg yolk
1 large egg white (beaten)
Toasted sesame or hemp seeds
Mix flour and butter thoroughly. Add cheese and curry powder, mix. Stir
in egg yolk. Shape into balls. (Use about 2 tsp to form each ball.) Dip
top of balls into egg white bowl. Dip into sesame/hemp seed bowl. Bake
on ungreased cookie sheet for 15 min @ 375 degrees. Makes 30.
Top
Refried Reefer Bean Dip
Ingredients
1 cup dried pinto beans
1/4 cup hash infused olive oil
1 clove garlic, minced.
Soak pinto beans overnight in large pot of water. After soaking, boil for
twenty minutes. Drain. Heat oil and garlic on medium heat until garlic
begins to brown. Remove from heat and add beans. Mash beans and
oil mixture until beans reach desired consistency. Reheat beans until
warm. Serve with chips or with Mt. Mateo Dip.
Top
Glorious Guacamole
Ingredients
3 ripe avocados
1/2 cup chopped onions
1/2 cup chopped tomatoes
2 teaspoons garlic powder
2 tablespoons wine vinegar
1 tablespoon lemon juice
1/2 cup chopped marijuana (grass)
Mix the grass, vinegar, lemon juice and garlic powder. Let the mixture
stand for one hour. Add avocados and onions and mash it all together.
Mix in tomatoes. Use with Mt. Mateo Dip.
Top
Baked S'mores
Ingredients
3/4 cup light corn syrup
4 tbsp pot butter
1 pkg. (11.5 oz.) milk chocolate morsels
1 tsp. Vanilla
12 oz. Pkg. Graham cracker cereal
3 cups miniature marshmallows
Grease rectangular pan, 13 x 9 x 2 inches. Heat syrup, butter and
morsels to boiling, stirring constantly. Remove from heat; stir in Vanilla.
Pour over cereal in bowl; toss until coated. Fold in marshmallows, 1 cup
at a time. Press in pan with buttered back of spoon. Let stand 1 hour.
Cut into 4 inch squares. Makes 12 squares.
Top
Top
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.
POTCORN
Ingredients
3 tablespoons Vegetable Oil
1/2 cup Popping Corn
1/8 ounce Cannabis
INSTRUCTIONS
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.
NOTES
You can always use microwave popcorn, but you’ll have to use
Cannabutter as a topping. Top your finished popcorn with Cannabutter
to give it an extra punch.
Top
Cheesus Christ
Ingredients
1/2 cup of marijuana butter
1 cup of whole wheat or regular flour
1 cup of old aged cheddar
1 tsp. of curry powder
1 large egg yolk
1 large egg white (beaten)
Toasted sesame or hemp seeds
Mix flour and butter thoroughly. Add cheese and curry powder, mix. Stir
in egg yolk. Shape into balls. (Use about 2 tsp to form each ball.) Dip
top of balls into egg white bowl. Dip into sesame/hemp seed bowl. Bake
on ungreased cookie sheet for 15 min @ 375 degrees. Makes 30.
Top
Refried Reefer Bean Dip
Ingredients
1 cup dried pinto beans
1/4 cup hash infused olive oil
1 clove garlic, minced.
Soak pinto beans overnight in large pot of water. After soaking, boil for
twenty minutes. Drain. Heat oil and garlic on medium heat until garlic
begins to brown. Remove from heat and add beans. Mash beans and
oil mixture until beans reach desired consistency. Reheat beans until
warm. Serve with chips or with Mt. Mateo Dip.
Top
Glorious Guacamole
Ingredients
3 ripe avocados
1/2 cup chopped onions
1/2 cup chopped tomatoes
2 teaspoons garlic powder
2 tablespoons wine vinegar
1 tablespoon lemon juice
1/2 cup chopped marijuana (grass)
Mix the grass, vinegar, lemon juice and garlic powder. Let the mixture
stand for one hour. Add avocados and onions and mash it all together.
Mix in tomatoes. Use with Mt. Mateo Dip.
Top
Baked S'mores
Ingredients
3/4 cup light corn syrup
4 tbsp pot butter
1 pkg. (11.5 oz.) milk chocolate morsels
1 tsp. Vanilla
12 oz. Pkg. Graham cracker cereal
3 cups miniature marshmallows
Grease rectangular pan, 13 x 9 x 2 inches. Heat syrup, butter and
morsels to boiling, stirring constantly. Remove from heat; stir in Vanilla.
Pour over cereal in bowl; toss until coated. Fold in marshmallows, 1 cup
at a time. Press in pan with buttered back of spoon. Let stand 1 hour.
Cut into 4 inch squares. Makes 12 squares.
Top
Top
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.
Photos
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