Cooking with Cannabis

Hello Everyone !

As we are getting into the holiday seasons, I thought it would be fun to share some recipes and techniques on cooking with cannabis.

I have made budder and homemade cookies before as must of us probably have.

I’m interested in learning more ways to infuse into more meals and other forms of foods or drinks !

Feel free to share your experience, knowledge or techniques on infusing or fun and tasty recipes you may have !

I’m thinking of starting with some Buffalo Chicken Wing Dip to bring to a football party :football::shallow_pan_of_food:

I have a good amount of Kief and Hash but I’ve never cooked with either before :thinking:

Let’s have some fun discussing different ways and recipes for all the stoney foodies and out there !


Great idea. I the perfect person would be @MadamCalamity she has some insiders


@blackthumbbetty has some recipes


I’m planning on making mini pumpkin cheesecakes for thanksgiving.

Here is the recipe


3/4 cup crumbled graham crackers
3 tbs budder


8oz cream cheese
1/2 cup sugar
1/2 cup pumpkin purée
1 egg
1tsp vanilla extract
1/2 teaspoon ground cinnamon
1/2 tap ground ginger
1/4tsp ground nutmeg
1/8tsp ground clove
And of course cool whip or whip cream if desired

Preheat oven to 350 degrees F. Butter six 1/2-cup sized ramekins. Or line 7 or 8 muffin tins with paper cupcake liners.

Melt the cannabutter and mix with the graham cracker crumbs. Use your fingers to press a layer of the crust mixture over the bottom and about halfway up the sides of each prepared ramekin. Prebake the crusts for 5 minutes. Remove from oven while preparing the filling.

In a large bowl, use an electric mixer to beat the cream cheese and sugar until well mixed and fluffy. Beat in the pumpkins egg, vanilla, and spice, mix until just mixed, do not over beat.

Fill each ramekin or muffin cup about 2/3rds full.

Bake 30 to 35 minutes or until set with a slightly jiggly center and puffed around the edges. Cool completely in ramekins or muffin tin, do not worry if center sinks.

Let cool then enjoy!


:drooling_face::drooling_face::drooling_face::drooling_face::drooling_face::drooling_face::ok_hand::ok_hand::ok_hand:. Thank you mam.


Np sir! Thanks for the tag!


Can’t wait 4 the others recipes you will have or others in here.

@Missesgrowfairy might have some herself


Thank you everyone for tuning in

@MadamCalamity Pleasure to meet and your recipe sounds delicious !

I have never cooked with Kief but after some quick researching on how to decarb Kief, I plan to give this recipe a go !

Kief Infused Buffalo Chicken Wing Dip


(2) Diced Chicken Breasts
(2) Cups Shredded Cheddar Cheese
(2) 8 oz. Cream Cheese
Bleu Cheese Dressing
Frank’s Buffalo RedHot
1/2 Stick of Kief Budder

Cooking Instructions

Cook both chicken breasts about half way in a pan.

Dice chicken once halfway cooked into desired sized pieces, I prefer tiny to make it easy for dipping.

In a separate pan or crockpot - add both packages of cream cheese and begin melting down.

As cream cheese melts - begin to add the Kief Budder, Bleu Cheese and Buffalo sauce to taste.

Stir in chicken and about a cup of shredded cheddar.

Once entirely stirred, add another cup of shredded cheddar over the top.

Bake at 350 for 15-20 minutes until cheese is melted on top or serve in crockpot once cheese is melted.

Decarbing Kief or Hash Instuctions

Preheat oven to 300 degrees.

Add Kief or Hash into an oven safe container with a lid.

Heat in oven for 7 minutes with lid on.

Allow to cool with cover on.

Once cooled Kief or Hash is decarbed and ready for cooking

Kief or Hash Budder Recipe

One pound of butter.

One gram of decarbed Kief or Hash.

Melt butter in a pan, stir in Kief or Hash until dissolved.

Allow Budder to cool or freeze for later use.

This will be my first time cooking with Kief and I will keep everyone posted with my results !


Nice to meet you as well! I definitely gotta try those wings!


We made a huge batch of Weed infused Cooking Oil with the MB2 machine. I have put it in recipes that call for OIL and my wife and I ate some chicken breasts with noodles and it said to use two tablespoons of olive oil we used THC Oil.


I’ve made several batches of oil over the last year and all kinds of cookies and gummies but I never wanted to throw away the pulp that was left behind so I started freezing it after squeezing out the oil and it works great in salsa. I’ll cheat and use a jar of mild salsa from the store as a base but add in chopped mango or pineapple, extra tomato, onion and lime, my coworkers loved it, they all got pretty messed up… I didn’t tell them to eat the whole jar in one sitting lol, next time they’re getting baby food size jars! :joy:


:rofl::rofl::rofl: had every 1 at work lost


A Levo2 is your buddy for edibles. Best machine i have to infuse. I infuse coconut oil for cooking but can make almost anything. It will decarb for you also.


Insta pot works great too🤘


I just got a Levo have some dry ice hash. Going to decarb then make butter. Then cinnamon rolls!


Yes I wondered that the pulp left over from making RSO oil. I used Ninja to blend and chop and grind the pulp which made the pulp very dry and I thought about using it in baking ,cooking ?

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Just need your address and I’m there. :rofl:


Im not exactly sure RSO oil is cause I stick with butter or coconut oil, it’s plant matter so I don’t put it in my cookies but a fudge brownie might be alright, I’d probably try and use it more savory like in the salsa or with taco meat or a rice or something, maybe spice it up with some cornbread stuffing for thanksgiving. When you’re baking you want nice clean measured ingredients and the pulp throws that off in my opinion.

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Hope you love that levo retirementjob. I am infusing a pound almost of shake and popcorns as i type. Had to decarb in oven have so much…:slight_smile: . Running 3 double runs for 2cups at a time. Have the extra container for infusing and filling each 3 times for 2 cups. Not sure how much total will be but gonna have to be carefull. The oil will be crazy potent. Going to have to eat a teaspoon of it and see where it goes. This will be an all night job.


RSO is Rick Simpsons Oil. This is mostly used to treat pain and illnesses.

I’m sure there are many products out there that do all the work for you at this point.

I’m old school and enjoy doing the work myself. I feel especially while cooking with Cannabis, it’s important to be able to control the process and dosages as much as possible.

I’d like to keep this thread to discuss different processes, techniques and recipes rather than comparing machines and products.

As we all know, anytime we cook with the herb it’s best for it to be decarbed.

From there, all that’s needed is a fatty carrier which most people have always chosen Butter. As someone already mentioned, another fatty substance easy to infuse is Coconut Oil.

I’ve watched shows where they cook with Flower, Kief, Tinctures, Hash, you name it.

Infusing is not always necessary. If there is enough fatty substance within the recipe, it can infuse while cooking.

For example cooking bacon, you can just sprinkle some Kief over top while cooking and the fat within the grease will infuse the bacon.

We could all do our research and quickly figure out the basic ways and latest products. I’m interested in learning some old school ways, techniques, recipes and ways to cook that no one else is thinking about !

Let’s get creative and keep it all fun and educational !