If you’re like most Americans, you’ve probably set a New Years Resolution to help you live your best life in 2021. 

As the unofficial holiday of stoners and those who occasionally down a weed gummy, 4/20 is a day spent celebrating one thing: the joy of cannabis. Whether you’re a regular user or someone who’s cooped up with some extra weed lying around, these edible weed recipes are here to take your 4/20 to new heights.

If you’ve never made edibles yourself, let this be your introductory guide. Different recipes call for different amounts or variants of weed, so make sure you read all the instructions carefully—preferably before ingesting any other substances, as well. If you follow these recipes correctly, you’ll end up with delicious treats sure to get you flying high before long. Whether you want a sweet treat that you can share with your friends or a cannabis-infused meal all to yourself, you’re sure to find the perfect edible recipe below.

how to make edible -at home

Cannabis-infused oil. Cannaoil

Cannabis-infused oil is going to be the easiest way to turn any recipe into an earth-shattering edible. In just a few steps (as you see in our CBD Oil Recipe below).

Tip: Always, always decarboxylate your weed in the oven, throw it in a saucepan with oil, strain the leftover bud, leaving you with a simple, potent base for cooking.

Ingredients

  • 1/4 Ounce Cannabis/CBD strain
  • 1 Cup Olive Oil/ Coconut Oil
  • 1 tsp of sunflower lecithin

Instructions

  • Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
  • Place in the oven on 240F/115C for 25 to 45 minutes, and then let it cool.
  • Grind your cannabis or Hemp and chop it fine
  • Place the cannabis in a strong mason jar, add oil and 1 tsp of sunflower lecithin
  • Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
  • TIP: U can also add other herbs such as Thyme, rosemary etc for an extra flavor.
  • Strain through Cheesecloth.
  • Let it cool
  • Now you can use the CBD Oil to make CBD edibles or make salves, lotions etc.

Nutrition

Calories: 200kcal | Fat: 20g

Cannabutter

Decadent and versatile, likely any baked goods you’ll want to turn into an edible will be the ideal use for this cannabutter recipe below.

Ingredients

  • 1/4 to 1/2 Ounce Cannabis 
  • 1 cup Butter

Instructions

  • Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
  • Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
  • Grind your dry cannabis or chop it till fine.
  • Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
  • Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
  • Strain your butter through a cheesecloth.
  • Cool down
  • Now you can use the Cannabis Butter (Cannabutter)

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter. The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Cannabis Pasta with Cannabutter

This simple weed penne pasta does not skimp on flavor. Try our cannabis infused penne pasta for an easy to make weed edible.

Ingredients

  • 1/8 Cup Cannabis Butter
  • 2 Cups Cherry Tomatoes
  • 2 Tablespoons Olive Oil
  • Also 2 Cloves Garlic Sliced
  • 2 Tablespoons Fresh Oregano Leaves
  • 2 Cups Chicken Broth
  • 14 Ounces Penne Pasta
  • 1/2 Cup Grated Parmesan Cheese
  • 1/2 Teaspoon Chili Flakes
  • Salt And Pepper To Taste

Instructions

  • Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
  • Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture.
  • Puree tomato mixture with a stick blender until sauce is smooth.
  • Add your Cannabis butter to the sauce.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.
  • Serve the Cannabis Infused Penne Pasta

Nutrition

Calories: 200kcal | Fat: 20g

Spicy Chicken and Cannabis Fajitas

Take every day regular taco Tuesday’s and elevate it with these spicy chicken and Cannabis fajitas! Spice is nice, and with weed everything is better! Make enough so when you have a case of the munchies later, you’ve got some grub to grab.

Ingredients

  • 2 Tablespoons Cannabis Oil
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 pound skinless, boneless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 2 bell peppers (any color), sliced
  • 1 red onion, sliced
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon grated lime zest, plus wedges
  • 8 corn tortillas
  • 1/2 cup prepared Pico de gallo or
  • 1/3 cup crumbled cotija cheese (about 1

Instructions

  • Preheat the oven to 350 degrees F.
  • Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet.
  • Reserving the skillet, and bake until just cooked through 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes.
  • Stir in the lime zest, Cannabis oil, and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, Pico de gallo, and cheese. Serve with lime wedges.
  • Serve the Cannabis Chicken Fajitas

Nutrition

Calories: 200kcal | Fat: 20g

Cannabis Herb Rack of Lamb

Controversial yes, but infused with Cannabis? YES! This Rack of Lamb recipe is succulent and juicy, bursting with flavor and herbs.

Ingredients

  • 2 Tablespoons Cannabis Oil
  • 2 lamb racks (about 8 to 9
  • 1/2 cup extra-virgin olive oil, plus 2
  • 4 garlic cloves, unpeeled and crushed
  • 2 (4-inch) rosemary sprigs, crushed
  • 6 thyme sprigs, crushed
  • 4 rosemary sprigs, for garnish
  • Freshly ground black pepper

Instructions

  • Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
  • The next day removes the lamb from the marinade and scrapes off as many herbs as possible.
  • Preheat the oven to 350 degrees F.
  • Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes.
  • Turn over so that the fat side is up and put in the preheated oven for 20 to 30 minutes.
  • Brush cannabis oil over the rack and Let the rack rest for 10 minutes before cutting.
  • To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
  • Serve the Cannabis Herb-Marinated Rack of Lamb

Nutrition

Calories: 200kcal | Fat: 20g

This Post Has One Comment

  1. Caine C.

    In my experience if you warm your butter or oil with weed and add to the brownie mixture (5 minutes or so), you will get a good high. No prior steps necessary. Just be sure you heat the weed with the oil/butter (butter has a better taste) to activate TCH before adding and baking.

Leave a Reply

If you’re like most Americans, you’ve probably set a New Years Resolution to help you live your best life in 2021. 

As the unofficial holiday of stoners and those who occasionally down a weed gummy, 4/20 is a day spent celebrating one thing: the joy of cannabis. Whether you’re a regular user or someone who’s cooped up with some extra weed lying around, these edible weed recipes are here to take your 4/20 to new heights.

If you’ve never made edibles yourself, let this be your introductory guide. Different recipes call for different amounts or variants of weed, so make sure you read all the instructions carefully—preferably before ingesting any other substances, as well. If you follow these recipes correctly, you’ll end up with delicious treats sure to get you flying high before long. Whether you want a sweet treat that you can share with your friends or a cannabis-infused meal all to yourself, you’re sure to find the perfect edible recipe below.

Cannaoil

Cannabis-infused oil is going to be the easiest way to turn any recipe into an earth-shattering edible. In just a few steps (as you see in our CBD Oil Recipe below).

Tip: Always, always decarboxylate your weed in the oven, throw it in a saucepan with oil, strain the leftover bud, leaving you with a simple, potent base for cooking.

Ingredients

  • 1/4 Ounce Cannabis/CBD strain
  • 1 Cup Olive Oil/ Coconut Oil
  • 1 tsp of sunflower lecithin

Instructions

  • Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
  • Place in the oven on 240F/115C for 25 to 45 minutes, and then let it cool.
  • Grind your cannabis or Hemp and chop it fine
  • Place the cannabis in a strong mason jar, add oil and 1 tsp of sunflower lecithin
  • Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
  • TIP: U can also add other herbs such as Thyme, rosemary etc for an extra flavor.
  • Strain through Cheesecloth.
  • Let it cool
  • Now you can use the CBD Oil to make CBD edibles or make salves, lotions etc.

Nutrition

Calories: 200kcal | Fat: 20g

Cannabutter

Decadent and versatile, likely any baked goods you’ll want to turn into an edible will be the ideal use for this cannabutter recipe below.

Ingredients

  • 1/4 to 1/2 Ounce Cannabis 
  • 1 cup Butter

Instructions

  • Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
  • Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
  • Grind your dry cannabis or chop it till fine.
  • Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
  • Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
  • Strain your butter through a cheesecloth.
  • Cool down
  • Now you can use the Cannabis Butter (Cannabutter)

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter. The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Cannabis Pasta with Cannabutter

This simple weed penne pasta does not skimp on flavor. Try our cannabis infused penne pasta for an easy to make weed edible.

Ingredients

  • 1/8 Cup Cannabis Butter
  • 2 Cups Cherry Tomatoes
  • 2 Tablespoons Olive Oil
  • Also 2 Cloves Garlic Sliced
  • 2 Tablespoons Fresh Oregano Leaves
  • 2 Cups Chicken Broth
  • 14 Ounces Penne Pasta
  • 1/2 Cup Grated Parmesan Cheese
  • 1/2 Teaspoon Chili Flakes
  • Salt And Pepper To Taste

Instructions

  • Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
  • Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture.
  • Puree tomato mixture with a stick blender until sauce is smooth.
  • Add your Cannabis butter to the sauce.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.
  • Serve the Cannabis Infused Penne Pasta

Nutrition

Calories: 200kcal | Fat: 20g

Spicy Chicken and Cannabis Fajitas

Take every day regular taco Tuesday’s and elevate it with these spicy chicken and Cannabis fajitas! Spice is nice, and with weed everything is better! Make enough so when you have a case of the munchies later, you’ve got some grub to grab.

Ingredients

  • 2 Tablespoons Cannabis Oil
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 pound skinless, boneless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 2 bell peppers (any color), sliced
  • 1 red onion, sliced
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon grated lime zest, plus wedges
  • 8 corn tortillas
  • 1/2 cup prepared Pico de gallo or
  • 1/3 cup crumbled cotija cheese (about 1

Instructions

  • Preheat the oven to 350 degrees F.
  • Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet.
  • Reserving the skillet, and bake until just cooked through 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes.
  • Stir in the lime zest, Cannabis oil, and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, Pico de gallo, and cheese. Serve with lime wedges.
  • Serve the Cannabis Chicken Fajitas

Nutrition

Calories: 200kcal | Fat: 20g

Cannabis Herb Rack of Lamb

Controversial yes, but infused with Cannabis? YES! This Rack of Lamb recipe is succulent and juicy, bursting with flavor and herbs.

Ingredients

  • 2 Tablespoons Cannabis Oil
  • 2 lamb racks (about 8 to 9
  • 1/2 cup extra-virgin olive oil, plus 2
  • 4 garlic cloves, unpeeled and crushed
  • 2 (4-inch) rosemary sprigs, crushed
  • 6 thyme sprigs, crushed
  • 4 rosemary sprigs, for garnish
  • Freshly ground black pepper

Instructions

  • Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
  • The next day removes the lamb from the marinade and scrapes off as many herbs as possible.
  • Preheat the oven to 350 degrees F.
  • Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes.
  • Turn over so that the fat side is up and put in the preheated oven for 20 to 30 minutes.
  • Brush cannabis oil over the rack and Let the rack rest for 10 minutes before cutting.
  • To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
  • Serve the Cannabis Herb-Marinated Rack of Lamb

Nutrition

Calories: 200kcal | Fat: 20g