Original recipe makes 6 servings

1 1/2 pounds thick sliced bacon
1/2 cup chopped sweet onion
1/2 cup chopped red bell pepper
12 eggs
1 cup milk
1 (16 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill
½ cup Easy Butter  

Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside. Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon. Whisk eggs, Easybutter and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish. Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.



¾ cup of Easy Butter 
3 Squares of Unsweetened Chocolate
1 Cup All Purpose Flour
2 Large Eggs
½ teaspoon salt
1-1/2 cup Sugar
2 teaspoon Pure Vanilla
½ cup Walnuts (Optional)

Preheat oven to 350° melt butter in a sauce pan and add the chocolate mix well as it melts, put aside, in a large bowl, add eggs and sugar. Beat until mixed well. Add chocolate mix in the eggs and stir, add pure vanilla and walnuts. Spread brownie mix evenly on an 8x8 baking pan for 25 minute or until toothpick comes out clean.



1/2 cup Easy Butter (melted)
1 1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 ½ cups of chocolate chips (you can use M&Ms, White Morsels or Butterscotch Chips)

Preheat oven to 375 degrees. In a large bowl mix Easybutter, sugars, and egg.  Combine the baking soda, salt, and flour. Slowly add the flour mixture to the butter mixture, stir in the chocolate chips. Drop on a  greased cookie sheet. Yields: 18‐20 cookies



½ cup Easy Butter 
3 large bananas
1 pound milk chocolate

In a double boiler, melt the Easybutter over a low heat and then set it aside. Melt chocolate in the same double boiler until smooth. Add the infused butter to the chocolate as it’s melting. Gently mix the infused butter into the chocolate. Cut each banana into 1-inch slices. Dip a banana slice into the magical chocolate and let it settle on wax paper. Repeat this with all the slices until you run out. Let the chocolate covered bananas cool down in the refrigerator for 2 hours



Original recipe makes 12 slices

1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
½ cup of Easy Butter
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread

Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, Easy Butter, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side (stove or oven) until golden brown. Serve hot. Tip: Melt Easy Butter on the skillet before cooking the bread to prevent sticking!



1 16-ounce loaf of Italian bread or French bread
1/2 cup (1 stick) Easy Butter
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)

Toasted 1 Preheat oven to 350°F. 2 Cut the bread in half, horizontally. Mix the Easy Butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. 3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. 4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately



1 lb. ground beef
1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
1 container (15 oz.) part-skim ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
2 eggs
12 lasagna noodles, cooked and drained
1 cup of Easy Butter

Preheat oven to 375°. Brown ground beef in 12-inch skillet; drain. Stir in Ragu® Old World Style® Pasta Sauce; heat through. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese, Easy Butter and eggs in large bowl; set aside. Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 noodles and sauce. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining 1/4 cup Parmesan cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.



1/2 cup Easy Butter, at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup milk
2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries

1. Heat oven to 375°
2. Grease 18 regular-size muffin cups (or 12 large size muffins).
3. In bowl, mix Easy Butter until creamy. Add sugar and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour than half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups and sprinkle topping onto each muffin.
9. Bake 15 to 20 minutes, until golden brown and springy to touch.



Pam Cooking Spray 
1 Egg White 
1/2 cup Chunky Peanut Butter 
1/3 cup Brown Sugar 
1/4 cup Honey 
1/2 cup Herb Easy Butter, melted 
2 cups Quaker Old Fashioned Oats 
1/3 cup miniature Chocolate Chips  

Position an oven rack in the middle of the oven. Preheat the oven to 350° Spray a 7 by 10 3/4-inch nonstick baking pan with cooking spray. Lay a piece of wax paper in the pan, allowing the excess paper to hang over the sides. Spray the wax paper lightly with cooking spray. In a medium bowl, mix by hand the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted Easy Butter, and oats. Stir to combine, add the chocolate chips. Using a rubber spatula, spread mixture into the baking pan, pressing lightly to form an even layer. Bake about 10-12 minutes, until edge is lightly brown. . Remove from the oven and let cool for at least 1 hour. Cut into squares



Original recipe makes
5 -6 cups
6 thick slices bacon
1 1/2 teaspoons infused oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
½ cup Easy Butter 

Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel. Meanwhile, prepare vegetables. Add infused oil to saucepan and add onion, carrot, and celery as they are cut up. Sauté until onion is soft but not brown, about 3-4 minutes. Stir in chicken broth, potato



1 cup infused olive oil 
1 pound package spinach rotini pasta 
1 tablespoon olive oil 
1 bunch of asparagus, chopped 
½ cup chopped leeks 
3 cloves garlic, minced 
1 large red bell pepper, diced 
1 large yellow bell pepper, diced 
1 cup mushroom, diced 
½ cup sun-dried tomatoes, sliced 
¼ cup grated Romano cheese 
¼ cup grated Parmesan cheese 
¼ cup shredded mozzarella cheese 
½ teaspoon dried basil 
½ teaspoon fresh thyme 
½ teaspoon fresh oregano  

Bring water to a boil, cook the pasta, drain, toss with regular olive oil and set aside for later.  Put the asparagus in a steamer over boiling water and stream for 2 minutes (until asparagus is tender). Set this aside.  In a large saucepan over medium heat, warm ½ cup of infused oil, and sauté the leeks for 8 minutes (until golden). Add the peppers and garlic and sauté for 5 minutes. Add mushrooms and sauté for 5 minutes. Let this cool. Mix the veggies with the pasta in a large bowl. Add the sun-dried tomatoes, asparagus, cheese, herbs and salt. Put the rest of the infused olive oil on the dish and give it one last mix. Enjoy



1/2 cup of marijuana butter
4 cups miniature marshmallows
5 cups of Rice Crispy treats cereal or any crisp rice cereal

Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

Add cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

Sit back and Enjoy! Remember to start with 1/2 of the treat to make sure you don’t intake too much at once. Some edibles take 1-2 hours to kick in fully.



(Makes about 6 dozen)
3/4 cup Easy Butter cannabutter
1 cup granulated sugar
1 egg, beaten
3/4 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
1/3 cup cocoa
1/4 teaspoon salt
Additional granulated sugar for dusting cookies

Cream butter and sugar well. Add egg and vanilla and blend. In a separate bowl, sift together flour, baking soda, cream of tartar, cocoa and salt. Add flour mixture to creamed mixture and blend together. Divide dough into four pieces. Wrap in plastic wrap. Chill about 1 hour to make dough easier to work with.

Heat oven to 375 degrees. Grease baking sheet.

On lightly floured board, roll out a quarter of the dough at a time until thin. Using cookie cutters, cut into desired shapes. Sprinkle granulated sugar generously over each cookie. Bake about 9 minutes or until done.



4 tilapia fillets 
3 tablespoons fresh lemon 
2 tablespoons melted Easy Butter 
1 clove garlic 
1 teaspoon dried parsley pepper to taste  

1. Preheat the oven to 375°F (190°C). Spray a baking dish with non-stick cooking spray. 
2. Rinse tilapia fillets under cool water, and pay dry with paper towels. 
3. Place filets in baking dish. Pour lemon juice over fillets. Sprinkle with garlic, parsley, and pepper. 
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes. 5. Briefly remove the fillets, drizzle Easy Butter on them, and stick them in the oven for another 2 minutes. 
​6. Remove from the oven and serve warm!



1/2 cup red wine vinegar
1/2 cup Cannaoil that was made from the Easy Butter Maker
1 clove crushed garlic
2 teaspoons white sugar
2 teaspoons salt

Mix together and refrigerator, after chilled, enjoy it on your salad



2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
​2 eggs, beaten
​2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes and enjoy!



3 eggs
1 cup brown sugar
2/3 cup pumpkin canned
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup almonds chopped
1/4 cup powdered sugar
2 3-ounce packages cream cheese softened
1/2 cup your infused butter softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Preheat the oven to 350*F. Beat eggs until yellow cream color. Add the sugar and beat until blended. Stir in pumpkin. Slowly add the flour, baking, powder, cinnamon, ginger, nutmeg, and salt. Add to egg pumpkin mixture. Line a 10x15 jelly roll pan with greased wax paper. Pour batter onto pan: sprinkle chopped almonds over to. Bake for approximately 15 minutes. Sprinkle powdered sugar over paper towel. Turn pan onto towel until cake is out of pan. Roll the cake up in towel and place in Refrigerator or freezer. Now prepare the filling. Whip cream cheese and infused softened butter. Beat in 3/4 cup of powdered sugar and vanilla. Blend together. Un-roll cake and spread the filling. Once more roll the cake up and wrap tightly in plastic wrap overnight.



3 1/3 tablespoons of melted marijuana butter.
1 1/2 cups of all-purpose flour
5 tablespoons of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 1/2 cups of milk
1/2 teaspoon of vanilla
2 large eggs
1 pint or basket of strawberries
3 ripe mashed bananas

First, prepare your strawberries by cleaning, removing stems, slicing to preferred liking, and lightly mashing them with 2 tablespoons of sugar. Set these aside to absorb while cooking the rest of the meal. Meanwhile, in a large bowl, make the dry mix by combining the remain 3 tablespoons of sugar, flour, salt, and baking powder.

In another bowl make the wet mix by mixing the softened or melted marijuana butter with milk, mashed bananas, vanilla and eggs. Then combine the wet and dry mixes together till mixed well. This makes a batter that is slightly lumpy, ensuing fluffiness.

Heat a bit of oil, or cannabis oil into you griddle or frying pan and pour your desired amount of batter into the frying pan. Cool each pancake until the top batter has bubbles and has firmed a bit. Flip the pancake and repeat. Finally add your sugar coated strawberries, your favorite syrup, and sit back relax and enjoy!




4 eggs
Half cup of diced onions
2 panini or tortillas
4 teaspoons chopped cilantro
Salt and ground black pepper
2 teaspoons infused olive oil
2 tablespoons salsa
Cheese to taste
Ham, bacon or sausage to taste

Beat 2 eggs with 2 teaspoons cilantro and season with salt, pepper and desired amount of onions. Heat 1 teaspoon oil in a large nonstick skillet over medium heat and add eggs, swirling pan to create a thin omelet. Cook until just set, 2 to 3 minutes. Carefully slide the omelet onto the flatbread or into the tortillas. Repeat with remaining eggs and oil. Divide your choice of spreads over omelets and cover cheese, your choice of meat, salsa; roll and cut to serve.s



2 tablespoons Worcestershire sauce
1 cup of Wheat Chex cereal
1 cup of Rice Chex cereal
1 cup Canna Butter
1 teaspoon salt
1 cup of Corn Chex cereal
1 tablespoon garlic powder
1 cup small pretzels
1 cup crushed cannabis buds

Start off by preheating your oven to 350 degrees and combining both the Chex cereal and the pretzels in a large mixing bowl and stir them together. Then, in a medium saucepan begin to melt the cannabutter and when it’s melted, stir in the garlic powder, salt, and Worcestershire sauce. While that simmers (as always, never boil the cannabutter or you’ll lose the THC), spread the cereal and pretzels mix on a cookie sheet and pour half of the butter mix over them using a spatula and spoon. Toss the remaining butter mixture well while you bake the trail mix on the cookie sheet for five minutes. When the five minutes is up, repeat the previous step, pouring the butter over the cookie sheet. Let the mix cool and then sprinkle some crushed cannabis over the top and toss it together. Once you do that, your trail mix is ready to be packaged up and enjoyed!



¾ cup THC oil1
18.25-ounce Betty Crocker Super Moist dark chocolate mix
3 eggs
1 3.9-ounce box Jello-O chocolate instant pudding
2 cups cold milk
1 16-ounce tub Betty Crocker Rich & Creamy chocolate frosting

Preheat oven to 400°F.Mix together the cake referencing the package directions. Use the infused oil instead of cooking oil and mix it with the eggs and water. Pour the cake mixture into 2 evenly sized pans and bake for 30 minutes, or until a knife comes out of the cake clean. Make the pudding mix and spread a layer over the top of one cake. Put the other cake on top to create a cake sandwich. Now smother the entire cake in chocolate frosting and enjoy!



4 ounces of high proof alcohol (8 ounces for 2 stick unit)
Pineapple Juice

Run 4 ounces of the alcohol through the unit as you would butter using 4 ounces for a stick unit and 8 ounces for a 2 stick unit. You then mix the pineapple juice with the infused alcohol to taste. (careful, it's potent)



2 cups long cooking rice (uncooked)
1 medium onion chopped
6 cups beef broth
¼ cup cannabis oil
½ cup cannabis butter
1 lb pasteurized process cheese spread, cubed
3 jalapeno peppers, seeded and chopped (optional)
Be sure to wash hands thoroughly after touching peppers

In pan or skillet over medium heat, sauté uncooked rice and onion in oil until onion is tender, drain, add remaining ingredients to skillet. Cover absorbed, about 20 to 25 minutes. Remove from heat, let stand, covered, until remaining broth is absorbed. Serving 10-12



​2 large tomatoes
finely chopped 5 green onions chopped
3 tablespoons infused olive oil
3 1/2 tablespoons tarragon vinegar
1 (4 ounce) can chopped green chili peppers
1 (2.25 ounce) can chopped black olives
1 teaspoon garlic salt
1 teaspoon salt

Add Your favorite weed to taste

Mix all together, refrigerate for a couple of hours and enjoy!



Bread can be made gluten free!! : )
1/3 cup favorite infused dipping oil
2 teaspoons garlic powder
2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese

Preheat oven to 375 degrees F Separate pizza dough into small bite sized pieces. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat. Layer dough pieces in bottom of Bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat layers again, and end with final layer of dough pieces. (Put sauce between each layer and more cheese if you like) Layer until about 2/3 of the pan is full. Definitely plan for it to feed a hungry crowd. You can scale down the ingredients if you choose to feed a smaller crowd. You can serve it hot or room temperature. Bake in the preheated oven for 20 to 30 minutes. Bread will come out in one piece. Let cool until cheese settles. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side



3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
1 tablespoon of your favorite herb (to taste)
pinch of salt
pinch of red pepper flakes
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup favorite pizza sauce (be sure to add some herbs to it)

Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, herb, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.



large skillet
10 jalapeno peppers, seeded and halved
1 cup CannaCream Cheese, ( I just add Herb) softened at room temperature
¼ cup bacon bits (optional)
¼ teaspoon paprika
salt and pepper, to taste
½ cup cannamilk (use the Easy Buter Maker)
½ cup flour
½ cup seasoned bread crumbs
oil for frying (I use my cannaoil from the Easy Butter Maker)

Mix together the CannaCream Cheese, bacon bits, paprika, salt and pepper.
Fill the prepped jalapeno halves with the cheese mixture.
Set the cannamilk, flour and bread crumbs in 3 separate bowls.
Dip the stuffed jalapenos into the milk then into the flour, making sure to coat well. Set aside. Repeat with all peppers.
Let the milk and flour coated jalepenos sit for about 5 minutes.
Dip the jalapenos in cannamilk for a second time, but this time follow with breadcrumbs. Repeat until all jalepenos are breaded.
Allow peppers to dry for about 10 minutes before frying. Make sure all peppers are coated in the breadcrumbs; repeat the coating steps above if necessary.
Heat oil in skillet over medium-high heat.
Fry the jalapenos for 2 minutes on each side, or until golden brown.
Allow peppers to drain on a paper towel before serving.



Pour 4 oz of whole/ Vitamin D milk (8 oz if using 2 stick) into the lower portion of the unit. Be sure to add about and 1/8th of water and and run through. Be prepared for a quick wake n Bake to take on a whole new meaning!



Add hot water (just under boiling) to a cup with a tea bag and a tsp of cannabutter. Continue to add cannabutter to taste. You can add cannamilk as well to increase potency.



2 cups sugar
½ cup cocoa
½ cup of cannabutter
½ cup of milk
1 tsp vanilla
3 cups quick cooking oatmeal
½ cup peanut butter

Combine the sugar, cocoa, butter, and milk in a saucepan. Boil for one full minute. Remove from heat. Stir in peanut butter (optional), vanilla, and oatmeal. Drop by spoonful onto wax paper. Let cool for at least 30 mins.



blender or food processor
6 ears fresh corn, shucked and rinsed
1 can black beans, drained
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
½ cup CannaOil
4 cloves garlic, peeled and minced
3 limes, juiced
2 tablespoons chipotle hot sauce


  1. Preheat grill for high heat.
  2. Grill the corn for 5 minutes per side, or until tender. Remove from heat and cool.
  3. Cut the kernels from the corn cob and place in a mixing bowl.
  4. Toss in the black beans, red pepper, green pepper and onion.
  5. Combine cilantro, CannaOil, garlic, lime juice and chipotle sauce to food processor. Blend until smooth.
  6. Pour dressing over corn and mix salad together.



4 cups of Cheez-Its
4 oz cannabis oil (or butter)
Baking pan

1. Preheat oven to 250F.
2. Place Cheez-Its in a large bowl. Pour cannabis oil/ butter over crackers and gently toss to coat each piece.
3. Spread crackers evenly on a baking pan covered in tinfoil. Place in oven for roughly 25 minutes (keep an eye on them).
4. Once all the Weed-Its are lightly toasted and the oil has been absorbed, take them out of the oven.
5. Let cool for 15 minutes.




3 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cannabutter, softened
1 1/4 cups sugar
3 eggs, lightly beaten
1 (15 ounce) can pumpkin puree (not pie filling)
3/4 cup buttermilk
1 1/2 tsp vanilla extract
4 oz cream cheese, softened
4 tbsp cannabutter, softened
3-4 tbsp coffee-mate spiced latte creamer
3 cups powdered sugar

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a large bowl sift flour, baking powder, pumpkin pie spice, baking soda, and salt. In a separate bowl beat cannabutter and sugar for 3 minutes. Gradually add eggs, one at a time. Add pumpkin and beat until well combined. In a small bowl, whisk together buttermilk and vanilla. Slowly add flour mixture to pumpkin mixture, then alternate adding the buttermilk and flour mixture to the pumpkin mixture. Use a 1 1/2-inch cookie scoop to add batter scoops onto prepared baking sheet, 2 inches apart. Bake for 15 minutes and allow to cool. Once cooled pipe filling onto the flat side of one whoopie pie and place another on top. For the filling: Beat cream cheese and cannabutter until smooth. Add creamer and powdered sugar, mix until creamy.



Original recipe makes 1 - 9 inch pie
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup cannabutter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk (use cannamilk for extra potency)
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees f (220 degrees c.) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in cannabutter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


24304 Betty Crocker's Guide to Your First Thanksgiving

6-8 potatoes for a meal for two.
4 tablespoons of Easy Butter cannabutter or cannaoil
1 teaspoon salt.
1/8 teaspoon black ground pepper

Cook the potatoes as normal in a pot until ready then mash. Put aside.
Add CannaButter and stir
For added flavor and looks add ground herb directly into potatoes and cook in oven for 10 extra mins
Just like that you have your very own "special" mashed potatoes



2 tablespoons Easy Butter
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups Canna milk (See our recipes on line for the Canna Milk)
1 teaspoon salt
1/2 teaspoon black pepper
1 more tablespoon EASY butter, melted

1.Preheat oven to 350 degrees F (175 degrees C).
2.Over medium-low heat melt butter in a large saucepan. Add garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3.Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4.Bake in preheated oven for 30 minutes, or until center has set.



10 fresh strawberries
2 bananas, sliced
1 cup of cannabis milk
1/2 cup ice
2 tablespoons honey

1. Place all ingredients in a food processor or blender. Blend until smooth.
2. Pour and serve.




1 cup of cream (Whole)
6-8 Ice Cubes
1/2 Cup of frozen or fresh Pineapple
1/4 Cup of Flax-seed/Goji Berry (Optional)
2 Bananas
4 Scoops of Ben & Jerry's; Cherry Garcia Ice Cream

1. Run the cream through your EasyButter Maker
2. Put the Ice Cubes, Pineapple, Flax-seed/Goji Berries, Ice Cream, and Banana into the blender, DONT BLEND YET.
3. Pour the luke-warm canna-cream over the contents of the blender.
4. Blend on low for a short time, than switch up to high, for a low time. Repeat at least 4 times, the more it's mixed up, the better.
5. Pour into a tall glass, drink with a straw and a little cocktail umbrella, for extra taste, garnish a little cinnamon on top of the drink.



Ingredients Original recipe makes 1 serving
1 slice bread -1 egg
1/2 cup of Easy Butter
salt and ground black pepper to taste

Melt the Easy Butter in a non-stick pan over low heat.
Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet.
When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper.
Continue to cook until the egg is cooked and mostly firm.
Flip again and cook 1 minute more to assure done-ness on both sides. Melt additional
Butter on finished product to taste.
Serve immediately.



3 or 4 Ripe bananas, smashed
1/3 cup melted canna-butter
1 cup sugar (can be reduced to
3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 Teaspoon baking Soda
Pinch of salt
1 1/2 cups canna-purpose flour

preheat the oven to 350 degrees. With a wooden spoon, mix canna - butter into the mashed bananas in a large mixing bowl. Mix in the sugar, eggs, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the canna - flour last, mix. Pour mixture into a canna - buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.



One 2 liter bottle of Dr Pepper
assorted ice cream nuts (should be in the ice cream aisle)
1 packet of vanilla pudding
1 box of yellow food cake
1/2 cup of powdered sugar
1/2 cup of canna butter

Fist mix together the yellow cake, ingredient's on the box, pudding, As well as one cup of Dr pepper and the assorted nuts. Mix well together. Then its time for the oven. 197 degrees and just keep an eye out and keep your toothpicks handy. Now that they're done you're going to take 10 oz of Dr Pepper and 1\2 cup of powder sugar and mix together to make a Dr pepper glaze to top your cupcakes.



These pork ribs are tender and juicy right out of the oven, at room temperature, or even cold, which makes them perfect picnic food. And you don’t need a fork or knife, just plenty of napkins!
3/4 cup packed dark brown sugar
1/4 cup cider vinegar
1/4 cup lightly packed lemon zest (from about 4 medium lemons)
6 medium garlic cloves, finely chopped
3 tablespoons cana-butter (melted)
2 tablespoons kosher salt
4 teaspoons paprika
2 teaspoons freshly ground black pepper
1/4 teaspoon ground allspice
2 full racks baby back pork ribs (about 5 pounds)

Place everything except the ribs in a small nonreactive bowl and whisk to combine. Coat the ribs evenly with the rub on both sides, cover, and refrigerate overnight. Heat the oven to 325°F and arrange a rack at the top and another in the bottom third. Remove the ribs from the refrigerator and let them come to room temperature while the oven is heating, at least 20 minutes. Line 2 baking sheets with foil and place the ribs meat side up on the sheets. Place 1 baking sheet on the top rack in the oven and 1 on the bottom rack and bake for 45 minutes. Switch the baking sheets and continue to bake until the ribs are knife tender, about another 45 minutes.



2 tbsp cannabis butter
18 oz. single cream
5 g hash, crumbled
2/3 cup sugar
3 overripe bananas
Pinch sea salt
3 tbsp rum
5 tbsp honey
Optional: Chocolate chips, chopped up

Heat the cream up in a saucepan until you bring it to a boil. In another saucepan, melt the butter, salt and sugar together on low. Heat the hash in a metal spoon with a flame, making sure that you don’t burn it. Mix the hash into the butter mixture, stirring constantly until it is blended in. Once the hash has been fully mixed in, whisk the cream and the butter mixture together. Remove from heat.
Peel the bananas and mash in a large bowl. Add the cream, rum, and honey. If you wanted to add some chocolate chips, mix them into the bananas. Pour the cream/butter mixture into the bananas and mix well. Pour the liquid into a plastic container and secure the lid tightly. Put it in the freezer for three hours, take out and pour the mix into a large bowl. Whisk until smooth. Return to the freezer, secure the lid and freeze it until firm. Makes six servings.



3/4 cup cannaflour
1 1/2 teaspoons salt
1 teaspoon celery salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground nutmeg
8 skinned chicken breast halves
1/2 cup canna-butter
2 cups pineapple juice, unsweetened
1 tablespoon plus 1 teaspoon soy sauce
1/4 Cup granulated sugar

Mix together cannaflour, salt, celery salt, garlic powder, onion powder, and nutmeg; dredge chicken in seasoned flour mixture. In a heavy skillet, brown chicken breasts in melted cannabutter; when chicken is golden brown, transfer to a 13x9x2 inch baking dish. Combine pineapple juice, soy sauce and sugar; mix well and pour over chicken. Cover tightly with foil and continue baking until chicken is tender, about 30 to 40 minutes longer, basting with pan juices several times. Serve any leftover sauce with chicken, if desired.



12 whole fresh mushrooms
1 tablespoon infused olive oil
• (Try Goodies by Magooch’s new Gravity Lock Olive Oil)
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.



1 Tablespoon olive or vegetable oil
1 Large leek (white part only) thinly sliced
1 Medium yellow or white onion, finely diced
1 Celery rib, finely diced
1 Large carrot, peeled and finely diced
1 Tablespoon minced garlic
3/4 Cup of red wine
1 Tablespoon red wine, balsamic or cider vinegar
1 Can (16.5 ounces) diced tomatoes and their juice
1 Tomato can (16.5 ounces) of water
4 Cups vegetable stock
1/2 Small head of green cabbage, thinly sliced
2 Cups of chopped mixed vegetables
3 Tablespoons soy sauce
1 Teaspoon black pepper
1 Teaspoon dried oregano
5 Teaspoons decarboxylated kief or finely ground hash
Hot sauce to taste

Heat olive oil over medium-high heat in the bottom of a large stockpot. Add leeks and onions and sauté until starting to brown, about 10 minutes. Add celery and carrots and sauté for another 5 minutes. Add garlic and cook for 1 minute. Stir in wine and vinegar, scraping up any browned bits in the pan. Add tomatoes, water, vegetable stock, cabbage and mixed vegetables. Bring mixture to a boil, then lower heat to simmer for about 10-15 minutes or until vegetables are tender. Stir in soy sauce, pepper, oregano, and kief or hash. Cook, stirring, until cannabis concentrate dissolves, about 2 minutes. Makes 10 servings.



2 Cups cocoa powder
3/4 Cup softened Easy Butter Canna-butter
1/2 Cup sugar
2/3 Cup Easy Butter Canna-milk
1/4 Teaspoon salt
1/4 Cup powdered sugar
1 Cup water
Fresh Strawberries

Equipment needed:
Heavy saucepan
Measuring cups and spoons
Chocolate molds

Heat the water in a medium sized saucepan until simmering.
Cream the cocoa powder and butter together into a paste.
Add the cocoa mixture to the hot water. Bring it back to simmering and remove from heat.
Transfer the cocoa mixture to a bowl.
Sift the two sugars and the salt together in a separate bowl.
Add the sugar and salt to the cocoa mixture and stir well to combine.
Add the milk slowly and stir.
Dip strawberries in the chocolate; allow excess chocolate to drip off.
Place on wax paper covered baking sheet.
Refrigerate 30 minutes, or until chocolate is firm.
For best results serve the same day.



Ingredients for brownies:
1 Box of your favorite fudge brownies
1 Bottle of mint flavoring
1 Cup of Easy Butter infused Oil

Directions for brownies:
Follow directions on box, but substitute your Easy Butter infused oil in place of regular oil. Add a few drops of mint flavoring (to taste) and bake following directions on box. Allow to cool for at least 5 minutes, then ice them with the mint cream cheese icing.

Ingredients for icing:
4 oz Easy Butter infused butter
2 Cups of powdered sugar
2 Teaspoons vanilla (pure)
2 Teaspoons mint flavoring
4 oz Cream cheese - softened

Directions for icing:
Combine all ingredients into a mixing bowl and mix on low until it reaches a smooth consistency. Add a few drops of green food coloring and mix until combined.



1 Cup Easy Butter infused butter
1 Cup powdered sugar
1 Cup honey
1 Teaspoon cinnamon

Mix all ingredients until thoroughly combined



8 oz unsalted butter - melted
4 oz Easy Butter canna-butter - melted
2 1/2 Cups granulated sugar
4 Eggs lightly beaten
1 Teaspoon vanilla
3 Cups all purpose flour
1 Cup sliced almonds
1/4 Cup granulated sugar

1. In large bowl combine butters and the 2 1/2 cups of sugar, stir until smooth.
2. Add eggs and mix well. Add extracts and continue to mix until combined.
3. Stir in the flour and continue stirring until there are no lumps.
4. Spread the batter into a parchment lined 9x13 inch pan. Sprinkle with almonds, then top with the 1/4 cup of sugar. With clean hands, spread the almonds and sugar evenly.
5. Bake at 350 until set, about for 35 - 40 minutes. Allow to cool before cutting.



1 Large package orange Jell-o
1 Cup orange juice
1/2 Cup honey
1/4 Cup Easy Butter infused oil
4 Packets of gelatin
1/2 Cup orange juice
1/2 Cup cornstarch

1. Combine Jell-o and 1 cup of orange juice in medium sauce pan. Add the honey and oil and heat slowly, stirring frequently.
2. In small bowl, mix gelatin and remaining orange juice and let sit for 5 minutes.
3. Add gelatin mixture to Jell-o and cook over low heat for 5-7 minutes, whisking constantly.
4. Pour the gummy mixture into silicone molds or coated mini paper cups. Allow to cool at room temperature, then refrigerate.
5. Remove from molds and toss each piece with a small amount of cornstarch to keep them from getting sticky.

Our ice cube trays would make the perfect mold for these. ​​




​1 Pkg Yellow Cake Mix
2 Pk Orange Gelatin
1 Pk Vanilla Instant Pudding
1 Cup Easy Butter Cannabis Milk
2 Grade A Large Eggs
2 Tsp Imitation Vanilla
1 Tub Whipped Topping

Bake the cake as directed in a 9 x 13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.


For a layered Creamsicle Cake: Make the cake batter as directed, then pour batter evenly into 3 round 9" cake pans. Bake cakes as directed and let cool.

Then, make the orange gelatin as directed on the package — but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake.



8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese

I also like to toss in any other cheese scraps for added flavor – try feta, mozzarella and monterey jack for more gooey medicated fun with bite.
3 cups infused milk, using your Easy Butter Maker
4 Tablespoons infused butter, using the Easy Butter Maker
3-4 tablespoons all-purpose flour
2 (more) Tablespoons infused butter, using your Easy Butter
1/2 cup bread crumbs

​Cook macaroni according to the package directions. Drain.
In a saucepan, melt infused butter over medium heat. Stir in enough flour to make a roux (usually equal parts butter and flour) and cook a few minutes. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large, greased casserole dish, and pour sauce over macaroni. Stir well.

Melt the final 2 tablespoons of infused butter in a skillet over medium heat. Add breadcrumbs and cook until brown. Spread over the macaroni and cheese to cover, then bake.

Bake at 350 degrees F for 30 minutes. Serve while hot.
Serves 4



1/2 Cup cornstarch
2/3 Cup sugar
1/2 Teaspoon salt
2 1/2 Cups Easy Butter canna-milk
3 Egg yolks, slightly beaten (reserve whites for meringue)
2 Tablespoons Easy Butter canna-butter
1 Teaspoon vanilla
1 Deep 8" pie crust, baked

Mix cornstarch, sugar, and salt. Gradually add milk. Cook slowly until thick, stirring occasionally. The filling should be cooked thoroughly and not taste starchy. Slowly stir in a small amount of filling to egg yolks. Stir mixture into remaining hot filling. Add butter and vanilla; cool slightly, pour filling into baked pie crust and spread with meringue.

1/4 Teaspoon salt
3 Egg whites
6 Tablespoons sugar
1/2 Teaspoon vanilla

Sprinkle salt over egg whites in a mixing bowl. Use a whisk and beat egg whites until stiff peaks form when whisk is lifted. Add sugar by sprinkling one spoonful at a time over egg white mixture. Keep beating until meringue forms definite peaks. Spread meringue completely over pie. Bake at 350 degrees for 12 to 15 minutes or until meringue turns golden brown.



3/4 Cup Easy Butter cannabutter
2 Cups sugar
2 Eggs
1 Cup crushed pineapple, drained (save the juice)
1 Teaspoon vanilla
3 1/2 Cups flour
1 Teaspoon soda
2 Teaspoon baking powder
1/2 Teaspoon salt

Cream butter and sugar. Stir in eggs, one at a time. Stir in drained pineapple and vanilla. Combine flour, soda, baking powder and salt. Stir into butter mixture. Dough will be soft. Drop one tablespoon at a time onto lightly greased cookie sheet. Bake at 350 degrees for 10 minutes, until lightly browned. Cool slightly. Ice with pineapple glaze.

Pineapple glaze:
5 Tablespoons reduced pineapple juice
2 Tablespoons butter
1/4 Teaspoon salt
1 Teaspoon vanilla
Powdered sugar

Boil and reduce reserved pineapple juice to 5 tablespoons. While hot, add butter, salt and vanilla. Gradually add powdered sugar until smooth.



8-10 tablespoons Easy Butter canna-coconut oil
9 boneless skinless chicken thighs cut in chunks
1 large eggplant cut in 1½-inch pieces
1 cauliflower cut in florets
10 new potatoes cut in half
6-8 tablespoons curry paste
4 cans coconut milk
⅓ cup toasted flaked coconut
2 cups basmati rice, cooked

Heat oven to 400.
1. In a large pot, or two, sauté the chicken pieces in the Easy Butter canna-coconut oil. Don’t crowd the pan or the chicken won’t cook properly.
2. Place the vegetables on a greased baking sheet with sides and roast for 20 minutes.
3. Place the vegetables and cooked chicken in one large pot with the curry paste and the coconut milk. Simmer for 20-30 minutes, stirring occasionally.
4. Serve the curry on the rice. Top with the toasted coconut.



​2 cups Vanilla Ice Cream
1 cup Easy Butter Canna-Milk
1 teaspoon Vanilla Extract
1 tablespoon Instant Coffee

In a blender, combine ice cream, Easy Butter canna-milk, vanilla, and instant coffee. Blend until smooth. Pour into glass and serve. Top with whipped cream and any syrups you like.



1/4 cup Easy Butter CannaButter
2 tablespoons of flour
1 cup of Easy Butter CannaMilk
1 cup cheddar cheese, grated
1/2 cup pepper jack cheese, grated
1/4 teaspoon salt
1/4 Cup Salsa

Melt the CannaButter in a saucepan on low heat.
Add the flour to the melted CannaButter, stir until combined.
Add the CannaMilk to the flour mixture, mix well.
Add the cheddar cheese, pepper jack and salt to the mixture.
Keep stirring on low heat until all of the cheese has melted.
Add the salsa and stir well until mixed.
Transfer cheese sauce to a serving bowl.



1/4 tsp salt
4 tsp baking powder
2 cups of flower
1/2 cup vegetable oil
1/2 tsp vanilla
2 eggs
1 3/4 cup of Easy Butter canna-milk
1 tbs sugar

Preheat waffle iron, beat eggs in a large bowl until mixed
Add in flour, milk, oil , sugar, baking powder, salt and vanilla into egg mixture until smooth
spray waffle iron with cooking spray and pour mixture onto iron
Cook until golden brown



2 cans of original home-style pre-packaged biscuits
1 cup sugar
2 oranges zested
1 teaspoon cinnamon
A pinch of salt
1 cup light brown sugar
1 stick of butter
1 stick of Easy Butter cannabutter
1 tablespoon organic pure vanilla extract
1 Bundt cake pan
Non-stick baking spray

Keep biscuits in refrigerator until ready to use. Preheat your oven to 350 degrees.
Add the white sugar, orange zest, cinnamon and a pinch of salt to a gallon-size re-sealable plastic bag.
Open both cans of biscuits and using kitchen scissors, cut each biscuit into quarters. After cutting roughly 3-4 biscuits, add the pieces to the plastic bag, seal it, and shake the bag until the pieces are covered. Add 3 to 4 dough pieces to the bag at a time to keep them from sticking together. Repeat this process until both cans of biscuits are evenly coated. Spray your Bundt pan with some non-stick baking spray, making sure to cover thoroughly. Pour the contents of the bag evenly into your Bundt pan, rearranging some pieces of biscuit if need be. In a medium skillet, heat up your butter and canna-butter over medium to medium-low heat, until just about fully melted. Add in your light brown sugar and vanilla extract and stir until mostly combined. Pour your butter/sugar mixture over the chunks of biscuit, covering thoroughly. Bake for 35-40 minutes, until the top turns a golden brown and no exposed bits look doughy. Allow to cool for at least 10 minutes before dumping the bread out onto a serving try or plate. Serves 4-6



1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup Easy Butter Cannabutter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.



1 cup Easy Butter CannaOil
3 egg yolks
1 teaspoon fresh lemon juice
1 teaspoon white vinegar
½ teaspoon Dijon mustard
Pinch sea salt

Whisk egg yolks, lemon juice, salt, vinegar and mustard together thoroughly.

Add the CannaOil slowly while whisking constantly.

Whisk until the mayonnaise begins to thicken. (Add a few drops of water if it gets too thick.) Store mayonnaise in an airtight container. Chill in the refrigerator.



4 eggs
2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1-1/4 cups Infused Cannabis milk, use your Easy Butter Maker
10 tablespoons infused butter, use your Easy Butter Maker

In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
Using your Easy Butter Maker, Make your infused cannabis milk and infused cannabis butter. Gradually add to batter; beat just until combined.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Ice with Salted Caramel Frosting. Yield: 12-16 servings.

Salted Caramel:
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Be extremely careful.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a bowl. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. May have extra.

Salted Caramel Frosting:
2 sticks Infused butter using your Easy Butter Maker
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the infused butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.



popsicle molds (6)
1 cup peach puree
½ cup Easy Butter CannaMilk
2 tablespoons sugar
1 cup Greek yogurt
1 teaspoon vanilla extract
½ cup peaches, diced

In a large bowl, combine the peach puree, CannaMilk, sugar, yogurt and vanilla extract.
Stir in the diced peaches.
Transfer the mixture evenly to the popsicle molds.
Freeze for at least 4 hours.
Run molds under warm water before opening to loosen popscicle.




6 cups of any variety of Chex or Crispex Cereal
3/4 cup of semi sweet chocolate chips
1/3 cup peanut butter
1/4 cup Easy Butter Cannabutter
1/2 tsp vanilla
1 cup of powdered sugar

In a large bowl, measure cereal and set aside.

In a large microwaveable bowl, microwave chocolate and peanut butter until melted.

Stir in vanilla and melted or room temperature Canna Butter. (Do not microwave the cannabutter)

Pour chocolate mixture over cereal and stir until coated. Place contents in a large Ziplock bag.

Add powdered sugar to the bag and shake vigorously until evenly coated. Enjoy!



2 cups all-purpose flour
4 tsp. baking powder
4 tbsp. Easy Butter Cannabutter (softened / melted)
1/2 tsp. table salt
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1 cup Easy Butter canna-buttermilk
1/4 cup shortening

In a large mixing bowl, mix together the flour, cream of tartar, salt, baking powder and baking soda, while preheating the oven to 375 degrees Fahrenheit. Once these ingredients are fairly well mixed together, begin to slowly but steadily mix in the shortening until the consistency becomes crumbly and chunky. Now add the buttermilk and mix until blended thoroughly. Lightly flour a wooden surface and knead the mixture 20 – 30 times, or until it has a very smooth consistency with no lumps. Roll the mixture out until it’s a half-inch thick and cut with a circular cookie cutter. If one is not available, a floured knife will suffice. Now place this on an ungreased baking sheet and brush half of the melted butter on top of the biscuits. Place in the oven for 16 – 19 minutes, or until just golden brown. Once they are out of the oven, brush the remaining butter over the top, allow to sit for a minute or two, to soak into the biscuits, serve and enjoy.



1 can tomato paste (6 oz)
1 cup water
1/2 cup Easy Butter CannaOil
2 cloves garlic, minced
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 tablespoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients in small saucepan and stir well.
Bring mixture to a light boil.
Turn heat to low and simmer for 30 minutes. Stir occasionally.
Remove pan from heat, let cool.
Transfer cooled sauce to mason jar and cover.
Chill sauce in refrigerator for 2 hours before serving for best flavor. Shake occasionally.



2 tablespoon minced garlic (6 cloves), divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon dried rosemary
2 tablespoon Easy Butter Maker cannabutter, melted
6 chicken breasts
12 ounces red potatoes, cut into wedges
8 ounces cubed peeled butternut squash
4 tablespoon cannabutter, melted

Preheat oven to 450°. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and rosemary in a small bowl. Brush both sides of chicken breasts with melted cannabutter. Rub garlic mixture onto both sides of chicken breast. Place chicken breasts on cookie sheet. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake uncovered at 450° for 10 minutes and flip and bake for 10 minutes. Let stand 10 minutes.


Emeril's Shrimp and Pasta with Chilis Garlic Lemon and Green onions

3/4 pound (3/4 box) angel hair pasta
2 tablespoon Easy Butter Maker canna oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 teaspoon minced garlic
1 pound peeled and deveined medium shrimp (raw)
2 tablespoon finely grated lemon zest
3/4 cup heavy cream
10 ounces baby spinach (about 12 cups – frozen or fresh)

Cook pasta according to the package directions; drain and return to pot. Rinse shrimp in cold water and pat dry. Heat canna oil in a large skillet over medium heat until melted. Add the shrimp, lemon zest, salt, and pepper. Toss or stir often, until the shrimp is opaque throughout, approximately 4 to 5 minutes. Add the cream to pasta and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

MEDICATED DOG TREATS ( recipe found on web)


2 Cups whole wheat flour
1 Tablespoon baking powder
1 Cup peanut butter
1 Cup Easy Butter Maker cannamilk

Mix all ingredients together in a bowl until a dough like consistency is reached. Roll out dough and cut with any cookie cutter on hand. Bake at 350 degrees for 20 - 30 minutes depending on the thickness of your dough.



(Makes 1 Dz muffins)
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
¾ cup granulated sugar
¼ cup light brown sugar
1 cup Easy Butter cannamilk, at room temperature
½ cup canola/vegetable oil
1 teaspoon vanilla extract
2/3 chocolate chips
1 and ¼ cup fresh raspberries

Preheat oven to 375ºF degrees. Line muffin tin with baking cups. Set aside.
In a large bowl, add flour, baking powder, salt, and cinnamon. Mix until combined.
In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined.
Mix in cannamilk, oil, and vanilla extract.
Fold wet ingredients into dry ingredients and mix everything together by hand. Do not over-mix, or your muffins may be tough and dry.
Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy.
Fold in the chocolate chips, then very gently fold in the raspberries.
Spoon batter into prepared muffin tins, filling about 3/4ths of the cup.
Bake at 375ºF degrees for 25-30 minutes until tops are lightly golden.
Allow to cool for 8 - 10 minutes.




1 (9-ounce) box (2 cups) chocolate wafer cookie crumbs
1/4 cup Easy Butter cannabutter, melted
1/4 cup sugar

1 (11.5-ounce) bag milk chocolate chips
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
2 teaspoons red food coloring
4 Eggs
1/2 cup sour cream
2 teaspoons vanilla

1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla

Heat oven to 350°F. Wrap bottom of 9- or 10-inch springform pan with 2 pieces aluminum foil. Set aside.
Combine all crust ingredients in bowl. Press onto bottom and 1 inch up sides of prepared pan. Bake 8-12 minutes or until set. Cool completely.
Melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until melted. Cool 15 minutes.
Combine cream cheese, 3/4 cup sugar and red food coloring in bowl. Beat at medium speed, scraping bowl often, 2-3 minutes or until creamy. Gradually add 1 egg at a time, beating well after each addition. Add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla; beat at low speed 1-2 minutes or until well mixed.
Pour cheesecake mixture into baked crust. Bake 80-95 minutes or until just set 2 inches from edge of pan.
Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl. Spread evenly over hot, partially baked cheesecake. Continue baking 5 minutes. Let stand uncovered 30 minutes or until cooled. Loosen sides of cheesecake by running knife around inside of pan. (Do not remove side of pan.) Loosely cover; refrigerate 8 hours or overnight. Remove side of pan. (Optional - Garnish cheesecake with white and or dark chocolate curls)



1 Tablespoon Easy Butter canna butter (melted)
1 Tablespoon granulated sugar
1 Tablespoon brown sugar (firmly packed)
½ Teaspoon vanilla extract
1/8 Teaspoon salt (Pinch)
1 Egg yolk
3 Tablespoons all-purpose flour
1-2 Tablespoons semi-sweet chocolate chips

In your mug mix together all your wet ingredients: Canna butter (melted, but cool) vanilla, egg yolk. Slowly incorporate your sugars, then salt, and finally the flour. Your mixture should look well blended before you fold in your chocolate chips. You will microwave your Canna Cookie Mug on high for 40-50 seconds tops. Even though the cookie may not look like it is fully cooked; rest assured it is and will be absolutely delicious.



2 cups heavy cream
2 ¼ cups sugar
6 tablespoons Easy Butter cannabutter
1 ¼ cups light corn syrup
½ teaspoon Kosher salt
½ teaspoon pure vanilla extract
6 apples of your choice
6 crafting sticks

In a large sauce pan bring cream, sugar, cannabutter, and corn syrup to a boil. Stir continuously until the sugar completely dissolves. Reduce the heat to medium and stir occasionally for fifteen minutes. Rinse and dry the apples. Firmly insert the crafting sticks into each apple and set aside on lightly greased parchment paper. Upon removing caramel from the heat, slowly stir in salt and vanilla extract. Dip the apples twice and place on parchment paper. Cover and refrigerate overnight.



1 1/2 Pounds baby carrots
1/2 cup Water
1 or 2 Tablespoon Easy Butter Cannabutter (Choose your strength)
2 Tablespoons Dark Brown Sugar
1/2 Teaspoon Kosher Salt

In a skillet, bring carrots, 1 tbsp brown sugar, 1/2 cup water, cannabutter, and salt to boil. Reduce heat to a simmer, covered for 6 minutes. Uncover and taste and add more sugar as necessary. Increase to high heat, tossing the carrots often until tender which will take about 3 to 4 minutes. Season with pepper and serve.



1 pound fresh green beans, rinsed and trimmed
2 tablespoons Easy Butter cannabutter
1/4 cup sliced almonds
2 teaspoons lemon pepper

Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain. Meanwhile, melt cannabutter in a skillet over medium heat. Sauté almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.



½ cup Easy Butter canna olive oil
¼ cup Worcestershire sauce
2 smashed garlic cloves
2 Tablespoons of your choice steak seasonings
1 Tablespoon red wine vinegar
½ Teaspoon dried basil
½ Teaspoon Italian seasoning
2 pounds of your favorite steak

Completely mix all your ingredients together. Incorporate all your meat, cover and refrigerate overnight. Barbeque as desired.



6 potatoes
½ cup shredded cheddar cheese
2 scallions chopped
4 tablespoons Easy Butter cannabutter
¼ cup milk
½ cup bacon bits
½ teaspoon salt

Clean the potato well before you prepare it for boiling. Cut your clean potatoes into even cubes and place into boiling water for about 45-60 minutes. Fully cooked potatoes will not stick to a fork when poked. Strain your potatoes and place them in a large mixing bowl. Add the canna butter and milk and smash together completely. You can always add as much canna butter as you need or to taste. Add the salt and scallions into the potato mixture. Put the potato mixture into a casserole dish and top the cheese and bacon bits and bake at 375 degrees for 25 minutes, or until browned.



Coconut oil spray
5 cups quick-cook oatmeal
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons vanilla extract
2/3 cup Easy Butter cannabutter, melted
2/3 cup honey
1/3 cup brown sugar, packed
2-cup mix of chocolate chips, walnuts, pecans and raisins

Heat oven to 325 degrees. Spray a 9×13-inch pan with coconut oil. In a large mixing bowl combine all ingredients. Mix well. Spread the mixture into the prepared pan and press by hand.Aim for an even thickness. Bake about 30-35 minutes, or until golden. Cool for 30 -40 minutes before cutting.



1 Stick of Easy Butter cannabutter - softened
1/4 Cup worcestershire sauce
1/2 Teaspoon cayenne pepper
1 Teaspoon paprika
Half a lemon
12 Oysters (Shucked but still retaining liquid in the shell)
1 lemon cut into wedges
Rock salt
Your favorite wood chips for smoking
Cast iron skillet

Combine butter, cayenne, paprika, worcestershire sauce and juice from half a lemon in a small mixing bowl. Whisk for 1 minute
Spoon 1 Teaspoon of butter mixture on top of each oyster.
Preheat your grill to high. Place even layer of wood chips in your cast iron skillet and place directly over heat. Let sit for 8 - 10 minutes, or until wood chips begin to smoke. Fill in any gaps between wood chips with rock salt, so that oysters may be placed on top without falling over. Place oysters on top of wood chips, cover your grill and smoke for 4 - 5 minutes. Remove from heat, let sit for 3 minutes, then serve with lemon wedges.



3 large eggs
2 Tbsp Fresh Parsley, Chopped + More for Garnish
2 Tablespoons Easy Butter cannamilk
1/2 cup chopped onion
1/2 cup chopped red or green bell peppers
1/2 cup cooked diced ham
4 slices of bacon
1 Tablespoon Easy Butter cannabutter
1/2 teaspoon salt
1/2 teaspoon pepper

Melt your cannabutter in a large skillet. Sauté onion, peppers, parsley, ham and bacon in the butter. Whip the eggs with cannamilk and add salt and pepper. Stir the eggs into the mixture in the skillet and lightly brown on each side. Garnish with fresh parsley



1 cup shortening
1/3 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 cup mini chocolate chips
1 1/2 cup chocolate chips
1 1/2 cups Easy Butter cannamilk

Preheat oven to 350°F. Grease the molds of a popover pan. In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point. Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking. Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.

Melt chocolate chips, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.

Mix together cannamilk and vanilla extract, and serve inside each cookie shot.



6 oz center-cut halibut steak
1 tsp dijon mustard
1 tsp chopped fresh thyme
1 tbsp chopped fresh oregano
1 tsp chopped fresh rosemary
½ tsp freshly ground black pepper
1 tsp water
2 tbsp Easy Butter cannabutter

Preheat oven to 350°F
In a small bowl, combine the mustard, thyme, oregano, rosemary, pepper, and water and blend well to make a paste. Butter an oven-proof baking dish. Place halibut in the dish and spread with the mustard–herb paste. Bake for 15–20 minutes, or until fish flakes easily with a fork.



MAKES: ¾ cup

1 tsp Dijon-style mustard, smooth or grainy
2 tbsp + 1 tsp wine vinegar
¼ cup Easy Butter canna-oil
¼ cup olive oil
1 tbsp flax seed oil

Whisk mustard into vinegar. Add both olive oil, and Marijuana oil in a thin stream, whisking constantly until oil is emulsified. Whisk in flax seed oil, and use immediately.


FN_Gale Gand Quick Vanilla Buttercream

½ cup Easy Butter cannabutter
3 cups confectioners’ sugar
5 tablespoons heavy cream
1 teaspoon vanilla extract

Use an electric mixer to blend room temperature cannabutter in a large bowl with confectioners’ sugar, 5 tablespoons heavy cream and vanilla extract. Beat until smooth. Add more heavy cream until the frosting is smooth and easy to spread.



2 cups all-purpose flour
4 tsp. baking powder
4 tbsp. Easy Butter Cannabutter (softened / melted)
1/2 tsp. table salt
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1 cup Easy Butter canna-buttermilk (replace whole milk with buttermilk)
1/4 cup shortening

In a large mixing bowl, mix together the flour, cream of tartar, salt, baking powder and baking soda, while preheating the oven to 375 degrees Fahrenheit. Once these ingredients are fairly well mixed together, begin to slowly but steadily mix in the shortening until the consistency becomes crumbly and chunky. Now add the buttermilk and mix until blended thoroughly. Lightly flour a wooden surface and knead the mixture 20 – 30 times, or until it has a very smooth consistency with no lumps. Roll the mixture out until it’s a half-inch thick and cut with a circular cookie cutter. If one is not available, a floured knife will suffice. Now place this on an ungreased baking sheet and brush half of the melted butter on top of the biscuits.

Sausage Gravy:
1 lb sage pork sausage
1/3 cup flour
2 cups whole milk
2 cups Easy Butter Canna-milk
1/2 teaspoon salt
2 teaspoons black pepper plus more to taste

Place a saucepan on the stove over medium-high heat.
Once the pan is hot, crumble the sausage into the pan and let it brown for a minute or two then turn down the heat to medium. Break the sausage into smaller pieces while it cooks until there is no more pink.

At this point go ahead and put the biscuits in the oven and bake for 16-19 minutes.

Sprinkle half the flour over the sausage, and stir until it is all soaked up. Add a little more just before the sausage starts to look dry. Stir it around and cook for another minute or two, then pour all 4 cups of milk (2 cups whole milk & 2 cups Easy Butter Canna-milk), stirring constantly.
Cook the gravy, stirring constantly until the gravy thickens. Sprinkle in salt and pepper and continue to cook until the gravy is thick. Once everything is cooked, simply top the biscuits with your homemade gravy and enjoy!



3 ounces white chocolate chips
1/4 cup softened Easy Butter cannabutter
1/2 cup sugar
2 eggs
1/8 tsp. salt
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. baking powder

First preheat the oven to 350 degrees F and then lightly grease/butter a 9" baking dish. Melt the butter and half of the white chocolate in double boiler or saucepan in simmering water. They should be melted over low heat. In a large mixing bowl combine the flour, salt and eggs in a mixer for 3 to 8 minutes. Add candy and butter mixture to this and continue mixing. Sift flour and baking powder together into this mixture. Mix in remaining white chocolate and mix well. Lightly press the resulting mixture into your baking dish and Bake 25 to 30 minutes.



1 dozen medium eggs
¼ cup Easy Butter mayonnaise
¼ cup Dijon mustard
4 tablespoons butter, at room temperature
1 teaspoon fresh lemon juice
¼ teaspoon cayenne pepper
Salt and freshly ground white pepper
Finely snipped chives for garnish

Place the eggs in a pan large enough to hold them in a single layer and cover with cold water. Bring to a boil, cover, turn off the heat and let eggs sit 15 minutes. Drain and run under cold water until eggs are completely cool.
Peel eggs and cut in half lengthwise. Remove the yolks and rub through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard and butter; mix until smooth. Stir in the lemon juice, cayenne, salt and white pepper to taste. Spoon the mixture into the egg whites (i like to top mine with paprika) and chill in the refrigerator unless serving immediately.



3 tablespoons green onion, chopped
1 lime, juiced
⅓ cup Easy Butter Canna-vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoons soy sauce
¾ tomato paste
1 tablespoons fresh garlic, minced
2 tablespoons dark brown sugar
½ tablespoons chili powder
pinch of cayenne pepper
1 tablespoons honey
pinch of ground ginger
¼ cup water

Combine oil, green onion, lime juice and water in crock pot. Cook on low for 2 hours.

Add apple cider vinegar, Worcestershire sauce, soy sauce, tomato paste, garlic, brown sugar, chili powder, cayenne pepper, honey, and ground ginger. Mix well. Cook on low for another hour. Stir occasionally.

Store in airtight container in refrigerator.



1 Cup – White Sugar
½ Cup – Easy Butter Cannabutter, Melted
¾ tsp – Ground Nutmeg
½ Cup – Milk
1 tsp – Baking Powder
1 Cup – All Purpose Flour
1 tsp – Ground Cinnamon

Heat oven to 350. Spray all of the cups of a mini-muffin pan with Nonstick Cooking Spray.

With an electric stand mixer, mix ½ Cup Sugar, Nutmeg, ¼ Cup Cannabutter, Milk, Baking Powder, and Flour until combined.

Fill mini-muffin cups ½ way full with donut mix. Bake 20 Mins.

When donuts are in oven, take 2 separate bowls and put ¼ Cup melted Cannabutter in one, and ½ Cup Sugar with Cinnamon in the other.

When donuts have finished baking, remove them from the mini-muffin pan and one-at-a-time dip them first in the melted Cannabutter followed by coating them with the Cinnamon Sugar.



DOUGH Ingredients:
2 ½ lbs Bread Flour
½ tbs Salt
½ cup Cannabis Olive Oil
4 tbs
½ tsp Yeast
1tbs Sugar
¾ cup Water, Hot
2 cups Water, Room Temperature

FILLING Ingredients:
1 ½ lb Spinach
2 cups Diced Onion, Small
2 tbs Olive Oil (Can use infused oil for higher
1 tsp Sumac
Sour Salt (Citric Acid) & Pepper, to taste

Combine hot water, sugar, salt and yeast, mix gently with a whisk and then let sit for 10 minutes to let the yeast activate. Combine with the remaining water. Put your flour into a large bowl and slowly add the water to it. For every ½ cup water you add, add in ¼ cannabis olive oil. Knead the dough with your hand until it is smooth, it shouldn’t stick to your fingers. You may need to add a small amount of flour if the dough feels too tacky. Let sit for 2 hours with a damp cloth over it to rise. Freeze or set aside to make fresh.

Heat pan on medium flame. Add the olive oil first. Then add the diced onions with the sumac and sauté for 3-5 mins. Not quite translucent, but enough time for the sumac to really open up and infuse its flavor. Add the spinach (if your pan isn’t big enough, do this is smaller batches) and cook until wilted. Add the sour salt and pepper to taste. Take the contents out of the pan and put it into a table-cloth to strain until dried. Make sure the taste is still sour and if not, add a little more salt. Do not add lemon.

Roll the dough into 1 ½” balls and flatten out with a rolling-pin. Add in the spinach filling and fold the tops in and the bottom up to create a triangle (although you can shape it however you’d like). Brush with egg whites and water. Bake at 350 for 10 - 15 minutes or until golden brown.




Chicken Soup Ingredients:
1 49 ounce can chicken broth
½ lb. chicken breasts, skinned and boneless
1 medium onion, chopped
1 celery stalk, sliced
1 cup sliced or baby carrots
½ cup chopped dill or parsley

Canna-Dumpling Ingredients:
1 1/4 cup flour
1 tablespoon baking powder
2 teaspoons sugar
½ teaspoon salt
2 tablespoons Easy Butter canna-butter
2/3 cup cannamilk


Chicken Soup Directions:
In a large saucepot combine the broth with the chicken and simmer for 20 minutes. Remove any particles that float to the top.
Add the remaining ingredients and simmer for another 45 minutes. Remove the chicken, cut in pieces and return to the pot. While the chicken is simmering, prepare the dumplings.

Canna-Dumpling Directions:
In the bowl of a food processor mix flour, baking powder, sugar, and salt. Pulse. Add cold canna-butter and pulse until crumbly. Add milk to form a soft dough that begins to form a ball. This recipe makes 6 good size dumplings.
Drop the dumplings into the simmering soup. Cover and cook for 15 minutes without lifting the lid. When the dumplings are done they will have floated to the top of the pot


food stylist: Jamie Kimm
Prop stylist: Marina Malchin

Makes 8 Tacos

For the Fish:
1 lb. Mahi Mahi or Cod (Cut into 2 oz strips)
¼ tsp Blackening Seasoning
2 oz. Easy Butter Canna-Oil

For the Tacos:
8 oz. Cole slaw mix
1 oz. Lime Juice
1 ea. Avocado, sliced into 16 slices
2 ea. Limes cut each lime into 8 wedges
4 oz. Cotija Cheese
1 tbsp. Pickled Red Onions
4 ea. 4 1/2″ Flour tortillas

Season fish with canna oil and blackening seasoning and Sauté fish portions in canna-oil until golden brown. Mix Cole slaw mix with 1 oz. lime juice, salt and black pepper. Warm tortillas and place on cutting board. Assemble tacos and top With 1 cojita cheese and Pickled red onion.



1 1/2 cups raw whole pumpkin seeds
2 teaspoons Easy Butter cannabutter, melted
1 pinch salt

Preheat oven to 300 degrees F
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.



1 cup flour
4 tbsp. Easy Butter cannabutter
2 eggs
1/2 cup milk ( You can use cannamilk if you want a stronger medicated effect )
1/3 cup water
1/4 tsp. salt

In a medium or large mixing bowl, mix the cup of flour and 2 eggs together. Next add the water and milk, mixing thoroughly. Now add softened butter and salt. Continue mixing until well blended. Oil a large skillet and set the temperature on medium-low. Pour about 1/4 cup of batter on the skillet and tilt the pan in a circle, so as to spread the batter thin and evenly. Cook about 2 minutes, flip and cook an additional 2 minutes. Top with your favorite fruits, whipped cream, or syrup.



2 pounds whole russet or Yukon gold potatoes
1/2 cup Easy Butter extra-virgin canna-olive oil
1 cup buttermilk
2 tablespoons chopped fresh chives
1 cup shredded cheddar cheese
Salt & Pepper to taste

Put the potatoes in a saucepan and cover with water. Bring to a simmer over medium-low heat and cook uncovered, for roughly 45 minutes, until tender. Drain the potatoes and let sit until cool enough to handle. At this point you can either peel the potatoes or leave the skin on. Transfer the potatoes to a bowl and add the canna -oil, buttermilk, as well as salt and pepper to taste. Mash the potatoes until you reach your desired consistency. Stir in the chives, and then fold in the cheddar.


Thanksgiving Turkey

12 - 15lb turkey
1 1/2 cups Easy Butter cannabutter
¼ cup chicken broth
1 tablespoon lemon juice
1 teaspoon poultry seasoning
1 teaspoon sweet basil
1 teaspoon thyme leaves
1/2 teaspoon sage

Start by melting half a cup of the cannabutter in a small saucepan over low heat until it is melted and then mix in the remaining ingredients. Simmer for 5-10 minutes then remove from heat. Once butter has cooled enough to handle, make a small incision in the turkey and force a finger between the slit, separating the skin from the meat. Then, using a marinade injector, squirt the butter mixture under the skin of the turkey. Be sure to do both sides of the turkey for even medication. Use half of the remaining cannabutter to coat the skin of the turkey, then season with salt and pepper if you wish. Cook the turkey according to your favorite method, basting it with the remaining cannabutter every hour or so.



8 tbsp. (1 stick) Easy Butter cannabutter
3 or 4 tablespoons of butter for buttering pan and dotting
2 cups yellow onion, diced
2 cups celery, chopped finely
1 tablespoon sage, minced
1 tablespoon thyme, minced
3 cups turkey broth
2 eggs
¼ cup parsley, chopped
16 cups day-old or toasted bread

Preheat oven to 375ºF. Butter a 9-inch by 13-inch baking dish.

Melt the cannabutter over medium heat in a large skillet. Sauté the onions, celery, sage and thyme for five minutes, adding salt and pepper. Add the broth and bring to a simmer. Beat the eggs in a large bowl, add the parsley and bread cubes. Pour the vegetable broth mixture over the bread, making sure all the cubes get nice and moist. Transfer your stuffing to the baking dish and dot with extra regular butter. Cover with foil and bake for 30 minutes. Remove the foil and bake uncovered for an extra 30 minutes, until the stuffing is golden brown.



4 1/2 lbs Sweet Potatoes
1 cup Sugar
1/4 cup Milk
1/2 cup CannaButter, softened
2 large Eggs
1 tsp Vanilla Extract
1/4 tsp Salt
1 1/4 cups Cornflakes Cereal, crushed
1/4 cup chopped Pecans
1 tbsp Brown sugar
1 tbsp Cannabutter, melted
1 1/2 cups Miniature Marshmallows

Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes. Beat mashed sweet potatoes, sugar, milk, cannabutter, eggs, vanilla extract and salt at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.



1 large chicken, 4 pounds, cut into pieces
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon cayenne pepper
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1/4 cup Easy Butter canna-peanut oil
1 bunch parsley, rinsed and dried, for garnish

Rinse the chicken well and pat it thoroughly dry.

Sift the flours and the spices together into a small paper bag, so they are well mixed. Drop the chicken, two or three pieces at a time, into the bag, hold the bag closed, and shake it so the chicken is thoroughly covered. Transfer the chicken to a wire cake rack and let it sit, refrigerated, for 2 hours, so the flour will adhere. Reserve the remaining flour mixture. Heat the oil in a large skillet over medium-high heat. Dredge the chicken once more in the flour mixture, shaking off the excess. When the oil is hot but not smoking, add the chicken, making sure you do not crowd the pan. Cover, and cook until the chicken begins to turn brown, about 8 minutes, reducing the heat slightly if necessary. Turn the chicken, cover, and continue cooking until it is cooked through and the juices from the thigh run clear when pricked with a fork, an additional 10 minutes. Arrange the chicken on a brown paper bag to drain, and leave it for about 5 minutes. Then transfer the chicken to a warmed serving platter, garnish with the parsley and serve immediately.




6 tart apples, peeled, cored, and sliced
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cup flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1/2 cup Easy Butter cannabutter, melted and cooled

Preheat oven to 350 degrees F.
Toss together apples, brown sugar and spices. Place in a buttered baking dish and bake at for 20 minutes. Sift together dry ingredients. In separate bowl, mix wet ingredients. Add to dry ingredients, stirring till just combined. Spread topping over apples and bake for 25 minutes. Top with whipped cream if desired.



1 cup Easy Butter cannabutter, room temperature
1 2/3 cup sugar
2 teaspoons finely grated lemon zest
1 tablespoon fresh-squeezed lemon juice
1 tablespoon pure vanilla extract
5 eggs
2 cups cups unbleached flour + teaspoon salt, sifted
1 Bundt cake pan

Preheat an oven to 325 degrees F.
Butter and flour a Bundt pan.
In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes. Beat in the lemon zest, lemon juice, and vanilla. Add the eggs, 1 at a time, beating until just combined after each addition. Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix. Spoon the batter into the Bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean. Cover the pan loosely with aluminum foil if the crust browns too quickly. Remove cake from oven and cool on a wire rack for 10 minutes. Remove the Old Fashioned Lemon Pound Cake from the Bundt pan and place onto a wire rack to cool completely.

CUT-OUT COOKIES ​(perfect for our leaf cookie cutter)


Makes about 2 dozen

Get your cookie cutter here - Cookie cutter

1 cup Easy Butter cannabutter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
3 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda

Cream together butter and sugar. Add eggs, vanilla and buttermilk. In a separate bowl, combine dry ingredients, then add to butter mixture, beating until smooth. Refrigerate dough until it is easy to roll out and cut with cookie cutters. Heat oven to 350 degrees. Roll out cookies, cut into desired shapes with cutters. Bake about 7 minutes or until puffy and slightly browned. Frost and decorate, as desired.



Makes about 3 dozen

For the cookies:
1/2 cup Easy Butter cannabutter
1 cup sugar
1/2 teaspoon salt
1 tablespoon grated citrus rind (any citrus works; I prefer orange)
1/2 teaspoon nutmeg
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

For the icing:
2 cups confectioners’ sugar
1/4 cup shortening
1 teaspoon almond flavoring
1 teaspoon cream of tartar
Milk, as needed
Red food coloring

Heat oven to 375 degrees.

Cream together shortening, sugar, salt, citrus rind, nutmeg; add eggs and beat until smooth. Mix dry ingredients, add to shortening mixture and mix until smooth (If batter is too dry, add a little milk). Using your hands, roll about 1 tablespoon dough on floured board. Roll floured dough between your hands to shape into a cigar shape. Bend top into a hook to form a cane shape. Place on baking sheet.
Bake for approximately 12 to 15 minutes.

Prepare icing by beating all ingredients, except red food coloring, together with a mixer. Add milk a little at a time until icing is a soft spreading consistency. The cream of tartar will firm up the frosting. Reserve about 1/4 cup of icing and tint it with red food coloring. Using a pastry bag with a small tip, draw lines diagonally across cookies, alternating red and white.



Makes 2 1/2 to 3 dozen

1 cup Easy Butter cannabutter
1/3 cup sugar
2 cups flour, sifted
2 cups pecans, finely chopped
2 tablespoons orange zest
1 teaspoon vanilla
Confectioners’ sugar, sifted

Heat oven to 325 degrees.

Cream butter and sugar together with a mixer. Add remaining ingredients except the confectioners’ sugar. Shape dough into small balls and bake 25 to 30 minutes. Cool and roll in confectioners’ sugar.



Makes 4 to 6 dozen

2 1/4 cups flour
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons Easy Butter cannabutter, softened
8 ounces cream cheese, softened
2 cups sugar
1 egg
1 tablespoon red food coloring (liquid)
1/2 cup confectioners’ sugar

In a medium bowl, combine flour, cocoa, baking powder and salt; set aside.
In a large bowl, cream the butter, cream cheese and sugar together until smooth. Beat in the egg and food coloring. Add the dry ingredients and mix until dough forms.

Cover and chill for 2 hours.

Heat oven to 350 degrees. Grease baking sheet, or line with parchment paper.

Place the confectioners’ sugar in a shallow bowl.Roll chilled dough into 1-inch balls, and then roll in confectioners’ sugar. Place on baking sheet. Bake 10 to 12 minutes. Cool on sheets 2 minutes, then move to wire racks to cool completely. Store in an airtight container.



(This is a big recipe)
Makes about 6 dozen

1 cup Easy Butter cannabutter
4 cups brown sugar
4 eggs
1 tablespoon vanilla
7 cups flour
1 tablespoon baking soda, dissolved in 1/2 cup hot  water
1 teaspoon cream of tartar
1/2 pound coconut
1 cup chopped nuts
1 pound raisins
1 pound dates, chopped into fine pieces

Heat oven to 375 degrees.

In a large bowl, cream butter and brown sugar. Add eggs and vanilla, and mix until well-combined. Add dissolved soda, cream of tartar and flour to creamed mixture and mix well to combine. Stir in coconut, nuts, raisins and dates. Roll into little balls, place on a baking sheet and flatten with a fork. Bake about 12 minutes. (This is a big recipe, and cookies can be made early, frozen and served for Christmas.)



Ingredients: (Makes about 6 dozen)
3/4 cup Easy Butter cannabutter
1 cup granulated sugar
1 egg, beaten
3/4 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
1/3 cup cocoa
1/4 teaspoon salt
Additional granulated sugar for dusting cookies

Cream butter and sugar well. Add egg and vanilla and blend. In a separate bowl, sift together flour, baking soda, cream of tartar, cocoa and salt. Add flour mixture to creamed mixture and blend together. Divide dough into four pieces. Wrap in plastic wrap. Chill about 1 hour to make dough easier to work with.

Heat oven to 375 degrees. Grease baking sheet.

On lightly floured board, roll out a quarter of the dough at a time until thin. Using cookie cutters, cut into desired shapes. Sprinkle granulated sugar generously over each cookie. Bake about 9 minutes or until done.



Ingredients: (Makes about 3 dozen)

For the brownies:
1/2 cup Easy Butter cannabutter
1 1/4 cups semisweet chocolate chips
2 eggs
3/4 cup brown sugar, packed
1 teaspoon instant-coffee crystals
2 tablespoons water
1/2 teaspoon baking powder
3/4 cup all-purpose flour

For the filling:
1 cup (6 ounces) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners’ sugar 1/3 cup seedless red raspberry jam

For the glaze:
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350 degrees. Grease a 9-inch-square baking pan.

To make the brownies: In a heavy saucepan, melt butter and chocolate chips over low heat. Cool slightly. In a large bowl, beat eggs and brown sugar. Dissolve coffee crystals in water; add coffee to egg mixture, then add melted chocolate. Mix well. In a separate bowl, combine baking powder and flour; stir into chocolate mixture. Spread in prepared pan. Bake 30 to 35 minutes or until brownies test done, when a toothpick inserted in pan comes out nearly clean. Cool.

To make the filling: Melt chocolate chips; cool. In a mixing bowl, beat cream cheese until fluffy; add confectioners’ sugar and jam. Stir in melted chocolate; spread over cooled brownies.

To make the glaze: Melt chocolate chips and shortening. Drizzle over filling. Chill before cutting. Store in the refrigerator.



(Requires candy thermometer)
2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup Easy Butter cannabutter
1 1/4 teaspoons vanilla extract

Grease a 12x15 inch pan.
In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and Easy Butter cannabutter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F remove the pot from the heat and stir in the vanilla. Transfer the mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.


Fortune Cookies

1 cup all-purpose flour
1/4 cup rice flour
2 teaspoons cornstarch
1/2 teaspoon salt
1 cup sugar
4 egg whites
1/4 cup plus 2 tablespoons Easy Butter canna-canola oil
3 tablespoons water
1 tablespoon vanilla extract

Heat oven to 350 degrees.

In a large bowl, whisk together the flour, rice flour, cornstarch, salt and sugar.

In a separate bowl, whisk together the egg whites until frothy. Set aside.

Create a well in the middle of the dry ingredients. Pour the Easy Butter canna-canola oil, water and vanilla extract into the center. Use a rubber spatula to stir the wet ingredients. Eventually incorporate the dry ingredients along the sides of the bowl. Stir until the dry ingredients are well-blended. The batter will be stiff. Add half of the egg whites. Mix well to break up any lumps. When the batter is smooth, incorporate the remaining egg whites. Mix until smooth.

Pipe or spoon the batter in quarter-sized amounts onto a nonstick baking sheet, leaving about 3 inches between each spoonful of batter. Using the back of a spoon, spread the batter in a circular motion outward to make it as thin as possible without creating holes in the batter. Bake for about 8 to 10 minutes, until slightly brown around the edges.

Remove from oven and, with an offset spatula, carefully and quickly scrape the fortune circles off the nonstick sheet and flip them. Place a fortune strip in the center of each cookie. Immediately fold each cookie in half slightly and crease the middle on the edge of the hot pan or a cup to shape. Place the folded fortune cookies in a muffin pan to cool (so they don’t lose their shape). Store in an airtight container for up to 1 week.



2 3/4 cups all-purpose flour
1/3 cup sugar
2 envelopes instant yeast
1 teaspoon kosher salt
1 cup whole milk
6 tablespoons Easy Butter canna-butter, room temperature, cut into pieces; plus 1/2 cup (1 stick) salted butter, melted
2 egg yolks

In a large bowl, whisk together the flour, sugar, yeast and salt. Set aside.

In the microwave or a small saucepan over low, heat the milk to 110 degrees. Add the 6 tablespoons of Easy Butter canna-butter and stir to combine and melt the butter. Once the butter is completely melted, whisk the egg yolks into the butter-milk mixture. Pour the liquid mixture into the dry mixture. Mix well to completely incorporate all ingredients. The dough will be loose and very sticky.

Once your dough is well combined, place a clean towel over the bowl and set it in a warm spot (such as over a heated oven) for 2 hours. After 2 hours, punch down the dough to deflate it, then knead in the bowl a few times. The dough will be sticky, but resist the urge to add more flour. Gather all the dough into a nice ball and transfer to an oiled bowl. Cover with the towel and let rise again until doubled, about 2 hours.

Once doubled, portion into roughly sixteen 2-ounce (roughly 2-inch) pieces. Shape by rolling pieces of dough in a ball between your hands and stretching the top under the ball. Place the dough balls on ungreased baking trays. Cover with a towel and allow to rise for 1 hour.

Heat the oven to 325 degrees.

Just before baking, brush the rolls with a bit of the melted butter. Bake for 15 minutes, then remove them from the oven, brush liberally with butter, then bake for another 10 minutes. Remove the rolls from the oven and brush once more with butter. Let the rolls rest on the pan for 20 to



1/2 cup melted Easy Butter cannabutter
1 cup packed light brown sugar
1 whole loaf fresh (not frozen) Texas Toast bread
4 large eggs
3/4 cup whole milk
3/4 cup apple butter
1 tsp vanilla extract
2 granny smith apples (peeled and diced)
2 tbsp light brown sugar mixed with 3 tsp cinnamon
Powdered sugar for sprinkling
Maple syrup for serving

In a bowl, mix the melted cannabutter and brown sugar, stir until well mixed. Grease a 9×13 pan and pour melted half the cannabutter in pan evenly. In a bowl, beat together milk, eggs, apple butter and vanilla – set aside. Layer a single layer of Texas toast bread in pan. Evenly distribute 1 cup of the egg mixture over bread, use spatula to ensure even soaking. Sprinkle brown sugar/cinnamon mixture evenly. Then pour diced apples evenly over top the bread. Repeat with second layer of bread, melted cannabutter, egg mixture and remaining brown sugar/cinnamon mixture. Cover tightly and chill in fridge overnight. Preheat oven to 350F with rack in center of oven. Bake covered for 30 minutes. Uncover and bake another 10-15 minutes or until golden brown. Let cool for 5 minutes, serve warm.



5 lbs Chicken Wings
1/2 Cup Easy Butter Canna-butter
Favorite sauce ( I like to use Sweet Baby Rays Garlic Parmesan )

Preheat oven to 375°. Place the 1/2 cup of Easy Butter in a large mixing bowl and set out to soften. Arrange wings on a cooling rack that can be set inside a baking sheet, then cook the wings in the preheated oven for 1 hour, or until skin is crispy and the meat is cooked through.
Toss the wings into the mixing bowl with the Easy Butter, add your favorite sauce directly into the bowl and toss until coated. Serve and enjoy. For crispier wings, place back in oven for 5 minutes.



2 cups Easy Butter Mayonnaise
3/4 cup water
1 1/2 tablespoons ketchup
2 tablespoons sugar
Dash of hot pepper sauce
1 teaspoon garlic powder
3/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon black pepper
Pinch of salt

In a blender or food processor, combine the mayonnaise, water, ketchup, sugar and pepper sauce. Season with remaining ingredients. Blend until smooth.



3 cups flour
5 tbsp. Easy Butter canna butter
2 eggs
1 cup milk
2 cups cane sugar
5 tbsp. shortening
3 tbsp. baking powder
1 tsp. table salt
1/2 tsp. nutmeg
1 cup melted regular butter
1 tbsp. ground cinnamon

Set the oven to 350° F. Get out a 12-cup muffin tray and grease with lard, butter or cooking spray. You may also line with muffin cups instead. In a large mixing bowl combine the Easy Butter, shortening and 1 cup of the cane sugar. Beat until smooth consistency. Now add in the eggs, baking powder, nutmeg and salt. Next mix in the flour and milk, switching off each addition and mixing well after each. The mixture should be well blended, but slightly lumpy. Fill the muffin cups even with the top and bake in the oven for 20 minutes. Remove from the oven and allow to cool for 10 to 12 minutes. Get out a small mixing bowl and mix the remaining cup of sugar and tablespoon of cinnamon. Now spread the melted regular butter over the top of each muffin, subsequently adding the cinnamon/sugar mixture on top of the melted butter. Enjoy.



Pizza dough ( Go store bought if you want to save time )

1 package active dry yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil (Can use cannaoil to increase overall potency)
1 teaspoon salt
2 Cups your favorite shredded white cheese

Preheat oven to 450 degrees° F . In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.Cover with white sauce and top with your cheese. Bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.


2 tablespoons Easy Butter cannabutter
3 tablespoons flour
1 cup Easy Butter cannamilk
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
1 garlic clove, minced
2 tablespoons fresh basil, minced
1⁄2 cup parmigiano-reggiano cheese, shredded

Heat butter in a small saucepan. Add flour and stir until thoroughly mixed.
Slowly whisk in milk, adding gradually. Stir in remaining ingredients. Will thicken upon standing.



1/2 cup Easy Butter canna-oil
1 box yellow cake mix
2 tbsp wheat germ
2 tbsp oat bran
2 tbsp whole wheat flour
1 small box butterscotch instant pudding
1/3 cup warm water
5 eggs, beaten
8 oz crushed pineapple with juice
1 2/3 cups grated carrots
1/2 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit. Grease and flour two loaf pans. In a large bowl, combine cake mix, wheat germ, oat bran, whole wheat flour and dry pudding mix. Whisk with fork. Add water, Easy Butter canna-oil, eggs and pineapple. Mix thoroughly. Add in carrots and walnuts and mix in. Divide evenly between two loaf pans and bake for about 25 minutes, or until a toothpick inserted in center comes out clean. Frost with cream cheese frosting and enjoy!



3/4 cup Easy Butter cannamilk
1 cup mayonnaise
1/4 cup sour cream
1 tbsp. parsley
1/2 tsp. table salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. dried thyme

Get out a mixing bowl, place all ingredients in it and whisk thoroughly. Cover and refrigerate at least 2 hours before using. You can store in the refrigerator in a mason jar.



4 tbsp. Easy Butter cannabutter (softened)
1.5 cups warm water
1 tbsp. sugar
2 tsp. salt
1 package active dry yeast
4 1/2 cups all-purpose flour
10 cups water
2/3 cup baking soda
1 egg yolk mixed with 1 tbsp. water
Pretzel salt (or coarse sea salt)
Easy Butter canna-oil

In an electric mixing bowl, combine sugar, warm water and salt. Sprinkle the active dry yeast on top. Let sit for 5 minutes or until the mixture begins to foam up. Next add the flour and softened Easy Butter. Mix on low speed, mixing until the mixture is thoroughly combined. Change to medium speed and continue mixing for 4 to 5 minutes. The dough should easily pull away from the walls of the mixing bowl. Remove dough, set aside and clean the mixing bowl. After cleaning the bowl, lightly oil it with the Easy Butter canna-oil. Place dough back in the bowl and cover with plastic wrap. Allow to sit for just under an hour. By this time the dough should have nearly doubled in mass. Preheat the oven to 380 degrees, line two baking sheets with parchment paper and lightly oil the paper with Easy Butter canna-oil, subsequently setting the pans aside for the time being. Bring the 10 cups of water to a boil. While you are bringing the water to a boil get out the dough and place on an oiled surface. Separate the dough into 8 equal portions. Next, roll each portion into an approximately 2 foot section. Form each section into a "U" shape, before folding each end onto the bottom part of the "U" to make a pretzel shape with the dough. Place each of the 8 portions onto the oiled parchment paper. For 30 seconds at a time, place each of the sections into the boiling water. Remove at the end of the 30 seconds with a flat spatula. Place again on the parchment paper, brush with the egg/water mixture and sprinkle sea salt or pretzel salt on top of each pretzel. Bake 15 - 18 minutes or until golden brown. Allow to cool 4 - 7 minutes before consuming.



3 cups of shredded or diced cooked chicken
1 small apple, diced
1½ cup of Easy Butter canna-mayo
3-diced chives
1 tablespoon of curry powder
¼ cup slivered almonds
Sea salt and black pepper to taste

Mix all ingredients in a large bowl. You can serve the salad on its own or put on top of lettuce cups, cucumber slices, endives, etc.



2 cups white sugar
1 cup unsweetened cocoa powder
1 cup all purpose flour
1/4 cup water
4 eggs
2 sticks of Easy Butter canna butter {Softened}

Grease muffin baking dish. In a medium size mixing bowl combine, Flour and Baking Powder and set aside. In a medium size mixing bowl combine Softened Easy Butter, eggs, sugar, water, and mix thoroughly. Combine wet ingredients into dry ingredients and mix well. Fill muffin pan by the tablespoon half way to fill line and bake for 16 minutes at 325º. Remove from oven and let cool before icing.



1 teaspoon olive oil
1/2 cup Easy Butter, sliced
1/4 cup sun-dried tomatoes, minced
1 tablespoon garlic, minced
1 tablespoon lemon juice
1 tablespoon of Worcestershire sauce
1/2 cup bleu cheese, crumbled
1 tablespoon basil, minced
4 Steaks

For bleu cheese and sun dried tomato butter, heat oil over medium heat in small saucepan. Add garlic; cook until brown.
Add sun-dried tomatoes; cook about 1 minute
Stir in lemon juice, Worcestershire sauce and basil, and immediately transfer contents to a food processor or blender. Turn on food processor; add blue cheese and puree. Add sliced butter to food processor, allowing it to be whipped into pureed cheese mixture.
Grill/cook steaks to desired doneness, then place a tablespoon of butter mixture on top and allow to partially melt before serving.



Crumb Topping Ingredients:
5 tablespoons Easy Butter
1/2 cup sugar
1/2 cup flour
1/2 cup oatmeal
1/4 tsp salt

Muffin Ingredient’s:
2 cups all purpose flour
1/12 tsp baking powder
1/2 tsp salt
1/2 cup Easy Butter
1 cup sugar
2 large eggs
1/2 cup buttermilk
finely grated zest of one lemon
1 tsp vanilla extract
2 cups fresh blueberries

Glaze Ingredients:

3 tablespoons fresh squeezed lemon juice
1 cup powdered sugar

Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners
Make the crumb topping by combining 3 tablespoons of Easy Butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside.
Combine flour, baking powder and salt in a medium size bowl. Set aside.
If using frozen raspberries, place them in a small bowl and return to freezer until ready to use.
If using fresh berries, place in a small bowl and set aside. In the bowl of an electric mixer, Softened Canna Butter for 1 minute until soft and fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest and mix on low until combined. Remove bowl from mixer. Add flour mixture and stir by hand until flour disappears. Do not over mix or muffins will be tough. Gently stir in raspberries. Divide mixture evenly in the prepared muffin pan. Sprinkle with the crumb topping. Bake at 350˚F for 22 to 25 minutes or until light golden and a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before removing to a wire rack. Drizzle lightly with the lemon glaze.



Pour 4 oz of Heavy Cream (8 oz if using 2 stick) into the lower portion along with roughly 1/8th cup of water and then run through.



1/2 cup sliced carrots
1/2 cup chopped onion
2 tablespoons Infused Easy Butter
2 tablespoons flour
2 1/2 cups chicken stock or broth
1 cup Infused Easy Butter heavy cream
1/3 cup lager beer
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
2 cups shredded sharp cheddar cheese
1 3/4 cups crumbled Stilton (blue cheese) cheese

1. In a food processor or blender, purée carrots and onion until nearly smooth. Set aside.
2. In a large saucepan, melt infused easy butter. Stir in flour until smooth. Cook over medium-low heat, stirring occasionally for 10 minutes, or until mixture turns a copper color.
3. Carefully stir in chicken stock, infused easy butter cream, beer, carrot-onion mixture, pepper, Tabasco, and bay leaf. Bring to a boil; reduce heat and simmer for 10 minutes.
4. In a small bowl, stir the cornstarch and water together. Add to the soup. Cook and stir until mixture is thickened and bubbly. Discard bay leaf.
5. Gradually add cheeses, cooking and stirring until melted.



4 wild salmon fillets, about 5 oz. each
2 sprigs tarragon, cut in half;
Zest of 1 lemon;
8 slices of bacon;
2 tbsp. maple syrup or honey; (optional)
3 tbsp. Easy Butter Canna Olive Oil
Sea Salt and freshly ground pepper

Preheat your oven to 375 F. Season the salmon to taste with sea salt and freshly ground black pepper. Top each fillet with a sprig of tarragon and some lemon zest. Wrap each fillet with 2 slices of bacon. Heat some Canna Olive Oil in a large ovenproof skillet over a medium-high heat. Fry the salmon on each side until golden brown (about 2 minutes per side). Brush each fillet with the maple syrup or honey, if using, and transfer to the oven. Place the salmon in the oven until cooked through (about 8 -10 minutes).



1 (10 ounce) package frozen broccoli florets, thawed
3 tablespoons Easy Butter canna-butter, melted
1/2 cup shredded Cheddar cheese
salt and pepper to taste

Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish. Pour melted Easy Butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted. Bring to a boil. Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.



4 skinless, boneless chicken breast halves
1/4 cup chopped green onion
1 cup sliced fresh mushrooms
1/3 cup Marsala wine
salt and pepper to taste
3 tablespoons Easy Butter canna-olive oil
1/3 cup heavy cream
1/8 cup milk

sauté chicken in a large skillet for 15 to 20 minutes, or until cooked through and juices run clear. Add canna-olive oil, green onion and mushrooms and sauté until soft, then add Marsala wine and bring to a boil. Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes



2 large firm apples, peeled, cored, and halved vertically
Cooking spray
4 tablespoons brown sugar, divided
2 1/2 tablespoons Easy Butter canna-butter, melted and divided
3/4 teaspoon ground cinnamon, divided
2 tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
1/4 teaspoon kosher salt
1 1/2 cups vanilla ice cream (Optional)

Preheat oven to 400°.Starting at the outermost edges, cut most (but not all) of the way through each apple half at 1/8-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon Easy Butter, and 1/2 teaspoon cinnamon; brush mixture evenly over apple. Cover pan with foil and bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes. Combine remaining 3 tablespoons sugar, remaining 1 1/2 tablespoons Easy Butter, remaining 1/4 teaspoon cinnamon, oats, flour, and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve with ice cream (Optional)



8 oz boneless chicken breast, cut into bite-sized cubes
2 teaspoons Easy Butter canna-oil
2 cloves garlic, minced
Orange Sauce
Oil for deep-frying
Salt and sugar, to taste
Chopped scallion, for garnishing
White sesame, for garnishing

Frying Batter:
1 egg
1/4 cup all-purpose flour, sifted
2 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 cup water, ice cold
1/2 tablespoon Easy Butter canna-oil
Pinch of salt

Orange Sauce:
1/4 cup orange juice
1/2 teaspoon orange zest
3 tablespoons chicken broth, or water
1 tablespoon soy sauce
5 teaspoons sugar
1 teaspoon Apple cider vinegar, red wine or Chinese white vinegar
2 teaspoons Chinese rice wine or dry sherry, optional
1 teaspoon corn starch

In a bowl, mix in all the Orange Sauce ingredients. Set aside. Make the Frying Batter. In a large bowl, whisk eggs and mix in the rest of the Frying Batter ingredients until batter is smooth. Drop in the chicken cubes, mix well, and set aside. Heat up a wok with deep-frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking and over crowding the wok. Deep-fry until color changes to golden brown and completely cooked. Dish out and drain on paper towels. Heat up wok over medium-high heat with 2 teaspoons of cooking oil. Stir-fry the garlic until fragrant. Gently pour in the Orange Sauce mixture, stir, and bring it to a light simmer. You may adjust additional seasoning to taste, ie. water (if sauce is too thick, cornstarch solution to thicken sauce), salt, sugar, etc. Toss in the deep-fried chicken, stir well until sauces all absorbed and lightly thickened up. Dish out and garnish with chopped scallions and sesame.



4 pork chops (I used boneless)
2 tablespoons Easy Butter canna-butter
1 peach, washed and cut into slices
1 tablespoon fresh rosemary leaves
2 -3 sprigs of thyme
2 tablespoons brown sugar

Season the chops with salt and pepper to taste. In a skillet over medium heat melt butter. Add peach slices and cook until lightly browned on both sides, about 2 minutes. Remove from pan and place on a plate. In the same skillet cook the chops on both sides until golden brown, about 5 minutes. Place peaches, rosemary and thyme over the chops. Sprinkle with brown sugar. Cover and cook for 3-4 minutes. Serve immediately.



5 pounds red potatoes
6 eggs
2 cups Easy Butter canna-mayonnaise - (Use 1 cup of regular mayo and 1 cup of Easy Butter mayo for a lower medication level)
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper

Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.



1 egg
1 tablespoon water
1 tablespoon Easy Butter canna-butter
1 tablespoon Easy Butter canna-vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg.



1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup Easy Butter canna-butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (Can use Easy Butter canna-milk depending on desired potency)
1 apple, peeled and chopped

Preheat oven to 350°. Grease and flour a 9x5-inch loaf pan.
Mix brown sugar and cinnamon together in a bowl. Beat white sugar and Easy Butter canna-butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.



2 cucumbers, (peeled)
4 Large Tomatoes slice and cut in 4 pieces
1 cup thinly sliced red onion
1/2 cup red wine vinaigrette dressings
1/4 cup chopped fresh chives
1/4 cup Easy Butter infused oil
1/4 cup mayonnaise
1 teaspoon of salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper

Mix all liquids & spices together, add in chives, cucumbers, tomatoes and onions. Refrigerator for a few hours. Cool



3/4 cup Easy Butter canna-mayo
1 1/2 tablespoons worcestershire sauce
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons Old Bay
1 egg, lightly beaten
3/4 cups fine breadcrumbs
1 1/2 pounds jumbo lump crab meat
2 tablespoons unsalted butter
2 tablespoons canola oil
2 tablespoons capers, rinsed, drained, and finely chopped
2 tablespoons finely chopped pickles
1 teaspoon parsley, finely chopped
1 lemon, zested and juiced, plus wedges, for serving
1 small shallot, minced
6 buns, toasted
2 tomatoes, thinly sliced
kosher salt and freshly ground black pepper, to taste

In a medium bowl, combine 1/4 cup Easy Butter canna-mayo, the worcestershire sauce, Dijon, Old Bay, egg, breadcrumbs, salt, and pepper. Add in the crab meat and mix, taking care not to break up the lumps of crab meat too much. Form the crab into 6 cakes. Heat the canola oil in a large skillet over medium-high. Add the crab cakes and cook, flipping once, until golden, 6 minutes. Transfer to a platter. Meanwhile, in a small bowl, combine the remaining 1/2 cup mayonnaise with the capers, pickles, parsley, lemon zest and juice, shallot, salt, and pepper. Set tartar sauce aside. To serve, divide the crab cakes between the buns and top with a few slices of tomato, lettuce, and the tartar sauce.



8 large Yukon gold potatoes, peeled and quartered
3 tablespoons kosher salt, plus more to taste
1 cup Easy Butter canna-butter, cubed
4 ounces cream cheese, room temperature

Place your potatoes in a large pot, add enough water to cover, and then add in 3 tablespoons of kosher salt. Stir to combine, then bring to a boil, reduce the heat, and simmer for 30 minutes or so, then strain from the water and place back over low heat to steam for 3 minutes to let off any excess water. Preheat your oven to 450° degrees F. Place the potatoes in a mixer (or use a potato masher), add in the butter and cream cheese, and puree until smooth. Taste and add more salt, if you like. Place the mashed potatoes in a baking dish, then bake for 20 minutes until golden brown. Serve hot.



½ cup Easy Butter canna-butter
1 onion, finely diced
5 cups frozen corn (do not thaw)
1 cup heavy cream
6 tablespoons maple syrup
½ teaspoon kosher salt, plus more to taste

1. Heat your butter over medium heat in a large pot or pan, then add the onions and cook until translucent, about 10 minutes, stirring often. When the onions are ready, add in the corn, cream, and maple syrup. Stir to combine, and allow to simmer until tender, about 20 minutes. Once tender, use a blender or immersion blender to blend the creamed corn, but do not puree it, as you still want a bit of a chunky texture. Taste and add a bit more maple syrup or salt, if desired.



3 cups bread flour
1 cup sugar
4 1/2 teaspoons baking powder
1 teaspoons salt
1 cup whole milk
4 tablespoons Easy Butter canna-butter, melted
1 teaspoon vanilla extract
1 large egg
canola oil, for frying

In a medium bowl, mix the flour, 1/4 cup|58 grams sugar, the baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, combine the milk, butter, vanilla, and egg. Add in the dry ingredients and mix until a sticky dough forms. Heat 4-inches oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°F|175°C. Working in batches, roll about 1/2 oz.|10 grams batter into a loose, sticky ball; carefully slide into oil and fry, turning often, until puffed and golden, 2 to 3 minutes. Using a slotted spoon, transfer doughnut holes to a baking sheet with a wire rack. Repeat with remaining dough. Let doughnuts cool completely before tossing in remaining sugar to coat.



2 1/2 cups heavy cream
1/4 cup confectioners’ sugar
4 teaspoon vanilla extract
1 cup whole milk
1/2 cup light brown sugar
2 tablespoons cornstarch
2 egg yolks
6 tablespoons Easy Butter canna-butter
3/4 cup smooth peanut butter
3 (10 ounce) packages of Oreo Thins
1/2 cup cocoa powder
1/2 cup granulated sugar
pinch of kosher salt

In a large bowl, whip 2 cups|500 ml of the cream, confectioners’ sugar, and 1 teaspoon of the vanilla until stiff peaks form. Place the peanut butter in a medium bowl. In a small saucepan, combine the milk, brown sugar, cornstarch, and egg yolks over medium heat. Cook, stirring constantly, until thick, about 5 minutes. Remove from the heat and stir in 1 teaspoon vanilla, 2 tablespoons of the Easy Butter, and the salt and pour over the peanut butter, whisking, until slightly smooth. Cool slightly, then beat in half of the whipped cream until smooth. Line an 8-inch-by-8-inch square baking dish with cling film with about 2-inches hanging over the sides. Lay 16 Oreo cookies in the bottom of the baking dish in an even layer. Top with 1/3 of the whipped cream and spread it out into an even layer. Top the whipped cream layer with 16 more Oreo cookies, then top with 1/3 of the peanut butter mousse. Repeat twice more with both the whipped cream and peanut butter mousse, alternating layers and finishing with the peanut butter mousse. Cover with cling film and refrigerate or freeze for at least 4 hours. Meanwhile, in a small saucepan, whisk the remaining cream with the cocoa powder and the granulated sugar over medium heat. Cook, stirring, until the sugar has dissolved, about 5 minutes. Stir in the remaining vanilla and Easy Butter and whisk until smooth. Fudge sauce will keep, refrigerated, for 2 weeks. When you're ready to use it, simply microwave it for 30 seconds at a time, stirring after each time, until soft. Makes about 1 cup.

To serve, using the sides of the cling film, lift the icebox cake out of the baking dish and transport it to a serving dish. Slice it and serve it with chocolate sauce.



1.5 lb. ground beef
3/4 cup Easy Butter canna-milk
1/2 cup ketchup
1/2 cup brown sugar (packed)
2 large eggs
1 small sweet onion (diced)
3/4 cup saltine crackers (crushed)
1.5 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger

Lightly grease a 5 x 9-inch loaf pan, while preheating the oven to 350 degrees F. Firmly press the brown sugar in the bottom of the pan. Subsequently spread the ketchup over the sugar. Get out a mixing bowl, thoroughly combining all of the remaining ingredients in it. Form this mixture to fit the loaf pan, while pressing it into the pan. Bake for approximately 1 hour. Serve and enjoy



1/3 cup Easy Butter canna-olive oil
2/3 cup milk
1.5 cups tapioca flour
1/2 cup packed and finely grated cheddar cheese
1 tsp. table salt
1 egg

First, preheat the oven to 385 degrees F and lightly grease the cups in a muffin tray. Place all ingredients in blender and blend until completely smooth with no lumps. Pour batter into prepared muffin cups and bake in the oven for 18 to 23 minutes. When done the muffins should be just golden-brown.



4 apples (peeled, cored and sliced)
2 tbsp. Easy Butter canna-olive oil
3/4 cup water
1/4 cup cane sugar
1/2 tsp. ground cinnamon

Place all ingredients in a saucepan over medium heat. Cover and cook for 15 minutes. Remove from heat, let cool and mash all ingredients until they have become applesauce. Serve and enjoy. You can store the applesauce in mason jars in the refrigerator for up to 2 weeks.



2 ½ cups finely crushed crumbs from your favorite cookies
½ teaspoon salt
½ cup (1 stick) Easy Butter canna-butter, melted
6 ounces chopped semisweet chocolate or chocolate chips
3 ounces unsweetened shredded coconut
1 cup chopped pecans
1 (14-ounce) can sweetened condensed milk

Preheat the oven to 325°F. In a medium bowl, combine the cookie crumbs, salt, and melted Easy Butter. Scatter the mixture onto a parchment-lined 8-inch square baking pan. Press the cookie mixture flat into the pan. In another medium bowl, combine the chocolate, coconut, and pecans, and scatter the mixture over the crust.
Drizzle the condensed milk across the top. Bake the bars for 25 to 30 minutes or until they turn a light caramel color. Allow to cool and then cut them into squares.



1 1/2 cups flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup of Easy Butter canna-vegetable oil
1/3 cup of milk
1 Egg
1 1/2 cup shredded mozzarella
1 1/2 cup mini pepperonis

Combine the flour, sugar, baking powder, and salt in a bowl; stir just enough to combine the ingredients. In a separate bowl combine your canna-oil, milk, and egg then whisk to combine. Add the flower mixture to the bowl containing the wet ingredients and mix until your dough forms. Add in 1 cup of the mozzarella and 1 cup of the pepperoni. Mix by hand until the cheese and pepperoni is incorporated into the dough. Form the dough into doughballs roughly the size of the muffin tray holes. Spray a muffin tin with non-stick cooking spray, add the doughballs, then bake at 400°F for 18 minutes. Remove from oven and top with more cheese and pepperoni. Bake an additional 4 minutes, or until the cheese on top is melted, at 400°F. Remove from oven and allow to cool for 5 minutes. Serve with pizza sauce, or your favorite dipping sauce.



1/2 Loaf of thin white bread
2/3 Bar of cream cheese (8 oz. bar) softened
1/2 CUP Powdered sugar
3/4 CUPS Sugar
1 Tbsp Cinnamon
1/2 CUP Easy Butter cannabutter, melted

Cut off the crust of the bread and flatten with a rolling pin. In a small bowl combine cream cheese and powdered sugar until well blended. In a separate bowl combine sugar and cinnamon and set aside. Spread 1 – 1½ tablespoons of cream cheese mixture onto each flattened bread piece and roll it up. Dip each rolled piece of bread into the melted butter, then the cinnamon and sugar mix. Arrange on an ungreased cookie sheet leaving space between each piece. Bake at 350°F for 16-20 minutes or until golden brown.



1 bag popped popcorn
1 cup of peanuts, or any other nut you prefer. I like cashews. (Optional)
1 cup brown sugar
¼ light corn syrup
1 stick Easy Butter cannabutter (Sliced up)

If using nuts, start by mixing the nuts into your bowl of popcorn and then set it aside. In separate, microwave-safe bowl, mix together your brown sugar, corn syrup and butter. Microwave for 1 minute. Remove, stir everything together, and then microwave for another minute. Give it another good stir then pour it over your popcorn. Spoon your mixture onto a parchment-lined baking sheet and bake at 250° F for about 25 minutes. Allow to cool for 5-7 minutes.



2 bananas broken in chunks
2 cups of Easy Butter Infused Whole Milk
½ cup peanut butter
Honey to taste
2 cups of ice

Mix all ingredients together and blend.



2 cans red salmon, drained and flaked.
2 cans condensed cream of celery soup.
1 can sliced carrots, drained.
4 cups cooked elbow macaroni.
1 small onion, finely chopped.
1 cup shredded sharp Cheddar cheese.
1/4 teaspoon black pepper.
1 cup plain dry bread crumbs.
2 tablespoons butter, melted.
1 cup Easy Butter cannamilk.

Preheat oven to 375° F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl mix salmon, soup, carrots, macaroni, onion, cheese, Easy Butter cannamilk, and pepper; combine well. Spoon mixture into baking dish.
In a very little bowl, mix bread crumbs and butter; combine well then sprinkle equally over casserole.
Bake 45 to 50 minutes until golden brown



1 1/2 cups peanut butter
1 1/3 cups crushed graham crackers
1 cup Easy Butter canna-butter
2 cups powdered sugar
1 tsp vanilla essence
12 oz chocolate chips

In a large bowl, add the peanut butter, graham crackers, Easy Butter canna-butter, powdered sugar, and vanilla essence. Mix well. Roll into balls and lay on a tray lined with wax paper. Place in the freezer until hard, approximately 3 hours.

In double boiler, melt the chocolate chips until you reach a smooth consistency.

Remove the peanut butter balls from the freezer and place a toothpick in each one. Using the toothpick as a holder, dip the balls roughly 3/4 into the melted chocolate and place on a baking sheet lined with wax paper. Refrigerate until chocolate hardens, then enjoy!



1 Yellow Cake Mix Box
½ cup Easy Butter canna-butter softened
½ tsp. vanilla
1 8 oz. bar cream cheese softened
1 egg
Your choice food coloring
powdered sugar
candy eyeballs


Beat Easy Butter canna-butter, vanilla, egg and cream cheese until fluffy.
Mix in cake mix. Add food coloring until it's the color you want. Chill for 30 minutes. Roll into balls and dip in a bowl of powdered sugar. Bake at 350 for 10-12 minutes. While warm push eye balls into the center or all over the cookie.



8 oz mini marshmallows
1/4 cups Easy Butter canna-butter
8 cups Popped Popcorn
Orange food coloring
Candy corn for decorating (optional)

Place popcorn in a large mixing bowl. Melt butter in a sauce pan over medium heat. Once melted stir in marshmallows and stir until just melted, then add enough food coloring to make the mixture orange. Quickly pour melted marshmallow over the popcorn and fold to combine. Stir to mix. Using greased heatproof gloves, take a handful of popcorn mixture and roll it into a ball. If using candy corn, stick pieces on/in to your popcorn balls. Place on the prepared baking sheet. Repeat to form 12 balls. Let sit at room temperature about 15 minutes before serving.



Dry Ingredients:
2 cups all purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg

Wet Ingredients:
3 eggs
1 1/3 cup Easy Butter canna-milk
1/4 cup maple syrup
3 tablespoons Easy Butter canna-butter melted
1 cup pumpkin purée

In a large bowl stir together the dry ingredients. In a medium bowl; whisk the eggs, milk, maple syrup and melted butter well, then stir in the pumpkin purée.
Add the wet ingredients to the dry ingredients and mix until just combined.
Bake the waffles in your waffle iron according to the manufacturer's instructions.



1 cup quick-cooking oats
1-3/4 cups boiling water
1/4 cup Easy Butter canna-butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs
1/3 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons dark baking cocoa
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/8 teaspoon salt
1 cup (6 ounces) miniature semisweet chocolate chips, divided
3/4 cup chopped pecans, divided

Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes.
Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine the flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans. Pour into a 13x9-in. baking pan coated with cooking spray. Sprinkle with remaining chips and pecans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before cutting.



(Requires plastic brain mold)
1 can (10 oz) condensed mushroom soup
1 pkg (8 oz) cream cheese, softened
1 pkg unflavored gelatin
1/4 cup water
1 bunch green onions, chopped
2 cups shrimp, chopped
1 cup mayo
dash hot sauce

In a medium sauce pan, mix together mushroom soup and cream cheese over low heat until smooth. Remove from heat.
In a small bowl, dissolve gelatin in water.
When gelatin is dissolved, stir into soup mixture.
In a large mixing bowl, stir together onions, shrimp, mayo, and hot sauce. Stir in soup mixture.
Spread evenly into mold that has been sprayed with cooking spray. Cover with plastic wrap. Chill for several hours/overnight.
Unmold by dipping mold in warm water for a few seconds and then inverting onto serving platter.



4 kiwis, ripe, peeled and sliced
4 tablespoons Easy Butter coconut-oil
16 ounces milk, dark or white chocolate, broken into small pieces

Slice a small slit into the side of each kiwi slice, and insert a stick.
Place the kiwi pops onto a parchment paper lined baking sheet, and put in the freezer until kiwi slices are frozen solid (1-2 hours).Combine the chocolate with the Easy Butter coconut-oil in a double boiler, and heat until melted. Dip frozen kiwi pops into chocolate, one at a time. Place chocolate dipped kiwi back on parchment paper lined baking sheet. Once all kiwis have been dipped in chocolate, place baking sheet back into the freezer until hard and crisp (30-60 minutes)



¾ cup flour
2 tablespoons baking powder
2 teaspoons sugar
½ teaspoon salt
2 ripe bananas, peeled and mashed (pro tip: place them in a storage bag and squeeze until mashed)
1 egg, beaten
¾ cup Easy Butter canna-milk
½ cup water
2 tablespoons vegetable oil

Preheat a frying pan or griddle on medium-high heat.
In a large bowl, mix together the flour, baking powder, sugar, and salt.
In a separate bowl, combine mashed bananas, eggs, Easy Butter canna-milk, water and oil. Mix well. Pour the banana mixture into the bowl containing the dry ingredients, gently stirring. Batter should appear somewhat lumpy. Lightly grease the pan or griddle with oil and slowly pour batter according to size preference. Flip the pancakes as soon as bubbles surface. Heat pancakes for another minute, flipping to warm both sides thoroughly.



2 cups of all-purpose flour
2 teaspoons of baking powder
¾ teaspoon of salt
½ cup of Easy Butter canna-Coconut Oil
1 cup of granulated sugar
2 large eggs
1 ½ teaspoons of vanilla extract
½ cup of milk
2 cups of blueberries
2 tablespoons of brown sugar or sugar in the raw

Preheat the oven to 300 degrees Fahrenheit.

Mix the Coconut Oil and granulated sugar together until thoroughly combined.

Add the eggs to the mixture one at a time, beating well after each addition.

Stir in the vanilla extract. Add one cup of flour to the mixture with the baking powder and salt. Stir until well combined. Gradually add the milk, alternating with remaining flour, and continue to mix until the ingredients are combined.

Gently fold the fresh blueberries into the batter. Line a loaf pan with butter, oil, or nonstick spray or insert paper liners into a muffin tin. Scoop the batter into the prepared loaf pan or muffin tin and spread evenly. Sprinkle the brown sugar (or sugar in the raw) evenly on top of the bread batter. Bake for 60 to 90 minutes depending on the size of your pan. The bread is finished when the top crust is golden brown. The Cannabis Blueberry Bread is done when an inserted toothpick comes out clean.



1 (16 ounce) package of phyllo dough
½ pound chopped pistachios
½ pound chopped walnuts
1 cup Easy Butter canna-butter, melted
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 cup white sugar
1 cup water
½ cup honey
1 tablespoon lemon juice
1 teaspoon vanilla extract

Preheat oven to 350° F

Butter the bottoms and sides of a 9×13 inch baking pan.

Coarsely chop both nuts and toss with cinnamon in small bowl. Set aside.

Unroll phyllo dough. Cut whole stack in half to fit prepared baking pan. To keep from drying out, cover dough with a dampened cloth as you work.

Place two sheets of dough in pan, brush generously with butter. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut and cinnamon mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep. Using a sharp knife, cut into square shapes. Bake for about 50 minutes until baklava is crisp and golden. While baklava is baking, combine sugar and water in a small saucepan over medium heat. Bring to a light boil.

Stir in honey, lemon juice, and vanilla extract; reduce heat and simmer on low heat for 20 minutes. Remove baklava from oven and immediately drizzle the sauce on top with a spoon. Allow baklava to cool.



2 Cups All-purpose flour
1 tsp Baking soda
1/3 tsp Salt
2/3 Cup Easy Butter, softened
1/2 Cup Peanut butter
2/3 Cup Brown sugar
1/3 Cup Granulated sugar
1 Large Egg, room temperature
1 tsp Vanilla extract
1/3 Cup Mini semi-sweet chocolate chips
20 to 30 mini Reese’s Cups, chopped up & divided into two groups

Cream Cheese Filling:
8 oz. Cream cheese, softened
1/3 Cup Powdered sugar
1 Egg, at room temperature
1/2 tsp Vanilla extract

Preheat oven to 325°F degrees. In a medium bowl, mix the flour, baking soda, and salt. Set aside. In another bowl, using mixer, beat the butter, peanut butter, and sugars, until smooth and fluffy. Add egg and vanilla extract and combine until mixed. Gradually add the flour mixture into the wet mixture mixing well after each addition. Cream cheese filling: In a medium bowl, beat together the cream cheese, egg, powdered sugar, and vanilla until smooth. Spread 2/3 of the cookie dough in the bottom of the 8-inch square baking dish. Add one half of the Reese’s Cup, chopped on top of cookie dough.

Cream Cheese Filling:
Spread the cream cheese mixture over the dough/Reese’s Cup layer. Using your fingers, crumble the remaining dough over the top of the cream cheese layer. Add the other half of the Reese’s Cups, chopped and sprinkle the mini chocolate chips on top. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 20-25 minutes. Cool on a wire rack. Cut and store leftover bars in refrigerator.



12 oz rotini pasta
1 pound (2 small) boneless skinless chicken breasts, cut into 1-inch cubes
1 small green bell pepper, diced small
1 small red bell pepper, diced small
2 cups half and half
1/2 cup Easy Butter canna-butter
2/3 cup Parmesan cheese + more for topping
1 teaspoon fresh chives OR green onions, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt

In a large pot, boil water for pasta. Salt lightly and add rotini, cooking for recommended time. Drain and set aside.

Chicken & Peppers:
While pasta cooks, over medium-high heat, cook chicken and peppers together until chicken is cooked through and peppers are tender. If you prefer crunchier peppers, add them to your chicken after 2-3 minutes. Transfer chicken and veggies to a plate and set aside.

In the same pan, melt butter over medium heat and add the half and half. Bring to a simmer and allow to cook until it has reduced down and thickened slightly, about 5-8 min. Add cheese, chives, oregano, basil, and salt.
Combine. Add chicken back to the pan with the sauce, pour in the noodles, stir and serve. Top with more Parmesan if desired.



Caramel Sauce:
2 tablespoons Easy Butter canna-butter
1/4 cup Easy Butter infused heavy cream
1/4 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon vanilla

1 cup of your favorite strong black coffee, very hot
Sugar to taste
1 tablespoon heavy cream
Whipped cream (optional)

Melt butter in a saucepan over medium heat. Add heavy cream, brown sugar, and salt. Stir well. Bring to a gentle simmer and allow to cook for 4 minutes, until thickened, stirring occasionally. Remove from heat and mix in vanilla. Transfer to a mason jar with a lid for storage. Stir coffee, caramel, sugar and cream together to taste. Top with whipped cream and caramel sauce.



5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8–10 slices ham
7–8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup Easy Butter infused heavy cream
2 eggs

Preheat oven to 350°F/180°C. Slice the peeled potatoes into thin slices. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly. Press a layer of potatoes evenly into the bottom of a greased, square baking pan. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese. Follow with another layer of potatoes, then the remaining ham and sliced cheese. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese. Bake for about 40 minutes, until the cheese is a deep golden brown.



2 cups (300 grams) unsalted shelled peanuts
1/4 to 3/4 teaspoon kosher salt
1 to 2 teaspoons honey
2 teaspoons Easy Butter infused peanut oil or vegetable oil, plus more as needed

Heat oven to 350 degrees F (177 degrees C). Add peanuts to a round or square cake pan (or rimmed baking sheet). Roast peanuts for 3 minutes, stir or shake pan then roast another 3 to 5 minutes or until they are lightly browned and smell nutty (careful, here, nuts can burn quickly). Let cool until you can handle them.
To make peanut butter, add roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of bowl with a rubber spatula. Process another 2 to 3 minutes until peanut butter is shiny and smooth. Now, add desired amount of salt and honey and process until combined. (We usually use a 1/2 teaspoon of salt and 1 1/2 teaspoons of honey, making the peanut butter slightly sweet). Check the consistency, we like to add 2 teaspoons of oil. Add oil as needed.



1/2 cup Infused Easy Butter
2 cups sugar
1 egg
2 cups applesauce
1/2 cup water
2 1/2 cups flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup walnuts, chopped
1 cup raisins
1 cup cherries, halved

Preheat the oven to 350 degrees F. Cream together the first 2 ingredients. Add the next 3 ingredients and mix with a mixer. Add the dry ingredients and stir with spoon. Stir in walnuts, raisins and cherry halves. Pour into a well-greased pan. Bake for 1 hour or until knife inserted in cake comes out clean.



4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup crushed buttery round crackers
1/2 teaspoon garlic salt
1/2 cup Easy Butter canna-butter cut into chunks
black pepper to taste

Preheat oven to 375°. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.



5 chicken breasts, cooked and cubed
1 pound cooked and drained spaghetti
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup Easy Butter canna-butter
2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese

Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese on top and press down a bit.
Bake at 350 degrees° for 25 minutes.



1/2 stick Easy Butter canna-butter
2 tablespoons honey
1 tube crescent rolls
1/2 pound bacon, cooked and chopped
1 cup shredded cheddar cheese

Pre-heat oven to 350° Fahrenheit. In a bowl, mix together Easy Butter and honey. Roll out tube of crescent rolls and separate into triangles. Brush each triangle with honey butter. Fill with 1/2 tablespoon of cooked and chopped bacon and 1/2 tablespoon of shredded cheddar cheese (or more, depending on your preference). Fold dough over to create another triangle and pinch sides closed. Make sure it’s sealed tightly. Place stuffed dough on a parchment-lined baking sheet. Brush with more honey butter and top with remainder of shredded cheese. Bake for 10 minutes, or until cheese is melted and puffs are golden brown. Allow to cool for 5 minutes, serve and enjoy!



2 lb NY strip steak or flank steak
½ cup cornstarch
½ cup Easy Butter Canna-vegetable oil

2 tbsp vegetable oil
1 cup soy sauce
1 cup brown sugar
4 cloves garlic, minced
2 tablespoons ginger, minced
1 cup water
1 tablespoon rice wine vinegar
½ teaspoon red pepper flakes
3 green onions chopped

Place the beef in the freezer 15 minutes before ready to begin. This will help firm it up for slicing. Slice the beef against the grain in thin, bite-sized strips, about ¼ inch thick.
Add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander and shake off the excess cornstarch.
In a small sauce pan add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside. Meanwhile, in a large skillet heat the oil over medium-high heat. When the oil is hot, add some of the beef in a single layer and cook until browned. You will need to do this in batches. Set aside the browned beef on a plate lined with a paper towel and tented with foil. Return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes. Serve over rice and garnish with green onions.



2 Tbsp Cornstarch
2 Tbsp Water
6 Tbsp Easy Butter canna-butter
1/4 cup Unbleached all-purpose flour
2 Cloves garlic, finely chopped
20 oz Beef broth
10 oz. Chicken broth
Salt and Pepper to taste

In a small bowl, dissolve the cornstarch in the water and set aside. In a large saucepan, melt the butter, add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown. Add the garlic and cook for a further 30 seconds.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with salt and pepper. This gravy is awesome on everything, but the standard is on top of cheese curds and french fries.



1 cup rolled oats
3 tablespoons chia seeds
1 tablespoon ground flaxseeds
1/4 cup raisins
2 tablespoons semi-sweet mini chocolate chips
1/2 teaspoon salt
1/4 cup honey
1/2 cup Easy Butter canna-peanut butter

Combine oats, chia seeds, flaxseed, raisins, chocolate chips, and salt together in a bowl. Combine honey and Easy Butter canna-peanut butter, stirring with whisk. Add peanut butter mixture to the dry ingredients. Stir with a spatula until well combined. Form small 1-inch balls using your hands. Spray your hands with non-stick cook spray if the oat mixture sticks to your hands when rolling. Place balls on a parchment-lined baking sheet and freeze for 1 hour. Remove and enjoy, or keep these bitty bites in the fridge for a week in a sealed, air-tight container.



1 Cup Easy Butter canna-butter, softened
1 (8 oz) package cream cheese, softened
1 1/2 Cup sugar
1 1/2 Tsp vanilla
4 eggs
2 Cup flour
1 1/2 Tsp baking powder
1/2 Tsp salt
2 Cup cranberries (fresh or frozen)

Preheat oven to 350 degrees.
In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined, then fold in cranberries. Separate into two greased 9 in. x 5 in. loaf pans. Bake at 350 degrees for 60 minutes



6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
3 tablespoons finely chopped chives
4 tablespoons Easy Butter canna-butter
1/3 cup freshly grated Parmesan cheese
sea salt to taste
freshly ground black pepper to taste

In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.



1 box spice cake mix
3 eggs
1 cup water
1 tablespoon pumpkin pie spice
1/2 cup canola oil
1 cup pumpkin puree
1 cup caramel sauce
8 ounces cream cheese, softened
2 ounces heavy cream
1 cup confectioners sugar
2 cups Cool Whip

Pre-heat oven to 350 degrees Fahrenheit. Grease baking dish. In a large bowl, whisk together spice cake mix, eggs, water, pumpkin pie spice and canola oil. Add in pumpkin puree and mix together until everything is combined. Pour batter into greased baking dish and bake for 30 minutes, or until a toothpick comes out clean. Remove from oven and using a chopstick or the handle of wooden spoon, poke holes evenly all around the cake. Pour caramel sauce over cake and spread around, making sure caramel sauce gets in the holes. Allow cake to cool, until it's at room temperature. In a bowl, mix together cream cheese, heavy cream, confectioners sugar and Cool Whip. When cake is completely cooled, frost evenly with cream cheese frosting. Decorate with more
caramel sauce, and allow to cool in the refrigerator for 15 to 30 minutes. Serve and enjoy!



2 (14-ounce) cans of no-salt added black beans (rinsed, drained, divided)
1/3 cup whole wheat bread crumbs
3 tablespoons Easy Butter canna-mayonnaise
2 teaspoons ground cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/4 cup cilantro (finely chopped)
3 tablespoons Easy Butter canna-coconut oil
4 sesame seed hamburger buns

Begin by adding 1 can of black beans in a food processor along with the canna-mayonnaise, bread crumbs, cumin, oregano, and cayenne. Pulse until a coarse purée has formed. Move the purée to a large bowl and add the cilantro and 2nd can of beans. Mix well, and then divide into four separate patties. Using a 12-inch heavy skillet, heat the canna-coconut oil over medium-high heat. Once sizzling, cook each burger patty, flipping once, for about 5 minutes or until the outsides are crisp and lightly browned. For extra strength, use the canna-mayo as a condiment on your burger.



3 pkg (4 oz. each) Semi-sweet bakers chocolate, broken into pieces
1/4 cup Easy Butter canna-butter
1 can (14 oz.) sweetened condensed milk
1 tsp vanilla
2 cups flour
1/2 cup finely chopped walnuts
24 caramels, cut in half
1/4 cup sugar

Preheat oven to 350°. Melt semi-sweet chocolate and Easy Butter canna-butter in a microwavable bowl for about 2 minutes, or until all the chocolate is melted. Mix in the milk and vanilla then add the flour and walnuts, mixing well. Your dough will end up a little bit stiff. Use an ice cream scoop to grab some dough and wrap it around one half of a caramel, then roll the dough in sugar and place on an ungreased baking sheet. Bake your cookies for 6 to 8 minutes, or until they become soft and shiny. Wait for 5 minutes before moving them so they can firm up, then let them cool completely on a wire rack.



1 cup Easy Butter canna-butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup chopped pecans
1/3 cup confectioners' sugar for dusting, or as needed

Preheat oven to 350 degrees F. Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.



2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup Easy Butter canna-butter, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 tablespoon grated orange zest, or more to taste
2 cups sweetened dried cranberries, chopped

Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine. Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.

Preheat an oven to 350 degrees F. Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.

Bake in the preheated oven until firm but not browned, about 10 min



3/4 cup Easy Butter canna-butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup chopped maraschino cherries
1/2 cup shredded, sweetened coconut
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Cream butter and sugar together, then add egg and vanilla and beat until fluffy. Blend in flour, salt, and baking powder. Add chopped cherries, coconut, and chocolate chips. Blend just until mixed. Drop onto ungreased cookie sheets, and bake 9-11 minutes, depending on size of cookie and type of cookie sheet used. Remove to wire rack, and cool.



5 Strips of bacon
1 Stick Easy Butter canna-butter, spftened
3 Ounces cream cheese, softened
1 Cup all purpose flour
1 Cup grated Swiss cheese
1 Large egg, beaten
1/2 Cup milk or Cream (Can use Easy Butter infused milk, or infused cream)
1/4 Teaspoon salt
Paprika to garnish

Fry bacon crisp, and drain. In a bowl, cream butter and cream cheese. Add flour, and work it in with fingers. Roll dough into a ball, and chill. When ready to bake, lightly spray or butter miniature muffin tins. Divide dough into 24 balls, and press each one into a muffin cup and up the side a bit, making tiny pastry shells. Place cheese in each shell, dividing it evenly and using it all. Crumble bacon and put on top, using it all. Mix eggs, milk, and salt, then spoon mixture into each shell, using it all. Sprinkle each piece with paprika. Bake in preheated 350 degree oven for 25 to 30 minutes



2 sticks Easy Butter canna-butter
1 small onion, diced
8 ounces fresh mushrooms, sliced thinly
4 cups diced fresh broccoli
1 cup all-purpose flour
4 - 5 cups of milk, divided (Can substitute with Easy Butter canna-milk)
1 cup chicken broth
1 cup grated Swiss cheese
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Melt butter in large saucepan or Dutch oven on medium heat. Add onions, mushrooms, and broccoli, tossing and stirring vegetables in the butter for 2-3 minutes. Sprinkle flour in to pan, continuing to stir so flour is evenly distributed and mixed with vegetables, and flour is being cooked. You are making a roux so stir for another 2 minutes to blend completely. Add 3 cups milk, continuing to stir vigorously to create a sauce. Turn heat to low, and continue stirring. As soup thickens, add chicken broth and additional milk, a little at a time, stirring constantly so soup stays smooth. Cook another 2 minutes, stirring constantly. Add cheese, salt, and black pepper, stirring while cheese melts. Add more milk if you want a thinner soup. Cool, and refrigerate until needed.



Ingredients for cake:
6 Large eggs, separated
2 Cups sugar, divided
2 Sticks Easy Butter canna-butter, softened
1/2 Teaspoon salt
1 1/2 Teaspoons vanilla
1 Teaspoon baking soda
1 Cup buttermilk
2 Cups all-purpose flour
1 Cup finely chopped pecans
1 Cup shredded coconut

Ingredients for frosting:
3 Sticks butter, softened (Can substitute some or all with Easy Butter canna-butter)
12 Ounces cream cheese, softened
1 1/2 Teaspoons vanilla
1 1/2 Pounds powdered sugar

Directions for cake:
In electric mixing bowl, beat egg whites until soft peaks form. Slowly beat in 1/2 cup sugar until stiff peaks form. Transfer mixture to a different bowl. In original mixing bowl, cream butter, remaining 1 1/2 cups sugar, salt, and vanilla. Beat in egg yolks one at a time, until you reach the consistency of whipped cream. Stir baking soda into buttermilk. Add alternately with flour to butter mixture, beginning and ending with flour. Fold in egg whites, then add pecans and coconut. Pour batter into three 9 inch cake pans that have been buttered and floured. Bake in preheated 325° oven for about 40 minutes. Cool cakes and remove from pans.

Directions for frosting:
Combine butter, cream cheese, and vanilla in electric mixing bowl, until smooth. Slowly add sugar and continue beating until smooth and creamy.



½ cup Easy Butter Infused Whole Milk
1 5.3oz Silk Dairy Free Vanilla Yogurt Alternative
1 cup frozen blueberries
1 cup frozen raspberries
1 cup frozen strawberries
1 ripe banana (frozen or fresh)
1 cup fresh spinach
2 TBS chia seeds, optional

Put all ingredients in a blender, mix and enjoy!



8 oz package sliced fresh mushrooms
2 tablespoons Easy Butter canna-butter, melted
6 skinned and boned chicken breasts
1/2 cup all-purpose flour
1/3 cup butter
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded mozarella cheese
1/2 cup parmesan cheese
2 green onions chopped

Cook mushrooms in 2 tbsp butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken. Add broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.



1 Cup Dill Pickle Juice
1 lb Boneless Skinless Chicken Breasts
1 Egg
1 Cup Easy Butter canna-milk
1 1/2 Cup Flour
3 Tbsp. Powdered Sugar
2 Tsp Salt
1 1/2 Tsp Pepper
1/2 Tsp Paprika
Peanut Oil (Can use Easy Butter infused Peanut oil)

Cut the chicken breasts into bite-sized pieces. In a gallon-sized zip-lock bag, combine the pickle juice and chicken. Seal the bag, shake it up and refrigerate for at least 4 hours. Combine egg and Easy Butter canna-milk into a large bowl. Preheat your oil to medium heat (to about 375° F) Remove your chicken from the refrigerator, drain the pickle juice and add the chicken pieces to the egg/milk mixture in the bowl. Toss until all pieces are coated. In a gallon-sized zip-lock bag, combine flour, powered sugar, paprika, salt, and pepper and shake well to mix. Add the chicken pieces to the bag and shake until all the chicken are coated. Cook the chicken in oil for about 3-4 minutes until you get a golden crispy crust. Remove the chicken and drain the excess grease on paper towels.



18 Oreos
3 Tbsp Easy Butter canna-butter, melted
8 oz Cream cheese
1/2 CUP Sour cream
3/4 CUP Nutella
2 large Eggs
2 Tbsp Sugar
1/4 CUP Mini chocolate chips
Whipped cream

Preheat the oven to 350°F. Place liners into a 12 cup muffin tin. Spray the liners with nonstick spray and set aside. In a food processor or high powered blender, pulse the Oreos and melted butter until fully combined. Spoon the Oreo “crust” into the bottom of each muffin liner and press down with your spoon as much as possible. Bake for 5-6 minutes and then set aside. In a mixer or using a hand mixer, combine the cream cheese, sour cream, Nutella, eggs, and sugar. Mix until smooth and fully combined. Pour mixture into each muffin liner almost filling to the top. Leave about a 1/4 inch at the top. Sprinkle mini chocolate chips onto the top of each cheesecake. Bake for 20-22 minutes, or until the tops have slightly cracked and the cheesecakes have puffed and risen. Allow to cool for 5 minutes in the pan and then place in the fridge for at least 20 minutes before serving.



1 3/4 CUPS All-purpose flour
3/4 tsp Baking soda
1/4 tsp Salt
1/2 tsp Vanilla
3/4 Cup Granulated sugar
1/2 Cup Easy Butter canna-butter, softened
2 Large eggs, at room temperature
8 Fun sized butterfinger candy bars, chopped

Preheat oven to 375°F.
Combine flour, baking soda, and salt in small bowl and set aside.
With an electric mixer, beat sugar and Easy Butter canna-butter until creamy. Beat in eggs and vanilla until just combined. Gradually beat in flour mixture.
Stir in butterfinger pieces by hand. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet. Bake for 10-12 minutes or until lightly browned.



2 tablespoons sugar
1 cup Easy Butter infused heavy whipping cream

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.




2 cups crushed pretzels
3/4 cup Easy Butter canna-butter, melted
3 tablespoons sugar

8 ounce cream cheese, softened
8 ounce whipped cream (If you prefer, you can use Easy Butter infused Whipped Cream)
1 cup white sugar

3 ounce strawberry flavored Jell-O
2 cups boiling water
10 ounce fresh strawberries

Preheat oven to 350° F. Mix together the pretzels, sugar and melted Easy Butter. Press into the bottom of a 9 x13 inch pan. Bake for 10 minutes, or until pretzel layer is lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping, and mix well to combine. Spread evenly over the cooled pretzel layer. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the strawberry gelatin mixture and boiling water. Mix in strawberries and refrigerate for 5 minutes. Pour over the cooled cream cheese layer. Refrigerate until completely chilled, at least 1 hour.



1 pound ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon mustard powder
1 teaspoon paprika
4 cloves garlic, minced
1 large onion, diced
1 can diced tomatoes, drained
1 cup cheddar cheese, shredded
9 - 12 dinner roll sheet
4 slices cheddar cheese
1/2 cup Easy Butter canna-butter, melted
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon mustard
1 tablespoon sesame seeds

Pre-heat oven to 350°F. In a skillet over high heat, add ground beef, salt, pepper, mustard powder and paprika. Cook for 2 minutes. Add garlic and onions, stir and cook until beef is cooked through. Add diced tomatoes and shredded cheddar cheese to beef. Stir to mix and cook until cheese is fully melted. Remove from heat. Cut sheet of dinner rolls horizontally with a serrated knife. Grease an oven-safe baking dish and place bottom rolls in dish. Evenly spread beef over bread. Top with sliced cheese, then top half of buns. In a small bowl add melted butter, Worcestershire sauce, brown sugar, mustard and sesame seeds. Stir until combined. Evenly pour butter mixture over the top of the sliders. Bake for 25 minutes, or until sliders look golden brown. Remove from oven and allow to cool for 10 minutes.



1 8-oz. block cream cheese, softened
1/3 Cup Easy Butter canna-mayo
1/3 Cup sour cream
1 tsp. garlic powder
1 tsp. paprika
1 16- oz. package frozen spinach, thawed and squeezed of water
10 slices bacon, cooked and crumbled
1 Cup grated Parmesan
1 Cup shredded mozzarella
1 baguette, sliced

Preheat oven to 350º. Stir together cream cheese, Easy Butter canna-mayo, sour cream, garlic powder, and paprika until combined. Fold in spinach, cooked bacon, Parmesan, and 3/4 cup mozzarella. Transfer spinach mixture to baking dish and sprinkle with remaining 1/4 cup mozzarella. (If mixture is very high in baking dish, place a baking sheet below dish to catch spillage.) Bake until golden and bubbly, 25 to 30 minutes.

Crostini: Drizzle bread with olive oil and season with salt. Toast until golden, 10 minutes. Rub with a garlic clove while still warm.
Serve with crostini.



2 cups of cooked and shredded/diced chicken
2 (8 ounce) packages cream cheese, softened
1 cup Easy Butter infused Ranch dressing
3/4 cup Frank’s Red Hot®
1 1/2 cups shredded Cheddar cheese

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Easy Butter infused Ranch dressing, chicken and Cheddar cheese. Spread into a 9×13 inch baking dish. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with crackers, tortilla chips, or veggies.



1 Package of King’s Hawaiian Rolls
Thinly Sliced Steak
1 Green Pepper, diced
1 Onion, diced
6 slices Provolone cheese
2-3 Tbsp of Easy Butter canna-mayonnaise
3 Tbsp Easy Butter cannabutter, melted
Salt & Pepper to taste

Preheat oven to 350°F Separate the tops and bottoms of your rolls and place the bottoms in an 11x7 casserole dish. Cook the steak meat in a skillet, adding salt and pepper to taste. Place the steak aside. Sauté the pepper and onions until they are tender. Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls. When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish.

Place a layer of provolone cheese over the peppers and onions.

Place the top pieces of bread on top of the cheese and then brush the tops of the bread with melted butter. Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).



3 cups of cubed potatoes
½ cup of onions
½ cup of celery
1-3/4 cups of chicken broth
1-2/3 cups of Easy Butter infused milk
1 stick of Easy Butter infused butter

Cook 3 cups of cubed potatoes, ½ cup of onions, and ½ cup of celery until tender in 1-3/4 cups of chicken broth or boiling water. When tender add 1-2/3 cups of infused milk (10 minutes or less using the Easy Butter Maker), 1 stick of infused butter (use your Easy Butter Maker), salt & pepper to taste.  Serve in bowls when butter and milk gets hot. (Do not boil).  Serve with salted crackers.



½ cup Easy Butter canna-butter
1 pint Easy Butter infused heavy cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

In a medium saucepan add Easy Butter canna-butter, Easy Butter infused heavy cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.



1 loaf French bread
1 1/2 cups Easy Butter Infused Alfredo sauce
1 cup mozzarella cheese, shredded
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon garlic powder
2 cups cooked chicken, chopped
1 cup cooked bacon, chopped
1 cup tomatoes, diced
1/2 cup green onions, thinly sliced
1 cup Parmesan cheese, shredded
Chopped parsley, garnish (optional)

Pre-heat oven to 400° F. Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet.  Spread 2/3 of your Easy Butter Infused Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese. Continue layering: chicken, bacon, tomatoes, remaining Easy Butter Infused Alfredo sauce, green onions and top with Parmesan cheese. Bake for about 15 minutes or until cheese melts. Remove from oven, cut into slices and enjoy!



12 slices center cut bacon
1 cup pancake mix
1 egg
1/2 cup Easy Butter infused milk

Cook bacon until crispy. Set aside. In a large bowl, mix together pancake mix, egg and milk. Whisk until smooth. Gently pour pancake batter into a large ziplock bag and cut off one edge. This will make piping easier. You can also use a piping bag or squeeze bottle. Heat skillet or griddle over medium-heat and grease with cooking spray or butter. Squeeze out batter into thick lines, making sure it’s about the length of your cooked bacon. Place one piece of bacon on each pancake, and cover with more batter. Cook first side until edges start to bubble and brown, then flip. About 2 minutes per side. Serve alongside maple syrup and enjoy!



3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips
6 tablespoons Easy Butter canna-butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave Easy Butter, uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.