1 cup dark chocolate chips

Fresh strawberries

Flaky sea salt, for garnish

INSTRUCTIONS
Using a double boiler or microwave, melt cannabutter and chocolate chips until smooth.

Dip strawberries into chocolate and place on a parchment-lined baking sheet. Sprinkle with sea salt. Allow chocolate to harden at room temperature or in the refrigerator. Enjoy!

For the peanut cannabutter cookies
INGREDIENTS
1 cup smooth peanut butter, room temperature

2 tablespoons cannabutter, room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs, beaten

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

INSTRUCTIONS
Preheat the oven to 350 degrees. In a medium bowl, add peanut butter, cannabutter, both sugars, the egg and vanilla extract. Mix until everything is combined and smooth.

Next, add flour and baking soda. Mix again until you no longer see flour streaks. On a lightly greased parchment-lined baking sheet, scoop about 2 tablespoons of batter for each cookie. Use a fork to flatten cookie in both directions to create the classic peanut butter cookie divots.

Bake for 10 to 12 minutes. Cool slightly and enjoy!

For the “baked” pot-ato
INGREDIENTS
1 russet potato, cleaned

1 tablespoon cannabutter

2 tablespoons sour cream, plus more for garnish

1/4 cup cheddar cheese, grated

Salt and pepper, to taste

Crispy bacon, for garnish

Chives, for garnish

INSTRUCTIONS
Preheat the oven to 400 degrees. Place potato on a cookie sheet or directly on the wire rack and bake for 45 minutes to 1 hour. Allow potato to cool slightly before handling.

Score potato with a knife in an X shape. Scoop potato flesh into a bowl. Add cannabutter, sour cream, half the cheddar cheese, salt and pepper. Mix until filling is smooth. Place back into potato skin and top with remaining cheddar cheese.

Place in oven and bake until cheese is bubbly and melty, about 10 minutes. Top with sour cream, chives and bacon bits. Enjoy!

For the Maca-stoni and Cheese
INGREDIENTS
1/2 pound cooked macaroni noodles

4 tablespoons cannabutter

4 tablespoons all-purpose flour

3 cups whole milk, warmed

4 ounces sharp cheddar cheese, grated

4 ounces smoked Gouda cheese, grated

4 ounces Gruyere cheese, grated

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

Funyuns chips, for garnish

Chives, for garnish

INSTRUCTIONS
In a large saucepan, add cannabutter and flour. Cook for a few minutes over medium-low heat.

Next, slowly whisk in warmed milk. Cook until milk is almost at a boil, about 5 minutes. Add all the cheeses, paprika, garlic powder, salt and pepper. Stir until warm, bubbly and cheeses have all melted and formed a sauce. Stir in cooked macaroni.

Ladle gooey pasta into a bowl and top with crunchy Funyun bits and chives. Enjoy!

Cannabutter and How To Cook With It
INGREDIENTS
For the butter:

1/2 ounce cannabis buds

2 sticks unsalted butter

2 to 3 cups water

INSTRUCTIONS
Make the cannabutter: Preheat oven to 240 degrees. Place cannabis buds on a sheet tray, and bake at 240 degrees for 40 minutes. (This is called decarboxylation which will help activate the THC. Do not skip this step.)

Once baked, the buds will become crumbly. Break them into smaller crumbles and set aside.

In a medium saucepan, heat butter and water until they reach a low simmer. Add marijuana crumbles and set heat to a very low simmer. Do not boil. Make sure crumbles are not touching the bottom of the pan; if so, add a bit more water until they float. Cook uncovered for 3 hours, adding more water if necessary.

Place a fine mesh colander covered with cheesecloth over a large bowl. Pour cannabutter liquid over cheesecloth colander. Use a spatula to push any excess liquid through. Discard drained buds. Cover bowl in plastic wrap and refrigerate for 3 hours or overnight. The butter will harden on top of the water. Use a knife to help remove the butter disc from the bowl and discard the water. Your cannabutter is now ready to use!