Did You Know: The high from eating "special edibles" is often considered much more intense then inhaling, lasting anywhere from 2-8 hours. Do not attempt to eat too much at first. And I wouldn't recommend driving. Just chill out, and enjoy!


CANNA BUTTER #1How to make pot butter
is the first thing to learn if you're keen to start cooking with marijuana
Equipment Required:

A grinder
A stove for heating
Heavy duty sauce pan with lid (Soup Pot is suggested)
A measuring cup
A whisk or large fork
Cheese cloth
Large Bowl
Heavy duty plastic wrap
Freezable container
Canna Butter

1 lbs. unsalted butter
2 cups water
1 ounce of premium, middle or low grade Cannabis (depending on strength preference)
First lets grind the Cannabis.  The Cannabis needs to be nice and fine to make marijuana butter.
Bring 2 cups of water to a covered boil.  Once the water is boiling, add your butter and melt it in the water.  Reduce the heat and cover pan so the CannaButter can simmer.
Add the ground Cannabis to the pan.  Once you add the finely ground cannabis powder whisk and mix it into the pan thoroughly.  Make sure the solution is nice and smooth.  Once added replace the lid and simmer on the lowest heat.  It's important when cooking CannaButter that you don't burn the bottom of the pan.  This will really effect the taste of the CannaButter.
The CannaButter is now ready to simmer and cook for 22 - 24 hours.  This amount of time is important.  It is required to extract the THC from the Cannabis.  Once finished take the CannaButter of the heat.
You are now ready to extract the used Cannabis material from the CannaButter solution.  This is a really straightforward step, we're just sieving all the little bits of cannabis from the solution, otherwise the CannaButter will be full of bits.
Place the cheese cloth over an open bowl and ensure that when the liquid is poured trough the cheese cloth will not go with it.  Pour the cannabis butter solution into the large bowl.  In the cheese cloth you'll have all the remaining bits of cannabis squeeze and extract as much of the solution from the cheese cloth and material as possible.
Place the bowl with the CannaButter solution into the fridge.  Leave it in the fridge until it sets, normally a few hours.  This will separate the fats from the water.  The fat being our beautiful Cannabis Butter.

Removing Your Marijuana Butter and Storing
Removing the CannaButter is tricky.  You basically want to scrape out all the pot butter that's at the top of the bowl, leaving the water and other stuff at the bottom.  Use a spoon or spatula.  Once you've collected all the CannaButter discard the remaining liquid.  Place the CannaButter in air tight containers and place in the freezer (keeping the CannaButter fresh and the potency high).  Enjoy.




  To Your Health


Knock On Wood

Resin Extraction for CookingCANNA BUTTER #2 (Stronger)
Cannabis butter and oil are simple to make.  Each takes a little time to make, but large batches can be processed and stored in the refrigerator or freezer. 

The psychoactive cannabinoids dissolve in butter, cooking oil, or alcohol.  Dissolving the resin in the butter, oil or alcohol makes it available for absorption by the body.

Yummy Recipes

Heat 1.6 quarts water in a large pan on the stove.  Add 4 ounces (112 gm.) of marijuana leaf, one pound of butter and stir.

Bring the liquid to a boil.  Put the lid on the pot and simmer two hours on low heat, stirring occasionally.

Strain the mix through a colander, catching the liquid below.  Press the wet foliage to get all the liquid out.

Pour 0.5 quart (0.5 L) of boiling water over the wet leaf to wash out remaining butter.  Press leaves to squeeze out all the liquid possible.

Let the mix stand and cool.  Within an hour or two, the mix will separate-water on the bottom and cannabis butter on top.  You can speed the process by placing the hot mix into the refrigerator.,

Pour off and discard the water, and retain the cannabis butter.

Use the butter in any recipe that calls for butter.  Use small portions until you are familiar with dosage and effects.  Be careful when consuming; the butter is quite potent!

Cannabis vegetable oil is made very much like cannabis butter.  First, you substitute on quart (1 L) of vegetable oil instead of butter.

Heat 1.6 quarts (1.5 L) of water in a large pan on the stove.  Add 4 ounces (112 gram) of marijuana leaf, one quart (1 L) of vegetable oil, and stir.

Bring the liquid to a boil.  Put the lid on the pot, and simmer two hours on low heat, stirring occasionally.

Strain the mix through a colander, catching the liquid below.  Press the wet foliage to get all the liquid out.

Pour 0.5 quart (0.5 L) of boiling water over the wet leaf to wash out remaining oil.  Press the leaves to squeeze out all the liquid possible.

Let the mix stand and cool.  Within an hour or two, the mix will separate.  Once completely separated, put the mix into the freezer.  The water will freeze in 4-6 hours.  Pour off the cannabis oil.  If you are using olive or peanut oil, they will coagulate in the freezer and cannot be poured off.  Use a spatula to scrape the oil from the water.

The oil will liquefy at room temperature.  It will keep for about a month at room temperature.  Keep in the freezer for longer term storage.

Use cannabis oil in recipes as you would any vegetable oil.

PROP 203

Use liquor as a solvent to dissolve resin glands into a potent cannabis potion.  You can use any liquor, but the higher the percentage of alcohol, or proof, the quicker and more efficient the process.  You can let the spirits evaporate so the tincture contains virtually no alcohol.

If you prefer a flavored drink with alcohol, use Kahlua, Cointreau, Galliano, etc.  Just remember, liqueurs contain a lower percentage of alcohol, and the extraction process with take longer.

Clean 4 ounces (112 gram) of clean cannabis leaf in two quarts (about 2 liters) of lukewarm (90°F [32°C] ) water.  Stir the leaf and water so they are well-mixed and the leaf is wet.  Keeping the leaves whole makes them easier to work with.  Strain out the leaves with a colander, letting the greenish water drain into a receptacle.  This step will wash out much of the green chlorophyll.

Place the wet foliage in a bowl and cover with one quart (0.95 L) of 80 proof alcohol of your choice.  Stir the blend until the alcohol and foliage are well-mixed.  Make sure all foliage is covered with alcohol.  Put a lid on the bowl so the alcohol cannot evaporate, and let it site for 48 hours.

Take the lid off the bowl, and let the mix sit uncovered for 12 hours, until about half the alcohol evaporates.

Stir the brew again so it is well-mixed, and pour it through a coffee filter into a receptacle.  Use the coffee filter to wring all liquid out of leaves.

Pour the alcohol through the leaves again, and wring out the liquid.

You will have about two cups of cannabis tincture concentrate that is ready to use.  Or you can boil the mixture down to concentrate it more.  The tincture will have 60 percent or more of the THC contained in the entire four ounces (112 gram) of raw material.

The tincture can be added to recipes in lieu of other liquids such as water, wine, etc.

Store concentrated tinctures in a cool, dark place to avoid early degradation.  Heat and light degrade tinctures quickly.  Use the tincture in one to three months.

Be very careful when you drink the tincture; it is potent!  The buzz is similar to the one you when eating cannabis, but it comes on in less time.


1 cup CannaButter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chili peppers, drained
1/2 cup shredded Monterey Jack Cheese
1/2 cup shredded Cheddar Cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 300 degrees.
Lightly grease a 9x13 inch baking dish.

In a large bowl, beat together THC CannaButter and sugar.  Beat in eggs one at a time.  Blend in cream corn, chilies, Monterey Jack and Cheddar cheese.

In a separate bowl, stir together flour, cornmeal, baking powder and salt.  Add flour mixture to corn mixture; stir until smooth.  Pour batter into prepared pan.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Bud Merchant Recipes

Mac & Cheese

Bud Mac and Cheese

1 Tablespoon Vegetable Oil (Substitute with Canna Oil if you have it or can make it)
7 Grams of hi-quality hydro (Ground and place in cheese cloth)
1 Pound Elbow Macaroni
2 Sticks of butter (Substitute with CannaButter if you have it or can make it)
½ cup shredded Cheese Cheddar and Jack
½ cup shredded mild Cheddar Cheese
½ cup shredded Mozzarella Cheese
½ cup shredded Monterey Jack
3 cups half-half
1 cup Velveeta, cut into cubes
1 cup of Italian Bread Crumbs
½ cup of fresh grated parmesan cheese
2 large eggs, lightly beaten
¼ cup seasoned salt
2 teaspoons ground black pepper
Cooking Instructions
1.Preheat oven to 350
2.Lightly butter a deep 21/2-quart casserole
3.In one small pot, add half-half and hydro (ground and placed in cheese cloth) over a low, low simmer and let steep for 45 min. (Do Not Boil as  cream will curd)
After 45 min take out hydro bundle
4.Bring a large pot of salted water to a boil over high heat. Add the oil, then the macaroni
and cook until the macaroni is tender, about 7 minutes, do not overcook!
5.In dry bowl mix in bread crumbs and parmesan cheese and some of melted butter. Set aside.
6.In a large bowl, mix all your ingredients including remaining butter. Season with salt and
pepper, transfer to the buttered casserole. Sprinkle with the parmesan and breadcrumbs.
7.Bake until it’s bubbling around the edges, about 35 minutes.
FYI: Ceviche is a Latin American dish of raw fish or shrimp marinated in lemon or lime juice and served as a type of salad with chopped onions and tomatoes.
Scallop Ceviche
1 pound bay scallops
8 limes, juiced
2 tomatoes, diced
5 green onions, minced
2 stalks celery, sliced
1/2 green bell pepper, minced
1/2 cup chopped fresh parsley
Freshly ground black pepper to taste
1/8 cup THC olive oil (Just Yummy!)
1/8 cup chopped fresh cilantro
Instructions: Rinse scallops and place in a medium sized bowl.  Pour lime juice over the scallops.  The scallops should be completely immersed in the lime juice.  Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
Empty 1/2 of the lime juice from the bowl.  Add tomatoes, green onions, celery, green bell pepper, parsley and black pepper.  THC olive oil and cilantro to the scallop mixture.  Stir gently.  Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

Cartoon Humor

Arizona Medical Marijuana

ELOTE (Mexican Corn on the Cob)

Mexican Corn on the Cob


4 ears corn, shucked
1/4 cup melted CannaButter
14 cup mayonnaise
1/2 cup grated cotija cheese
4 wedges line (optional)

Preheat an outdoor grill for medium-high heat.
Grill corn until hot and lightly charred all over, 7 to 10 minutes depending on the temperature of the grill.  Roll the ears in melted CannaButter then spread evenly with mayonnaise.  Sprinkle with cotija cheese and serve with a lime wedge.