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Berry Creamy Patties

Posted by CANNASaver on Wednesday, 18 January 2023 in Recipes by Cousin D

Berry Creamy Patties from Cousin D

The Peppermint Patty deserves its well-earned place in the munchies hall of fame. Only problem is, it doesn't make much of a Valentine treat. Today we experiment with what you might call a more romantic hue!

Ingredients:
1 can sweetened condensed milk
1 bag of powdered sugar
1/3 cup (infused!) Crisco
2-Pack Strawberry flavoring
Red food coloring
2 tsp vanilla or cream flavor
Melting Chocolates (Chips, wafers, etc)

Directions:
This one’s really quite simple. Mix the milk, sugar, Crisco, flavoring and coloring--using a mixer with a dough hook if you’ve got one. It’ll be ready when it looks wet and almost shiny (but will still be somewhat dry to the touch). I found it best to first mix by hand, then I put in a big resealable bag and continued to knead it.  

Dust your surface with spare powdered sugar. Roll the mixture out thin and use a small circular cutter or an old open pill bottle, shot glass, you name it. Re-roll your leftover dough and repeat until fully used up. Freeze the discs. Then, melt your chocolate and dip each. Chocolate chips and other types may require more refrigeration, chocolate with less additives holds up the best.

This recipe makes a heaping harvest of patties depending on size, so you’ll have more than enough to package in clear boxes and bows for Valentine’s day. Their dosage and thickness are up to you -- along with even the flavor or shape (you could change for each season). Want to take this recipe to the next level? Find a heart-shaped cutter.

Bon Appetit!    

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CannaSaver Blog

Colorful Hashy Gyro Bowls

Posted by CANNASaver on Tuesday, 15 February 2022 in Recipes by Cousin D

I had the odd epiphany that should make medicated Gyro meat (when I was stoned the other day), so I thought, how can I turn it into a little appetizer that would be cute and fun? We're making cups out of meat!  

Start with:

1 lb 85/15 ground lamb
1 lb 85/15 ground beef

In food processor or bowl with hand-mixer, combine both meats to a pasty consistency. 

Add in the following: 

2 tbsp medicated oil 
1 tbsp ground Marjoram
2 tbsp ground cumin
2 tbsp ground rosemary
4 tbsp crushed garlic
2 tbsp salt
1 1/2 tbsp black pepper 
4 large pinches chopped cilantro
1/4 oz thyme leaves stripped from stem
1 small onion, finely-chopped

Again mix in to the pasty consistency. Your choice of strength/potency, but 1000mg is probably sufficient. Adjust to smaller amount of thyme if using dry ingredient. 

Cover and let sit for an hour in fridge to let flavors set in. Set oven to 325°. Turn over a mini muffin tin (this makes 24 cups at 3 scoops per bowl). Press and form the meat carefully around each. In center rack, set another overturned pan or tin to the right. Place the loaded pan just off to left so it lays on an angle downward to allow draining. Place another pan below to catch drippings. Bake for 30 min and let sit for 15 in the closed oven.

Remove let cool, then fill with toppings:

Hummus
Pita bread
Cucumber
Cherry tomatoes
Goat cheese crumbles
Tzatziki sauce

Cut pita bread into 3/4" to 1" squares. I filled each with hummus, pita square, half circle of cucumber, strip of cherry tomato and some goat cheese. Serve w tzatziki sauce on side. 

At 1000 mg you'd get around 40mg each. For appetizers, you could cut that down to 500mg, for 20mg each. They're delicious!

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CannaSaver Blog

Homemade 'Weetos'

Posted by CANNASaver on Monday, 12 April 2021 in Recipes by Cousin D

Cheebo? Cheefo? You decide. Here is a somewhat easy recipe to make something that tastes a little like a homemade Cheeto, but dank and garlicky. We  couldn't decide on the best name! Weeto? This savory snack is easy to dose and scale, and even divide into gift bags for fellow home-bound friends. 

 
Ingredients:
Dough 
2 sticks butter infused with 1000mg THC 
2 tsp salt
2 tap garlic powder (heaping)
2 cups blue corn meal or regular 
2 cups potato flakes 
4 cups flour
4 cups shredded cheddar cheese
2 cups water as needed
1 cup oil of choice

Coating 
8 tbsp cheese powder (heaping) 
4 tbsp buttermilk powder (heaping)
4 tbsp corn starch (heaping) 
4 tsp salt (heaping)

Directions:
Let your canna-butter soften a bit. In a food processor combine butter, salt and garlic powder with corn meal until mixed. Add in the cheese to make a dough. Dump into a mixing bowl. With your hands, work in the tater flakes and then flour. Finally, mix in the oil. Take the water you've set aside and add as needed to make a wet, workable yet not sticky, dough. Roll out the dought between parchment paper and cut to size, into 2-3" strips. 

Fry the pieces at 375 in your choice of frying oil for 3 min, and set aside to drain and completely cool.  

Now onto the coating. As for the cheese powder, if you can’t find any, just use packets from cheap Mac 'n Cheese and stash away the noodles for another day. Combine coating ingredients in a large bowl. Take note: I had ghost pepper salt to make mine extra hot n' spicy, but any will do. Cover the bowl and shake the coating onto the fried sticks. Use a colander to shake off the excess and reuse as you go along. 

By the end you’ll find yourself with enough for a huge party (for when this all blows over)--or stash them away and get high every snack hour for the next two months. Your call--Bon Appetit! 

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