Recipes

INGREDIENTS

• 2 oz. Wellness Connection Baker’s Mix
• 1 lb. of unsalted butter, cut into chunks
  (Unsalted butter has lower water content than salted, for this reason, we recommend that you use unsalted butter)

TOOLS

• Crockpot
• French Press
• Large Glass Bowl

INSTRUCTIONS

1. Place all Baker’s Mix in an oven-safe bag (such as a Reynold’s Turkey Bag) and close with oven tie.
2. Decarboxylate (bake to activate the THC) Baker’s Mix in the oven at 240 degrees for 30 mins. Be sure to agitate and move product around in the oven bag every 10 minutes, to avoid any hot spots in the Baker’s mix (be careful, it’s very hot!).
3. Then put all ingredients in a crockpot or double boiler.
4. Hold at a constant temp of 180 degrees and allow to steep for 2-4 hrs, stirring intermittently.
5. Then turn off heat and let the butter cool.
6. Strain/press out in 3 sheets of cheesecloth over a strainer, or alternatively in a French press. This will remove the plant material and leave with pure infused butter.
7. Pour into mini loaf pans or butter molds of your choice.
8. After it sets up, butter may be kept frozen for up to 6 months in an airtight container (clearly labeled as a medicated product).

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

•  1 (16-ounce) package chicken breast, sliced lengthwise in ½ inch slabs

• 1/2 cup prepared pesto

• 1/2 cup Cannabis infused mayonnaise (8 Tablespoons)

• 8 slices of Sourdough Bread or 1 (16-ounce) loaf ciabatta bread

• 4 slices of fresh mozzarella

• 1 cup baby arugula or spinach, rinsed and patted dry

• 2 tomatoes, sliced

• 15 fresh basil leaves

• Salt and pepper to taste

TOOLS

• Zip lock bag
• Grill Pan
• Small Bowl

INSTRUCTIONS

1. Season chicken breast with salt and pepper then combine with 1/4 cup of pesto in a plastic zip top bag, set aside and let sit for 15 minutes.
2. In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of Sourdough bread ciabatta; set aside.
3. Preheat an oiled grill pan over medium-high heat. Grill chicken 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
4. Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan with a 1 Tablespoon of melted butter and place a heavy pan on top of the sandwich. Grill the panini for 3 minutes per side or until cheese starts to melt.
5. Cut in half and serve.

Note: Be sure to use a gram scale when using infused mayo, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder:Foods prepared with infused mayo can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• 2 oz. Wellness Connection Baker’s Mix
• 2 1/2 cups of water
• 1 cup of olive oil

TOOLS

• Pressure Cooker or Crockpot
• Grape Press or Extra-Large French Press
• 1 Medium-Length Metal Spoon
• Latex Gloves (Powder Free)
• Clean Container
• Clean Tupperware
• Fine Grape Press Filter or Coffee Filter

INSTRUCTIONS

1. Place the 2 and 1/2 cups of water in the pot and bring to a simmer (not a rolling boil).
2. Add the 2 cups of oil and either 1/4 lb. of dry flower medicine or trimmings. Do not stir, as the moving water will do this for you.
3. Cover and turn the heat down to medium-low. You do not want to cook the water off because this helps to keep your product from burning, and thus wasting the THC.
4. After 20 minutes, turn down the heat all the way to low.
5. After an additional 40 minutes (1 hour total) turn off the heat and remove the pressue cooker (or crockpot) from the heated surface. The remaining matter in the pot should look like wet mashed up lawn clippings with much of the liquid remaining.
6. Next, scoop the matter in your crock pot or pressure cooker into your grape press or press pot. While you are doing this, ensure that you spread the matter evenly in the press, so as to get the maximum pressing ability. Pour any remaining liquid into the press, as this is where the majority of the THC is concentrated.

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with infused cannabis oil can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• 20 oz. chicken or preferred protein (optional)

• 4 tablespoons of olive oil

• 1 1/2 cups farro

• 4 cloves garlic

• 2 small yellow bell peppers

• 8 oz. green beans

• 1 cup of grape tomatoes cut in half

• 6 oz. arugula

• 4 tablespoons of mint julienned

• 2 lemons

• 2 shallots

• 2 tablespoons of cannabis infused olive oil

• salt and pepper to taste

TOOLS

• Medium pot
• Large pan
• Large bowl
• Whisker
• Knife and cutting board
• Large mixing spoon

INSTRUCTIONS

1. In a medium pot, bring 3 cups of water to a boil with the farro and a teaspoon of salt. Once boiling, reduce to a simmer, cover, and cook for 35-40 minutes until tender. Drain and set aside.
2. Prep the vegetables: trim and cut the green beans into 2-inch pieces. Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Mince or grate the garlic. Zest, halve, and juice the lemon. Finely chop the shallot. Chop the mint leaves.
3. Cook the vegetables: heat 1 tablespoon of olive oil in a large pan over medium heat. Add the bell pepper and wax beans to the pan and cook, tossing for 7-8 minutes until fragrant. Season with salt and pepper. Set aside.
4. Cook the chicken: cut chicken in cubes, then season with salt and pepper. Add to the same pan and cook, tossing for 6-8 minutes until done. HINT: if your pan becomes too dry, add a drizzle of olive oil.
5. Add the grape tomatoes to the same pan and cook, tossing for 6-8 minutes until done.
6. Make the shallot citronette: in a large bowl, whisk the shallot, lemon juice, salt, pepper, and 2 tablespoons of infused olive oil.
7. When the farro is ready, toss it into the citronette, along with the veggies, arugula, chicken, lemon zest, half of the mint, and a large pinch of salt and pepper.
8. Sprinkle with remaining mint and enjoy.

TIP: This dish is perfect for the Spring and Summer months because it’s great eaten warm or cold!

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• 2 tablespoons of butter

• 2 tablespoons of Cannabis Infused Butter

• 1 lb. (500 g) cooked turkey sausage links

• 1 yellow onion, chopped

• 4 garlic cloves, chopped

• 2 tablespoons of each Rosemary and Thyme chopped

• 1 red pepper, ribs and seeds removed chopped

• 1 yellow pepper, ribs and seeds removed chopped

• 1/4 cup all purpose flour

• 1 large fresh tomato diced tomatoes with juices

• 1 cup (7 oz./220 g) Quinoa

• 6 cups (48 fl. oz./1.5 l) low-sodium chicken broth

• 4 cups (4 oz./125 g) kale, stemmed and chopped

• 1 cup sliced baby bella mushrooms

• Sea Salt, to taste

• Squeeze of lemon juice

• Pinch of red pepper flakes

• Freshly ground pepper

• Grated Parmesean

TOOLS

• Large stockpot
• Knife and cutting board
• Large mixing spoon

INSTRUCTIONS

1. Warm 1 TBSP of the butter into a large dutch oven or pot over medium heat.
2. Add the sausage and brown all sides for about 7 minutes. Transfer to a paper towel-lined plate. Set aside.
3. Add remaining butter and infused butter. Once it simmers, add the chopped onion, peppers, and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes. Add the garlic, rosemary and thyme. Cook until fragrant while stirring frequently, about 1 minute.
4. Make the Roux: Add 1/4 flour to butter and vegetables, stirring constantly until vegetables and butter make a paste. Continue to cook for about 3 minutes. Flour will begin to brown into a golden color.
5. Pour in the diced tomatoes and cook for a few more minutes while stirring often.
6. Pour in the Quinoa and the broth. Add 1 teaspoon of salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise the heat to bring the mixture to a boil. Then partially cover the pot and reduce the heat to maintain a gentle simmer.
7. Cook for 25 minutes, stirring occasionally, then remove the lid. Cut the sausage links into 1-inch (2.5cm) slices and return them to the pot. Add the kale and mushrooms. Continue simmering for 5 minutes or more until the kale has softened to your liking.
8. Remove the pot from the heat. Stir in the 1 teaspoon of lemon juice. Taste and season with more salt and pepper until the flavors really sing. Note that you might need up to 1/2 teaspoon or more of salt depending on your vegetable broth and personal preference. Divide into a bowl and top with grate Parmesan cheese.

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

For Lobster:

• 5 (1 1/4- to 1 1/2-pound) live lobsters or 2 pounds cooked lobster meat

For Cavatelli:

• 1 pound cavatelli pasta
• 2 Tablespoons extra-virgin olive oil2 Tablespoons Cannabis Infused Olive Oil
• shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup fish stock/broth
• 8 ounces fresh or frozen peas*
• 8 ounces gently sautéed asparagus
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 1/2 tablespoons fresh thyme, chopped
• 1 1/2 tablespoons fresh chives, chopped
• Salt and Pepper to taste
• Parmesan cheese for garnish
• 1/2 cup Mascarpone (8 ounces of full-fat cream cheese blended with 1/4 cup of heavy cream and 2 tablespoons of full-fat sour cream make a decent replacement for mascarpone.  Tip: don’t try to blend the ingredients when the cream cheese is stone cold! ) 
• 1 tablespoon kosher salt
• *If using fresh peas, simmer, uncovered, in salted water until just tender, 1 to 2 minutes. Drain, then immediately plunge peas into ice water to stop cooking. Drain again and pat dry. If using frozen peas, do not thaw before using.

TOOLS

• Large Pot
• Heavy Large Saute Pan
• Large Bowl

INSTRUCTIONS

1. Bring large pot salted water to boil. Add cavatelli and boil until cavatelli float to surface, about 8 minutes.
2. Drain, then immediately plunge cavatelli into ice water to stop cooking.
3. Transfer to large bowl, add 1 tablespoons olive oil, and 1 Tablespoon Cannabis infused olive oil, toss to coat.
4. In heavy large sauté pan over moderate heat, heat remaining 2 tablespoons Cannabis infused olive oil until hot.
5. Add shallots and garlic and sauté until translucent, about 1 minute.
6. Add fish stock, peas, parsley, thyme, chives, pasta, Mascarpone, and lobster.
7. Stir to combine, then simmer until lobster is heated through, about 1 to 1 1/2 minutes, DO NOT OVER COOK!
8. Sprinkle with salt and parmesan cheese and serve immediately.

Note: Be sure to use a gram scale when using infused olive oil, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with infused olive oil can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• 1/4 gallon whole milk
• 2 cups heavy whipping cream
• 1 oz. dried cannabis flower medicine or trimmings
• 1 tsp. vanilla extract

TOOLS

• Large Cooking Pot or Crockpot
• 1 Medium-Length Metal Spoon
• Ice Cube Tray
• Cheese Cloth or Coffee Filter

INSTRUCTIONS

1. Place the whole milk, whipping cream, vanilla, and trimmings/dried flower medicine in a large pot and heat on low/simmer. This will ensure that you do not OVERCOOK the medicine which will remove its potency.
2. Simmer for 2 hours on low.
3. Next, use a cheesecloth or fine strainer (like a coffee filter) to strain the milk once it’s done simmering to remove plant material.
4. Refrigerate up to 48 hours.
5. Freeze any unused portion in ice cube trays to enjoy later.

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with infused cannabis milk can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• 1 de-seeded and chopped cantaloupe
• 1 cup medicinal half-n-half
• 2 tbsp. honey
• 5-6 ice cubes

TOOLS

• Blender
• Cup

INSTRUCTIONS

1. Put all ingredients into a blender and blend until smooth.
2. Pour into a glass and top with fresh strawberries, kiwi, and orange slices to dress it up.
3. You can also add other fruits to the smoothie if you are feeling “Fruity”

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with infused cannabis half-and-half can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• Unsalted Canna Butter – 3 tablespoons softened – for higher potency use all Canna Butter
• Unsalted Butter – 3 tablespoons softened
• Dark Brown Sugar – 1/4 cup
• Granulated Sugar – 3 tablespoons
• 1 Large Egg Yolk
• Vanilla Extract – 3/4 teaspoon
• All-Purpose Flour – 1/2 cup + 2 tablespoons
• Salt – 1/8 teaspoon
• Baking Soda – 1/4 teaspoon
• Baking Powder – 1/4 teaspoon
• Chocolate Chips (or substitute your favorite) – 1/3 cup

TOOLS

• Baking Sheet
• Parchment Paper
• Medium Glass Bowl
• Electric Mixer
• Mixing Spoon

INSTRUCTIONS

1. Preheat oven to 375 degrees. Line a light-colored baking sheet with parchment paper.
2. In a medium bowl, beat both kinds of butter with an electric mixer on medium speed until fluffy (about 20 seconds).
3. Add sugar, then beat for an additional 30 seconds.
4. Add egg yolk and vanilla, then beat until combined.
5. In a separate bowl, combine flour, salt, baking soda, and baking powder. Stir to combine.
6. Slowly add the flour mixture to the butter mixture and then beat until combined.
7. Add chocolate chips and stir in.
8. Place 12 dough balls evenly spaced on the cookie sheet.
9. Bake for 8-10 minutes or until golden brown at the edges.
10. Allow the cookies to cool on a wire rack for 5 minutes and then enjoy.

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• All Purpose Flour – 1 1/2 cups
• Baking Powder – 3 1/2 teaspoons
• Salt – 1 teaspoon
• Granulated Sugar – 1 tablespoon
• Milk – 1 1/4 cups
• Egg – 1 large
• Melted Canna Butter – 3 tablespoons

TOOLS

• Frying Pan
• Mixing Spoon
• Large Glass Bowl
• Metal Spatula

INSTRUCTIONS

1. In a large bowl, sift together all dry ingredients.
2. Make a well in the center of the dry ingredients and pour in the wet ingredients, mix until smooth.
3. Heat an oiled frying pan over medium-high heat and place 1/4 cup of batter on the pan per pancake. Brown on both sides.
4. Add your favorite toppings and Enjoy!
5. Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• 3 quarts of Eggnog
• 1/3 cup melted medi-butter

INSTRUCTIONS

1. Melt the medi-butter.
2. Mix the melted medi-butter with eggnog.
3. Stir it together and enjoy!

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• 4 tbsp. (half-stick) medi-butter
• 5.25 cups rye bread crumbs (or any unseasoned bread crumbs)
• 1/2 cup chopped celery
• 1 cup almonds/cashews
  (finely chopped)
• 1/3 cup finely chopped onions
• 2 tbsp. poultry seasoning (steak
  seasoning for duck)
• 2 tbsp. red wine
• 1/2 cup chopped wheat grass or chives

INSTRUCTIONS

1. Melt the butter on a stovetop over low heat or in the microwave on a low setting (this is to ensure that you don’t compromise the potency. THC can survive temperatures up to 385 degrees).
2. Once the medi-butter has been melted, mix all the ingredients together and stuff in the bird before cooking.

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• 2 cups fresh pumpkin or 1 16-oz. can of pumpkin pie filling
• 2 eggs (beaten)
• ¼ cup condensed milk
• 1 tsp. molasses
• ½ stick butter or
  Margarine
• ¼ oz. dried cannabis flower medicine or fan leaves
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. vanilla
• ¼ cup brown sugar
• 1 9-inch unbaked pastry shell

INSTRUCTIONS

1. Place cannabis and butter in double boiler. Cook for 45 minutes over low flame, being careful not to burn the butter.
2. Strain out the cannabis and discard.
3. Combine eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar, and pumpkin in a large bowl. Beat well.
4. Add butter and blend.
5. Pour into pastry shell.
6. Bake in preheated 350 degree oven for 50 minutes or until knife comes out clean. Serves 6.

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• 4 baking apples
• 2 Tbs. sugar
• 1 cup all-purpose flour
• 6 tbsp. medi- butter, at room temperature
• 1 tsp. ground cinnamon
• ½ tsp. nutmeg
• ½ tsp. salt
• ½ packed cup light brown sugar

INSTRUCTIONS

1. Preheat the oven to 375 degrees.
2. Peel and core apples, then chop roughly into1/2-inch chunks.
3. Place apples in a glass pie plate and sprinkle them with sugar.
4. In a large bowl, stir together the flour, cinnamon, nutmeg and salt.
5. Add the medi- butter and rub it into the flour with your fingers (see our medi- butter recipe here).
6. In a food processor, pulse together the dry ingredients and butter until the mixture becomes resembles crumby. Mix in the brown sugar until blended.
7. Sprinkle the crumble mixture evenly over the apples.
8. Bake until the topping is crisp and golden, which should be 25-30 minutes. Serve warm with a scoop of vanilla ice cream or dollop of cannabis whipped cream.

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• 1 cup medi-butter or oil
• 2 ½ cups honey
• 3 cups pumpkin puree
• 2 cups chopped dates
• 2 cups chopped walnuts
• 2 tsp. sea salt
• 2 tsp. cinnamon
• 2 tsp. baking soda
• 4 cups unbleached white flour
• 5 cups whole wheat flour
• 1 cup wheat germ

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease 4 large or 5-6 medium loaf pans.
2. Mix the honey, room temperature butter or oil, pumpkin, dates, walnuts, salt, cinnamon, cloves and baking soda in a large mixing bowl. Mix completely. Stir in the remaining ingredients (flours and wheat germ).
3. Spoon into the greased loaf pans.
4. Bake for 1 hour or until done. Cool in pans for at least 20 minutes, and then turn onto a cooling rack.

You can use Halloween pumpkins that you carve, (if you carve them Halloween night), skin, cook, and mash them after the Trick-or-Treaters stop coming. Store the pumpkins in the refrigerator until they can be processed and the mashed pumpkin freezes very well for later use.

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

INGREDIENTS

• 1 pkg. (16 oz.) elbow macaroni
• 6 tbsp. butter
• 6 tbsp. flour
• 2 tbsp. ground mustard
• 1 ½ tsp. pepper
• 1 tsp. garlic powder
• 1 tsp. salt
• 4 cups milk
• 1 ½ cups bread crumbs
• 1 tsp. paprika

INSTRUCTIONS

1. Preheat the oven to 400 degrees. Cook macaroni in large pot according to directions on package. Rinse under cold water and drain well.
2. Melt butter in saucepan, on medium heat. Sprinkle with flour; then add ground mustard, black pepper, garlic powder, salt and paprika. Gradually stir in the milk until smooth. Stirring constantly, cook for 3-4 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth, remove from heat. Add macaroni and toss gently to fully coat pasta.
3. Pour into a greased 13×9 inch baking dish. Sprinkle bread crumbs evenly over the top.
4. Bake 25-30 minutes or until bubbly and golden brown. Let stand 5 minutes before serving.

Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.