3 amazing marijuana recpies for summer parties

As the legalization of marijuana continues to spread, our relationship with the plant flourishes and evolves. While we once kept it in air-tight, hidden-from-sight containers, now our weed might sit on the kitchen counter — next to other baking and cooking accouterments. Yes, we cook openly with cannabis in 2014. You can buy pot-infused butters and oils at dispensaries — or you can make your own, which is what we recommend. And here’s our handy how-to on calculating THC dosage for your recipes. So what marijuana-infused recipes did readers click on the most in 2014? Here they are — our 10 most popular recipes of 2014, crafted by Oregon-based chef Laurie WolfWolf
Cannabutter: The best cannabutter in America: Follow the directions, and you will make the best butter your weed will allow. The truth is, however, the butter is just as good as the weed you make it with. Step 1 In a medium saucepan bring a quart of water to a boil on the stove. You can vary the amounts, just be sure that the marijuana is always floating about 1 1/2 – 2 inches from the bottom of the pan. Step 2 When the water is boiling place the butter in the pan and allow it to melt completely. My recipe uses 4 sticks of butter to every ounce of marijuana, so if you’re using a half ounce of weed that’s about 2 sticks of butter. Step 3 Once the butter has melted you can add the marijuana. Once the weed is added the heat should be turned down, very low, to barely a simmer. I usually let the weed cook for around three hours. You can tell it’s done when the top of the mix turns from really watery to glossy and thick. Step 4 While the cannabutter is cooking set up the bowl to hold the finished product. I like to use a heatproof bowl, and some people use a plastic food container. Place a double layer of cheesecloth over the top, and secure it with elastic, string or tape. Step 5 Strain the marijuana butter over the bowl, carefully trying not to spill. When the saucepan is empty, undo the twine, pick up the cheesecloth from all four sides and squeeze out all of the remaining butter. Step 6 Allow the cannabutter to cool for about an hour. Place in the fridge until the butter has risen to the top layer and is solid. The THC and other properties have attached to the butter, and you are just about there. Step 7 Run a knife around the edge and lift the butter off. Place upside down on your work surface and scrape off any of the cooking water. Your cannabutter is ready to roll. Enjoy! Thai iced tea — with a kick: Thai iced tea and Thai iced coffee are among my favorite summer drinks. Partially it is because I completely adore condensed milk. It’s a magical ingredient, so sweet, creamy and smooth. And it might be considered a culinary evil, I am afraid to look. I have given up corn syrup, but not this. It won’t happen. 6 chai tea bags, or 6 black tea bags with ½ teaspoon of ground cinnamon, two cardamom pods, 1 star anise and ½ teaspoon vanilla extract 8 cups boiling water ¼ to ½ cup granulated sugar, optional 1 can condensed milk (14 ounces) 3-5 tablespoons melted cannabutter Directions 1. Place the chai tea bags (or the black tea bags with the spices) in a pitcher. Pour 8 cups of boiling water over the tea bags. Allow to steep for 4-5 minutes. Remove the bags and add the optional sugar. Let cool to room temperature. 2. In a small bowl combine the condensed milk and melted cannabutter. 3. Fill 6 glasses with ice cubes. Fill each glass two-thirds of the way with the tea. Top the tea with about 2 ounces of the condensed milk mixture. It will sink to the bottom, and that’s good. Stir and drink. So, so good. A truly smokin’ mac and cheese: Some say mac and cheese is the ultimate comfort food. There is something about the crusty top and the creaminess under that crust that certainly makes this dish a contender. I love the smokiness of the paprika, and the addition of smoked mozzarella adds a layer of flavors that may make this my most favorite mac and cheese ever. You can always vary the type of cheese, or add veggies or bacon. Bacon would be amazing. Smokin’ Mac ’n Cheese Serves 4-6 ½ pound elbow macaroni or shells 1 tablespoon canola oil 1 teaspoon salt For cheese sauce 5 tablespoons cannabutter ½ cup all-purpose flour 2½ to 3 cups milk, warm 4 ounces smoked mozzarella, grated (1 cup) 8 ounces medium cheddar, grated (2 cups) 1 teaspoon kosher salt 1 teaspoon smoked paprika ½ teaspoon freshly ground black pepper ½ teaspoon ground nutmeg 1 cup breadcrumbs 1 tablespoon canola oil, (using canna-oil is optional) 2 ounces sharp cheddar, grated (1/2 cup) For onion rings 1 cup canola oil 1 small onion, peeled and thinly sliced Directions Heat oven to 375 degrees. 1. Fill a large pot with water, oil and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well. 2. In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for a minute or two more, until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins. 3. In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top. 4. In a medium saucepan, heat the oil. When hot add the onion rings and cook until golden brown, 4-5 minutes. Drain on paper towels or clean dishtowel. Place on top of the ramekins and serve.