Halloween Recipes

Why should kids have all the fun? Forget about the costumes and candy—this Halloween-themed menu is bloody delicious all on its own.

MENU: Bloody Cocktail, Bloody Mary, Spider Cheese Ball, Paella, Pumpkin Bread and Honey Canna Butter

Bloody Cocktail

Sugar (dyed black with a few drops of food coloring)

Ice

1 shot of Cannabis Infused Vodka

1 shot of grenadine syrup

7 Up soft drink

Rim glass with sugar, add ice, vodka and syrup. Fill glass with 7 Up.

Bloody Mary

Ice

1 shot of Cannabis Infused Vodka

3 shakes of Worcestershire sauce

2 dashes of celery salt

1 dash Tabasco sauce (or horseradish)

Tomato juice

Stalk of celery

Fill glass with ice. Add the vodka, Worcestershire sauce, celery salt and Tabasco sauce. Fill the rest of the glass with tomato juice. Garnish with the celery stalk.

(Note: to make Cannabis Infused Vodka, add about 1/2 ounce of marijuana buds to a quart of vodka, store in a cool dry place, shake daily, let it soak for about two weeks and strain)

Spider Cheese Ball

Makes 16 servings.

2 8-ounce packages of cream cheese

8 ounces white cheddar cheese, shredded

1/2 cup Canna Butter*

3 tablespoons apple cider

1/2 teaspoon ground nutmeg

1/2 cup finely chopped red onion

1/2 cup chopped red bell pepper

1/2 cup poppy seeds

1 10-ounce package of refrigerated breadsticks

1 egg white, lightly beaten

6 ripe olives, sliced

Assorted crackers

In a large bowl let the cream cheese, cheddar cheese and Canna Butter stand at room temperature for 30 minutes. Add apple cider and nutmeg. Beat with an electric mixer on medium speed until well mixed. Stir in red onion and red pepper. Cover and chill for 4 hours. Place poppy seeds on a sheet of waxed paper. Shape cheese mixture into a ball and roll in the seeds to coat. Let stand 15 minutes. Preheat oven to 375 degrees. Line baking sheet with parchment paper and set aside. For spider legs unroll the breadstick dough and cut each piece in half. Arrange each piece on the baking sheet bending each piece into a “z” shape. Brush breadsticks with beaten egg whites and sprinkle generously with remaining poppy seeds. Bake for about 10 minutes until browned. Place cheese ball on a large serving plate. Arrange six breadsticks around the cheese ball for spider legs, gently pushing breadsticks into the ball to secure. Use the olive slices as eyes (two or six). Secure the “eyes” with broken pretzel sticks. Serve with crackers.#paella

Paella

Makes six servings.

2 skinless, boneless chicken breasts (about 1 pound), cut into medium pieces

Salt and pepper

1/2 cup Cannabis Infused Olive Oil**

2 chorizo sausages, sliced

1 red bell pepper, seeded and cut into strips

1 yellow bell pepper, seeded and cut into strips

1 yellow onion, diced

4 cloves of garlic, diced

1/2 teaspoon of saffron threads

1 1/2 cup parboiled short grain rice

3 cups chicken stock (more if needed)

12-16 extra large shrimp, peeled and de-veined

1 teaspoon chopped fresh parsley

1 teaspoon minced fresh thyme

1 teaspoon minced fresh oregano

1 teaspoon minced fresh chives

3 teaspoon thinly sliced scallions

Season the chicken with salt and pepper. In a paella pan or large sauté pan, heat the oil over medium-high heat and brown the chicken and chorizo on both sides. Reduce heat to medium. Add bell pepper strips and onion and cook until softened. Stir in the garlic, saffron, rice and stock. Reduce heat to low, cover and simmer until the rice is al dente. Add the shrimp, herbs and scallions. Cook until the shrimp are pink and opaque and liquid is absorbed. Season with salt and pepper to taste. Serve immediately.

Pumpkin Bread

1 3/4 cups sifted all-purpose flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1 1/3 cup sugar

1/3 cup soft Canna Butter*

2 eggs

1 cup cooked or canned pumpkin

1/3 cup water or milk

1/2 teaspoon vanilla

1/4 cup coarsely chopped nuts

1/3 cup raisins

Preheat the oven to 350 degrees. Sift together the flour, baking powder, baking soda, salt, cinnamon and ground cloves. In a large bowl beat the sugar, Canna Butter and two eggs until light and fluffy. Add and beat in the pumpkin. Divide the sifted dry ingredients into three separate batches and add each batch to the egg-sugar-butter mixture, alternating with the addition of the water (or milk) and vanilla. Do not over beat. Fold in the nuts and raisins. Pour batter into a greased pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Honey Canna Butter

Enjoy with your Pumpkin Bread

1 cup Canna Butter*

1/4 cup honey

Soften the Canna Butter. Add the honey and whip. Serve with bread.

Canna Butter*

1 cup unsalted butter

1 ounce low to average quality dried leaf marijuana or 1/2 ounce average dried bud

4 cups water

Bring water and butter to boil in a small pot, lower heat to simmer. Simmer gently for about 1 1/2 hours. Mash and stir frequently to extract all THC from the plant material. After cooking, use cheesecloth to strain the butter/water mixture. Pour about 2 cups clean boiling water over the leaves in the strainer to extract every last drop of butter. Squeeze plant material well to remove as much liquid as possible. Chill the butter/water mixture in the refrigerator until the butter has solidified (1 to 2 hours). Separate butter from water and keep butter in the refrigerator (or freezer for longer storage) until needed.

Cannabis-Infused Olive Oil*

1 cup olive oil

1 1/4 ounces low to average quality dried leaf marijuana or 3/4 ounce average dried bud

Place cannabis in a slow cooker. Add oil. If necessary, add a little extra oil in order to just cover the cannabis. Cook on low for six to eight hours, stirring often. Strain through cheesecloth to remove plant material. For further purity, strain through a coffee filter. Store in the refrigerator for up to three months.

Cannabis Infused Vodka

Fill a quart jar with vodka (Everclear recommended) and add 1/2 ounce of cannabis. Place jar in a cool dry place. Shake daily. After two weeks, strain liquid and place in a glass container. Again, store in a cool dry place. Keeps for six months.