Recipes
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Oven Roasted Potatoes By Linn-Benton Ganja Girls Ingredients: 1/8 cup medicated olive oil 4 Tablespoon Canna Butter 1 tablespoon minced garlic 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2 teaspoon dried dill weed 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon salt 4 large potatoes, peeled and cubed (works well with Yukon gold and red potatoes too!) Preheat oven to 425 degrees F (245 degrees C). In a large bowl, combine oil, melted/softened butter, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 30 to 40 minutes in the preheated oven, turning occasionally to brown on all sides.
Ingredients: A couple of packs of lasagna noodles 10 large potatoes 1 large pack of OLD cheddar cheese. MUST BE OLD 1 pound of bacon 1 or 2 large onions 1 cup bud butter (or normal butter if you want) 1 tub sour cream Directions: Cut bacon into nice thin slices. Put into frying pan with bud butter and finely chopped onions. Simmer on medium heat until bacon is cooked and onions are a dark golden brown. You may need to add more butter to the mixture to keep it wet. Peel, chop and boil potatoes. Once complete, strain and make into mashed potatoes (butter milk and salt/pepper). Shred the OLD cheddar cheese and add to mash potatoes and mix well. Cook noodles as directions on package. Put layer of butter bacon onion mixture on bottom of rectangle metal baking pan(lasagne pan). Then put a layer of noodles, then a layer of potato/cheese mixture, then layer of bacon butter, noodles, potato/cheese and so on until the pan is full. Bake for 30 minutes at 350degrees. Good hot out of the pan with sour cream on top as well as awesome when you got munchies and just have time to go to the fridge and cut out a square. Good hot and cold.
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Happy Puppy Chow English Toffee By Gloria
By Kristi Anderson - OCC
Ingredients:
Ingredients:
1 18 oz. jar crunchy peanut butter 12 oz. chocolate chips ½ cup canna butter 1 large box Crispix cereal 1 box powdered sugar
1 cup canna butter 1 cup sugar 2 Tblsp water 1 tsp vanilla 5 or 6 thin milk chocolate candy bars chopped pecans
Directions: In medium microwavesafe bowl, combine canna butter, peanut butter and chocolate chips and microwave on high for 2 to 3 minutes, stirring once during cooking, until mixture is melted and smooth. Place the cereal in another large bowl and pour the melted mixture over the cereal. Stir until the cereal is thoroughly coated. Pour the powdered sugar into a large plastic food bag. Pour the coated cereal into the powdered sugar and shake until it is well covered with the sugar. Pour the cereal onto wax paper to cool and dry. Store in tightly covered containers at room temperature.
Directions: Cook in a heavy skillet. Blend canna butter, sugar and water. Cook over medium heat, stirring constantly, until it reaches a light brown color. Add vanilla and pour into a buttered platter. Let stand for a short time, then place chocolate bars on top while candy is still hot (so they will melt)Íž spread over toffee. Sprinkle with chopped pecans. Place in refrigerator and break into pieces when cold.
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