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Make Some Cannabis Butter (aka Cannabutter or Ganja Butter)

New Mexico Medical Marijuana Directory Information News Maps

Want to make some cannabis butter?

Just use 1/4 ounce (or 1/8 ounce) of medical marijuana combined with 1 stick of butter (1/4 lb). I received my medical marijuana by utilizing the’s classifieds where I found caregivers with meds, and more. Edibles are an awesome way to treat chronic pain in my opinion. These help take your mind off your pain without making you feel groggy. The trick is to know your tolerance. Be careful and always eat edibles with caution. Take a bite every half hour depending on your tolerance. Cannabis butter can be very potent. Consume with caution and enjoy!

Cannabis butter is made by separating the THC from the leafy greens of marijuana and attaching it to butter. The process is pretty simple.

1. Grind up medical marijuana
2. Combine ground up medical marijuana and stick of butter into a pan.
3. Heat the pan with ingredients on a stove-top on low heat for approx. 45 mins stirring frequently.
4. Strain off the plant matter from cooked butter

Once you have strained THC-infused butter, you use it to bake muffins, cookies, brownies, bars, or anything else that calls for butter. It’s almost tasteless without the leafy greens and is extremely potent when assimilated through the intestinal tract.

I made some cookies. And they are amazing!

Visit to find recipes and product reviews.

UPDATE: Wow. Cannabis butter is good. The effects leave a remarkably sustained high. A good chef can make a niche here…


Stovetop Granola Infused with Marijuana

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Do you need a convenient medical marijuana-infused snack? Well here’s a granola that can be put in a baggy and taken almost anywhere you desire. Granola is great to take to a public event or hiking or camping and be able to enjoy your medical marijuana-infused food while away from home.


1 tablespoon olive oil
2 cups rolled oats
1/3 cup Cannabutter
2 tablespoons honey
1/3 cup packed brown sugar
1/2 cup chopped almonds
1/3 cup dried cranberries


1. Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
2. Melt the Cannabutter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
3. Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

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Medical Marijuana Cooking Oil

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Marijuana cooking oil can be used in almost any type of dish and is a great way to add marijuana to food without the marijuana taste. By substituting marijuana cooking oil for traditional cooking oil, you can make any one of your favorite dishes into a delicious medicated meal.

Ingredients and supplies:

  • forty-eight oz canola or olive cooking oil
  • 1 large cooking pot
  • One ounce of your favorite medical marijuana
  • 1 steel or metal strainer (to filter out the oil)
  • 1 funnel to fit the oil bottle


1. Put entire bottle of oil into the pot.

2. Place the pot on the stove and turn it onto medium. DO NOT LET BOIL.

3. Grind up your marijuana and place into oil carefully.

4. Stir frequently for next two hours. DO NOT LET BOIL.

5. The oil may turn green and/or brown. Don’t worry, as THC resins are extracted into the oil, it will turn color.

6. Remove from heat and let cool. After it is cool, use the strainer to get all plant material out of the oil.

7. Once all the the plant material has been removed, use the strainer to get the oil back into the bottle.

Store in a cool dark place to keep the THC from degrading.


Check out some of our favorite medical marijuana recipes here.

Italian Butter Marijuana Cookies

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These are outstanding cookies. They melt in your mouth, are surprisingly light, and everyone loves them . These cookies make for a nice alternative to the cliche “space cake” cookies. I did as the recipe said and dusted some of the baked cookies with powdered sugar, but to break it up, I pressed some leftover finely chopped walnuts for a healthy alternative.

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 50 cookies


  • 1 lb marijuana butter
  • 1 cup powdered sugar
  • 1 cup walnuts, chopped fine
  • 3 1/2 cups sifted flour
  • 1 teaspoon vanilla
  • powdered sugar


1 Whip marijuana butter with mixer.
2 Continue mixing at low speed and add 1 cup powdered sugar, walnuts, then the flour, a few tablespoons at a time.
3 Add vanilla.
4 Drop cookie batter, by teaspoon full quantities, on non-greased cookie sheet.
5 The dough is fairly stiff so just roll the batter in little balls and then press down with a glass to shape.
6 Bake 15-20 minutes at 350°.
7 Remove from pan; sprinkle with a little powdered sugar.


Organic Pesto Chicken Pasta Salad

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Organic Pesto Chicken Pasta Salad is a springtime favorite. This quick and easy salad recipe uses pasta, pesto, organic chicken, and vegetables. It can be prepared ahead of time and put into the fridge for later.

Prep Time: 20 minutes

Cook Time: 10 minutes

Chilling time: 3 hours

Total Time: 3 hours, 30 minutes

Yield: 8-10 servings


  • 1/2 cup mayonnaise
  • 1/2 cup marijuana olive oil
  • 1 cup plain yogurt
  • 1 (9-ounce) package refrigerated prepared pesto
  • 1 (3.5-ounce) jar prepared pesto
  • 1/4 cup milk
  • 1 orange bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 pint grape tomatoes
  • 1 (12-ounce) can chicken, drained
  • 1 (12-ounce) package Havarti cheese, cubed
  • 1 (16-ounce) package campenelle pasta
  • 1/2 (16-ounce) package frozen baby peas


Bring a large pot of water to a boil. Meanwhile, in large bowl combine mayonnaise, marijuana olive oil, yogurt, pesto, and milk and mix well. Add bell peppers, tomatoes, chicken, and cheese and mix well; set aside.Cook pasta in water until al dente according to package directions. Meanwhile, place peas in colander in sink.When pasta is done, drain over peas in colander; shake off excess water and stir into bowl with remaining ingredients. Cover and chill for 4-5 hours before serving.

Marijuana Infused Red-Wine Vinaigrette

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This medicated red-wine vinaigrette is great on almost anything. It is perfect for salads, but can be also be used to marinate vegetables and meat before grilling. There is not a lot of marijuana oil in the recipe, so it is a perfect compliment to other cannabis-heavy dishes.

Yield: 1 cup (serving size: 2 tablespoons)


  • 1  cup  vegetable broth
  • 2  teaspoons  cornstarch
  • 2  tablespoons  red wine vinegar
  • 1  tablespoon  marijuana olive oil
  • 1  teaspoon  sugar
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper


Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in the remaining ingredients. Cover and chill. Stir before using.

Note: Store remaining vinaigrette in refrigerator for up to a week.

Some Variations:

Dijon Vinaigrette: Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.

Roasted Garlic Vinaigrette: Add 2 teaspoons bottled minced roasted garlic to broth mixture with red wine vinegar and remaining ingredients.

Cumin-Lime Vinaigrette: Omit vinegar. Add 3 tablespoons fresh lime juice and 1/4 teaspoon ground cumin to broth mixture with oil and remaining ingredients.

Nutritional Information

Calories:21 (77% from fat)
Fat:1.8g (sat 0.2g,mono 1.2g,poly 0.1g)
Versatile Vinaigrette

Rosemary and White Bean Dip

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This dip recipe is great for a group with munchies. Rosemary oil adds rich flavor and color to this earthy dip. Don’t tell anyone, but it is health too! Prep and Cook Time: 20 minutes.

Yield: Makes 2 cups (serving size: 1 tablespoon)


  • 1/4  cup  marijuana olive oil, divided
  • 2 tablespoons of rosemary olive oil
  • 2  cloves garlic, peeled and minced
  • 2  cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed
  • 2  tablespoons  fresh lemon juice
  • 2  teaspoons  kosher salt
  • 3  sprigs fresh rosemary, rinsed


1. In a 10-inch frying pan over medium heat, stir half the marijuana olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.

2. Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.

3. Return the frying pan to medium heat and add the 2 tablespoons rosemary olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn’t burn. Remove from heat and let cool 10 minutes.

4. Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.

Party short-cut: Use the white bean dip as the foundation for an abundant tray of store-bought snacks, including hummus and baba ghanoush, olive tapenade, carrot sticks, and other vegetables. Serve with breadsticks, pita chips, and a thinly sliced baguette.

Do-ahead tips: Make dip up to 2 days ahead. Store dip in an airtight container in the refrigerator. Bring dip to room temperature before serving. Prepare the rosemary oil right before serving.

Nutritional Information

Calories:47 (34% from fat)
Fat:1.8g (sat 0.2)

Cajun Olive Salad

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A delicious Cajun Olive Salad with shallots, parsley and garlic. Great to prepare ahead of time and refrigerate.

1 cup pitted brine-cured black olives, such as Nicoise, sliced
1 cup large (queen) pimiento-stuffed olives, sliced
1/2 cup THC olive oil
2 Tablespoons minced shallots
2 Tablespoons finely chopped celery
2 Tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic
1-1/2 teaspoons freshly ground black pepper

Combine black olives, green olives,THC oil, shallots, celery, parsley, garlic, and pepper in a medium mixing bowl and mix well. Cover and refrigerate until ready to use.

Crawdaddy Spread

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1 package (16 ounces) frozen cooked crawfish tails, thawed
1 package (8 ounces) cream cheese, softened
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1/2 to 1 teaspoon Creole seasoning
1/3 cup THC olive oil
1/2 teaspoon salt
6 to 12 drops hot pepper sauce
Assorted crackers

Chop crawfish; pat dry. In a small bowl, beat cream cheese until smooth. Add the THC olive oil, peppers, onion, garlic, Creole seasoning, salt and hot pepper sauce; stir in the crawfish. Cover and refrigerate for at least 2 hours. Serve with crackers. Yield: 3 cups.

Mary Jane Muffuletta

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1/2 cup finely chopped celery
1/2 cup sliced pimiento-stuffed olives, drained
1/2 cup sliced ripe olives, drained
1/2 cup giardiniera
1/3 cup finely chopped onion
1/3 cup THC olive oil
1/4 cup finely chopped green onions
1/4 cup minced fresh parsley
3 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/8 teaspoon pepper
1 round loaf (24 ounces) unsliced Italian bread
1/4 pound thinly sliced hard salami
1/4 pound provolone cheese
1/4 pound thinly sliced deli ham

In a large bowl, combine the first 12 ingredients. Cover and refrigerate for at least 8 hours. Drain, reserving 2 tablespoons liquid.

Cut loaf of bread in half; hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Brush cut sides of bread with reserved liquid. Layer bottom of bread shell with salami, half of the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges.

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