A bundt-pan blunt and a chicken POT pie

Canna butter: Place 1 ounce of broken-up cannabis on a parchment-paper-lined tray, place in oven at 250 degrees for 20 to 30 minutes, melt one pound (four sticks) of butter in a slow cooker or in a saucepan with 1 cup of water. Simmer for several hours, do not boil. Strain mixture through cheesecloth. Cool. Use as butter in adult-only dishes.

 

Recipes from Lansing Foodies Facebook user Bob Evanetta Davis:

 

Pound canna cake

One box French vanilla cake mix

One 12-ounce can of carbonated

water or cream soda

One egg

1/4 cup of canna butter

Mix well, pour into bundt pan and bake as directed on the box. Cool as directed on box.

 

Chicken POT pie

One rotisserie chicken, deboned

Two cans mixed veggies, drained

One can cream of something  soup (your choice)

1/2 cup canna butter, melted

1 cup milk

Two frozen pie crusts, thawed

In a large bowl, mix chicken and veggies. In another bowl, mix cream soup and canna butter. Combine bowls. Add desired seasonings. Pour into one crust, top with second crust. Cut slits in top crust. Bake in a 375-degree oven for 30 mins. Check for crust browning. If edges are browning too fast, cover loosely with foil or use a pie shield. Bake an additional 20 to 30 mins or until pie is golden and bubbly. Remove from oven and brush with additional canna butter. Cool about 10 mins before serving.