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Friday April 15, 2022

By Trevor Ross

A couple cooking in the kitchen with matching aprons that are checkered white and red while they cut vegetables under a white light. 420 Culture

April 20th, 4/20, is fast approaching. For the last two years, the high holiday has been curbed or even canceled due to concerns over the COVID pandemic, but many consumers hope this is the year to once again gather with friends and family to celebrate all things cannabis. Usually that includes a selection of infused baked goods, gummies, and lollipops, but this year PotGuide wanted to offer up some bolder recipes for your 420 festivities.

The recipes below use cannabis-infused oil and butter. If you do not yet have infused ingredients, see our cannabis oil recipe, cannabis tincture recipe, and guides for making infused butter, and infused milk, all of which can be substituted into any recipe. When infusing oil or butter on the stovetop, a double-boiler may be required to prevent the oil or butter from scorching, particularly over gas ranges with strong flames.


Image of someone putting a tray with white parchment paper and weed on top, into the oven
One can easily decarb cannabis in the oven for 30 at 230 F in preparation for your infused recipes. photo credit

Before raw cannabis flower can be infused into a dish, it must first be medically activated, or decarboxylated. Consuming raw cannabis flower will have no effect on the person because raw THC acid contains a molecular carboxyl group that must be removed using heat to convert the THCA into a medically active substance. Usually this happens when the flower is lit by a flame before being smoked, but when cooking, this must happen separately.

The safest way to “decarb” cannabis is in the oven. Spread the ground cannabis flower evenly over a baking sheet and bake at 230 F for 30 minutes. The cannabis should emerge brown and dry, but not burnt. If the cannabis begins to smoke, then it’s cooking off all the cannabinoids. Decarbed cannabis is medically active and can be eaten for psychotropic effects.

Baked Bacon

Cast iron pan with strips of red and pink bacon lying inside with a bowl of bright green chive beside on a wooden table
Infused bacon is one of the easiest recipes to make. photo credit

Relative to other cannabis recipes, this one’s pretty blunt. It begins similarly with ground flower, but that flower is then added directly onto the bacon where the fat naturally soaks up the cannabinoids. Once the bacon is finished, simply brush the cooked cannabis off the bacon, or eat it to consume every last cannabinoid. In either case, the plant flavor is surprisingly muted by the bacon.


1 lb sliced bacon

1-2g ground cannabis

The Recipe:

  1. Spread bacon strips onto an ungreased cookie sheet. The melted fat from the bacon will prevent it from sticking to the pan.
  2. Sprinkle ground cannabis over the raw bacon strips.
  3. Place bacon into the oven and bake at 275 F for 10 minutes. Flip bacon and bake for another 10 minutes. Let cool before serving.

NOTES: the temperature can be turned up or down if you account for shorter or longer cooking times. Be sure to save the grease, which is now also infused and can be used in other recipes! Infused bacon can be kept in the fridge for about 5 days and used in a variety of ways, like crumbling THC bacon bits over a baked potato or salad.

Ricotta-Stuffed Mushrooms

4 tan mushrooms lying in a cast iron skillet on top of a wooden board with white ricotta cheese and parsley inside the mushroos
These cannabis-infused mushrooms will be the highlight of your 4/20 party. photo credit

If you want to offer a fancy dish at your 420 party without spending all day in the kitchen, these stuffed mushrooms can be served in under an hour. The cannabis comes in through infused oil which is mixed into the cheeses, and it can be brushed over the outside of the mushroom before baking. This is a pretty basic ricotta filling that can be spruced up by other elements like parsley or sun-dried tomato.


8 white mushrooms, stems removed

4 cloves garlic, minced

4 tbsp ricotta cheese

4 tbsp parmesan cheese, grated

1 tbsp cannabis-infused olive oil

½ tsp black pepper

Pinch of salt

The Recipe:

  1. Preheat oven to 350 F.
  2. Heat cannabis-infused oil in a small pan.
  3. Add garlic, salt, pepper, stir.
  4. Remove mixture from heat. When it has cooled slightly, add ricotta and 2 tbsp of parmesan cheese, and stir together.
  5. Fill the mushroom caps with the cheese and oil mixture. Place the caps on a baking sheet sprayed or spread with a non-stick coating and sprinkle remaining parmesan over them.
  6. Bake at 350 F for 15 mins.

Buffalo Wings (Sauce)

Orange buffalo chicken wings lying on a grey plate with a black ramekin filled with a white sauce and a sprig of parsley in the middle of a pile of wings, all next to a plaid towel on a wooden table.
Impress your guests with savory buffalo chicken or cauliflower wings. photo credit

Buffalo wings are a great party food, and these spicy bites are sure to be a hit. Note that this recipe is for an infused buffalo sauce, not the wings themselves, so you’ll have to cook those up separately however you prefer (baking, frying, etc). But this infused buffalo sauce can be used over other dishes, and travels easily. Frank’s RedHot sauce is usually used as a base for buffalo sauce, but it’s not law. Feel free to get creative and begin with whatever hot sauce you prefer.


½ cup cannabis-infused butter

1 cup hot sauce (usually Frank’s Redhot)

1 tbsp white vinegar

½ tsp worcestershire sauce

½ tsp garlic powder

Salt and pepper to taste

The Recipe:

  1. Add cannabutter to a small saucepan and melt over low heat, careful not to brown or scorch the butter. Once it’s nearly or fully melted, add the hot sauce, worcestershire, and garlic powder, and bring to a low simmer. Stir frequently.
  2. Remove from heat and season with salt and pepper to taste.
  3. Place cooked chicken wings in a large mixing bowl and drizzle the infused buffalo sauce over them, then mix or toss until thoroughly coated. Serve immediately.

NOTES: Butter re-congeals as it cools, so the sauce may thicken up at lower temperatures, but can be reheated in the microwave or again over the stovetop.

Muddy Buds

Bowl of muddy buddy mix that is composed of tiny squares covered in white powdered sugar that is lying on top of a navy blue towel on a grey counter with a brown wooden spoon next to it.
End your night with sweet muddy buddy mix with infused cannabis butter. photo credit

These infused muddy buddies bring back a childhood classic with an adult twist. White chocolate can be substituted and dyed green, or a rainbow of colors to brighten your celebration.


9 cups Chex cereal

1 cup semisweet chocolate chips

½ cup creamy peanut butter

¼ cup cannabis-infused butter

1 tsp vanilla extract

1 ½ cups powdered sugar

The Recipe:

  1. In a medium saucepan, combine chocolate chips, peanut butter, and infused butter. Cook over low heat, stirring frequently, until the mixture is melted together.
  2. Remove from heat and add vanilla extract.
  3. Pour the chocolate mixture over the cereal in a large mixing bowl, stirring gently.
  4. Move the cereal to a large bag. Add the powdered sugar, seal the bag, and shake until the cereal is coated in the chocolate and sugar. This can be done in a garbage bag or in batches in a freezer bag.
  5. Spread the final mixture over parchment paper to cool.


The recipes above include infused ingredients because they’re often the most fun to cook with, but tinctures and distillates can transform any dish into edible cannabis experience as well. Distillates in particular are just shots of concentrated cannabis oil that blend well with salad dressings, pasta sauce, peanut butter, and more.

Please consume responsibly on 420, and the other 364 days of the year, and see our peer-reviewed guide for what to do if you’ve had too many cannabis edibles.

What new dishes are you cooking up for 4/20? Share your creations in the comments below!


Trevor Ross Trevor Ross

Trevor Ross is a writer, medical marijuana patient and cannabis advocate. He holds an MFA in writing from the School of the Art Institute of Chicago. He has previously worked as a copywriter, a teacher, a bartender, and followed Seattle sports for SidelineBuzz. Originally from Washington state, you can find him now working in his garden or restoring his house in Scranton, PA, and he can be reached through LinkedIn.

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