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SPIKED HOT APPLE CIDER

INGREDIENTS:

4 apples (use multiple varieties)
2 Persimmons
1 Pear
9 Cups water
3 Cinnamon Sticks
2 tpsp mulling spices
Handful of cranberries (optional)
Honey or maple syrup (to taste)
1 100 mg bottle Legal Cranberry THC + CBD

INSTRUCTIONS:

1. Core the apples, persimmons and pears and cut into quarters.

2. Cut the orange into slices (with peel).

3. Place all fruit, water, cinnamon sticks and mulling spices (tie these into some cheese cloth so that they are easily removed), into slow cooker. Set on low and cook for 8 hours.

4. Once cooked, remove the cinnamon sticks, the mulling spices and as much of the fruit as possible.

5. Pour the remaining liquid into a blender (may require two batches), blend.

6. Pour mixture through a fine mesh sieve or nut milk bag into a clean container.

8. Pour the cider back into the slow cooker, mix, and set to keep warm.

9. Serve warm, and use some honey or maple syrup to sweeten and garnish with fresh apple slices and cranberries (optional).

10. Add six cap-fulls of Cranberry Peace Tonic to each cup, stir well, and relax.

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honey lemon ginger fizz

INGREDIENTS

1 20 mg bottle Legal Lemon Ginger Indica
2 - 3 Tbs Honey (to taste)
3 - 4 leaves fresh mint
Soda Water
Ice
Cocktail Shaker
Muddler or Wooden Spoon

INSTRUCTIONS

  1. Grab a cocktail shaker (or a container with a lid that you can shake) and add mint and honey to the bottom.

  2. Using a muddler or a handle of a wooden spoon muddle your mint with honey in the bottom of your cocktail shaker. (To muddle mint: gently press muddler or handle of the spoon in the mint leaves to release oils on plant. Further flavor infusion will take place during shaking.)

  3. Pour half of the 20 mg Legal Lemon Ginger bottle (or 26 cupfuls) into the cocktail shaker.

  4. Add ice and shake well.

  5. Strain liquid into a cocktail glass, add ice, fill with soda water, and mix well.

  6. Garnish with lemon, ginger root, and mint (optional).

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POTATO SOUP FOR ONE

Ingredients:

1 Large Potato, peeled and cut into 1/4 inch cubes
1 Cup of milk
2 Tablespoons bacon bits
1/3rd cup cheddar cheese, shredded
1/3 cup onion, chopped
1 tablespoon butter
One package of 10mg micro-dosed cheddar crackers
Salt and Pepper to Taste 

Instructions:

  1. Boil water with a pinch of salt; Add potato and cook until tender but not too soft. Strain the potatoes.

  2. Melt the butter in a small saucepan; add onion and cook until onions are translucent.

  3. Add bacon bits and cooked potatoes; Mash potatoes with fork leaving some lumps.

  4. Add milk and bring to a boil.

  5. Add cheese and stir until just melted.

  6. Season with salt and pepper to taste

  7. Transfer to bowl and top with micro-dosed Cheddar Crackers

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POMEGRANATE CITRUS CHRISTMAS TREE MOCKTAIL

Instructions:

1 100 mg bottle Legal Pomegranate Sativa
2 oz fresh orange juice
1 clementine
Juice of 1/2 large lemon
3 sprigs of fresh rosemary
4 oz Tonic
1 pomegranate

INSTRUCTIONS:

  1. In a cocktail shaker, muddle a halved clementine with a large sprig of fresh rosemary to release oils.

  2. Add lemon juice, orange juice, and ice then shake well.

  3. Strain into tall glasses and top with tonic.

  4. Add six capfuls of Legal Pomegranate Sativa to each glass.

  5. Stir well and add ice.

  6. Garnish each glass with pomegranate arils and fresh rosemary sprig (optional).


 
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S’mores Brownie Topped
Hot Chocolate

Instructions:

3 1/2 cups sugar
2 1/4 cups cocoa
1 tablespoon table salt
Milk (of your choice, for serving)
1 10 mg Love’s Oven S’mores Brownie

Directions:

  1. In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight  container.

  2. For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot.  Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.

  3. Top each cup with one 10 mg Love’s Oven S’mores Brownie broken into pieces (add extra marshmallows, optional but highly recommended.

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CHERRY LIMEADE

INGREDIENTS:

12 oz frozen cherries thawed
1 cup fresh lime juice (about 12 small - medium limes)
1 cup granulated sugar
4 cups of water divided
1 100 mg bottle Legal Cherry Hybrid

Instructions:

  1. In a blender, puree the cherries and lime juice together until they are very fine.

  2. Bring the cherry-lime mixture, 1 cup of water, and the sugar to a low boil in a medium saucepan over low heat, stirring consistently.

  3. Strain the mixture into a large pitcher and allow it cool completely in the refrigerator.

  4. Add the remaining three cups of water and stir.

  5. Add six capfuls of Legal Cherry Hybrid to each glass. Serve over ice.

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Cheddar Cracker Salad with
Lemon Vinaigrette

Ingredients:

1/4 Cup fresh lemon juice (approximately one medium size lemon)
1/2 Cup olive oil
1/2 tsp Dijon mustard
1 clove garlic, minced
1 tsp sugar or honey (optional)
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp dried thyme

Instructions:

  1. Add lemon juice, olive oil, mustard, garlic, honey, to a medium size mason jar or storage container with a lid and shake vigorously until thoroughly mixed.

  2. Season with salt, pepper, and thyme to taste and shake until mixed.

  3. Add to your favorite salad, and top with your preferred dosage of Love’s Oven Cheddar Crackers.

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CHOCOLATE salted CARAMEL PRETZELS

Ingredients:

20 small twist pretzels
1 Container Love’s Oven Salter Chewy Caramels
3/4 cup semi-sweet chocolate chips
1 teaspoon coconut oil
A pinch of sea salt (optional)

Instructions:

  1. Preheat oven to 375 F.

  2. Line a baking sheet with parchment paper or silicone baking mat.

  3. Layer all pretzels on the sheet.

  4. Cut desired caramels in half and squish flat with fingers.

  5. Place half of a Salted Chewy Caramel on each pretzel.

  6. Bake in the oven for 5-7 minutes. The caramel should be melty, but not completely filing the holes of the pretzels.

  7. Remove pretzels from oven and cool.

  8. Once cool, microwave chocolate chips and coconut oil until melted.

  9. Dip pretzels in chocolate (half or whole pretzel) and tap excess chocolate off on bowl.

  10. Place back on sheet, sprinkle with sea salt.

  11. Let cool completely and enjoy. Store and remaining caramels in a properly sealed and labeled container.

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CRANBERRY STRAWBERRY LemonADE

INGREDIENTS:

1 cup granulated sugar
1 cup water
2 cups fresh slices strawberries with stems removed
1 1/2 cups freshly squeezed lemon juice
6 cups cold water
1 cups chopped strawberries, for garnish (optional)
1 bottle 100 mg Legal Cranberry CBD/THC

INSTRUCTIONS:

  1. In a small sauce pan, combine sugar and water and bring to a boil. Remove from heat and let cool to room temperature.

  2. Place strawberries in a food processor and blend until smooth.

  3. Pour strawberry puree into sugar water, add lemon juice, and stir.

  4. Pour strawberry lemon mixture into a pitcher, fill with cold water, add ice and chopped strawberries. Stir well.

  5. Measure desired amount of Legal Cranberry CBD + THC into each glass, add ice, and fill with strawberry lemonade.

  6. Garnish each glass with mint and lemon slice (optional).


 
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Italian Vinaigrette Salad Dressing with Cheddar Cracker Croutons

Ingredients:

1/3 cup white wine vinegar
1/3 cup red wine vinegar
1 cup extra-virgin olive oil
3 tablespoons water
2 teaspoons kosher salt
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder

1 teaspoon honey
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 Container Love’s Oven micro-dosed
     10 mg Rosemary Cheddar Crackers
Salad prepared to your liking

Instructions:

1. Measure all ingredients into a large jar or other air tight container. Cover and shake well. Dressing will keep in the fridge for about two weeks. Shake well before each use.

2. Prepare salad to your liking. Top with Love’s Oven 10mg Rosemary Cheddar Crackers.

3. Pour dressing to taste, sprinkle with fresh ground pepper, and enjoy!

 

 

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TURTLE BROWNIE TOPPED MUG CAKE

Ingredients:

1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 cup milk, at room temperature
2 tablespoons butter, melted and cooled
1/4 teaspoon pure vanilla extract
1 10 mg Love’s Oven Turtle Brownie
Ice cream topping of choice (optional).

Instructions:

  1. In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining.

  2. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14 oz (or larger) microwave safe mug with straight sides.

  3. Microwave on high for 1 minute. Allow to cool for a couple of minutes.

  4. Crumble one 10 mg Love’s Oven Turtle Brownie in its package and pour on top of cooked cake.

  5. Add ice cream, your favorite ice cream toppings, and enjoy!