Football Party Cannabis Infused Recipes

Are you looking for some tasty recipes to impress your friends with when they come over to watch THE BIIIG GAAAME? Well, look no further! We’ve got an infused collection of some of the tastiest finger foods you’ll find at any kick-off – tell your friends to start placing their bets on their favorite teams and treats.

Wings with Infused BBQ Sauce + Infused Ranch


  1. Grab your favorite BBQ sauce.
  2. Grab some CannaButter.
  3. Lather your wings in BOTH. Be mindful of dosage, as always!


  1. Grab your favorite ranch.
  2. Grab your favorite tincture and add some. 
  3. Mix well and use for your infused BBQ wings.

Sliders with Infused Chipotle Aioli

Inspired by: Baking Mischief


  • ¼ cup of mayonnaise
  • 1 clove of pressed garlic
  • 2 teaspoons of lemon juice
  • 2 teaspoons of tincture
  • ⅛ teaspoon of chipotle powder
  • ⅛ teaspoon of salt
  • ⅛ teaspoon of pepper


Mix ingredients thoroughly. Add chipotle powder as needed for desired heat, and adjust tincture measurement depending on preferred dosage

Infused Jalapeno Poppers

Inspired by: All Recipes


  • 12 oz cream cheese, softened
  • 3 oz of CannaButter
  • 8 oz of shredded cheese
  • 1 tablespoon of bacon bits
  • 12 oz jalapeno peppers, seeded + halved
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup dry bread crumbs
  • Oil for frying


  1. Mix cream cheese, CannaButter, shredded cheese, and bacon bits together. 
  2. Place mixture in jalapeno halves.
  3. Add milk, flour, and bread crumbs to separate bowls. Dip stuffed jalapeno in milk, then flour. Make sure they are coated well. Set down and let dry.
  4. Dip jalapeno in milk again, then roll in the bread crumbs and let dry. Repeat the process with bread crumbs once or twice more to coat jalapenos completely. 
  5. Heat oil to 365 degrees F. Begin deep frying the coated jalapenos until they are golden brown. Remove and let drain on paper towels. 

Chips with Infused Salsa + Queso Dip

Salsa Ingredients

Inspired by: Cooking Classy

  • 1 (14.5 oz) can petite diced tomatoes**
  • 2 green onions,*** ends trimmed, chopped into thirds
  • 1/3 cup chopped red onion (about 1/4 of a medium)
  • 1 jalapeno pepper,**** seeded and roughly chopped
  • 1/3 cup fresh cilantro (about a handful)
  • 1 large clove garlic, roughly chopped
  • 2 Tbsp fresh lime juice
  • 3 Tbsp tincture
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp granulated sugar (optional)
  • Salt and pepper to taste

Add all ingredients to your food processor and pulse until ingredients are finely chopped. 

Queso Ingredients

Inspired by: The Chunky Chef

  • 8 oz block cheddar cheese shredded
  • 1 Tbsp cornstarch
  • 1 Tbsp CannaButter
  • 1 Tbsp vegetable oil
  • 1/2 medium yellow or white onion minced (about 1/3 – 1/2 cup)
  • 2 cloves garlic minced
  • 1 – 2 tomatoes diced
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cumin
  • 1/8 – 1/4 tsp cayenne pepper (optional)
  • 12 oz can evaporated milk full-fat
  • 4 oz diced green chiles drained
  • 1/4 cup chopped fresh cilantro
  • 1 – 3 Tbsp milk (if needed)


  1. In a medium mixing bowl, combine shredded cheese and cornstarch, stirring well to coat. Set aside.
  2. Heat CannaButter and oil in a saucepan on Medium/Hot. When hot, add minced onion and cook for 3-4 minutes, until soft and slightly charred.
  3. Reduce heat to Medium and add garlic and tomato, cook 1-2 minutes. Stir in salt, cumin, and cayenne pepper.
  4. Add evaporated milk and cheese mixture. Stir in diced green chiles. Turn heat down to LOW and stir until cheese melts completely and mixture turns into a smooth cheese sauce.
  5. Stir in cilantro and some milk if needed. Keep in mind, queso will thicken as it cools (usually I don’t need to add any milk).
  6. Remove from heat and serve warm.

Infused Fudgy Brownies

Inspired by: Tasty


  • 4 oz good-quality chocolate, semi-sweet
  • 4 oz good-quality chocolate edibles
  • 12 tablespoons CannaButter, melted
  • 1 ¼ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon salt


  1. Preheat the oven to 350°F (180°C). Line your baking tray with parchment paper.
  2. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  3. In a large bowl, mix the CannaButter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
  4. Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  5. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  6. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.