The Best Edible Recipes for the Big Game
Get ready for the ultimate Big Game bash this weekend by perfecting your snack lineup! For those moments when the game's intensity hits a peak — a fumble, nail-biting interception, or a missed third down — our curated selection of edible recipes promises to keep spirits high and tension low. Dive into a world of delicious finger foods, irresistible dips, and mouthwatering cookies, all designed to enhance your game day experience. We've compiled our top picks for football-themed treats that are sure to score big with your guests. Just a friendly reminder to label your homemade treats as cannabis-infused clearly, to approach dosing with care, and to remember that in medical markets, these goodies are meant just for you.
Now, flip through the recipes and get ready to dig in!
Cannabis-Infused Chicago-Style Pigs in a Blanket
- 1 can (8 oz) refrigerated crescent roll dough
- 1 package lil smokies
- Yellow mustard
- 8 t sweet pickle relish
- 1 small onion, finely diced (optional)
- 8 sport peppers (or pepperoncini, as a substitute)
- 2 T poppy seeds
- Cannabutter, for brushing
- Celery salt, for sprinkling
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Unroll the crescent roll dough and separate it into triangles along the perforated lines. Cut each triangle lengthwise into two narrower triangles to wrap the hot dogs.
- Spread a thin layer of yellow mustard over each dough triangle, then add a small spoonful of sweet pickle relish on top of the mustard.
- Place a hot dog on the wide end of each triangle and roll it up in the dough, ending at the tip of the triangle. Repeat with the remaining hot dogs and dough.
- Brush the outside of each wrapped hot dog with cannabutter. This will give them a nice golden color when baked.
- Sprinkle the tops of the dough-wrapped hot dogs with poppy seeds and a touch of celery salt. If you're using onion, you can either sprinkle it on top now or serve it on the side later.
- Arrange the prepared pigs in a blanket on the prepared baking sheet, leaving some space between each for the dough to expand. Bake in the preheated oven for 12 to 15 minutes, or until golden brown and puffed.
- While the pigs in a blanket are baking, prepare your sport peppers by slicing them if desired or leaving them whole for individuals to add to their serving.
- Once baked, allow the pigs in a blanket to cool slightly on the baking sheet. Serve them warm with additional mustard, sweet pickle relish, diced onion, and sport peppers on the side, allowing guests to customize their bite with traditional Chicago-style hot dog toppings.
Marijuana-Infused French Onion Dip
- 2 T unsalted cannabutter
- 2 large onions, finely chopped
- 1 t sugar
- 1/2 t salt, plus more to taste
- 1/4 t freshly ground black pepper, plus more to taste
- 1 c sour cream
- 1/2 c mayonnaise
- 1 t garlic powder
- 1 T Worcestershire sauce
- 2 t fresh thyme leaves (optional, for garnish)
- Chips, sliced baguette, or vegetable sticks for serving
- In a large skillet over medium heat, melt the butter. Add the chopped onions, sugar, 1/2 t salt, and 1/4 t black pepper. Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 20-25 minutes. The sugar helps speed up the caramelization process and enhances the onions' natural sweetness.
- Once caramelized, remove the onions from the heat and let them cool to room temperature. This step is crucial to avoid melting the sour cream and mayonnaise when they're mixed together.
- In a medium bowl, combine the sour cream, mayonnaise, garlic powder, and Worcestershire sauce. Stir until the mixture is smooth and well combined.
- Once the caramelized onions have cooled, finely chop them (if they're not already finely chopped) and add them to the sour cream mixture. Stir well to ensure the onions are evenly distributed throughout the dip.
- Taste the dip and adjust the seasoning with additional salt, pepper, or Worcestershire sauce, according to your preference.
- Cover the bowl with plastic wrap and refrigerate the dip for at least 1 hour, or preferably overnight. This chilling time allows the flavors to meld and deepen, resulting in a more flavorful dip.
- Before serving, give the dip a final stir and transfer it to a serving bowl. Garnish with fresh thyme leaves for a touch of color and extra flavor. Serve with your choice of chips, sliced baguette, or a selection of vegetable sticks such as carrots, celery, and bell peppers.
Philly Cheesesteak Egg Rolls
- 1 lb (450 g) thinly sliced beef steak (ribeye works well)
- 2 T olive oil, divided 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional) Salt and pepper, to taste
- 6 slices provolone cheese, chopped (or use American cheese for a creamier filling) 12-15 egg roll wrappers
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil, for frying
- Cannabis-infused beer cheese, for dipping (see next recipe!)
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak to the skillet, seasoning with salt and pepper. Cook until browned and no longer pink, about 3-5 minutes. Remove the steak from the skillet and let it cool slightly before chopping it into small pieces.
- In the same skillet, add the remaining tablespoon of olive oil, onions, and green bell pepper. Season with a little more salt and pepper. Cook over medium heat until the vegetables are softened and slightly caramelized, about 5-7 minutes.
- Return the chopped steak to the skillet with the vegetables and mix well. Remove from heat and let the mixture cool slightly. Stir in the chopped provolone cheese until it starts to melt and mix evenly with the steak and vegetables.
- Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (so it looks like a diamond). Place a heaping tablespoon of the steak and cheese mixture in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides and roll tightly, sealing the final corner with a bit of the beaten egg to keep it closed.
- Fill a deep pan or pot with vegetable oil, about 2 inches deep, and heat it to 375°F (190°C).
- Fry the egg rolls in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes. Use tongs to turn them for even cooking.
- Remove the egg rolls from the oil and drain on paper towels to remove excess oil.
Cannabis-Infused Beer Cheese Dip
- 1/2 c cannabutter
- 1/2 c all-purpose flour
- 1 c milk (whole milk for creaminess)
- 1 c beer (a lighter ale works best for a smooth flavor)
- 3 c shredded sharp cheddar cheese
- 1 t of mustard powder
- 1/2 t of garlic powder
- 1/2 t of onion powder
- Salt and pepper to taste
- Optional garnish: chopped chives or green onions
- In a medium saucepan, melt your cannabutter over medium heat. Add the flour and whisk together for about 1-2 minutes until the mixture is light golden brown.
- Gradually whisk in the milk, then the beer, ensuring each addition is well-incorporated before adding more. Keep whisking to prevent lumps.
- Continue to cook and stir the mixture until it thickens enough to coat the back of a spoon, about 5-10 minutes.
- Reduce the heat to low and add the shredded cheese gradually, stirring until melted and smooth. Stir in the mustard powder, garlic powder, onion powder, salt, and pepper.
- If the dip is too thick, you can adjust the consistency by adding a little more beer or milk until you reach your desired thickness.
- Transfer the beer cheese to a serving bowl and garnish with chopped chives or green onions if desired. Serve warm with Philly Cheesesteak Egg Rolls, pretzels, or crusty.
Team Color M&M's® Marijuana Cookies
- 1 c cannabutter
- 1 c white sugar
- 1 c brown sugar (packed)
- 2 eggs
- 2 t vanilla extract
- 1 t baking soda
- 2 t hot water
- ½ t salt
- 3 c flour
- 1/2 c semi-sweet chocolate chips
- 3 T brown sugar
- M&M's, in the color of your favorite team
- Start by preheating your oven to 350°F. Cream your butter and both cups of sugars (hold aside the 3 T brown sugar) in a bowl with tall sides until smooth.
- Add the eggs one at a time, beating, then slowly stir in vanilla.
- Dissolve the baking powder into the hot water, then slowly stir into the batter along with salt.
- Slowly stir in the flour (remember to sift to prevent lumpy batter!), then add the chocolate chips.
- Optional: Let the dough cool for several hours or overnight for optimal cookie shape.
- Drop by the spoonful or shape into small 1-2 inch cookie dough balls on a buttered cookie sheet or on parchment paper.
- Press brown sugar on top of each cookie, in addition to M&M's of your chosen team.
- Bake for 10-12 minutes until the edges are golden brown. Let cool before enjoying – trust use, you will!
Explore Other Big Game Edible Recipes
Want even more gameday recipe inspo? Take a look at our catalog of homemade edible recipes! From salty to sweet, foods to beverages, you're sure to find something that will elevate your Big Game viewing. And be sure to stop by your local Zen Leaf Dispensary to stock up on all of your other gameday needs!
Digital Content Manager for MÜV Florida and Zen Leaf Dispensaries. A cannabis connoisseur with a passion for explaining the miraculous possibility of the plant, Swan began her journey with cannabis as a recreational user and quickly realized its positive impact on her depression and severe anxiety. She joined the cannabis industry as Receptionist and MedTender and witnessed first-hand the immense potential of the plant for a wide variety of ailments, deepening her passion for alternative medicine. Swan is dedicated to self-education on the plant and sharing its potential with all. She holds a Journalism degree from the University of Iowa.
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