Bong appetit

Cooking is a rewarding experience, especially while high. Trying out ideas and creating concoctions like a wizard producing potions is part of the allure. Weed not only heightens the experience by elevating creativity, but it also enhances your taste buds. It may take a little longer to complete the cooking process, but the rewards are gratifying. Here are six simple recipes that are great additions to any household’s rotating munchies menu. Grab your ingredients, grab your weed and get ready to enjoy. Also: Don’t forget to set a timer—you know why.

Pull-apart pizza sliders

Everyone loves pizza—especially stoners. Now, imagine a compact pizza in the shape of a hamburger. It sounds like a different experience, but the flavor profile and satisfaction are identical. It’s a simple recipe: a 12-pack of dinner rolls, butter, mozzarella, pepperoni slices and pizza sauce. Preheat the oven to 350 F, cut the dinner rolls pack in half (don’t separate them yet) and place in a lightly buttered glass dish, layer the toppings, set the other half of the rolls on top and lightly brush with melted butter. Bake for about 25 minutes until both you and the rolls are toasted. Let them cool for a minute, then pull apart. What you get is the best of cheesy pizza with the convenience of a hamburger, effectively avoiding the mess that comes with gorging on pizza, all in under 30 minutes. J.W.

Broad City-inspired firecrackers

In the episode “Wisdom Teeth” from the comedy series Broad City, Ilana takes care of her pal Abbi after her wisdom teeth get removed. It’s not only hilarious, but it also includes a step-by-step demonstration on how to make what Ilana refers to as “firecrackers,” which are chocolaty, potent weed edibles.

What you’ll need: six graham crackers to make three firecracker “sandwiches,” plus Nutella, peanut butter and about 1 gram of ground-up weed. Spread Nutella and peanut butter on each graham cracker, sprinkle weed on three. Top each weedy graham with its cookie partner to make three firecrackers. Microwave for 30 seconds, then wrap each sandwich in foil, place on a cookie sheet and bake at 300 F for 22 minutes. I accidentally set my oven too high and dried out my firecrackers. (I may have been elevated.) Luckily, in this particular episode of Broad City, Ilana turns her recipe into a milkshake because Abbi can’t chew. Eureka! I threw the stoney treats into a blender with some almond milk and a scoop of vanilla ice cream. Problem solved. Don’t be like me. Follow each step and don’t forget to check your oven temperature—or else you’ll be milkshakin’ it too. S.R.

Sloppy Tacos

Sloppy Joes are delicious, but boring. So what if you combine them with a taco? You get an experience that’s familiar and unfamiliar. For this deceptively simple dish, you only need four ingredients: meat, Manwich sauce, cheese and taco shells. Thoroughly cook ground beef (or an alternative meat, if that’s your thing), add Manwich sauce and stir consistently to incorporate the two. Once finished, take a big scoop of your Manwich mixture, plop it in a taco shell and sprinkle some cheese on top.

It’s unconventional and looks weird, but the taco shell adds an unexpectedly satisfying crunch to a household staple. You can add more to it—garnishes such as cilantro or lime zest, additional toppings such as chopped tomatoes or olives—but all you need are the basics when you’re stoned. J.W.

Queso dip

What’s better than a piping hot bowl of delicious queso? Nothing, that’s what. This recipe will lead to many dipping possibilities in the kitchen with whatever you have available. What you’ll need: 2 tablespoons butter, 2 tablespoons flour, 2 cups whole milk (or milk of choice), 3 cups each of cheddar and Monterey Jack cheese. Add butter to a non-stick skillet on medium heat and melt before tossing in the flour. Whisk for one minute. (You’re making a roux, how fancy!) Now add in the milk slowly while whisking to incorporate it nicely for about 3 minutes. Start sprinkling in cheese little by little while continuing to stir, stir, stir. You know it’s done once the mixture is smooth. All there’s left to do is open a bag of tortilla chips and dip to your heart’s content. Elevate it by adding in tomatoes, jalapeños or herbs. Bong appetit! S.R.

Grownup pigs in a blanket

Adults can eat lunchtime snacks from childhood, too. No shame. But as our taste buds grow to love different flavors, we get a little more creative. What you’ll need: Andouille sausage or your favorite hot link or faux-meat frankfurter and a pack of store-bought crescent rolls. Preheat the oven to 375 F. Unwrap each crescent triangle onto a non-stick cookie sheet. Quarter each sausage by slicing it down the middle and then slicing across. Distribute one piece of sausage per crescent triangle and wrap the dough around. Bake for 12 to 15 minutes or until golden brown. All there is to do now is dip your munchies in honey or ground mustard, ketchup, Sriracha or … that queso! S.R.

Brownie ice cream sandwiches

Brownies are a stoner’s go-to, especially when you’re looking to drown in the fluffy chocolate center. But if you cut your brownie in half and add some ice cream, you get a different drowning effect. Ingredients: box brownie mix—and everything necessary: eggs, vegetable oil, water—and ice cream. Mix the brownie mix together and stir until the texture is smooth. Pour mixture into a greased or non-stick pan, put it in the oven and bake. (Pun intended.) Once cooked, pull the brownies out, let them sit for 10 minutes or so.

A little impatient? Smoke a J. You’ll be alright. Once cooled, cut the brownie in half, take a scoop of ice cream—I prefer vanilla—and squish it between the two halves. The warm brownie will melt the ice cream, delivering a decadently melty chocolatey experience. Don’t worry about the mess. You’re stoned. J.W.