YES!!
Thatâs exactly what I do! 
and a dash of your fav. hot sauce just before you close it upâŚ
Cheers
G
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I used to do that also but Iâve found that using it at its raw form without sauteing I get a more pronounced flavors from the onions/jalapenos in my omeletsâŚ
I have a small smoked ham hock that Iâm gonna throw in my crock pot with veggies from my gardenâŚmushrooms were store bought.
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Have you been to see your cardiologist again 
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Just made up a fresh batch of canni-fudge from a new recipe.
This is the easiest stuff in the world to make.
3 cups of semisweet chocolate chips
1 can of condensed milk
1/4 cup of canna butter (I make my butter 1oz to 1lb of butter)
1 cup of nuts (optional)
Put chips, butter, and milk in a microwave-proof bowl. Microwave on HIGH for 3 minutes, stir, microwave on HIGH for another 2 minutes, stir until smooth.
Pour/smooth fudge into an 8X8 glass dish thatâs been buttered.
Place in fridge for 2hrs.
WARNING:
you should make TWO batches of thisâŚone with canna butter, one with regular, and put them in TWO DIFFERENT PLACES. Maybe put nuts in one, leave the other one plain, cuz when you have a piece of this?..youâre gonna want another, another, and maybe another, so itâs important to have REGULAR fudge for the followup pieces 
EDIT
You can increase butter up to maybe 1/2 cup?..My brother-in-law says when he has a piece of THAT fudge, heâs lost for about 4hrs.
Lob
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You might want to double or even triple the regular fudge for when the special fudge gives you the munchies.
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Homemade enchiladas, roasted guajillio, ancho and arbol peppers, roasted onion, roast garlic, roast garden garden tomato, spices in the sauce, finely ground beef, a little refried bean, hatch pepper, onion , homemade spice mix in the filling, Corn tortillas, Sharp cheddar and Cotilla cheese. A slight bit of dill pickle relish and sour cream on the side to chill out the heat factor. Comfort food!!!
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Any chance you could share that recipe? I have a simple enchilada recipe that just doesnât cut it and I would love a more complex one with more flavor.
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For the sauce see above
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For the meat I use basically a homemade Mexican spice mix, I fry the tortillas briefly in oil (5 seconds a side), drain off excess oil, then dip in the sauce before rolling the enchilada. A good blender goes a long way for the sauceâŚ
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best bubble gum hands down!!
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Thatâs the recipe I useâŚand for trufflesâomit the canna butter- and whip-in 1/4-1/3 cup alcohol of choice⌠chill,roll into balls and coat in cocoa powder or roll in sprinkles/chipped nutsâŚ
I use spiced Rum, Cherry Cordials, or Jack Daniels at ChristmasâŚeveryone asks for themâŚ
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Great suggestions.
Iâm a Goslings Rum fanâŚso will give that a shot next. Especially rum thatâs had weed soaking in it for a month 
Lob
2 Likes