7 Quick-Fix Recipes for Ieso Sweet Life by Hannah Products

ieso sweet life by hannah arnold palmer mix

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Here is a collection of seven new and flavorful recipes from Ieso that utilize their Sweet Life by Hannah suite of products. By default, all packet packaging contains basic instructions for use but it’s worth being bold and inventive. Please keep your dosage in mind and be responsible when consuming your cannabis-infused creations.

 

arnold palmer mango smoothieIngredients:

  • 1 1/2 cups fruit juice: apple, mango, orange, or pineapple
  • 1 banana cut in half
  • 3/4 cup vanilla Greek yogurt
  • 1 1/2 cups frozen mango chunks
  • 1 pkg Ieso Arnold Palmer Mix (100mg or 50mg)

Directions: Place the fruit juice, banana, Greek yogurt and mango chunks in a blender along with Arnold Palmer pkg. Blend until completely smooth. Pour into 2 glasses and serve. Makes (2) 50mg servings (100mg pkg) or (2) 25mg servings (50mg pkg).

easy like a sunday morning marmalade

Ingredients:

  • 3 Lemons
  • 3/4 cup sugar
  • 1 1/2 cup water
  • 1 leso Arnold Palmer packet (100mg or 50mg)
  • 1 Jar (for storage)

Directions: Zest 3 lemons and place the zest to the side. Cut one lemon in half and squeeze juice into small bowl for later. Cut one lemon into small diced pieces. Add cut lemon and zest into medium sauce pan and cover with water. Bring to boil over medium heat for 10 minutes. Strain and repeat process one more time. Add water and sugar to lemons and bring to boil over medium heat. Simmer for 45min to 1hr, until majority of water has cooked off. Add in Arnold Palmer packet and stir. Allow to cool in pan and mixture will thicken as cools. Makes roughly 6.Smg/tbsp (100mg) or 3.75mg/tbsp (50mg).

 

days in nachos

Ingredients:

  • 1 pkg Ieso Taco Seasoning (100mg or 50mg)
  • 1 can pre-made chili
  • 1/2 cup shredded cheddar cheese
  • Shredded lettuce
  • Sour Cream
  • Tortilla chips

Directions: Heat can of chili in sauce pan over medium heat for several minutes stirring occasionally. Add Taco Seasoning and continue to stir occasionally for 2-3 minutes.
Spoon chili mixture over plate of tortilla chips. Top with shredded cheese, lettuce, and sour cream. Makes (3) 33.33mg plates (100mg) or (3) 16.66mg plates (50mg).

tranquil taco dip

Ingredients:

  • 1 pkg Ieso Taco Seasoning (100mg or 50mg)
  • 12oz cream cheese, softened
  • 8oz sour cream
  • Juice of l lime
  • 1/4 cup diced pickled jalapeños
  • 15oz refried beans
  • 1/2 cup shredded mex-blend cheese
  • Shredded lettuce
  • Salsa
  • Black olives

Directions: Combine cream cheese, sour cream and Taco Seasoning in large bowl and mix until fully combined. Add in jalapeños, and lime juice until fully mixed. Heat refried beans in pan over meduim heat until loose. Spread refried beans at bottom of casserole dish and layer cream cheese mixture on over it. Top with shredded cheese, black olives, lettuce and salsa. Serves 8.

fully loaded french onion croissants

Ingredients:

  • 1 pkg Ieso French Onion Mix (100mg or 50mg)
  • 1.5 tbsp butter
  • 1 tbsp olive oil
  • 1 pkg premade croissants
  • 1 onion, sliced
  • 3 tbsp chicken stock
  • ½ oz shredded gruyere
  • 1 tbsp thyme
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Pinch of sugar
  • 1 egg, beaten

Directions: Heat butter and olive oil in saucepan until butter is melted using medium heat. Add onion, stir to coat. Cook until softened, about 4 minutes. Add thyme, mustard, pepper, salt, and sugar – stir to combine. Cook covered, stirring every 4 minutes, until onions begin to brown and soften into a jam-like consistency (about 16 minutes). Reduce heat if onions brown too quickly. Add chicken stock and Ieso French Onion Mix packet. Stir with a wooden spoon to loosen brown bits from the bottom of pan and cook until there is no liquid left in the pan (about 30 seconds). Remove pan from heat. Preheat oven to 375°F. Gently stretch and lay out 4 croissants evenly onto baking sheet with parchment paper. Spoon onion mix evenly on all four croissants. Sprinkle with shredded cheese. Top with the remaining croissants from the package. Use a fork to press along the edges of each croissant to seal in mixture. Lightly brush with beaten egg. Sprinkle with salt and pepper. Bake for 12-15 minutes. Let cool for 12-15 minutes.
Serve with more Dijon mustard. Makes (4) 25mg servings (100mg) or (4) 12.5mg servings (50mg).

zesty mashed potatoes

Ingredients:

  • 1.5 lb red potatoes cut into quarters
  • l tsp salt
  • 1 tbsp butter
  • 1 oz softened cream cheese or sour cream
  • l/4 cup milk or heavy cream
  • 1 pkg Ieso Ranch Seasoning (100mg or 50mg)
  • Handful crumbled bacon

Directions: Fill meduim saucepan with water. Season with salt and bring to a boil over meduim-high heat. Add in potatoes and simmer until tender, about 15-20min. Once soft, remove excess water and add butter. Continue to cook over medium heat and stir as potatoes start to fall apart. Add Ranch Seasoning pkg to milk and mix. Add milk mixture and cream cheese slowly to potatoes. Add in bacon, mash and stir until all ingredients are mixed and continue until desired texture. Makes (6) 16.5mg servings (100mg pkg) or (6) 8.33mg servings (50mg pkg).

potent pasta salad

Ingredients:

  • 1 pkg Ieso Ranch Seasoning (100mg or 50mg)
  • 1 10-15 oz box pasta (rotini or shell)
  • 1 cup mayo
  • 3 tbsp milk
  • 2oz can sliced black olives
  • 1/2 cup sliced cherry tomatoes
  • 1/2 cup cooked bacon
  • Crumbled Feta cheese

Directions: Cook pasta to package directions. Combine Ieso Ranch Seasoning, mayo and milk in a large bowl. Add in drained pasta, black olives, cherry tomatoes, and bacon.
Place in refrigerator for 2 hrs to allow flavors to enhance. Top with Feta cheese. Makes (6) 16.66mg servings (100mg) or (6) 8.33mg servings (50mg).

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