• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil. Place in the oven on 240F/115C for 30 till 40 minutes, and then let it cool.
• Crush up the cannabis in smaller chunks, and place in a pantyhose or cheesecloth and tie it up.
• Place the cannabis, wrapped in pantyhose/cheesecloth, in the bottle of Vodka and let it infuse for 24 hours minimum.
• Juice 4 oranges and refrigerate
• In 2 separate small bowls, place sugar in 1 bowl, and banana liqueur in the other. This is just to rim the glasses for decoration.
• Rim them with first banana liqueur and than sugar and keep the glasses aside and ready for serving.
• Pour orange juice till half of the Champagne glass is full.
• Add about a small tablespoon cannabis vodka in each glass.
• Add champagne until glass is almost full.
• Top with banana liqueur
• Decorate with a Strawberry and Serve

• Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
• In a medium bowl, whisk flour, baking powder, and salt. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat cannabutter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
• Reduce speed and add egg whites one at a time, fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and champagne, beginning and ending with flour (3 additions of flour and 2 of champagne). Fully incorporating after each addition.
• Add a small amount of fushia colour gel using a toothpick. Mix to incorporate but try not to overmix.
• Spread batter evenly into prepared pans. Smooth the tops with a spatula.
• Bake for approx. 35 mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

BUTTERCREAM

• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).

  Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled.

  Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.**

ASSEMBLY:

• Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.Frost and smooth the sides. Chill for 20mins.Using a toothpick, add a small amount of  Fushia colour gel to the remaining frosting. Stir with a spatula to incorporate, or place back on the stand mixer to mix in the color.

• Preheat oven to 375 degrees F.
• In a bowl combine cream cheese, sour cream, cannabutter, mayonnaise and garlic with a hand mixer until fluffy
• Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
• Place into a 9×9 oven safe dish, and top with remaining 1/2 cup mozzarella cheese.
• Bake 25-30 minutes or until bubbly and cheese is browned.
• While your dip is baking, you can cut a hole on the top of your bread, making sure you don't cut all the way through – this is where your dip will be put into – so you want a good thick base at the bottom so the dip doesn't run out!
• Gently remove the "lid" and inside pieces and tear the bread up into small little chunks – perfect for dipping later on.
• Place the bread on a large plate, and put the bread chunks around the edges.
• Once your dip is ready, let it cook for just a few minutes, and then transfer it over into the bread bowl.
• You can add a little more cheese on top if you like, and you can always include tortilla chips, rice crackres, veggie sticks or anything else you like to dip! Enjoy!

• Mix the ingredients for the batter in a bowl until smooth with no lumps.
• Heat oil in a pot to 340°F.
• Dip a chicken wing into the cornstarch, shaking off excess, then slowly place the wing into the batter using tongs.
• Fry half of the wings at a time for about 5-7 minutes, until light golden. Then do the other half.
• Drain the wings or pat dry on paper towel and increase the heat. Heat oil to about 375°F
• Fry the wings a second time until golden brown and crispy. Drain and set aside on paper towel.
• In a saucepan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings and serve immediately.

  Enjoy!

• Cook and stir ground beef in a frying pan or skillet over medium heat until meat is crumbly and no longer pink. This should take 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
• While your ground beef is cooking, you can start chopping your vegetables and toppings, preparing everything to be put on your nachos! Set aside.
• Preheat your oven to 350 degrees Fahrenheit.
• Line a baking sheet with aluminum foil OR parchment paper. Spread tortilla chips on the prepared baking sheet.
• Layer by taking turns with cannabis nacho cheese, ground beef, and all of your toppings. Then start a new layer with chips, cheese and toppings. Finally, make sure the top has a lot of cheese drizzled over so everything sticks and gets covered evenly.
• Save the sour cream and salsa for the end.
• Cook in oven for 5-7 minutes.
• Drizzle sour cream and salas overtop and if there is any left over cheese, dip liberally!