• Preheat the oven to 325 degrees F (165 degrees C).
• Grease cookie sheets or line with parchment paper.
• In a bowl sift together the flour, baking soda, and salt; set aside.
• In a medium bowl, cream together the Cannabis butter, Normal butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.
• Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
• Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
• Serve the Chewy Chocolate Chip Weed Cookies

• In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour 
• Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. 
• Scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.
• Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft.
• Press some dried cranberries on top and then let the cookies cool.

• Turn the pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add 2 tbsp of cannabisbutter, the chopped bacon and cook until crispy. Transfer to a plate and set aside. Press “Cancel” to stop sautéing.
• Add chicken, cream cheese, spices, seasonings, and turn back the instant pot to manual high presure, 15 minutes.
• Carefully remove, and shred it with two forks, then return to the instant pot and add in the cheese and remaining 2 tbsp cannabis butter.
• Remove, serve and sprinkle with scallions and baconb!

• Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
• In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and 2 tbsp cannabis oil. Marinate the fish with this mixture for 5 minutes.
• Meanwhile, in another bowl, mix chopped avocado, cubed mango, finely chopped red onion, and 1 tsp lime juice to make the salsa and setraside.
• In a pan or cast iron skillet over medium heat, use the remaining cannabis oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin.
• In another bowl, mix sour cream, remaining lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth This will be the drizzle over top when the tacos are complete. .
• Bake tortillas for 5 minutes in the oven. You can just lay them on the oven rack and use a spatula, or a parchment-paper-lined cookie sheet.
• To assemble your fish tacos, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and cilantoo. Drizzle the sauce over top and enjoy!
• Best served with Cannabis-infused Tequila!

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown about 3 minutes. Slowly whisk in 1 cup of the cannabis milk and then whisk in the remaining 1 cup cannabis milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
• Serve the Cannabis Baked Macaroni And Cheese

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Take of the heat and add the cannabis butter.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 350 degrees F (175 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
• Serve the Cannabis Lasagna

• In a medium sauce pan mix together the sugar, syrup and water.
• Let it come to a boil and slowly stir mixture untill around 250F.
• Once it reaches 250F, you need to stop stirring and let it come to approximately 305F. ( this happends quick)
• Once your hard candy mixture is at around 305F, remove it from the heat.
• Add cannabis tincture, flavor extract and food coloring. Stir it up and poor into your candy mold or baking sheet.
• Let the cannabis candies cool down and harden before removing it from the mold.
• Enjoy your canna candies!

• Add gelatin to 1/4 cup of water, set aside to bloom/ soften. ( skip if using jello)
• Dissolve corn syrup into 1/2 cup water in medium pot.
• Add lime jello and turn heat to medium until mixture reaches a boil.
• Turn heat down to low, allow to simmer several minutes.
• Stir in sunflower lecithin.
• Slowly stir in the gelatin mixtures that you set aside (#1) and allow it to dissolve in simmering pot. In case you don’t use gelatin, use the jello mix.
• Add canna-coconut oil/ your (THC/CBD). Mix well. Try not to create bubbles.
• Poor into your candy rope molds and let it cool.

• Set up a 9 inch pan with parchment paper and lightly oil and set aside.
• In a small sauce pan combine the cannabis butter, normal butter and heavy cream. Put on low heat and set aside once butter is melted.
• in another small saucepan, combine corn syrup, and water and sugar. Let it come to a boil on medium heat.
• Let the caramel mixture boil untill you starting to get a amber color. This starts at around 310f.
• The moment the caramel has reached the amber color stage. Add about a quarter of the butter and cream mixture and start mixing it up.
• Continue adding a quarter of the cream mixture at a time whole slowly mixing everything up.
• Let the whole mixture cook on low heat untill you reach 240F.
• Take off the heat and pour the mixture in your prepared pan.
• Add some Maldon flaky salt and let it all cool for 1 hour.
• After the caramel has hardened a bit, start cutting it up in individual candies.

• Using your double boiler melt the chocolate chips over hot water.
• Remove from heat, and stir in your Cannabis sugar until melted/dissolved.
• Using a scoop or spoon, fill your silicone molds with the melted chocolate about 3/4 – 1/2 way full. ( depending on the size of your molds)
• Then, use a teaspoon to swirl and stick the chocolate around the sides to form the shells. You'll need to make sure there are no holes, and that you've evenly smoothed out the chocolate on all sides.
• Next, put them in the freezer in the molds, to harden for at least 20 min.  

  When you remove them, to avoid broken bombs:

  1) Stretch the mold a little bit around the shells – gently.

  2) Flip your mold over and push the balls out from the bottom onto a towel to cushion the fall.

  3) Then, just pop them back into the molds for now, loosely.

FILL THEM UP!

• Pack each half shell with 5 or 6 mini marshmallows.  Then, put your dry hot cocoa mix inside over top. A few tbsp's per shell will do. Nesquik dissolves smoothly, but you can choose whatever brand you love.

NEXT STEP

• Top them with a last layer of melted chocolate! Use about a teaspoon full of the melted chocolate left over. Slide it gently on top with the spatula and seal all the edges in, covering all of the fun stuff inside.
• Place them back in the freezer for another 20 minutes or more and remove them carefully, the same way you did above.

DECORATING YOUR CANNABIS HOT CHOCOLATE BOMBS

• Using candy melts or melting some white chocolate or milk chocolate in your double boiler, (same as above) you can drizzle chocolate on top and add a bit more Cannabis sugar. Let it dry. Be creative here!

THE EXPERIENCE

• Make some nice, hot milk. Fill your mug about 3/4 full of the hot milk, drop in your Hot Cocoa Bomb, and stir! Enjoy the experience and later? You'll REALLY enjoy the experience!

EXTRA DECADENCE?

• Once you've experienced the "bomb", you can top off your hot chocolate with Cannabis Whipped Cream.

• Preheat oven to 350°F (177°C). Line a 9×9 inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the brownies after cooling. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, granulated sugar, egg, and coconut extract and beat until fully combined. Finally, beat in the shredded coconut on low speed until combined. Set aside at room temperature.
• Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heat-proof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3-5 minutes to slightly cool. Whisk in the eggs and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips.
• Spoon about 1/3 of the brownie batter into the prepared pan. Spread it all over the bottom as best you can. Take about 1/3 of the cheesecake batter and drop spoonfuls of it on top of the brownie batter. Use your spoon or a knife to gently swirl together. Use another 1/3 of the brownie batter and drop spoonfuls of it on top. Use another 1/3 of the cheesecake batter and drop spoonfuls of it on top. Gently swirl together. Repeat spooning remaining brownie and cheesecake batters. Gently swirl together.
• Bake for 40-42 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 25 minutes to protect the top from over-browning. Remove from the oven and place the pan on a wire rack. Cool brownies completely.
• Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.